Harvey Morris

Desserts

Tiramisu Parfait

Ingredients

3/4 cup chilled heavy cream

1 tablespoon sugar

1 pint vanilla ice cream

1 pint coffee ice cream

9 crispy ladyfingers, coarsely crumbled

1 1/4 cups fresh-brewed espresso

small piece of bittersweet chocolate

Instructions

Beat cream with sugar until it just holds stiff peaks. Divide vanilla and coffee ice creams among glasses, then top with ladyfingers. Pour hot espresso on top and dollop with whipped cream. Grate chocolate on top.

http://bakedchicago.com/tiramisu-parfait/

Desserts

Chocolate-Pumpkin Tart

Ingredients

Crust:

20 chocolate wafer cookies

2 tablespoons sugar

3 tablespoons butter, melted

4 ounces semisweet chocolate, melted

Filling:

1 1/2 cups canned pure pumpkin puree

1 large egg

1/2 cup heavy cream

1/4 cup packed dark brown sugar

1/4 cup pure maple syrup

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

Instructions

Preheat oven to 350F degrees. In food processor, pulse cookies and sugar until finely ground. Add butter. Pulse until crumbs are moistened. Using bottom of dry measuring cup, press crumbs into bottom only of 9-inch removable-bottom tart pan. Place tart pan on rimmed baking sheet and bake until set (12 minutes).

Pour chocolate onto warm crust and spread with spatula. Freeze until chocolate is firm (about 5 minutes). Brush sides of tart pan with butter and set aside.

In bowl, whisk together pumpkin, egg, cream, sugar, syrup, spice and salt. Pour filling into prepared crust. Bake on rimmed baking sheet until set (45 to 50 minutes). Cool 1 hour at room temperature, then refrigerate for at least 1 hour (and up to 1 day).

Unmold tart and transfer carefully to platter.

http://bakedchicago.com/chocolate-pumpkin-tart/

Desserts

Key Lime Cupcakes

Ingredients

1 cup all-purpose flour

3/4 cup self-rising flour

1 cup butter, room temperature, divided

1 1/4 cups sugar

2 large eggs

2 1/2 tablespoons fresh lime juice

2 tablespoons finely grated lime peel, divided

1/4 teaspoon neon-green food coloring

3/4 cup buttermilk

8 ounces cream cheese, room temperature

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350F degrees. Line muffin pan with paper liners.

Whisk flours in medium bowl. Beat 1/2 cup butter in large bowl until smooth. Add sugar and beat to blend. Beat in eggs one at a time.

Add in fresh lime juice, 1 tablespoon lime peel, and food coloring. Beat in flour mixture in 3 additions, alternately with buttermilk in 2 additions. Spoon 1/3 cup batter into each liner.

Bake cupcakes until tester inserted comes out clean, 20 to 25 minutes. Cool 10 minutes and remove from pan to cool completely.

Beat cream cheese, powdered sugar, 1/2 cup butter, 1 tablespoon lime peel and vanilla in medium bowl until smooth. Spread over cupcakes.

http://bakedchicago.com/key-lime-cupcakes/

Desserts

Chocolate Dulce de Leche Bars

Ingredients

For shortbread crust:

1 stick butter, softened

1/3 cup packed dark brown sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1 cup all-purpose flour

For chocolate dulce de leche:

1 cup heavy cream

1 cup dulce de leche

4 large egg yolks

5 ounces 60% cacao bittersweet chocolate, finely chopped

Instructions

Make shortbread crust by preheating oven to 375F degrees. Butter shallow 9x9.5 inch square baking pan. Line bottom and 2 sides with parchment paper, leaving overhang. Butter parchment. Blend together butter, brown sugar, vanilla and salt in bowl with fork. Sift in flour and blend with fork until soft dough forms. Spread dough evenly in baking pan using spatula, then prick all over with fork. Bake until golden, 15 to 20 minutes, then cool completely in pan (about 30 minutes).

To make chocolate dulce de leche, bring cream and dulce de leche to a simmer in small heavy saucepan, stirring with wooden spoon until dissolved. Whisk together yolks in bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heart, stirring constantly, until thermometer registers 170F degrees.

Remove from heat and whisk in chocolate until melted. Pour chocolate mixture over cooled shortbread and chill, uncovered, until set (about 2 hours). Run a small knife around edges to loosen, then transfer to cutting board. Cut with hot clean knife into bars. Chill until ready to serve.

http://bakedchicago.com/chocolate-dulce-de-leche-bars/

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Desserts

Lemon Sorbet with Watermelon & Anisette

Ingredients

3 tablespoons anise liqueur

1 tablespoon sugar

2 pounds chilled watermelon

1 tablespoon chopped mint

1 pint lemon sorbet

Instructions

Stir together anise liqueur and sugar in large bowl. Using melon baller, scoop watermelon balls into bowl. Add mint and toss. Serve lemon sorbet covered with watermelon mixture.

http://bakedchicago.com/lemon-sorbet-watermelon-anisette/

Entrees

Avocado & Mango Sandwiches with Cilantro-Lime Mayo

Ingredients

1/3 cup light mayonnaise

1/4 cup fresh cilantro leaves, coarsely chopped

1 tablespoon fresh lime juice

kosher salt and ground pepper

8 slices multigrain bread, toasted

1 head Bibb lettuce, leaves separated

1 mango, peeled, pitted and thinly sliced

1 avocado, pitted and thinly sliced

Instructions

In small bowl, combine mayonnaise, cilantro and lime juice. Season with salt and pepper. Dividing evenly, spread toast with mayonnaise mixture. Top 4 toasts with lettuce, mango, and avocado. Cover with remaining toast. Serve immediately.

