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Recipes
Ham and Apricot Pinwheels
By Wewah
From Teatime Bliss by Victoria Classics
- 1 8-oz package cream cheese, softened
- 1/4 c. finely chopped dried apricots
- 2 T. apricot preserves
- 3 large flour tortillas
- 12 thin slices of deli ham
- Garnish: apricot preserves, chopped fresh parsley
Beef Tenderloin with Costa Rican Coffee Balsamic Fig Glaze
By Wewah
In heavy-bottomed sauce pot, over low heat, add the vinegar and reduce it by half, stirring constantly
- 4 cups dark Modena balsamic vinegar
- 1 tablespoon granulated sugar
- 1 cup brewed strong Costa Rican dark roast coffee
- 1/4 cup fresh figs
- 2 1/2 to 3 pounds beef tenderloin, Chateaubriand cut
- Salt and freshly ground black pepper
Harissa Sweet Potato Stew Recipe
By Wewah
Heat oil over medium high heat and add sweet potato, shallots salt and pepper
- 2 tablespoons extra virgin olive oil
- 1 large sweet potato, peeled, cut into 1/2 inch triangles
- 2 shallots, diced
- Fleur de sel salt, to taste
- Freshly crushed black pepper, to taste
- One 15-ounce can no salt added cannellini beans
- 1/4 cup (35 grams) dark raisins
- 1/4 cup (35 grams) white raisins
- 1/4 teaspoon Ceylon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Small pinch cloves
- 1 teaspoon harissa seasoning
- 1/2 teaspoon cumin
- 2 tablespoons lemon juice
- 1 cup (175 grams) chopped Swiss chard
Roasted Brussels Sprouts with Bacon, Carmelized Onion, & Sage
By Wewah
1. In a large skillet set over low heat, heat the olive oil
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 2 medium white onions, thinly sliced (about 2 cups)
- Kosher salt
- 1 pound Brussels sprouts, tough outer leaves removed and trimmed
- 4 ounces slab bacon, cut into medium cubes (about 1/4 cup)
- 5 fresh sage leaves, finely chopped
- 1 medium lemon
- Flaky sea salt (such as Maldon)
- Crushed red chile flakes
Parsnip Gratin with Gruyere and Thyme
By Wewah
Preheat oven to 400 F Peel Parsnips
- 2 1/4 lbs Parsnips
- 1 med onion
- 3 Cups heavy whipping cream
- for greasing pan Butter
- 1/4 tsp fresh nutmeg ( or ground)
- 1/4 tsp white pepper
- 1 1/4 tsp kosher salt
- 1 T Fresh Thyme
- 1 T Flour or Rice Flour
- 3 large minced cloves garlic
- 6 ounces, grated gruyere cheese
Caramelized Onion & Olive Puff Pastry Tart
By Wewah
Preheat oven to 400F Roll out the puff pastry so that it fits on a baking tray covered in parchment paper
- 1 sheet puff pastry
- plain flour
- 4 tablespoons olive oil
- 5 large onions, peeled and thinly sliced
- 4 tablespoons water
- 1 cup Kalamata olives
- fresh thyme
- salt & pepper, to taste
Sweet and Spicy Coconut Popcorn
By Wewah
Drop 1 tablespoon of the coconut oil in a large pot over medium to high heat, add in 2 or 3 popcorn kernels then co...
- 2 tablespoons coconut oil
- 1/4 cup popcorn kernels
- 1 teaspoon brown sugar
- 1/2 teaspoon kosher salt
- 1/8 to 1/4 teaspoon cayenne powder
- 1 tablespoon coconut flakes
Cucumber Agave Fresco
By Wewah
From P
- 2 oz Avion Tequilla
- .75 oz Cointreau
- 2 oz Fresh Lime Juice
- .75 oz Agave
- .25 oz Del Maguey Vida Mezcal
- 1 Ramekin Jullienne Cucumber
Pierogies
By Wewah
Potato & Onion and Potato & Spinach Pierogies
- 2 packages of pre-made pierogies
- Vegetable oil
- 1 T butter for flavor
- 1/2 c chopped onions
Twice Baked Potatoes
By Wewah
Pampered Chef
- 4 medium baking potatoes
- 1/2 c shredded cheddar cheese
- 1/3 - 1/2 c heated milk
- 2 T butter or margarine
- Salt & pepper to taste