Rich Chocolate Cake

Like a Disney song or a biopic's leading man, a rich chocolate cake always takes home the statue!

Servings: Serves 12

Ingredients:

1 1/2 ounces blanched whole almonds , toasted
2 sticks (8 ounces) unsalted butter , at room temperature
1 1/4 cups sugar
6 large eggs , separated
1 teaspoon vanilla extract
12 ounces bittersweet chocolate , melted and cooled
1/4 cup all-purpose flour
1/4 cup cocoa powder
Chocolate Ganache Glaze
Directions:

Spray 12 six-ounce ramekins with cooking spray and dust with flour. Preheat oven to 325°.

Pulse nuts in food processor until they resemble a fine meal.

In a large mixing bowl, cream butter and 1 cup of the sugar. Add yolks one at a time, blending thoroughly after each addition. Add vanilla extract and nuts; combine. Gradually add melted chocolate and combine thoroughly.

Using a mixer, a whisk attachment and a clean bowl, beat egg whites and salt. Start on low speed, raising it as eggs start to foam. Slowly add 1/4 cup sugar; beat until soft peaks form.

Stir about a quarter of the egg whites into the chocolate mixture. Add remaining egg whites and sift flour and cocoa over the top. Using a spatula, gently fold batter until just combined and no streaks remain.

Spoon batter into ramekins and place on a baking sheet. Bake 25 to 30 minutes or until cakes rise and crack and feel just firm to the touch. Cool cakes on wire rack.

Invert cakes onto rack. Pour glaze over them, spreading to cover.

From Oprah.Com

Smoked Salmon and Dill Pizza

Created by Susan Spungen

Pizzas are topped with smoked salmon and dill for a delicious appetizer.

Servings: Makes two 16" x 5" pizzas

Ingredients:

•1 store-bought pizza dough
•2 tablespoons extra-virgin olive oil
•1 medium red onion , thinly sliced
•8 ounces creme fraiche or sour cream
•1/4 cup fresh dill , chopped, plus sprigs for garnish
•8 ounces smoked salmon , thinly sliced
•1/2 cup wasabi caviar , optional
•Freshly ground black pepper to taste

Directions:

Place a pizza stone, if using, in center of oven. Preheat oven to 450°.

Divide dough and form two pizzas. Brush each with 1 tablespoon olive oil and top with onion. Slide one pizza onto the hot stone. Bake until crust is golden, 8 to 10 minutes; repeat with second pizza. If using a heavy baking sheet, increase cooking time to 10 to 12 minutes.

In a small bowl, combine crème fraîche and chopped dill. Spread mixture over pizzas. Arrange salmon, caviar (if using) and dill sprigs over tops; season with pepper. Cut into wedges.

From Oprah.Com

Steamed Pacific Rim Dumplings with Minced Chicken

Created by Art Smith

Steaming makes Art Smith's tangy chicken dumplings more burstingly scrumptious.

Servings: Makes 40 dumplings

Ingredients:

Dipping sauce:
•3/4 cup reduced-sodium soy sauce
•1/4 cup rice wine vinegar
•1 tablespoon firmly packed brown sugar
•1 tablespoon minced fresh cilantro
•2 to 3 teaspoons Asian garlic chili paste
•1 clove garlic , minced

Minced chicken filling:
•2 tablespoons chicken broth
•1 tablespoon reduced-sodium soy sauce
•1 tablespoon cornstarch , plus extra for dusting
•1 tablespoon sesame oil
•3 tablespoons minced scallions
•1 tablespoon minced garlic
•1/2 tablespoon minced ginger
•2 cups minced cooked chicken (light and dark meat)
•1/2 teaspoon salt
•1/8 teaspoon freshly ground pepper
•40 wonton skins

Directions:

To make dipping sauce: In a medium bowl, blend all ingredients.

To make filling: In a small bowl, combine chicken broth, soy sauce, and cornstarch until smooth; set aside.

In a large skillet, heat sesame oil over medium heat. Add scallions, garlic, and ginger; cook, stirring, about 1 minute. Stir in cornstarch mixture; cook, stirring constantly, about 1 minute (mixture will be thick). Stir in chicken, salt and pepper until well combined; let cool.

