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Recipes
Lemon Chiffon - WS
By norsegal8
This moist, lemony chiffon cake is simple, delicate and delicious
- For the citrus glaze:
- 3 or 4 lemons
- 2 1/4 cups (9 oz./280 g) cake flour
- 1 1/2 cups (12 oz./375 g) granulated sugar
- 1 Tbs. baking powder
- 1 tsp. kosher salt
- 1/2 cup (4 fl. oz./125 ml) canola oil
- 6 eggs, separated
- 1/4 cup (2 fl. oz./60 ml) water
- 1/2 tsp. cream of tartar
- 2 cups (8 oz./250 g) confectioners’ sugar, sifted, plus more if
- needed
- 2 Tbs. fresh lemon juice, strained, plus more if needed
- 1 Tbs. heavy cream
Peach Crisp with Maple Cream Sauce - Ree Drummond
By norsegal8
Preheat the oven to 350 degrees F
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter
- 5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds)
- 1/2 a lemon
- 7 tablespoons real maple syrup
- 1 1/2 cups heavy cream
- 3 tablespoons light corn syrup
Checkerboard Fantasy Cake
By norsegal8
A delightful trompe l'oeil of yellow and chocolate checkerboard with the exquisite texture and well-balanced flavor...
- 3 ounces semisweet chocolate
- 4 large eggs
- 1 1/3 cups milk
- 1 tablespoon vanilla
- 4 cups sifted cake flour
- 2 cups sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
Grilled Short Ribs
By norsegal8
Make sure to choose ribs that are 4 to 6 inches in length and have at least 1 inch of meat on top of the bone
- Spice Rub
- 2 tablespoons kosher salt
- 1 tablespoon packed brown sugar
- 2 teaspoons pepper
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 1/4 teaspoons paprika
- 3/4 teaspoon ground fennel
- 1/8 teaspoon cayenne pepper
- Short Ribs
- 5 pounds bone-in English-style beef short ribs, trimmed
- 2 tablespoons red wine vinegar
- 1 recipe glaze
- Glaze
- 1/2 cup Dijon mustard
- 1/2 cup red wine vinegar
- 1/4 cup packed brown sugar
- 1 teaspoon reserved spice rub (see Grill-Roasted Beef Short Ribs, related)
- 1/8 teaspoon cayenne pepper
Limoncello Spritzers
By norsegal8
Fill 6 tumblers halfway with ice
- crushed ice
- 3 cups limoncello
- 12 tablespoons fresh lemon juice
- 1 1/2 cups club soda
Chicken and Rice with Saffron, Peas and Paprika
By norsegal8
Though we rarely suggest stirring rice while it cooks, in this dish it is necessary, or the top layer might dry out...
- 1 whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use
- Salt and ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped fine
- 1 medium green bell pepper, cored, seeded, and cut into medium dice
- 3 cloves garlic, minced very fine
- 4 teaspoons paprika
- 1/4 teaspoon saffron
- 1 1/2 cups long grain white rice
- 1 can (14 1/2 ounces) diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved
- 1/2 cup white wine
- 1 teaspoon table salt
- 1/3 cup chopped fresh parsley leaves
- 1 cup frozen peas, thawed
Nectarine and Blueberry Crisp with Amaretti Cookie Topping
By norsegal8
Recipe courtesy Giada De Laurentiis
- 1 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 1 cup crushed amaretti cookies, coarsely crushed
- 3/4 cup sliced almonds
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 3 pounds nectarines, pitted and sliced into thick wedges
- 8 ounces blueberries
- 3 tablespoons Amaretto liqueur
- 1/2 cup mascarpone cheese
Double Chocolate Pudding
By norsegal8
2001, Barefoot Contessa Parties!, All Rights Reserved
- 6 extra-large egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons very good cocoa powder
- Pinch salt
- 2 cups milk
- 1-ounce very good semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream
Buttermilk Cornbread - Fine Cooking
By norsegal8
This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style r...
- 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
- 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
- 2 Tbs. granulated sugar
- 2 tsp. baking powder
- 3/4 tsp. table salt
- 1/2 tsp. baking soda
- 1 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs, lightly beaten
- 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces
Hot Buttered Cider
By norsegal8
Combine the cider, citrus juices and zests, cinnamon sticks and cloves in al large pot
- 1/2 gallon apple cider
- 1/2 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 3 cinnamon sticks
- 4 whole cloves
- 1 Tbsp unsalted butter, softened
- bourbon, rye, whiskey or rum