Featured Cookbook

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1. Baked Potato and Leek Soup with Cheddar and Bacon

2. Seared Chicken Breast with Quick Pan Sauces

3. Fragrant Beef Short Ribs with Ginger, Star Anise and Leeks

4. Smashed Red-Skinned Potatoes with Boursin and Scallions

5. Cranberry Streusel Cake

6. Ginger-Mascarpone Icebox Cake

Book Description

Cooking New American, the first cookbook to be launched by the editors of Fine Cooking magazine. Cooking New American is both simple and sophisticated. Its 200 recipes rely on the fresh herbs and rich flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at supermarkets. It caters to a cultivated palette, but every dish is easy to prepare. Not just another pretty cookbook, Cooking New American is a bible for both foolproof party fare and fast and flavorful home dinners. There's really no excuse to eat mundane food ever again.

... (more)

Cooking New American: How to Cook the Food You Love to Eat

Authors: Fine Cooking Magazine, Martha Holmberg (Editor)

Date: October 2004

ISBN: 1561587281

Publisher: Taunton Press

Hardcover

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Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach.

Cooking Ahead
This cake has to be made ahead as it needs a good chill to firm it up.

Servings: 12

• 12 ounces gingersnap crumbs, about 2 1/4 cups (about 40 cookies)

• 5 Tablespoons unsalted butter, melted

• 8 ounces cream cheese, at room temperature

• 1/2 cup plain low-fat yogurt

• 2/3 cup sugar; more for the pan

• 1/2 teaspoon vanilla extract

• 1/2 cup minced candied (crystallized) ginger

• 1 pound mascarpone

• 1/3 cup heavy cream

1. Spray a 9-inch springform pan with cooking spray or grease it lightly. Dust with a little sugar and knock out any excess. Rub the gingersnap crumbs and butter together with your fingertips to combine. Sprinkle half over the bottom of the pan and pat down evenly; reserve the rest.

2. With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth. Add the mascarpone and cream and whip until the mixture is thorough combined and just holds peaks. Carefully spoon half of the mascarpone cream over the crust, spreading it evenly to the edges of the pan.

3. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight.

More From This Book:

1. Baked Potato and Leek Soup with Cheddar and Bacon

2. Seared Chicken Breast with Quick Pan Sauces

3. Fragrant Beef Short Ribs with Ginger, Star Anise and Leeks

4. Smashed Red-Skinned Potatoes with Boursin and Scallions

5. Cranberry Streusel Cake

6. Ginger-Mascarpone Icebox Cake

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