How to Make Yogurt Cheese

Posted on February 8, 2012 by

An easy to make nonfat replacement for cream cheese to spread on bread or bagels. To use yogurt cheese as a replacement for sour cream in spreads or as a topping for baked potatoes, simply omit the powdered sugar and vanilla. Make the night before if you will be serving it for breakfast.

4 cups plain nonfat natural or greek yogurt*
4 tablespoons powdered sugar, sifted
2 teaspoons vanilla extract

In a large bowl, whisk together all the ingredients.

Line a colander or strainer with a double thickness of cheesecloth or a large coffee filter and set the colander over a bowl. Spoon the yogurt mixture into the colander and refrigerate for at least 8 hours, or overnight, so that the yogurt drains.

Spoon the yogurt cheese into a bowl, cover and refrigerate until ready to use.

Makes about 1 cup
*Don’t use yogurt that has been thickened with gelatins or gums

Nutrition information per tablespoon
Calories: 40 • Carbohydrates: 6 g • Cholesterol: 0 mg • Fat: 0 g • Protein 4 g • Sodium 45 mg

Recipe from Menus and Music Spa

Posted in Baked Goods, Dessert, Techniques | Tagged , | Leave a comment

Recipe for Raspberry Sauce

Posted on January 31, 2012 by

Flourless Chocolate CakeThis handy sauce is delicious drizzled over ice cream or as an accent to chocolate dessert – like the Flourless Chocolate Cake from MusicCooks Chocolate Bliss.

2 cups fresh or thawed frozen raspberries
1/4 cup sugar
1/4 cup water

In a food processor, purée all the ingredients. Strain through a fine-meshed sieve into a bowl, pressing the purée through with the back of a large spoon.
Makes about 1 cup

Posted in Chocolate, Dessert | Tagged , , | Leave a comment

How to Make Green Onion Curls

Posted on January 25, 2012 by

These green onion curls make an elegant garnish for a wide variety of foods, including Scallion Pancakes from MusicCooks Pan Asia

To make green onion curls, cut the green parts only into 4-inch lengths and then cut lengthwise into thin shreds. Fill a medium bowl with cold water and about 6 ice cubes. Add the green onion shreds and soak until they curl, about 30 minutes; drain.

Posted in Tips | Tagged , | Leave a comment

Asian Dipping Sauce

Posted on January 15, 2012 by

Shrimp and Vegetable TempuraThis Asian Dipping Sauce makes a great addition to a variety of Asian foods, including Shrimp and Vegetable Tempura and Scallion Pancakes from MusicCooks Pan Asia

¼ cup soy sauce
2 teaspoons mirin (sweet rice wine)
½ teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds

To make the dipping sauce: in a small bowl, stir all the ingredients together until blended. Set aside until serving time.

Posted in Appetizers | Tagged , | Leave a comment

Recipe for Lime Sour Cream

Posted on January 3, 2012 by

Black Bean Soup with Lime Sour Cream from MusicCooks Cooking with the Blues

1/2 cup sour cream
1 tablespoon fresh lime juice
Salt to taste

In a small bowl, combine all the ingredients. Cover and refrigerate until ready to use.
Makes 1/2 cup

Posted in Appetizers, Soup, Tips | Tagged | Leave a comment

How to Make Quick Puff Pastry (Pâte-Demi Feuilletée)

Posted on December 20, 2011 by

10 tablespoons cold unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon salt
6-7 tablespoons cold water

Divide the butter into 4 portions. Sift the flour onto a work surface and make a well in the center. Add 1 portion of the butter, the salt, and 6 tablespoons of the water. Using your fingertips, work together until well mixed. Gradually add the flour until the mixture resembles coarse crumbs. Add the remaining 1 tablespoon water if necessary to moisten all the flour. Press the dough together and pat into a flat disc. Cover with plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, roll out the dough to a 8-by-14 inch rectangle. Cut the second portion of butter into small pieces. Sprinkle the butter onto two thirds of the dough. Fold the dough in thirds, folding the non-buttered third over the center third, then folding over the remaining third of the pastry. Press the ends to seal. Cover with plastic wrap and refrigerate for at least 15 minutes.

Place the dough on the floured work surface with the open edge towards you and roll out into a rectangle. Cut the third portion of butter into small pieces and sprinkle and fold as before. Cover with plastic wrap and refrigerate for at least 15 minutes.

Roll out the dough as above. Cut the fourth portion of butter into small pieces and sprinkle and fold as before. Cover with plastic wrap and refrigerate for up to 3 or 4 days until ready to use.

Makes one 10 1/2 inch shell

Posted in Baked Goods, Dessert, Techniques | Tagged | 1 Comment

Happy Birthday Beethoven

Posted on December 16, 2011 by

Jean Antoine Watteau- Two Studies of a Flutist and a Study of the Head of a Boy, Museum Cafes & Arts pg. 64

When Beethoven passed away, he was buried in a churchyard. A couple of days later, the town drunk was walking through the cemetery and heard some strange noise coming form the area where Beethoven was buried. Terrified, the drunk ran  and got the priest to come and listen to it. The priest bent close to the grave and heard some faint, unrecognizable music coming from the grave. Frightened, the priest ran and got the town magistrate. When the magistrate arrived, he bent his ear to the grave, listened for a moment, and said, “Ah, yes, that’s Beethoven’s Ninth Symphony, being played backwards.” He listened a while longer, and said, “There’s the Eighth Symphony  and it’s backwards, too.  Most puzzling.” So the magistrate kept listening; “There’s the Seventh… the Sixth.. the Fifth..” Suddenly the realization of what was happening dawned on the magistrate; he stood up and announced to the crowd that had gathered in the cemetery, “My fellow citizens, there’s nothing to worry about. It’s just Beethoven decomposing.”

Posted in Music | Tagged | Leave a comment