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Recipes
TEA SANDWICH - WATERCRESS WITH GOAT CHEESE AND SUN DRIED TOMATO
By akselden
Mix cheese and chopped sun dried tomatoes in a small bowl
- 1 bunch watercress, stems removed, rinsed and dried thoroughly
- 4 oz. goat cheese (such as Montrachet), room temperature
- 1/4 C. chopped, drained oil packed sun-dried tomatoes
- 12 very thin slices of wheat sandwich bread, crusts removed
- Kosher salt and freshly
- ground black pepper
SPICY GINGER GARLIC SAUCE
By akselden
Heat sugar,over moderate heat until caramelized (amber in color)
- 1/4 cup Sugar
- 1 Tbs. Peanut oil
- 2 tbs. shallots, sliced thin
- 2 inch Piece Ginger,peeled and sliced
- 2 Cloves; Garlic; sliced thin
- 1/4 cup Red Bell Pepper, coarsely chopped
- 1 Tbs. Red Chili Paste
- 1/4 tsp. Curry Powder
- 1/2 Fresh Lime, Juice only
- 1/2 cup Apple Juice or Chinese Sherry
- 1.5 oz Veggie-Glace Gold
- 1/2 cup White Vinegar
- 1 Tbs. Soy Sauce
Sauteed Artichoke Bottoms
By akselden
Drain and rinse artichokes
- 1 8oz can artichoke bottoms
- 2 T extra virgin olive oil
- 1 bay leaf
- 1 tsp. Fresh rosemary
- Pinch dry oregano
- 1 garlic clove, crushed
- Pinch kosher salt
- Pinch fresh black pepper
Potatoes Poupon
By akselden
In medium saucepan, over medium heat, cook shallots in 1 tablespoon butter or margarine until tender
- 1/3 cup minced shallots
- 3 tablespoons butter or margarine
- 2 cups heavy cream
- 1/2 cup Grey Poupon Dijon Mustard
- 1 cup shredded Gruyere cheese (4 ounces)
- 1 tablespoon chopped fresh basil leaves
- 8 medium potatoes, peeled and thinly sliced about 6 cups
- 1/4 cup sliced almonds, toasted.
Citron Vodka
By akselden
1. Mix lemon rind into the vodka and store in a large jar with a tight-fitting lid
- 4 oz. (100 g) grated lemon rind
- 3 cups (7511 ml) vodka
- 2/3 lb. (330 g) sugar
- 1 qt. (1 L water
EASY STRAWBERRIES AND CREAM
By akselden
1. Wash and remove the stems from strawberries, reserving 4-6 for garnish
- 4 cups fresh strawberries (about 1 pound)
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons Grand Marnier or other
- orange liqueur or orange juice
- Freshly ground pepper
- Fresh mint leaves
MUFFINS - FESTIVE DOUBLE FLAVORED
By akselden
Pumpkin and chocolate
- 1 2/3 C.ll-purpose flour
- 1 C.ugar
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking soda
- 3/4 tsp. ground mace
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 2 eggs
- 1 C. canned pumpkin
- 1/2 C. butter or margarine, melted
- 1 C. semisweet chocolate pieces
- (6 oz.)
- Paper baking cups
Lobster and Shrimp Nuggets in Caper-and-Dill Sauce
By akselden
Heat butter in large saucepan over medium-high heat
- 4 tbsp unsalted butter
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 Serrano Chile, chopped
- 3 cups fish or Chicken stock
- 1/2 cup dry White wine
- 2 sprigs fresh flat-leaf
- parsley
- 2 sprigs fresh thyme
- 3/4 cup heavy cream
- 1/4 cup chopped fresh dill
- 2 tbsp drained capers
- 3 Cooked lobster tails, shelled
- and cut into 1-inch pieces
- lb. jumbo shrimp, cooked, shelled and deveined
- 1-2 tbsp fresh lemon juice
- Salt and pepper to taste
- Lemon wedges
BERRY APPLE TART
By akselden
1. Unroll filo pastry and cover with a damp cloth while working
- 1 packet of filo pastry
- 3 tbsp (45 ml) melted butter
- 2 Granny Smith apples
- 1 cup raspberries
- 1 tbsp. sugar
RACK OF LAMB - HERB AND MUSTARD CRUSTED
By akselden
1. Position oven rack in middle of oven and preheat to 400°
- 1 1/2 C. fresh breadcrumbs
- 3 T. finely chopped fresh flat leaf parsley
- 1 T. finely chopped fresh mint
- 1 1/2 tsp fresh minced rosemary
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 T. olive oil
- 3 racks of lamb, frenched and trimmed of all but a thin layer of fat, at room temperature
- 2 T. Dijon mustard