Cindy's profile page
Recipes
Decorated Gingerbread Cookies
By Cindy
For the dough, add the dry ingredients (except sugar) to a mixing bowl and stir well to combine
- 4 cups unbleached, all purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 pound (2 sticks) unsalted butter
- 2/3 cup light or dark brown sugar
- 2 large eggs
- 2/3 cup unsulfured molasses
- ICING
- 1 pound confectioners' sugar
- 3 large egg whites
- 1 drop lemon juice or vinegar
- Food coloring
- Raisins, currants, nutmeats, colored sugar, sprinkles and other decorations
Gnocchi with Butter Thyme Sauce
By Cindy
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes
- 1/2 cup unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 (1-pound) russet potato
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, beaten to blend
- 1/4 cup all-purpose flour
- 1/4 cup shaved Pecorino Romano
Cherry Cranberry Sauce
By Cindy
Boil the cranberries, cherries with their liquid, sugar, a pinch of salt and 1 cup of water
- 1 12-ounce bag fresh cranberries
- 1 can cherries
- 1 cup sugar
- Salt
- 2 shots brandy
Maple-Bourbon Apple Pie
By Cindy
Peel the apples. Quarter them, cut out the core and then quarter the sections into slices
- 10 to 12 Apples (I use a mixture of Granny Smith and Pink Lady)
- 1/4 cup butter
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 2 ounces bourbon
- Juice of 1 lemon
- 1/4 cup maple syrup
- 1/2 cup dark brown sugar
- 1 tablespoon flour
- 2 pie dough (either store-bought or homemade)
Chocolate Rice Pudding
By Cindy
In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest
- 5 cups whole milk
- 2/3 cup Arborio rice
- 3/4 cup sugar
- 1 1/2 teaspoons orange zest (from 1 medium orange)
- 1 vanilla bean, split lengthwise
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 tablespoons orange liqueur
- 1 cup semisweet chocolate chips
Candied Pecan and Strawberry Salad
By Cindy
Preheat the oven to 300 degrees F
- 1 egg white
- 1/4 cup and a pinch brown sugar
- 1 cup whole raw pecans
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons aged-white balsamic vinegar
- Sea salt and freshly ground white pepper, to taste
- 6 cups loosely packed mesclun greens
- 2 cups strawberries, halved
Chicken and Broccolini with Orange Sauce
By Cindy
Bring 1 3/4 cups stock to a boil
- 2 1/4 cups chicken stock, divided
- 1 cup Texmati rice or white rice
- 1 small bunch scallions, thinly sliced on an angle
- 1 large bundle broccolini, trimmed and cut into 2-inch pieces
- 1 1/2 pounds boneless, skinless chicken, white or dark meat (3 pieces breast or 5 to 6 thighs)
- Salt and pepper
- 3 tablespoons high-temperature cooking oil, such as canola, safflower or peanut, divided
- 1 inch ginger root, grated or finely chopped
- 3 to 4 cloves garlic, finely chopped
- 1/3 cup Tamari, soy or low-sodium soy sauce
- 1/2 cup orange marmalade
Very Berry Smash with Meringues and Sorbet or Ice Cream
By Cindy
Mash the berries and herbs with the limoncello or syrup in a bowl with a potato masher or fork
- 1/2 cup sliced strawberries
- 1/2 pint blackberries
- A handful of blueberries
- A handful of raspberries
- A few fresh mint leaves, chopped
- A couple fresh basil leaves, torn
- 2 shots limoncello liquor or 3 tablespoons simple syrup
- 1 pint lemon sorbet or vanilla ice cream
- 4 plain (vanilla) store-bought meringue nests
Italian Chicken and Vegetable Soup
By Cindy
In a large Dutch oven, heat olive oil over medium-high heat
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
- 1 small onion, chopped
- 1 cup sliced carrots (about 3 small)
- 2 1/2 cups sliced zucchini (about 2 medium)
- 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
- 2 (14.5-ounce) cans chicken broth
- Grated Parmesan, optional
Cinnamon Ice Cream with Cinnamon Crisps
By Cindy
For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar
- 3 cups half-and-half
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 cinnamon sticks
- 9 large egg yolks
- 3 cups heavy cream
- 1 heaping teaspoon ground cinnamon
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 6 flour tortillas
- 1/4 cup (1/2 stick) butter, melted