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Recipes
CANDY CANE COOKIES
By akselden
1. In mixing bowl, beat butter 30 seconds
- 1 cup butter (no substitutes)
- 1 cup sifted powdered sugar
- 1 egg
- 1/2 teaspoon peppermint extract or
- 4 to 6 drops oil of cinnamon
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon red food coloring
- 1/4 teaspoon green food coloring
PANCAKES - RICOTTA WITH BLUEBERRIES
By akselden
Batter can be made ahead and refrigerated overnight
- 1 1/2 C. all-purpose flour
- 1 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 3 large eggs, separated
- 1 3/4 C. plus 2 T. milk
- 6 oz. ricotta cheese (1/2 C. plus 2 T.)
- 1/4 C. sugar
- 1 T. pure vanilla extract
- Unsalted butter, for the griddle
- 1 pint fresh blueberries or 2 C. frozen blueberries, thawed
- Pure maple syrup, for serving
Skewered Scallops and Artichoke Hearts
By akselden
Soak 8 wooden skewers in hot water for about 20 minutes
- 2 1/2 to 3 dozen sea scallops
- 6 large artichoke hearts, cut into quarters or marinated artichoke hearts, drained (reserve oil)
- 4 medium sized zucchini, cut 1/2 inch rounds
- 1/4 cup olive oil or reserved oil from marinated artichoke hearts
- 1 lime
- Tomato salsa, optional
Cranberry Walnut Tart
By akselden
In a large bowl, combine flour, sugar and salt
- Filling:
- 2 cup flour
- 1/4 cup sugar
- 1/4 tsp. salt
- 1 cup unsalted butter
- 1 egg yolk
- 1 tsp. vanilla extract
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup dark corn syrup
- 3 eggs
- 3 tbsp unsalted butter
- 3/4 tsp grated orange rind
- 1 1/2 cup walnut halves and pieces
- 1 1/2 cup fresh cranberries
LAMB CHOPS - PROVENCAL WITH CONFIT OF ROSEMARY POTATO
By akselden
Have the butcher cut away all but three evenly spaced bones
- 2 racks of lamb
- 2 T. olive oil
- Salt and freshly ground pepper
- l/4 C. thyme leaves (optional)
- 1 C. lamb or veal stock
- Confit of Rosemary Potato
- 3 large yellow potatoes
- 2 T. olive oil
- Pinch of Spanish paprika
- 2 cloves garlic, crushed
- 2 large sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Pisto
- 1 Japanese eggplant, diced
- 1/4 C. extra-virgin olive oil
- 3 cloves garlic, finely chopped
- Salt and freshly ground pepper
- 1 red pepper, diced
- 1/2 medium onion, diced
- 2 small zucchini, diced
- Additional vegetables, as desired (see Julian's Garnishes. below)
Cranberry Pecan Couscous
By akselden
Heat the butter or oil in a medium casserole
- 2 T. unsalted butter or vegetable oil
- 1 medium onion, finely chopped
- 1 large rib celery, finely chopped
- 1 1/2 , c. dried couscous
- 1 1/2 , oz. Glace de Volaille Gold'" + 2 c. hot water
- 1/2 c. orange juice
- 1/2 c. dried cranberries
- 1/2 c. chopped pecans, toasted
- Grated zest of 1 orange
- 2 T. finely chopped flat-leaf parsley
- Salt and freshly ground black pepper to taste
Frango Iced Cappuccino Recipe
By akselden
1 pot (10 cups) brewed Frango coffee (2 oz or 10 tablespoons of ground Frango coffee beans per 10 cups), 1/3 cup su...
- Sugar Syrup:
- 1 pot (10 cups) brewed Frango coffee
- 1/3 cup sugar syrup
- 1 cup cream and half and half.
- 1/3 cup sugar
- 1/3 cup boiling water
PAELLA VALENCIANA
By akselden
1. Put the broth in a large saucepan over medium heat
- 6 cups chicken broth
- 1/2 teaspoon saffron threads
- 6 sprigs fresh rosemary
- Salt
- 1 Cornish hen or half of a 2~1/2~to 3~pound chicken
- 1 small rabbit
- 8 tablespoons olive oil
- 1 green bell pepper, finely chopped
- 1 medium onion, finely chopped
- 8 garlic cloves, minced
- 2 medium tomatoes, finely chopped, or a 14~ounce can
- diced tomatoes
- 1/2 ~pound green beans (preferably broad, flat beans), trimmed and
- halved, crosswise
- 1/2 ~pound snap or snow peas, strings removed
- One 14~ounce can artichoke hearts in water, drained and quartered
- 2 tablespoons minced parsley
- 1 teaspoon paprika, preferably smoked
- 3 cups short~grain rice, such as bomba or Italian arborio rice
MEATBALLS - BASIC
By akselden
1. Preheat oven to 450°. Stir together all ingredients (except the ground meat) in a large mixing bowl
- 1 C. unseasoned bread crumbs
- 3/4 C. Romano or Parmesan cheese, finely grated
- 1/2 C. whole milk
- 1/2 C. low-sodium beef broth
- 1/2 C. chopped fresh parsley
- 3 eggs, beaten
- 2 T. dried oregano
- 1 T. garlic, minced
- 1 T. kosher salt
- 1 T. ground black pepper
- 2 tsp. dried basil
- 1 tsp. crushed red pepper flakes
- Pinch nutmeg
- 2 lb. ground chuck
- 1 C. low-sodium beef broth
Mulled Cider Syrup
By akselden
1. In l-quart saucepan, combine cider and sugars
- 2 1/4 cups apple cider
- 1/4 cup firmly packed light-brown
- sugar ,
- 1/2 cup apple jelly
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg