Akselden's profile page
Recipes
ANGEL FOOD CAKE - BASIC
By akselden
1. Position racks in middle of oven, Preheat oven to 325°F
- 1 C. cake-and-pastry flour
- 1 1/2 C. granulated sugar, divided
- 1/4 tsp. salt
- 1 1/2 C. egg whites (about 11
- eggs), at room temperature
- 1 tsp. cream of tartar
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract (optional)
SALSA - TEX MEX CRANBERRY
By akselden
1. Combine water and sugar in a medium saucepan
- 1 C. water
- 1 C. sugar
- 1 12-oz. package fresh or frozen cranberries
- 2 T. chopped canned jalapeno peppers
- 1 tsp. dried cilantro
- 1/4 tsp. cumin
- 1 green onion, white and green parts, sliced
- 1 tsp. lime juice
Hickory House Sweet Slaw
By akselden
1. Put cabbage, pimentos, celery, mayonnaise, sugar, and 1 tsp
- 1/2 medium head green cabbage, cored and very thinly sliced (about 8 cups)
- 1 2oz bottle chopped pimentos, drained, or 1 small red bell pepper roasted, peeled, seeded, and cut into 1/4" pieces
- 3 ribs celery, cut into 1/4" dice
- 3/4 cup mayonnaise
- 1 tbsp sugar
- Salt
Lemon Chutney
By akselden
1. Slice off both ends of the lemons and discard
- 3 lemons
- 10 cups water
- Drizzle of olive oil
- 1 onion
- 1 tbsp minced garlic
- 1 tsp mustard seeds
- 8 pitted green olives, finely chopped
- 3/4 cup white sugar
- 2 tbsp white wine vinegar
- 1 tsp hot chili paste (or chopped fresh hot chili pepper)
- 1/2 tsp salt
Cafe au Lait
By akselden
1. In a medium-size saucepan, combine milk and cream
- 2 cups milk
- 1/3 cup heavy cream
- 4 cups freshly brewed, strong Louisiana coffee with chicory (see note)
TURNOVERS - CHOCOLATE ORANGE
By akselden
1. Preheat oven to 375°F
- 9 oz. imported bittersweet chocolate
- (not unsweetened)
- 3 tsp. orange zest, freshly grated
- 3 sheets puff pastry, thawed
- 4 large eggs, beaten
- 5 T. heavy cream (for brushing
- tops)
- 6 tsp. granulated sugar (for dusting)
ALMOND CAKE - BOLO DE AMENDOAS
By akselden
1. Pre-heat oven to 375'F and line a cake tin with baking parchment
- 8 oz. caster sugar
- 4 eggs, separated
- 8 oz. ground almonds
- 3 oz. plain chocolate
- 1 T. double cream
- 2 oz. almonds and walnuts to decorate
- Icing sugar, to dust
SALSA - MARTY'S FRESH SALSA GRANDE A LA LOON CAFE
By akselden
In a food processor or by hand, mince onion, peppers and tomatoes
- 1 medium size onion
- 1 green pepper
- 1 sweet red pepper
- 1 sweet yellow pepper
- 2 fresh jalapeno pepper
- 3 fresh whole tomatoes
- 2 qt. canned diced tomatoes
- 3 T. chopped fresh cilantro
- 2 tsp. cumin
- 2 tsp. chili powder
- 2 tsp. crushed red pepper
- 1 tsp. minced garlic
- 1 tsp. oregano
- 1 tsp. black pepper
- 1 tsp. sugar
- 1/3 tsp. coriander
- 1/3 tsp. cayenne pepper
- 2 dashes Tabasco sauce
- Pinch Salt
- 1 qt. tomato sauce
Apple and Fennel Salad With Sambuca-Lemon Zest Vinaigrette
By akselden
Preheat oven to 350°. Combine fennel and apples, mix with basil and refrigerate covered
- FOR VINAIGRETTE:
- 3 fennel bulbs sliced paper-thin
- 2 tart apples such as Macintosh, unpeeled
- and thinly sliced
- 1/4 cup thinly sliced basil
- 12 chestnuts, cross cut in flat side
- 12 ounces blue cheese, preferably Cabrales from Spain
- 1 ounce Sambuca
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon clover honey
- 1 tablespoon very fine lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced shallots
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
BREAD - PARMESAN HERB
By akselden
1. Preheat oven to 350 degrees
- 1 C. sour cream
- 1/3 C. milk
- 3 T. butter, melted
- 2 1/2 C. all-purpose flour
- 1 T. sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 C. grated parmesan cheese
- 1 T. minced onion seasoning
- 2 tsp. Italian Seasoning
- 1 egg white, slightly beaten
- Additional parmesan cheese and italian seasoning