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Key Lime Pie Cheesecake with Sky-High Meringue

Feet.

It occurred to me, lying in corpse pose and trying to slow the hamster wheel of my thoughts, that my yoga teacher probably touches hundreds of feet each week. Every breath in and breath out, I heard her move to the next mat and take up the next pair of feet.

Before long, the creak of the floorboards that joined with sound of my rhythmic breathing was in front of my own mat. I felt my own feet lifted, gently squeezed, swayed from side to side to loosen my tense hips, pulled into alignment, and set down again. I smiled, like I always do, and wondered if she knew this was my favorite part of her class. Probably. It’s probably everyone’s favorite part.

But is it hers? Touching all those feet, sweaty from practice, rough with callouses? I wondered, like I often do, if she had hand sanitizer waiting in her purse to apply as soon as the last person left, taking with them the last risk of offending anyone. But something about the way she sincerely thanked us for practicing with her made me think that serving us in this way was something she counted as an honor.

That’s when I started thinking about Jesus.

Jesus also knelt to nurture someone’s feet. The night before He knew He would be killed, He took a moment to wash His disciples’ feet. This has always seemed to me a very tender and sacrificial act of love. The man who was fully king of all the world was also fully servant of all the world — by choice.

Jesus later reveals His mindset to the disciples, saying, “Do you know what I have done to you? You call Me Teacher and Lord; and you are right, for so I am. If I then, the Lord and the Teacher, washed your feet, you also ought to wash one another’s feet.”

I want to be like Jesus. So far, though, I’ve always been like Peter. When Jesus knelt to wash Peter’s feet, Peter tried to demonstrate his love for Christ by refusing to let Him do so, perhaps thinking he was protecting Jesus from an act of debasement. But Jesus corrected him, saying, “If I do not wash you, you have no part with Me.”

Peter wasn’t a bad person; he was just trying to worship. I get it. In fact, I see myself in him so clearly. Just like Peter trying to serve or honor Jesus in a misguided way, sometimes I try to serve by controlling, organizing, and managing. I take charge of my acts of service so that they fulfill my own expectations instead of humbly listening to what God’s expectations are for me.

I still remember once in college when, to model service, a small group of Christians met together to wash each others’ feet. I had it all planned in my head: whose feet I wanted to wash, how I wanted to serve. Before the event even really started, I was on my knees getting ready to dip my washcloth in the water. But it turns out the organizers had an agenda for the event and by taking charge of how I wanted it to look, I was jumping the gun. Typical.

I wasn’t trying to be more holy than anyone else, and I wasn’t putting on a show — I was just trying to worship, like Peter. I just went about it the wrong way. Some people might need to step up to serve, but I sometimes need to sit back, let go, and listen. I can’t count how many times in my live I’ve been ready to take charge when God was telling me to surrender, to rest.

That humility is what washing feet — or even my post-yoga foot massage — is all about. Subordinating your impulses and desires to someone who, for that time, you’re putting ahead of yourself. Subordinating yourself so much, in fact, that you will take one of basest parts of their body, their lowly feet, in your hands.

I bet my yoga teacher touches hundreds of feet each week. I also think she probably treasures every pair.

One way I was excited to get to serve some awesome friends of mine recently is by making them this Key Lime Pie Cheesecake. My friend Steven loves key lime, so I made a creamy, plain cheesecake with a tangy, traditional key lime pie custard on top. The whole thing sits in a graham cracker crust and is topped with a huge traditional meringue. I had to prove I could do a meringue after, ahem, previous mishaps. This Key Lime Pie Cheesecake is definitely on the tangy side, so you may want to cut down on the key lime juice if you like a sweeter pie, but it struck the perfect note to me. I hope you have someone in mind to serve it to.

How have you served recently? How could you serve someone soon?

