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Recipes
BLACK-BOTTOM CHEESECAKE WITH CHOCOLATE GLAZE AND GINGERSNAP STARS
By akselden
Preheat oven to 450°. In large bowl of food processor, combine cream cheese and sugar until smooth
- FOR FILLING:
- 1/2 cup chocolate wafer cookie crumbs
- 1/2 cup melted butter
- 3 tablespoons granulated sugar
- Combine ingredients and press into bottom
- and partially up side of a 10" spring form pan.
- 24 ounces cream cheese, softened at room
- temperature
- 1 cup sugar
- 3 eggs
- 1/2 cup butter; softened
- 1/2 teaspoon almond extract
- FOR CHOCOLATE GLAZE:
- 4 tablespoons unsalted butter
- 4 tablespoons light com syrup
- 6 ounces semi-sweet chocolate chips
- GINGERSNAP STARS
- 3/4 cup butter
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
FOCACCIA - CINNAMON
By akselden
1. In large mixing bowl combine 2 C
- 6-6 1/2 C. all-purpose flour
- 2 packages active dry yeast
- 1 tsp. salt
- 2 C. warm water (120°-130°)
- 1/4 C. cooking oil
- 1/4 C. butter, melted
- 1/3 C. granulated sugar
- 1 tsp. ground cinnamon
- 1/2 C. chopped pecans
- 1 1/2 C. sifted powdered sugar
- Half-and-half or light cream
TART - BROWN BUTTER FILLING
By akselden
1. Place the eggs and sugar in the bowl of a mixer and beat at medium-high speed until the mixture is very light a...
- 2 large eggs, room temperature
- 2/3 C. sugar
- 1 stick unsalted butter
- 2 tsp. fresh lemon juice
- 1/4 C. unbleached, all-purpose flour
- 1/8 tsp. salt
- cheesecloth
Cornbread - Apple Cheddar
By akselden
WSJ
- 1/3 C. cornmeal
- 3/4 C. all-purpose flour
- 1/2 T. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 T. sugar
- 1 1/2 T. light brown sugar
- 1/3 C. buttermilk
- 1 egg
- 2 tsp. honey
- 3 tsp. melted butter
- 1/2 onion, thinly sliced
- 1 cubed sweet apple
- Grated cheddar cheese
MOLE - PISTACHIO WITH LOBSTER
By akselden
1. Turn one or two stove top burners to high and roast poblano chiles on the racks of the burners (or directly on ...
- 2 poblano chiles (about 1/2 lb.)
- 6 T. unhulled sesame seeds (nutsonline.com)
- 3 T. chile seeds from any non-smoked, dried chile, such as ancho or pasilla
- 1 C. shelled unsalted roasted pistachios, loose skins removed
- 2 small fresh jalapeno chiles, coarsely chopped, including seeds
- 2 small garlic cloves, peeled
- 1 1/2 tsp. kosher salt, plus several handfuls for cooking the lobster
- 1/2 tsp. aniseed
- 3 1/2 C. chicken stock
- 2 T. mild olive or vegetable oil
- 3/4 C. loosely packed fresh tarragon leaves, plus 2 T. chopped tarragon for finishing
- 1 tsp. agave syrup, or more to taste
- 4 live lobsters
- 1 lime, cut into wedges
PORK CHOPS - SEASON'S BEST STUFFED
By akselden
For the stuffing: 1. For dry bread cubes, cut bread into 1/2" cubes, using 6 to 7 slices of bread for 4 C
- 3/4 C. finely chopped celery
- 1/4 C. finely chopped onion
- 1/4 C. butter
- 4 C. l/2" dry bread cubes (any bread except rye)
- 1 small apple, peeled, cored and shredded (1/2 C.)
- 1/8 tsp. salt
- 1/8 tsp. ground cinnamon
- Dash ground nutmeg
- Dash ground cloves
- Dash pepper
- 1/4 C. apple juice
- 3 to 4 T. chicken broth
- 4 pork loin rib chops, cut 1-1/4" thick
- 2 T. butter or margarine
WILD-MUSHROOM BREAD PUDDING
By akselden
Preheat oven to 350°F with rack in middle
- 4 cups (1/2 inch) fresh bread cubes (preferably brioche or challah; about 5 oz)
- 1 1/2 lb mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
- 1/2 cup finely chopped shallot
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped flat-leaf parsley
- 2 large garlic cloves, finely chopped
- 2 cups half-and-half
- 4 large eggs
- 1/2 cup grated Parmigiano-Reggiano
SAUCE - SHIITAKE
By akselden
Combine all ingredients except cornstarch in a saucepan and bring to a boil
- 1 pkg. (1 1/4 oz.) dried shiitake mushrooms, rehydrated as directed
- 3 C. water
- 1 1/3 tsp. sugar
- 1 1/3 tsp. salt
- 1 1/3 tsp. soy sauce
- 2 T. cornstarch mixed with 1/3 C. water
Quesadillas
By akselden
Quesadillas: Place 4 tortillas on large baking sheet
- Guacamole:
- 8 corn or flour tortillas, 6 inches in diameter
- 1/4 cup medium-hot salsa
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups chopped cooked chicken or turkey, cut in 1/4 inch pieces
- 1 1/2 cups chopped ripe, peeled papaya, cantaloupe or peaches, cut into 1/4 inch pieces
- 1 cup thinly sliced green onions
- Guacamole (recipe follows)
- Sour cream
- Salsa
- 2 ripe avocado, peeled, seeded and mashed
- 1 small tomato, chopped
- 1/4 cup shredded Monterey Jack cheese
- 2 tablespoons medium hot salsa
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Swordfish Messina Style
By akselden
Grease a 13-by-9-inch baking dish
- 2 tbsp. olive oil
- 2 garlic cloves
- 1/2 c. chopped parsley .
- 2 tbsp.· chop,ped fresh basil
- 1 c. sliced fresh mushrooms
- 1 c. tomato sauce
- 1 tbsp. lemon juice
- 1 tbsp. water
- 1 tbsp. capers, rinsed
- 1/4 tsp. each sugar, lemon pepper
- and salt
- 2 to 3 lbs. swordfish or halibut
- steaks