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Recipes
Créme Brulée French Toast
By CheeseDiva
Butter a 10-inch springform pan
- 1 quart heavy cream
- 1 vanilla bean
- 8 egg yolks
- 3/4 cup sugar
- 2 pounds challah/brioche bread (ex. large loaf), cut into 1-inch slices
- 4 Tablespoons unsalted butter, melted
- Maple syrup, warmed
Fettuccine With Creamy Crab Sauce
By CheeseDiva
Bring a large pot of salted water to a boil for the pasta
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 leek (white and light green parts only), washed well and thinly sliced
- 1 shallot, minced
- 1/2 cup Chardonnay
- 12 ounces fresh fettuccine
- 1/2 pound fresh lump crabmeat, picked through for cartilage
- 3/4 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon minced fresh tarragon
Gluten-Free Snow Capped Truffle Cookies
By CheeseDiva
Heat oven to 400°F. In medium bowl, stir together flour blend, cocoa, xanthan gum and pecans; set aside
- 2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
- 1/2 cup unsweetened baking cocoa
- 1 teaspoon xanthan gum
- 1/2 cup chopped pecans
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon gluten-free vanilla
- 1 egg
- 40 gluten-free chewy caramels in milk chocolate, unwrapped
- 1/2 cup white vanilla baking chips
New Classic Brownies
By CheeseDiva
- 8 tablespoons unsalted butter
- 4 ounces unsweetened chocolate
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup all-purpose flour
- 2/3 cup lightly toasted walnuts or pecans (optional)
Riera's Pasta
By CheeseDiva
Lightly brown bacon in skillet and discard most of fat
- 4 oz. Al Dente fresh pasta
- 3 oz. bacon, chopped
- 2 Tab butter
- 1 tsp. fresh crushed garlic
- 2 oz. feta crumbled
- 2 oz. crumbled goat cheese
- 3 Roma tomatoes, peeled, chopped
- 2 Tab chopped basil
Roasted Turkey, Cranberry and Brie Grilled Cheese
By CheeseDiva
Assemble-- cook in butter
- 2 large pieces sourdough bread
- 4-6 ounces roasted turkey breast
- 2 ounces blue streaked brie cheese (like cambozola)
- 3 tablespoons cranberry chutney
- 1 tablespoon butter
Hot Cross Buns
By CheeseDiva
INSTRUCTIONS Remove sections of the lemon peel in 1-inch strips and, using a paring knife, trim off any of the whit...
- INGREDIENTS
- 1 lemon
- 1 navel orange
- 1 cup sugar
- 3/4 cup currants
- 1/8 tsp. allspice
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 1/2 tsp. active dry yeast
- 1 cup milk, warmed to 115° F
- 2 cups all-purpose flour, plus more for dusting
- 2 cups bread flour
- 1/2 cup sugar
- 2 tsp. kosher salt
- 6 tbsp. unsalted butter, softened, plus more for greasing
- 2 eggs, lightly beaten
- 1/4 cup orange marmalade
- CUSTARD
- 2 Tbs. corn starch
- 1/4 cup sugar
- 1/8 tsp. salt
- 1 cup milk
- 2 egg yolks
- 1 tsp. vanilla
Gnocchi Gratin with Gorgonzola Dolce
By CheeseDiva
by Victoria Granof
- 1 pound russet potatoes
- 1 large egg
- 1 large egg yolk
- 6 ounces Parmesan, finely grated, divided
- 1 cup all-purpose flour plus more
- 1 teaspoon kosher salt plus more
- 1/2 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- 1 sprig rosemary
- 1 1/4 "-thick slice fresh ginger
- 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
- 3 tablespoons fine dried breadcrumbs
- 4 ounces Gorgonzola dolce or other mild blue cheese
Foie Gras Creme Brûlée - D'Artagnan
By CheeseDiva
Preheat the oven to 325 degrees F
- ¾ cup heavy cream
- ½ cup whole milk
- 3 Grade-A Duck Foie Gras Slices
- 2 egg yolks
- 1½ teaspoons caster sugar, plus more as needed to brûlée
- ¼ teaspoon quatre epicés, or equal parts pepper, nutmeg, clove, and cinnamon
- ¼ teaspoon fleur de sel, plus more to taste
- Toasted brioche, for serving
Stuffed Leg of Lamb Wrapped in Pastry(Bouty Arniou Ghemisto Zim)
By CheeseDiva
This is the centerpiece for an "Easter Feast from the Greek Islands" that appeared in the April 1980 issue of Bon A...
- 3/4 lb ground lean pork
- 3 green onions, chopped
- 1 egg, lightly beaten
- 1/2 cup fresh parsley, chopped
- 1 tablespoon orange peel, finely minced
- 3/4 teaspoon cumin
- 1/2 teaspoon freshly ground salt
- 1/2 teaspoon ground pepper, to taste
- 2 tablespoons sugar
- 1 1/2 tablespoons active dry yeast
- 1/2 cup warm water (105 to 115 degrees)
- 6 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup butter, room temperature (1 stick)
- 1 1/2 cups milk, room temperature
- 1 (5 -6 lb) leg of lamb, trimmed and boned
- 3 tablespoons butter, softened
- 2 -3 garlic cloves, minced (or pressed)
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon dried rosemary, crushed
- 1 egg yolk
- 1 tablespoon milk
- 3 sheets puff pastry