This cake was made at the Pace Salsa Chef’s Challenge at the 2012 Fiery Foods and BBQ Show. Recipe courtesy of chef Kaitlin Armstrong.
Dark Chocolate Cheesecake with Red Chile Ganache
Mary Jane’s recipe is based on one by the Barefoot Contessa (Ina Garten), but the shoeless TV cook wouldn’t dare to use red chile powder! You will need a springform pan for this cake since it would be difficult to get it out of a regular cake pan in one piece. If desired, you can use semisweet chocolate instead of bittersweet in the filling, and the cake will be slightly sweeter.
Sambsay Shirin (Fruit and Nut Dessert)
Desserts are not served too often at home, and are made with locally grown fruits, often sun-dried. They are usually served for guests and at special dinners, and are not part of the everyday menu.
Ingredients
Afghan Pastry Dough:
2 cups white flour
1 teaspoon baking powder
1/4 cup shortening
2 small eggs, lightly beaten
The Filling:
3/4 cup chopped dates
3/4 cup ground pistachio nuts
2 Tablespoons hot water
Pastry dough (see recipe)
1/2 cup vegetable oil
Powdered sugar
Instructions
Sift the flour and baking powder into a mixing bowl. Cut the shortening into the dry ingredients.
Place the eggs in a measuring cup and add enough water to make 1/2 cup of liquid. Mix the egg mixture into the dry ingredients to form stiff dough. Divide the dough into 3 equal balls and allow to rest for 15 minutes.
Roll out the dough on a floured board into a very thin layer about 15 inches in diameter. Dust lightly with the flour and fold the dough back over itself several times, rolling with the pin each time.
The dough is then rolled out, cut into desired form, and filled.
To make the filling:
In a bowl combine the dates, nuts, and warm water.
Roll out the dough 1/8-inch thick. Cut into 12 equal squares. Put about a tablespoon or so of the mixture into each square of pastry. Fold the pastry to form a triangle.
Deep fry in oil until lightly browned. Remove and drain on a paper towel. Sprinkle with powdered sugar and serve either warm or cold.
Cream Cheese, Chocolate and Jam Turnovers
Here’s a simple, elegant dessert you’d never, ever think of cooking on a BBQ grill. Everyone loves turnovers, and these are so simple you can do them with your eyes closed. For variation use apricot and golden raspberry jam, thinly sliced kiwi and blueberries, thinly sliced peaches and crushed blackberries—let your imagination go wild. And, if you are daring, add a tablespoon of cognac, rum or fruit liqueur to the mix before placing into the filo dough.
By the way, filo dough can takes hours to make, so just pop into your local grocery store and buy a box of pre-made dough, thaw it slowly following the directions, then craft up a delicious dessert of browned and crisp turnovers with yummy fruit hidden inside. One caution: when these come out of the oven wait at least ten minutes before eating, as the fruit inside can scald and seriously burn you if you dig right in.
Ingredients
2 sheets frozen puff pastry, thawed
3/4 cup cream cheese
1/2 cup apricot jam
1/4 cup orange marmalade
1 small bar of milk or semi-sweet chocolate
1/4 cup milk
1 egg
1 teaspoon milk
1 1/2 tablespoons confectioner’s sugar, for sprinkling
Instructions
Pre-heat a BBQ to 425 degrees F., mounding the charcoal on one side only (or, if using propane, turn on the burners on one side of the BBQ only).
On a lightly floured surface, roll out each sheet of pastry into a 12-inch square and cut each square into 4 (6-inch) squares. In a small bowl mix the apricot jam and marmalade together. You can also use fresh fruit and berries here, if sliced or chopped into small pieces.
Put one very full tablespoon of cream cheese in the center of each pastry square, add another very full tablespoon of the fruit jam mixture, then add one 2” x 2”-inch square of chocolate. Lightly brush all four of the edges of each pastry square with water.
Fold the pastry squares in half diagonally to form triangles, pressing the edges together firmly with the tines of a fork that you have dipped in milk. Seal the edges well.
Mix 1 egg with 1 tablespoon milk and brush the top of each turnover with the egg wash.
Sprinkle a tablespoon of water on a baking sheet, and arrange the turnovers on the sheet. With a sharp knife cut several slits in the top of each turnover (for steam vents). Sprinkle the turnovers with the confectioner’s sugar and bake them on the unheated side of your BBQ for 12 to 15 minutes, or until they are puffed and golden.
Remove the baking sheet from the BBQ and sprinkle the turnovers with more confectioner’s sugar and serve them warm, with ice cream if you wish. Wait 10 minutes before eating, as the fruit filling can be dangerously hot.
Smoked Apples Over Ice Cream
While you’ve got the smoker going, why not throw on dessert after the main course? Apples smoke in 45-90 minutes. They should be ready just about the time dinner has settled and guests are ready for the final round.
Ingredients
6 large tart apples, peeled, cored, and sliced
¼ cup sugar
3 tablespoons melted butter
1 teaspoon cinnamon
6 cups vanilla ice cream
6 wooden skewers
Instructions
Soak the skewers in water for 30 minutes. Place the apple slices on the skewers and smoke for 45-60 minutes. I cold smoke them but you could hot smoke them for 30-45 minutes instead if you want the apples to be cooked.
Remove, then mix with the remaining ingredients (except for the ice cream). Spoon the apple mixture over the vanilla ice cream scoops.