One year ago: Poppy Seed Ham & Swiss Slider Melts
Two years ago: Quick Rosemary, Fig, and Goat Cheese Tarts
Three years ago: Clementine Cake

Key Lime Pie Cheesecake with Sky-High Meringue


Recipe by: Willow Bird Baking, using Nellie & Joe’s Key Lime Pie filling recipe and this meringue.
Yield: 10 servings

Do you like cheesecakey or custardy key lime pie? No matter what your answer is, this recipe will satisfy your craving — because it combines both textures! A creamy cheesecake is topped with a tangy layer of key lime custard and then a traditional meringue. If you don’t want to make a meringue (or if you’re making this on a humid day, when meringues typically don’t fare well), feel free to top this pretty cheesecake with freshly whipped cream.

Cheesecake Ingredients:
2 1/2 cups graham cracker crumbs
7 tablespoons unsalted butter
3 (8 ounce) packages cream cheese, at room temperature
1 cup granulated sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs

Key Lime Pie Ingredients:
1 (14-ounce) can sweetened condensed milk
3 egg yolks (save the whites for the meringue)
1/2 cup of key lime juice (about 20 key limes)
1 tablespoon grated lime zest (for decorating)
lime slices (for decorating)

Meringue Ingredients:
1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
1/2 teaspoon vanilla extract
6 tablespoons white sugar

Directions:
Notes: Cheesecakes are simple and super customizable. New to cheesecake making? Watch my 6 minute Cheesecake Video Tutorial for visual assistance! This recipe can be divided up over several days — you can make the cheesecake one day, the key lime layer the next, and the meringue on the day you’re ready to serve. Try to start a few days early, because the key lime layer’s flavor is perfect after chilling for a couple of days.

Make the cheesecake: Preheat the oven to 350 degrees F. Lightly grease a springform cheesecake pan. Combine the graham cracker crumbs and melted butter in a small bowl. Toss with a fork to moisten all of the crumbs. Using a flat-sided glass, press into an even layer covering the bottom and sides of your cheesecake pan (you want it to be tall —- try to get to about 2.5 inches high — and thin). Freeze the crust until the filling is ready.

In a large bowl, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition. Pour the filling into your crust very carefully, smoothing the top out.

Bake until the center moves only very slightly when the pan is lightly shaken (about 45 minutes). Check while baking periodically and put a pie shield (or strips of foil) around the top of your pan to protect the crust edges if they’re getting too dark. Just don’t let the shield/foil touch the crust — it’s delicate and might crumble. When you pull the cheesecake out, you can use a sharp knife to score a circle around the top of the cheesecake about an inch inside the crust so that as it cools and chills/sinks, it won’t pull the crust in too much. Don’t worry if it’s pretty, because you won’t be able to see it in the finished product! Let cheesecake cool on a wire rack while you prepare key lime filling. Keep oven preheated.

To make the key lime pie filling: Blend together the milk, egg yolks, and lime juice until smooth before pouring the filling onto your cheesecake. Bake at 350 degrees F for about 15 minutes, keeping the crust shielded with foil. Let cool for about 10 minutes before chilling the cheesecake overnight — or two if you have the time; the flavor really matures and mellows with time. I left mine tented with foil instead of covered tightly with plastic wrap to avoid condensation that would affect the meringue.

Make meringue topping: Preheat oven to 350 degrees F. Stir water, 2 tablespoons sugar, and cornstarch over low heat in a saucepan for around 10 minutes, stirring constantly. Remove from the heat and set aside.

In the very clean bowl of an electric stand mixer (I honestly wouldn’t attempt a meringue with a hand mixer), combine egg whites, cream of tartar, and salt. Whisk until mixture is foamy. Add vanilla and then gradually add the 6 tablespoons of sugar while whisking on medium-high speed. When the egg whites have soft peaks, very gradually drizzle in the cornstarch mixture (while still beating). Turn the mixer to high and beat the meringue to stiff peaks. The meringue should hold clear, firm peaks when you lift it with a spoon or with the whisk.

