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Recipes
MOUSSE - SLICED CHOCOLATE OVER CREME ANGLAISE
By akselden
Refrigerate mousse 6 to 8 hours
- Chocolate Mousse:
- 1 pt. heavy whipping cream, divided
- 3 (5.3oz) bars Green and Black's Organic Baking Chocolate with 72% Cocoa, broken into small pieces
- 1/2 C. light corn syrup
- 1 stick unsalted butter
- 1/4 C. sifted powdered sugar
- 1 tsp. vanilla
- Creme Anglaise:
- 12 egg yolks
- 1 C. sugar
- 1 qt. half and half
- 2 tsp. vanilla
- 6 oz. fresh raspberries
- Fresh mint sprigs
BONELESS PORK LOIN ROAST - GARLIC
By akselden
1. Place rack in center of oven
- 2 1/2-3 1/2 lb. boned and rolled pork loin (8-10" long), bones kept if available
- 4 cloves garlic, smashed, peeled, and cut lengthwise into thin slivers
- Few sprigs of rosemary, optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 C. wine for deglazing
Cookies - Peanut Butter Blossoms
By akselden
1. Heat oven to 375°F. Remove wrappers from chocolates
- 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 C. shortening
- 3/4 C. REESE'S Creamy Peanut Butter
- 1/3 C. granulated sugar
- 1/3 C. packed light brown sugar
- 1 egg
- 2 T. milk
- 1 tsp. vanilla extract
- 1-1/2 C. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- Additional granulated sugar
QUESADILLA - THREE CHEESE CAPRESE
By akselden
1. In a small bowl combine tomatoes, olive oil and vinegar
- 1 C. tomatoes, diced seeded
- 1 T. extra virgin olive oil
- 1 T. red wine vinegar
- Salt and freshly ground pepper to taste
- 1/2 C. shredded Monterey Jack cheese
- 1/2 C. shredded mozzarella cheese
- 1/2 C. crumbled goat cheese
- 2 10 in. flour tortillas
- 1/4 C. shredded basil leaves
BONELESS PORK LOIN CHOPS - WHITE WINE AND SAGE
By akselden
Requires 4+ hours to marinate
- 2 lb. boneless pork chops
- 2 cloves garlic, thinly sliced
- 3 sage leaves, torn into pieces
- 10 juniper berries, roughly crushed
- 10 black peppercorns, roughly crushed
- 1 cup dry white wine, such as dry Riesling
- 1 T. olive oil
SIMPLE ROASTED ASPARAGUS
By akselden
SNAP off tough ends of asparagus
- 1 pound fresh asparagus
- 3 tablespoons olive oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Frozen Cranberry Daiquiri
By akselden
Put all ingredients in a blender
- 3/4 cup OCEAN SPRAY Jellied Cranberry Sauce
- 2 ounces rum
- 1/4 ounce lime juice
- 8 ounces crushed ice
- Whipped cream, garnish
QRANBERRY-CHICKEN SALAD ON ENDIVE
By akselden
Combine mayonnaise and lime juice chicken, pecans, cranberries, celery apple
- 1 cup mayonnaise
- 2 tsp fresh lime juice
- 3 cups cooked, diced chicken
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1/2 cup minced celery
- 1 Red Delicious apple, cored, seeded,diced
- Salt and pepper to taste
- 3 large endives, separated into leaves
BROWNIES - CHOCOLATE FUDGE SQUARES
By akselden
- Brownie:
- 1/2 C. shortening
- 1 C. sugar
- 1 C. flour
- 2 eggs
- 1/2 C. nuts (optional)
- 2 squares unsweetened chocolate, melted
- Frosting:
- 1 square unsweetened chocolate, melted
- 1-2 C. confectioners sugar
- 3 T. butter
- Vanilla to taste
- Milk, smooth to taste
Tornato Basil Bruschetta
By akselden
Slice baguette into 1/2 inch thick slices on the diagonal
- 1 Kowalski's French Bread Baguette (bakery)
- Olio Verde Extra Virgin Olive Oil
- 1 clove organic garlic, cut in half
- 3 medium tomatoes, cored, seeded, diced
- 1/2 cup chopped sweet yellow onion
- 1/3 cup Bertozzi 3 Year Risvera Parmigiano Reggianl, grated (deli)
- 1/4 cup snipped fresh basil
- 2 tsp. Manicardi 21 Aceto Balsamico Di Modena
- 1 tsp. minced organic garlic
- 1 tsp. kosher salt