3/4 cup unsalted butter, melted and cooled (1-1/2 sticks)
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts or pecans
1. Preheat oven to 180 degrees C. Lightly grease two 12-cup muffin pans, or line with paper baking cups, and set aside.
2. In a medium-sized bowl, combine flour, baking soda, baking powder and salt. In a large bowl, with an electric mixer on medium speed, combine peeled bananas and brown sugar, beating for about 3 minutes. Add melted butter, eggs and vanilla; beat well, occasionally scraping down sides of bowl. Reduce speed, and gradually add dry ingredients, mixing until just combined. Fold in nuts. Spoon batter into prepared muffin cups until half full. Bake for 18 to 20 minutes, until a toothpick inserted in center of muffin comes out clean.
3. Enjoy muffins warm or at room temperature. Store in an airtight container in the refrigerator for up to one week.
1/2 cup crumbled feta cheese, preferably sheep’s-milk
2 teaspoons chopped fresh dill
1 teaspoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup nonfat or low-fat Greek-style plain yogurt
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint
Freshly ground pepper, to taste
4 French rolls, or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
16 thin slices English cucumber
8 slices vine-ripened tomato
4 thin round slices red onion
1. Preheat grill to medium-high.
2. Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without overmixing. Form into 4 oval-shaped patties roughly the size of the rolls.
3. Oil the grill rack (see Tip, below). Grill the burgers until an instant-read thermometer inserted into the center registers 70 degrees Celcius, 5 to 6 minutes per side.
4. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill and mint in a small bowl. Season with a pinch of salt and pepper.
5. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.
1. Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
2. Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
1. Light a grill. In a bowl, combine the yogurt, saffron, and vinegar and season with salt and pepper.
2. Brush the plum slices with oil and grill over high heat until lightly charred, 30 seconds per side. Brush the scallops with oil, season with salt and pepper and grill them over high heat until charred and just cooked through, about 1-1/2 minutes per side.
3. Cut each scallop in half crosswise. Place a plum slice on the bottom half of each scallop. Lay the prosciutto strips over the plums, then top each one with 2 pea tendrils and cover with the scallop tops. Secure with toothpicks and put 3 on each plate. Top each scallop sandwich with 1 teaspoon of the yogurt sauce and garnish with the remaining pea tendrils. Drizzle with olive oil, sprinkle with salt, and serve.
700 gr fresh or frozen fish steaks or fillets (such as tuna, sea bass, swordfish, or salmon), cut 2-3 cm thick
6 garlic, peeled and quartered
1/2 onion, quartered
1/2 red sweet pepper, quartered and seeded
1/4 cup dry white wine
2 tablespoons olive oil
2 tablespoons ketchup
2 teaspoons sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup snipped fresh cilantro
1 1/2 cups fresh arugula (optional)
1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a shallow dish. Set aside. For marinade, in a blender or food processor combine the garlic, onion, sweet pepper, wine, oil, ketchup, paprika, salt, and black pepper. Cover and blend or process until finely chopped; stir in the cilantro.
2. Transfer half of the marinade to a small bowl; cover and chill until ready to serve. Spoon remaining marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for 2 to 4 hours, turning fish occasionally.
3. Drain fish, discarding marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through grilling time. If desired, serve fish over arugula. Top with reserved pepper mixture. Makes 4 to 6 servings.
1. For crust, in a mixing bowl combine graham crackers and 1/3 cup of the chopped brickle pieces. Stir in melted butter. Press onto bottom and 5 cm up sides of an 10 cm springform pan.
2. In a medium mixing bowl combine the cream cheese, brown sugar, and flour. Beat with an electric mixer on medium speed until fluffy. Add the eggs all at once, beating on low just until combined. Stir in the milk and 2/3 cup brickle pieces. Pour mixture into prepared pan. Place on a shallow baking pan in oven.
3. Bake in a 190 degree Celcius oven until center appears nearly set when shaken, allowing 45 to 50 minutes for the 10 cm pan. Cool in the pan on a wire rack for 15 minutes. Loosen sides. Cool 30 minutes more. Remove sides; cool completely. Cover and chill 4 hours or until serving time
4. Before serving, place the cheesecake on a baking sheet. Sprinkle with remaining brickle pieces (about 1/2 cup). Broil 10 cm from heat for 1 to 3 minutes or until pieces begin to melt and form a crust. Transfer to a serving plate. Slice to serve. If desired, garnish with apple slices. Makes 12 to 16 servings
Make Ahead Tip
Prepare, bake, and cool the cheesecake. Cover and chill 4 hours ahead. Broil on the topping before serving.
1. In a large skillet cook onion and garlic in hot oil about 5 minutes or until tender. Add undrained tomatoes, olives, and oregano. Bring to boiling; reduce heat. Boil gently, uncovered, for 10 minutes. Add beans. Return to boiling. Boil gently, uncovered, about 8 minutes or until desired consistency and beans are tender.
2. Transfer to a serving bowl; sprinkle with cheese. If desired, serve with a slotted spoon. Makes 6 side-dish servings.
10 ounces (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
10 1/4 ounces (2-1/2 cups) cake flour or 11 ounces (2-1/3 cups) unbleached all-purpose flour; more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 3/4 cups granulated sugar
2 large egg yolks, at room temperature
3 large eggs, at room temperature
2/3 cup whole milk, at room temperature
1 1/2 teaspoons pure vanilla extract
1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
3. On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
4. With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.
5. Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.
6. Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.
7. Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.
Brandy & Rum Glazed Variation
1. Stir 1/2 teaspoon freshly grated nutmeg into the completed batter. Then proceed with scraping it into the Bundt pan as described above.
2. While the cake bakes, make a glaze by mixing 1-1/4 cups confectioners’ sugar with 3 tablespoons brandy and 3 tablespoons rum until smooth. After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake–every visible inch of it–with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake, keeping it moist for 5 to 7 days.