Very gently pile it onto your cheesecake, spreading it to the sides to seal it to the crust. Take a big glob of meringue and touch it to the top of the meringue on your cheesecake and pull away to form a “spike.” Continue doing this all around the top of the cake. Brown the meringue in the preheated oven. Sprinkle the cake with lime zest. You can also use thin slices of lime to garnish the cake. Serve the day you make the meringue for best results, or store tented in the fridge for no more than 1-2 days (the meringue will fall slightly with each day, but mine held up quite well!)

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Lemon Cheesecake Morning Buns

Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

You know the saying, “Don’t dress for the job you have; dress for the job you want”? I like to adapt that statement for my own ridiculous purposes on occasion.

Lemon Cheesecake Morning Buns

The other day it was roughly 40 degrees outside, which is basically winter-in-Antarctica weather for me (some New Englander with a snowdrift the size of a Hummer outside their door is about to beat me up). Despite being pathologically repulsed by cold weather, I was too lazy to put on a coat. I ran out in a gauzy t-shirt and jeans to pick up some dinner.

When you make a wardrobe choice like this, you can’t curl up in a ball on the sidewalk, acknowledging defeat. You have to grit your teeth and pretend your choice was appropriate for some secret reason only you are aware of. I therefore ignored my goosebumps and impending hypothermia as I walked along the sidewalk to the restaurant, swinging my arms as if enjoying a gentle summer breeze. Upon noticing a guy in a t-shirt clearly doing the exact same thing, I gave him a nod. “We’re dressing for the weather we want, not the weather we have. It’s strategic!” I yelled toward him.

He responded, “Exactly. And it’s only 40 degrees. We’re not even cold, right?”

“NOPE, not one bit.”

Lemon Cheesecake Morning Buns

I also often bake for the weather I want, not the weather I have. Naomi at Bakers Royale just acknowledged she sometimes uses out-of-season produce, so I might as well make my confession, too, though I might get excommunicated from the blogosphere. I promise I do care about being green and supporting local business. But sometimes I also want raspberries. My lifestyle is admittedly imperfect.

Now that we’ve gotten that admission out of the way, I can tell you that I’m baking for spring.

Lemon Cheesecake Morning Buns

When it’s cold and rainy like it has been in Charlotte lately, my already sun-sheltered apartment windows let in an even more dreary landscape than usual. The courtyard of my apartment complex, where the grass has stubbornly refused to take root, becomes a muddy landslide. My morale slides right off into the stormdrain along with the river that forms in my parking lot.

On days like this, I need some lemon. And some bright summer berries. (And a sunlamp and some vitamin D and maybe a tropical vacation, but I digress.)

Lemon Cheesecake Morning Buns

Since I first made Savory Sweet Potato & Chorizo Cinnamon Rolls and Buttery Coconut & Almond Morning Buns, I’ve been looking for new ways to use my favorite overnight yeast dough. I could’ve just made buttery lemon-glazed rolls, but I decided stuffing some tangy lemon cheesecake in my morning buns was a better idea. This yeast dough is a cinch to whip up and is so forgiving — and its second proof takes place overnight in the fridge. The resulting rolls are soft, buttery, and tangy. They almost have the texture of a flaky bread pudding. And needless to say, they’re delicious. I served them with some raspberries and a tall glass of cold milk. Enjoy!

