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Recipes
Crispy Potato Pancake with Smoked Salmon and Dill-Caper Vinaigrette
By draingal
Special equipment: Cheesecloth or gauze Preheat the oven to 400 degrees F
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon finely minced shallot
- 1/2 cup canola oil
- 1/4 cup olive oil
- 1 tablespoon capers, finely minced
- 1 tablespoon finely minced dill
- Freshly cracked black pepper
- 1/4 small Spanish onion
- 2 russet potatoes (about 1 pound)
- Kosher salt
- 3 tablespoons Clarified Butter, recipe follows
- 16 slices smoked salmon
- 1/2 cup creme fraiche, lightly whipped
- 1/4 cup dill fronds
- 5 tablespoons unsalted butter, cut into cubes
Cherry-Pecan Streusel Rolls Recipe
By draingal
In bread machine pan, place the first eight ingredients in order suggested by manufacturer
- FILLING:
- 1/2 cup warm 2% milk (70° to 80°)
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon salt
- 1-3/4 cups all-purpose flour
- 2/3 cup quick-cooking oats
- 2-1/4 teaspoons bread machine yeast
- 2/3 cup chopped pecans
- 1/2 cup sugar
- 1/3 cup quick-cooking oats
- 1/3 cup butter, melted
- 1-1/2 teaspoons ground cinnamon
- 1/2 cup dried tart cherries, chopped
- 1/3 cup almond paste, finely chopped
- 2 tablespoons all-purpose flour
- GLAZE:
- 1 cup confectioners' sugar
- 4 teaspoons 2% milk
- 1/4 teaspoon almond extract
Wild Mushroom and Asparagus Risotto
By draingal
In medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering
- 6 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- Kosher salt and freshly ground black pepper
- 2 cups Arborio rice
- 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
- 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
- 2 ounces grated Parmesan, approximately 1/2 cup
- 1 teaspoon grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
French-like Dressing
By draingal
Place in quart jar and shake well or blend in the blender
- 1/2 cup sugar
- 1/2 cup ketchup
- 3/4 cup salad oil
- 1/4 cup vinegar
- 1/4 cup water
- 1 tsp. salt
- paprika
- grated onion
- 1 clove garlic
Fresh Broccoli Salad
By draingal
Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl
- 1 tablespoon white wine vinegar
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Pinch freshly ground black pepper
- 1/4 cup olive oil
- 1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
- 6 ounces cherry or grape tomatoes, halved
- 3 ounces coarsely chopped, toasted pecans or hazelnuts
- 2 tablespoons chiffonade fresh basil leaves
Cajun Spice Seasoning Mix
By draingal
Mix
- 3/4 cup salt
- 1/4 cup ground red pepper (cayenne)
- 2 tbsp ground white pepper
- 2 tbsp ground black pepper
- 2 tbsp paprika
- 2 tbsp onion powder
- 2 tbsp garlic powder
Greek Dressing
By draingal
Combine lemon juice, water and salad dressing mix in cruet or jar
- 3 tbs. lemon juice
- 4 tbs. water
- 1 envelope GOOD SEASONS Italian Salad Dressing Mix
- 2/3 cup olive oil
- 3 tbs. feta cheese, crumbled (optional)
- 1/2 tsp. oregano
Garlic-Chive Whipped Butter
By draingal
Beat all ingredients until blended
- 1/2 cup 1/2 cup butter, softened
- 1/4 cup 1/4 cup grated Parmesan cheese
- 1 tablespoon 1 tablespoon minced fresh chives
- 1 to 2 1 to 2 garlic cloves, minced
Carrot Walnut Loaf Cake
By draingal
Preheat oven to 350°. Lightly oil and flour a 9x5" loaf pan
- 1 cup vegetable oil, plus more
- 1 ¼ cups plus 1 tablespoon all-purpose flour; plus more
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ½ cup golden raisins
- ½ cup walnuts, coarsely chopped
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces carrots, coarsely grated (about 2 cups)
- 2 teaspoons light brown sugar
Lemon Almond Tea
By draingal
In a large saucepan, bring water to a boil
- 4 cups water
- 15 individual tea bags
- 3/4 cup sugar
- 3 quarts cold water
- 1 can (12 ounces) frozen lemonade concentrate
- 1 to 1-1/2 teaspoons almond extract