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Recipes
Spiced Sweet Potato Puree
By akselden
Preheat the oven to 350° F
- 6 sweet potatoes
- 2 tablespoons butter
- Cinnamon, nutmeg, allspice, ginger and
- mace, to taste
- Salt, pepper and brown sugar, if needed
FRUIT - FRUITFUL HOLIDAY COMPOTE
By akselden
1. In a large bowl, loss together peaches, cranberries, apples and 1 C
- 1 1/2 C. frozen sliced peaches, thawed
- 1 1/2 C. cranberries, chopped
- 1 1/2 C. sliced, peeled apples
- 1 C. coarsely chopped walnuts
- 1/2 C. granulated sugar
- 1/2 C. packed brown sugar
- 1/3 C. all-purpose flour
- 1 C. rolled oats
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/4 C. butter or margarine, melted
- 1 T. lemon juice
- 1/2 C. packed brown sugar
- 1 tsp. ground cinnamon
- Dash salt
- 1/4 C. butter or margarine
- 1 C. coarsely chopped walnuts
ROLL - SHRIMP SPRING
By akselden
1. Soak wrappers one at a time for 30 seconds or until soft
- FOR SESAME DIPPING SAUCE:
- 12 spring roll wrappers (available in Asian markets and many supermarkets)
- 24 medium-size cooked shrimp, peeled,
- deveined and sliced in half lengthwise
- 2 C. shredded red or green leaf lettuce
- 1 1/2 C. shredded carrots
- 6 scallions, trimmed, sliced lengthwise
- 4 oz. enoki mushrooms (optional)
- 3 oz. vermicelli rice noodles,
- soaked in boiling water for 10 minutes,
- drained
- 1/4 C. chopped fresh mint
- 1/4 C. chopped fresh basil
- 1/4 C. chopped fresh cilantro leaves
- 1 bunch of chives for garnish
- 3 T. black sesame seeds
- 1 C. fried Chinese noodles (available in Asian markets)
- 1/4 C. toasted sesame seeds
- 1/4 C. tamari sauce
- 1/4 C. olive oil
- 1/4 C. rice vinegar
- 1 T. chopped ginger
- 1 tsp. hot chili oil
- 1 tsp. sugar
- 1 clove garlic
FIGS STUFFED WITH ALMOND AND GINGER
By akselden
1. Preheat oven to 350°F
- 20 whole almonds, blanched
- 1 lb. (about 20) large, soft
- dried figs
- 10 pieces crystallized ginger
- 10 bay leaves
BONELESS PORK TENDERLOIN - WITH HONEY MUSTARD SAUCE ON ARUGULA
By akselden
1. Season tenderloin with 1 tsp
- SAUTEED APPLES:
- 1-1 lb. pork tenderloin
- 1 1/2 tsp. kosher salt, divided
- 3/4 tsp. coarse ground black pepper, divided
- 1 T. vegetable oil
- 2 cloves garlic, minced
- 2 T. finely minced shallots
- 1 1/3 C. chicken broth
- 1/4 C. honey mustard
- 3 T. white wine vinegar
- 2 tsp. snipped fresh thyme
- Kosher salt and pepper to taste
- Arugula
- 4 Haralson apples, peeled, cored sliced
- 1/2 C. brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/4 C. unsalted butter
- 1/3 C. fresh pressed apple cider
PANNA COTTA - CREME FRAICHE WITH BLACKBERRY COMPOTE AND FRENCH BUTTER COOKIES
By akselden
Refrigerate 4 to 6 hours
- CREME FRAICHE PANNA COTTA:
- 1/2 C. cold whole milk
- 3 1/2 heaping tsp. unflavored gelatin
- 3 C. heavy cream
- 6 T. granulated sugar
- 1/2 C. plus 2 T. creme fraiche
- BLACKBERRY COMPOTE:
- 1/2 vanilla bean, seeds removed
- 1/2 cinnamon stick
- 1/4 tsp. black peppercorns
- 1/2 C. granulated sugar
- 1/4 C. water
- 1/4 C. cassis liquor
- 2 pints blackberries
- 1/4 tsp. fresh thyme leaves
- FRENCH BUTTER COOKIES:
- 1 C. butter, softened
- 1/4 C. confectioners' sugar
- 1 T. dark brown sugar
- 3/4 tsp. kosher salt
- 7/8 C. pastry flour
- 3/8 C. bread flour
- Granulated sugar
FRUITCAKE - BROWNIE
By akselden
1. Preheat oven to 300°F
- 1/2 C. hot brewed coffee
- 1/4 C. cocoa powder
- 1 1/2 C. walnuts, chopped
- 1 C. candied cherries, halved
- 1 C. mix candied fruit, diced
- 1 C. dates, sliced
- 1 3/4 C. flour
- 3/4 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/2 C. butter, softened
- 1 1/4 C. brown sugar, packed
- 2 eggs
- 1 tsp. vanilla
- 4-6 walnut halves (optional)
- 2 candied cherries, halved (optional)
- Strips of angelica, citron or candied pineapple (optional)
Leeks a la Grecque
By akselden
Trim 4-6 leeks, leaving some of the green
- 4-6 leeks
- 2 bay leaves
- 1 tsp. black peppercorns.
- 3/4 cup chicken stock
- 6 tbs. white wine
- 3 tbs. olive oil
- 1 tbs. tomato paste
- Pinch of salt, if needed
- Paprika
CEREAL - HOMEMADE MUESLI
By akselden
1. In large bowl, mix all ingredients except apple slices and berries
- 2 1/4 C. old-fashioned rolled oats
- 1 1/2 C. (rolled) barley flakes
- 1 1/2 C. (rolled) wheat flakes
- 1 C. dark seedless raisins
- 1/2 C. coarsely chopped dried apple
- 1/2 C. unprocessed oat bran
- 1/2 C. wheat germ
- 1/4 C. chopped almonds or hazelnuts
- 3 T. light-brown sugar
- Apple slices and strawberries (optional)
SANDWICH - TURKEY CLUB
By akselden
Spread mayonnaise on 4 slices of toasted bread and layer on remaining ingredients
- 8 slices white, whole wheat, or rye
- bread, toasted
- 4 T. mayonnaise
- 8 slices tomato
- 8 leaves Romaine or iceberg lettuce, washed and dried
- 4 large slices turkey breast
- 8 bacon strips, cooked
- 4 rounds Bermuda onion optional