One year ago: Thick Chocolate Cake with a Big Red (Velvet!) Heart
Two years ago: Heart-Shaped Palmiers and a Pesto Giveaway
Three years ago: Billion Cheese (Heart-shaped) Ravioli with Red Pepper Pancetta Sauce

5 from 1 reviews
Lemon Cheesecake Morning Buns
 
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These Lemon Cheesecake Morning Buns could easily double as dessert. They are fluffy, gooey, tangy, buttery, and beyond delicious. I hope you’ll find a space for these rolls on your breakfast or brunch table. They definitely belong in the spotlight.
Author:
Serves: 24
Ingredients
Roll Ingredients:
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm water (100-110 degrees F)
  • 2 tablespoons white vinegar
  • 2 cups milk minus 2 tablespoons, room temperature
  • 2/3 cup cold shortening
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 5 cups flour
  • 2 tablespoons butter, melted, for after baking
Filling Ingredients:
  • 2 (8-ounce) packages cream cheese, softened
  • zest of 1 lemon (reserve a little for topping)
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1 egg, room temperature
  • 1 stick salted butter (or 1 stick unsalted butter and 1/4 teaspoon salt), melted
Glaze Ingredients:
  • 2 cups powdered sugar
  • 1 table lemon juice
  • 1/2 teaspoon vanilla extract
  • about 1/4 cup milk
  • extra lemon zest
Instructions
  1. Note on proofing: This yeast dough proofs for a couple of hours after you mix it up, and then the assembled rolls proof in the fridge overnight, so allow for this when planning to make this recipe. With most cinnamon rolls recipes you could switch this and proof in the fridge overnight and then assemble and proof on the countertop, but I opted to switch that method with these because I didn’t want the cream cheese filling sitting out too long.
  2. Note on yield: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later.
  3. Note on freezing: To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual.
  4. Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof in a warm, draft-free place (such as a closed, turned-off oven), for around 2 hours or until doubled in size.
  5. After proofing the dough, lightly spray two 9 x 13-inch baking dishes with cooking spray. Cream the softened cream cheese in a medium bowl until fluffy before adding lemon zest, sugar, lemon juice, and the egg. Mix together until well combined.
  6. Turn the dough out onto a floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the melted butter over the surface of the rolled dough and then dollop the cream cheese mixture all across the surface, spreading gently to create an even layer. Gently roll the dough up into a spiral (I find using a bench scraper to encourage the dough to roll up during this process incredibly helpful) and cut it into 2-inch rolls, placing them close together in your prepared baking dishes (at this point, you could wrap and freeze the rolls for later if you wanted).
  7. Cover the rolls let them rise in the fridge overnight (they will have nearly doubled.) When you’re ready to bake, preheat the oven to 400 degrees F, letting the rolls rise on top of the preheating oven covered by a clean dish towel. Bake them for about 25-30 minutes or until lightly browned on top (don’t underbake or they’ll still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute. Whisk together the glaze ingredients and drizzle the glaze over the warm rolls. Sprinkle with reserved zest and serve immediately.

 

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cakes, other, pies and tarts

Valentine’s Day Dessert Recipes from Willow Bird Baking

It’s that time again: Valentine’s Day. You either love it or you hate it, but you have to admit . . . at least it’s an excuse to eat dessert? Here are a few that will definitely score you brownie points with your sweetheart (or your own solitary tummy as you sit on the couch and watch reruns of 30 Rock, thank you very much.)

By the way, I’ve included a difficulty rating after each recipe so you can pick one perfect for your skill level and schedule. And how much you love your partner. JUST KIDDING, just kidding.

1. Gooey Butter Strawberry Shortcake (very easy)
2. Thick Chocolate Cake with a Big Red (Velvet!) Heart (not hard, but probably easier as a 2-day process.)
3. Gooey Chocolate Skillet Cake Ice Cream Sundae (very easy)
4. Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze (includes rising time; a 2-day process)


5. German Chocolate Cheesecake (not hard, but probably easier as a 2-day process.)
6. Red Velvet Cheesecake-Stuffed Cake Balls (advanced; easier as a multi-day process)
7. Heart-Shaped Palmiers (sweet or savory; very easy)
8. Red Velvet Cheesecake (not hard, but probably easier as a 2-day process.)


