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Recipes
Grand Raspberry Trifle
By eveweb
English trifle can be made in one large dish or several small dishes
- 1/2 cup plus 2 tablespoons sugar
- 1/4 cup fresh lemon juice
- 1 cup seedless raspberry jam
- 4 cups raspberries
- 2 cups heavy cream
- 1 1/2 pounds favorite pound cake
Split-Pea Soup
By eveweb
Sauteing onion mellows the flavor without depleting its rich stores of quercetin, an antioxidant and potent anti-in...
- 8 black peppercorns, cracked
- 3 sprigs thyme, plus more, chopped, for garnish
- 2 sprigs flat-leaf parsley, plus more, chopped, for garnish
- 1 dried bay leaf
- 2 tablespoons safflower oil
- 2 medium carrots, cut into 1/2-inch pieces
- 2 celery stalks, cut into 1/2-inch pieces
- 1 large onion, cut into 1/2-inch pieces
- 2 tablespoons minced garlic (6 cloves)
- 1 ham steak (7 ounces), cut into 1/2-inch pieces
- 1 1/2 teaspoons coarse salt
- 1 pound split peas
- 8 cups water, plus more if needed
Wild Mushroom and Barley Soup
By eveweb
1. Heat water to steaming and stir in mushrooms
- 4 cups (1 L) water
- 1 oz (30 g) mixed dried mushrooms (porcini, morels, shiitake, oyster)
- 2 tbsp (25 mL) butter
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 1 carrot, finely diced
- 1/4 cup (50 mL) dry sherry
- 2 cups (500 mL) beef, chicken or vegetable stock
- 1/4 cup (50 mL) pearl barley
- 2 tsp (10 mL) chopped fresh thyme
- Salt and freshly ground pepper
Baked Brie with Pecans
By eveweb
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre
- 1 small wheel of Brie or Camembert (about 9 ounces)
- 1/2 cup pecan pieces
- 3 tablespoons light-brown sugar
- 3 tablespoons pure maple syrup
- crackers or sliced baguette, for serving
Deep, Dark Brownies
By eveweb
This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery
- 3/4 cup all-purpose flour
- 1 tablespoon best-quality cocoa powder, preferably Valrhona
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 3/4 teaspoon instant espresso powder
- 5 ounces semisweet chocolate, finely chopped
- 3/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional
Pineapple cream
By eveweb
make it COMBINE pineapple juice, sugar, cornstarch and lemon juice in small saucepan
- 1/2 cup pineapple juice
- 1/4 cup sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. lemon juice
- 1 egg 1 pkg (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
- 8 cups sliced fresh fruit (melon, berries, grapes etc)
Berrylicious Sling
By eveweb
Muddle well the berries with Cointreau and pour into shaker
- 1.5 oz. gin
- .5 oz. Cointreau
- 2 oz. white cranberry juice
- 1 oz. white grape juice
- fresh berries
Mushroom and Cheese Puffs
By eveweb
1.Preheat oven to 375F (190C)
- Ingredients
- 8 oz (227 g) pkg sliced button mushrooms
- 1 small red pepper, chopped
- 3 garlic cloves, minced
- 1 1/2 cups (375 mL) frozen hash browns
- 2 tsp (10 mL) paprika, preferably smoked
- Generous pinches salt and pepper
- 8 eggs
- 1/3 cup (75 mL) milk
- 1 tbsp (15 mL) Dijon
- 2 green onions, sliced
- 1 cup (250 mL) crumbled feta
Potato Leek Soup
By eveweb
Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth
- 2 dried bay leaves
- 6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
- 4 sprigs fresh flat-leaf parsley
- 1 teaspoon whole black peppercorns
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 stalks celery, cut into 1/4-inch dice
- 6 leeks, white parts only, washed well, thinly sliced
- 4 shallots, diced
- 6 cloves garlic, minced
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1 cup milk
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
Baked French Toast
By eveweb
Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch
- 6 large eggs
- 2 cups milk
- 1/3 cup heavy cream
- 1/3 cup plus 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon coarse salt
- 10 slices day-old brioche (about 3/4 inch thick)
- 1 cup pecans (coarsely chopped or crushed)
- Rum-Raisin Maple Syrup, for serving