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Recipes
Croquembouche
By LKWolfe
Recipe courtesy Food Network Magazine
- For the Cream Filling:
- 1/4-ounce packet unflavored gelatin (2 1/2 teaspoons)
- 4 cups whole milk
- 2 vanilla beans
- 12 large egg yolks
- 1 cup sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter
- 6 ounces bittersweet chocolate, chopped
- 1 tablespoon powdered espresso
- 1 1/2 cups heavy cream
- For the Pastry Puffs:
- 10 tablespoons unsalted butter, cut into pieces
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 6 large eggs
- 3 cups sugar
- 3 tablespoons light corn syrup
Rosemary Roasted Cashews
By LKWolfe
Preheat the oven to 375 degrees F
- 1 1/4 pounds cashew nuts
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon melted butter
Shrimp and Feta Cheese Pasta
By LKWolfe
Directions In a medium skillet over medium heat, heat 2 tablespoons olive oil
5/5
(1 Votes)
Scallion and Ginger Scented Beef Broth
By LKWolfe
Place the beef stock, scallions, ginger, garlic, and peppercorns in the Cuisinart® Fondue Pot
- 6 cups good quality beef stock or broth (low-sodium) + 2 cups additional hot
- broth to add as needed
- 3 scallions, cut in 1-inch pieces
- 6 slices fresh ginger, each about the size of a quarter
- 1-2 cloves garlic, peeled and halved
- 4 whole peppercorns
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin, rice wine or medium dry sherry
- 3/4 pound beef tenderloin, thinly sliced
- 3/4 pound pork tenderloin, thinly sliced
- 8 ounces baby carrots, steamed to crisp-tender
- 6 ounces thinly sliced daikon
- 8 ounces small white mushrooms, cleaned
- 8 ounces firm tofu, cut into bite-sized cubes
- 8 scallions, trimmed to 4-inch lengths
- 4 ounces canned water chestnuts, drained
- steamed rice, optional
Braised Chicken with Kale
By LKWolfe
1.Preheat oven to 325°. 2
- 2 tablespoons canola oil, divided
- 4 chicken leg quarters, skinned
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 5 garlic cloves, chopped
- 1 (16-ounce) package cut prewashed kale
- 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
- 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
- 1 tablespoon red wine vinegar
Baked Brie with Cranberry-Pecan-Bacon Crumble
By LKWolfe
Preheat the oven to 325 degrees F
- 4 strips bacon
- 2 tablespoons candied pecans or walnuts, finely chopped
- 2 tablespoons dried cranberries, finely chopped
- 6 dried apricots, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground black pepper
- One 7- to 8-ounce round high-quality Brie, preferably from France
- Sliced baguette, crackers and apple and/or pear slices, for serving
TOMATO & CHICKPEA SALAD
By LKWolfe
Instructions Combine chickpeas, tomatoes, basil, and garlic together in a medium bowl
- 1 can chickpeas, drained
- 1 pint grape tomatoes, halved
- 1 cup basil, chopped
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon apple cider vinegar
- 2 teaspoons olive oil
- 1/2 tablespoon honey
- Salt & pepper
Fresh Cherry Crisp
By LKWolfe
1.Preheat oven to 375 degrees F (190 degrees C)
- 4 cups pitted sour cherries
- 1 1/2 cups white sugar
- 4 tablespoons all-purpose flour
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup shortening
Warm Chicken Salad
By LKWolfe
1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt and black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon lemon zest
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into 1/2 -inch slices
- 1 pound thin asparagus
- 2 tablespoons fresh chopped dill
- 1 tablespoon honey
- 1 cup cherry tomatoes, quartered
- 8 cups salad greens
- 4 hard-cooked eggs, peeled and quartered
Wolfe Sweet Potato Casserole
By LKWolfe
From Elaine Wolfe
- 5 large sweet potatoes
- 2 eggs
- 1 tsp. Vanilla extract
- 1 cup sugar
- 1 stick butter, softened
- Crunch Topping
- 1/3 cup melted butter
- 1 cup brown sugar
- 1 tbs. cinnamon
- 1/3 cup flour
- 1 cup chopped pecans