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Recipes
Strawberry Mascarpone Tart with Port Glaze
By nancytripp
by Andrea Albin
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- Rounded 1/4 teaspoon salt
- 7 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fresh lemon juice
- 3 tablespoons cold water
- 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
- 1/3 cup granulated sugar
- 3/4 cup ruby Port
- 1 pound mascarpone (about 2 cups)
- 1/4 cup confectioners sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 3/4 teaspoon pure vanilla extract
- Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans
Grilled Pork Tenderloin with Mustard-Dill Sauce
By nancytripp
by The Bon Appétit Test Kitchen
- 1/2 cup white balsamic vinegar
- 2 tablespoons plus 1/2 cup chopped fresh dill
- 2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 1-pound pork tenderloin
Cherry-Cranberry Sauce
By nancytripp
by Jennifer Iserloh
- 1 tablespoon unsalted butter
- 1 piece ginger (about 1 inch), peeled
- 1/2 teaspoon cinnamon
- 1/4 cup amaretto
- 1 bag (15 ounces) frozen or fresh cranberries
- 1 bag (10 ounces) frozen cherries
- 1/4 cup sugar
Brown-Sugar Spice Cake with Cream and Caramelized Apples
By nancytripp
Put oven rack in middle position and preheat oven to 350°F
- 8 Gala apples (3 1/2 pounds)
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 stick (1/2 cup) unsalted butter, softened
- 1/3 cup packed light brown sugar
- 1 large egg
- 1/2 cup dark amber or Grade B maple syrup
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 1/4 cups chilled heavy cream
- 1/2 cup sour cream
- 2 tablespoons sugar
- Special equipment: an 8-inch square nonstick cake pan (2 inches deep)
Summer Berry Pudding
By nancytripp
by Chris Ford
- 2 pints strawberries, hulled, quartered
- 2 pints blueberries
- 2 pints blackberries
- 2 pints raspberries
- 1 cup plus 2 tablespoons sugar
- 1 vanilla bean, split lengthwise
- 1 1-pound loaf brioche or challah bread, cut crosswise into 1" slices
- 6 tablespoons unsalted butter, room temperature
- 1/2 teaspoon ground cinnamon
- Special equipment: A 9"10"-diameter springform pan
Portuguese Chicken
By nancytripp
by Jean Anderson
- 1 cup all purpose flour
- 1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
- 1 3- to 3 1/4-pound chicken, cut into 8 pieces
- 2 tablespoons extra-virgin olive oil
- 1 14.5-ounce can diced tomatoes in juice
- 4 ounces thinly sliced prosciutto, chopped
- 12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
- 2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
- 6 large garlic cloves, pressed
- 4 large fresh Italian parsley sprigs
- 4 large fresh bay leaves, bruised
- 1/2 cup dry white wine
- 1/2 cup tawny Port
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 tablespoon butter, room temperature (optional)
Crock Pot Chicken Fajitas Recipe | Yummly
By nancytripp
INSTRUCTIONS Pour half of the canned tomatoes in bottom of crock pot
- 2 pounds boneless skinless chicken breasts
- 1 (10 oz.) can diced tomatoes with green chilies
- 1 red, orange and green bell pepper, julienned
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons fresh lime juice
- 1 Tablespoon honey
- Flour tortillas
- Sour Cream
- Salsa
- Shredded Cheddar Cheese
Pork Tenderloin with Agrodolce
By nancytripp
Agrodolce: Heat oil in large nonstick skillet over medium high heat
- Agrodolce:
- 1 T olive oil
- 3 cups vertically sliced onion
- 1 cup sliced shallots
- 1 T sugar
- 3/4 cup dry white wine
- 1/3 cup golden raisins
- 1/4 cup red wine vinegar
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- Pork Tenderloin:
- 2 tsp fennel seeds, crushed
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1 (1 pound) pork tenderloin, trimmed
- Cooking spray
Green Bean Summer Salad with Italian Sausage, Olives, and Basil Vinaigrette
By nancytripp
Makes six servings
- Ingredients:
- 1 lb. fresh green beans (preferably thin French style beans)
- 4 links (12 oz.) turkey Italian Sausage
- 2 tsp. olive oil (more or less, depending on your pan)
- 1 can (6 oz. drained weight) black olives
- salt and fresh-ground black pepper to taste
- Dressing Ingredients:
- 3 T chopped fresh basil or frozen basil
- 1/2 cup purchased or homemade vinaigrette dressing
Tarragon-Roasted Halibut with Hazelnut Brown Butter
By nancytripp
by Alison Roman
- 1/2 1/2 1/2 cup blanched hazelnuts
- 1 1 bunch 1 large bunch fresh tarragon
- 4 4 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 1/2 1/2 cup (1 stick) unsalted butter
- 1/4 1/4 1/4 cup fresh lemon juice
- Lemon halves