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Recipes
Craisin, Pecan, Chicken Salad Wraps
By mirelsonp
Recipe Source: Janet Mansour, SJC Master Gardener
- For salad:
- 4 cups cubed, cooked chicken (or 3 12.5-oz. cans)
- 1 cup mayonnaise
- 1 tsp. paprika
- 2 tsp. dried dill
- 1 tsp. dried tarragon
- 1 1/2 cups craisins
- 1 cup chopped celery
- 2 green onions, chopped
- 1 cup chopped pecans
- 1 tsp. seasoning salt
- Ground white pepper to taste
- For wraps:
- Romaine lettuce leaves
- Spring greens
- 10-inch flour tortillas
Apple, Pear, and Cranberry Compote
By mirelsonp
Serve instead of regular cranberry sauce with turkey or ham
- 3 cups coarsely chopped peeled Fuji apple (about 2 medium)
- 2 1/4 cups coarsely chopped peeled Bartlett pear (about 2 medium)
- 3/4 cup apple cider
- 1/2 cup fresh cranberries
- 2 Tbsp brown sugar
- 3/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/8 tsp ground nutmeg
- 2 tsp fresh lemon juice
Summer Ragout of White Beans, Tomato and Sweet Onion
By mirelsonp
Uses sumemr ingredients. Serve as a vegarian entre or with grilled pork
- 1 tablespoon olive oil
- 6 ounces sweet onion, such as Vidalia or Maui Maui, cut into 1/4-inch dice (1 1/2 cups)
- Salt
- 1 large rib celery, cut into 1/2-inch dice (about 3/4 cup)
- 1 1/2 pounds ripe tomatoes, peeled and seeded, cut into 1/2-inch dice (2 cups; see Notes)
- 1/2 cup dry white wine
- 1/2 teaspoon sugar, or more to taste
- Freshly ground black pepper
- 3 cups cooked cannellini beans (may use 2 2/3 to 3 cups canned no-salt added cannellini beans, rinsed and frained)
- 1 cup low-sodium chicken broth
- 22 basil leaves, chopped (3 tablespoons)
Ganache-Glaze
By mirelsonp
Recipe Source: Martha Stewart Living
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Apple Bourbon Bundt Cake
By mirelsonp
Recipe source: NY Times Food | Melissa Clark
- 2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan
- 2 1/2 cups all-purpose flour 315 grams, plus more to dust the pan
- 3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey
- 1/2 cup (90 grams) candied ginger, chopped
- 1 3/4 cup (330 grams) light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1 1/2 teaspoons (3 grams) ground cinnamon
- 1 teaspoon (5 grams) fine sea salt
- 1/2 teaspoon grated nutmeg
- 1 cup (227 grams) sour cream
- 1 tablespoon (15 grams) vanilla extract
- 1 1/2 teaspoon (5 grams) finely grated lemon zest
- 2 medium Granny Smith apples about a pound, 454 grams, peeled, cored, and coarsely grated
- 1 cup (120 grams) finely chopped, toasted pecans
- 1/2 cup (100 grams) granulated sugar
- Juice of 1/2 lemon (20 grams)
Cranberry Sauce With marmalade and Cinnamon
By mirelsonp
Combine first 3 ingredients in medium saucepan
- 1 1/2 cups orange marmalade
- 2/3 cup orange juice
- 1 cinnamon stick, broken in half
- 1 12-oz bag cranberries
- 1/3 cup finely chopped fresh Italian parsley
- Freshly ground black pepper
English Lemon Shortbread
By mirelsonp
Preheat oven to 350 degrees
- Glaze:
- 1 cup butter, softened
- 1/2 cup sugar
- 2 Tbsp lemon juice
- 2 tsp lemon zest, finely grated
- 2 1/2 cups flour
- 1/2 cup powdered sugar
- 1 Tbsp butter, softened
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest, finely grated
Crown Roast of Pork
By mirelsonp
Recipe source: NY Times Cooking | Sam Sifton You can serve stuffing in the center of the roast, but it should be co...
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage leaves
- 3 cloves of garlic, peeled
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 8-to-10-pound rib roast of pork, tied into a crown by you or a butcher
Garbanzo and Green Bean Salad
By mirelsonp
Cook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes
- 1 8-ounce package trimmed haricots verts or slender green beans, halved crosswise
- 2 15- to 16-ounce cans garbanzo beans, rinsed, drained
- 1/2 cup chopped red onion
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons finely grated lemon peel
- 1/2 cup chopped fresh cilantro
Cheddar-Jack Crackers
By mirelsonp
Lightly spoon flour into dry measuring cups, and level with a knife
- 3/4 cup all-purpose flour
- 1/4 cup stone-ground yellow cornmeal
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 tablespoons chilled butter, cut into small pieces
- 1/2 cup (2 ounces) shredded cheddar-jack cheese
- 1/4 cup ice water
- 1 tablespoon white vinegar
- 2 teaspoons poppy seeds divided