Showing posts with label party. Show all posts
Showing posts with label party. Show all posts

Wednesday, August 28, 2013

No-Bake Cheesecake Pinoy Style

Christmas is here again!

 And now I will start my countdown stress free Christmas cooking list with a budget.

 First in list.  NO-BAKE CHEESECAKE FILIPINO STYLE.
photo credit: Magalie L'Abbé via photopin cc


INGREDIENTS

Crust
  1. 1 1/2 cups crushed graham crackers
  2. 1 tbsp refined sugar
  3. 1/2 cup melted butter
  4. 1/2 tsp cinnamon powder (optional)
  5. 1/2 tsp lemon juice (optional)

Cheesecake Filling
  1. 1 cup creme cheese
  2. 1 cup all purpose creme
  3. 1/2 cup refined sugar
  4. 1 tsp vanilla extract

Toppings
  1. 1 can Blueberry pie filling(optional)


PROCEDURES 

Crust
  1. Combine all ingredients for the crust, the crushed graham, cinnamon powder, lemon juice, sugar, and butter in a mixing bowl. Mix until well combined.
  2. Mixture should be moist,if its dry add more butter and mix well.
  3. Put the mixture in a 9-inch pan,spread and press down the crust up to 1 inch depth bottom thick and 2 inch up the side.
  4. Refrigerate about 10-15 minutes.
Cheesecake Filling
  1. In a bowl, mix the creme cheese, sugar and vanilla.  Mix until smooth and well blended.
  2. In a separate bowl, combine the all purpose creme and sugar.Mix until well blended.
  3. Mix the two mixture together (1) and (2).
Toppings
  1. Pour and spread the filling evenly into the crust.  Using a rubber spatula, smooth the top and tap the pan to release some air bubbles.
  2. Cover and refrigerate for at least 3-4 hours or until firm.
  3. Top with blueberry pie filling or serve it just plain.
  4. Served chilled


*Estimated Preparation Time: 15-25 minutes(plus chilling time)





photo credit: Magalie L'Abbé via photopin cc

Saturday, January 19, 2013

Drinks To Love this February

A nameless razor fusses.
SOUR MASH and LIME TEA

This is a delectable variation on a Southern Sour with a twist mix of taste.

INGREDIENTS:
  • 6 regular-size tea bags (about 1/2 oz. total)
  • 1 cup granulated sugar
  • 1 can(6oz) frozen limeade concentrate, thawed
  • 12 oz. sour-mash whisky(such as Jack Daniel's), or any good bourbon(about 1 1/2 cups)
  • Lime wedges for garnish(optional)
Easy to make:
  1. IN A MEDIUM SAUCEPAN:  Bring 4 cups water to boil.  Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
  2. MEANWHILE:  Put the sugar and limeade concentrate in a 2-quart heatproof container (like a large PYREX liquid measure).
  3. When the tea is ready, remove the tea bags(don't squeeze them) and add the tea to the limeade mixture, stirring to combine.
  4. Stir in 3 cups cold water, let cool to room temperature, and then refrigerate until ready to serve.
  5. TO SERVE:  Pour 1 1/2 oz of the whiskey into each 12-oz. glass.  Add 1 cup of the limeade-tea mixture to each glass.   Stir to combine.  Add the garnish with the lime wedges, if you like.

Source: APPETIZERS 2009:  SIPS & SWEETS

Saturday, November 24, 2012

APPLE PIZZA

This recipe that I am going to share with you is something new to me.  I always heard about apple tart, apple pie, apple cupcakes/cakes but never in my whole life heard about APPLE PIZZA.

I've made my research on the web about apple pizzas and I have seen different style of making it.  This is different because it is SWEET PIZZA, a long-standing tradition from ITALY and take note this is using a FROZEN PIZZA DOUGH. 

 I just wonder why not enjoy them here in the Philippines.  This is good for CHRISTMAS SEASON.

 INGREDIENTS

  • 2 tbs unsalted butter, cut in to bits; more for the pan
  • 1/3 cup granulated sugar
  • 1/2 tsp ground pepper
  • 1 lb. frozen pizza dough, thawed
  • 3 large red apples, peeled, cored, and cut into 1/8 inch-thick slices
HEAT THE OVEN to 500°F.  Grease the bottom of a 16x11-inch rimmed baking sheet with butter.  In a small bowl, combine the sugar and cinnamon.

 PRESS AND STRETCH the dough evenly into a rough 11-inch round on the prepared baking sheet, then fold the edge inward 1/2 inch to create a lip. (If the dough resists at first, let it rest for a minute and then continue.)

 ARRANGE THE APPLES in rows on top of the pizza, overlapping them.  Sprinkle all over with the cinnamon sugar. Dot the apples with the bits of butter.

 BAKE THE PIZZA until the underside of the dough is golden (you can lift up the pizza with a metal spatula and take a peek) and the apples are soft, about 15 minutes.  Cut into 6 wedges and serve warm.


Overall I was very pleased with the way the pizza turned out and I will definitely be making it again and again.

