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Recipes
TIRAMISU - CHOCOLATE
By akselden
Refrigerate several hours or overnight
- Espresso:
- 3/4 C. boiling water
- 1 T. instant espresso coffee powder
- 2 T. sugar
- 2 T. Kahlua
- Chocolate Mascarpone Filling
- 2 8 oz. cartons mascarpone cheese
- 2 C. heavy whipping cream
- 1/2 C. sugar
- 1/4 C. Scharffan Berger Natural Cocoa Powder
- 1/2 tsp. pure vanilla extract
- 2 3 oz. pkgs. ladyfingers
- 2 oz. Scharffan Berger Semi Sweet Chocolate, shaved
- 1/2 C. sliced almonds, toasted
OLIVE TAPENADE
By akselden
In a sauté pan, heat olive oil over medium heat and sauté garlic for 1 minute
- 3 tbs.Olive oil
- 3 tsp garlic cloves, roughly chopped
- 2 tsp. anchovy fillet, rinsed and roughly chopped
- 2 tbs. capers
- 1 1/2 cups dry·cured Moroccan olives pitted
Chocolate Dipped Strawberries
By akselden
Melt the chocolate slowly over a double boiler, taking care to keep it from getting too hot
- 4 oz semisweet dark chocolate
- 6-12 strawberries
Fudge
By akselden
Boil first three ingredients for 7 minutes, stirring constantly
- 2 cup sugar
- 1 small can evaporated milk
- 10 large marshmallows
- 6 ounces chocolate chips
- 1/2 cup butter
Stuffed Heirloom Tomatoes
By akselden
Preheat oven 375°F. Using paring knife, core tomatoes
- 6-12 heirloom tomatoes
- Salt and freshly ground black pepper, to taste
- 2 Tbs. olive oil, plus more for drizzling
- 1 yellow onion, finely diced
- 1/2 lb. cremini mushrooms, finely diced
- 3 garlic cloves, minced
- 1 lb. mild Italian sausage, casings removed
- 1/4 tsp. red pepper flakes
- 1 tbs. minced fresh oregano
- 2 cups light toasted bread crumbs 3/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup minced fresh flat leaf parsley
SALSA DI PARMA TOPPED DUCHESS POTATOES
By akselden
Place potatoes in large saucepan; cover with cold water and sprinkle with 1 tbsp
- 1 (2 lb) bag organic red potatoes, peeled, quartered
- 2 tbsp. milk
- 2 tbsp. butter
- 1 egg, beaten
- 1 tsp. kosher salt
- 1 large zipper Closure freezer storage bag
- 16 tbsp. (0.63 lb.) container Kowalski's Salsa di Parma, divided
Atrium Black Olive Tapenade
By akselden
Chop olives coarsely. Finely dice the shallots, garlic and anchovy
- 1 c Calamata olives, pitted
- 2 tbsp. shallots
- 1 tbsp. garlic
- 3 whole anchovies
- Crostini (recipe follows)
- Herbed cheese for garnish
Vegetable Medley with Brown Rice
By akselden
In wok, heat peanut oil and walnut oil on high
- 2 tablespoons peanut oil
- 1 teaspoon walnut oil
- 4 scallions, chopped including green part
- 3 cloves garlic, chopped
- 1 bunch broccoli florets
- 4 carrots, sliced into coins
- 1 yellow pepper, cut into strips
- 1 can chickpeas and liquid, 19 ounces
- 1 chicken bouillon cube or 1 packet chicken bouillon powder
- 2 tablespoons soy sauce
- Brown rice
CUSTARD - FRESH COCONUT
By akselden
1. Preheat oven to 350°F
- 3 egg yolks
- 2 whole eggs
- 1/2 C. sugar
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/2 C. grated fresh coconut
- 1 1/3 C. milk
- 1 1 /3 C. heavy cream
SPONGE CAKE - BEST-EVER ORANGE
By akselden
- 6 egg whites (3/4 C.) reserve yolks
- 1 3/4 C. sifted all-purpose flour,
- (sift before measuring, see step 1.)
- 1/4 tsp. salt
- 1 1/2 C. granulated sugar
- 6 egg yolks
- 6 T. fresh orange juice
- 1 T. freshly grated orange peel
- Confectioners' sugar