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Recipes
Coco-Cafe Whistler
By cirql8or
Recipe courtesy Sandra Lee
- 1 1/2 shots brandy
- 1/2 shot creme de cacao
- 1/2 shot peppermint schnapps
- 1 shot heavy cream
Roasted Tomato Soup with Croutons
By cirql8or
Recipe courtesy Michael Chiarello
- 12 large (about 4 pounds) tomatoes, stemmed and quartered
- 1/2 cup extra-virgin olive oil, divided
- 1/4 cup good-quality balsamic vinegar
- 12 large garlic cloves, peeled
- Salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped yellow onions
- 2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
- 2 cups cold water
- 1 loaf country-style bread
- Extra-virgin olive oil
- Salt
Flaming Wild Berry Mini Bundts with Spiced Peach Creme Anglaise
By cirql8or
Recipe courtesy Melinda Winner
- Nonstick baking spray
- 1 cup quick oatmeal (recommended: Quaker Quick 1 minute oats)
- 1 stick butter (softened or just cut into thirds)
- 1 cup boiling water
- 2 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 cup sour cream (recommended: Breakstones)
- 2 1/2 cups fresh mixed berries (you can also use frozen, blackberries, raspberries and blueberries, if using fresh just evenly divide all 3 kinds, frozen comes already mixed)
- Spiced Brandy Creme Anglaise, recipe follows
- Nonstick cooking spray
- 2 cups half-and-half
- 3 egg yolks
- 1/2 cup sugar
- 1 tablespoon pure vanilla extract
- Pinch ground cloves
- 1/4 teaspoon ground cinnamon
- 3 teaspoons peach brandy or any good brandy (recommended: Dekuyper), plus more for soaking raisins
- 1/4 cup raisins, soaked in peach brandy, with the brandy drained off
- 2 teaspoons raisins
- 2 teaspoons peach brandy or brandy (recommended: Dekuyper)
- 1 teaspoon Ever Clear alcohol, for flames
- 1 cup premade raspberry or blackberry sauce (or 1 cup raspberry jam melted over a double-boiler)
- 1/2 cup fresh mixed berries
- 8 sprigs mint
- Disk or spoon to put out flame
Grilled Beef Tenderloin with Grilled Spring Onions
By cirql8or
Recipe courtesy Anne Burrell
- 1 tablespoon toasted coriander seeds
- 1 tablespoon toasted cumin seeds
- 1/2 tablespoon cayenne pepper
- 1 beef tenderloin, trimmed (about 3 pounds)
- Kosher salt
- Extra-virgin olive oil
- 2 bunches spring onions, stems removed, cut in 1/2
- Horseradish Cream, recipe follows
- 1/2 cup prepared horseradish
- 1/2 cup creme fraiche
- 1/2 cup mayonnaise
- 1 garlic clove, smashed and finely chopped
- 1/2 lemon, juiced
- 1 bunch chives, finely chopped
- Kosher salt. if needed
Strawberry Cannoli Parfaits
By cirql8or
Recipe courtesy of the Deen Bros Cookbook
- 1 pound strawberries, hulled and sliced
- 3 tablespoons amaretto or orange liqueur
- 2/3 cup heavy cream
- 1/3 cup confectioners' sugar
- 1 cup ricotta cheese
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted pistachios, chopped, optional
- 24 amaretti cookies, crushed
- Miniature semisweet chocolate chips, optional
Red, White and Blue Mashed Potatoes
By cirql8or
Recipe courtesy Sunny Anderson
- 2 pounds red new potatoes, quartered
- 2 cloves garlic, smashed
- 5 to 6 strips bacon
- 1/4 pound Gorgonzola cheese, room temperature
- 1/4 cup heavy cream, room temperature
- 1 tablespoon butter, room temperature
- Salt and freshly ground black pepper
Coq au Vin
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 4 chicken legs, thighs and drumsticks kept attached, skin removed
- 1 bottle red wine
- 4 cloves garlic, smashed
- 2 sprigs thyme
- 1 bay leaf
- 1 bunch fresh parsley, half whole, half chopped
- 1/4 cup olive oil
- 1 Vidalia onion, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 1 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 1/2 pound thick-cut bacon, cut in fours
- 1 pound button mushrooms, halved
- 8 ounces frozen pearl onions, thawed
- Salt and freshly ground black pepper
- 1 pound pappardelle noodles, cooked al dente, warm
- 3 tablespoons butter
Apple Crisp Bread Pudding
By cirql8or
Recipe courtesy Andria Gaskins
- 1/2 cup raisins
- 1/3 cup apple brandy
- 2 Fuji apples
- 1 tablespoon lemon juice
- 4 large eggs
- 3 cups half-and-half
- 3/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- 14 Dunkin' Donuts Old Fashioned Cake Donuts
- 3/4 cup unbleached all-purpose flour
- 6 tablespoons brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup old fashioned rolled oats
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- Apple Brandy Sauce, recipe follows
- Confectioners' sugar, for dusting
- Spiced Cream, recipe follows, optional
- Fresh mint sprigs, for garnish
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 cup heavy cream
- 1/3 cup apple brandy
- 2 egg yolks, lightly beaten
- Pinch salt
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon vanilla extract
Paula's Loaded Oatmeal Cookies
By cirql8or
Recipe courtesy Paula Deen
- 1/2 cup (1 stick) butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 1/2 cups quick-cooking oatmeal
- 1 cup raisins
- 1 1/2 cups chopped walnuts
- 1 teaspoon pure vanilla extract
- Brown Butter Icing, recipe follows
- 1/2 cup butter
- 3 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons water
Caribbean Sorrel Cocktail
By cirql8or
Recipe courtesy Kevin Nurse
- 2 quarts water
- 6 ounces dried red sorrel buds
- 4 ounces ginger, sliced thin
- Ice cubes
- Simple syrup, as needed
- 2 ounces lime juice
- 4 ounces rum (recommended: 151)