Yield: 16 Servings
Who would suspect the secret to this delicious dessert is genuine Idaho Potatoes? This fast and failproof recipe will have everyone clamoring back for seconds.
INGREDIENTS:
3 cups granulated sugar
1 1/2 cups margarine or butter (3 sticks), softened
3 cups all-purpose flour
1 8-oz. container sour cream
1 large Idaho Potato, cooked and mashed
1/2 cup unsweetened cocoa
1/2 cup orange juice
1 tsp. baking soda
2 tsp. orange extract
1/4 tsp. salt
5 large eggs
Cream Cheese Icing (below)
Raspberries for garnish
DIRECTIONS:
1.. About 4 hours before serving or early in the day: preheat oven to 350°F. Grease and flour 10 inch tube pan.
2.. In a large bowl, with mixer at low speed, beat sugar with margarine or butter just until blended. Increase speed to high, beat 3 minutes or until light and fluffy, scraping bowl often with rubber spatula.
3.. Reduce speed to low, add flour and next 8 ingredients; beat until well mixed, constantly scraping bowl. Increase speed to high, beat 2 minutes, occasionally scraping bowl. Spoon batter into prepared pan.
4.. Bake 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean.
5.. Cool cake in pan on wire rack 15 minutes. With spatula, loosen cake from pan, remove from pan and cool completely on rack.
6.. When cake is cool, prepare Cream Cheese Icing, spread on top of cake allowing some to drizzle down the sides of cake. Garnish cake with raspberries.
Cream Cheese Icing:
INGREDIENTS:
1 3-oz. package cream cheese, softened
1 tbsp. milk
2 cups confectioners' sugar
1 tsp. vanilla extract
DIRECTIONS:
To prepare the Cream Cheese Icing:
1.. In a small bowl, with mixer at low speed, beat softened cream cheese and milk until smooth.
2.. Beat in confectioners' sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.
Approximate nutritional analysis per serving: Calories, 606; Cholesterol, 14 mg.; Sodium, 401 mg.; Protein, 6 g. ; Carbohydrate, 97 g.; Fat, 23 g.
(does not include optional ingredients)
Copyright © 1997-2006 Idaho Potato Commission. ALL RIGHTS RESERVED. Find additional recipes at: www.idahopotato.com
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Friday, August 6, 2010
Chocolate-Mascarpone Tart
Ingredients for the Crust:
2 cups whole almonds, toasted and cooled
scant 1/2 cup packed dark brown sugar
4 Tbs. unsalted butter, melted
Preparation:
Preheat the oven to 350 degrees. In the bowl of a food processor, process the almonds and sugar together. Pour in the melted butter and pulse until incorporated. Press the mixture into a 9-inch fluted tart pan with a removable bottom.
Bake for about 15 minutes, or until the crust has turned a slightly darker shade of brown.
Remove from the oven and let cool completely.
Ingredients for the Filling:
8 oz. mascarpone cheese, softened
1/3 cup plus 1 tablespoon sugar
1 tsp. vanilla
2 Tbs. cocoa powder, sifted
1/2 cup heavy cream
about 1/4 oz. semisweet or milk chocolate
Preparation:
To make the filling: In the bowl of an electric stand mixer, or in a large bowl using a hand mixer, beat together the cheese, sugar and vanilla until smooth.
Turn the mixer to low and add the cocoa powder. Mix until creamy--about one minute. In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the cheese mixture and stir just until the ingredients are blended.
Pour into the prepared crust and, using a vegetable peeler, shave the chocolate over the top of the tart.
Freeze for at least two hours.
To serve, let the tart sit at room temperature for 10 minutes and then cut.
After serving, return the remaining tart to the freezer. Wrapped well, the tart will keep for up to two weeks in the freezer.
Serves 10 to 12
2 cups whole almonds, toasted and cooled
scant 1/2 cup packed dark brown sugar
4 Tbs. unsalted butter, melted
Preparation:
Preheat the oven to 350 degrees. In the bowl of a food processor, process the almonds and sugar together. Pour in the melted butter and pulse until incorporated. Press the mixture into a 9-inch fluted tart pan with a removable bottom.
Bake for about 15 minutes, or until the crust has turned a slightly darker shade of brown.
Remove from the oven and let cool completely.
Ingredients for the Filling:
8 oz. mascarpone cheese, softened
1/3 cup plus 1 tablespoon sugar
1 tsp. vanilla
2 Tbs. cocoa powder, sifted
1/2 cup heavy cream
about 1/4 oz. semisweet or milk chocolate
Preparation:
To make the filling: In the bowl of an electric stand mixer, or in a large bowl using a hand mixer, beat together the cheese, sugar and vanilla until smooth.
Turn the mixer to low and add the cocoa powder. Mix until creamy--about one minute. In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the cheese mixture and stir just until the ingredients are blended.
Pour into the prepared crust and, using a vegetable peeler, shave the chocolate over the top of the tart.
Freeze for at least two hours.
To serve, let the tart sit at room temperature for 10 minutes and then cut.
