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Recipes
Scarlet Poached Pears
By Dunjab
Bring wine, zest, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, st...
- 2 C white wine, sauvignon blanc or vinho verde
- Zest of one orange
- 1 medium red beet, peeled and sliced
- 1 T sugar
- 2 t fresh lemon juice
- 1 cinnamon stick
- 1 bay leaf
- 3 small firm-ripe D’anjou Pears, peeled, halved lengthwise, and cored
Macaroni and Cheese
By Dunjab
Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish
- •7 tablespoons unsalted butter
- •1/4 cup plus 2 tablespoons all-purpose flour
- •4 cups milk
- •1 1/2 teaspoons dry mustard
- •1/8 teaspoon cayenne, or to taste
- •1 pound elbow macaroni
- •3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
- •1 1/3 cups freshly grated Parmesan
- Read More http://www.epicurious.com/recipes/food/views/Macaroni-and-Cheese-11625#ixzz1AbIGGXKw
Warm Chocolate Souffle
By Dunjab
1.Preheat the oven to 350°
- 5 tablespoons unsalted butter, plus more for greasing
- All-purpose flour, for dusting
- 12 ounces bittersweet chocolate, chopped
- 9 large egg yolks
- 1/2 cup plus 2 tablespoons sugar
- 3 large egg whites
Hefezopf
By Dunjab
can be sweet or zesty
- Fuer die Fuellung:
- 500 g Mehl
- 2 Pck. Hefe (Trockenhefe)
- 50 g Zucker
- 1 Pck. Vanillinzucker
- 100 gr Butter (oder Butter weglassen und stattdessen 250 ml Schlagsahne nehmen)
- 1 Prise Salz
- 2 Ei(er)
- 250 ml Milch, lauwarme (nur ganz wenig nehmen wenn man das Rezept mit Schlagsahne macht)
- 1 EL Milch
- 1 Eigelb zum Bestreichen
- Zesty: 15 Scheiben Procuito und eine Tuete Paremsan und Mustard, Pfeffer
- Sweet:
- 6 Essloeffel Wasser,
- 150 gr Zucker
- 140 gr gemahlene Nuesse
- 1 Eiweiss
- 1 Paeckchen Vanillezucker
Whipped Cream Cheese Frosting
By Dunjab
In a small bowl beat whipping cream until stiff peaks form; set aside
- 1 (8 ounce) package cream cheese
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Tomato Watermelon salad with feta and toasted almonds
By Dunjab
Combine melon and tomatoes in large bowl
- 8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
- 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
- 1 teaspoon (or more) fleur de sel or coarse kosher salt
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
- 6 cups fresh arugula leaves or small watercress sprigs
- 1 cup crumbled feta cheese (about 5 ounces)
- 1/2 cup sliced almonds, lightly toasted
Chicken Chili Tamale Pie
By Dunjab
1. MAKE THE CHILI Preheat the oven to 350°
- 1/3 cup vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 large jalapeño, seeded and minced
- 1 cup fresh or frozen corn kernels
- 2 tablespoons New Mexico chile powder
- 1 tablespoon ground cumin
- Salt
- 3 tablespoons tomato paste
- 5 cups shredded chicken (from 2 rotisserie chickens)
- 3 cups low-sodium chicken broth
- 2 tablespoons chopped cilantro
- Cornbread
- 1 1/2 cups coarse cornmeal
- 1 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 ounces cheddar cheese, shredded (2 cups)
- 1 cup plus 2 tablespoons milk
- 1/4 cup plus 2 tablespoons vegetable oil
- 3 large eggs, beaten
Coffee and dulce de Leche Shakes
By Dunjab
Puree all ingredients in a blender just until smooth
- cups premium coffee ice cream
- 1 cup whole milk
- 1/3 cup dulce de leche
- 1 teaspoon instant-espresso powder
- 1 pinch salt
- Garnish: Cinnamon for dusting
Cherry Tomato and Asparagus Salad
By Dunjab
Boil asparagus in a large pot of salted water for 2 minutes
- 1 pound asparagus, trimmed and halved
- 6 cups halved cherry, grape, and pear tomatoes in varied colors
- 1/2 cup crumbled gorgonzola cheese
- 1 ripe avocado, cut into cubes
- 1 cup sliced basil leaves
- 1/4 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Gratinierter Ziegenkäse auf Glühweinfeigen
By Dunjab
Zubereitung Rote-Bete- oder Salatblätter abspülen und trocken schleudern
- 8 8
- Rote-Bete-Blätter (ersatzweise Mangold- oder Babyleaf-Salatblätter)
- 1 TL
- Honigsenf (z. B. von Maille)
- 1 EL
- Weißweinessig
- Salz
- Pfeffer (frisch gemahlen)
- 2 EL
- Öl
- 1/2 1/2
- Orange
- 4 4
- Feigen
- 200 Milliliter
- Rotwein (trocken)
- 1 1
- Gühweingewürz-Teebeutel
- 2 EL
- Kandis
- 4 4
- Ziegenkäsetaler (z. B. Picandou)
- 1/2 Päckchen
- Vanillezucker
- 20 Gramm
- Butter
- 1 Stange
- Zimt (3 cm)
- Fett (für die Form)