Chef KTD

Lower in fat and calories, higher in delicious

EATING HEALTHY DOESN'T necessarily mean cutting out all the sweets that kids love. But cutting out a few of the worst offending ingredients - super-refined sugars and high-fat dairy, for instance - can make for a healthier, and still delicious kid-friendly treat.

This version of cheesecake has 163 calories and 7 grams of fat per serving, compared to 350 calories and 18 grams of fat in national-brand cheesecake available in grocery market freezer sections.   

Our Chef KTD Liz Madsen showed our producer, Sarah Gonzales, how a few key substitutions can seriously lighten up dessert - listen below...

Mini-Cheesecakes with Berry Compote

for the Crust:

• 1 cup graham cracker crumbs
• 1 Tbsp raw sugar (Sucanat)
• 1 Tbsp agave syrup
• 1.5 tsp unsweetened apple sauce

for the Filling:

• 12 oz. (1.5 packages) Neufchâtel cheese
• 1/4 cup raw sugar
• 2 egg whites
• 1/2 tsp vanilla (or 1/2 vanilla bean)

for Compote:

• 1 cup fresh berries
• 1 Tbsp agave syrup
• 1/8 tsp vanilla
• 1/8 tsp lemon juice
• 1/2 tsp cornstarch
• 2 Tbsp water

Preheat oven to 350

Combine crust ingredients in a food processor or blender and process until it squeezes into a ball in your hand. Press one tablespoon of crust into the bottoms of a 12-cup muffin pan.

Beat Neufchâtel cheese, raw sugar  and vanilla together until smooth. Separate eggs, then fold in egg whites slowly to prevent beating air into mixture. Divide filling among muffin cups.

Place muffin pan atop a cookie sheet and surround muffin pan with ice cubes, this makes humidity in the oven to keep cheesecakes from cracking.

Bake for 15-18 minutes or until firm on top.

While cheesecakes are baking, slice strawberries or place whole rasperries, salmonberries, etc. into small pot with agave syrup, lemon juice and vanilla. To thicken add a slurry of mixed cornstarch and water to pot. Chef KTD blends this mixture until smooth then adds chunks of more berries for a nice texture.

Serve cheesecakes with berry compote - warm or chilled. 

Liz Madsen is the pastry chef at Kinley's Restaurant in Anchorage. She started making "healthy" versions of desserts when she worked at the Canyon Ranch Health Spa in Arizona. 

EVERYONE LOVES CHOCOLATE, so here's a gooey chocolatey treat - and aphrodisiac cocktail - to end the evening with your Valentine this year.

Chef KTD Liz Madsen shows our producer, Sarah Gonzales, how to make a sweet, sexy and surprisingly easy dessert: molten chocolate cake and a "Persephone" cocktail that's sure to bring out the spring in anyone! 

Molten Chocolate Cake

• 1 cup butter (2 sticks)
• 8 oz semi-sweet chocolate
• 5 eggs
• 1/2 cup granulated sugar
• Pinch of salt
• 4 TB flour

Preheat oven to 450 degrees.

1. Melt butter and chocolate in a double-boiler on the stove or in microwave.
2. Beats eggs, sugar and salt until sugar dissolves.
3. Fold egg mixture into melted chocolate.
4. Add flour, stir until combined.
5. Fill ramekins half full. Or use muffin cups.
6. Bake for 8-10 minutes.
7. Serve with powdered sugar, berries and/or whipped cream.

(Note: for those with dinner reservations, you can do steps 1-5 ahead of time, just let batter return to room temp before baking.)

Persephone Cocktail/Mocktail

• 1/3 cup dried lavender
• 2/3 cup granulated sugar
• 2 oz pomegranate juice
• 2-3 oz frozen berries
• 2 oz vodka, rum, Champagne, or soda water

1. Place sugar and lavender in food processor or blender, whir together until fine.
2. Wet the rim of a glass, dip in lavender sugar.
3. Pour in pomegranate juice, add frozen berries instead of ice.
4. Top off with your choice of alcohol or soda water for a "mocktail".

Cheers and Happy Valentine's Day!

Liz is the pastry chef at Kinley's Restaurant in Anchorage. Check out the past episodes of Chef KTD: Chocolate Ganache with Fruit; Strawberry-stuffed French Toasts; Care Package Sugar Cookies.

