Mid-week is about the time that I am ready for quick meals and in the summer, meals that require less time in front of a hot oven are definite winners. So when I asked to share these two recipes with you that were developed by Chef Kim of Daymon Worldwide, I first looked for how much time I would be spending at the stove. Ends up, none as one is no bake and one involves a grill which means more time outside.
3 tbsp sugar
13 – 15 graham crackers
½ c butter, melted
10 oz cream cheese, room temperature
6 oz crème fraîche
2/3 c sifted confectioners’ sugar
1 c heavy cream
1 c fresh mixed berries
Line the cups of a muffin tin with plastic wrap and set aside. Combine sugar and crackers in a food processor and pulse until very finely chopped then add melted butter. Press into prepared muffin tins and put in freezer while preparing the filling.
Beat cream cheese, crème fraîche and confectioners’ sugar in the bowl of an electric mixer with paddle attachment. In a separate bowl beat heavy cream until still peaks form and fold into cream cheese mixture. Spoon a little into each crust and freeze until firm, about 30 minutes.
When ready to serve, gently pull out cheesecakes from tin by pulling on the plastic wrap and carefully remove the plastic wrap from the crust. Top each cup with mixed berries of your choice and drizzle with confectioners’ sugar. Garnish with fresh mint leaves. You can toss the mixed berries with a little sugar to sweeten if needed.
Chicken Satay w/Peanut Sauce
1 c plain yogurt
1 tsp fresh grated ginger
1 tsp minced garlic
1 tbsp curry powder
1 ½ lbs boneless, skinless chicken breast, cut into strips
20 wooden skewers, soaked in water for 30 min
Vegetable oil, for grilling
1 tbsp grated ginger
Combine yogurt, ginger, garlic and curry powder in shallow bowl. Add chicken strips to yogurt marinade and toss until well coated. Cover and let chicken marinate in the refrigerator for up to 2 hrs.