After serving, return the remaining tart to the freezer. Wrapped well, the tart will keep for up to two weeks in the freezer.
Serves 10 to 12
Ginger Mascarpone Icebox Cake Recipe
From Cooking New American by Editors of Fine Cooking (Taunton Press)
Plan ahead to make this cake in advance so it has time to chill overnight. Fresh fruit such as blueberries, mangos, or peaches give the cake crowning glory, but it's wonderful on its own.
INGREDIENTS:
12 ounces gingersnap crumbs, about 2 1/4 cups (about 40 cookies)
5 Tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/2 cup plain low-fat yogurt
2/3 cup sugar; more for the pan
1/2 teaspoon vanilla extract
1/2 cup minced candied (crystallized) ginger
1 pound mascarpone
1/3 cup heavy cream
PREPARATION:
Spray a 9-inch springform pan with cooking spray or grease it lightly. Dust with a little sugar and knock out any excess. Rub the gingersnap crumbs and butter together with your fingertips to combine. Sprinkle half over the bottom of the pan and pat down evenly; reserve the rest.
With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla extract, and candied ginger until smooth. Add the mascarpone cheese and cream and whip until the mixture is thorough combined and just holds peaks. Carefully spoon half of the mascarpone cream over the crust, spreading it evenly to the edges of the pan.
Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight.
Serves 12
Recipe from: Cooking New American How to Cook the Food You Love to Eat, 200 Recipes From the Editors of Fine Cooking. Recipe by Heather Ho (Taunton Press)
Copyright 2004 by The Taunton Press, Inc. Reprinted with express written permission.
Plan ahead to make this cake in advance so it has time to chill overnight. Fresh fruit such as blueberries, mangos, or peaches give the cake crowning glory, but it's wonderful on its own.
INGREDIENTS:
12 ounces gingersnap crumbs, about 2 1/4 cups (about 40 cookies)
5 Tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/2 cup plain low-fat yogurt
2/3 cup sugar; more for the pan
1/2 teaspoon vanilla extract
1/2 cup minced candied (crystallized) ginger
1 pound mascarpone
1/3 cup heavy cream
PREPARATION:
Spray a 9-inch springform pan with cooking spray or grease it lightly. Dust with a little sugar and knock out any excess. Rub the gingersnap crumbs and butter together with your fingertips to combine. Sprinkle half over the bottom of the pan and pat down evenly; reserve the rest.
With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla extract, and candied ginger until smooth. Add the mascarpone cheese and cream and whip until the mixture is thorough combined and just holds peaks. Carefully spoon half of the mascarpone cream over the crust, spreading it evenly to the edges of the pan.
Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight.
Serves 12
Recipe from: Cooking New American How to Cook the Food You Love to Eat, 200 Recipes From the Editors of Fine Cooking. Recipe by Heather Ho (Taunton Press)
Copyright 2004 by The Taunton Press, Inc. Reprinted with express written permission.
Sunday, August 1, 2010
Ultra-Juicy, Skillet Grassfed Goat-burgers
Should serve 4 hungry folks without any problem.
http://www.americangrassfed.org/fantastic-grassfed-goat-recipes/
Here is a unique twist for hamburgers for your family. Use grassfed goat-burger for an interesting taste experience. Goat, or chevon as it is widely known, is a staple red meat for much of the rest of the world outside the US. It is very lean and healthy, especially when it is grassfed. If you enjoy whitetail deer meat you should really enjoy this grassfed goat-burger experience. Goat has a specific taste, but we don’t think it is near as stout as wild venison. This recipe should make some succulent grassfed goat-burger patties for you and your family to enjoy!
1 lb of grassfed ground goat (goat-burger), thawed
1 medium sweet onion, chopped
1 teaspoon of dried rosemary leaves
1 teaspoon of dried thyme leaves
1 teaspoon of dried cilantro
1 teaspoon of ground cumin
1 teaspoon of sea salt or natural trace mineralized salt such as Redmond™
Black pepper to taste
2 tablespoons of Dijon mustard
1 tablespoon of Worcestershire sauce
5 tablespoons of olive or canola oil
1 tablespoon of butter
Note: When available use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.
1) In a medium skillet, heat 2 tablespoons of the oil over medium to high heat. Add the onion, lower the heat, and sauté for about 20 minutes until nicely browned and caramelized. Be careful to not allow onions to stick to skillet. Set aside to cool.
2) Place the goat-burger in a mixing bowl, mix in the onions, rosemary, thyme, cilantro, cumin, salt, pepper, cumin, mustard, and Worcestershire sauce.
3) Shape the goat-burger into 4 to 6 patties.
4) In a cast iron skillet heat the remaining olive oil and the butter over medium-to-high heat.
5) Cook the patties in oil and butter until medium to medium-well, from about 10 to12 minutes on each side. The oil is to help retain moisture and prevent sticking. Grassfed goat-burger is very lean.
When done, serve with your favorite hamburger buns, sliced cheese (grassfed and/or organic), fresh lettuce, homegrown tomatoes, and your favorite condiment—such as ketchup, mustard, mayonnaise, barbeque, or other sauce.
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