9. Boozy Icebox Cake (very easy)
10. Caramelized Banana Upside-Down Coconut Cake & Coconut Whipped Cream (intermediate)
11. Red Velvet and Oreo Kisses (advanced; easier as a multi-day process)
12. Valentine’s Truffle Heart (advanced; easier as a multi-day process)


13. Strawberry Sour Cream Pie (very easy)
14. (Freshly Picked!) Strawberry Cream Pie (intermediate; multi-step process)
15. Homemade Hot Chocolate & Marshmallows (easy)
16. Red Berry Pie (intermediate)


…and four more for the coconut lover like me:

1. Chocolate & Coconut Cream Pie Bars (easy, but do require 30-minutes of stirring)
2. Tres Leches Coconut Cake Trifle (intermediate; easier as a multi-day process)
3. Brownie-Bottom Coconut Chocolate Cream Cake (very easy)
4. Moist Fluffy Coconut Cake (intermediate; easier as a multi-day process)


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Willow Bird Baking’s Top 12 Recipes of 2012

Last year I tried to wax a little cheerful about 2011, but I was really ready to move on. I had no idea that 2012 would bring some of the happiest times and some of the hardest times of my life to date. To say I’m ready to move on from this year is an understatement, and yet I know there are friends and even strangers who have had a much harder year than I’ve had. I also know that even my hardest times are part of a story God is weaving around me, and I thank Him for His faithfulness and sovereignty over everything that has happened this year. Never once did I ever walk alone.

How can we make 2013 the best year of our lives so far? I wonder if I can persuade you, while making your New Year’s resolutions, to make living with empathy a goal. I’m going to try it: in everything I do and every way I interact with others, I’m going to try and make a sincere effort to see their point of view, to imagine myself in their shoes.

My other resolutions? Focusing on scripture each day, continuing my newfound enjoyment of exercise. But I think living with empathy is what actually has the potential to change me.

To conclude a wonderful year on Willow Bird Baking — a year in which I have so appreciated befriending you and all of our lovely discussions — here are the top 12 recipes from ’12.

12. Gooey Butter Strawberry Shortcake
11. “Magic” Chocolate, Coconut, and Pecan Pastry Braid
10. Caramelized Banana Upside-Down Coconut Cake & Coconut Whipped Cream
9. Buttery Coconut & Almond Morning Buns


8. German Chocolate Cheesecake
7. Milnot Cheesecake Cheesecake
6. Tres Leches Coconut Cake Trifle
5. Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze


4. Chocolate & Coconut Cream Pie Bars
3. Red Velvet Cheesecake-Stuffed Cake Balls
2. Brownie-Bottom Coconut Chocolate Cream Cake


And the top Willow Bird Baking recipe of 2012 is . . .

1. Gooey Chocolate Skillet Cake Ice Cream Sundae!

Happy New Year!

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Spiced Crispies (Chivda, or Indian Snack Mix)

I’m not a psychologist or anything, but I feel uniquely qualified after a recent shopping trip to characterize the following 5 stages of grief involved in holiday grocery shopping.

I was all set to make this chivda (which, by the way, is a fantastic Indian snack mix that you need a huge bowl of right now) after two trips to the Indian grocery store. The only ingredient I still needed was a box of golden raisins. ONE STUPID BOX OF GOLDEN RAISINS. Little did I know the wide range of emotions I was about to experience.

STAGE ONE: Denial.

Mike and I arrived at a Walmart that almost certainly exceeded its maximum occupancy. A sea of cars greeted us in the parking lot, followed by a sea of frustrated faces perched paradoxically above jingly Christmas sweaters inside the store.

We combed the aisles for raisins before finally locating them in the baking aisle and finding that the shelf had been — there’s really no other way to describe it — ransacked. Like, tiny ninja elves had climbed all over it and kicked packages around in a game of tiny ninja elf football. I glanced over the mess. No golden raisins in sight. Mike shrugged and, just like a man, offered, “Guess they don’t have any.”

