Recipes

Place milk in small bowl. Sprinkle gelatin over milk. Let stand 5 minutes to soften gelatin.

In a large saucepan whisk together 1 cup cream, powdered sugar, and salt. Bring just to a boil over moderately low heat, stirring occasionally. Remove pan from heat and add gelatin mixture, whisking until gelatin is dissolved. Whisk in sour cream and vanilla. Pour mixture into a large metal bowl and chill, stirring occasionally, until cooled to room temperature, about 15 minutes.

In a chilled bowl, beat remaining 3/4 cup cream until it just holds stiff peaks. Gently fold whipped cream into cooled gelatin mixture until smooth.

Ladle or pour mixture into eight 3/4-cup custard cups, ramekins or small molds. Loosely cover with plastic wrap and chill 4 hours or up to overnight.

Cut around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto plate. Serve with cherry, port and star anise glaze. Makes 8 servings.

Cherry, Port & Star Anise Glaze

Stir cherries, Port, sugar, and vinegar in heavy large skillet over high heat until sugar dissolves. Bring to boil; reduce heat to medium and simmer until cherries are soft and wooden spoon leaves path in sauce when drawn across bottom of skillet, about 15 minutes. Remove from heat and remove star anise and cinnamon stick with slotted spoon. Cool to room temperature. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Place water in small bowl. Sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.

Place the heavy cream in medium saucepan. Bring to a simmer in over medium-high heat; remove from heat. Whisk in gelatin mixture until blended and gelatin is dissolved. Whisk in thyme and goat cheese until blended and smooth. Whisk in sour cream. Season with salt and pepper to taste.

Sprinkle the poppyseeds into the bottoms of six 3/4-cup custard cups, ramekins or small molds. Ladle or pour goat cheese mixture over. Loosely cover with plastic wrap and chill 4 hours or up to overnight.
Cut around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert each onto side of 6 salad plates. Arrange salad beside panna cotta and scatter the walnuts on top. Makes 6 servings.  

Arugula-Roasted Beet Salad

Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel and cut into bite-sized wedges.

In a medium bowl whisk the vinegar and olive oil in a slow steady stream to make a dressing. Season with salt & pepper to taste. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours. Toss the arugula with the beets and avocado.

Place lemon juice in small bowl. Sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.

Meanwhile, bring the cream, sugar and lemon zest to simmer in heavy, medium saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until dissolved. Whisk in the buttermilk and vanilla until blended.

Ladle or pour mixture into eight 3/4-cup custard cups, ramekins or small molds. Loosely cover with plastic wrap and chill 4 hours or up to overnight.
Cut around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert each onto a plate. Serve with the crushed raspberry sauce. Makes 8 servings.

Crushed Raspberry Sauce

Place raspberries and their juices in a medium bowl. Crush lightly with back of spoon. Stir in 3 tablespoons sugar.

Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger and garlic and sauté 2 minutes. Stir in cayenne and molasses. Remove from heat and carefully stir in rum. Cook mixture 2 minutes.

Stir the coffee, cocoa powder and cinnamon into onion mixture. Bring to a boil and cook until reduced to 1 and 1/2 cups, about 20 minutes. Remove from heat and cool 15 minutes. Place mixture in a blender or food processor and process until smooth. Stir in butter and salt.

Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers.

Prepare grill to medium-high heat.
 
Place kebabs on grill rack coated with nonstick cooking spray. Grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with cocoa-rum mixture. Makes 8 servings (serving size: 1 skewer). (Approximately 199 calories,  7.6 grams fat per truffle.)

Line a cookie sheet with wax or parchment paper.

Place the chopped chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 minute. Remove bowl from microwave and stir until chocolate is melted and smooth; set aside.

Place the cream cheese in a medium bowl and beat with electric mixer set on high speed until smooth. Add the melted chocolate. Beat until well blended, stopping to scrape sides of bowl with a rubber spatula. Stir in 1/4 cup of the cocoa powder, vanilla, cardamom, cinnamon, cloves, and 1 cup of the powdered sugar with a wooden spoon until incorporated. Mix in the remaining 3/4 cup powered sugar (mixture will be fairly stiff).

Sift the remaining 1/4 cup cocoa powder into a small shallow dish. Shape the truffle mixture into 1-inch balls and roll in the cocoa powder to coat. Place truffles on prepared cookie sheet and refrigerate until chilled. Store truffles, in the refrigerator, in a covered container. Makes 2 dozen truffles. (Approximately 66 calories,  2.2 grams fat per truffle.)

Combine the honey, 1/2 cup water, juice, cloves, and cinnamon in a medium saucepan over low heat; stir until honey is completely dissolved, about 2 minutes. Increase heat to medium and cook, without stirring, 8 minutes longer. Remove from heat. Remove and discard the cinnamon stick and cloves with a slotted spoon. Set syrup aside, keeping it warm.

