Cheese

The mint element of these brownies is incorporated differently from the way the peanut butter was in the previous recipe. Mint extract is added to the base brownie batter and then an additional mint cream layer is made, using a batter similar to cheesecake. The cream cheese layer requires the brownies to be cooked for longer at a lower temperature. The resulting dessert has a rich texture but a somewhat less intense chocolate flavor than the other brownie recipes. The sour tang of the cream cheese also tempers the sweetness of this treat.

This is another great example of turning the flavors you like from a raditional dessert into a more modern form. Imagine the elements of tiramisù—ladyfingers, ricotta pastry cream, cinnamon, and coffee liqueur—and figure out the components of a cupcake that will best match up with those flavors. Then, voilà!, you have a new kind of cupcake. We assemble this cupcake without alcohol, but feel free to substitute Kahlúa or another coffee liqueur for the espresso (or in addition to the espresso) to give this dessert an extra punch.

In this icing, the acidity of the citrus enhances the tanginess of the cream cheese. Orange, lemon, and lime all work well. Although the orange icing is my favorite, lemon is especially flavorful with fruity vanilla cakes, such as the Blueberry “Cheesecake” (page 123), and the lime icing spread over a vanilla cupcake and sprinkled with graham cracker crumbs, or sandwiched between two homemade graham crackers (see Graham Cracker Dough, page 86), can evoke a Key lime pie.

Cream Cheese Icing is a less sweet alternative to the Vanilla Icing (page 136), but it’s not quite as fussy as the Swiss Buttercream (page 155), making it suitable for a Father’s Day dinner or for entertaining your boss. It is also the only icing that pairs well with all the cake flavors in this book, as well as being a great filling for sandwich cookies—particularly graham crackers (see Graham Cracker Dough, page 86). (Please note: It is important that the butter and cream cheese are both at room temperature when they are mixed, or they will not fully incorporate.)

Admittedly, the depth of flavor of the Chocolate Icing can overwhelm some cakes. Cutting that intensity with the Cream Cheese Icing helps balance the cake and icing without compromising the flavor of the chocolate. I find the need for balance especially true with the Banana Cake (page 126). When you serve it with this Chocolate Cream Cheese Icing, you have the subtle chocolate taste, but you still get to showcase the banana.

This cheesecake-like tart has a crust made from ground vanilla wafers rather than the standard graham crackers. The top of the tart might brown irregularly; conceal any spots by dusting the surface lightly with confectioners’ sugar (use a fine-mesh sieve).

As its name implies, this savory Southern side dish is so soft it should be served—and eaten—with a spoon. You could serve the spoon bread as an alternative to cornbread with the barbecued ribs on page 202 or with the turkey chili on page 173.

Serve these bacon-and-cheese-stuffed onions as a side dish for roasts, or as an unexpected main course for dinner, supplemented by a green salad. Don’t rush the cooking of the chopped onions; keep them on the heat until caramelized, for the best flavor.

Smothered in a rich, creamy Gruyère-cheese sauce, then sprinkled with toasted parmesan bread crumbs, cauliflower becomes a favorite-comfort-food contender.

Making risotto is a simple matter so long as you keep a careful eye toward the end to prevent overcooking the rice, as the mixture will continue to thicken after it’s taken off the heat. Here, the cooking liquid is also used to rehydrate the porcini mushrooms.

Although traditionally made with rice (riso in Italian), risotto can also be made with pearl barley (and other grains, such as farro) to provide a slightly chewy dish with a nutty flavor.

This recipe makes one large lasagna, but you can easily make two smaller versions in eight-inch baking dishes. Enjoy one for dinner tonight, and freeze the other for later. Or add sausage to one (see variation below) and keep the other meat-free.

To save time, you can make this recipe with store-bought pie dough; look for refrigerated dough (not frozen piecrusts) made with butter rather than margarine or partially hydrogenated oils.

Using store-bought puff pastry allows you to make these tarts on a busy weeknight. Round out the vegetarian meal with a salad of mixed greens or any of the winter vegetable sides on page 279.

Pesto made with parsley and sharp Pecorino Romano cheese (and without nuts) makes a colorful topping for tender lamb chops. It could also be tossed with pasta, spread on sandwiches, or mixed with cream cheese for a dip to serve with crudités (see page 52).

Use the extra loin from the Pork Loin with Figs and Port Sauce (page 217) in the recipes below (you’ll have enough meat to make both).

Use the extra loin from the Pork Loin with Figs and Port Sauce (page 217) in the recipes below (you’ll have enough meat to make both).

Make the Pork Tenderloin with Sautéed Apples and Leeks on page 205, and then use the extra roasted tenderloin in one of these recipes (page 206)—one with Asian flavors, one with Mexican.