I was obviously the more sane of the two of us. “THEY HAVE TO HAVE THEM,” I replied, shuffling through every single box. No golden raisins.

I argued with the reality staring me in the face: “ALL GROCERY STORES HAVE THEM.” I shuffled through every single box a second time.

As if perhaps this information would help, or as if Mike were, like me, continuing a deluded search through the shelves, I added, “THEY’RE LIKE RAISINS, BUT THEY’RE GOLDEN.” He stood behind me, hands in his pockets, letting the scene play out. I must have gone through the shelves five times in all, positive that at any moment, I was going to see that little yellow box peeking out at me from behind the dried cranberries. Mike backed a little farther away when I started talking to myself.

STAGE TWO: Anger / Delirium.

“SERIOUSLY, IN WHAT UNIVERSE DOES WALMART NOT HAVE A SINGLE BOX OF GOLDEN RAISINS? THERE’S THE SPOT ON THE SHELF THAT SAYS GOLDEN RAISINS! HOW COULD THEY BE SOLD OUT? NOBODY EVEN EATS GOLDEN RAISINS. WHAT THE CRAP!” I half-laughed, half-snorted in Mike’s arms. He patted my shoulder, uncertain of the appropriate response.

Finally, he tried, “Why don’t we go to a different store?” which only produced another round of angry grunting.

STAGE THREE: Bargaining.

As I combed through other aisles, thinking perhaps that the golden raisins were shelved with the canned fruit, or with the snacks, or with the holiday display, or with the toilet paper (I don’t know!), Mike tried another line of reasoning. “You know, with the time we’re spending here looking for them, we could already be at another store.”

“It’s not the time, it’s the inconvenience. I’d rather sit here for 2 more hours looking for these flippin’ raisins than check out, walk all the way back to the car, drive to another store, and repeat this whole process. I seriously will walk around until I find them. If I just walk around long enough, I have to find a box.”

STAGE FOUR: Depression.

After walking down all of the possible aisles three separate times, I stood morosely by the freezer section, watching Mike select turkey burgers. He debated over two brands while I moped. Who even cared which brand of turkey burgers? It didn’t matter. Nothing mattered.

STAGE FIVE: Acceptance OR, if you’re me, CREATING AN ALTERNATE REALITY.

Normally this stage of grief is where you can finally accept your loss. There are no golden raisins, you’re still alive, the world will go on.

If you’re like me, though, this is not acceptable. There will be no acceptance! Not a bit of it!

I looked around and noticed the pallets being unloaded around the store. It was that unique time of night when the Walmart folks start stocking the shelves for the next day. Suddenly, I knew what I must do. “The pallets!” I shouted, taking off and leaving a confused Mike standing with a box of turkey burgers still in each hand.

Sure enough, a huge pallet of boxes stacked twice as tall as me sat by the baking aisle. I ran around it like a toddler around a Christmas tree until — GLORY, GLORY HALLELUJAH! — I saw the little Sun-Maid raisin box near the bottom. “Come help!” I yelled to Mike, who was walking up and only just now realizing how crazy I really was. He reluctantly started shifting boxes.

A Walmart stocker, who probably hated people like me with every ounce of her being, asked, “Do you need any help?”

“Oh, no, I’m sorry. I just need a box of golden raisins. Is this okay?” I asked, still frantically shoving boxes around to get to the Sun-Maid box. I pulled off the top and pulled out the prize — that beautiful yellow box! The stocker nodded and walked off, clearly avoiding saying any of the things she probably wanted to say to me. Mike and I neatly stacked the boxes back as penance.

I looked up after our wonderful adventure to find Mike shaking his head incredulously. “I told you I was going to get them,” I said, grinning. “And you do realize that this is the worst kind of reinforcement for me.” Glowing with triumph, I walked out of Walmart (after paying, duh), feeling like the hero of my new reality.

* * *

Annnnd then, lucky for Mike, I got home and burned the entire first batch of chivda — and all my beautiful golden raisins with it. I have learned two lessons: one, Mike is a saint. Two, reality bites.

