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Recipes
Apricot Butter
By CheeseDiva
Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment
- 1/4 pound unsalted butter at room temperature
- 1/2 cup good apricot preserves
- 1/8 teaspoon kosher salt
*** Dublin Lawyer
By CheeseDiva
In a small mixing bowl thoroughly combine softened butter, cayenne pepper, and paprika
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon cayenne
- 2 teaspoons paprika
- 1 1/2 cups sliced button mushrooms
- 1/2 cup sliced scallions
- 1 pound cooked lobster meat
- Salt and freshly ground black pepper
- 1/4 cup Irish whiskey (recommended: Jameson)
- 4 cups heavy cream
- 2 cups hot cooked rice
Shrimp Scampi Zoodles
By CheeseDiva
Preheat oven to 400 degrees F
- 4 medium zucchini, washed and trimmed
- kosher salt
- 1 lb. medium shrimp, peeled and deveined
- Freshly ground black pepper
- extra-virgin olive oil
- 3 cloves garlic, minced
- 1 small onion, choped
- 1/2 tsp. crushed red pepper flakes
- 1 1/2 c. dry white wine
- Zest and juice of 1 lemon
- 3 tbsp. cold unsalted butter, cut into 3 pieces
- 1/4 c. chopped parsley
- 1 lemon, thinly sliced
Billionaire’s Bacon
By CheeseDiva
Separate strips of bacon and blot dry with paper towels
- 1 lb. bacon
- 1 1⁄2 cups light brown sugar
Beef or Veal tournedos Rossini with Madeira/Mushroom sauce
By CheeseDiva
Season the beef/veal with salt and freshly ground black pepper
- 4-7 oz beef or veal fillet steaks
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 4 oz butter
- 2 sliced shallots
- 8 oz. sliced dark mushrooms
- 5 fl oz Madeira
- 9 fl oz beef or veal demi-glace
- 6 oz duck liver Foie Gras pâté
- 4 slices brioche
Turmeric Smoothie
By CheeseDiva
Process these ingredients in a blender until smooth and enjoy the multiple benefits of turmeric
- 1 cup hemp or coconut milk
- 1/2 cup frozen pineapple or mango chunks
- 1 fresh banana
- 1 tablespoon coconut oil
- 1/2 teaspoon turmeric (can be increased to 1 tsp)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon chia seeds
- 1 teaspoon maca (optional)
Butter Lobster Roll-No Mayo
By CheeseDiva
Melt butter in a saucepan over low heat
- top hot dog rolls 1 tbsp. fresh tarragon, chopped 1 tbsp. fresh lemon juice 2 (1 1⁄2
- lb.) Maine lobsters, cooked and chopped Salt and freshly ground pepper Lettuce leaves
Roasted Tarragon Lamb
By CheeseDiva
This extremely tender cut of lamb is delicious when roasted whole
- 1 1/4 pounds butterflied leg of lamb
- kosher salt and pepper
- 3 cloves garlic, chopped
- 1 tablespoon dried tarragon
- Olive Oil
Chicken Wellington w/ Green Goddess Dressing
By CheeseDiva
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped
- For the Duxelles:
- 4 (6 to 8-oz.) boneless chicken breast halves
- 4 tablespoons butter
- Salt and pepper
- 8 oz. brie cheese, softened
- 1/2 recipe duxelles (see master recipe)
- 1 package (17.3-oz.) puff pastry sheets, thawed
- Egg wash (1 egg beaten with 1 teaspoon water)
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Green Goddess:
- 2 teaspoons anchovy paste or 2-4 canned anchovies
- 1 small garlic clove, minced
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup chopped parsley
- 1/4 cup chopped tarragon
- 3 Tbsp chopped chives
- 2 Tbsp lemon juice
- Salt and black pepper to taste
- Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
- The dressing should last about a week in the fridge.
The Best Homemade English Toffee
By CheeseDiva
This is the BEST recipe for English Toffee, hands down! This is such an easy and QUICK treat to make for the Christ...
- 1 and 1/2 cups salted butter (3 sticks)
- 1/4 cup + 2 tablespoons water
- 1 and 1/2 cups granulated sugar
- 3/4 teaspoon salt
- 2 and 1/2 cups semisweet chocolate chips
- 1 and 1/2 to 2 cups sliced almonds*