Raspberry Peach Frozen Cake

Nonstick vegetable oil spray
1 13-ounce package almond shortbread cookies
1/2 cup sliced almonds, toasted
1 1/2 teaspoons grated lemon peel
3 large peaches (about 20 ounces), peeled, pitted, diced

2 tablespoons peach preserves
3 1/2-pint containers raspberries

2 tablespoons raspberry preserves
2 1/2 cups chilled heavy whipping cream
9 large egg yolks
3/4 cup sugar
1/3 cup light corn syrup
2 tablespoons (1/4 stick) unsalted butter, room temperature
2 tablespoons peach schnapps

Spray 9-inch springform pan with 3-inch-high sides with nonstick spray. Finely grind shortbread cookies, almonds, and lemon peel in processor. Press half of mixture over bottom of prepared pan. 

Puree peaches in processor. Transfer puree and peach preserves to heavy deep-sided saucepan and bring to simmer over medium heat. Cook until reduced to 1 cup, stirring often, about 10 minutes (color of puree will darken slightly). Transfer to bowl and chill in freezer until cool, about 15 minutes. 

Puree raspberries in processor. Strain through sieve set over medium bowl, pressing to extract as much fruit as possible. Heat raspberry preserves and add to puree. Chill. 

Whisk 1/4 cup cream, egg yolks, sugar, corn syrup, and butter in large metal bowl to combine. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until parfait base thickens and thermometer inserted into base registers 160°F, about 8 minutes.

Remove bowl from over water. Using electric mixer, beat parfait base until billowy and completely cool, about 8 minutes. Divide between 2 medium bowls (about 1 cup parfait base in each bowl). Beat remaining 2 1/4 cups cream in large bowl until medium peaks form. Fold cool peach puree and schnapps into 1 parfait base, then fold in half of whipped cream. Spread peach parfait in prepared pan. Sprinkle remaining macaroon mixture over. Place in freezer. 

Fold 1 cup of raspberry puree (reserve remaining puree for another use) into parfait base in second bowl. Fold in remaining whipped cream. Spread parfait over macaroon mixture in pan. Cover; freeze at least 8 hours and up to 2 days. 

To serve: use  heated knife, cut around parfait cake to loosen; remove pan sides and slice.

Grilled Chicken and Ratatouille

1 medium zucchini, halved lengthwise
1 medium eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips

1 medium tomatoes, halved crosswise 
1 tablespoons olive oil
2 tablespoons Italian dressing  
Salt and pepper
 3 skinless boneless chicken thighs
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar

Preheat grill to medium high heat. Lay coals evenly across grill.  


Pat dry chicken thighs.  Sprinkle with salt and pepper and cover with 1 tbsp Italian dressing.


Drizzle zucchini, eggplant, tomato and bell pepper with olive oil and 1 tbsp of Italian dressing.  Sprinkle with salt and pepper. 


Grill chicken until cooked through (about 5 minutes per side).  Let stand 5 minutes

Meanwhile, grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board.  

Coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille and crusty bread. 

Orange-Banana Nut Muffins

4 tbsp. cold unsalted butter
2 cups all-purpose flour 
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda 
1 tsp salt 
Juice from 1 lemon + orange juice 
    to equal 3/4 cup juice total
zest from 1 orange and 1 lemon 
1 egg
3 overripe bananas mashed 
1/2 cup chopped pecans 

Heat oven to 400 degrees.  Line muffin tin with muffin cups. 

Stir together the dry ingredients.  Cut the butter into bits, then use your fingers to rub the butter into the dry ingredients until there are no pieces bigger than a small pea.  

Whisk the juice, zest and egg together.  Pour in to the dry ingredients, mixing just enough to moisten.  Fold in the fruit and nuts, then spoon the batter into the muffin tin.  Bake for 20 minutes.  Cook on baking sheet for 15 minutes before removing.  

Grilled Pork Tenderloin with Jalapeno-Corn Couscous

This is my take on the April 2011 Food Network Magazine Spice-Rubbed pork tenderloin with quinoa. 

1 small pork tenderloin (1 1/2 pds) cut in thirds
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp red pepper flakes
1 tsp salt
2 tsp fresh cracker pepper
olive oil
1 cup couscous
2 tbsp salted butter
1 1/2 cups frozen corn, thawed
1 jalapeno cored and sliced into rings
Jarred salsa verde

Rub pork pieces with olive oil.  Mix spices together and coat on pork.  Grill on indirect heat for about 20 minutes or until pork is at 140 degrees. 

Meanwhile bring 1 1/4 cups water to a boil in saucepan.  Add a tbsp of salt and a tbsp of olive oil to the water add 1 couscous and stir.  Simmer with the lid on for about 10 minutes. 

Heat butter on medium heat in pan.  Add corn and jalapenos.  Salt if neccesary.  Add cooked couscous into pan with corn.  Stir and cook on medium for about 5 minutes. 

When pork is done, let rest for 5 minutes and then slice and drizzle with olive oil and salsa verde.  Serve with couscous.