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Recipes
FARFALLE - PRIMAVERA
By akselden
1. Cook pasta according to package directions
- Steamed Fresh Vegetables:
- 8 oz. large bow ties (or other pasta)
- Steamed Fresh Vegetables (see recipe below)
- 1/2 C. heavy cream
- 1/2 C. chicken broth
- 1/4 C. grated Parmesan cheese, plus additional at table
- 1/2 lb. thin asparagus (if thick, cut in half lengthwise)
- 2 medium carrots, peeled, cut into 2 x 1/4 inch sticks
- 2 C. brocoli florets
- 1 medium yellow squash or zucchini, cut into 2 x 2 1/2 inch chunks
- 3 T. butter
- 2-3 T. chopped fresh basil, dill or parsley
- 2-3 T. chopped scallions
- Salt and freshly ground black pepper
LlNGONBERRY COOKIES
By akselden
Preheat oven to 325 degrees
- Glaze:
- 1 cup butter
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 1/4 cups flour
- Lingonberry jam
- 2 cups powdered sugar
- Few drops vanilla
- 2 to 3 tablespoons water
BARS - OLD-FASHIONED LEMON
By akselden
Chill crust 30 minutes. Chill bars 2 hours or overnight
- For the shortbread base:
- 2 sticks (1 C.) softened unsalted butter
- 1/2 C. sugar, preferably superfine
- 1 tsp. vanilla
- 2 1/2 C. all-purpose flour, sifted
- For the lemon curd:
- 8 egg yolks
- 1 1/4- 1 1/2 C. sugar
- 6 oz. fresh lemon juice
- 1 stick (1/2 C.) unsalted butter, cut into pieces
- 1 1/2 T. grated lemon peel
- Sifted confectioners' sugar for garnish
TOSTADAS - CHEESE BAKED
By akselden
1. Preheat oven to 400°. Place tortillas on a nonstick or lightly oiled baking sheet
- Suggested Toppings:
- 4 8-inch tortillas
- Olive oil
- Salt
- Pepper
- Hummus, sliced, Cherry Tomatoes and
- Chopped Chives
- Mango Chutney, Shredded Cheddar cheese,
- Thinly sliced red onion
- Grated Gouda cheese and Roasted Red Pepper Strips
- Sliced Spinach and Goat cheese rounds
Blue Cheeses with Bitter Greens and Hazelnut Vinaigrette
By akselden
1. Lay the cheeses out on a large platter
- 3 wedges (2 to 3 oz. each) of blue
- cheeses (Gorgonzola, forme d'Ambert,
- Roquefort)
- 1/4 to 1/3 cup sherry vinegar
- 1/4 cup balsamic vinegar
- 1 egg
- 1/2 tsp. fine sea salt
- 3/4 cup finely ground hazelnuts'
- 1/2 cup peanut oil
- 1/2 cup extra-virgin olive oil
- 1 to 2 tbsp, hazelnut oil (optional)
- 1 head radicchio
- 1 head frisee
- 2 endives
CUPCAKES - ALMOND COCONUT POUND CAKE
By akselden
1. Preheat oven to 325*F
- CUPCAKES:
- 2 1/4 C. cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C. finely shredded sweetened coconut
- 2 sticks unsalted butter, room temperature
- 1 C. sugar
- 3 eggs, room temperature
- 1/4 C. canned coconut milk
- 1 tsp. almond extract
- GLAZE:
- 4 oz. semi-sweet chocolate chips
- 4 oz. heavy cream
- 1/2 C. sliced almonds, lightly toasted
Chilled Avocado Soup
By akselden
In a blender or food processor, puree the avocados with 1 1/2 cups of the grapefruit juice until the mixture is ver...
- 4 large avocados, peeled and pitted (about 2 cups)
- 1 1/2 to 2 cups fresh grapefruit juice
- 2 1/2 cups chicken broth
- 1/2 cup white wine
- Salt and freshly ground white pepper
- 1 small tomato, diced (for garnish)
Holsin-Glazed Shallots
By akselden
1. Put the chopped vegetables into a bowl and set aside
- 4 large shallots, finely chopped
- 2 green onion stalks, finely chopped
- 1 tbsp finely chopped cilantro (optional)
- 2 tbsp hoisin sauce
- 1 tbsp vegetable oil
SOY-SESAME DIPPING SAUCE
By akselden
Combine all ingredients in small bowl
- 1/2 cup soy sauce
- 3 tbsp unseasoned rice vinegar
- 2 tbsp sesame oil
- 1/2 tsp crushed red pepper flakes