http://bakedchicago.com/avocado-mango-sandwiches-cilantro-lime-mayo/

Snacks & Candies

Mixed Berry-Dark Chocolate Toffee Bites

Ingredients

6 ounces dark chocolate, chopped

1 1/2 teaspoons grated orange peel

2 cups mixed fresh blackberries and raspberries

2 large English Toffee candy bars (at least 3 ounces), cut into 1/4 inch pieces

Instructions

Line large baking sheet with foil. Stir chocolate in small bowl set over saucepan of simmering water until melted, smooth and warm. Remove bowl from over water. Mix orange peel into chocolate. Spoon by teaspoonfuls onto foil, spacing about 1 1/2 inches apart. Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.

http://bakedchicago.com/mixed-berry-dark-chocolate-toffee-bites/

Entrees

Mango Chicken with Brown Rice

Ingredients

2 1/2 cups water

2 teaspoons salsa

1 cup brown rice

2 tablespoons sesame seeds

1 teaspoon olive oil

1 pound boneless, skinless chicken breast tenderloins

4 cloves garlic, minced

1/4 teaspoon ginger

1/4 teaspoon fresh ground black pepper

1 mango, peeled and diced into 1/4-inch pieces

3 medium on-the-vine tomatoes, chopped into 1/2-inch pieces

juice from 1/2 lime

Instructions

In medium-sized saucepan, bring water and salsa to a boil. Add rice and simmer over low heat for about 25 minutes or until rice is done. Toast sesame seeds in medium non-stick skillet over low heat (about 3 minutes) until golden brown. Sprinkle onto a plate to cool. Pour olive oil into pan, swirl and add chicken tenderloins. Sprinkle garlic, ginger and black pepper over chicken and increase heat to medium. Cook for about 4 minutes and turn all pieces over, while stirring garlic around to avoid burning.

Add diced mango to pan, evenly spooning it around and over the chicken pieces. Saute mango for about 2 minutes, stirring occasionally. Add tomatoes and squeeze lime juice over top. Simmer for about 5 minutes, until tomatoes are hot and mango is juicy. Serve over rice.

http://bakedchicago.com/mango-chicken-brown-rice/

Soups, Salads & Sides

Butter-Roasted Parsnips with Lemon

Ingredients

1/2 cup butter, melted

18 medium parsnips, peeled, trimmed, but into 5-inch lengths

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon peel

1/8 teaspoon ground nutmeg

Instructions

Melt butter in large pot. Remove from heat. Add parsnips and toss to coat. Sprinkle with salt and pepper.

Preheat oven to 375F degrees. Spray large rimmed baking sheet with nonstick spray. Using slotted spoon, transfer parsnips to prepared sheet. Reserve pot with butter.

Roast parsnips until tender, tossing occasionally, about 45 minutes. Add lemon juice, lemon peel, and nutmeg to reserved pot. Add parsnips. Toss over medium heat until coated with lemon butter, about 2 minutes. Season with salt and pepper.

http://bakedchicago.com/butter-roasted-parsnips-with-lemon/

Soups, Salads & Sides

Caramel-Pear Butter

Ingredients

1/4 cup apple juice

6 tablespoons fresh lemon juice, divided

7 pounds ripe Bartlett pears

3 cups dark brown sugar

1 teaspoon fresh ground nutmeg

3/4 teaspoon kosher salt

Instructions

Combine apple juice and 4 tablespoons lemon juice in heavy sauce pan. Peel, core and cut pears, one at a time, into 1/2 inch pieces.

Mix pears into juice mixture in pot as soon as cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.

Reduce heat to medium-low, cover and simmer until pears are very tender. Stir frequently for 20 minutes. Remove pot from heat. Use handheld immersion blender to puree mixture. Add 2 tablespoons lemon juice, brown sugar, nutmeg and kosher salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes (about 1 hour).

Ladle pear butter into clean canning jars, leaving 1/4 inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean, damp cloth. Cover with hot lids and apply screw bands.

Process jars in pot of boiling water 10 minutes. Cool completely and store in cool, dark place for up to 1 year.

http://bakedchicago.com/caramel-pear-butter/

Entrees

Tortellini with Porcini Mushroom Sauce

Ingredients

1 ounce dried porcini mushrooms

16 ounces dried 3-cheese tortellini

2 tablespoons butter

1 cup sliced shallots

4 teaspoons chopped fresh thyme, divided

1/2 cup whipping cream

3/4 cup grated Parmesan cheese, divided

Instructions

Place porcini mushrooms in 2-cup measuring cup. Add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.

Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, melt butter in large skillet over medium-high heat. Add shallots. Saute until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme. Saute 2 minutes. Stir in 1 cup mushroom soaking liquid and cream. Boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.

Drain tortellini and return to pot. Add mushroom mixture and toss to coat. Stir in half cup cheese. Season with salt and pepper. Transfer tortellini to bowl. Sprinke with cheese and thyme.

http://bakedchicago.com/tortellini-with-porcini-mushroom-sauce/

Entrees

grilled cheese steak sandwich

Ingredients:

1/4 cup olive oil
1 tablespoon white balsamic vinegar
3/4 teaspoons dry mustard, divided
1 tablespoon dark brown sugar
2 pounds well-trimmed tri-tip beef roast
1/2 cup shredded white Cheddar cheese
6 French baguettes, cut horizontally almost in half, opened flat

Prepare barbecue on medium-high heat. Whisk oil, vinegar, sugar, and mustard in bowl. Season with salt and pepper. Sprinkle beef all over with salt and pepper, then top with mixture. Grill beef until thermometer inserted into thickest part registers 120F to 125F degrees. Cook until desired doneness is achieved. Place on cutting board and let rest 10 minutes. Cut very thinly across grain. Grill bread, cut side down, until just crusty. Place on plates and arrange beef slices over bread. Sprinkle with cheese and top baguette and serve.

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