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Recipes
Sour Cream Horseradish Sauce
By á-30
In a medium bowl, mix 1 pint sour cream, 1/2 cup prepared horseradish, well-drained, 1/4 cup chopped chives (option...
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Prosciutto and Goat Cheese
By á-30
PREHEAT oven to 400°F. SLICE baguette diagonally into ½ inch (1 cm) slices, about 20 slices
- 1 Baguette
- 2 Tbsp. Olive oil
- 1 Log Goat cheese
- 2 Tbsp. Fresh thyme leaves
- 10 Thin Slices Prosciutto
Rosti Potatoes, Smoked Salmon and Scrambled Eggs
By á-30
In Switzerland, rosti means "crisp and golden
- Rosti Potatoes
- 2 large idaho potatoes
- salt & freshly ground black pepper
- 1/2 cup clarified butter
- Scrambled Eggs
- 12 eggs
- 3 tablespoons creme fraiche
- salt & freshly ground black pepper
- To serve and garnish
- 12 slices smoked salmon
- 2 tablespoons creme fraiche
- 2 teaspoons capers
- 2 teaspoons finely diced red onions
- 2 teaspoons finely chopped chives
- 2 teaspoons chopped fresh dill
Vanilla Crème Brûlée with Raspberries
By á-30
Preheat oven to 325°F. Spread 1 tablespoon jam over bottom of each of six 3/4-cup soufflé dishes or custard cups
- 6 * 6 tablespoons raspberry jam
- * 2 1/2-pint baskets fresh raspberries
- 6 * 6 large egg yolks
- 6 * 6 tablespoons sugar
- 1 * 1 vanilla bean, split lengthwise
- 1 1/2 * 1 1/2 cups whipping cream
- 12 * 12 teaspoons (packed) golden brown sugar
Tavern on the Green's Maine Lobster Bisque
By á-30
Poach lobsters in rapidly boiling wine and fish stock for 6 minutes
- 2 1/2 cups dry white wine
- 10 cups fish stock
- 2 -1 1/2 lb. lobsters
- 4 oz. butter
- 8 oz onions, chopped
- 4 oz carrots, chopped
- 4 oz celery, chopped
- 10 oz. tomatoes, chopped
- 3 oz. brandy
- 1 bay leaf
- 1 oz. tarragon
- pinch cayane pepper
- 2/3 tsp. paprika
- 1 clove garlic, chopped
- 4 oz roux
- heavy cream
- creme fraiche
- salt and pepper to taste
Coconut Rum Cake
By á-30
Though the presentation of this cake— all white-glazed and topped with undulating ribbons of toasted coconut—wi...
- For cake:
- 1 1/4 * 1 1/4 cups all-purpose flour
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/4 * 1/4 teaspoon salt
- 4 * 4 large eggs plus 3 large yolks
- 1 1/2 * 1 1/2 cups sugar
- 1 * 1 teaspoon pure vanilla extract
- 1 1/2 * 1 1/2 sticks unsalted butter, melted and cooled
- 3/4 * 3/4 cup well-stirred sweetened cream of coconut such as Coco López
- For coconut slivers:
- 1 * 1 medium coconut
- 2 * 2 teaspoons confectioners sugar
- For icing:
- 3 * 3 tablespoons cream cheese, softened
- 3 * 3 tablespoons well-stirred sweetened cream of coconut
- 1 * 1 tablespoon dark rum
- 3/4 * 3/4 teaspoon pure vanilla extract
- 2 to 3 * 2 to 3 tablespoons heavy cream
- 1/2 * 1/2 cup confectioners sugar
- * Equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer
Tavern on the Green's Crabcakes with Avocado Tartare Sauce
By á-30
* Combine the mayonnaise, beaten egg, scallions, parsley, chives, Worcestershire sauce, lemon juice, O...
