Citrusy Cheesecake

Johnny Miller for The New York Times. Prop Stylist: Cindy DiPrima

from The New York Times 

submitted by Madeline Brown 

preparation time: 45 minutes, plus cooling and chilling 

serves 8 to 10 

 

For the crust: 

8 ounces vanilla wafers or graham crackers 

3 tablespoons light brown sugar 

6 tablespoons unsalted butter, melted 

Pinch of Kosher salt 

 

For the filling: 

1 pound (two 8-ounce rectangular packages) cream cheese, preferably room temp. 

1 cup sour cream or full-fat Greek yogurt 

½ cup granulated sugar 

2 large eggs 

3 tablespoons fresh grapefruit, lemon, lime, or orange juice 

3 tablespoons finely grated grapefruit, lemon, lime, or orange zest 

Pinch of Kosher salt 

Sliced citrus, for serving 

Flaky sea salt, for serving 

 

Make the crust: Heat oven to 325 degrees F. Pulse wafers in a food processor until you’ve got a nice fine crumb (but not a powder). You can also do this by hand, if you like, by placing the cookies in a resealable bag and crushing or smashing with a skillet or rolling pin, but you will need a food processor for the filling. 

 

Transfer crumbs to a medium bowl and add brown sugar and butter, followed by a pinch of salt. Using your hands, mix until the crumbs are evenly coated and the mixture has a nice, wet-sand texture. 

 

Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or springform pan. (Alternatively, you could use a cake pan lined with parchment. You can even use an 8-by-8-inch baking dish here, although expect a slightly thicker outcome.) Use the bottom of a measuring cup or small bowl to make sure the crust is really pressed in there, otherwise the cake could be challenging to cut later on. 

 

Bake the crust until it is lightly golden brown at the edges (it gets baked one more time, so best not to overdo it here), 10 to 12 minutes. 

 

Make the filling: Combine cream cheese, sour cream, and granulated sugar in the bowl of a food processor and process until the mixture is extremely smooth and well blended, a minute or two, scraping down the sides as needed to incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice, zest and a pinch of Kosher salt and keep processing until it’s even smoother and creamier than before (a miracle!), another 30 seconds or so. 

 

Pour filling into baked crust (you may have some leftover filling depending on your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30 minutes. The filling should not brown at all. Turn oven off and open the door a crack. Let the tart sit in the oven for a few minutes before transferring it to a wire rack on the counter to cool completely. 

Then place the tart in the refrigerator to chill for at least 1 hour. (This is to prevent any unsightly cracks from appearing on the surface, which can happen when there is a sudden or drastic change in temperature.) 

To serve, scatter fresh citrus slices on top and sprinkle with a little flaky salt. 

Persimmon Cake with Cream Cheese Icing

 

from Epicurious 

submitted by Anne Halsted 

preparation time: about 90 minutes, including baking 

serves 12 to 16 

 

Cake 

¾ cup dried currants 

¼ cup brandy or whiskey 

2 cups all-purpose flour 

2 teaspoons baking soda 

1 ½ teaspoons ground cinnamon 

¾ teaspoon salt 

½ teaspoon freshly grated nutmeg 

1 ⅔ cups granulated sugar 

¾ cup unsalted butter, melted 

1 ½ cups persimmon puree 

3 large eggs 

2 teaspoons vanilla extract 

1 ½ cups walnuts or pecans, toasted and finely chopped 

 

Icing 

4 ounces cream cheese 

1 tablespoon salted butter, at room temperature 

½ teaspoon vanilla extract 

1 tablespoon freshly squeezed lemon juice 

⅔ cup powdered sugar, sifted 

4 or 5 teaspoons water 

 

Preheat the oven to 350 degrees F. Coat a 10-cup Bundt cake or tube pan with butter or non-stick cooking spray. 

 

To make the cake: In a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool. 

 

Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the ¾ cup melted butter, persimmon puree, eggs, and 2 teaspoons vanilla. 

 

Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don’t overmix. 

 

Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from oven and let cool completely. Once cool, invert the cake onto a serving plate. 

 

To make the icing: In a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the ½ teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water. 

 

Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake. 

Baked Eggs with Crème Fraîche and Smoked Salmon

David Malosh for The New York Times. Food Stylist: Simon Andrews

from The New York Times

submitted by Jeanne Milligan

preparation time: 45 minutes

serves 6 

2 tablespoons unsalted butter, plus more for greasing the ramekins
⅔ cup thinly sliced shallots (2 or 3 shallots)
½ teaspoon fine sea salt, divided
¾ cup heavy cream, divided
⅓ cup crème fraîche
1 tablespoon chopped fresh dill, plus more for serving
½ teaspoon finely grated lemon zest
12 large eggs, at room temperature
Freshly ground black pepper
4 ounces smoked salmon

Heat oven to 400 degrees F, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet. Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and ¼ teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat, if necessary, to prevent browning.

Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest, and remaining ¼ teaspoon salt. Remove from heat. Divide mixture among the ramekins.

Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each of them, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the center and that’s OK. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.

To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.

Eggs North Beach

developed and submitted by Harvey Hacker
preparation time: 30 minutes
serves 4

1 sheet pizza (tomato) focaccia from Liguria Bakery
8 paper thin slices imported prosciutto from Molinari Delicatessen
8 eggs at room temperature
½ cup freshly grated Parmigiano-Reggiano from Molinari Delicatessen

Cut focaccia into 4 equal parallel strips and arrange on cookie sheet. Cover each strip with two slices prosciutto.

