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Recipes
Stained-Glass Window Candies
By CheeseDiva
1. Put graham cracker crumbs on a large plate and set aside
- 2 cups graham cracker crumbs
- 2 cups semi-sweet chocolate chips
- 4 tbsp. butter
- 2 cups confectioners' sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 1⁄2 cups chopped walnuts
- 1 10 1⁄2-oz. package colored
- miniature marshmallows
Bidwell Street Bistro’s Beef Bourguignon
By CheeseDiva
Cut the beef into 1-inch cubes and place them in a 3-quart, nonreactive container
- For the beef and marinade:
- 2 1/2 pounds boneless chuck short ribs
- 2 medium carrots, peeled and cut into 1-inch chunks
- 1 medium yellow onion, peeled and cut into 1-inch chunks
- 3 ribs celery, cut into 1-inch pieces
- 1/2 teaspoon whole cloves
- 1/2 teaspoon whole peppercorns
- 1 bay leaf
- 1 750-ml bottle good quality red wine, plus more as needed
- For the rest of the dish:
- Kosher salt
- Freshly ground black pepper
- 1/4 cup ketchup
- 5 tablespoons canola oil, plus more as needed
- 2 cups water, plus more as needed
- 8 tablespoons unsalted butter, plus more as needed, at room temperature
- 1 pound white button or cremini mushrooms, cleaned, stemmed, and cut into 1/4-inch slices
- 1/2 pound thick-cut bacon
- 1 10-ounce bag pearl onions or 2/3 pound loose pearl onions, peeled
- 1 tablespoon granulated sugar
- 6 tablespoons all-purpose flour
Shrimp and Scallop Fraiche
By CheeseDiva
Prepare creme fraiche ahead of time by combining heavy cream and sour cream
- Creme Fraiche:
- 1 tablespoon cognac or wine
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1/2 stick butter
- 1 lb fresh sea scallops
- 1 lb shrimp, cleaned, peeled, and deveined
- 1/2 cup creme fraiche (recipe as follows)
- 1 tablespoon cornstarch
- 2 tablespoon fish or chicken stock
- 4 sprigs fresh basil
- 1-cup heavy cream
- 2 tablespoons sour cream
Chicken Milanesa with Maggi Ranch Sauce
By CheeseDiva
Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and ½ tsp
- 1 cup mayonnaise
- 1/2 cup crème fraîche
- 1/4 cup buttermilk
- 1/2 cup finely chopped parsley
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Maggi seasoning sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper, plus more
- Kosher salt
- 3/4 cup all-purpose flour
- 3 large eggs, room temperature
- 1 1/2 cups panko (Japanese breadcrumbs)
- 4 small skinless, boneless chicken breasts, pounded 1/4 inch thick
- 1/2 cup vegetable oil
- 1/2 English hothouse cucumber, thinly sliced lengthwise
- 4 red radishes, trimmed, sliced
- 1 tablespoon distilled white vinegar
- Pinch of sugar
- Aleppo-style pepper (for serving)
Monte Cristo Waffle-Wiches
By CheeseDiva
Pre-heat a waffle iron to medium heat
- 4 eggs
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- Salt and pepper
- 2 tablespoons butter, melted
- 8 slices white or brioche bread
- 1 cup shredded Gruyère cheese
- 1/4 pound deli-sliced ham
- 1/4 pound deli-sliced turkey
- 1 tablespoon Dijon mustard
Red Wine Vinegar
By CheeseDiva
1. Pour the wine and water into the container 2
- 1 bottle of red wine (choose a bottle that you enjoy drinking yourself. Lower alcohol, fruitier wines tend to be more successful)
- 1-gallon container (earthenware is best, but a glass container will work too)
- Cheesecloth
- A “mother” (a live starter to get the fermentation process going. The bacteria eat the alcohol and turn it into acetic acid. Can be found at a wine and beer making store, online, or from a friend who makes red wine vinegar)
- 2 cups of water
Apricot Biscotti - Odessa Piper -TradeLake Cedar Cheese
By CheeseDiva
A spectacular tray of bread, cheese, and fruit, Odessa Piper’s Apricot Biscotti combines slices of herbed bread s...
- Dried Apricots - 2 cups
- Riesling wine to cover
- Flour - for dusting
- Pistachios - 1 cup, toasted and roughly chopped
- Almonds - 1 cup, toasted and roughly chopped
- Unsalted Butter - 1/2 pound, low-water content, at room temperature
- Sugar - 1-1/4 cup
- Eggs - 5, extra large
- Raspberry - 1/4 cup, or tarragon vinegar
- Baking Powder - 2 teaspoons
- Baking Soda - 1
- Salt - 1/2 teaspoon
- All-Purpose Flour - 4-1/2 cups
- Anise or Fennel fronds - 2 teaspoons, chopped
- Mint - 2 teaspoons, cut in narrow strips (chiffonade)
- Hyssop leaves - 2 teaspoons, cut in narrow strips (chiffonade), and hyssop flowers
- Wisconsin Trade Lake Cedar Cheese - 1 pound, or other favorite firm cheese
- Blooming hyssop sprigs - 8 to 10
- Apricots - 5, peeled, halved, and pitted
Peaches and Cream Breakfast Casserole
By CheeseDiva
Slice the bread into 1" thick slices, then cut each piece of bread into quarters
- Topping Ingredients:
- 1 loaf french bread
- 3 large peaches, about
- 3 cups worth of slices
- 8 eggs
- 1 1/2 cups milk
- 3/4 cup cream
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/2 cup melted butter
- 1/2 teaspoon cinnamon
Turkey Burgers
By CheeseDiva
Step #1: Place the turkey, bbq sauce, spinach, salt, and pepper in a large bowl
- For the onions:
- 1 large red onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- For the turkey burgers:
- 1 pound lean ground turkey
- 1/2 cup baby spinach leaves, finely chopped
- 1 tablespoon Kraft Brand BBQ sauce plus more for drizzling
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 slices Kraft American Cheese, each slice cut into 4 (like a square)
- 4 slices Kraft VELVEETA cheese slices, each slice cut into 4 (like a square)
- 4 hamburger buns
French Toast Brioche
By CheeseDiva
In a large bowl, whisk the cream with the sugar, vanilla, cinnamon, and egg yolks until the custard is smooth
- 2 cups heavy cream
- 1 ⁄4 cup plus 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 ⁄2 tsp. ground cinnamon
- 8 large egg yolks
- 1 brioche or challah loaf (12 oz.), cut into 1-inch thick slices
- 8 tbsp. unsalted butter
- Confectioners’ sugar, to garnish