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Recipes
Caipirissima
By akselden
1. Pour water over sugar, stir until dissolved and cool
- 1 cup (2511 ml) boiling water
- 1 cup (2511 ml) sugar
- 10 limes quartered
- 1 qt. (1 L) white rum
- Crushed Ice
SANDWICH - GRILLED CHILE-CHEESE TOASTS
By akselden
1. Preheat the broiler. In a large bowl, mash together all of the ingredients except the bread
- 1 lb. whole milk mozzarella, shredded
- 1/2 C. finely chopped onion
- 1 medium tomato, finely chopped and drained on paper towels
- 2 jalapenos, seeded and finely chopped
- 1/2 C. chopped cilantro
- 1/2 C. mayonnaise
- 1/2 tsp. cayenne pepper
- Salt and freshly ground black pepper
- Twelve 1/2-inch-thick slices hearty
- whole wheat bread
Crabmeat and Avocado Profiteroles
By akselden
For the crabmeat and avocado salad: Place the crabmeat in a bowl and combine with the avocado, lime juice, butt...
- Crabmeat and Avocado Salad
- 4 oz. lump crabmeat,
- picked over for cartilage
- 1/2 avocado
- juice of 1 lime
- 1 tbsp. buttermilk
- 2 tsp. chives
- 1 tbsp. cilantro, chopped
- Kosher salt, freshly ground
- black pepper and
- cayenne pepper to taste
- Pate a Choux Dough
- (for the profiteroles)
- 6 tbsp. (3 oz.) unsalted butter
- 3/4 c. water
- 1 c. all-purpose flour
- 1/8 tsp. salt
- 1/2 tsp. Kosher salt
- 1 tsp. sugar
- 4 eggs
LINGUINI - PRAWNS
By akselden
1. For prawns: In medium saute pan, heat olive oil
- 5 jumbo prawns, raw, peeled and deveined
- 1 diced tomato, seeded
- 1 green onion, diced
- 4 mushrooms (medium sized) quartered
- 1 T. garlic, minced
- 1 T. olive oil
- juice from 1/2 lemon
- 1/2 oz. dry white wine
- salt and pepper to taste
- pinch of fresh basil, chopped
- pinch of fresh oregano, chopped
- 4 oz. dry linguini
- olive oil
- garlic, minced
Buttermilk Waffles with Cherry-Almond Sauce
By akselden
Combine frozen cherries and preserves in medium saucepan
- 1 12-ounce bag frozen pitted dark sweet cherries (do not thaw)
- 1 cup cherry preserves
- 1/2 teaspoon almond extract
- 2 cups all purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon (scant) salt
- 2 cups buttermilk
- 9 tablespoons unsalted butter, melted, divided
- Lightly sweetened whipped cream or plain yogurt
FILET OF BEEF - HERB ROASTED WITH HORSERADISH SAUCE
By akselden
Half the Horseradish Recipe
- Horseradish Sauce:
- 4 T. olive oil
- 3 T. balsamic vinegar, or to taste
- 3 T. minced fresh thyme, or 3 teaspoons dried, crumbled
- 3 T. minced fresh rosemary, or 3 tsp dried, crumbled
- 1 T. finely minced garlic
- 1 tsp coarsely ground black pepper, or to taste
- 4 to 4 1/2-pound trimmed fillet of beef, patted dry and tied
- 2 tsp sea salt or kosher salt, or to taste
- Fresh herb sprigs for garnish.
- 2 C. sour cream or 1 C each low-fat plain yogurt and sour cream
- 1 1/2 C. peeled grated fresh horseradish or drained bottled horseradish
- 2 T. white wine vinegar
- 1 T. fresh lemon juice
- 1 T. Dijon mustard
- 1 tsp finely minced garlic
- 1 1/2 tsp sugar
- Salt to taste
GROUND LAMB - QUICK MOUSSAKA
By akselden
Preheat oven to 450°. Butter a 4-quart ovenproof dish
- Butter, for baking dish
- 1 large eggplant (2 1/2 lbs.), peeled and cut into l-inch chunks
- 7 T. olive oil
- salt and pepper
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 lb. ground beef or lamb
- 1 can (28 ounces) whole tomatoes, drained
- 2 tsp tomato paste
- 1/3 C. chopped fresh flat-leaf parsley
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- 1 C. (9 oz.) ricotta cheese, room temperature
- 3/4 C. (4 oz.) feta cheese, room temperature
- 1 large egg, room temperature
PORK CHOPS - ASIAN FLAVORED
By akselden
1. Heat oven to 450°F. 2
- 1 T. black bean sauce with garlic
- 1 tsp. sesame oil
- 1 tsp. fennel seeds
- 1 pork chop (about 8 oz.)
- Salt and pepper to taste
SAUTEED SPRING VEGETABLES
By akselden
In large skillet heat butter over medium heat
- 3 tbsp unsalted butter
- 1 large garlic clove, chopped
- 3 leeks, white part only, cleaned and sliced
- 12 baby zucchini, halved lengthwise
- 1 lb. asparagus, trimmed, cut in 2" pieces
- 1 %lb. fresh fava beans, shelled and cooked, or 1 /2 cups frozen baby lima beans, thawed
- 2 tbsp fresh lemon juice
- 2 tsp grated lemon zest
- Salt and pepper to taste
- Chopped parsley for garnish
Honey-Lavender Spritz
By akselden
1.. To make the honey-lavender vodka, combine vodka, dried lavender flowers and honey, and let steep for 4 days
- 1 1/2 oz. honey-lavender-infused vodka
- (see below)
- 3 oz. soda water
- Dash of honey
- 1/4 tsp. Ames bee pollen, plus extra
- for the rim of the glass
- Honey-lavender vodka
- 1 bottle vodka, preferably Svedka
- 1 tbsp. dried lavender flowers
- 2 tbsp. honey