Fruit And Tofu Shooters Recipes

CHOCOLATE CHERRY BOMBE

Steps:

• Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer.
• In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 minutes to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
• Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form. Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Gently fold in the pistachios. Take the plastic-lined bowl out of the freezer and spoon the cherry mousse into it, filling it all the way to the top, and spreading evenly around the rim. Freeze again for at least 8 hours, so the mousse sets up firm.
• Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame. Stir to melt the chocolate completely and smooth it out into the cream. Cool until warm to the touch, the chocolate should still be pourable.
• Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan. Stick the chocolate cherry bombe back in the freezer to chill. Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter. Cut into wedges; serve with the reserved cherry sauce.

FRUIT AND TOFU SHOOTERS

Steps:

• Combine all ingredients together in a blender and puree until smooth. Serve immediately.

STRIPED JIGGLY FRUIT SHOOTERS

Steps:

• Sprinkle 1 tablespoon of the gelatin over the strawberry-banana juice and set aside for 5 minutes. Warm in the microwave for 30 seconds or on the stove to dissolve the gelatin and strain the mixture into a small pitcher. Divide among your serving glasses and chill until set, about 30 minutes. Repeat the process with the purple grape juice, pouring it on top of the strawberry-banana jelly, and chill to set. Repeat the process with the orange juice, chill to set, and serve cold.

HOT HONEY TOFU FOR TWO

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let sit for 10 minutes to release as much moisture as possible. Unwrap the tofu and slice horizontally, like a bagel, so you have 2 even pieces.
• Meanwhile, stir together the breadcrumbs, cornstarch, garlic powder, paprika, 1/2 teaspoon of the cayenne pepper, 1 tablespoon salt and a generous amount of black pepper in a pie dish or shallow bowl. Set aside.
• Whisk together the shallots, garlic, vinegar, 1 teaspoon of the honey, 1 teaspoon of the hot sauce, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Add 2 tablespoons of the olive oil and whisk until emulsified. Add the arugula and endive and toss to evenly coat. Set aside.
• Stir together the remaining 2 tablespoons honey, the remaining 1/2 teaspoon hot sauce, the remaining 1/4 teaspoon cayenne, a pinch of salt and a few grinds of black pepper in a small bowl. Set aside.
• Press the tofu into the breadcrumb mixture and coat all sides. Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 3 to 4 minutes.
• Flip the tofu with a metal spatula and cook, undisturbed, until deep golden brown, 4 to 5 minutes more. Transfer to serving plates, drizzle with the hot honey, season with salt and serve with the salad.

ROASTED SUMMER RATATOUILLE

Steps:

• Put an oven rack at the top of the oven and preheat the oven to 450 degrees F. Toss the patty pan squash, eggplant, 4 sprigs of thyme, 3 sprigs of marjoram, the fennel, onion, haricot vert and crookneck squash with the olive oil until coated. Season with salt and pepper. Spread the vegetables on a baking sheet and roast until tender and browned, about 15 minutes. Discard the sprigs of thyme and marjoram.
• Transfer the roasted vegetables to a large mixing bowl. Add the thyme and marjoram leaves, the parsley and the Garlic-Chili-Tomato Butter and mix well. Taste, and season with lemon juice, salt and pepper. Serve warm or at room temperature.
• Place a large skillet over medium heat. Add the bacon and cook until it is crisp and the fat is rendered.
• Once the bacon has rendered all the fat, add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. (If the pan seems dry while you are cooking the onion, add some of the olive oil.) Add the garlic and cook, stirring for 2 minutes. Add the tomato paste and the crushed red pepper flakes stir to toast for just 15 seconds. Stir in the diced tomatoes, and cook, stirring occasionally, until the excess liquid has almost completely cooked away.
• Put the mixture in a blender and puree until smooth. Transfer the mixture to a bowl and cool to room temperature. Use a wooden spoon to work the butter into the tomato mixture until combined. If you are not using the butter right away, cover it and chill it until you do. Makes 3/4 cup.

TOFU FRUIT JULIUS

Steps:

• Layer tofu, strawberries, and soy milk in a blender; blend. Add ice cubes, 1 cup at a time, while blender is running; blend until smooth.