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Recipes
Cranberry and Tart Apple Gelées
By mariannefeldman
Recipes & Menus / Recipes bonappetit
- 1 1
- 12-ounce bag fresh or frozen cranberries
- 2 1/2 2 1/2
- cups
- sugar
- 2 2
- cups
- coarsely chopped unpeeled Granny Smith apples
- 1 1
- cup
- fresh orange juice
- 2 2
- tablespoons
- unsalted butter
- 1 1
- tablespoon
- finely grated orange peel
- 12 12
- whole cloves
- 2 2
- 3-ounce packages liquid pectin
- 1/4 1/4
- teaspoon
- ground cloves
- 5 5
- cups
- coarsely chopped unpeeled Granny Smith apples
- 2 1/2 2 1/2
- cups
- sugar
- 1 1
- cup
- fresh apple juice
- 3 3
- tablespoons
- fresh lemon juice
- 2 2
- tablespoons
- unsalted butter
- 1 1/2 1 1/2
- teaspoons
- finely grated lemon peel
- 2 2
- 3-ounce packages liquid pectin
- Green and yellow food coloring
- 1 1
- cup
- coarse white sparkling sugar or regular sugar
Biscotti - Almond and Raisin
By mariannefeldman
http://www.foodnetwork.com/recipes/anne-burrell/almond-and-raisin-biscotti-recipe/index
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 orange, zested
- 2 large eggs plus 1 egg white
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- Pinch fine salt
- 1/2 cup whole blanched almonds, toasted
- 1/2 cup golden raisins
- 1 tablespoon anise seeds
- 2 tablespoons turbinado sugar
- Coffee or Vin Santo, for dipping
Ham, Gruyere, and Dijon Eggs in a Hole
By mariannefeldman
Ham, Gruyere, and Dijon Eggs in a Hole From Cook's Country December/January 2013 To adapt this classic skillet br...
- INGREDIENTS
- 5 tablespoons unsalted butter, softened
- 1 tablespoon Dijon mustard
- 6 slices hearty white sandwich bread
- 6 large eggs
- Salt and pepper
- 1 1/2 ounces Gruyère cheese, shredded (1/3 cup)
- 2 ounces deli ham, minced
Veg Soup-Marcy Goldman
By mariannefeldman
Marcy Goldman- betterbaking
- 10 cups water, preferably spring water
- 2 tablespoons finely minced onion
- 3 tablespoons barley
- 1 cup white turnip, in large chunks (peeled)
- 1 � cups butternut squash, in large chunks (peeled)
- � cup diced carrots
- 1 large corn cob, corn kernels scraped off
- 3 garlic cloves, smashed
- 2 medium tomatoes, cubed
- � cup fresh parsley, minced
- � cup fresh basil, minced or torn
- 1 teaspoon fresh rosemary
- � cup chorizo, sausage chunks
- 12 cup marinara or spaghetti sauce
- � red or white wine
- 2 tablespoons balsamic vinegar
- � cup extra virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- � teaspoon dry chili peppers
- 3 tablespoons fresh parmesan cheese, grated
- Salt, pepper to taste
Nut crusted fish fillets
By mariannefeldman
Combine nut crumbs, breadcrumbs, sesame seeds & season with salt & pepper Dredge 1 side of each fish filet in flou
- 4 fish fillets (striper or white fish types)
- 2 ounces finely chopped almonds (or macadamia nuts)
- 1/2 tablespoon toasted sesame seeds
- 1 ounce seasoned bread crumbs
- 2 ounces flour
- 3 egg whites, beaten with 1 tsp water
- 2 ounces olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 ounce clarified butter(did not use)
Flourless Chocolate Cake
By mariannefeldman
Saveur Queen Mothers Cake Related Topics: Chocolate Nuts Bake Dessert American Hard MAKES ONE 9'' CAKE This flour...
- FOR THE CAKE:
- 1 1/2 cups almonds, skinned
- 6 oz. semisweet chocolate, chopped
- 3/4 cup sugar
- 6 oz. unsalted butter
- 6 large eggs, separated
- 1/8 tsp. salt
- 1 tsp. fresh lemon juice
- FOR THE ICING:
- 1/2 cup heavy cream
- 2 tsp. instant espresso or coffee powder
- 8 oz. semisweet chocolate, chopped
No Knead Bread AltonBrown
By mariannefeldman
- https://www.foodnetwork.com/recipes/knead-not-sourdough-recipe-1939606
Matzoh Balls
By mariannefeldman
From Epicurious.com: vegetarian matzoh balls Good-even better after sitting in broth overnight (in frig of cours
- 4 large eggs, separated
- 1 teaspoon salt
- Dash cayenne pepper
- 2 teaspoons white onion, grated
- 2 tablespoons unsalted butter, melted
- 3/4 cup matzoh meal
- 7 cups vegetable stock
- Additional stock for serving
- preparation
Pizza - Chicago Deep Dish
By mariannefeldman
CHICAGO-STYLE DEEP-DISH PIZZA WITH OLIVES AND RICOTTA cooksillustrated Published January 1, 2010
- INGREDIENTS
- Dough
- 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 3/4 ounces) yellow cornmeal
- 1 1/2 teaspoons table salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups water (10 ounces), room temperature
- 3 tablespoons unsalted butter , melted, plus 4 tablespoons, softened
- 1 teaspoon plus 4 tablespoons olive oil
- Sauce
- 2 tablespoons unsalted butter
- 1/4 cup grated onion , from 1 medium onion (see note)
- 1/4 teaspoon dried oregano
- Table salt
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes (see note)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Ground black pepper
- 1 pound mozzarella cheese , shredded (about 4 cups) (see note)
- Toppings
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)
- 4 tablespoons coarsely chopped kalamata olives
- 4 tablespoons ricotta cheese
- 1/2 cup coarsely chopped arugula
Strudel Roasted Vegetable with Red Pepper Coulis
By mariannefeldman
Thaw: 40 minutes Prep: 35 minutes Bake: 20 minutes Cool: 30 minutes Roast: 25 minutes Serves: 8 © 2009 Pepper
- 7 cups coarsely chopped fresh vegetables (combination of red or green peppers, carrots, turnips, parsnips and/or butternut squash)
- 1 clove garlic, minced
- 1 tbsp. chopped fresh rosemary leaves
- 1 tbsp. chopped fresh thyme leaves
- 1 tbsp. chopped fresh oregano leaves
- 1/2 cup olive oil
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg, beaten
- 8 leaves fresh Swiss chard or spinach
- Red Pepper Coulis