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Recipes
BANANA SMOOTHIES
By SmedleyBooBoo
Blend together in blender
- 1 c. milk
- 2 Tbl. yogurt
- 1 egg
- 1 banana
- 1 tsp. honey
Pumpkin Dessert Cakes or Loaf
By SmedleyBooBoo
Add dry ingredients to moist ingredients
- Sift together 1 1/2 cups flour, 1/4 t. ground cloves, 1/4 t. cinnamon, 1/4 t.
- nutmeg, 1/2 t. baking powder, 1/2 t. baking soda, 1/2 t. salt.
- Combine 1 1/2 cups sugar, 1/2 cups low-fat vanilla yogurt, 3 egg whites. Add 1
- cup pumpkin.
Deviled Eggs a la Zabar’s
By SmedleyBooBoo
I leave my eggs in the carton – and the day before I am going to hard boil them I turn the carton on its side
- 12 Large Eggs
- 1 Tablespoon Salt
- 1 ¼ teaspoon Salt
- 3 Medium Shallots – Finely Minced
- 2 Tablespoons Sweet Butter
- ½ Cup Sour Cream
- 1/3 Cup Hellmans Mayonnaise
- 1/8 Teaspoon Cayenne Pepper or Sweet Paprika
- ¼ Cups Chives – Finely Chopped
- The Zest of 3 Lemon – Finely Grated
- 2 oz Red Salmon Caviar
- 2 oz Hackleback Caviar
Caramel-Apple Pie
By SmedleyBooBoo
1. Prepare piecrust. On a lightly floured surface, roll dough from center to edges into a 12-inch circle
- Piecrust (recipe follows)
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 cups peeled and coarsely
- chopped Jonathan apples
- 1/2 cup caramel-apple dip
- 2 tablespoons milk
- 1 cup all-purpose flour
- cup packed brown sugar
- 1/2 cup butter
- Piecrust: In a bowl, cut 1/3 cup butter
- into 1-1/4 cups all-purpose flour with
- a pastry blender till pieces are the
- size of peas. Sprinkle 1 tablespoon
- milk over part of the mixture; gently
- toss with a fork. Repeat moistening
- the dough, using 3 tablespoons more
- milk (1 tablespoon at a time), till all the
- dough is moistened. Shape into a ball.
Retro Black Forest Gateau
By SmedleyBooBoo
To construct the cake: * Place the first layer of the cake on the plate or stand you intend to serve it from (...
- For the chocolate sponge:
- * In a large bowl or mixer beat 150g/6oz butter with 150g/6oz of granulated sugar until light and fluffy.
- * Add three eggs to the mix and beat well.
- * Gently mix in 150g/6oz self raising flour, replacing two tablespoons of the flour with cocoa powder.
- * Pour into a greased and lined round baking tin (approx 25cm), bake at gas 4/350f/180c for around an hour or until a skewer comes out clean.
- * Leave to cool completely before slicing into three layers.
- For the filling:
- * Whip 1 pint of whipping or double cream until it holds stiff peaks, be careful not to over-whip.
- * Drain three 400g cans of cherries in juice reserving the juice.
- * Mix two thirds of the reserved juice with a heaped tablespoon of cornflour and a splash of brandy. Heat gently in a saucepan until the liquid has clarified and thickened. Cool completely.
- * To make the syrup bring the remaining juice to the boil in a small pan, adding sugar to taste and a splash of brandy. Reduce by half.
- For the chocolate edging:
- * Line a baking tray with cling film then melt 250g of good dark chocolate.
- * Spread the molten chocolate over the cling film to form a thin layer.
- * Leave to set the break into shards.
Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
By SmedleyBooBoo
For sauce: Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes
- Sauce:
- * 2 cups halved seedless red grapes
- * 2 cups tawny Port
- * 2 cups low-salt chicken broth
- * 2 teaspoons chopped fresh rosemary
- Sausage Crust and Lamb:
- * 1/2 cup halved seedless red grapes
- * 1/4 cup halved pitted Kalamata olives
- * 1 tablespoon chopped fresh rosemary
- * 1 teaspoon balsamic vinegar
- * 1 small garlic clove
- * 8 ounces ground lamb
- * 1/2 teaspoon coarse kosher salt
- * 1/4 teaspoon freshly ground black pepper
- * 2 2- to 2 1/2-pound well-trimmed racks of lamb (each with 8 bones)
- * 4 tablespoons olive oil, divided
- * 1/2 cup low-salt chicken broth
- * 4 tablespoons Dijon mustard, divided
- * 2 1/2 cups fresh breadcrumbs made from crustless French bread
Halva
By SmedleyBooBoo
In a small saucepan, bring sugar and water to a boil
- * 1 cup granulated sugar
- * 1/2 cup water
- * 1/4 cup rosewater
- * 4-6 saffron threads or 1/2 teaspoon ground saffron
- * 2 sticks unsalted butter
- * 1 cup all purpose flour
Chèvre with Candied Figs
By SmedleyBooBoo
1. Slice the chèvre log, and place on an oven pan
- * 3/4 pound chèvre or other goat cheese
- * 4 fresh figs or 1/2 cup dried
- * 1/4 cup of balsamic vinegar
- * 3 tbsp of brown muscovado sugar, or brown sugar
Pumpkin Hazelnut Tea Cake
By SmedleyBooBoo
Preheat oven to 350F. Lightly coat a 8x4 inch loaf pan with cooking spray
- 3 tbsp. canola oil
- 1/2 cup honey
- 2 eggs, lightly beaten
- 1/2 cup all purpose flour
- 1/2 tsp. baking powder
- IA tsp. ground cinnamon
- 1/4 tsp. salt
- 3/4 cup canned pumpkin puree
- 3 tbsp. firmly packed brown sugar
- 1 cup whole wheat flour
- 2 tbsp. flaxseed
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 2 tbsp chopped hazelnuts (filberts)
Duck Meatballs
By SmedleyBooBoo
Grind the duck meat and pork meat in a meat grinder as fine as possible
- * 12 ounces of duck meat, preferably leg meat, skinless, boneless
- * 12 ounces of pork meat, preferably shoulder meat
- * 7 ounces of fresh ricotta cheese
- * 3 tablespoons parsley, fine chopped
- * 1 tablespoon tarragon, fine chopped
- * 3 tablespoons Parmesan cheese, grated
- * 3 fresh shallots, peeled, fine chopped
- * 3 teaspoons of kosher salt
- * 1 teaspoon of fresh ground black pepper
- * 1 egg
- * 1/4 cup bread crumbs
- * 3 tablespoons heavy cream, whipped
- * 3 tablespoons extra-virgin olive oil
- * 1 onion, medium size, peeled, fine chopped
- * 2 tomatoes, peeled, seeded, rough chopped
- * 2 cups chicken stock