Asian Fusions - Asian Recipes

Smoked Salmon Crostini

partysugar — Wed, 10 Mar 2010 12:33:09 -0800

Smoked Salmon Crostini
From Bon Appétit

INGREDIENTS

8 ounces soft fresh goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

DIRECTIONS

Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.
Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

Makes 30 crostini.

Expert Grasshopper Pie

YumSugar — Tue, 09 Mar 2010 14:46:59 -0800

Expert Grasshopper Pie
From Bon Appétit

INGREDIENTS

Crust:
Nonstick vegetable oil spray
22 chocolate wafer cookies
3 tablespoons sugar
1/4 cup unsalted butter, melted

Filling:
1 cup whole milk
Pinch of salt
3 large egg yolks
2 tablespoons cornstarch
6 ounces good-quality white chocolate (such as Baker’s or Lindt), chopped
2 tablespoons unsalted butter
2 tablespoons green crème de menthe
2 tablespoons light crème de cacao
3/4 cup chilled whipping cream
Shaved white and dark chocolates

DIRECTIONS

For crust: Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
For filling: Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days. Garnish with shaved chocolates.

Serves 6 to 8.

Beginner Grasshopper Pie

YumSugar — Tue, 09 Mar 2010 14:41:58 -0800

Beginner Grasshopper Pie
From Taste of Home

INGREDIENTS

1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 inches)
1/4 teaspoon mint extract
2 drops green food coloring, optional

DIRECTIONS

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

Serves 8.

Clover Cookies

partysugar — Tue, 09 Mar 2010 13:55:37 -0800

Clover Cookies
From Martha Stewart

INGREDIENTS

4 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Green sanding sugar

DIRECTIONS

Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs.
Reduce speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.
Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.
Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.

Makes 50.

Grilled Corned Beef and Fontina Sandwiches

YumSugar — Tue, 09 Mar 2010 12:25:46 -0800

Grilled Corned Beef and Fontina Sandwiches
Adapted from Bon Appétit

INGREDIENTS

8 slices Jewish-style rye bread, divided (I used dill rye)
Dijon mustard
1 pound sliced corned beef
8 ounces sliced mild Italian Fontina cheese
1/2 sweet onion, thinly sliced
4 tablespoons (1/2 stick) butter, divided

DIRECTIONS

Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.

Serves 4.

Spiced Mini Burgers With Couscous Salad

partysugar — Tue, 09 Mar 2010 10:37:30 -0800

Spiced Mini Burgers With Couscous Salad
From Real Simple

INGREDIENTS

1 10-ounce box couscous
1 pound ground beef
kosher salt and pepper
1 1/2 teaspoons ground cumin
1 1/2 tablespoons dried oregano
4 tablespoons extra-virgin olive oil
6 scallions, trimmed and sliced
4 Roma (plum) tomatoes, quartered
1 seedless cucumber, sliced into half-moons
3 tablespoons fresh lemon juice
1 8-ounce container hummus (optional)

DIRECTIONS

Place the couscous in a medium bowl and pour 1 1/2 cups hot tap water over the top. Cover and let stand for 5 minutes before fluffing with a fork.
Form the beef into 12 small 1/2-inch-thick patties. Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, the cumin, and oregano.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to desired doneness, 4 minutes per side for medium.
Combine the couscous, scallions, tomatoes, cucumber, lemon juice, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and the remaining oil in a large bowl.
Divide among individual plates. Serve with the burgers and hummus, if desired.

Serves 4.

Spinach Pesto

babysugar — Tue, 09 Mar 2010 10:21:55 -0800

Adapted from Giada De Laurentiis' Grilled Chicken with Spinach and Pine Nut Pesto
INGREDIENTS

2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

DIRECTIONS

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the pesto over your favorite pasta and serve.

Spinach Pesto

babysugar — Tue, 09 Mar 2010 10:21:55 -0800

Adapted from Giada De Laurentiis' Grilled Chicken with Spinach and Pine Nut Pesto
INGREDIENTS

2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

DIRECTIONS

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the pesto over your favorite pasta and serve.