98 posts tagged “snacks”

Chocolate Croissant Bread Pudding

4 to 6 croissants, preferably 1 or 2 days old
2 cups half-and- half
2 cups heavy cream
Pinch salt
4 ounces semisweet or bittersweet chocolate, chopped
6 eggs
1 cup sugar
Vanilla ice cream, for serving, optional

Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish. In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.

In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking. When ready to bake, heat the oven to 350 degrees F.

Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

Chocolate Croissant Bread Pudding

Prep: 5 minutes
Total Time: 1 hour

2 boxes (3 oz each) cook & serve vanilla pudding and pie filling
1 qt (4 cups) whole milk
4 chocolate croissants (about 4 oz each)

Heat oven to 350 F. Have a 3-qt shallow baking dish ready. Whisk pudding mix and milk in a large bowl for 2 minutes, or until thoroughly blended.

Cut croissants in 1-in. pieces. Arrange in prepared baking dish. Pour pudding mixture over croissants, pushing pieces into the liquid. Bake 50 minutes, or until bubbly around edges and a knife inserted in center comes out clean. Let cool about 10 minutes before serving. If desired, dust top with confectioners sugar.

Shrimp Potstickers
Makes about 30

2 tablespoons cilantro leaves
1/2 pound large shrimp, shelled and deveined
1 large egg white
1 1/2 teaspoons chile oil, or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne
1 1/2 teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1 medium carrot, grated
3/4 cup finely chopped (about 2 ounces) Napa cabbage
1/2 teaspoon freshly grated ginger
2 small scallions, finely chopped
1 tablespoon minced (about 1 small) shallot
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 package 3-inch round Chinese dumpling wrappers, available at large supermarkets
3 tablespoons vegetable oil
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice-wine vinegar
1 scallion, sliced

Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand, and set aside. In the bowl of a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste. Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt, and pepper, and mix well.

Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring two edges together, forming a taco shape, and pinch edges together only in the top center to seal. Pinch six small pleats (three on either side of the sealed center point) along one thickness only of the wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with water, fold in half into a crescent shape around the filling, and pinch edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.

In a small serving bowl, whisk together ingredients for dipping sauce.

Heat 1 1/2 tablespoons oil in a well-seasoned 11-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Arrange half of the dumplings tightly together in heated skillet, and cook until deep golden brown, shaking the pan one or two times, about 1 to 2 minutes. Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium, and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven. Wash skillet, and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with dipping sauce.

Chicken and Thai Basil Dumplings
Makes about 3 1/2 dozen

1 pound ground chicken breasts
2 ounces bean thread noodles, blanched and chopped
1 cup grated carrot, squeezed dry
1/4 cup loosely packed fresh Thai basil, chopped
1/4 cup scallion greens, cut on the diagonal
1 clove garlic, finely chopped
1 tablespoon green curry paste, (preferably Maeploy brand)
3 tablespoons fish sauce
2 1/2 tablespoons sugar
Coarse salt and freshly ground pepper
3 tablespoons coconut milk
1 package round white dumpling wrappers
1/2 cup smooth peanut butter
1/4 cup Sriracha chile sauce
1 can (14-ounce) coconut milk
2 tablespoons fish sauce
1/4 cup dark-brown sugar
Coarse salt and freshly ground pepper

Prepare the filling; combine all of the ingredients, except the dumpling wrappers, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.

Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 1/2 tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.

Prepare dipping sauce; combine all the ingredients in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool. Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.

Kouing-Aman
Makes 15

1 3/4 cups room temperature mineral water
1 1/2 teaspoons fleur de sel, (sea salt)
1 pound (4 sticks) plus 2 tablespoons high-fat unsalted butter, chilled, plus more melted butter for tart rings
5 cups all-purpose flour
1 tablespoon firmly packed fresh yeast
3 cups sugar, plus more for rolling

In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat. In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.

Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.

Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.

Using a pastry brush, brush fifteen 3 1/2-by-3/4-inch ring molds with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into fifteen 4 1/4-inch squares. Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.

Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.

Ginger Shrimp with Charred Tomato Relish
Serves 4

2 garlic cloves, minced
1 1/2 tablespoons grated peeled ginger (2-inch piece)
3 tablespoons vegetable oil, plus more for grill
20 extra-large shrimp (about 1 pound), peeled, deveined, tails left on
4 ripe plum tomatoes, halved lengthwise
2 medium green tomatoes, halved lengthwise
Coarse salt and freshly ground black pepper
2 tablespoons fresh lime juice (1 lime)
1 tablespoon minced fresh jalapeno pepper (with seeds)
1 teaspoon sugar
1 tablespoon chopped cilantro
1 tablespoon chopped basil

Soak 20 skewers in a pan of water for 30 minutes. In a medium bowl, stir together garlic and ginger. Transfer half of the mixture to a large bowl and stir in 2 tablespoons oil. Add the shrimp, toss until evenly coated, and then cover and refrigerate for 30 minutes. Cover remaining garlic-ginger mixture and refrigerate.

Heat grill to hot; lightly oil grates. In a medium bowl toss plum and green tomatoes with remaining tablespoon oil; season with salt and pepper. Grill tomatoes, cut side up, until skins are charred and flesh is tender, 4 to 6 minutes for the plum tomatoes, 8 to 10 minutes for the green tomatoes (if the green tomatoes are very hard, this may take longer). Be careful as you grill, as the juice from the tomatoes and the oil on their surface may cause flare-ups.