Preheat oven to 350°F. Lightly spray a 13x9-inch baking dish with nonstick cooking spray.

Combine the walnuts, almonds, sugar, cocoa powder, chocolate, cinnamon, cardamom and salt in a medium bowl; set aside momentarily.

Working with 1 phyllo sheet at a time (cover remaining dough with a damp towel to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing end of sheet to extend over edges of dish, then lightly coat with nonstick cooking spray. Repeat procedure with 5 phyllo sheets and cooking spray for a total of 6 layers.

Sprinkle phyllo evenly with one-third of nut mixture (about 2/3 cup).

Repeat procedure with phyllo, nonstick cooking spray, and nut mixture 2 more times. Top last layer of nut mixture with remaining 6 sheets phyllo, each one lightly coated with nonstick cooking spray. Lightly coat top phyllo sheet with nonstick cooking spray; press baklava gently into pan. Sprinkle baklava surface with 1 tablespoon water.

Make 3 even lengthwise cuts and 7 even crosswise cuts to form 32 diamonds using a sharp knife. Bake 30 minutes or until the phyllo is golden brown. Remove from oven. Drizzle honey mixture evenly over baklava. Cool in pan on a wire rack. Store covered at room temperature. Makes 32 servings. (Approximately 136 calories,  4.4 grams fat per piece.)

Combine all ingredients in heavy medium saucepan. Stir over low heat until chocolate melts. Increase heat and bring just to boil, stirring often. Remove from heat and whisk until frothy.

Return pan to heat and bring just to a boil again. Repeat heating and whisking once again. Discard orange zest. Pour hot chocolate into mugs. Makes 2 servings.

Cook’s Note: The hot chocolate may be prepared up to a day in advance. Cool and refrigerate in a covered container. Just before serving, bring just to boil, remove from heat and whisk until frothy. (Approximately 205 calories,  6.4 grams fat per serving.)

Preheat oven to 350°F. Spray and 8-inch square baking pan with nonstick baking spray with flour. Set aside.

Combine flour, 1/3 cup sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping and set aside.

Combine remaining flour mixture with the baking powder and baking soda. Add the sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon batter into prepared pan.

In a medium bowl beat the cream cheese, 2 tablespoons powdered sugar, and egg white with an electric mixer at medium speed until blended. Spread mixture evenly over batter then dot with preserves. Top with quartered plums.

In a small bowl combine the reserved 1/2 cup flour mixture and walnuts. Sprinkle crumb mixture over plums. 

Bake 27-30 minutes or until cake springs back when touched lightly in center. Transfer cake to a cooling rack and cool completely. Makes 8 servings (serving size: 1 wedge) (Approximately 282 calories, 8.4 grams fat per wedge.)

Preheat oven to 350°F. Place 18 paper muffin cup liners in the cups of two standard size 12-muffin pans.

In a large bowl beat the brown sugar, sugar, shortening and vanilla with an electric mixer at medium speed until well-blended (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition.

In a medium bowl whisk the flours, cocoa powder, cinnamon, chile powder, baking powder, baking soda and salt. Add the flour mixture to the sugar mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Stir in the chocolate chips. Spoon batter into prepared cups.

Bake 16-18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cupcakes from pans. Cool completely on wire rack. Sprinkle cupcakes with powdered sugar. Makes 18 cupcakes (serving size: 1 cupcake). (Approximately 163 calories, 5.3 grams fat per cupcake.)

Preheat oven to 350°F

Combine flour, cornmeal, sage and baking powder in a medium bowl. Set aside.

Beat butter for 30 seconds. Add brown sugar and beat until combined, scraping sides occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in remaining flour.

Shape dough into 3/4 inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoon of the blackberry preserves. Bake about 10 minutes or until the bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely. Makes about 60 cookies.

A profile of Camilla’s grand prize win, along with the recipe, originally appeared in Better Homes and Gardens magazine, February, 2002.

Preheat oven to 350°F. Line an 8x8-inch metal pan with foil; spray with nonstick cooking spray.

Process the flour, brown sugar, cardamom and salt in a food processor. Add butter and process until mixture resembles coarse meal. Press mixture into prepared pan. Bake shortbread in middle of oven until golden brown, 30-35 minutes. While shortbread is baking, prepare topping.

Whisk the eggs, granulated sugar, grapefruit zest, lime zest, grapefruit juice, lime juice and food coloring in a medium saucepan. Cook over medium-low heat, whisking constantly, until pudding-like consistency, about 6-8 minutes. Strain over warm crust and spread into even layer.

Bake until filling is set, about 10 minutes. Cool to room temperature, then refrigerate until chilled, at least 4 hours. Cut into 2-inch squares. Dust with powdered sugar just before serving. Makes 16 bars.