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Recipes
Espresso Chip Meringues
By Karen_3925
*Can be found at specialty cooking stores Place an oven rack in the center of the oven
- 3 egg whites, at room temperature
- Pinch fine sea salt
- 3/4 cup superfine baker's sugar*
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 2/3 cup mini semisweet chocolate chips
White Chocolate Mousse in Chocolate Meringues
By Karen_3925
In the top of a double boiler or in a stainless steel bowl placed over a pot of barely simmering water, place the c...
- 5 ounces good quality white chocolate (just slightly less than 1 cup)
- 1/4 cup (4 tablespoons) unsalted butter
- 2 *2 large eggs, separated
- 2 teaspoons Grand Marnier liqueur
- 3 tablespoons sugar
- 2/3 cup cold heavy cream
- Raspberry Coulis, recipe below
- Chocolate Meringue Shells, recipe below
- 1 large orange, segmented, garnish
- 1/2 pint fresh raspberries, garnish
- Sprigs fresh mint, garnish
Meringues Chantilly
By Karen_3925
Preheat the oven to 200 degrees F
- 6 extra - large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Kosher salt
- 1 1/2 cups granulated sugar, divided
- 1/2 teaspoon pure vanilla extract
- Whipped Cream with Orange Liqueur, recipe follows
- Stewed berries, recipe follows
Chicken_Salad_Veronique
By Karen_3925
Preheat the oven to 350 degrees F
- 4 split (2 whole) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup good mayonnaise
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in 1/2
Berries with Mascarpone and Meringue
By Karen_3925
Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl
- 1 (10-ounce) container fresh strawberries, hulled and quartered
- 1 1/4 cups fresh raspberries
- 1 1/4 cups fresh blackberries
- 2/3 cup fresh blueberries
- 4 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 1/2 cup mascarpone cheese
- 1/2 cup whipping cream
- Pinch ground cinnamon
- 4 meringue cookies, coarsely crumbled
Challah French Toast
By Karen_3925
Preheat the oven to 250 degrees F
- To serve:
- 6 extra-large eggs
- 1 1/2 cups half-and-half or milk
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon good honey
- 1/2 teaspoon kosher salt
- 1 large loaf challah or brioche bread
- Unsalted butter
- Vegetable oil
- Pure maple syrup
- Good raspberry preserves (optional)
- Sifted confectioners' sugar (optional)
Curried_Chicken_Salad
By Karen_3925
Bring the broth and water to a boil in a medium saucepan
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set asid
- When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery,
Fresh Peach Bellinis
By Karen_3925
Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process unt...
- 2 ripe peaches, seeded and diced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sugar
- 1 bottle chilled prosecco sparkling wine
French Toast with Bananas and Walnuts
By Karen_3925
In a large shallow bowl, using a fork, beat the eggs until lightly frothy
- 6 eggs
- 1/4 cup milk
- 4 very ripe bananas
- 1/4 cup coarsely chopped walnuts
- 1/8 teaspoon freshly grated nutmeg
- 8 slices egg bread
- 4 tablespoons butter
- Confectioners' sugar, for dusting
- Maple syrup or jam, for serving
Chinese_Chicken_Salad
By Karen_3925
Preheat oven to 350 degrees F
- 4 tablespoons low-sodium soy sauce, divided
- 2 teaspoons toasted sesame oil, divided
- 1 pound skinless, boneless chicken breasts
- 1/2 head napa cabbage, thinly shredded (about 6 cups)
- 1/4 head red cabbage, shredded (about 2 cups)
- 1 large carrot, shredded (about 2 cups)
- 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
- 1 (8-ounce) can sliced water chestnuts
- 1 (11-ounce) can Mandarin oranges in water, drained
- 1/3 cup rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chili-garlic sauce or chili sauce
- 1/4 cup sliced almonds, toasted