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Recipes
Geisha Cocktail
By Janet-2
Mix all ingredients above
- 1 oz. absolute vodka
- splash of citronge
- 1/2 oz. soho lychee liqueur
- 1/2 oz. lychee juice
- 1/2 oz. cranberry juice
Chestnut and Sherry Soup
By Janet-2
Extra tips: - Review: too oniony - reduce shallots - Can replace fresh chestnuts with Trader Joe's boxed chestnuts
- For chestnut and sherry soup:
- 1 3/4 1 3/4 3/4 pounds fresh chestnuts*
- 6 6 6 tablespoons (3/4 stick) unsalted butter
- 2 2 2 cloves garlic, finely chopped
- 3 3 3 medium shallots, thinly sliced
- 1 1 1 leek, white part only, thinly sliced
- 2 2 2 stalks celery, chopped
- 2 2 2 whole sprigs thyme
- 1 1 1 fresh bay leaf
- 2 1/4 2 1/4 1/4 cups white wine
- 1 1/4 1 1/4 1/4 cups fino sherry
- 2 2 2 quarts plus 2 cups chicken stock or low-sodium chicken broth
- 1/3 1/3 1/3 cup honey
- 2 2 2 teaspoons fine sea salt
- 3/4 3/4 3/4 teaspoon freshly ground black pepper
- For truffle garnish:
- 2/3 2/3 2/3 cup truffle juice**
- 10 10 1/4 tablespoons (1 1/4 sticks) unsalted butter
- 1/4 1/4 1/4 cup fino sherry
- 4 4 4 teaspoons chives, minced
- 1/2 1/2 1/2 teaspoon sea salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.
Beef Tenderloin Rossini
By Janet-2
Season the tenderloins with salt and pepper
- Sauce Perigeux:
- 4 5-ounce beef tenderloins
- salt and pepper
- clarified butter
- 3 oz. butter
- 2 lbs. onions, sliced
- 1 cup cognac
- 1 qt. Madeira
- 3 sprigs of thyme
- 3 bay leaves
- 5 oz. mushrooms, chopped
- 20 peppercorns, crushed
- 1/2 gal. brown veal stock
- corn starch, as needed
- 1 cup black truffles, minced
- Sauteed Mushrooms:
- 1 lb. royal trumpet mushrooms
- 1 lb. oyster mushrooms
- 1 lb. maitake mushrooms
- 3 oz. clarified butter
- salt and pepper
- 2 garlic cloves, minced
- 2 shallots, minced
- 2 tbsp. butter
Watermelon Cosmopolitan
By Janet-2
Remove the skin off the mini watermelon with a knife or vegetable peeler
- 1 mini watermelon, seedless
- 1 cup vodka, chilled
- 1/4 cup triple sec, chilled
- 1/3 cup Cointreau, chilled
- Juice of 3 limes
- Sugar cane sticks (optional garnish)
- Mint sprigs (optional garnish)
Pork Chops with Apple Hash
By Janet-2
Brining: Take a large ziploc bag and add cider, salt and sugar
- Hash:
- 2 thick pork loin chops
- S&P, to taste
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 cup hard cider or apple juice
- ice cubes
- 1 apple, peeled and cubed into 1" cubes
- 2 carrots, peeled and chopped into small pieces
- 1 parsnip, peeled and chopped into small pieces
- 1 shallot, peeled and chopped finely
English Scone
By Janet-2
Pre-heat your oven to 425 degrees F or 225 degrees C
- - 1.5 tsp baking powder
- - 2.5 cups flour (you can substitute self raising flour for the flour and baking powder)
- - 60g butter, cold or 2 ounces
- - 3/4 cup milk
- - 1/4 cup cold water (substitute soda water if you have it)
- - 1 Tablespoon fine white sugar
Dilled Salmon Salad
By Janet-2
Heat the oven to 425°F and arrange a rack in the middle
- 1 (20-ounce) skin-on salmon fillet, pin bones removed
- 1 teaspoon olive oil
- 1/3 cup small-dice red onion
- 3 tablespoons champagne vinegar
- 3/4 cup small-dice celery
- 1/4 cup crème fraîche
- 2 tablespoons capers
- 1 tablespoon coarsely chopped fresh dill
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
Royal Bermuda Cocktail
By Janet-2
Shake in iced cocktail shaker & strain
- 1 3/4 oz Barbados rum
- 1/2 oz fresh lime juice
- 1/4 oz Cointreau
- 1/4 tsp sugar or 1/4 oz simple syrup
- 1/4 oz falernum
Hibiscus Margarita
By Janet-2
Place the tequila in a medium saucepan and warm over medium-low heat until the temperature reaches 160°F and ...
- 16 ounces silver (blanco), 100 percent agave tequila
- 2 ounces dried Jamaica flowers, also known as hibiscus or flor de Jamaica (about 1 1/4 cups)
- 5 ounces Grand Marnier
- 4 ounces freshly squeezed lime juice (from about 8 limes)
- 2 ounces Simple Syrup
- Ice (optional)
- Lime wedges, for serving
Mexican style Pecan-Chocolate Squares
By Janet-2
Cookie base with pecan topping - a pecan bar
- Cookie base:
- 6 ounces (3/4 cup) cold unsalted butter, cut into 1/4" pieces
- 9 ounces (2 cups) unbleached all-purpose flour
- 1/2 cup packed light brown sugar
- 2 tsp. ground cinnamon
- 1/8 tsp. salt
- 2 ounces finely grated bittersweet cocolate (1/2 cup)
- Pecan Topping:
- 10 ounces (3 cups) pecans, toasted
- 1/2 cup unsalted butter
- 1 cup packed dark brown sugar
- 1/3 cup honey
- 2 tbsp. heavy cream
- 1/2 tsp. salt