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Recipes
Cranberry Pecan Biscotti
By maredan
Directions Preheat the oven to 350 degrees
- 1/2 cup(s) unsalted butter, cold
- 3/4 cup(s) sugar
- 3/4 cup(s) light brown sugar
- 2 large eggs, lightly beaten
- 1 1/2 tablespoon(s) vanilla extract
- 3 cup(s) all-purpose flour, plus additional for flouring
- 1 1/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) kosher salt
- 1 teaspoon(s) ground cardamom
- 3/4 teaspoon(s) ground nutmeg
- 1 tablespoon(s) freshly grated orange zest, about 1 medium orange
- 1 cup(s) dried cranberries
- 1 1/2 cup(s) pecans, coarsely chopped
Braised Red Cabbage
By maredan
Directions 1. Melt the butter in a heavy-bottomed saucepan and cook the onions until translucent
- 2 * 2 tablespoons unsalted butter
- 1 * 1 cup diced onion
- 1/2 * 1/2 head red cabbage, cored and sliced
- 1 * 1 coarsely grated apple
- 3 * 3 tablespoons red wine vinegar
- 3 * 3 tablespoons sugar
- 1/2 * 1/2 cup apple cider
- 1/4 * 1/4 teaspoon ground nutmeg
- * salt and pepper
Bucatini with Pancetta, Pecorino and Pepper
By maredan
In a large pot of boiling salted water, cook the pasta until al dente
- 1 pound bucatini, perciatelli or thick spaghetti
- 2 tablespoons extra-virgin olive oil
- 5 ounces pancetta, sliced 1/2 inch thick and cut into 1-inch-long pieces (1 cup)
- 1 1/4 cups freshly grated Pecorino Romano, plus more for serving
- 1 teaspoon freshly ground pepper
- Salt
Venitian Lemon Shake
By maredan
Directions Combine all of the ingredients in a blender and blend until creamy
- 1 1/2 cups vanilla ice cream
- 1 cup lemon sorbet
- 1/2 cup fresh lemon juice
- 1/3 cup vodka
- 1/4 cup Prosecco or Champagne
Red Pepper Dip
By maredan
Directions 1. With the rack in the middle position, preheat the oven to 180?C (350?F)
- 4 * 4 red bell peppers, halved lengthwise and cored
- 1/4 * 1/4 cup olive oil
- 1 * 1 teaspoon sherry vinegar or red wine vinegar
- * salt and pepper
Pound Cake
By maredan
Preheat the oven to 325°
- 2 1/2 sticks unsalted butter, softened
- 1 1/4 cups sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 6 large eggs
- 1/4 cup milk, at room temperature
- 2 1/2 cups cake flour
Brazo de Reina
By maredan
Directions Dulce de leche Place the unopened can of sweetened condensed milk in a saucepan
- Dulce de leche
- 1 can (300ml) sweetened condensed milk or 1 1/4 cups store-bought dulce de leche
- Coconut cake
- 3/4 cup all-purpose unbleached flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/4 cup oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 3/4 cup sweetened grated coconut, toasted
Orange Cake
By maredan
For the Cake 1. With the rack in the middle position, preheat the oven to 180°C (350°F)
- For the Cake
- 375 * 375 millilitres (1 1/2 cups) unbleached all-purpose flour
- 5 * 5 millilitres (1 teaspoon) baking powder
- 250 * 250 millilitres (1 cup) softened unsalted butter
- 250 * 250 millilitres (1 cup) sugar
- * Grated zest of 3 oranges
- 3 * 3 eggs
- 60 * 60 millilitres (1/4 cup) orange juice
- For the Strawberry Coulis
- 500 * 500 millilitres (2 cups) fresh or frozen strawberries, thawed
- 60 * 60 millilitres (1/4 cup) sugar
- For the Garnish
- 1 * 1 litre (4 cups) fresh strawberries, hulled
- 60 * 60 millilitres (1/4 cup) sugar
- * Zest of 1 lemon
Chocolate Dipped Anise Biscotti
By maredan
Directions Preheat oven to 350 degrees
- 1 1/2 cup(s) all-purpose flour, about 6 3/4 ounces
- 1 teaspoon(s) aniseed
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) sugar
- 2 tablespoon(s) butter, softened
- 2 large eggs
- Cooking spray
- 3 ounce(s) premium dark chocolate, coarsely chopped
Deep Dish Peach Pie with Pecan Strusel Topping
By maredan
For streusel topping: Stir flour, oats, sugar, and salt in medium bowl
- Streusel topping:
- 1/2 cup plus 2 tablespoons unbleached all purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup (packed) golden brown sugar
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 3/4 cup pecans, coarsely chopped
- Crust:
- 1 1/2 cups unbleached all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 1/3 cup non-hydrogenated vegetable shortening, frozen, diced
- 3 1/2 tablespoons (or more) ice water
- Filling:
- 3/4 cup sugar
- 2 tablespoons quick-cooking tapioca
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons fresh lemon juice
- 3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
- Special equipment: 9- to 9 1/2-inch-diameter ceramic deep-dish pie plate