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Recipes
Schnitzel à la Holstein
By CheeseDiva
Place flour and crumbs on separate plates, and whisk milk and 2 eggs in a bowl
- 1 cup flour
- 1 cup fresh bread crumbs
- 1/2 cup milk
- 6 eggs
- 4 (3-oz.), 1/8"-thick veal cutlets
- Kosher salt and freshly ground black pepper, to taste
- 8 tbsp. unsalted butter
- 8 oil-packed anchovy filets
- 1 tbsp. finely chopped parsley
- 2 tsp. finely chopped capers
- Juice of 1 lemon
Triple Berry Cobbler
By CheeseDiva
Preheat oven to 375º. In a large bowl, toss berries with ¾ c sugar, cornstarch, lemon juice, and lemon zest
- 2 c. blackberries
- 2 c. blueberries
- 2 c. raspberries
- 3/4 c. sugar, plus 2 tbsp.
- 2 tbsp. cornstarch
- 1 tbsp. lemon juice
- 1 tsp. lemon zest
- kosher salt
- 1 1/4 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. lemon zest
- 1/2 tsp. kosher salt
- 1 Stick cold butter, cut into cubes
- 2/3 c. heavy cream, plus more for brushing
Fastnachts
By CheeseDiva
1. Mix 1 cup sugar and cinnamon in a bowl; set aside
- 1 1/2 cup plus 1 tsp. sugar
- 1/4 cup ground cinnamon
- 2 cups milk
- 1 cup mashed potatoes
- 1/2 cup shortening
- 2 tsp. or 1 (&frac18-oz.) packet rapid rise yeast
- 1/4 cup water, heated to 115°
- 7 cups flour, plus more for dusting
- 1 tbsp. orange zest
- 1 1/2 tsp. kosher salt
- 1/2 tsp. mace
- 1 egg, lightly beaten
- Canola oil, for frying
Buttermilk Fried Chicken Sandwich
By CheeseDiva
Whisk buttermilk, salt, and pepper in a bowl
- 1 cup buttermilk
- Kosher salt and freshly ground black pepper, to taste
- 2 (4 oz.) boneless, skinless chicken breasts
- 2 1⁄4 tsp. , plus 1⁄2 cup red wine vinegar
- 1 tsp. Dijon mustard
- 2 tbsp. olive oil
- 1 small red onion, thinly sliced
- 2 cups thinly sliced green cabbage
- 2 tbsp. minced parsley
- 2 jalapeños, stemmed, seeded, and thinly sliced
- 1 cup flour
- 1 ⁄2 tsp. cayenne
- Canola oil, for frying
- 2 ciabatta rolls, halved lengthwise
Veal Scallopini with Brown Butter and Capers
By CheeseDiva
by Shelley Wiseman
- 3 tablespoons olive or vegetable oil
- 1/2 cup all-purpose flour
- 1 pound thin veal scallopini (less than 1/4 inch thick)
- 1/2 stick unsalted butter, cut into pieces
- 1 1/2 tablespoons red-wine vinegar
- 1 1/2 tablespoons drained small capers
- 2 tablespoons chopped flat-leaf parsley
Blood Orange, Almond and Ricotta Cake
By CheeseDiva
The River Cafe original calls for both the cornmeal and almond flour listed here
- 1/2 cup brown sugar
- 1 tablespoon water
- 3 large eggs, separated
- 2/3 cup (135 grams) granulated sugar
- 2 blood oranges, or another orange of your choice
- 1/2 cup (4 ounces or 115 grams) unsalted butter, softened
- 2/3 cup (165 grams) ricotta
- 1/3 cup (45 grams) cornmeal
- 1 cup (135 grams) firm-packed almond flour or meal
- 1/2 teaspoon fine sea salt
- 1/4 cup apple, quince or apricot jam (optional, for glossy finish)
Brunch Tater Tot Egg Casserole with Sausage & Cheddar
By CheeseDiva
Instructions Preheat oven to 350 degrees F Place the bag of tater tots in a well buttered 13X9 baking dish or...
- 1 32 oz bag of frozen tater tots
- 8 large eggs
- 1 cup 1/2 & 1/2
- 3/4 cup Parmesan/Romano cheese, grated
- 1 lb breakfast sausage from a tube
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 tsp fennel seeds
- 1 tsp kosher salt
- 1 tsp course ground pepper
- 2 cups sharp cheddar cheese
- 2 tbsp cut chives
- 1 32 oz bag 1 32 oz bag of frozen tater tots
- 8 large 8 large eggs
- 1 cup 1/2 & 1/2
- 3/4 cup Parmesan/Romano cheese, grated
- 1 lb breakfast sausage from a tube
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 tsp fennel seeds
- 1 tsp kosher salt
- 1 tsp course ground pepper
- 2 cups sharp cheddar cheese
- 2 tbsp cut chives
Cream Cheese and Parmesan Asparagus
By CheeseDiva
Our favorite way to have Asparagus - wrapped in puff pastry and filled with cream cheese! Everyone loves this Cream...
- 1 puff pastry sheet
- flour for dusting
- 10 pieces asparagus, ends trimmed (more if desired)
- 5 ounces cream cheese
- 1 egg, beaten
- parmesan Cheese
Feta Balls
By CheeseDiva
Makes about 20 bite size balls In a bowl place feta, mizithra or ricotta, sun dried tomatoes,dill, salt and peppe...
- 150 gr crushed feta
- 150 gr fresh mizithra* or ricotta cheese
- 1 tbsp finely chopped sundried tomatoes
- 1 tbsp chopped dill
- Salt and pepper to taste
- 250 gr olive oil, or enough to cover the feta balls in the jar
- Fresh or dry oregano
- Dry chili pepper flakes (optional)
Hoisin Chicken Lettuce Wraps
By CheeseDiva
1 • Heat a wok or a 12-inch heavy skillet over moderately high heat - then add oil
- 2 tablespoons canola or peanut oil
- 2 - 3 tablespoon peeled fresh ginger, grated (fresh is the key!)
- 2 scallions, chopped (about a 1/4 cup)
- 2 skinless boneless chicken breasts or 4-6 thighs, cut into 1/2-inch pieces
- 1 8-oz can sliced water chestnuts, rinsed and coarsely chopped
- 1/4 cup bottled hoisin sauce (highly recommend Lee Kum Kee brand)
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon rice vinegar (not seasoned)
- 1/2 cup pine nuts, toasted (prep in advance of starting recipe)
- 12 large red or green-leaf lettuce leaves (or serve with rice!)