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Recipes
Cherry Flan
By Odile
In medium saucepan, whisk together flan mix, milk, and almond extract
- 1 (5.5-ounce) box flan mix with caramel sauce (recommended: Royal)
- 4 cups milk
- 1 teaspoon almond extract
- 1/2 teaspoon cherry extract
- 1 cup frozen cherries, thawed
BBQ Pulled Pork Bruschetta
By Odile
Preheat the grill to high
- Olive oil
- 2 tablespoons butter
- 1 1/2 pounds onion, sliced
- 1 loaf French bread, sliced on into 1/2-inch slices
- 2 cloves garlic, smashed
- Salt and freshly ground black pepper
- 1/2 pound pulled pork
- Barbecue sauce
- Chives, sliced for garnish
Chocolate-Hazelnut Tart
By Odile
Preheat the oven to 325 degrees F
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- 1 1/2 cups peeled, chopped, and toasted hazelnuts
- 8 ounces bittersweet chocolate chips (about 1 cup)
- 1 cup corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 store bought frozen pie crust, defrosted
Citrus Grilled Shrimp over Greens
By Odile
Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high
- 1 pound large raw shrimp, peeled and deveined (leave tail on for presentation)
- 1/2 cup orange juice
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon finely grated lime zest from 1 lime, reserve lime
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Metal or wooden skewers
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped fresh chives
- 6 cups mixed lettuces (any combination Romaine, Bibb, endive, or baby greens)
- 1 cup halved cherry tomatoes
Linguine with Shrimp and Lemon Oil
By Odile
For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve
- For the lemon oil:
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- For the pasta:
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 16 ounces frozen shrimp
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces arugula (about 3 packed cups)
- 1/4 cup chopped fresh flat-leaf parsley
Bread Pudding with Caramel Rum Sauce
By Odile
Preheat oven to 350 degrees F
- Nonstick cooking spray
- 1 pound purchased brioche bread
- 5 cups cold whole milk
- 2 (4.4 ounce) boxes American custard dessert mix
- 1/3 cup dark rum
- 2 egg yolks, beaten
- 1/4 teaspoon ground nutmeg
- 1/4 cup walnut pieces, lightly toasted
- 1/4 cup pecan pieces, lightly toasted
- 1/2 cup golden raisins, optional
- .
- Caramel Rum Sauce, recipe follows
- 2/3 cup butterscotch caramel sauce
- 3 tablespoons heavy cream
- 3 tablespoons dark rum
Coconut Panna Cotta with Tropical Fruit
By Odile
Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl
- 1 tablespoon powdered gelatin
- 1 (15-ounce) can coconut cream (recommended: Coco Loco)
- 1 (13.5-ounce) can coconut milk
- 2 cups chilled heavy cream
- 1/4 cup confectioners' sugar
- Assorted tropical fruits, such as: kiwi, mango, and papaya, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total)
Italian Chicken Sticks
By Odile
Preheat the oven to 400 degrees F
- 1 cup seasoned bread crumbs
- 1/2 cup freshly grated Parmesan
- 11/2 teaspoons dried thyme
- 11/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Pinch ground red pepper
- 8 boneless chicken breast halves, cut into 1/2-inch strips
- 1/2 cup (1 stick) melted butter
- Marinara sauce or honey mustard, for dipping
Barbecued Shrimp in Lettuce Wraps
By Odile
Preheat a grill pan over high heat
- 16 jumbo shrimp, peeled and deveined
- Light oil, such as vegetable oil, for drizzling
- 1 teaspoon crushed red pepper flakes
- Salt and pepper
- 1/3 cup orange marmalade, eyeball it
- 1/2 cup hoisin barbecue sauce, available on the Asian foods aisle
- Bibb lettuce, for wrapping
- 1/4 cucumber, julienne slice
Brisket with Carrots and Onions
By Odile
Preheat the oven to 350 degrees F
- 6 to 7 pounds beef brisket
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced garlic (4 cloves)
- 2 teaspoons dried oregano leaves
- 1 pound carrots, peeled and cut into 2-inch chunks
- 8 stalks celery, cut into 2-inch chunks
- 6 yellow onions, peeled and sliced
- 6 fresh or dried bay leaves
- 1 (46-ounce) can tomato juice