Dinner

It's about time for another Stuff Jen Likes post, but with Grad Nite and the spring musical and prom, I'm short on time. So, to satisfy you, gentle reader, in the meantime, here are some recipes I made recently for dinner with a visiting friend:

Macadamia-Crusted Tilapia with Mango Cream Sauce
(adapted from allrecipes.com)

4 tilapia fillets
1/2 c. macadamia nuts
1/4 c. breadcrumbs
1 t. olive oil
1/2 t. black pepper
pinch red pepper
pinch garlic powder
pinch ginger

1 c. mango pulp (I use frozen stuff in hispanic-food section of Publix)
1/3 - 1/2 c. heavy cream
dash lemon juice

Season tilapia fillets with salt and pepper. In a food processor, combine mac nuts, breadcrumbs, olive oil, and spices; pulse until chopped and combined (you don't want to make macnut butter - though that is particularly tasty stuff without all the pepper and garlic).

In a small saucepan, bring the mango pulp to a simmer and reduce until slightly thickened, about 20 minutes. Stir in the cream and the lemon juice and heat through.

Place fish on a parchment-lined baking sheet, and pat nut mixture on top. Bake at 400degF for 20 minutes, or until nut crust is golden and fish flakes easily with a fork.

Jasmine Rice

Sugar Snap Peas

Dessert
(A high-concept thing - sort of an ice cream cone, cheesecake, and creme brulee all smashed together and deconstructed and rearranged in a very tasty manner)

Sour Cream Ice Cream
(trust me on this. from epicurious.com)

1 1/4 cups sour cream
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
6 large egg yolks
2 cups whipping cream
1 cup whole milk

Whisk sour cream, powdered sugar, lemon juice and vanilla in small bowl to blend. Cover; refrigerate until ready to use.

Whisk 1 1/4 cups sugar and yolks in medium bowl to blend. Bring cream and milk to simmer in large saucepan. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Pour into large bowl. Refrigerate until cool, whisking occasionally, about 45 minutes. Mix in sour cream mixture.

Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl; cover and freeze.


Caramelized Strawberries
In a stainless saute pan, heat 1 c. white sugar over medium heat until sugar melts and turns lightly golden (careful - you don't want it too brown). Dip cleaned strawberries into the caramel and set aside on parchment paper to cool.

Note: The hot caramel cooks the outside of the berry slightly, and humidity softens the crunchity caramel coating, so these must be made immediately (within an hour or so) of serving. Do not refrigerate.



Plating: put thin waffle cookie (e.g. Jules deStrooper) on plate, topped with an oval spoonful of ice cream. Place caramelized berries to the side.