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Recipes
TEA SANDWICH - EASY
By akselden
Spread one side of each bread slice lightly with butter; remove crust from white bread
- 8 slices Pepperidge Farm Very Thin
- Sliced White Bread
- 8 slices Rubschlager Cocktail Honey
- Whole Grain Bread
- 1/4 lb. unsalted butter, softened
- 8 oz. Byerly's Egg Salad
- 1 T. drained capers
- 8 oz. Byerly's Ham Salad Spread
- 1/2 tsp. honey
- 8 Italian parsley leaves
- thin slices English cucumber (optional)
- thin slices Italian tomatoes (optional)
Noble Riesling Bavarois
By akselden
In a mixing bowl, beat the egg yolk and sugar until thick and creamy
- 2 egg yolks
- 1 teaspoon unflavored gelatin
- 1/2 cup whipping cream, whipped to soft
- peaks
- 1/2 cup late-harvest Riesling
- 2 tablespoons sugar
LEMON PUDDING - STEAMED
By akselden
1. Grease a 6 C. pudding mold or ceramic ovenproof bowl with butter
- Zest of 2 lemons
- Juice of 1 large lemon
- 1/2 C. confectioners' sugar
- 1 small lemon, sliced into rounds
- 1 stick unsalted butter, softened, plus some for greasing mold
- 3/4 C. sugar
- 2 eggs
- 3/4 C. flour
- 1 tsp. baking powder
- Whipping cream, optional
SNACK CAKE - MALTED CHOCOLATE WITH GANACHE GLAZE
By akselden
1. Preheat the oven to 350*F
- 1/2 C. plus 3 T. sugar
- 1/2 C. malted milk powder
- 1 C. unbleached all-purpose flour
- 6 T. unsweetened Dutch process cocoa powder
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 2 large eggs
- 3/4 C. milk
- 6 T. unsalted butter, melted and cooled
- 1 tsp. pure vanilla extract
LEG OF LAMB - GRILLED WITH NEW OLIVE OIL
By akselden
Put the crushed garlic into a suribachi or large mortar, add about half the salt and use a wooden pestle to grind i...
- 10 to 12 large fresh garlic cloves, peeled and crushed
- 2 T. kosher salt, plus more to taste
- 1 tsp crushed coriander seed
- Freshly ground black pepper
- 2 T. olive oil
- 1 leg of lamb, preferably American, boned and butterflied
- Extra virgin olive oil
Spicy Lentil Curry
By akselden
Put lentils and water in a heavy saucepan and, over medium high heat bring to a boil, then reduce heat
- 1/2 cup brown or green lentils, washed and drained
- 6 c. water
- 1 tbsp. vegetable oil
- 1 tsp. cumin seeds
- 1 large onion ;peeled and chopped
- 1 medium-size tomato,chopped
- 1 hot red chili pepper whole
- 1 tbsp, grated fresh ginger or 1 tsp powdered sugar
- 1 clove garlic minced
- 1/2 tsp. ground turmeric
- Salt to taste
- 2 tbsp. chopped fresh cilantro
FRITTATA - LEEK, POTATO AND GRUYERE
By akselden
In deep half of frittata pan over medium high heat, melt 1 T
- 3 T. unsalted butter
- 6 oz. small red potatoes, sliced 1/8 thick
- Salt and freshly ground pepper, to taste
- 2 leeks, white and light green portions, rinsed well and thinly sliced
- 5 eggs
- 3 T. heavy cream
- 2 oz. Gruyere cheese, shredded
- 1 T. finely chopped fresh flat-leaf parsley
CUPS - TIRAMISU FILLED CHOCOLATE
By akselden
Refrigerate for 3 hours
- 1 envelope unflavored gelatin
- 1/4 C. cold water
- 2 8 oz. pkgs. cream cheese, at room temperature
- 8 oz. mascarpone cheese
- 1 1/2 C. confectioners' sugar
- 8 T. coffee-flavored liqueur
- 30 mini chocolate cups
- Cocoa powder for garnish
SALSA - SOUTHWESTERN FAJITA
By akselden
Combine crushed fruit and corn syrup in small sauce pan
- 1/2 C. CRANFRUIT Crushed Fruit for Chicken, Cranberry Raspberry or Cranberry Strawberry
- 1/2 C. corn syrup
- 1/2 C. sliced hot cherry peppers with liquid
SAUCE - EASY BLENDER BLUEBERRY
By akselden
1. In a food processor or blender, combine blueberries, sugar and lemon juice
- 3 C. fresh blueberries
- 3/4 C. sugar
- 1 T. lemon juice
- Fresh cut-up fruit, cake slices and
- whipped cream (optional)