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Recipes
Cheddar Cheese and Red Bell Pepper Strata
By Christopher
Perfect for a meatless brunch or casual supper
- 3 tablespoons butter, room temperature
- 1 medium-size red bell pepper, thinly sliced
- 1 cup chopped green onions
- 5 slices white bread
- 1 1/2 cups grated sharp cheddar cheese
- 2 cups whole milk
- 3 large eggs
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Frozen Orange Mousse Torte with Boysenberry Sauce
By Christopher
Grand Marnier gives an extra kick to the frozen orange mousse, and pistachios make the crust crunchy
- For crust
- 1 1/2 cups shelled pistachios
- 1/4 cup (packed) brown sugar
- 2 tablespoons all purpose flour
- 1/2 teaspoon grated orange peel
- 3 tablespoons butter, melted
- For mousse
- 1 cup sugar
- 1/2 cup fresh orange juice
- 6 large egg yolks
- 1/4 cup Grand Marnier or other orange liqueur
- 2 cups chilled whipping cream
- 1 tablespoon grated orange peel
- Lightly sweetened whipped cream (optional)
- 1 orange, thinly sliced, cut into small triangles (optional)
- Whole pistachios (optional)
- Boysenberry Sauce
Aunt Maude&s Chocolate Drop Cookies
By Christopher
The old-fashioned cookies are cake-like and have a nice chocolate icing
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 2 ounces unsweetened chocolate, chopped
- 1 cup firmly packed golden brown sugar
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Chocolate Icing
- 1/4 cup coffee
- 1 1/2 ounces unsweetened chocolate, chopped
- 1 3/4 cups powdered sugar, sifted
Boysenberry Sauce
By Christopher
Scrape seeds from vanilla bean into heavy medium saucepan
- 1 vanilla bean, split lengthwise in half
- 1 16-ounce package frozen boysenberries or blackberries
- 7 tablespoons sugar
- 1/3 cup water
- 3 tablespoons fresh orange juice
- 1/2 teaspoon grated orange peel
- Read More http://www.epicurious.com/recipes/food/views/Boysenberry-Sauce-100329#ixzz0p4CfBbfI
Best Chocolate Chip Cookies
By Christopher
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Orange-Currant Scones
By Christopher
These scones are terrific with butter and honey or marmalade
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/2 cup chilled solid vegetable shortening, cut into pieces
- 1 cup plus 2 tablespoons chilled buttermilk
- 3/4 cup dried currants
- 1 tablespoon grated orange peel
- Additional sugar
Wild Rice Stuffing with Pearl Onions, Dried Cherries and Apricots
By Christopher
Nice with duck, Cornish game hens or the Thanksgiving turkey
- 6 tablespoons (3/4 stick) butter
- 18 ounces pearl onions, blanched in boiling water 1 minute, peeled
- 4 1/2 cups canned low-salt chicken broth
- 3 tablespoons chopped fresh thyme
- 1 1/4 cups wild rice (about 6 1/2 ounces)
- 1 1/4 cups long-grain white rice
- 1 6-ounce package dried apricots, coarsely chopped
- 1 cup dried tart cherries
- 1 cup raisins
- 1 cup pecans, toasted, chopped
Baked Pears with Honey and Ginger
By Christopher
Preheat oven to 375°F. Spray 2 large ovenproof skillets with oil spray
- Nonstick vegetable oil spray
- 8 firm but ripe Bartlett pears, peeled, halved, cored
- 1 cup packed golden brown sugar
- 3 teaspoons ground ginger
- 6 tablespoons honey
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 quart vanilla frozen yogurt
- Fresh mint sprigs (optional)
- Lemon peel strips (optional)
Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy
By Christopher
The gravy can be started while the turkey roasts
- For turkey
- 1 16- to 18-pound turkey, neck and giblets reserved for gravy
- Fresh rosemary sprigs (optional)
- Fresh sage sprigs (optional)
- 6 tablespoons (3/4 stick) butter
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh sage
- 1 1/2 tablespoons grated orange peel
- 1 tablespoon ground black pepper
- 4 teaspoons salt
- For gravy
- 5 1/2 cups (or more) canned low-salt chicken broth
- 1 onion, quartered
- 1 bay leaf
- 6 tablespoons (3/4 stick) butter
- 2 large onions, halved, thinly sliced
- 1 tablespoon plus 1 teaspoon chopped fresh rosemary
- 1 tablespoon plus 1 teaspoon chopped fresh sage
- 1/3 cup all purpose flour
- 1/2 cup balsamic vinegar
Dolmades with Yogurt-Mint Sauce
By Christopher
These rice-filled grape leaves are a classic Greek appetizer
- Grape leaves
- 1/4 cup plus 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 1 cup long-grain white rice
- 1 1/2 teaspoons ground cumin
- 4 cups canned chicken broth
- 1/3 cup currants
- 1/3 cup pine nuts, toasted
- 1/3 cup minced fresh parsley
- 1/4 cup minced fresh mint
- 1 8-ounce jar grape leaves,* drained
- Sauce
- 1 cup plain yogurt
- 1/4 cup minced fresh mint
- 1 garlic clove, minced
- Lemon wedges