Crackpot Gourmet Kiss of Kerala recipes
Strawberry cake bars
Ingredients
1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup Kiss of Kerala jam
1/4 cup chopped pecans
Preheat oven to 350 degrees F.
Line 8-inch square glass baking dish with enough foil to leave an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread Kiss of Kerala jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes.
Strawberry crostata
Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon grated lemon peel
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
1/4 teaspoon salt
3 tablespoons ice water
Flour for dusting, as needed
3/4 cup Kiss of Kerala jam
1 tablespoon fresh lemon juice
1 tablespoon sliced almonds, toasted
Powdered sugar, for dusting, optional
Mix flour, sugar, and lemon peel, in a food processor. Add butter. Pulse until mixture resembles a coarse meal. Add salt. Pulse in ice water, 1 tablespoon at a time, until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.
Position rack in center of oven and preheat oven to 400 degrees F. Roll out dough on a floured surface to an 11-inch round. Transfer dough onto a heavy baking sheet that has been lined with a Silpat or parchment paper. Stir lemon juice into Kiss of Kerala jam and spread jam on top of dough, leaving a 2-inch border. Fold dough border over filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in dough.
Bake crostata until crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with almonds and dust with powdered sugar, if you wish. Slide a metal spatula under crust to free crostata from baking sheet and serve.
Strawberry trifle with rum sauce
Ingredients
3 tablespoons butter
3/4 cup confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup Kiss of Kerala jam
1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes
3 containers (4 ounces each) refrigerated prepared vanilla pudding
Fresh strawberries, for garnish
Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat Kiss of Kerala jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with strawberries and serve.
Salad with strawberry vinaigrette
Ingredients
2 teaspoons Kiss of Kerala jam
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper, to taste
1 pint strawberries, sliced
4 to 5 cups chopped romaine or mixed greens of any kind
Place Kiss of Kerala jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season dressing with salt and pepper. Add strawberries and greens to bowl and toss to coat evenly in dressing.
Strawberry Sour Cream Coffee Cake
Ingredients
2 cups all-purpose flour, plus additional for pan
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature, plus additional for pan
1-1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon Kiss of Kerala jam
2 tablespoons gold rum, optional
1 tablespoon confectioners' sugar
Preheat oven to 350°F. Butter and flour a 10-inch Bundt pan.
Sift together flour, baking powder, and salt in a medium bowl. Set aside.
Using an electric mixer on high, beat butter in a large mixing bowl until soft and creamy. Add sugar and beat until fluffy. Beat in eggs, one at a time, making sure first egg is well incorporated before adding second. Add sour cream and vanilla and beat until mixture is smooth. Turn mixer to low, add flour mixture, and beat just until incorporated.
Transfer 1/2 cup of batter to a small mixing bowl and set aside. Pour remaining batter into prepared pan and smooth top. Make a 1-inch trough in center of batter all the way around pan. Add 3/4 cup of Kiss of Kerala jam into reserved batter and beat with electric mixer until thoroughly combined. Spoon Kiss of Kerala batter evenly into trough.
Bake for 1 hour, or until cake begins to pull away from edges of pan and a skewer inserted in center of cake comes out clean. Cool cake in pan for 15 minutes, then invert cake onto a wire rack. Cool cake completely on rack.
Melt remaining 1 tablespoon Kiss of Kerala jam in a small pan over low heat. (Alternatively, melt jam in a small bowl in microwave on medium for 15 seconds.) Stir rum (if using) into melted jam. Sift confectioners sugar over cake and drizzle with melted jam. Serve immediately, or store cake in an airtight container at room temperature for up to 3 days. Cake can also be frozen for up to 1 month. Defrost at room temperature before serving.
Yield: Makes one 10-inch Bundt cake