Asian Salad with Berries On A Cloud and Magic Layered Brownies

Jen Bowen
June 2016

Asian Salad

Directions

Salad: Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing.

Dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.

*For the lunch I didn’t have the celery or baby corn. I substituted red pepper. I also didn’t have the minced jalapeno.

Recipe courtesy of Food Network Magazine. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-salad-recipe.html?oc=linkback

Berries on a Cloud

Ingredients

    Meringue:

    6 large egg whites

    1/2 teaspoon cream of tartar

    1/4 teaspoon salt

    1 1/2 cups granulated sugar

    Topping:

    8 ounces cream cheese, softened

    1 1/4 cups powdered sugar

    1 teaspoon vanilla

    2 cups heavy whipping cream

    Berry Topping:

    16 ounces frozen sweet cherries

    1/2 cup sugar

    3/4 cup cold water

    1 tablespoon fresh lemon juice

    1 tablespoon cornstarch

    2 cups sliced fresh strawberries

Directions

    Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks. Don't underbeat or the meringue won't set up correctly.

    Lightly grease a 9X13-inch baking pan. Spread the meringue mixture evenly into the pan. Bake for 1 hour. Turn the oven off and let the pan of meringue sit in the oven overnight (or for 10-12 hours).

    Around the same time as the meringue, prepare the berry topping (so it has time to cool in the refrigerator). In a medium saucepan, combine the cherries, sugar, water, lemon juice and cornstarch. Over medium-low heat, bring the mixture to a simmer and cook for 10-20 minutes until slightly thickened. Pour the mixture into a bowl and let cool at room temperature for 20-30 minutes. Stir in the sliced strawberries. Cover, and refrigerate until ready to serve.

    At least 4-6 hours before serving, remove the meringue from the oven. In a medium bowl, whip the cream cheese, powdered sugar and vanilla together until smooth. Pour in the whipping cream and starting on low speed (so the cream doesn't splatter everywhere), whip the mixture together until it is thick and fluffy, 5-7 minutes. Spread the cream cheese topping over the cooled meringue.

    Cover and refrigerate for at least 4 hours or up to overnight.

    When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.

Recipe source: http://www.melskitchencafe.com/berries-on-a-cloud-best-dessert-of-the-summer/

Magic Layered Brownies

Yield: Makes 9X13-inch pan of brownies

Ingredients

    Brownies:

    1/2 cup (1 stick) butter

    6 ounces unsweetened chocolate

    2 cups sugar

    4 large eggs

    1/4 teaspoon salt

    1 cup all-purpose flour

    1 teaspoon pure vanilla extract

    Browned Butter Frosting:

    1/2 cup (1 stick) butter

    2 cups powdered sugar

    1/4 cup heavy cream

    1 teaspoon pure vanilla extract

    Glaze:

    3 tablespoons butter

    4 ounces bittersweet or semisweet chocolate, chopped

Directions

    Preheat the oven to 300 degrees F. Lightly grease a 9X13-inch aluminum pan with nonstick cooking spray and cut parchment paper to fit the bottom of the pan. Lightly grease the parchment paper. Set the pan aside.

    For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth. Set aside to cool slightly. In a large bowl, combine the sugar, eggs and salt. Mix with a handheld mixer or in the bowl of a stand mixer for 3-4 minutes, until the mixture has lightened in color and is very thick. Fold in the warm (not hot!) chocolate/butter mixture. Stir in the flour and vanilla extract. Mix until well combined. Pour the batter into the prepared pan, smoothing evenly.

    Bake the brownies for 25-30 minutes until the sides pull away from the pan just slightly. Remove the brownies from the oven and cool completely on a wire rack (about 1 1/2 hours).

    For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat. It is best to not use a non-stick or dark coated pan in this step because it will be difficult to tell when the butter has turned brown. Let the butter melt over low heat and turn a caramel brown color, about 15 minutes. Watch carefully so the butter doesn’t burn. Once it has turned a nice medium-brown color, remove it from the heat. Pour the butter into a medium bowl. Immediately add the powdered sugar, heavy cream and vanilla. Mix well with an electric mixer until the frosting is smooth and thick.

    Spread the frosting over the cooled brownies.

    For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth. Pour the warm glaze over the frosted brownies. Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife or offset spatula). Chill the brownies until the glaze is set and the brownies are chilled through, about 1-2 hours. The brownies taste best cold.

Recipe source: http://www.melskitchencafe.com/magical-layered-brownies/