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Recipes
Milk Chocolate Creme Brulee
By Chez_Alexander
A splash of nutty amaretto adds an extra layer of elegance to the milk chocolate in this decadently creamy dessert
- 2 cups whole milk
- 1/4 cup granulated sugar, divided
- 1/8 teaspoon salt
- 3 ounces milk chocolate, finely chopped
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon amaretto (almond-flavored liqueur)
- 1/2 teaspoon vanilla extract
- 2 tablespoons superfine sugar
Spinach, Herb, & Cheese Phyllo Rolls
By Chez_Alexander
These golden, flaky rolls make an impressive party appetizer or serve with a side salad for a filling lunch
- 3/4 cup fresh flat leaf parsley, chopped
- 1/2 cup shallots, finely chopped
- 1/2 cup green onions, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 1 1/2 tablespoons fresh thyme, chopped
- 1 (12-ounce) bag baby spinach leaves, coarsely chopped
- 6 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon freshly ground black pepper
- 1 egg, lightly beaten
- 3/4 cup feta cheese, crumbled
- Cooking spray
- 1/2 of 1 (1-pound) package (14 x 9-inch) frozen phyllo sheets, thawed, about 8-ounces or about 20 sheets
Bronzies (Cashew & Marzipan Blondies)
By Chez_Alexander
1. Preheat the oven to 350 degrees F
- 3/4 cup (6 ounces) unsalted butter
- 3/4 cup (4 1/2 ounces) white chocolate chips
- 1/2 cup (3 1/2 ounces) dark brown sugar, loosely packed
- 1/2 cup (3 1/2 ounces) granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups (6 3/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces marzipan, chopped in small pieces (almond paste works too)
- 1 cup chopped toasted cashews
- 1/4 cup (1 1/2 ounces) dark chocolate chips
Cherry Glazed Cornish Hens
By Chez_Alexander
1. Preheat oven to 400F. 2
- 1/2 cup cherry preserves
- 1/2 cup port
- 1 TBS grated fresh ginger
- 1 TBS balsamic vinegar
- 2 (1/2 lbs each) Cornish Hens
Corn on the Cob with Lemon-Chive Butter
By Chez_Alexander
1. Bring 8 cups water to a boil in a large stockpot
- 8 cups water
- 4 ears shucked corn
- 1 1/2 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter, melted
- 1 teaspoon olive oil
- 1/2 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Cherry Crisp
By Chez_Alexander
The bountiful cherry crop in Wisconsin and Michigan provides the inspiration for this fresh fruit dessert with all-...
- FILLING:
- 6 cups (about 2 pounds) sweet cherries, pitted
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- Cooking spray
- TOPPING:
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- 6 tablespoons chilled butter, cut into small pieces
- 1/3 cup sliced almonds
Salad Olivier
By Chez_Alexander
1. Place 3 TBS water and potatoes in a microwave-safe bowl; cover tightly with plastic wrap
- 2 hardboiled eggs, coarsely chopped
- 6 TBS water, divided
- 12 oz small Yukon Gold potatoes, halved
- 1/4 cup mayonnaise
- 2 TBS pickle relish
- 1 tsp sugar
- 1 tsp black pepper
- 1 tsp Dijon mustard
Buttermilk-Corn Soup with Shrimp
By Chez_Alexander
1. Place shrimp in a medium saucepan
- 12 oz medium shrimp, peeled and deveined
- Kosher salt and black pepper
- 3 TBS olive oil, divided (2 TBS / 1 TBS)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tsp cayenne pepper
- 1/2 tsp cumin
- 3 cups fresh corn kernels (~4 medium ears)
- 3 cups buttermilk, divided (1 cup / 2 cups)
Macerated Berries with Whipped Cream
By Chez_Alexander
1. Combine first 6 ingredients in a bowl
- 4 cups sliced strawberries
- 2 1/2 cups blueberries
- 2 1/2 TBS torn fresh mint
- 3 1/2 TBS honey
- 2 1/2 TBS Cointreau
- 3/4 tsp balsamic vinegar
- 1/4 cup heavy cream, chilled
- 1 TBS confectioner's sugar
- 3 TBS chopped dry-roasted pistachios
- Mint sprigs (optional)
Soba Noodle & Shrimp Bowls
By Chez_Alexander
1. Cook noodles according to package directions; drain and chill until ready to serve
- 1 (8-oz.) pkg. soba noodles
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon Sriracha chili sauce
- 1 1/2 pounds large peeled and deveined raw shrimp
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons canola oil, divided
- 1 1/2 cups matchstick carrots
- 1 1/2 cups snow peas (about 4 oz.)
- 1/2 cup thinly sliced red onion (from 1 small onion)
- Chopped fresh cilantro (optional)