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Recipes
GARLIC-CHILI CRISPIES
By akselden
Chop roughly and deep fry in oil at 375° until lightly brown and crispy
- 12 cloves garlic with skin still on
- 2 Habanero peppers or jalapenos
Vegetable Packets with Wine
By akselden
Preheat oven to 425 degrees, Lay spinach leaves in center of each sheet of parchment, making a bed of the leaves, t...
- 2 6-in. squares parchment paper
- 1/4 c. (packed) whole spinach leaves, stems removed
- 1/4 c. thinly sliced red onion
- 1 tsp. minced fresh garlic
- 1 tsp, minced fresh basil leaves
- 1 yam or sweet potato, thickly sliced (skin left on)
- 1/2 red bell pepper, seeded and sliced
- 1/4 c. Chardonnay or other white wine
THE DEFINITIVE CHRISTMAS EGGNOG
By akselden
1. In a large mixing bowl, beat the egg yolks until light in color
- 12 egg yolks
- 1 lb (500 g) icing sugar
- 4 cups (1 L) your choice of dark rum,
- brandy, bourbon or rye (or a
- combination)
- 2 qts (2 L) whipping cream
- 12 egg whites
- Freshly grated nutmeg
RED WINE SAUCE
By akselden
In a small saute pan, melt 2 tablespoons of the butter and saute the onion and garlic in it until they soften, abou...
- 6 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup tomato juice
- 2 cups dry red wine
- 1 cup chicken broth
- Salt and freshly ground pepper
Easy Pleasing Peppermint·Stick Pie
By akselden
1. In a chilled bowl, stir the ice cream till softened
- 1 half-gallon peppermint ice cream, softened
- 1 chocolate flavored crumb pie shell
- 1 12 ounce jar fudge ice cream topping.
MUSTARD-GLAZED BABY CARROTS
By akselden
Cook carrots in a pot of boiling salted water (2 teaspoons salt for 4 quarts water) until Just tender, about 8 minu...
- 1 lb peeled baby carrots
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 1 tablespoon country-style Dijon
- mustard (or 1/2 tablespoon each Dijon and Whole-grain mustard)
Rum Cassis Punch
By akselden
Mix the rum, creme de cassis and vermouth together in a large punch bowl
- 2 1/2 bottles light rum
- 2 1/2 cups dry vermouth
- 2 1/2 cusp creme de cassis (black currant liqueur)
- 2 qts carbonated water
TART - PROVENCAL VEGETABLE
By akselden
Preheat oven to 400°F. For crust: Mix flour, butter and salt
- FOR CRUST:
- 12 ounces all purpose flour
- 6 T. butter
- 1 1/2 tsp. salt
- 12 asparagus, 2" tips
- 8 very small turnips peeled
- 8 cherry tomatoes, halved
- 16 fava beans, shelled
- 24 green peas, shelled
- 4 cloves garlic, peeled
- 12 small mushrooms such as Cbanterelle or button, brushed clean, thickly sliced
- 2 scallions, cut in small pieces
- 2 celery stalks, cut in small pieces
- 1 T. butter
- 1 T. olive oil for sauteing
- FOR VINAIGRETTE:
- 6 T. olive oil
- 2 T. rice vinegar
- 2 tsp. soy sauce
- FOR GARNISH:
- 7 oz. goat cheese, or chevre
- Chunk of Parmesan cheese to shave as garnish
- Italian or flat-leaf parsley, dried
- fresh chervil
- Celery leaves
Key Lime Pie
By akselden
Stir until thickened, a result of the reaction of the milk
- 1 can sweetened condensed milk; 15 oz.
- 1 This. grated Key Lime rind
- 1/2 cup key Lime juice
- 1/4 teaspoon salt
- 2 slightly beaten egg yolks
Roasted Cherry Tomatoes
By akselden
Preheat the oven to 400 degrees
- 4 pints cherry tomatoes
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 20 fresh basil leaves, cut into chiffonade
- Sea salt or fleur de sel