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Recipes
Sesame Ginger Sauce
By Chez_Alexander
Combine all ingredients, stirring well with a whisk
- 2 TBS rice wine vinegar
- 2 TBS soy sauce
- 1 TBS water
- 1 TBS dark sesame oil
- 1 tsp minced peeled fresh ginger
- 1/4 tsp crushed red pepper
- 1 garlic clove, minced
Lemon & White Chocolate Mousse Parfaits with Strawberries
By Chez_Alexander
These tart and creamy parfaits have a luxurious texture
- 5 large egg yolks
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- 4 teaspoons lemon peel, finely grated
- Pinch of salt
- 1/4 cup plus 2 2/3 cups cream
- 1 (3.5-ounce) bar high-quality white chocolate, finely chopped
- 2 pounds strawberries, hulled and sliced
Lemon Cornmeal Cookies
By Chez_Alexander
Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat
- 1 cup flour (about 4 1/2 ounces)
- 1/3 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 3/4 cup plus 2 tablespoons sugar
- 6 tablespoons butter, softened
- 1 large egg
- 1 tablespoon grated lemon rind
Hasselback Apples
By Chez_Alexander
Choose firm apples with sweet-tart flavor, such as Pink Lady or Honeycrisp; in our tests, Fuji and Granny Smith fel...
- 2 large firm apples, peeled, cored, and halved vertically
- Cooking spray
- 4 tablespoons brown sugar, divided
- 2 1/2 tablespoons butter, melted and divided
- 3/4 teaspoon ground cinnamon, divided
- 2 tablespoons old-fashioned rolled oats
- 1 teaspoon flour
- 1/4 teaspoon kosher salt
- 1 1/2 cups vanilla ice cream
Sparkling Pomegranate Cocktail
By Chez_Alexander
This simple, delicious cocktail can easily be doubled to serve more guests
- 2 cups pomegranate juice (such as pom Wonderful)
- 1 1/2 cups lemon-flavored sparkling water
- 1/2 cup berry-flavored vodka or plain vodka
- Lemon rind strips (optional)
Radish Carpaccio
By Chez_Alexander
Whisk together yogurt, goat cheese, lemon rind, and 2 teaspoons oil until smooth
- 1/3 cup plain Greek yogurt
- 1 1/2 ounces goat cheese, softened
- 1/2 teaspoon grated lemon rind
- 4 teaspoons olive oil, divided
- 5 ounces very thinly sliced radishes (about 8 small radishes)
- 1/4 teaspoon flaky sea salt
- 2 tablespoons torn fresh mint leaves
- 3/4 teaspoon za'atar (optional)
Mushroom Crepes With Ham
By Chez_Alexander
1. Saute the onion in the butter until soft
- 1 batch of Basic Crepe Batter, prepared (makes 6 crepes)
- 3 TBS butter
- 3 Shallots or 1/2 onion, chopped
- 1 1/2 cups mushrooms, thinly sliced
- 1/2 cup chicken broth
- 6 thin slices of boiled ham
- 2 oz Swiss or Gruyere cheese, grated
- 1/4 cup heavy whipping cream
- 1 TBS cornstarch dissolved in 2 TBS cold water
Chickpea "Meatballs" with Crunchy Romaine Salad
By Chez_Alexander
1. Combine lettuce, parsley, cucumber, tomatoes, and onion; set aside
- 3 cups torn romaine lettuce (about 3 oz.)
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 cup chopped English cucumber
- 1 cup quartered grape tomatoes (about 5 oz.)
- 1/3 cup slivered red onion 3 garlic cloves, divided
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons water
- 1/4 tsp black pepper
- 5 tablespoons tahini (sesame seed paste), divided
- 1/4 cup extra-virgin olive oil, divided
- 1 1/8 teaspoons kosher salt, divided
- 1 (15-oz.) can unsalted chickpeas, drained
- 1/2 cup whole-wheat panko (Japanese breadcrumbs)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 large egg
Peach and Blue Cheese Bites
By Chez_Alexander
Pair tangy Gorgonzola cheese with a sweet peach spread for an impressive and delicious display of bite-sized tartle...
- 24 small tartlet shells
- 2 ounces Gorgonzola cheese
- 1/2 cup peach fruit spread
- 3 tablespoons chopped roasted salted almonds
Pistachio-Crusted Salmon with Cherries
By Chez_Alexander
1. Season salmon with salt and pepper
- 1 1 1 cup fresh cherries, stems and pits removed
- 3/4 3/4 3/4 cup roasted, salted pistachios, finely crushed
- 2 2 2 TBS fresh mint, coarsely chopped
- 1 1/2 1 1/2 1/2 lb sockeye (or coho) salmon fillets, skin removed
- 1/2 1/2 1/2 tsp kosher salt
- 1/4 1/4 1/4 tsp pepper
- 2 2 2 TBS olive oil
- 1/2 1/2 1/2 cup balsamic vinegar
- 1/4 1/4 1/4 cup cherry preserves