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Recipes
Alstation Schokolade Kugeln (Chocolate Balls)
By akselden
Hint: A blender or food processor works well for grating the chocolate and grinding the almonds
- 2 eggs
- 1/2 cup plus 3 tablespoons sugar
- 4 ounces unsweetened chocolate, grated
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 5 tablespoons plus 1teaspoon flour
- 2 cups plus 6 tablespoons ground almonds
- Powdered sugar
FRIDGE CAKE - SEMISWEET WITH AMARETTI AND APRICOTS
By akselden
Refrigerate for 24 hours
- 28 amaretti cookies
- 3/4 C. dried apricots, sliced
- 16 oz. good-quality semisweet
- chocolate, broken into pieces
- 12 T. (3/4 C.), unsalted butter
- 1 T. golden syrup - Tate and Lyles vanilla caramel flavor. Omit if not available
- 1 T. rum
Arugula, Fresh Corn and Tomato Salad
By akselden
1. In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper
- 1/4 cup Champagne vinegar or white
- wine vinegar
- 1/4 cup minced shallots
- Salt and freshly ground pepper
- 6 ears white corn with small
- kernels, shucked
- 1/2 cup extra-virgin olive oil
- 8 loosely packed cups arugula or
- peppercress (about % pound)
- 3 pints cherry tomatoes, halved
- 8 fresh organic nasturtiums (see
- Note), gently torn into bite-size
- pieces (optional)
BISCUITS - RED HOT
By akselden
1. Preheat oven to 425 degrees
- 2 3/4 C. all purpose baking mix
- 1/2 tsp. crushed red pepper
- 3/4 tsp. garlic powder, divided
- 1 C. milk
- 1 C. shredded cheddar cheese
- 2 T. butter, melted
Tuscan Chicken Stew
By akselden
Season chicken with salt and pepper; dredge in flour
- 3 1/2 lb. boneless, skinless chicken (breast or thighs), cut into 1" cubes
- Salt and pepper
- 2/3 cup all-purpose flour
- 6 tbsp olive oil, divided
- 3 tbsp unsalted butter, divided
- 2 medium onions, chopped
- 2 cups chicken broth
- 2 cups dry white wine
- 1/4 cup tomato paste
- 1 pkg. (1lb) baby carrots
- 1 bouquet garni (rosemary, thyme, parsley)
- 1/2 lb mushrooms, cleaned and quartered
- 3 tbsp chopped flat-leaf parsley
- 1 tbsp grated lemon zest
BARBEQUE SPICE
By akselden
Put garlic, ground Chile, salt, pepper, sugar, oregano, and thyme into a small bowl
- 2 large cloves garlic, peeled and finely
- chopped
- 1/4 C. ground chile, such as ancho, New
- Mexico, or guajillo or paprika
- 4 tsp. salt
- 2 tsp. freshly ground black pepper
- 2 tsp. sugar
- 2 tsp. dried oregano, preferably Mexican
- 1 tsp. dried thyme
Port, Marsala, or Madeira Sauce
By akselden
Saute shallots in butter for 1-2 minutes or until translucent
- 1 oz. butter
- 3 tbs. Shallots, minced
- 1/2 tsp. Black Peppercorn cracked
- 1/4 tsp. Thyme
- 1 Bay leaf
- 1/4 cup Red Wine
- 3/4 cup Port Marsala, or Madeira Wine
- 1.5 oz Demi-Glace Gold
- 1/4 cup Water, hot
- 1/4 Cup heavy cream
HAM - BOURBON GLAZED
By akselden
1. Preheat oven to 350°F
- 1/2 fully cooked smoked bone-in ham(about 7 lb.), not spiral cut
- 3/4 C. packed light brown sugar
- 1/4 C. Dijon Mustard
- 2 T. bourbon, cider or water
FRENCH 75
By akselden
To make, put cognac, sour mix, and sugar in a cocktail shaker with plenty of cracked ice
- 3/4 ounces cognac
- 1 1/2 ounces sour mix
- 1 1/2 ounces superfine sugar
- 5 ounces chilled California sparkling wine
- Orange or lemon twist
- Maraschino cherry
GOLDEN POTATO CRISPS WITH CAVIAR
By akselden
Preheat oven to 350°. Slice potatoes lengthwise 1/16" thick
- FOR CAVlAR DIP:
- 2 large baking potatoes, scrubbed
- 3 tablespoons olive oil or cooking spray
- salt and pepper to taste
- 1 cup sour cream
- 3 tablespoons salmon (or other) caviar
- 1 tablespoon chopped chives
- 1/8 teaspoon pepper