Lightly dust a baking sheet with cornstarch. Place 1 teaspoon filling in the center of each wonton skin. Brush edges of skin with water; bring each set of opposite corners up over the filling so that they create a tepee shape; pinch the edges together to seal. Place dumpling on baking sheet; repeat with remaining wonton skins and filling.

Fill a large pot with 1 inch of water and bring to a simmer. Spray a steaming basket insert with nonstick cooking spray. Place eight to 10 dumplings in basket (they should not be touching). Set basket in pot and cover tightly; steam until dough is cooked, six to seven minutes. Repeat, steaming the remaining dumplings. Serve immediately with dipping sauce.

From Oprah.Com

Tuna Tartare on Potato Chips

Created by Susan Spungen

A simple potato chip dressed in ruby red tuna tartare.

Servings: Serves 10


Ingredients:

•1/2 pound sushi-grade tuna , cut into 1/4" dice
•1 tablespoon snipped chives , plus more for garnish
•1 tablespoon toasted sesame oil
•2 teaspoons soy sauce
•Pinch of salt
•1/2 teaspoon grated lemon zest , plus more for garnish
•2 large bags premium-quality potato chips

Directions:

In a nonreactive bowl, combine tuna, 1 tablespoon chives, sesame oil, soy sauce, salt and 1/2 teaspoon zest. Cover and marinate 1 hour in refrigerator.

To serve, spoon 1 teaspoon tuna mixture onto each chip. Garnish with remaining chives and zest.

From Oprah.Com

Beef Satay with Spicy Peanut Sauce

Created by Susan Spungen

Beef Satay tastes great with Spicy Peanut Sauce .

Servings: Makes approximately 4 dozen skewers

Ingredients:

•1/2 medium onion , chopped
•3 cloves garlic
•1 tablespoon fresh ginger , minced
•1 tablespoon fresh lemongrass , chopped
•1 tablespoon granulated sugar
•2 teaspoons sambal oelek (red chili paste), available at Asian markets
•1 teaspoon ground coriander
•1/2 cup reduced-sodium soy sauce
•2 tablespoons sesame oil
•1 tablespoon fresh lemon juice
•1 1/2 pounds beef sirloin , trimmed and cut into 3" x 1/2" strips
•Bamboo skewers (soaked in water at least 20 minutes before skewering)
•Spicy Peanut Sauce

Directions:

Put onion, garlic, ginger, lemongrass, sugar, sambal oelek, coriander, soy sauce, sesame oil and lemon juice in a blender. Pulse until smooth; set aside.

Skewer beef strips with bamboo skewers and place in a nonreactive container. Pour marinade over beef and refrigerate 1 to 2 hours.

To cook, heat a grill or grill pan (spritz the latter with cooking spray). Lay skewered beef on the hot grill. Cook for 1 minute on each side, basting with marinade.

Serve immediately, with Spicy Peanut Sauce on the side.

From Oprah.Com

Chinese Chicken Salad in Lettuce Cups

Created by Susan Spungen

A twist on the ordinary salad!

Servings: Serves 10

Ingredients:

•1/4 cup rice wine vinegar
•3 tablespoons peanut oil
•2 tablespoons toasted sesame oil
•1 1/2 tablespoons honey
•2 teaspoons dry mustard
•1 teaspoon soy sauce
•1/2 teaspoon salt
•1 whole boneless skinless chicken breast
•5 to 7 large leaves of Napa cabbage , shredded
•1 red bell pepper , sliced into 1" strips
•4 scallions , thinly sliced
•1 tablespoon chopped cilantro
•3 heads Boston lettuce , leaves separated
•1 tablespoon black sesame seeds

Directions:

In a blender, emulsify vinegar, both oils, honey, mustard, soy sauce and salt.

Place chicken in a pot of cold water and bring to a boil. Turn down heat and simmer 5 minutes. Remove from heat, cover and let stand 10 minutes. Remove chicken from pot and cool.

Shred the chicken and place it in a bowl with cabbage, bell pepper, scallions and cilantro. Toss with emulsified dressing. Cover and marinate in refrigerator for at least 30 minutes.

To serve, spoon 2 tablespoons of chicken salad into each lettuce leaf. Sprinkle with sesame seeds.

From Oprah.Com

Roasted Potatoes with Caviar

Created by Susan Spungen

Topped with caviar, these potatoes grab the spotlight.

