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Recipes
RISOTTO with Asparagus
By akselden
Salt and freshly ground pepper Set electric pressure cooker to brown; warm oil
- 1/4 cup extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 6 cups chicken stock, warmed
- 2 Tbs. unsalted butter
- 1 cup grated Parmigiano- Reggiano cheese
- 6 thin slices prosciutto, cut into 1/4" strips
- 1 tsp. dried basil
- 1/2 lb. asparagus, cooked until tender, cut into 11" pieces
Lemon Drop
By akselden
1. Squeeze lemon halves to extract 1/2 cup juice
- 3 large lemons, halved
- 1/4 cup sugar
- 1/4 cup water
- 8 ounces citrus-flavored vodka
- Garnishes: lemon slices, fresh thyme sprigs
DUTCH BABIES WITH HUCKLEBERRIES
By akselden
In mixing bowl beat eggs until frothy
- LOGANBERRY PUREE:
- 4 large eggs
- 2/3 C. all-purpose flour
- 2/3 C. milk
- Dash salt
- Dash ground nutmeg (optional)
- 8 tsp. butter
- 3/4 C. pear cider or juice, or apple cider or juice
- 4 tsp. cornstarch
- 2 C. black evergreen or red huckleberries, or blueberries
- 1/4 C. maple syrup
- 2 C. frozen loganberries or raspberries
- 2 T. pear cider or juice, or apple cider or juice
- 2 T. sugar
- 2 tsp. cornstarch
RAVIOLI - PRONTO'S CON AGLIO ARROSTO
By akselden
1. In a small pan add 1/2" of water and place whole garlic cloves in with the top cut off
- 1 lb. egg dough
- 12 garlic cloves
- 1/2 C. butter
- Salt and pepper to taste
- 3 T. fresh sage
- 1 C. Ricotta cheese
BARS - BLUEBERRY ALMOND
By akselden
1. Preheat oven to 325°F
- 1/2 C. butter
- 1 12-oz. pkg. white baking pieces (2 C.)
- 2 eggs, slightly beaten
- 1/2 C. sugar
- 1/2 to 1 tsp. almond extract
- 1 C. all-purpose flour
- 1/2 tsp. salt
- 1/2 C. blueberry jam
- 1/4 C. sliced almonds
BARS - TURTLE
By akselden
To make crust: 1. Preheat the oven to 350° F
- Crust:
- 2 C. flour
- 1 C. brown sugar
- 1/2 C. butter, softend
- 1 to 1 1/2 C. pecans
- Filling:
- 2/3 C. butter
- 1/2 C. brown sugar
- 1 C. milk chocolate chips
CREME FRAICHE ICE CREAM
By akselden
ICE CREAM: 1. Prepare an ice bath
- CREME FRAICHE ICE CREAM:
- 1 C. milk
- 3/4 C. sugar
- Pinch medium grind sea or kosher salt
- 6 large egg yolks
- 2 C. creme fraiche
Minestra Verdissima
By akselden
Wilt the spinach and arugula briefly in a saute' pan over medium-high heat with a little olive oil and a pinch of s...
- 1/2 pound spinach, washed
- 1/2 pound arugula (rocket), washed
- Extra virgin olive oil
- Salt and pepper
- 1 yellow onion, diced
- 2 small celery ribs, diced
- 2 medium leeks, including light green portion, well-washed and diced
- 2 green zucchini, diced
- 1/2 pound green beans, trimmed and cut into 1/2 inch lengths
- 9 cups chicken stock
- Bouquet garni of parsley, thyme and bay leaf
- 3/4 cup asparagus cut into 1/2 inch lengths
- A few drops lemon juice or vinegar
EGGNOG LATTE
By akselden
1 In a small saucepan, heat eggnog and coffee powder to just simmering
- 1 1/4 cups dairy eggnog
- 1 tablespoon instant espresso coffee powder
- 1/2 teaspoon rum extract
PANCAKES - GINGERBREAD
By akselden
1. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, ginger and salt
- 1 3/4 C. all purpose flour
- 3 T. sugar
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1 C. buttermilk
- 1/2 C. molasses
- 2 eggs
- 2 T. butter or margarine, melted
- Whipped cream
- Sweetened fresh fruit