- Jumbo Lump Crabmeat 1 Pound
- Mayonnaise 1/4 Cup
- Egg 1 Whole Beaten
- Scallions 4
- Sliced Thin
- Parsley 1 Tablespoon Chopped
- Chives 1 Tablespoon Chopped
- Worcestershire Sauce 1/4 Teaspoon
- Breadcrumbs 1 1/2 Cups
- Old Bay Seasoning 1 Tablespoon
- Cayenne Pepper 1 Teaspoon
- Lemon Juice 6 Tablespoons
- Coarse Sea Salt and Freshly Ground Pepper to Taste
- Peanut or Vegetable Oil 1/4 Cup
- Tartar Sauce
- Mayonnaise 1 Cup
- Capers 2 Tablespoons Chopped
- Ripe Haas Avocados 2
- Peeled, Pitted, and Chopped
- Cornichons 4
- Chopped
- Parsley 1 Tablespoon Chopped
- Chives 1 Tablespoon Chopped
- Fresh Thyme Leaves 1 Teaspoon Chopped
- Cayenne Pepper
- To Taste
- Lemon Juice
- To Taste
- Coarse Sea Salt and Freshly Ground Pepper to Taste
Clam Dip
By á-30
1. Mix all ingredients together well and chill
- 1 cup sour cream (low fat is ok)
- 7 1/2 ounce can minced clams, drained
- 1 Tablespoon chopped parsley
- 2 teaspoon onion powder
- 2 teaspoon worcestershire sauce
- 3/4 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- tabasco sauce, to taste
Coconut Cream Pie
By á-30
For crust: Blend flour, sugar, and salt in processor
- Crust
- 1 1/2 * 1 1/2 cups all purpose flour
- 1 * 1 tablespoon sugar
- 1/2 * 1/2 teaspoon salt
- 6 * 6 tablespoons chilled unsalted butter, cut into small pieces
- 3 * 3 tablespoons chilled solid vegetable shortening, cut into small pieces
- 4 * 4 tablespoons (or more) ice water
- Filling
- 1/2 * 1/2 cup sugar
- 2 * 2 large eggs
- 1 * 1 large egg yolk
- 3 * 3 tablespoons all purpose flour
- 1 1/2 * 1 1/2 cups whole milk
- 1 1/2 * 1 1/2 cups sweetened flaked coconut
- 1 * 1 teaspoon vanilla extract
- 1/8 * 1/8 teaspoon coconut extract
- Topping
- 2/3 * 2/3 cup sweetened flaked coconut
- 1 1/4 * 1 1/4 cups chilled whipping cream
- 2 * 2 tablespoons sugar
- 1/8 * 1/8 teaspoon coconut extract
Lemon-Ginger Cake with Pistachios
By á-30
For lemon curd: Whisk eggs and yolks in large bowl
- Lemon curd
- 7 * 7 large eggs
- 4 * 4 large egg yolks
- 1 * 1 cup fresh lemon juice
- 1 * 1 cup (2 sticks) unsalted butter, diced
- 3/4 * 3/4 cup sugar
- 2 1/2 * 2 1/2 tablespoons (packed) finely grated lemon peel
- Cake
- 4 * 4 cups all purpose flour
- 2 1/4 * 2 1/4 cups sugar
- 5 * 5 teaspoons ground ginger
- 1 * 1 tablespoon baking powder
- 1 1/2 * 1 1/2 teaspoons fine sea salt
- 1 1/2 * 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 1/3 * 1 1/3 cups whole milk
- 2 1/2 * 2 1/2 tablespoons (packed) finely grated lemon peel
- 8 * 8 large egg whites, room temperature, divided
- 1 * 1 cup blackberry preserves
- Mousse
- 1/4 * 1/4 cup water
- 2 * 2 teaspoons unflavored gelatin
- 4 * 4 large egg whites, room temperature
- 3 * 3 tablespoons sugar
- * White chocolate curls
- 1/4 * 1/4 cup chopped natural unsalted pistachios (about 2 ounces)
- 2 * 2 tablespoons chopped crystallized ginger (about 1 1/2 ounces)