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Recipes
EGG NOG MUFFINS
By SAEGERMA
COMBINE FLOUR SUGAR BAKING POWDER NUTMEG MAKE A WELL IN THE CENTER OF THE FLOUR MIXTURE IN ANOTHER BOWL COMBINE EG
- 2 1/4 CUPS FLOUR
- 1 CUP SUGAR
- 2 TSP BAKING POWDER
- 1/2 TSP NUTMEG
- 2 EGGS SLIGHTLY BEATEN
- 1 CUP EGGNOG
- 1/2 BUTTER MELTED & COOLED
- 1 TSP VANILLA
- 1/2 TSP RUM EXTRACT
- NUTMEG STREUSSEL TOPPING
- 1/3 CUP FLOUR
- 1/3 CUP CUGAR
- 1/2 TSP NUTMEG
LEMON CURD TART
By SAEGERMA
HEAT OVEN TO 350 GREASE 9 INCH SPRINGFORM PAN IN BOWL WORK DOUGH AND LEMON ZEST TOGETHER IF DOUGHG IS TOO SOFT REFR
- 1/2 OF 18OZ TUBE OF REFRIGERATED COOKIE DOUGH
- 2 TEAS LEMON ZEST
- 1/2 CUP BOTTLED LEMON CURD
- 3 CUPS RED RASPBERRIES
Lentil Sausage Soup
By SAEGERMA
, 2004, Barefoot in Paris, All Rights Reserved
- 1 pound French green lentils (recommended: du Puy)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
CRANBERRY-PINEAPPLE MINIS
By SAEGERMA
DRAIN PENEAPPLE RESERVING JUICE ADD ENOUGH WATER TO JUICE TO EQUAL 2 1/2 CUPS POUR INTO SAUCEPAN BRING TO BOIL POUR
- 1 CAN (20 OZ) CRUSHED PINEAPPLE IN JUICE
- 2 PKGS (3OZ) RASPBERRY JELLO
- 1 CAN WHOLE BERRY CRANBERRY SAUCE
- 2/3 CUP WALNUT PIECES
- 1 APPLE CHOPPED
SPICY PORK PO'BOYS
By SAEGERMA
PREHEAT A GRILL PAN IN A LARGE BOWL USING HAND MIX THE GROUND PORK WITH THE PAPRIKA CAYENNE PEPPER, THYME, GARLIC P
- 1 1/2 LB GROUND PORK
- 1 1/2 TEAS PAPRIKA
- 1 1/4 TEAS GROUND THYME
- 3/4 TEAS CAYENNE PEPPER
- 3/4 TEAS GARLIC POWDER
- SALT & PEPPER
- 1/2 CUP MAYO
- 1 1/2 TBL DIJON MUSTARD
- 2 MED KOSHER DILL PICKLES FINELY CHOPPED
- 1/2 SMALL SHALLOT MINCED
- FOUR 8 INCH SMALL BAGUETTES SPLIT
- 2 CUPS SHREDDED ICEBERG LETTUCE
- 2 TOMATOES THINLY SLICED
- HOT SAUCE FOR SERVING
POTATO CRISPS WITH CHIVE SOUR CREAM DIP
By SAEGERMA
PREHEAT OVEN TO 350 HEAT OIL IN LARGE SAUCEPAN TO 360 FRY POTATO SKINS IN BATCHES STIRIING OCCASIONBALLY UNTIL BROW
- 3 CUPS CANOLA OIL
- THICK PEELING FROM 3LBS POTATOES YUKON GOLD
- KOSHER SALT
- 2 TBL PARMIGGIANO
- 1/2 CUP SOUR CREAM
- 2 TBL CHIVES
- PEPPER
PEACH DROP COOKIES
By SAEGERMA
PREHEATOVENTO 375WHISKTOGETHERFLOURSALT&BAKINGSODABEATBUTTERANDSUGARUNTILPALE&FLUFFYABOUT4MINREDUCESPEEDTOLOWBEATIN
- 2 CUPS PLUS 2 TBL FLOUR
- 3/4 TSP SALT
- 1/2 TSP BAKING SODA
- 1 STICK SOFTENED BUTTER
- 1 CUP SUGAR
- 1 LARGE EGG
- 1/2 TSP VANILLA
- 2 LARGE PEACHES PEELED PITTED & DICED
- 1/3 CUP PEACH PRESERVES
- 2 TBL FINE SANDING SUGAR
- 1/8 TSP CINNAMON
FLOURLESS CHOCOLATE HAZELNUT CAKE
By SAEGERMA
POSITION RACK IN CENTER OF OVEN AND HEAT TO 350 BUTTER A 9 INCH SPRINGFORM PAN LINE BOTTOM WITH PARCHMENT PAPER WRA
- 12 OZ BITTERSWEET CHOCOLATE CHOPPED
- 1 1/2 STICKS BUTTER CUT INTO CUBES
- 6 LARGE EGGS
- 1 CUP PACKED BROWN SUGAR
- 1/2 CUP FRANGELICO
- 1 CUP FINELY GROUND HAZELNUTS
- 1 TEAS SALT
- 1 CUP CHILLED SHIPPING CREAM
- CHOPPED TOASTED HAZELNUTS
CARMELIZED ONION BALSAMIC PIZZA
By SAEGERMA
HEAT OIL & BUTTER UNTIL MELTED ADD GARLIC AND COOK 1 MIN ADD SLICED MUSHROOMS AND COOK 5-6 MIN UNTIL TENDER AND LIQ
- 1 GARLIC CLOVE
- 1 PKG BAY BELLA MUSHROOMS(10 OZ)
- 2 REFRIGERATED DELI THIN PIZZA CRUSTS
- 4 TBL CUP CRUMBLED FETA
- 1 TBL OLIVE OIL
- 1/2 CUP ROBERT ROTHCHILD CARMELIZED ONION BALSAMIC SPREAD
- SHREDDED MOZZARELLA CHEESE
MALTED MOUSSE CAKE
By SAEGERMA
PREHEAT OVEN TO 350 GRIND AMARETTI AND NUTS TO FINE ADD BUTTER PROCESS JUST UNTIL FINE PUT INTO BOTTOM OF 9 INCH SP
- 3 CUPS AMARETTI COOKIES
- 1/2 CUP HAZELNUTS
- 5 TBL MELTED BUTTER
- 2 OZ WHITE CHOCOLATE
- 1 1/4 CUPS WHIPPING CREAM
- 1 ENVELOPE UNFLAVORED GELETIN
- 1/3 CUP MILK
- 16 OZ CREAM CHEESE SOFTENED
- 1/3 CUP SUGAR
- 3 TBL MALTED MILK POWDER
- 1/4 TSP SALT
- MALTED MILK CANY EGGS