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Recipes
Mixed Berry Cheesecake
By Odile
Preheat the oven to 350 degrees F
- For the crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1 tablespoon sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- .
- For the filling:
- 2 1/2 pounds cream cheese, at room temperature
- 1 1/2 cups sugar
- 5 whole extra-large eggs, at room temperature
- 2 extra-large egg yolks, at room temperature
- 1/4 cup sour cream
- 1 tablespoon grated lemon zest (2 lemons)
- 1 1/2 teaspoons pure vanilla extract
- .
- For the topping:
- 1 cup red jelly (not jam) such as currant, raspberry, or strawberry
- 1/2 pint sliced strawberries
- 1/2 pint fresh raspberries
- 1/2 pint fresh blueberries
Crab Cakes with Sassy Tartar
By Odile
Sassy Tartar Sauce: In small bowl combine all ingredients and mix well
- Sassy Tartar Sauce:
- 1 (10-ounce) bottle tartar sauce
- 2 teaspoons Cajun seasoning
- 6 dashes hot sauce
- 1 scallion finely chopped
- Crab Cakes:
- 12 ounces lump crabmeat, drained
- 1/4 cup mayonnaise
- 1/2 cup herb seasoned bread crumbs
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 1 egg
- 1 teaspoon lemon juice
- 10 saltine crackers
- Vegetable oil, for frying
Pain Perdu
By Odile
Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl ...
- 1/2 pint fresh strawberries, hulled and sliced
- 2 tablespoons sugar, divided
- 3 tablespoons orange liqueur (recommended: Grand Marnier), divided
- 6 extra-large eggs
- 1 1/2 cups milk or half-and-half
- 2 tablespoons honey
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon grated orange zest
- 2 teaspoons kosher salt
- 1 large brioche loaf or challah
- Unsalted butter
- Vegetable oil
- 1/2 cup (1 1/2 ounces) sliced blanched almonds, toasted
- Confectioners' sugar, to serve
Grilled Prosciutto Wrapped Shrimp
By Odile
Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction
- For the shrimp:
- 3/4 cup dry white wine
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Salt
- 1/2 lemon, juiced
- 1/2 cup olive oil
- 1 pound (U-15) jumbo shrimp, peeled and deveined
- 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp)
- 10 (8-inch) skewers, soaked in warm water
- For the salad:
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 medium red onion, thinly sliced
- 1 cup balsamic vinegar, plus 2 tablespoons
- 1/4 cup olive oil
- 1 pound baby arugula
Mini Orange Chocolate Chunk Cake
By Odile
Preheat the oven to 350 degrees F
- For the syrup:
- 1/4 pound unsalted butter at room temperature
- 1 cup sugar
- 2 extra-large eggs at room temperature
- 1/8 cup grated orange zest (2 large oranges)
- 1 1/2 cups all-purpose flour plus 1 tablespoon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup freshly squeezed orange juice
- 3 ounces buttermilk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup good semisweet chocolate chunks
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice
- For the ganache:
- 4 ounces good semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon instant coffee granules
Buche de Noel
By Odile
To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer
- Coffee Buttercream:
- 4 large egg whites
- 1 cup sugar
- 24 tablespoons (3 sticks) unsalted butter, softened
- 2 tablespoons instant espresso powder
- 2 tablespoons rum or brandy
- 1 Chocolate Genoise Sheet, recipe follows
- Marzipan:
- 8 ounces almond paste
- 2 cups confectioners' sugar
- 3 to 5 tablespoons light corn syrup
- For Finishing:
- Cocoa powder
- Red and green liquid food coloring
- Confectioners' sugar
- Chocolate Genoise Sheet:
- 3 large eggs
- 3 large egg yolks
- Pinch salt
- 3/4 cup sugar
- 1/3 cup cake flour (spoon flour into dry-measure cup and level off)
- 1/3 cup cornstarch
- 1/4 cup alkalized (Dutch process) cocoa
- Special equipment: 10 by 15-inch jelly-roll pan, buttered and lined with buttered parchment
Palm Springs Punch
By Odile
Combine all ingredients in a 2 quart pitcher
- 1 (11-ounce) can pineapple juice (recommended: Dole)
- 1 liter ginger ale (recommended: Canada Dry)
- 1 cup bourbon (recommended: Jim Beam)
- Ice cubes
- 2 (15-ounce) cans fruit cocktail (recommended: Del Monte Lite)
Filled Flank Steak
By Odile
Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
- Cabernet-Shallot Reduction:
- 4 shallots, coarsely chopped
- 1 cup dry red wine, such as Cabernet
- 1/4 cup olive oil
- 2 pounds flank steak, butterfiled
- Salt and pepper
- 1/4-pound thinly sliced prosciutto
- 1/4-pound thinly sliced fontina cheese
- 14 fresh basil leaves
- Olive oil
- Cabernet-Shallot Reduction, recipe follows
- 2 teaspoons olive oil
- 3 shallots, finely chopped
- 1 bottle Cabernet wine
- 1 teaspoon black peppercorns
- Salt
- 1 tablespoon honey
Breakfast Trifle Grits
By Odile
Grits: Bring 2 cups of salted water to a boil
- 2 cups water
- 1/2 cup quick cooking grits
- 1 tablespoon sugar
- 3 tablespoon butter
- Salt and freshly ground black pepper
- 4 eggs
- 2 breakfast sausage patties
- Cheddar, shredded for topping
- 1 small tomato, chopped
- Sour cream, if desired
- Chopped chives, optional for garnish
Neely's Lazy-aide
By Odile
Add the whiskey, lemonade and grenadine to a high ball glass filled with ice
- 1 part whiskey (recommended: Jack Daniels)
- 2 parts lemonade
- Splash grenadine
- 1 can lemon soda
- Mint leaves and lemon slices, for garnish