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Recipes
Sour-Orange Grilled Chicken Paillards
By SMSchreiber
Paillards are chicken breasts that have been flattened to an even thinness with a meat mallet or rolling pin
- Ingredients
- Serves 6
- 1 cup sour-orange or orange marmalade
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh orange juice
- 4 bay leaves
- Coarse salt
- Freshly ground pepper, to taste
- 12 chicken paillards (or 6 chicken breast cutlets, halved horizontally and pounded to 1/4 inch thick)
- 2 oranges (1 thinly sliced into rounds and 1 cut into wedges)
Red Wine Caramel Apples
By SMSchreiber
Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples
- Equipment:
- 8 small McIntosh apples, stemmed, washed well, and dried
- 1 1/2 cups red wine
- 2 cups sugar
- 1/2 cup water
- 6 tablespoons heavy cream
- 8 wooden ice-pop sticks; a candy thermometer
BROWN BUTTER POUND CAKE
By SMSchreiber
* Preheat oven to 325°F with rack in middle
- No bells and whistles here—just good old-fashioned pound cake with a nutty dimension, compliments of the brown butter. View more of our favorite recipes from this issue.
- 2 1/4 * 2 1/4 sticks unsalted butter
- 2 * 2 cups sifted cake flour (not self-rising; sift before measuring)
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 cup packed light brown sugar
- 1/2 * 1/2 cup granulated sugar
- 4 * 4 large eggs
- 1/2 * 1/2 teaspoon pure vanilla extract
PLUM & ALMOND COBBLER
By SMSchreiber
* In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice, a...
- 1/2 * 1/2 cup firmly packed light brown sugar
- 2 * 2 tablespoons cornstarch
- 1/2 * 1/2 teaspoon cinnamon
- 2 1/2 * 2 1/2 lb prune plums or other plums, pitted and quartered
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 tablespoons unsalted butter, cut into bits
- 1 * 1 cup granulated sugar
- 3/4 * 3/4 cup all-purpose flour
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 3/4 * 3/4 cup sliced almonds
- 1 * 1 large egg, beaten lightly
Classic Créme Brûleé (Meyer Lemon)
By SMSchreiber
Preheat oven to 300ºF. In a large bowl, combine the egg yolks and the 1/3 cup sugar, whisk together until the s...
- 8 egg yolks
- 1/3 cup sugar, plus 1/4 cup for the brulee topping
- 2 cups heavy cream
- 1 tsp. pure vanilla extract
- Zest of two Meyer Lemons
- 1 tsp Lemon Juice
SWEET CHERRY COBBLER
By SMSchreiber
* Put oven rack in middle position and preheat oven to 425°F
- For filling
- 3 * 3 cups frozen dark sweet cherries (14 oz; not thawed)
- 1/4 * 1/4 cup sugar
- 2 * 2 teaspoons cornstarch
- * Scant 1/4 teaspoon cinnamon
- For topping
- 3/4 * 3/4 cup all-purpose flour
- 1 * 1 tablespoon sugar
- 1/4 * 1/4 teaspoon baking soda
- 1/4 * 1/4 teaspoon baking powder
- 1/8 * 1/8 teaspoon salt
- 1 1/2 * 1 1/2 tablespoons cold unsalted butter, cut into small bits
- 1/3 * 1/3 cup well-shaken low-fat buttermilk
CHEDDAR-ALE SOUP
By SMSchreiber
Serve with a loaf of crusty bread
- Ingredients:
- 4 Tbs. (1/2 stick) unsalted butter
- 1 yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, peeled and finely diced
- 1/3 cup all-purpose flour
- 1 3/4 cups milk
- 1 3/4 cups chicken stock
- 1 bottle (12 fl. oz.) ale
- 1 Tbs. Worcestershire sauce
- 1 tsp. dry mustard
- 1 1/4 lb. sharp cheddar cheese, grated
- Salt, to taste
- Cayenne pepper, to taste
Original Ranch Spinach Dip
By SMSchreiber
Preparation Prep Time: 30 min
- Ingredients
- 1 packet/1 oz.
- Hidden Valley® The Original Ranch® Dips Mix
- 1 container/16 oz.
- Sour cream
- 1 box/10 ounces
- Frozen chopped spinach, thawed and well-drained
- 1 can/8 oz.
- Water chestnuts, rinsed, drained and chopped
- 1 round loaf
- French Bread
- Fresh vegetable sticks
Blackberry Cobbler
By SMSchreiber
* Preheat oven to 450ºF with rack in middle
- After this cobbler (it's actually more of a double-crust pie) has been in the oven for about 20 minutes, your kitchen will be filled with the winy fragrance of blackberries. Miss Lewis loved to serve
- 2 * 2 cups sifted unbleached flour (sift before measuring)
- 1/2 * 1/2 cup cold lard (1/4 lb)
- 1/2 * 1/2 teaspoon salt
- 1/3 * 1/3 cup plus 2 tablespoons cold water
- 1 * 1 cup plus 2 tablespoons sugar, divided
- 2 1/2 * 2 1/2 tablespoons cornstarch
- 5 * 5 cups blackberries (1 1/2 lb)
- 4 * 4 thin slices unsalted butter
- * Milk or cream for brushing
Warm Blue Cheese Dip with Garlic and Bacon
By SMSchreiber
DIRECTIONS 1. Place bacon in a large, deep skillet
- NGREDIENTS (Nutrition)
- 7 * 7 slices bacon
- 2 * 2 cloves garlic, peeled and minced
- 1 * 1 (8 ounce) package cream cheese, softened
- 1/4 * 1/4 cup half-and-half
- 4 * 4 ounces blue cheese, crumbled
- 2 * 2 tablespoons chopped fresh chives