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Recipes
Hibiscus Ginger Punch
By Janet-2
Serves 12 Combine water, hibiscus blossoms, and ginger in a pot
- 4 1/2 cups water
- 1 cup dried hibiscus blossoms
- 2-inch piece of ginger, thinly sliced
- 1 cup sugar
- 4 cups chilled ginger ale
- 2 750-mL bottles chilled champagne, sparkling white wine, or sparkling mineral water
- Optional: ice, garnishes of mint, lemon or lime slices
Chicken Tarragon Salad
By Janet-2
Heat the oven to 400°F and arrange a rack in the middle
- 2 bone-in chicken breasts (about 2 pounds)
- 2 whole chicken legs (thigh and drumstick, about 1 1/2 pounds)
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 cup small-dice red onion
- 2 tablespoons champagne vinegar
- 1 cup small-dice tart apple, such as Braeburn, Granny Smith, or Gravenstein
- 2/3 cup small-dice celery (from about 2 medium celery stalks)
- 2/3 cup mayonnaise
- 3 tablespoons finely chopped fresh tarragon leaves
Buttermilk Biscuits
By Janet-2
Preheat oven to 450 degrees
- 2 cups whole milk
- 1/4 cup vinegar
- 4 cups of all-purpose flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tbsp. sugar
- 2 sticks cold butter
English Scone Version 3
By Janet-2
Tip: Adding a squeeze of lemon juice to the milk sours it slightly, mimicking sharp-tasting buttermilk, often used ...
- 350 g self-raising flour, plus more for dusting
- 1/4 tsp salt
- 1 tsp baking powder
- 85 g butter, cut into cubes
- 3 tbsp caster sugar
- 175 ml milk
- 1 tsp vanilla extract
- squeeze lemon juice (see Know-how below)
- beaten egg, to glaze
- jam and clotted cream, to serve
Baked Egg & Mushroom Flowers
By Janet-2
Preheat oven to 400 degrees F
- 3/4 - 3/4 lb. mushrooms, finely chopped
- 1/4 - 1/4 cup finely chopped shallot
- 2 - 2 tbsp. unsalted butter
- 1/4 - 1/4 tsp. salt
- 1/4 - 1/4 tsp. black pepper
- 2 - 2 tbsp. creme fraiche or sour cream
- 1 - 1 tbsp. finely chopped tarragon
- 12 - 12 slices Black Forest or Virginia ham (without holes)
- 12 - 12 large eggs
Scallops with Mango Amuse Bouche
By Janet-2
First peel mango, cut 2/3 of the mango in small cubes 1/3 inch thick
- 10 medium sized scallops (they need to fit in the spoon)
- 1 mango, not too ripe (2/3 diced in small cubes, 1/3 grated)
- 1 blood orange, half peeled in quarters and cubed, the other half juiced
- 1 tsp chives, chopped
- cayenne pepper
- 1.5 tbs olive oil
- 2 tsp orange champagne vinegar (or raspberry vinegar)
- salt and pepper
Corn and Shitake Fritters
By Janet-2
Cut the corn kernels from the cobs and transfer half of them to a blender
- 3 ears of corn, shucked
- 1 large egg
- 1/4 cup milk
- 1/2 cup plus 1 tbsp. vegetable oil
- 3 large shitake mushrooms (2 ounces), stems discarded and caps cut into 1/2 inch dice
- 1/4 cup diced sweet onion
- 3/4 cup all purpose flour
- 1 tsp. baking powder
- 1 1/2 tsps. kosher salt
- 1/2 tsp. freshly ground pepper
Vinaigrette recipes
By Janet-2
Vinaigrettes are 1 part vinegar and 3 parts oil
- French Vinaigrette
- 1 pt. white wine vinegar
- 1 tbsp. Dijon mustard
- 3 pts. extra-virgin olive oil
- Salt and pepper
- Balsamic vinaigrette
- 2 tbsp. shallots, chopped
- 1 pt. balsamic vinegar
- 3 pts. extra-virgin olive oil
- Salt and pepper
Tajine Chicken
By Janet-2
Mix the ingredients for the spice mix well
- Spice mix:
- 3 tbsp. paprika
- 2 tsp. ground ginger or 1/2 Tbsp. chopped fresh ginger
- 1 1/2 tsp. ground cinnamon
- 2 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 3/4 tsp. ground allspice
- 1/4 tsp. cayenne
- Tagine:
- 3 tbsp. olive oil
- 6 whole chicken legs, split at the joint into thighs and drumsticks.
- 1 white onion, cut into 6 wedges
- 5 cloves garlic, minced
- 1/2 head of cauliflower, cut into small florets
- 2 small carrots, peeled and cut into 1-inch pieces
- 1 fennel bulb, cut into 6 wedges
- 1/2 cup tomato paste
- pinch of saffron
- 5 cups unsalted chicken stock
- 2 cups fresh baby spinach, packed tightly
- 1/2 cup pitted green olives
- 1/4 cup golden raisins
- spice mix
- peel from 1 lemon, minced.
Braised Beef Short Ribs
By Janet-2
Season short ribs with salt and pepper on all sides
- • 4 lb. beef short ribs, trimmed to four inches
- • Salt and pepper
- • 2 Tblsp. Corn oil
- • 7 shallots, sliced
- • 6 tomatoes, chopped
- • 2 large carrots, peeled & chopped
- • 1 stalk lemongrass, lower third of inner stalk, chopped
- • 1 head of garlic, peeled & chopped
- • 1 2” piece of ginger, skinned and chopped
- • 1 ½ cup red wine
- • 3 cups chicken stock
- • 3 springs of parsley
- • 2 whole star anise