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Recipes
Raspberry Tart
By maredan
Directions Tart For crust, cream butter and sugar together
- Tart
- 1/2 cup unsalted butter, room temperature
- 1/4 cup sugar
- 2 egg yolks
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- Filling
- 6 ounces bittersweet or semisweet chocolate, chopped
- 3/4 cup whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon Chambord or brandy
- 1 egg
- 3 cups fresh raspberries
Mixed Berry Iced Tea
By maredan
Place tea bags in heatproof pitcher In a saucepan heat water to boil and pour into pitcher Steep 10 min Remove,
- 4 hibiscus bags
- 4 black tea bags
- 8 c water
- 1/4 fine sugar
- 2 tbsp lemon juice
- ice cubes
- 1/2 c raspberries and blueberries
- 1/2 c strawberries
- thin lemon slices
Swiss Chard with Roasted Pine Nuts and Garlic
By maredan
Directions Heat olive oil in a large sauté pan over medium high heat
- 2 tablespoons olive oil
- 3 cloves
- 1/3 cup pine nuts
- 1 bunch Swiss chard (rainbow chard, if available)
- 1/4 cup water
- salt and pepper
- Dash lemon juice
Red Potato & Tomato Salad
By maredan
Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches
- 1 * 1 pound baby red potatoes, halved
- 1 * 1 pint (2 cups) cherry tomatoes, halved
- 3 * 3 scallions, thinly sliced
- 1/3 * 1/3 cup pitted black olives, halved
- 1/3 * 1/3 cup chopped fresh flat-leaf parsley
- 2 * 2 tablespoons capers, rinsed and drained
- 1 * 1 tablespoon chopped fresh thyme leaves
- 1/4 * 1/4 cup extra-virgin olive oil
- 1 * 1 large lemon, zested
- * Kosher salt and freshly ground black pepper
Pastry Twists
By maredan
For pastries: Whisk flour, salt, and yeast in medium bowl to blend well
- Pastries:
- 1 1/2 * 1 1/2 cups all purpose flour
- 1/4 * 1/4 teaspoon (generous) salt
- 1/8 * 1/8 teaspoon (generous) active dry yeast
- 1/4 * 1/4 cup lard, cut into 1/2-inch cubes, room temperature
- 1/2 * 1/2 cup dry white wine, room temperature
- * Extra-virgin olive oil (for frying)
- Spiced sugar-honey glaze:
- 1 * 1 cup honey
- 1 * 1 cup powdered sugar
- 1 * 1 tablespoon ground cinnamon
- 1/2 * 1/2 teaspoon ground nutmeg
- * Special equipment: Fluted pastry wheel
Beet Salad with Honey-Horseradish Dressing
By maredan
1. In a large saucepan of boiling water, cook the beets until tender
- 6 * 6 large beets, unpeeled
- 1/4 * 1/4 cup chopped fresh chives
- 2 * 2 tablespoons honey
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons lemon juice
- 1 * 1 tablespoon creamed horseradish (or to taste)
- 1 * 1 clove garlic, finely chopped
- * Salt and pepper
Loaded Potato Bake
By maredan
Directions 1. Preheat oven to 350°F
- 6 * 6 slices bacon, diced
- 1 * 1 cup diced onion
- 2 * 2 cloves garlic, minced
- 2 * 2 cups 2% milk
- 1 * 1 cup sour cream (not low-fat)
- * salt and pepper
- 3 * 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 * 1 cup sliced green onions
- 2 * 2 cups grated medium cheddar cheese
Vicy Carrots
By maredan
Directions 1. Slice the carrots into coins
- 2 * 2 pounds carrots
- 4 * 4 tablespoons butter
- 1-2 * 1-2 teaspoons sugar
- * handful a handful of chopped fresh parsley
- 1 * 1 pinch baking soda
White Beans with Creme Fraiche
By maredan
Directions 1. Put the beans in a large saucepan with plenty of head room
- 12 * 12 ounces white beans, soaked overnight in cold water, rinsed and drained
- 1 * 1 sprig thyme
- 1 * 1 bay leaf
- 1 * 1 garlic clove
- 1/2 * 1/2 onion
- * A generous spoonful of crème fraîche
- * salt and pepper to season
Dessert Pancakes with Custard and Berries
By maredan
For custard: Using vegetable peeler, remove peel from lemon in long strips (yellow part only)
- Custard:
- 1 * 1 lemon
- 2 * 2 cups whole milk, divided
- 2/3 * 2/3 cup sugar
- 1 * 1 cinnamon stick, broken in half
- 1/3 * 1/3 cup cornstarch
- 2 * 2 large egg yolks
- Pancakes:
- 3 * 3 large eggs
- 1 3/4 * 1 3/4 cups whole milk
- 2 1/2 * 2 1/2 tablespoons Pernod or ouzo
- 1/2 * 1/2 teaspoon (scant) salt
- 1 * 1 cup all purpose flour
- * Olive oil (for brushing)
- * Whipped cream
- * Fresh raspberries (for garnish)