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Recipes
Grilled Peach Melba
By cirql8or
Recipe courtesy Alton Brown, 2006
- 3/4 cup sugar, plus 1 tablespoon
- 3/4 cup water
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 vanilla bean, scraped
- 4 medium peaches, peeled, pitted, and cut in half
- 8 ounces frozen raspberries, thawed
- Vanilla ice cream, for serving
Quick Pickled Onions and Apples
By cirql8or
Recipe courtesy Rachael Ray
- 2 green apples
- 1/2 lemon
- 1 small to medium red onion, very thinly sliced
- 1/4 cup chopped dill
- 1 teaspoon salt
- 1/3 About 1/3 cup sugar
- 1 1/4 cups cider vinegar
- 4 fresh bay leaves
- 1/2 teaspoon whole black peppercorns
Lemon Hazelnut Tiramisu
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1/4 cup water
- 1/3 cup sugar
- 1 1/2 cups whipping cream
- 1/2 teaspoon ground cinnamon
- 5 tablespoons sugar
- 1 (15-ounce) container mascarpone cheese, at room temperature
- 1/2 cup hazelnut liqueur (recommended: Frangelico)
- 48 soft or hard ladyfinger cookies
- 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
- 1 lemon, zested
Hard Candy Ornaments
By cirql8or
Recipe courtesy The Neelys
- Nonstick cooking spray
- Hard candy (recommended: different colored candies)
Chocolate Dipped Hazelnut Shortbread
By cirql8or
Recipe courtesy Dave Lieberman
- 1 cup husked hazelnuts
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) butter, room temperature
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 4 ounces good-quality semisweet chocolate
Brie en Croute with Caramel and Walnuts
By cirql8or
Recipe courtesy Emeril Lagasse, 2005
- 1/2 (17.3-ounce) package frozen puff pastry, thawed
- Flour, for dusting work surface
- 1 (8-ounce) round brie cheese, halved crosswise
- 1/4 cup packed light brown sugar
- 1/4 cup chopped toasted walnuts
- 1 egg, beaten with 1 tablespoon water
- Pear slices, for serving
- Assorted crackers, for serving
Roasted Chicken with Smokey Orange Sauce
By cirql8or
, 2006, Robin Miller, All rights reserved
- Cooking spray
- 8 (5-ounce) skinless chicken breast halves (with bone)
- Salt and ground black pepper
- 1 cup orange marmalade
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon liquid smoke
Mulligatawny Soup
By cirql8or
Recipe courtesy Judy Miles, owner of The Little Depot Diner in Peabody, MA
- 1 cup diced onions
- 4 to 6 carrots, diced
- 4 celery stalks, diced
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 4 teaspoons curry powder
- 8 cups chicken stock
- 2 Granny Smith apples, peeled, cored and diced
- 1 cup cooked white rice
- 1 cup cooked diced chicken
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 cup cream, hot
Baby Vegetables with Tarragon Nage
By cirql8or
Recipe courtesy Michael Chiarello
- 2 tablespoons sea salt
- 1 pound baby vegetables (zucchini, pattypan squash, carrots, etc.)
- 2 cloves garlic, sliced thin
- 5 ounces sweet butter (1 stick plus 2 tablespoons)
- 5 tablespoons cold water
- 2 tablespoons fresh tarragon, chopped
- 1/2 teaspoon fresh ground black pepper
Slow Cooker Ginger-Soy Short Ribs Green Rice with Lime
By cirql8or
, 2006, Robin Miller, All rights reserved
- 4 carrots, chopped
- 2 leeks, rinsed well and chopped
- 3 pounds bone-in beef short ribs, fat trimmed
- Salt and freshly ground black pepper
- 1/2 cup reduced-sodium beef broth
- 1/3 cup sherry
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 4 cups instant brown rice
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped scallions
- 2 tablespoons minced pickled jalapenos
- 1 teaspoon lime zest