Christy and Kai Cook http://christy-kai-cook.posterous.com (well mostly Christy) posterous.com Fri, 02 Dec 2011 13:45:00 -0800 Cindy Ebert's Pecan Pie http://christy-kai-cook.posterous.com/cindy-eberts-pecan-pie http://christy-kai-cook.posterous.com/cindy-eberts-pecan-pie

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http://files.posterous.com/user_profile_pics/1643801/PA010314.jpg http://posterous.com/users/cQcPVBm2MuoZk Christy Laborda Harris christylabordaharris Christy Laborda Harris
Tue, 22 Nov 2011 22:15:00 -0800 Blackberry Sorbet http://christy-kai-cook.posterous.com/blackberry-sorbet http://christy-kai-cook.posterous.com/blackberry-sorbet

This delicious sorbet is super easy to make and just begs to be enjoyed on a summer evening. Or, substitute raspberry, strawberry, etc and adjust sugar accordingly.

 

Ingredients

  • 3 cups fresh blackberries, pureed with 1/2 cup cold water, then strained to remove seeds
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice from 1 large lemon
  • 1 tablespoon vodka (don't skip the vodka, it helps keeps the sorbet from getting icy)

Preparation

  1. Make an ice bath for the mixture by placing a smaller bowl inside a larger bowl and filling the larger bowl with ice and water.
  2. Combine berry puree, sugar, lemon juice, and alcohol in ice bath bowl. Stir on and off for several minutes until sugar has dissolved and the mixture is cold (ideally under 40 degrees).
  3. Pour chilled mixture into container of an ice cream machine and churn until frozen.
  4. Scoop frozen sorbet into a container and pack down to get rid of any air bubbles. Place wax paper or similar on top of sorbet to keep away air. Seal and transfer container to freezer for several hours to allow sorbet to firm up.

Recipe adapted from Cooks Illustrated.

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http://files.posterous.com/user_profile_pics/684362/kai-pt-patrick.jpg http://posterous.com/users/4wjDBTybubG9 Kai Harris Kai Kai Harris
Mon, 21 Nov 2011 21:21:00 -0800 Pumpkin-orange cheesecake with chocolate crust and salted caramel http://christy-kai-cook.posterous.com/pumpkin-orange-cheesecake-with-chocolate-crus http://christy-kai-cook.posterous.com/pumpkin-orange-cheesecake-with-chocolate-crus

From Sunset, November 2011

Photo

Ingredients

CRUST
  • 1 package (9 oz.) chocolate wafer cookies 
  • 1/2 cup melted unsalted butter 
FILLING
  • 3 packages (8 oz. each) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon flour
  • 4 large eggs, at room temperature
  • 1 cup canned pumpkin
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup maple syrup
  • Zest of 2 medium oranges (we used 1 orange and it was perfect for kai who likes zest and too much for me!)
  • 2 teaspoons pumpkin pie spice
TOPPING
  • 6 tablespoons store-bought caramel topping
  • 1/8 teaspoon table salt
  • 1/2 cup coarsely chopped toasted pecans
  • Flaked salt* (such as Cyprus sea salt flakes or Maldon salt), for garnish

Preparation

  1. Make crust: Preheat oven to 350°. Whirl cookies in a food processor until finely ground. Whirl in butter just until incorporated. Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan. Bake 7 minutes, then let cool on a rack. Reduce oven heat to 300°.
  2. Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time. Add remaining filling ingredients and beat until just blended. Wrap bottom of pan with foil, pressing it up the outside.
  3. Set springform pan in a roasting pan and pour filling into crust. Pour enough boiling water into roasting pan to come about halfway up side of springform pan. Bake until cheesecake barely jiggles in the center when gently shaken, about 1 1/4 hours (we cooked for at least 20 minutes more and it still didn't fully set. Trust yourself if you don't see the jiggle!) Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.
  4. Whisk caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.
*Flaked salt has large, hollow, crunchy crystals. Find it at well-stocked grocery stores and online.

Note: For a fissure-free cheesecake, beat your filling just until it's blended--no more. (Too much air in the mixture will make it deflate, and then crack, in the oven.) Find pumpkin pie spice in your baking aisle, or make your own: 4 parts cinnamon, 2 parts ground ginger, 1 part nutmeg, and 1 part ground allspice.

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http://files.posterous.com/user_profile_pics/1643801/PA010314.jpg http://posterous.com/users/cQcPVBm2MuoZk Christy Laborda Harris christylabordaharris Christy Laborda Harris