Servings: Serves 10

Ingredients:

•30 bite-size potatoes
•1/4 teaspoon salt
•1 tablespoon extra-virgin olive oil
•3 ounces creme fraiche
•1 1/2 ounces caviar

Directions:

Preheat oven to 450°. In a bowl, toss potatoes, salt and olive oil.

Trim a small slice from each potato. Stand the potatoes on a baking sheet and roast in oven until just tender, 15 to 20 minutes. Let cool.

Using a paring knife or a small spoon, hollow out the top third of each potato. Fill each with 1/2 teaspoon crème fraîche and top with 1/4 teaspoon caviar.

From Oprah.Com

Heavenly Fresh Mint Ice Cream

By Peggy Knickerbocker

This easy ice cream is even more delicious topped with berries or sliced peaches. It's not bad with a good chocolate sauce, either!

Servings: Makes about 1 quart

Ingredients:

2 cups (1 pint) heavy cream
1 cup whole milk
12 sprigs large fresh mint , coarsely torn
7 large egg yolks
3/4 cup sugar

Directions:

In a medium heavy saucepan, bring cream and milk to a boil. Remove from heat. Add mint sprigs, cover pot, and allow to steep 30 minutes. Pour mixture through a fine mesh sieve into a medium bowl; discard solids.

In a small bowl, whisk together egg yolks and sugar until thick and pale. Add a few tablespoons of warm milk mixture to egg mixture, whisking vigorously. Once combined, add egg mixture back into milk mixture, whisking continuously.

Return to saucepan; cook over medium-low heat, stirring constantly with a large heat-proof rubber spatula until custard thickens enough to coat the back of a spoon (a mark should remain when you run your finger down spoon). Alternatively, cook until an instant thermometer reads 175° to 180°. Do not allow mixture to boil.

Strain custard through a fine mesh sieve into a glass bowl; discard solids. Cover and refrigerate at least 1 hour, or up to 1 day. (To quicken chilling time, place glass bowl in a larger bowl filled with ice water until custard thickens slightly and is completely cool to touch.)

Freeze custard according to ice cream maker instructions. Transfer to airtight container and freeze up to 2 days, removing ice cream from freezer about 10 minutes before serving to soften. Or serve immediately after making.

From Oprah.Com

Tea Poached Tilapia

Servings: Serves 4

Ingredients:

2 cups boiling water
2 Lipton Orange & Spice Flavored Black Tea bags
1 green onion , coarsely chopped
2-4 thin slices fresh ginger (about 2 inches each)
1 1/4 pounds fillets of tilapia or cod or flounder

Directions:

In 2-cup glass measuring cup, pour water over Lipton Orange & Spice Flavored Black Tea bags and brew 5 minutes. Remove tea bags; set aside.

In 12-inch skillet, bring tea, green onion and ginger to a boil over high heat. Add fillets. Reduce heat to low and simmer covered 6 minutes or until fish flakes with a fork. Remove fillets to serving platter and sprinkle, if desired, with chopped green onion.

Note: Round out with a cup of brown rice or soba noodles. Add a salad with around 100 calories of dressing or vegetables sautéed in a tablespoon of oil.

From Oprah.Com (By Bob Greene)

Mulled Apple Cider

Every fall this is my most requested beverage for those cold windy days and nights in the Midwest. To make it really special, look for organic natural apple cider at your local health food store and create your own tussy-mussy of spices.

Servings: Serves 4

Ingredients:

•1 large navel orange
•1 lemon
•3 sticks (3 inches) cinnamon
•1 tablespoon allspice berries
•1 teaspoon whole cloves
•2 tablespoons chopped crystallized ginger
•1 quart pure apple cider
•1/4 cup packed light brown sugar
•Orange slices, for garnish

Directions:

Using a vegetable peeler, remove the zest from the orange and lemon, then squeeze the juice and reserve. Wrap the lemon and orange zest, cinnamon, allspice, cloves and ginger in a piece of rinsed cheesecloth and tie into a packet.

Combine the apple cider, orange and lemon juice, brown sugar and spice packet in a medium nonreactive saucepan. Bring to a simmer over medium heat. Reduce the heat to low and simmer for 5 minutes.

Ladle into cups and garnish with the orange slices. Serve hot.

From Oprah.Com