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Recipes
POPPYCOCK
By jarren
Place popped popcorn and nuts in a large greased bowl
- 24 cups popped popcorn
- 1 can mixed nuts
- 1 cup butter
- 1 1/2 cups sugar
- 1 cup white corn syrup
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp vanilla
- Can substitute 1 1/2 cups mixed toasted pecans and natural almonds, coarsely chopped.
PORK TENDERLOIN SUPERB (Chere)
By jarren
Trim and clean tenderloins and marinate in a mixture of the soy sauce, whiskey and sugar for 2 to 3 hours
- Mustard Sauce:
- 3 to 4 pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup Rye or Bourbon
- 4 tbsp brown sugar
- Dijon mustard
- Toasted sesame seeds
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard (or more, to taste)
- 4 tbsp chopped green onion
- Gingered Jezebel Sauce:
- 2/3 cup pineapple preserves
- 1/3 cup apple jelly
- 2 tbsp horseradish
- 1 tbsp grated fresh ginger
- Juice of 1/2 lemon
- Pepper to taste
CHOCOLATE MINT TART
By jarren
wrap the outside of a greased 9 inch(23 cm) springform pan with foil
- 1 1/4 cups chocolate wafer crumbs
- 2 tbsp butter, melted
- 1 egg white
- 4 oz light cream cheese, softened
- 2 eggs
- 1/3 cup cocoa
- 1 can (300ml) low fat sweetened
- condensed milk
- 1/4 cup chocolate ice cream topping
- 1 tsp vanilla
- 1/4 tsp peppermint extract
- 1 cup whipping cream, whipped
- Shaved chocolate mint thins
ROASTED ASPARAGUS SALAD WITH PARMESAN CROUTONS
By jarren
Lemon-Tarragon Dressing: In small bowl, whisk together lemon juice, mustard, honey, garlic, salt and pepper
- Lemon-Tarragon Dressing:
- 1/4 cup lemon juice
- 4 tsp each Dijon mustard and liquid honey
- 1 small clove garlic, minced
- 1/4 tsp each salt and pepper
- 1/3 cup extra-virgin olive oil
- 3 tsp chopped fresh tarragon
- Parmesan Croutons:
- Half baguette (8 inches/20),
- cut in 1/2-inch (1cm) cubes
- 1/2 cup finely grated Parmesan cheese
- Salad:
- 2 Kg asparagus (about 4 bunches),
- trimmed and cut in 11/2-inch
- (4 cm) lengths
- 1 tbsp olive oil
- 1/4 tsp each salt and pepper
- 3 cups grape tomatoes, halved
- 1 pkg (142 g) baby arugula
- 1 pkg (142 g) baby spinach
NANAIMO BARS
By jarren
Combine crumbs, coconut and walnuts
- 2 cups graham wafer crumbs
- 1 up fine coconut, unsweetened
- 1/2 cup chopped walnuts
- 1/2 cup butter
- 5 tbsp cocoa powder
- 1/4 cup sugar
- 1 egg
- 1 1/2 cups icing sugar
- 3 tbsp milk
- 1 tsp vanilla
- 1/4 cup soft butter
- 2 tsp vanilla instant pudding mix (or custard powder)
- 3 squares semi-sweet chocolate
- 4 1/2 tsp butter
RED & WHITE WINE SANGRIA
By jarren
Stir Together orange juice and sugar
- 2 Cups Fresh Orange Juice
- 1/3 Cup Sugar
- 1 Bottle White Wine
- 1/2 Bottle Red Wine
- 2 Tbsp Grand Marnier
- 1 Sliced Orange
- 1 Sliced Lemon
- Sliced Strawberries
- 1 Can Club Soda
APPLE TART
By jarren
Preheat oven to 415 degrees
- 1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
- 4 whole Apples, Cored, Halved, And Sliced, But Not Peeled
- 1 cup Brown Sugar
- 1/4 teaspoon Salt
OLIVE-STUFFED BUTTERFLIED LEG OF LAMB
By jarren
Gourmet - April 2016 (made by Pat) from Bon Appetit - April 2015
- Assembly:
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1/2 cup pine nuts
- 1/2 cup pitted Kalamata olives
- 1/4 cup drained oil-packed anchovies
- 1/4 cup finely grated lemon zest
- 1/4 cup mint leaves
- 1/4 cup parsley leaves
- 2 tbsp thyme leaves
- 1/2 cup olive oil, plus more
- Kosher salt, freshly ground pepper
- 3-4 lb piece butterflied boneless leg of lamb
- 2 cups soft sheep's-milk cheese or goat cheese
- 1 garlic clove, finely grated
- 2 tsp finely grated lemon zest
- 1/2 tsp thyme leaves
- 1/2 cup plus 1 tbsp olive oil
- Kosher salt, freshly ground pepper
- 1 bunch watercress, trimmed
- 1 tbsp fresh lemon juice
- Flat-bread (for serving)
MUSTARD DRESSING (for salmon)
By jarren
Conbine all ingredients at least a day ahead and store in the refrigerator
- 1 tbsp tomato ketchup
- 2 tbsp Dijon mustard
- 3/4 cup sour cream
- 2 tbsp plain yogurt
- 2 tbsp finely chopped green onion
- Couple dashes of Tabasco sauce
- Pepper to taste
- 3 tbsp sweet hamburger pickle relish
- Dash of Worcestershire sauce
CEDAR PLANKED SALMON WITH HONEY & MUSTARD
By jarren
Soak cedar plank in water for several hours
- 3 tbsp canola oil
- 1 , 3 lb piece of salmon, skin on
- 1/2 cup honey
- 4 tbsp mustard
- zest of 1 lemon
- hot chili flakes to taste
- 4 tbsp minced fresh thyme or sage
- salt to taste
- lemon, cut in wedges, for garnish
- sprigs of thyme or sage for garnish