THIS WEEK CHEF KTD Liz Madsen and her son Aiden showed our Jessica Cochran and her kids how to make a delicious treat for a Mother’s day breakfast in bed. Chef Liz recommends serving strawberry stuffed French toast with whip cream, powdered sugar and a fresh-squeezed glass of orange juice.

Dads out there, remember it’s your job to help the kids pull this off on Mother’s Day!

Strawberry Cream Cheese Stuffed French Toast

For the French toast batter:

• 2 eggs
• 1 cup milk or heavy cream
• ½ cup sugar (some brown sugar is fine)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Whisk the ingredients together. Dunk slightly stale bread (Chef KTD likes to use Hawaiian sweet bread or brioche – and leave it sitting out overnight so it absorbs more batter). Fry in frying pan just like regular French toast.

For the Filling:

• 1 ½ cups cream cheese
• ¼ cup sugar
• ¾ cup diced strawberries
• 1 teaspoon vanilla

Blend the ingredients together. Spread onto cooked French toast, top with another piece of French toast and place on a baking pan (a silpat liner or cooking spray will keep it from sticking). Bake for 8 minutes at 350.

Whipped Cream Topping:

• 1 cup heavy cream
• 1 teaspoon vanilla
• 1 teaspoon powdered sugar

Start with the cream as cold as possible, and whip with mixer as fast as possible. Serve baked French toast sandwiches with whipped cream, more strawberries and whatever else you like!

Liz is the pastry chef Kinley's Restaurant in Anchorage. View all the Chef KTD installments to date.

WHEN MOM OR dad (or anyone you love) is far away from home a care package is always a fun and thoughtful way to let them know they are missed. In this installment of Chef KTD, Liz Madsen shows KTD Producer, Sarah Gonzales, how to make personalized sugar cookies that are perfect for sending through the mail - the icing dries hard so your message will be sure to make it to the other end!

Chef KTD's Personalized Sugar Cookies

Can be halved; dough frozen for up to 6 weeks

Preheat oven to 325 degrees

Dough

• 1.5 cups butter (softened, unsalted)
• 2 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla (or any flavor extract)
• 5 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Cream butter and sugar until smooth. Beat in eggs and vanilla. Add dry ingredients and mix until just combined, do not overmix. Chill for 1 hour.

Roll dough flat between two pieces of plastic wrap - this keeps it from sticking to your countertop and rolling pin. Also, this method prevents having to add more flour to the dough which can make it tough. When rolled to 1/4 inch thick, peel away plastic and cut out shapes, transferring to a non-stick baking pan. Bake for 10-12 minutes or until edges are golden brown. Let cool before icing.

Royal Icing

• 1 cup of powdered (confectioner's) sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract

Mix sugar and milk, add corn syrup and additional ingredients. Add more corn syrup if icing is too thick. Frost cookies by dropping into icing, removing and wiping the edges clean. Pipe on writing with colored icing, affix sprinkles or any decorations you like. When icing is dry - try using edible markers and spray paints to decorate!

This story originally featured on Show 26: The Part-time Single Parent.

JUST IN TIME for Valentine's, this week we're rolling out a new, ongoing segment called Chef KTD! Liz Madsen, sous chef at the Crow's Nest, along with her 5-year old son, Aiden, will be showing us how to make simple and delicious recipes that the whole family will love.

This week it's an interactive, assemble-your-own dessert that has more uses than just dipping fruit. Chef KTD says you can save the leftover ganache for up to a month in the fridge and use it to frost cupcakes and fill cakes; or let it re-soften, cut up more fruit and you've got an impromptu and elegant dessert.

Chef KTD's Chocolate Ganache

Makes approx 7 cups, can easily be halved

• 1 quart heavy cream
• 1 cup light corn syrup
• 2 lbs semi-sweet chocolate chips
• 6 oz. bittersweet or unsweetened chocolate

Bring first two ingredients to a boil. Combine chocolates in a mixing bowl, when liquids have boiled, pour into chocolate and mix until shiny and smooth.

Dip any assortment of goodies into the ganache while still warm. Chef KTD suggests: fruits, marshmallows, graham crackers and bacon!

This story was originally featured on Show 20: Love & Family Relationships.