pelametalero

pelametalero

The Guest with the Best (Dessert)

There's nothing like Summer to bring out the picnic-goer and bbq-lover in all of us. Since it's always wise not to arrive empty-handed, bring along one of these sinful desserts to really get the party going:

Dulce de Leche Cheesecake Bars and Key Lime Coconut Bars.

I brought both to a recent cooking club and my health-conscious friends made 'all gone' like they were fat free cookies. Pretty impressive considering it's bikini season. 

Dulce de Leche Cheesecake Bars:

Even if you don't think you like dulce de leche, give these a try. They're delightful and taste more like caramel.  And don't forget the sea salt at the very end. It brings out all the sweet flavors.

Key Lime Coconut Pie Bars:

Just as good and if not better than any key lime pie I've tried in my life. If you don't like coconut, just omit it from the recipe all together.

PC: Bon Appetit 2010, A Feathered Nest

Recipes after the jump:

Dulce de Leche Bars:

Crust:

• Nonstick vegetable oil spray
• 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling:

• 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
• 1 cup sugar
• 3 large eggs
• 1/2 cup purchased dulce de leche*
• 2 teaspoons vanilla extract

Glaze:

• 2/3 cup purchased dulce de leche
• 3 tablespoons (or more) heavy whipping cream
• Fleur de sel**

Preparation

For crust:
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

For filling:
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

For glaze:
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.

* A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.

** A type of sea salt; available at some supermarkets and at specialty foods stores.

Key Lime Bars:

Crust:

1 1/2 c. graham cracker crumbs

2 T. sugar

1/2 c. sweetened, flaked coconut

1/3 c. melted butter, melted

Filling:

3 14 oz cans sweetened, condensed milk

1/2 c. sour cream

3/4 c. key lime juice (I used bottled key lime juice from the grocery store)

1 Tbsp. grated lime zest

Topping:

Whipped cream and toasted coconut for garnish

Preheat the oven to 350 degrees.  Line an 8 x 8 square baking pan with parchment paper, overlapping the paper over the sides to create handles for later.  Mix the crumbs, sugar, coconut, and butter in a bowl and press into the pan; bake for 8-10 minutes.  Remove and cool slightly.

While crust is cooling, make the filling. In a bowl, add the remaining ingredients: sweetened, condensed milk, sour cream, lime juice, and lime zest.  Whisk to combine until smooth and creamy.  Pour on top of crust; bake for 8-10 minutes (my oven took around 14 minutes) until firm to touch but not browned at all.   Cool at room temperature, then chill completely.

Top with whipped cream and toasted coconut*

*to toast the coconut, line a baking sheet with parchment paper; spread a thin layer of sweetened, shredded coconut on top, and bake at 350 degrees for 5-6 minutes until it's lightly golden brown)

Double Whammy

Grilled Shrimp with Vietnamese Vinaigrette

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Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing

After a few weeks of intense travel and heavy eating with my family (shame on me), I decided to lighten things up a bit with a low fat meal that tastes anything but light: Grilled Shrimp with Vietnamese Vinaigrette and Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing. The exotic flavors of the Vietnamese Vinaigrette and Yogurt Dressing are finger-licking good and it's by far one of the best meals I've ever prepared. I paired mine with simple couscous (just flavored with salt and pepper) and let the Vietnamese Vinaigrette do the talking.  (Be sure to add an ample amount to finish off the dish before serving).

Recipes after the jump:

Grilled Shrimp with Vietnamese Vinaigrette
Serves: 8
Prep time: 15 minutes

Ingredients:
1/2 cup lime juice, plus wedges for serving
1/4 cup brown sugar
4 scallions, thinly sliced
2 large shallots, finely chopped
2 seeded jalapeno chiles, minced
2 tbsp plus 2 tsp soy sauce (recipe calls for fish sauce)
2 large cloves garlic, minced
1/2 tsp toasted sesame oil
4 tsp grapeseed oil
32 extra-large shrimp, (2 lbs), peeled and deveined

1) In a medium bowl, whish together the lime juice, brown sugar, scallions, shallots, jalapenos, soy sauce, garlic and sesame oil.

2) Preheat the grill to high. (I used a grill pan).  Transfer 1/2 cup of vinaigrette to a large bowl; whisk in grapeseed oil.  Add the shrimp, season with salt and pepper and toss to coat.  Grill the shrimp, flipping halfway through, until just cooked through, about 2 to 3 minutes per side.

3) Transfer the shrimp to a platter; drizzle with some of the remaining vinaigrette.  Serve with lime wedges.

Make ahead: Mix the vinaigrette the night before and keep it refrigerated.  All you need to do later is whisk in the grapeseed oil and add the shrimp before grilling.

Grilled Curry Zucchini, Red Bell Pepper, and Arugula Salad with Yogurt Dressing:
Serves: 8

Ingredients:
1/2 cup plain Greek Yogurt (I used fat free)
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 1/2 tsp lime zest plus 1/4 cup fresh lime juice
3 tsp white whine vinegar (I used red wine because it's all I had)
2 tbsp EVOO
4 tsp curry powder
2 lbs zucchini (4 medium), cut into 1" thick slices, quartered
2 red bell peppers, quartered lengthwise and seeded
2 cups arugula or baby green salad
Sky's addition: 1 small Japanese eggplant, sliced into 1" pieces and quartered

1) In a large bowl, whisk together the yogurt, cilantro, red onion, lime zest, lime juice, and vinegar.  Season with salt.  Cover and refrigerate until ready to use.

2) Preheat the oven to 375 degrees.  In a large bowl, whisk together the EVOO and curry powder.  Add the vegetables and toss to coat.  Season with salt and toss again. Roast the vegetables for 35-40 minutes, flipping halfway through until just cooked through and tender. Transfer vegetables to a large baking sheet to let cool completely.

3) Once cool, toss with arugula and enough dressing to lightly coat.  Season with salt.  Transfer to a salad platter and serve immediately with remaining dressing on the side.

Recipes and images: Rachelraymag.com