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Recipes
Apple Pie with Leaf Lard Crust
By draingal
In a large bowl, toss the apples with the sugar, lemon zest and juice, rum (if using), vanilla, cornstarch, nutmeg ...
- 8 medium apples (3 different types, such as Granny Smith, Haralson and Honeycrisp or any three you like), peeled, cored and cut into 1-inch chunks
- 1 cup sugar, plus more for dusting the pie
- Grated zest and juice of 1 lemon
- 2 tablespoons dark rum, optional
- 1 teaspoon vanilla extract
- 5 tablespoons cornstarch
- 1/2 teaspoon freshly grated nutmeg
- Pinch salt
- All-purpose flour, for rolling the dough
- Leaf Lard Crust, recipe follows
- 2 to 3 tablespoons unsalted butter, cold, cut into thin pats
- Heavy cream, for the pie wash
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon fine seat salt
- 6 ounces rendered leaf lard, cold, cut into cubes
- 2 tablespoons unsalted butter, cold, cut into cubes
- 4 to 6 tablespoons ice water
Chocolate Chip Cookies
By draingal
Preheat oven to 375 degrees
- 2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp salt
- 1 cup oats (uncooked)
- 3/4 cup sugar
- 3/4 cup Dark Brown sugar
- 1 cup butter, softened
- 2 large eggs
- 2 tsp. vanilla
- 1 tsp. lemon juice
- 12 oz. chocolate chips
- 1 1/2 cup walnuts
Chioggia Beets With Raspberry Mint Vinaigrette
By draingal
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a ...
- 1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact
- 3 tablespoons thinly sliced scallions
- 2 to 2 1/2 tablespoons raspberry vinegar
- 2 teaspoons fresh lemon juice, or to taste
- 2 tablespoons chopped fresh mint
- 1 tablespoon finely grated fresh orange zest (from 2 oranges)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- Garnish: fresh mint sprigs
Brie and Prosciutto Tart Recipe
By draingal
Preheat oven to 350°. In a food processor, process pecans until finely chopped
- FILLING:
- 1/2 cup finely chopped pecans
- 1-1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1/2 cup cold butter, cubed
- 1 egg yolk
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 3 shallots, thinly sliced
- 1 tablespoon olive oil
- 2 cups fresh baby spinach
- 4 thin slices prosciutto or deli ham
- 3 eggs
- 2/3 cup 2% milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon crushed red pepper flakes
- 4 ounces Brie cheese, rind removed and cubed
- 1/4 teaspoon minced fresh thyme
Broccoli Puff
By draingal
Heat oven to 325 degrees. Butter 5 1/2-cup souffle dish or 1 1/2-quart casserole
- 2 packages (10 ounces each) frozen chopped broccoli
- 1 cup Bisquick baking mix
- 1 cup milk
- 2 eggs
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese
- (about 4 ounces)
Sweet Potato Soup
By draingal
Place a large, heavy bottomed pot or Dutch oven over medium-high heat
- Perfect Topping:
- 4 tablespoons olive oil (divided)
- 3 pounds sweet potatoes (about 5 potatoes, peeled and cut into 1-inch pieces)
- 1 large red onion (peeled and cut into 1-inch pieces)
- 3 large carrots (peeled and cut into 1-inch pieces)
- 1/2 cup sherry
- 2 teaspoons coriander seed
- 1 orange (zest)
- 1 cup parsley (leaves)
- 1/2 cup pomegranate seeds
- 1/2 cup feta cheese (crumbled)
Chocolate Cream Crunch
By draingal
Lori and Jenn shared this recipe!
- 1 cup flour
- 1 cup finely chopped walnuts
- 1/2 cup margarine softened or 1 stick butter
- 1 (9oz.) package of Cool Whip
- 1 cup powdered sugar
- 1 8oz. package cream cheese; softened
- 1 6oz. package of instant chocolate pudding
- 1 60z. package of instant vanilla pudding
- 3 cups milk
Spicy Chickpea Soup
By draingal
In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, ...
- Two 19-ounce cans chickpeas, drained
- One 13.5-ounce can light coconut milk
- One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
- 1/4 cup naturally sweetened apple juice
- 1/4 cup cilantro leaves
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1 cup chicken stock or low-sodium broth
- Salt and freshly ground black pepper
- 1/4 cup plain low-fat yogurt
- 2 scallions, green parts only, thinly sliced
Mushroom Bisque
By draingal
Bring stock to boil in medium saucepan
- 5 cups chicken stock
- 4 tbsp. butter
- 1/3 cup finely chopped onion
- 1.4 cup finely chopped celery
- another 2 tbsp. butter
- 1 1/4 lbs. whole mushrooms; slivered
- 6 tbsp. flour
- 1 1/2 tsp. dried thyme, crumbled
- 1/2 tsp. tsp. dried basil, crumbled
- 1/2 cup dry sherry
- 3 bay leaves
- 1 cup half and half
- 1 tbsp. fresh lemon juice
- 1 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 tsp. Worcestershire sauce
- 1/8 tsp. hot pepper sauce
Fig and Ginger Truffles
By draingal
Remove the stems from the figs and discard
- 2 cups dried black Mission figs or other dried figs (about 8 ounces)
- 1/4 cup crystallized ginger (about 2 ounces)
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 2 1/2 ounces dark chocolate (60% to 70% cocoa solids), chopped