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Recipes
Choucroute Garnie
By BobLongo
Makes 8 servings Place ham hocks in large saucepan
- 1 3/4 pounds smoked meaty ham hocks
- 1 pound fully cooked bratwurst
- 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
- 2 large onions, chopped
- 1 teaspoon juniper berries (optional)
- 1 teaspoon whole black peppercorns
- 10 whole cloves
- 8 whole allspice
- 3 bay leaves
- 3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
- 2 2-pound jars sauerkraut, squeezed dry
- 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
- 1 pound fully cooked knockwurst
- 2 cups Alsatian Pinot Blanc or other dry white wine
- 2 pounds small red-skinned potatoes
- 2/3 cup chopped fresh parsley
- Assorted mustards
- Prepared white horseradish
Beetroot and Rhubarb Soup
By BobLongo
Saute the red onion in a saucepan with a little olive oil
- 4 Beetroot
- 2 Rhubarb Stalks
- 2 Small Sweet Potatoes (approx 300g)
- 1/2 Small Red Cabbage (approx 200g)
- 6 Small Carrots (approx 300g)
- 1 Red Onion
- 1 Litre Vegetable Stock
- Juice from 1 Orange
- Zest of 1 Orange
Sour Cream Cherry Cake
By BobLongo
Prep Time 25 minutes Cook Time 35 minutes Total Time 1 hour 20 minutes Servings 8 -10 slices To make Pie Fillin...
- Pie filling ingredients:
- 2 ½ cups of flour
- 1 ½ cup plus 2 tablespoons granulated sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- ½ cup sour cream
- Approximately 12 large cherries , stemmed, pitted and sliced in half
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 2 eggs
- 3 cups , stemmed, pitted cherries rough chopped (I used Bing)
- 1 tablespoon lemon juice
- ¼ cup water
- 2 tablespoons cornstarch
- 1/3 cup sugar
- 1/8 teaspoon almond extract
BURNT LEATHER
By BobLongo
Cream butter, add gradually the sugar, then yolks of 2 eggs well beaten
- 1 ½ cups sugar
- 2 cups flour
- ½ cup butter
- 2 eggs
- 3 tablespoons caramel syrup
- (see below)
- LEATHER
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 cup water
Honeydew and Cantaloupe Mousse
By BobLongo
Make the honeydew mousse: In a small saucepan sprinkle the gelatin over the Midori and let it soen for 1 minute
- For the honeydew mousse
- 1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
- 1/4 cup Midori (melon-flavored liqueur)
- the flesh of half a 6-to 7-pound honeydew melon
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1/3 cup plain yogurt
- For the cantaloupe mousse
- 1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
- 3 tablespoons Port
- 3 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1/3 cup plain yogurt
- small wedges of honeydew melon and cantaloupe for garnish
RICOTTA FROZEN YOGURT
By BobLongo
Place ricotta in food processor, and process until smooth
- 1 ¼ cups ricotta cheese
- 2 ½ cups plain low-fat yogurt
- 1 cup maple syrup
- 1 tablespoon vanilla extract
Montrachet Cheesecake
By BobLongo
Serves 16 to 20. 1. In a large bowl, combine flour, salt and sugar
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 6 tablespoons unsalted butter
- 2 tablespoons solid vegetable shortening
- 2 to 3 tablespoons ice water
- 1 (11 ounce) log Montrachet blanc
- goat cheese (at room temperature)
- 16 ounces cream cheese (at room temperature)
- 3 eggs
- 1/2 teaspoon chopped fresh rosemary or
- 1/8 teaspoon dried rosemary, crumbled
- 3/4 cup pine nuts, lightly toasted
Quick Ideas - Quiche
By BobLongo
Quiche • Crab shrimp and provolone / Swiss • Zucchini, Mozzarella, pepperoni, onion • Sausage, onion, pepper,
Glaze for Ribs
By BobLongo
Boil together
- 2 Tbs soy sauce
- 2 Tbs frozen orange juice concentrate
- 1 Tbs lemon juice
- 1 c Maple syrup
- 1 Tbs cider vinegar
Sopa Tarasca (Tarascan Soup)
By BobLongo
1. Make the crisp tortilla-strip garnish
- 2 corn tortillas, sliced into strips about 2 inches long and 1/8 inch thick
- Oil for deep frying
- 1 tablespoon vegetable oil
- 2/3 cup chopped onions
- 2 cloves garlic, roughly chopped
- 2 1/4 cups canned chopped tomatoes with juice
- 1 tablespoon ancho chile powder
- 5 cups chicken broth
- 2 bay leaves
- 1/4 teaspoon whole dried thyme
- 1/4 teaspoon marjoram
- 1/4 teaspoon dried leaf oregano
- 1 teaspoon salt, or to taste
- 1 cup grated Monterrey Jack cheese
- 4 small whole ancho chiles, stems and seeds removed and simmered in water for 15 minutes
- (optional)
- 1/4 cup sour cream
- Minced green part of green onion