Menu Enter a recipe name, ingredient, keyword...

HalfmoonKitchen's profile page

Recipes

Peanut Soup

Peanut Soup

By

from King's Arms Tavern Colonial Williamsburg, Williamsburg, Virginia Serves 10-12

  • Ingredients:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 3 tablespoons flour
  • 8 cups Chicken Stock* (or low-salt canned chicken stock)
  • 2 cups smooth peanut butter
  • 1 3/4 cups light cream or half-and-half
  • Finely chopped salted peanuts, for garnish
4.7/5 (3 Votes)

Strawberry Cake w/ Chocolate Ganache

Strawberry Cake w/ Chocolate Ganache

By

Strawberry Syrup Take a medium sized pot

  • 2 cups Water
  • 2 cups Granulated Sugar
  • 1 cup fresh strawberries roughly cut up or even smashed
  • 8 extra large eggs
  • 8 ounces Granulated Sugar
  • 8 ounces all purpose flour
  • 4 ounces egg white
  • 10 ounces Granulated Sugar
  • 1 pound Unsalted Butter
  • 1/2 cup strawberry preserves
  • 2 teaspoons Vanilla Extract
  • 1/8 teaspoon kosher salt
  • 1 tablespoon crushed freeze dried strawberries optional
  • 5 ounces dark chocolate chopped into small pieces
  • 5 ounces heavy cream
  • 10-12 thinly sliced strawberries for layering in the cake
  • 4 halved strawberries for decorating the top
4.7/5 (19 Votes)

Grilled Naan with Lebni

Grilled Naan with Lebni

By

1. Combine zahtar and sesame seeds and a pinch of salt

  • Ingredients
  • 6 Tbsp zahtar
  • 2 Tbsp toasted sesame seeds
  • 10 oz Lebni cheese
  • 6 Tbsp extra-virgin olive oil
  • Herb Oil
  • 1/2 cup olive oil
  • 1 Tbsp chopped fresh garlic
  • 2 cups softly packed fresh herb leaves
  • (equal parts basil, cilantro, mint)
  • 1 Tbsp black pepper
  • 1 Tbsp coarse salt
  • Garnish
  • Diced tomatoes
  • Snipped chives
  • 4 Pieces naan
4.5/5 (6 Votes)

Chia Crispbread

Chia Crispbread

By

Instructions Preheat oven to 150C/300F Combine all ingredients in a bowl and mix well using a spoon

  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 tsp sea salt
  • 1/4 cup oats (gluten free)
  • 2 tbsp flax seeds
  • 1 cups filtered water
  • 1/4 cup unrefined wholegrain spelt flour (for gluten free substitute use buckwheat flour)
  • 2 tbsp extra virgin olive oil
4.5/5 (4 Votes)

Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives, and Feta

Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives, and Feta

By

Cook orzo in salted water; drain and transfer to large salad bowl

  • 1 pound orzo pasta
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 medium shallot, grated
  • 5 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh dill, chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 2 medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced
  • 6 ounces feta cheese, crumbled
4.6/5 (10 Votes)

Rosemary Parmesan Chia Seed Crackers

Rosemary Parmesan Chia Seed Crackers

By

Preheat oven to 300F. In a high-powered blender or food processor, grind the sunflower seeds and chia seeds until ...

  • 1 1/2 cups Bob's Red Mill raw sunflower seeds
  • 1/2 cup Bob's Red Mill chia seeds
  • 3/4 cup finely grated Parmesan
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp baking powder
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 tsp kosher salt
4.2/5 (9 Votes)

Lemon Vinaigrette

Lemon Vinaigrette

By

Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl

  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
4.3/5 (14 Votes)