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Recipes
Homemade Cheese Straws
By mollydahma
On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle
- All-purpose flour, for work surface
- Puff Pastry, made through the fourth turn
- 12 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 4 cups)
- 1 large egg, lightly beaten
- Coarse salt
Strawberry Sauce
By mollydahma
Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil
- 1/2 cup sugar
- 1/4 cup water
- 1 pint strawberries, stems and leaves removed
ORANGE JULIUS
By mollydahma
Peel oranges and place in blender
- 4 oranges
- 2 ounces vanilla coffee creamer, fresh
- 10 ice cubes
Bacon-Wrapped Dates
By mollydahma
Preheat oven to 450 degrees
- 32 pitted dates (about 10 ounces)
- 2 ounces shelled, salted whole pistachios
- 2 ounces dried apricots, cut into 32 strips
- 1 pound lean best-quality bacon, thinly sliced and then halved crosswise
Strawberry and Pistachio Ice Cream Cake
By mollydahma
This pastel-hued dessert, inspired by the classic bread-and-berry summer pudding, is appealingly homey
- Berry Syrup
- Yellow Genoise Cake
- 1 pint strawberry ice cream, softened 1 hour in refrigerator
- 1 pint pistachio ice cream, softened 1 hour in refrigerator
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract
Crab Puffs
By mollydahma
Fried capers and parsley cut through the richness of these mini crab puffs
- 2 ounces (4 tablespoons) unsalted butter
- 1/4 cup minced shallot (from 2 shallots)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 4 ounces lump crabmeat
- 1 ounce Parmesan cheese, grated (1/3 cup)
- 1 tablespoon minced fresh flat-leaf parsley plus 1/4 cup whole leaves, for garnish
- 1/2 teaspoon finely grated lemon zest
- Cayenne pepper
- Coarse salt and freshly ground pepper
- 3 large eggs
- 1 1/2 cups fresh breadcrumbs
- Vegetable oil, for frying
- 2 tablespoons large brine-packed capers, rinsed and dried, for garnish
Savory Shortbread
By mollydahma
For an extra indulgent hors d'oeuvre, top this shortbread with smoked salmon and caviar, and serve with glasses of ...
- 2 1/4 cups all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1 cup (2 sticks) salted butter, chilled and cut into small pieces
- 2 cups grated sharp cheddar cheese
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
Beef Tenderloin Crostini with Sultana-Port Relish
By mollydahma
This appetizer is nice way to begin a Christmas Eve meal
- 1 beef tenderloin (about 2 pounds), tied
- 5 teaspoons extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste
- 2 small shallots, minced (about 1/4 cup)
- 1/2 cup sultanas or other golden raisins
- 3/4 cup tawny port
- 3 tablespoons balsamic vinegar
- 1/2 small dried chile de arbol, crumbled
- 1 sprig fresh thyme, plus 1/2 teaspoon chopped thyme leaves
- 1 celery stalk, thinly sliced diagonally, plus 1 tablespoon celery leaves for garnish
- 6 tablespoons mayonnaise
- 2 teaspoons grainy mustard
- 1 baguette (about 14 inches long), sliced diagonally 1/4 inch thick
Orange Julius - the real deal
By mollydahma
-Pour all ingredients, except ice cubes, in a blender
- 6 oz. can frozen concentrated orange juice
- 1 cup milk - low-fat okay
- 1 cup water
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 8 ice cubes
- Egg White Powder
- Coconut Milk or Powder
Endive Spears with Lobster, Avocado, and Grapefruit
By mollydahma
Crab or shrimp may be substituted for the lobster
- 1 pink grapefruit, peel and pith removed
- 1 avocado, peeled and pitted
- 1 teaspoon freshly squeezed lemon juice
- 3 ounces cooked lobster meat
- 4 heads Belgian endive (about 8 ounces)
- Salt and freshly ground black pepper
- 3 fresh tarragon