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Recipes
ORECCHIETTE - TOMATO BROCCOLI
By akselden
1. Mix cooked chick-peas with 1 T
- 1 1/2 C. cooked chick-peas
- 1/4 C. plus 1 T. olive oil
- 1 large head broccoli, cut into small florets
- 1/2 lb. orecchiette or rigatoni pasta
- 1 small diced red onion
- 2 T. finely minced garlic
- 2 C. fresh plum tomatoes, peeled and chopped
- Parmesan cheese
HOLIDAY COOKIE TARTS
By akselden
Unroll each pie crust onto counter
- 1 (15 oz) pkg. refrigerated pie crust sheets
- 1 egg white, beaten
- granulated sugar
- 1 (8 oz) carton Dolci frutta creamy white shell
- 1 (7 oz) jar d'arbo All Natural Double Fruit Garden Strawberry or Lingonberry Jam
BARS - CRANFRUIT
By akselden
1. Preheat oven to 350°
- 1 C. butter, softened
- 3/4 C. brown sugar
- 1 egg
- 2 1/2 C. flour
- 1 tsp. baking powder
- 1 12 oz. pkg. CRANFRUIT Crushed Fruit for Chicken
Crisp Goat Cheese Salad
By akselden
1 Heat the broiler. Brush a baking sheet with oil; set aside, Place the potatoes in a medium saucepan, cover with c...
- 1/2 cup olive oil, plus more for baking sheet
- 3 large red potatoes (about 1 pound)
- 1 large egg
- salt and pepper
- 1 1/2 cups plain breadcrumbs
- 1 12-ounce log fresh goat cheese
- 1 tablespoon white-wine vinegar
- 1 tablespoon grainy or Dijon mustard
- 8 ounces mesclun or mixed salad greens
Pumpkin Soup with Fig Quenelles and Prosciutto
By akselden
Preheat oven to 350 degrees F
- Soup:
- 1 buckskin pumpkin or 2 small pie pumpkins or an equivalent amount of butternut squash (about 3 pounds total)
- 3 medium onions, thinly sliced
- 1 tablespoon fresh ginger, chopped
- 4 tablespoons butter
- 1 quart chicken stock
- 1 cup heavy cream
- Salt, brown sugar and freshly grated nutmeg to taste
- Cayenne pepper of necessary
- Four thin sliced prosciutto, julienne
- Fig Quenelles:
- 12 dried figs, stems removed
- 1 tablespoon dark rum
- 1 cup heavy cream, whipped
House & Home's Barley Leek Risotto
By akselden
1. Set aside some of the larger mushrooms and keep them whole for garnish, including stems (one or two per serving)
- 3 tbsp (45 ml) olive oil
- 4 small or 2 large leeks (white parts only), thinly sliced
- 1 medium onion, finely diced
- 1-1/4 Ib. (600 g) shiitake mushrooms
- 1 cup (250 ml) pearl barley
- 5 1/2 cups (1.3 liters) hot vegetable broth
- 2 tbsp (30 ml) finely chopped parsley
- 3 tbsp (45 ml) mascarpone cheese or cream cheese (optional)
- Salt and pepper to taste
- Olive oil for coating garnish
GRRRR
By akselden
Place ingredients in a shaker; shake well, then pour into a cocktail glass
- 1/2 ounce Grand Marnier
- 1/2 ounce grenadine syrup
- 1/2 ounce curacao
- 1/2 ounce fresh lemon juice
WAFFLES - HAZELNUT MAPLE SYRUP
By akselden
Rosewater Cream: Place 4 large apples (cored, peeled, and cut into 1/2-inch pieces) in saucepan
- Rosewater Cream:
- 4 large apples
- 1 C. apple juice
- 2 T. rosewater
- Waffles:
- 1 C. all-purpose flour
- 1/2 C. ground hazelnuts
- 2 eggs, separated
- 1 1/4 C. milk
- 1/4 C. cooking oil
- 1 T. maple syrup or brown sugar
- 1/2 C. whipping cream
- LOGANBERRY PUREE:
- 2 C. frozen loganberries or raspberries
- 2 T. pear cider or juice, or apple cider or juice
- 2 T. sugar
- 2 tsp. cornstarch
BROWNIES - BITE-SIZED CHESTNUT
By akselden
1. Preheat oven to 350°F
- Brownie Batter:
- 1/2 C. unsalted butter
- 6 oz. bittersweet chocolate
- 3 large eggs
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 C. granulated sugar
- 1 C. all-purpose flour
- Small paper or foil muffin tin liners
- Chestnut Mousse:
- 3/4 C. chestnut puree (canned)
- 1/2 C. ricotta cheese
- 1/2 C. granulated sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
TAGINES OF RED AND YELLOW BEET SALAD
By akselden
Preheat oven to 350°, Toss beets in olive oil and place in casserole or on baking sheet
- Divide BETWEEN Two BOWLS:
- 8 medium-size red and yellow beets,
- washed and trimmed, leaving 1/2" stem
- 2 tablespoons olive oil
- 3 medium shallots, roughly chopped
- 3 tablespoons capers
- 2 tablespoons Sherry vinegar
- 2 dashes Worcestershire sauce
- 3 dashes Tabasco or other hot sauce
- SEASON RED BEETS WITH:
- 1/3 cup pickled okra, chopped
- 2 tablespoons Sherry vinegar
- SEASON GOLDEN BEETS WITH:
- 1/4 cup pickled ginger instead of okra
- 2 tablespoons apple cider vinegar (instead of Sherry vinegar)
- To FINISH:
- 3 tablespoons creme fraicbe
- 1/2 sweet apple such as Gala, peeled and grated
- 2 tablespoons chopped parsley
- salt and pepper to taste