When tomatoes are cool enough to handle, remove and discard skins and seeds. Finely chop flesh and add to bowl with reserved garlic-ginger mixture. Add lime juice, jalapeno, sugar, cilantro, and basil. Season shrimp with salt and pepper. Thread shrimp, lengthwise, onto prepared skewers (going through tail and top of shrimp), one shrimp per skewer. Grill until shrimp are opaque throughout, about 2 minutes per side. To serve, place skewered shrimp on a platter with a bowl of the relish.

Chicken Siu Mai
Makes 24

10 ounces skinless boneless chicken, trimmed, patted dry, and coarsely ground
1/3 cup finely diced, peeled, and washed water chestnuts
1/3 cup finely diced bamboo shoots
1/3 cup thinly sliced scallions
2 1/2 tablespoons cornstarch
2 tablespoons White Peppercorn Oil (recipe follows)
2 tablespoons oyster sauce
1 tablespoon peeled and minced fresh ginger
1 tablespoon Shao Hsing wine or dry sherry
1 1/2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
Pinch of freshly ground white pepper
1 large egg white, beaten
24 dumpling wrappers, cut into 2 1/2-inch rounds
Vegetable oil, for steamer basket
Mustard Dipping Sauce (recipe follows)

Make the filling: In a large bowl, combine chicken, water chestnuts, bamboo shoots, scallions, cornstarch, white peppercorn oil, oyster sauce, ginger, Shao Hsing, sugar, soy sauce, sesame oil, salt, pepper, and egg white. Stir to mix thoroughly. Transfer to a shallow dish, and refrigerate, uncovered, for 4 hours, or covered, overnight.

Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside. Work with one wrapper at a time, and cover unused wrappers with a damp cloth. Place 1 1/2 tablespoons filling in center of each wrapper. Hold filling in place with the blade of a butter knife. Holding the dumpling in the other hand, gradually turn the knife and dumpling slowly in a clockwise direction so that the dumpling forms a basket shape.

Remove knife, and pat filling with point of knife to smooth. Squeeze the dumpling slightly to adhere dough to filling, this will ensure that the dumpling and filling will remain intact during the steaming process. Tap the dumpling bottom lightly on work surface to flatten. Place into prepared steamer basket. Repeat with remaining filling and wrappers.

Bring 3 inches of water to a boil in a wok. Place steamer basket over water. Cover, and steam until dumplings are cooked through, about 6 minutes. Turn off heat. Remove the steamer from the wok, and transfer to a platter. Serve dumplings directly from steamer with mustard dipping sauce on the side.

White Peppercorn Oil
Makes 1 scant cup

1 cup peanut oil
1/2 cup white peppercorns

In a wok over medium heat, combine oil and peppercorns. Bring to a boil. Reduce to low heat, and cook for 2 minutes. Turn off heat, and allow oil to cool in wok. Do not strain; pour oil and peppercorns into a glass jar and seal. Will keep, refrigerated, for up to 2 months.

Mustard Dipping Sauce
Makes 1/4 cup

1/4 cup dry mustard
Tabasco sauce, to taste

In a small bowl, stir together mustard, 1/4 cup water, and Tabasco.

Shrimp Shau Mai
Makes about 20

1/3 cup chopped canned water chestnuts
1/4 cup chopped scallions
1/2 pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce (recipe follows)

In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper. Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
 
Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

Shau Mai Dipping Sauce
Makes enough for 20 shau mai

1/3 cup unseasoned rice-wine vinegar
2 tablespoons freshly grated and peeled ginger

Mix together vinegar and ginger in a small bowl.

Zalabia
Serves 6

5 cups sugar
2 1/4 cups water
1/2 lemon, juiced
1 tablespoon rose or orange-blossom water
4 cups all-purpose flour
1/2 teaspoon salt
1 (1/4 ounce) instant dry yeast
2 2/3 cups warm water
Vegetable oil, for frying, plus more for coating spoons

To make the syrup: Combine sugar, water, and lemon juice in a medium saucepan. Place over medium heat, and simmer until thick enough to coat the back of a spoon, about 10 minutes. Add rose or orange-blossom water, and simmer for a few seconds longer. Remove from heat, and let cool. Cover, and refrigerate until ready to use.

To make the batter: Whisk to combine flour, salt, and yeast in a large bowl. Gradually stir in water, beating vigorously until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rise in a warm place for at least 1 1/4 hours. Uncover, and beat once more. Cover, and let rise again, about 30 minutes. Heat 2 inches of oil in a deep saucepan over medium-high heat until the oil reaches 375 degrees;. Dip two tablespoons in a small bowl of oil to coat. Working in batches, spoon about a tablespoon of batter into hot oil. Fry, turning occasionally, until puffed, crisp, and golden. Reduce the heat a little so that the fritters are thoroughly cooked without getting too brown. The light batter produces irregular rather than round fritters. Using a slotted spoon, remove fritters, and transfer to a paper towel–lined baking sheet to drain. Dip fritters in the cold syrup for a few seconds to coat and soak up some syrup. These are best served hot, but they may also be served at room temperature.

Belgian Frites
Serves 4

2 pounds potatoes, preferably Bintjes or Idaho, peeled and sliced lengthwise into 1/3-by-1/3-by-2 1/2-inch sticks
Vegetable oil, for frying
Fine sea salt, to taste

Soak potatoes in cold water and cover for a minimum of 1 hour and up to 24 hours. Drain, and pat dry. Heat 3 inches oil in a large stockpot to 275 degrees; to 300 degrees;. Line two baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer. Increase oil temperature to 350 degrees; to 360 degrees;. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt, and serve immediately.