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Recipes
Veranda Tini over Ice
By akselden
Combine fist five ingredients in blender
- 1 cup mint leaves
- 1 cup frozen limeade
- 8 ounces Domaine de Canton
- 8 ounces vodka
- 1 cup ice
- 4 gardenia blossoms, optional
BREAD - ROSEMARY-LEMON NO-KNEAD
By akselden
12-18 hours resting time
- 3 C. all purpose flour
- 1/4 tsp. active dry yeast
- 1 3/4 tsp. salt
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped lemon zest
- Cornmeal as needed
Mocha Sambuca Cheesecake
By akselden
Prepare the crust: In a food processor or by beating with rocks, render the Famous wafers into fine crumbs
- 1 (8 1/2-0Z.)pkg. Nabisco Famous
- chocolate wafers .
- 1/2 c. (1 stick) butter
- 1 3/4 sugar, divided .
- 1 (4-0:2.)bar German's sweet Chocolate
- 4 (8~oz.)Pkg. cream cheese
- 2 tsp. Instant espresso or coffee
- 2 tbsp. Sambuca Romana liqueur (or rum, or water)
- Pinch of salt
- 4 eggs
- 2 c. dairy sour cream
- 2 tsp. Sambuca Romana liqueur (or 1 tsp. rum, or skip it)
Ham Appetillas
By akselden
Remove tortillas from refrigerator
- 1 pkg. Azteca Super Size Flour Tortillas
- 2-8 oz. pkg. cream cheese, softened
- 1/3 cup mayonnaise
- 2 T. green onion, chopped
- 1/4 cup black olives, chopped
- 2-2 1/2 oz. pkg. sliced pressed, cooked ham
Mini Ahi Tuna Tacos with Salsa Fresca
By akselden
Cut a 4" circle out of each tortilla
- For Poaching Liquid:
- 3/4 cup bottled clam juice
- 1/4 large white onion, coarsely chopped
- 3 Serrano chilies sliced
- 3 garlic cloves, coarsely chopped
- 3/4 teaspoon dried oregano, preferably Mexican
- 1/4 bunch fresh cilantro, rinsed, dried
- salt
- 1 pound fresh Ahi tuna, cut into 2 equal pieces
- FOR SALSA FRESCA:
- 1/3 cup finely diced red onion
- 2/3 cup grape or cherry tomatoes, diced small
- 2 tablespoon chopped cilantro
- 1/4 cup beer, preferably Mexican
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon seeded, minced serrano chili
- 1 1/2 tablespoons fresh lime juice
- TO SERVE:
- 1 1/4 cup salted, rinsed green cabbage, finely shredded
- 1/2 cup slivered tomatillos, peeled
- 2 ounces queso fresco (fresh Mexican cheese available in supermarkets and specialty stores) grated, for garnish
- Lime wedges (optional garnish)
Herb-Roasted Turkey with Apple Cider Gravy
By akselden
To brine the turkey: Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other
- Brining
- 8 quarts cold water
- 2 cups coarse kosher salt
- 8 large fresh or dried bay leaves
- 2 tablespoons black peppercorns
- 2 tablespoons whole allspice
- 1 16- to 17-pound turkey; giblets removed, neck reserved
- Herb butter and gravy
- 3 tablespoons minced fresh Italian parsley
- 3 tablespoons minced fresh thyme
- 3 tablespoons minced fresh sage
- 3 tablespoons minced fresh marjoram
- 1 teaspoon minced fresh rosemary
- 1 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 4 cups low-salt chicken broth
- 2 cups apple cider
- 3 tablespoons all purpose flour
- 1/2 cup whipping cream
- 2 tablespoons Calvados (apple brandy) or other brandy
- Roasting
- 2 large Granny Smith apples, quartered, cored
- 2 large onions, quartered
- 1 cup apple cider
HORSERADISH SAUCE
By akselden
Combine all ingredients and chill
- 1 1/2 C. sour cream
- 4 T. horseradish
- 2 T. chopped scallion
- 2 tsp. Worcestershire sauce
- 1/2 tsp. coarse black pepper
- 1 tsp. Dijon mustard
BREAD - OAT BRAN
By akselden
1. In large mixer bowl, combine 2 C
- 5 1/2 C. all purpose flour
- 2 packages RED STAR Active Dry yeast or Quick Rise yeast
- 1 C. oat bran
- 1/4 C. wheat germ
- 2 tsp. salt
- 2 C. water
- 2 T. oil
- 1/4 C. molasses
- 1/4 C. raisins or currants
- 1/4 C. chopped pecans or walnuts
LINGUINI - HOUSE AND HOME BLUE CHEESE CARBONARA
By akselden
Uses raw egg
- 500 g package of dry linguine
- 2 T. olive oil
- 2 onions, finely diced
- 1/4 C. minced anchovies (packed in oil)
- 1 T. minced garlic
- 3 large eggs
- 150 g. prosciutto, finely chopped or torn
- 4 handfuls baby spinach leaves (about 3-1/2 oz.)
- 250 g. soft blue cheese, such as Gorgonzola or Cambozola (or more, if you want extra creamy taste), rind removed, diced
- 1 C. grated Parmesan cheese
- Fresh nutmeg, toasted pine nuts and fresh cracked pepper to serve
BREAD PUDDING - CRANBERRY WITH BUTTERSCOTCH CREME ANGLAISE
By akselden
1. Heat oven to 350°F. Coat 11x17 glass baking dish with 1 T
- Bread Pudding:
- 5 T. unsalted butter, divided
- 3 eggs
- 2 C. milk
- 1 C. sugar
- 2 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. ground allspice
- 1 loaf (10 oz.) French baguette, cut into 1-inch cubes
- 1/2 C. dried cranberries
- Butterscotch Creme Anglaise:
- 6 egg yolks
- 1/3 C. superfine sugar
- 2 C. milk
- 2 T. butterscotch-flavored liqueur
- 1 tsp. pure vanilla extract