 Source: APPETIZER ITALIA BOOK

Saturday, October 13, 2012

TIRAMISU




Ingredients:

1/2 pound mascarpone cheese
3 egg yolks
1 package ladyfingers
4 Tablespoons sugar
4 Tablespoons brandy
1/4 cup whipping cream
1 cup strong espresso coffee, cooled
3 egg whites
cocoa powder

Directions:

1. Beat cheese, egg yolks, 2 Tablespoons sugar and 2 Tablespoons brandy.

2. Beat egg whites until stiff and shiny. Whip cream.

3. Gently fold egg yolk mixture, egg whites and cream together. Mix espresso with remaining sugar and brandy.

4. Dip ladyfingers in espresso mixture and line dish. Alternate layers of ladyfingers and cream; ending with cream.

5. Dust with cocoa powder. Refrigerate. Serve at room temperature.

Wednesday, October 3, 2012

California Sushi Rolls



How to make California Rolls?

 INGREDIENTS

  • 3 sheets toasted nori(fried seaweed)
  • Sesame seeds or flying fish roe for garnish(optional)
  • 1 large, ripe avocado, cut in slender wedges
  • 1 medium cucumber, peeled, seeded, and cut into fine julienne
  • 6 oz. cooked crabmeat or diced cooked shrimp,picked over for shells.


STACK THE SHEETS of toasted NORI and cut in half.  Wrap a bamboo mat in a plastic wrap(to keep the rice from sticking) and lay a sheet of nori on it.

MOISTEN YOUR HANDS with a little water to keep the rice from sticking.  Keep a bowl of water handy.  Grab a large handful of rice and toss and squeeze it lightly to form a loose oval ball.Starting in an upper corner, spread the rice across the nori until it's about 1/4 inch thick.

SPRINKLE the rice with sesame seeds or frying fish roe and pat evenly.  HOLDING THE TOP CORNERS of the nori, flip it over so the rice facedown.


Using your fingers, spread a pinch of wasabi across the middle of the nori.  Lay equal amounts(about a small handful)  of each filling ingredient down the middle of the nori; start with a row of cucumber, overlap with the avocado slices, and then lay the crab on top.

With all eight fingers holding in the ingredients, lift the edge of the mat closest to you with your thumbs.  Tucking the ingredients into the middle of the roll, bring the edge of the mat over the ingredients and straight down.  Leave 1/2 inch of the nori exposed at the top edge.  Press the roll together with your thumbs and middle fingers, while pressing down on the roll with your index fingers.  Lifting just the edge of the mat, pull it forward so that the nori rolls another quarter turn.  The seam will now be on the bottom.  Press again with fingers and thumbs, molding the roll into a squared log.


LIFT THE MAT AWAY and transfer the roll to a cutting surface.  Dip a sharp knife into a bowl of water and cut the roll in half and then bring one half around and cut both into thirds.



Stand the pieces up on a cut side.  Serve with the remaining prepared wasabi, the pickled ginger, and soy saucer for dipping.

 FOR THE RICE AND WASABI
  • 4 cups raw Japanese sushi rice or ordinary rice
  • 1/2 cup unseasoned rice vinegar
  • 5 Tbs. granulated sugar
  • 1 tsp salt
  • 6 Tbs. wasabi powder(yields enough prepared wasabi for assembling and serving 10 rolls)
HOW TO MAKE RICE AND WASABI

Measure the rice into a large saucepan and rinse it well until the water runs clear.  Drain and measure 4 1/4 cups water into the pan.  Let the rice soak for 20 minutes.  Bring the water to a boil, cover, and simmer for 20 minutes.  Remove the pan from the heat and let the rice steam, covered, for another 20 minutes.

MOISTEN A SHALLOW WOODEN BOWL and put the cooked rice in it.  Mix the vinegar, sugar, and salt in a bowl, stirring to dissolve the sugar.  Sprinkle the mixture over the rice and gently stir with a wooden spoon until the rice glistens.  Spread the rice over the bottom of the bowl and cool for 20 minutes.  Flip the rice over with the wooden spoon and let cool another 20 minutes.
IN A SMALL BOWL, mix the wasabi powder with cold water(about 1/4 cup plus 2 tsp) to make a paste.

source fine cooking book recipe

Friday, September 21, 2012

FRIED SARDINES





INGREDIENTS:

 10 Sardines(2-3 155 gram cans) in tomato sauce
1/4 cup flour
1/4 teaspoon cumin powder
1/8 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste
1 Lemon, cut into wedges, to serve
Oil for pan frying

 PROCEDURE:
  1. In a deep frying pan, heat about 1 cup oil for pan frying.
  2. Meanwhile, in a small bowl, whisk flour, cumin powder, salt, and ground black pepper until well mixed.  Take 1 sardine in tomato sauce and gently toss in the flour mixture.  Careful the sardine doesn't break!  Repeat with remaining sardines.  Set aside tomato sauce for another use.
  3. Gently place floured sardines into hot oil and fry until golden brown.  Gently place on paper towels to drain excess oil, and serve with lemon wedges.


 These sardines make the perfect finger food!

Takes 15 minutes
Makes about 10 pieces
Costs PHp 5.35 per piece

Pal Food Lane

A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.