In the Kitchen: Cool Eats

In the sweltering heat of a Baltimore August, cooking a hot meal is the last thing most of us want to do. No worries. A delicious meal can be prepared without ever going near your oven. These no-cook recipes courtesy of The Classic Catering People will keep you and your family cool, comfortable and contentedly well-fed.

No Bake Cheesecake By Chef Cathy Ferguson

Ingredients:

Graham Cracker Crust
3 cups graham cracker crumbs (about 18 sheets)
1/3 cup sugar
11 tablespoons unsalted or salted butter, melted

Filling:

16 ounces cream cheese (2) 8-ounce blocks, at room temperature (do not use low-fat)
14 ounces (1 can) sweetened condensed milk (regular, not low-fat)
1 tablespoon vanilla extract
2 tablespoons lemon juice
2 teaspoons lemon zest
Berries or pie filling for topping

Instructions:

Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir with a fork. The mixture will resemble wet sand.
Press into the bottom and up the sides of a 9”-10” springform pan. Chill at least 10 minutes before filling.
Beat cream cheese until smooth using a hand or stand mixer.
Add sweetened condensed milk, vanilla and lemon juice and mix until smooth and no lumps remain.
Pour into prepared crust.
Chill at least four hours before serving so the mixture can set.
Top with berries or your favorite pie filling. Store in refrigerator for up to three days. Cheesecake can be made one day in advance, but don’t top with berries until ready to serve. It can also be frozen.

Chocolate Date Nut Truffles By Chef Callie Tarts

Ingredients:

2/3 cup pecans
26 soft dates (pitted)
4 tablespoons cocoa powder
2/3 cup desiccated coconut and 1 cup for rolling

Instructions:

Blend pecans in food processor.
Add dates and blend until tiny.
Add cocoa powder and 2/3 cup of coconut. Blend until Sticky.
Scoop with tablespoon and roll gently into balls.
Roll in cup of desiccated coconut.
Refrigerate until ready to serve, can be frozen.

Lime Rockfish Ceviche By Chef Alan Maw

Ingredients:

1 pound rockfish fillets, bones removed, cut into ½ inch pieces. Dice with a very sharp knife.
Approximately 3/4 cup fresh lime juice (from 6 or 7 limes)
1/2 small red onion, cut into ½ inch pieces. Dice (about 3/4 cup)
One 4-inch section of English cucumber, peeled or 1 1/2 Persian cucumbers, julienned
2 or 3 sliced Fresno peppers
1 Granny Smith apple, julienned
1/2 cup chopped cilantro
About 1 tablespoon kosher salt
Eight 6-inch tostada shells (optional for serving)
1 1/2 to 2 large avocados, sliced lengthwise
1 teaspoon pepper

Instructions:

In a large bowl, mix fish with lime juice and stir several times. Let sit, stirring often, until mostly opaque, about 15 minutes.
Add remaining ceviche ingredients and mix well. Season with more lime juice and salt if you like (salt balances the sourness of the lime).
Spoon ceviche onto tostada shells with a bit of juice, then top each with three slices avocado and a grind or two of pepper.

Southwest Salad with Salsa ranch dressing By Chef Therese Harding

Ingredients:

Dressing (makes enough for 4 salads)
1/2 cup salsa
½ cup ranch dressing

Salad:

1 cup drained and rinsed black beans
2 tablespoons diced green onions
3 Roma tomatoes, seeds removed, diced
1 cup corn
1 cup shredded red cabbage
1/2 cup diced red bell peppers
½ cup shredded cheddar cheese
Cilantro, salt and pepper to taste

Instructions:

In a small bowl or measuring cup, whisk together salsa and ranch dressing
Follow with remaining ingredients, creating beautiful layers.
Place in refrigerator until ready to serve or up to three to four days depending on freshness of the produce used
When ready to serve, pour into bowl and add desired amount of dressing

Makes one Mason jar full of salad.