Mango Kuchen

So I had some mangoes at home that needed to be used for something. This recipe has been in the binder for YEARS. I’m not sure how old it is, but based on the background paper it was copied on to, I’ve had this recipe since the timeframe of 1994-98.  I’m guessing it’s from the Washington Post, but I’m not sure.

I’m slightly annoyed I’ve held onto a mediocre recipe for so long!  It really was just ok. The custard seemed very eggy and sweet and blocked the mango flavor from really shining. I should have stuck with my gut and made mango margaritas instead!  Lesson learned...

Mango or Peach Custard Tart (Kuchen)

6 to 8 servings

Ingredients:

1 cup unbleached all-purpose flour

1 tablespoon sugar

Pinch of salt

1 stick unsalted butter, softened

1 tablespoon cider vinegar

4 large eggs

1 cup light cream

1 cup sugar

1 heaping cup peeled, pitted and cubed mangoes or peaches, or other fresh fruit*

Position a rack in the center of the oven and preheat the oven to 400 degrees.

Combine the flour, sugar and salt in a mixing bowl. Work in the butter, then press the dough until the mixture resembles cookie dough (you can do this with a pastry blender or simply with your fingers). Work in the vinegar, then press the dough evenly over the bottom and up the sides of an 8-inch square casserole or 9-inch round pie plate. Bake in the center of the oven until the crust is beginning to color, about 10 minutes. Remove it from the oven and reduce the temperature to 375 degrees.

Add water to the bottom of a double boiler. Bring the water to a simmer over medium heat. Break the eggs into a mixing bowl and beat until they are smooth. Whisk in the cream until smooth and then stir in the sugar and a tiny pinch of salt. (I also added a dash of nutmeg) Transfer the custard mixture to the top half of the double boiler and place it over the simmering water. Cook, stirring constantly, until the custard is thick enough to coat the back of the spoon. Remove it from the heat.

Spread the fruit over the crust and pour the custard over the fruit. Bake in the center of the preheated oven until the custard is set and the crust lightly browned, 40 to 50 minutes.

Serve warm or at room temperature.

Not worth the calories

*NOTE: aside from mangoes and peaches, raspberries are my favorite to use for this recipe, but you can also use fresh blackberries, blueberries or sliced strawberries.

Broccoli even Non-Broccoli Lovers will Dig!

I love broccoli.  Cooked broccoli. For whatever reason, I can’t stand the stuff raw. Normally I’m quite boring and just steam it and sprinkle some S&P on it and voila, easy side dish.  That gets old. So here is a recipe from one of my all time favorite people and writers – Kim O’Donnel. She used to write for the Washington Post for years and I still follow her now that she’s in Seattle. For those of you vegetarian-types and meat eaters like me who try to eat veg once or twice a week, she has a great cookbook: “The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour”. 

Roasted Broccoli Pick-Up Sticks

From “A Mighty Appetite for the Holidays” by Kim O’Donnel

1 pound broccoli florets, separated

1 inch piece fresh ginger root, peeled and diced

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon cayenne or paprika (I use cayenne. Smoked paprika would also be terrific)

1-2 tablespoons olive oil

Black pepper to taste

Method

Preheat oven to 400 degrees.

Place all ingredients in a mixing bowl. With your hands, mix to combine until broccoli is well coated. Place broccoli on a baking sheet and into the oven.

Roast until fork tender (about 12 minutes). Serve warm or at room temperature.

Makes 4 side-dish servings or 12-15 cocktail party servings.

The only Brownie recipe you'll ever need

This brownie recipe has been my go-to since it was published by the Washington Post in 2007. Why use a box mix when more delicious brownies can be made just as easily?  Just try not to figure out the nutritional information, or you’ll gain 10 lbs just thinking about it. I recently made these for a Super Bowl party and cut the brownies into a football shape and then decorated with some white icing. So cute!

Man-Catcher Brownies

The Washington Post, February 7, 2007

Course: Dessert

Summary: This recipe is a result of the author's many experiments to create the perfect brownie: thick, moist and chocolaty. These are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added.

Makes twenty-four 2 1/4 -by-2-inch brownies

Ingredients:

12 ounces (3 sticks) unsalted butter

2 cups cocoa powder, sifted (natural, not Dutch processed)

6 large eggs

2 cups sugar

2 cups packed light brown sugar

2 tablespoons vanilla extract

2 cups flour

1 teaspoon kosher salt

Directions:

Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.

Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.

In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.

Recipe Source:

From Food section editorial assistant Leigh Lambert.

Love the shiny pipe cleaner goal posts!!