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Recipes
Carrot Strips with Mustard and Herbs
By akselden
Leave Julienne carrots in cool water until ready to cook
- 2 lb. carrots, peeled and cut into 3 by 1/4 in julienne
- 2 cup dry white wine
- 2 cup white wine vinegar
- 1 cup water
- 1/2 cup olive oil
- 2 tbsp. sugar
- 2 tsp. salt
- 2 bay leaves
- 1/4 c. chopped fresh oregano or 2 tsp dried
- 1/4 cup chopped fresh parsley
- 2 large garlic cloves, minced
- 1/2 tsp. red-pepper flakes
- 2 tsp. Dijon mustard
MANGO FRAPPE
By akselden
Process all ingredients in blender and serve immediately
- 1 1/2 ounces white rum
- 5 ounces fresh mango juice
- 1 1/2 cups crushed ice
TOFFEE - ENGLISH
By akselden
1. Butter the bottom of a 10x15" sheet pan
- 1 C. sugar
- 1/2 lb. butter
- 3 T. water
- 1 tsp. pure vanilla
- 1 C. finely chopped walnuts or pecans
- 1 1/2 C. semisweet chocolate chips
FETTUCINE - ROASTED GARLIC HERB SAUCE
By akselden
1. Roast garlic bulbs in 350 degree oven for 30 minutes, then cool
- 12 oz pkg. basil garlic fettucine or linguini, cooked
- 1 large or 2 small heads of garlic, roasted
- 2 C. whipping cream
- 1/2 tsp. salt, or to taste
- freshly ground pepper
- 1/4 C. fresh herbs, (tarragon, parsley, chives) chopped and combined
- 1/4 C. freshly grated Parmesan cheese
Bacon Wrapped Dates with Almonds
By akselden
1. If it is necessary to pit dates, freeze them first for easier handling
- 1 lb pitted dates
- 8 oz whole blanched almonds
- 1 lb bacon, cut slices into thirds
PANNA COTTA - WITH BALSAMIC BERRIES
By akselden
FOR PANNA COTTA: 1. In a small bowl, sprinkle the gelatin on 3 T
- PANNA COTTA:
- 2 tsp. (1 packet) unflavored gelatin powder
- 3 C. heavy cream
- 2 C. plain whole-milk yogurt
- 1 1/2 tsp. pure vanilla extract
- 1 vanilla bean, seeds scraped
- 3/4 C. sugar
- BERRIES:
- 4 pints (8 C.) sliced fresh stawberries plus raspberries and blueberries
- 5 T. balsamic vinegar
- 2 T. sugar
- 1/2 tsp. ground black pepper
- GARNISH:
- Freshly grated lemon zest
SALAD - CRISPY SPINACH WITH SPROUTED MUNG BEAN
By akselden
1. In a medium bowl, whisk together the flour, water, pepper and 1/4 tsp
- 3/4 C. chickpea flour OR
- 3/4 C. cornstarch whisked with
- 1/2 C. water AND
- 1 egg AND
- 1/4 tsp. salt
- 1/2 C. plus 1 T. water
- 1/4 tsp. freshly ground black pepper
- Salt
- Canola oil for deep frying
- 12 medium spinach leaves, 4-5 in. long, stemmed, washed and drained
- 1/2 C. firmly packed spinach leaves, chopped
- 3 C. (2-3 oz.)sprouted mung beans or alfafa sprouts
- 1 medium red onion, chopped
- 2 C. chopped ripe tomato (about 2 medium)
- 1/2 tsp. dried mint
- 1 tsp. toasted cumin (2-3 minutes on medium low heat in dry skillet until fragrant and light brown, then grind)
- Juice of 1 small lemon
Mixed Baby Vegetables in Herb Butter
By akselden
In a large pot of boiling salted water blanch each of the vegetables until just cooked through, then quickly shock ...
- 2 cups baby white and orange carrots, peeled
- 2 cups haricots vert, cut on the diagonal
- 2 cups small Brussels sprouts, trimmed and cut in half
- 2 cups baby beets, assorted colors, peeled
- 2 cups baby squash, quartered
- 1/2 to 1 stick butter
- 1/4 cup each chopped parsley and chives
- A few leaves of tarragon, chopped fine
- Salt and pepper, to taste
Spicy Santa
By akselden
Bring wine and brandy to boil, lower heat, and add sugar and spices
- 1 bottle red wine
- 2 ounces brandy
- 2 tablespoons brown sugar
- 2 cloves
- 2 cinnamon sticks
- 1 teaspoon dried orange peel
- Pinch of nutmeg
- 1 cup dried apple, finely diced
- Extra cinnamon sticks, to garnish
CANDY - CHOCOLATE COCONUT DELIGHTS
By akselden
1. In medium saucepan, melt butter over low heat
- 2 tsp. butter
- 3 T. water
- 1 tsp. vanilla
- 2 C. sifted powdered sugar
- 1/2 C. nonfat dry milk powder
- 7 oz. package flaked coconut(2 2/3 C.)
- 6 oz. package semisweet chocolate pieces (1 C.)
- 1 tsp. shortening