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Recipes
Country Apple Pie
By maredan
Directions Pastry 1. Combine flour with salt
- Pastry
- 2 1/2 * 2 1/2 cups all purpose flour
- * or 1/2 teaspoon fine salt
- 1/2 * 1/2 cup unsalted butter
- 1/2 * 1/2 cup vegetable shortening
- 2 * 2 tablespoons lemon juice
- 6 * 6 tbsp to 10 tbsp cold water as needed
- Filling
- 8 * 8 cups peeled and sliced tart apples, such as Spy or Spartan
- 3/4 * 3/4 cup sugar
- 1/2 * 1/2 cup light brown sugar, packed
- 2 * 2 tablespoons all-purpose flour
- 1 * 1 tablespoon lemon juice
- 1 * 1 teaspoon finely grated lemon zest
- 1 * 1 teaspoon cinnamon
- 1/4 * 1/4 teaspoon nutmeg
- 1 * 1 tablespoon unsalted butter
- 1 * 1 egg whisked with 2 tbsp cold water for brushing
- * sugar for sprinkling
Salt and Pepper Shrimp
By maredan
Directions 1. Heat the oil in a frying pan
- 2 * 2 tablespoons olive oil
- 24 * 24 medium shrimp (thawed are fine), peeled
- 1 * 1 teaspoon coarse sea salt or fleur de sel
- 1 * 1 tablespoon mixed peppercorns (especially pink and black), cracked
Caramel Pecan Sundaes
By maredan
Directions For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan
- 1 1/2 * 1 1/2 cups sugar
- 1 1/4 * 1 1/4 cups heavy cream
- 1/2 * 1/2 teaspoon pure vanilla extract
- 2 * 2 pints vanilla ice cream
- 2 * 2 pints butter pecan ice cream
- * Toasted pecans
Kir Royale
By maredan
Directions Pre-chill champagne flutes with ice cubes filling the glass
- 1/2 ounce crème de cassis per glass
- 5-6 ounces sparkling white wine (Cava)
- One piece of orange zest
- A cluster of mini grapes or other fruit for garnish
Sobet Fizz
By maredan
Arrange the strawberry slices in the bottom of 2 pretty, long-stemmed glasses, then top each with 2 scoops of raspb...
- 2 strawberries , sliced
- 4 scoops raspberry sorbet
- 100 ml/3½ fl oz sparkling elderflower drink
Triple Chocolate Angel Food Cake
By maredan
1. In a bowl, sift ½ cup (125 mL) sugar with flour, cocoa and espresso powder
- Sauce:
- 1 ½ cups (375 mL) granulated sugar, divided
- ¾ cup (175 mL) cake-and-pastry flour
- 1/3 cup (75 mL) unsweetened cocoa
- 1 tbsp (15 mL) instant espresso powder
- 1 ½ cups (375 mL) egg whites (about 12)
- 1 tsp (5 mL) cream of tartar
- 1 pinch salt
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) chopped semi-sweet chocolate
- ¾ cup (175 mL) coffee
- ½ cup (125 mL) brown sugar
- 2 tbsp (25 mL) corn syrup
- 1 cup (250 mL) semi-sweet chocolate, chopped
Monk Fish in Herbes de Provinces Marinade
By maredan
Directions Cut the fish into cubes
- 14 ounces monkfish, cut into cubes
- 1 tablespoon herbes de Provence
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1 pinch Salt and pepper
- lemon
Shrimp Provencal
By maredan
Directions 1. In a very large skillet, heat 2 tablespoons of the olive oil until shimmering
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- Salt and freshly ground pepper
- 2 large garlic cloves, very finely chopped
- 2 tablespoons small capers, drained
- 1/4 cup fresh lemon juice
- 2 tablespoons finely chopped flat-leaf parsley
Blueberry Sour Cream Muffins
By maredan
Directions Preheat the oven to 375°
- Topping
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 teaspoon cinnamon
- Muffins
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup sugar
- 1 tablespoon unsalted butter, melted
- 1 rounded cup sour cream
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon finely grated lemon zest
- 1 rounded cup frozen blueberries
Chilled Grilled Seafood Salad
By maredan
Directions 1. Heat grill to high and grill seafood on each side, turning once, for about 4 minutes
- 1 * 1 pound whole calamari, cleanedwhole calamari, cleaned
- 1 * 1 pound shrimp, peeled and deveinedshrimp, peeled and deveined
- 1 * 1 pound sea scallopssea scallops
- 1 * 1 cup shredded radicchioshredded radicchio
- 1/2 * 1/2 cup chopped green onionchopped green onion
- 1/2 * 1/2 cup diced tomatodiced tomato
- 3 * 3 tablespoons chopped fresh corianderchopped fresh coriander
- 2 * 2 tablespoons chopped fresh mintchopped fresh mint
- 3 * 3 tablespoons extra virgin olive oilextra virgin olive oil
- 2 * 2 tablespoons fresh lime juicefresh lime juice
- * dash hot sauce (optional)hot sauce (optional)
- * salt and peppersalt and pepper