One year ago: Brown Butter Cookie Dough Pretzel Bars
Two years ago: Magic Bars
Three years ago: Taco Stuffed Crescent Rolls

Spiced Crispies (Chivda, or Indian snack mix)


Recipe by: adapted from kimberlite8, inspired by Poppy
Yield: about 3 1/2 cups of snack mix

Chivda is a common Indian snack mix (think of it as Indian Chex Mix!) also called Bombay Mix in the U.K. This version salty-sweet mix is a flavor explosion, to say the least: it combines sultry curry leaves and toasted spices with toasted nuts and golden raisins. You’ll be addicted in no time. I provided substitutes for the few Indian ingredients you need, but it’s really worth it to pop over to an Indian grocery if you have one — especially for curry leaves and sev. The whole recipe is super quick — about 20 minutes, flat — so prepare your mise-en-place ahead of time (have everything set out.)

Ingredients:
3 tablespoons vegetable oil
1 1/2 teaspoons mustard seed
1/2 teaspoon fennel seed
3/4 teaspoons poppy seed
1/2 teaspoon cumin seed
1/4 teaspoon ground red pepper
1/8 teaspoon turmeric
3 tablespoons corn syrup
3/4 teaspoons dry mango powder*
1/2 scant teaspoon kosher salt

heaping 1/4 cup roasted, salted cashews
heaping 1/4 cup chopped pecans
1/4 cup roasted, salted pumpkin or sunflower seeds
2 cups puffed rice cereal (like Rice Krispies)
1/2 cup sev**
1/2 teaspoon sugar
3/8 cup golden raisins
about 2-3 fresh curry leaves, chopped finely***

NOTES:
* Dry mango powder can be found at an Indian grocery. You should be able to substitute using a tablespoon or so of lemon juice, but I haven’t tried that.
** Sev are crunchy “noodles” made from chickpea flour and can be found at an Indian grocery. You could also substitute chow mein noodles or small pretzels, but sev is seriously so good.
*** Curry leaves are also found in an Indian grocery and add such a great flavor, texture, and color to the finished product. If you can’t find them, I think you could add about 1/8 teaspoon of curry powder in with the red pepper and turmeric, though I haven’t tried this.

Directions:
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. In a large bowl, place cashews, pecans, pumpkin or sunflower seeds, puffed rice cereal, and sev. Next to this bowl, set two big spoons sprayed with cooking spray.

This is a recipe where you want to have a great mise-en-place before you begin, because cooking goes quickly! Prepare three prep bowls: prep bowl #1 with mustard seed, fennel seed, poppy seed, and cumin seed; prep bowl #2 with ground red pepper and turmeric; and prep bowl #3 with corn syrup, dry mango powder, and salt. In a large saucepan, heat vegetable oil over medium heat until it shimmers (test with a cumin seed — it should bubble very slightly when dropped in). When oil is ready, add all the seeds from prep bowl #1 and let them begin to sizzle for about 30 seconds, stirring occasionally. Add in the red pepper and turmeric in prep bowl #2 and let the mixture continue to sizzle for another 30 seconds or so, stirring occasionally, until spices are lightly toasted and fragrant. Add mango powder, salt, and corn syrup from prep bowl #3 and let cook until corn syrup is bubbly, about 30 more seconds. Pour this mixture all over the puffed rice cereal mixture in the large bowl and use your sprayed spoons to toss and mix it gently until well-coated.

Spread the mixture on the prepared baking sheet, breaking up any large clumps gently, and bake for 12-15 minutes, tossing every few minutes and sprinkling the 1/2 teaspoon sugar on halfway through, until nuts are toasted. Once removed from the oven, pour the mixture back into the large bowl and toss with golden raisins and chopped curry leaves. Serve hot or room temperature. Store, fully cooled, in an airtight container.

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