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Recipes
BAKED FRENCH TOAST w/FRUIT TOPPING
By BobD
In a bowl, whisk together the eggs, cream, granulated sugar, nutmeg and vanilla until well blended
- For Topping:
- 8 eggs
- 3 cups heavy cream
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 4 slices dense-textured white sandwich bread or brioche, each 1 inch thick
- 8 tablespoons unsalted butter
- 2 oranges, peeled and sectioned
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 8 strawberries, stems removed and halved lengthwise
- 1 tablespoon granulated sugar
- 2 tablespoons Grand Marnier or other orange-flavored liqueur
- Confectioners' sugar
- Fresh mint sprigs
- Maple syrup, warmed
SPICED MACAROONS
By BobD
Drop in small spoonfuls on baking sheet and bake at 350 degrees for about 15 minutes, or until golden on the edges
- Mix 3 cups shredded unsweetened coconut, 1 cup sugar, 1/2 teaspoon ground cardamom and a pinch of salt in a bowl. Stir in 3 lightly beaten egg whites and a teaspoon almond extract.
CRISPY FISH w/SWEET & SOUR SAUCE
By BobD
Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat
- 4 SERVINGS
- 1 pound sea bass fillets, cut into 3/4-inch-wide slices
- 3 tablespoons cornstarch
- 1 cup all purpose flour
- 4 tablespoons vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup water
- 1 cup pineapple juice
- 6 tablespoons sugar
- 1/4 cup red wine vinegar
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/8 teaspoon salt
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon grated lemon peel
- 1 red bell pepper, cut into matchstick-size strips
- 4 cups vegetable oil (for deep frying)
BOURBON SPIKED SWEET POTATO PUREE
By BobD
Preheat the oven to 450 degrees F
- 5 pounds medium unpeeled sweet potatoes or yams
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 1/4 cup good-quality bourbon
- 1/4 cup dark brown sugar
Banana Layer Cake with Mascarpone Frosting
By BobD
Mascarpone is an Italian cheese that's superrich, delicate and creamy
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- Scant 1/2 teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 3/4 cup mashed ripe banana (1 1/2 large), plus 2 large bananas, thinly sliced
- 1/4 cup plus 2 tablespoons buttermilk
- 3 large egg whites
- 1 1/2 cups chilled mascarpone (12 ounces)
- 1 3/4 cups confectioners' sugar
Braised Root Vegetables and Cabbage with Fall Fruit
By BobD
Alain Ducasse uses six pots to cook each type of vegetable on its own, then layers them in a baking dish
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, thinly sliced
- 4 carrots, sliced 1/3 inch thick
- 4 large radishes, quartered
- 4 baby turnips, peeled and quartered
- 3/4 pound Savoy cabbage, cored and coarsely chopped
- 1 Golden Delicious apple—peeled, cored and cut into 1-inch pieces
- 2 garlic cloves, thinly sliced
- Salt and freshly ground pepper
- 1/2 cup low-sodium chicken broth
- 1 Bosc pear—peeled, cored and cut into 1-inch pieces
APRICOT MACAROON BARS
By BobD
FOR CRUST: In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 ...
- For Crust:
- YIELD 36 BARS
- Most apricot bars have a cookie crust, but these are a cross between a light coconut cake and macaroons. You can use other dried fruits for a different flavor.
- 3/4 cup butter or margarine, softened
- 1 cup granulated sugar
- 2 eggs
- 1/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 cup coconut
- For Filling:
- One 6-ounce package dried apricots, snipped (1 1/2 cups)
- 1 cup water
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla
- 1/3 cup toasted coconut
PECAN & GOAT CHEESE MARBLES
By BobD
Preheat oven to 400F with rack in upper third
- 50 PIECES
- Parsley leaves add a herbaceous note echoed in the surprising combination of rosemary & coriander in the center of cheese-coated with sweet buttered pecans.
- 1 cup pecans (1/4 lb)
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon sugar
- 1 (11-oz) log soft goat cheese
- 1 teaspoon minced rosemary
- 1 teaspoon coriander seeds, crushed with side of a large knife, then chopped
- 50 to 60 About 50 to 60 large flat-leaf parsley leaves
CHESTNUT CAKE w/CHOCOLATE GANACHE
By BobD
Preheat the oven to 350 degrees F
- For the Cake:
- 2 cups sugar
- 4 eggs
- 1 cup light olive oil or sunflower oil
- 1 cup dry white wine
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- For the Chesnut Filling:
- 14 ounce canned chestnuts, drained
- 1/4 cup packed brown sugar
- 2/3 cup heavy cream
- For the Ganache:
- 6 ounce semisweet chocolate
- 3/4 cup unsalted butter
APPLES & CHEDDAR IN PUFF PASTRY
By BobD
Put oven rack in middle position and preheat oven to 400F
- 6-8 SERVINGS
- 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
- 2 tablespoons fine dry bread crumbs
- 1 1/2 tablespoons unsalted butter
- 1 1/2 lb Golden Delicious apples (3 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 cup grated sharp or extra-sharp white Cheddar (3 oz)
- SPECIAL EQUIPMENT: parchment paper