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Recipes
APPLE PUDDING - STEAMED HONEY
By akselden
1. Grease a 6 C. pudding mold or ceramic ovenproof bowl with butter
- 1/4 C. honey
- 1 small cored apple, sliced
- 1 stick unsalted butter, softened, plus some for greasing mold
- 3/4 C. sugar
- 2 eggs
- 3/4 C. flour
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- Whipping cream, optional
FILET OF BEEF WITH ROASTED GARLIC BEARNAISE
By akselden
Combine herbs, mustard and olive oil
- Sauce:
- 1 T. fresh thyme, chopped or 1 tsp. dried
- 1 T. fresh rosemary, chopped or 1 tsp. dried .
- 2 T. Dijon mustard
- 2 T. olive oil
- 3 lb. beef filet, trimmed
- Freshly ground pepper to taste
- 2 C. red wine
- 3 T. balsamic vinegar
- 1/2 tsp. brown sugar
- 2 T. fresh tarragon or 2 tsp. dried
- 1 tsp. black peppercorns
- 2 C. beef stock, homemade or canned low-salt
- 2 heads roasted garlic
- 1/4 C. unsalted butter
CH ESTNUT-AN D-PANCETTA CIABATTA DRESSING
By akselden
Heat oven to 350°F. Spray 13" x 9" x 2" baking dish with nonstick cooking spray
- 6 tbsp unsalted butter, divided
- 1/2 lb. pancetta, diced
- 3 celery stalks, diced
- 3 cloves garlic, chopped
- 2 medium carrots, diced
- 2 large onions, diced
- 2 tbsp chopped fresh rosemary
- 2 cans (10 oz. each) roasted chestnuts,
- peeled and coarsely chopped
- 12 oz. day-old ciabatta bread, cubed
- 2/3 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1 cup low-sodium chicken broth
- 2 eggs, lightly beaten
- Salt and pepper to taste
Lime Bumboo
By akselden
Pour all ingredients into a cocktail glass over ice
- 2 ounces Zacapa rum
- 1 ounce lime brown sugar syrup
- 1 ounce water
- 1/2 ounce Cointreau
SEARED BLUEFIN TUNA WITH ANCHO-CHILE PANCETTA, MOREL MUSHROOMS AND CRISPY
By akselden
Heat 1 tbsp oil in medium saucepan over low heat
- 3 tbsp grapeseed oil, divided
- 1/2 cup chopped onion
- 1/4 cup chopped carrot
- 1 small leek, chopped (white part only)
- 1 bottle (750 ml) merlot
- 1 1/2 cups tawny port
- 2/3 cup chopped Granny Smith apple
- cup frozen store-bought fish stock,
- thawed
- Salt and pepper to taste
- 1 tbsp minced fresh flat-leaf parsley
- 1 tbsp minced cilantro
- 1 tsp toasted fennel seed, crushed
- 1 tsp toasted cumin seed, crushed
- 2 lb. fresh blue fin tuna
- 2 tbsp unsalted butter
- 1 shallot, minced
- 1 tsp minced garlic
- 3/4 lb. morel mushrooms, cleaned
- 1/2 cup chicken broth
- 1 cup diced pancetta
- 1 small red onion, chopped
- 1 ancho Chile, stemmed, seeded and
- coarsely chopped
- 1 tube (1 lb.) store bought polenta
BREAD - GRILLED HERBED
By akselden
Slice the bread into thick pieces
- 1 loaf French or Italian Bread
- 1/2 C. (1 stick) butter or margarine softened or creamed
- 2 tsp. dried dillweed
- 1 tsp. dried basil
- 1 tsp. dried oregano (or herbs of your choice-substitute 3 times as much if using fresh herbs)
- Salt, pepper
Baked Goat Cheese with Sauvignon Blanc
By akselden
Preheat the oven to 3750 F
- l0-inch tart shell
- 1 bunch leeks, white part only, sliced
- 3 tablespoons butter
- 8 ounces fresh goat cheese
- 2 eggs plus 1egg yolk
- 3/4 cup half-and-half
- 1/2 teaspoon salt
- Few grinds black pepper
- Pinch of grated nutmeg
PANCAKES - ADIRONDACK FLAPJACKS
By akselden
1. In medium-size bowl, combine flour, sugar, baking powder, and salt
- 2 C. unsifted all-purpose flour
- 2 T. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 C. milk
- 6 T. butter, melted
- 4 large eggs, separated, at room
- temperature
- Vegetable oil for frying
- Butter (optional)
Shrimp and Squash Kebabs
By akselden
Soak 1 l. peeled fresh medium shrimp in lightly salted water for 20 min
- 1 lb. peeled fresh medium shrimp
- 6-8 summer squash
- 1/2 cup olive oil
- 2 tbs. Aceto Balsamico
- 2 chopped cloves of garlic
- 1 Tbs. fresh dill or 2 tbs. dried
- Salt and pepper
- 8 medium mushrooms
- 1 medium Bermuda onion
spring vegetable risotto
By akselden
1. Prepare vegetables; store unused portions in GLAD Press'n Sea!'" Wrap
- 12 ounces asparagus, trimmed, and
- cut lengthwise on the diagonal into thirds
- 6 ounces peas, (defrost if frozen)
- 6 scallions
- 1/4 cup finely chopped flat-leaf parsley
- Coarse salt and freshly ground black pepper
- 4 to 5 cups chicken or vegetable broth
- 3 tablespoons olive oil
- 1 cup Arborio rice
- 1 1/2 cup dry white wine
- 8 ounces fresh morels, or other wild mushrooms
- 3 ounces Parmigiano-Reggiano cheese, freshly grated
- Zest and juice of 1 lemon
- 4 to 6 tablespoons unsalted butter, as needed
- Chervil, optional garnish