Poach eggs in simmering water. Once whites have set, but while yolks are still more runny than you might like for serving, lift eggs out of water one by one with perforated dipper or slotted spoon and arrange on focaccia, two per strip. Note that you need not worry about timing, with some eggs getting cold before others, since last step in process reheats them all.

Distribute grated cheese on whole assemblage and place cookie sheet under broiler until cheese browns.

Serve each strip of focaccia in the center of a round dinner plate, leaving narrow arched space on each side for garnish such as cut fruit.

Old-Fashioned No-Knead English Muffins

photo by Vicky Wasik

from SeriousEats recipe by Stella Parks
adapted by Pat McGuire
submitted by Judy Gray
makes 1 dozen

1 ½ cup bread flour
1 ½ cup white whole wheat flour
1 ½ teaspoon Kosher salt
1 ¼ teaspoon (one envelope) instant yeast (not rapid-rise)
1 ½ cup cold milk (any % will do)
1 egg, cold
⅛ cup honey
1 cup fine cornmeal, for dusting
2 tablespoons butter or olive oil

Whisk the first four dry ingredients together in a large bowl. Then whisk four wet ingredients together in small bowl and pour them into ‘flour’ bowl. Stir for 5 mins. Batter will be sticky and elastic. It’s okay to add a small amount of flour to make batter more pliable.

Cover bowl with plastic and set on kitchen counter for 4 to 5 hours (or in oven at 90 to 100 degrees F if your oven has a proof setting).

Sprinkle cornmeal on cutting board and roll dough into a rectangle about 1 inch in thickness, adding more flour to prevent sticking. Cut into 2 ½ inch circles. Sprinkle with cornmeal. Place on cookie sheet, cover with plastic wrap and refrigerate for 12 to 48 hours.

Preheat skillet to just below medium high, add small amount of butter or oil and, when slightly sizzling, place 3 to 4 rounds of dough on skillet. Cook for 5 to 8 minutes until golden brown and then cook other side, another 5 to 6 mins. The muffins will rise to be about 1 ½ inches. Transfer to rack and cool. Repeat with remaining rounds.

This recipe is great for a “Shelter in Place” project because the muffins need attention all during the day! Enjoy!

 

Focaccia with Olives

from Olive Oil Cooking
submitted by Anne Halsted
serves 4

1 package active dry yeast (2 ½ teaspoons)
2 cups all-purpose flour, plus ¼ cup for shaping
½ teaspoon plus 1 teaspoon sea salt flakes, divided
2 tablespoons extra virgin olive oil, preferably Italian
Finely shredded zest of 2 oranges and the juice of 1 orange
¼ cups extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons fresh rosemary leaves, coarsely chopped
½ teaspoon coarsely crushed black pepper
1 cup dry-cured black olives

Put the yeast, flour, and ½ teaspoon sea salt in a food processor fitted with a plastic blade. Pulse briefly to sift the ingredients. Mix the oil with ⅔ cup warm water and, with the machine running, pour in all at once through feed tube.

Process, in short bursts, for 15 seconds until a soft mass forms (not a ball). It’ll be sticky and soft. Scoop out dough, adding extra ¼ cup flour as you knead, roll, pat, and thump down the dough for 2 minutes. Put the ball of dough in an oiled bowl and enclose the bowl in a large plastic bag. Leave in a warm place until dough has doubled, about 50 minutes.

Pat and stretch the dough into a 10 x 8-inch rectangle. Transfer to an oiled oven tray. Prod dough all over with your fingertips to form dimples to take the topping.

For the topping: Mix orange zest and juice, oil, garlic, rosemary, pepper, and ½ teaspoon salt in a bowl. Pour mixture over the dough. Sprinkle olives on top, pushing them well into the dimples. Set aside for 30 minutes to rest the dough.

Meanwhile, preheat oven to 400 degrees F. Bake focaccia for 25 to 30 minutes or until crusty and aromatic. Sprinkle with ½ teaspoon salt. Cut into generous squares, then serve hot or warm, with red wine.

For an alternative topping, mix oil with sliced green onions and half the salt and pour mixture over the dough.

Piperade

 from Olive Oil Cooking
submitted by Wells Whitney
preparation time: 20 minutes
serves 6 to 8 

¼ cup extra virgin olive oil
1 Spanish onion, sliced into rings
3 to 5 garlic cloves, sliced
2 red bell peppers, halved, seeded, and sliced
2 ripe red tomatoes, peeled and sliced
6 eggs
4 slices jamon serrano or prosciutto or crispy bacon strips
Sea salt and freshly ground black pepper
1 dried red chili, crumbled (optional)

Heat 3 tablespoons of the oil in a heavy skillet over medium heat. Add the onions and garlic and sauté until soft and fragrant but not browned. Add the peppers and tomatoes. Cover the skillet with a lid, reduce the heat, and cook to form a soft, thick mixture, about 8 to 12 minutes. Add salt and pepper to taste.

Break the eggs into a bowl, add salt and pepper, and gently stir with a fork. Using a spatula, push a space clear near the center of the skillet. Add the remaining oil to the space, then pour in the eggs. Stir gently over medium heat until semi-set. Turn off the heat.

Fold the slices of ham into rosettes or pleats, then add to the pan. Sprinkle some hot chili on top, if using, and serve straight from the pan.

Rounds or triangles of bread fried in olive oil are often served as an accompaniment. This Piperade is only one version, other meats or fish could be substituted for the ham and eggs. Or the pepper, tomato, onion mixture from the first paragraph above could be served as a side dish itself. Yellow peppers could be mixed with a red one.