Savory Crab Quiche

by Anne Papina on May 2, 2002

Savory Crab Quiche
 
Save Print
Prep time
Cook time
Total time
 
Recipe type: Main
Serves: 6
Ingredients
  • 3 eggs, slightly beaten
  • 1 cup sour cream
  • ½ tsp Worcestershire sauce
  • ¾ tsp Cajun seasoning
  • ½ tsp savory
  • 1 white onion, sliced paper-thin
  • 3 tbsp unsalted butter
  • 1 cup shredded Swiss cheese
  • ½ lb fresh crabmeat
  • 1 9-inch pastry shell, baked
  • Parsley for garnish
Instructions
  1. Preheat oven to 300°.
  2. Saute onions in butter until they begin to brown.
  3. In a large bowl, combine eggs, sour cream, Worcestershire sauce, Cajun seasoning and savory.
  4. Stir in cheese, crabmeat, and onions.
  5. Pour into pastry shell and bake 55-60 minutes or until a knife inserted in center comes out clean. Serve hot, garnished with parsley.
Wordpress Recipe Plugin by EasyRecipe

 

{ 0 comments }

Cranberry Scones

by Anne Papina on May 2, 2002

Cranberry Scones
 
Save Print
Prep time
Cook time
Total time
 
Recipe type: Bread
Serves: 8
Ingredients
  • ⅔ cup buttermilk
  • 1 large egg
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • ½ tsp baking soda ½ tsp salt
  • ¼ lb (1 stick) cold, unsalted butter, cut up
  • 1 cup cranberries, halved
  • ½ cup sugar
  • 1 tsp grated orange peel
Instructions
  1. Preheat oven to 375°.
  2. In a medium bowl, whisk together the buttermilk and egg. Set aside.
  3. In a large bowl, add the flour, baking powder, baking soda, and salt. Stir until blended.
  4. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture looks like fine granules.
  5. Add the cranberries, sugar and orange peel, tossing until evenly blended.
  6. Pour in the buttermilk mixture and stir with a fork until a soft dough forms.
  7. Turn dough onto a lightly floured board and knead for about 30 seconds (really!).
  8. Form dough into a ball; cut into 8 wedges. Roll each wedge into a ball and place on an ungreased cookie sheet.
  9. Bake 20-25 minutes or until medium brown.
  10. Cool on a wire rack. Serve warm with lots of butter.
Wordpress Recipe Plugin by EasyRecipe

 

{ 0 comments }

Easy Candied Nuts

by Anne Papina on March 25, 2002

Picked this up watching Jacques Torres’ Chocolate.

Easy Candied Nuts
 
Save Print
Prep time
Cook time
Total time
 
Recipe type: Snacks
Ingredients
  • ½ cup light Karo syrup
  • 1 cup nuts of choice, shelled
Instructions
  1. Preheat oven to 350F.
  2. In a small saucepan, heat corn syrup until thinned. Stir in nuts and toss until well coated.
  3. Spread nuts on a non-stick cookie sheet and bake for 20 minutes. Loosen from cookie sheet and cool slightly. Rub off excess crystalized syrup, and they're ready to serve.
  4. These nuts make a great topping for salads, desserts or even eaten alone (so be sure to make extra)
Wordpress Recipe Plugin by EasyRecipe

 

{ 0 comments }

Shitake Mushroom Sauce

by Anne Papina on March 8, 2002

This is great served over steaks, mashed potatoes, or even to eat alone.

Shitake Mushroom Sauce
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauce
Ingredients
  • 2 tbsp olive oil
  • 2-3 cloves garlic, sliced
  • ½ lbs shitake mushrooms, washed & sliced
  • ¼ cup dry vermouth
  • salt & pepper to taste
Instructions
  1. In a large skillet, sauté garlic over medium heat.
  2. As edges start to brown, add mushrooms, and sauté mushrooms until cooked.
  3. Pour dry vermouth over mushrooms, and cook until most of the liquid has evaporated.
  4. Salt & pepper to taste. Serve immediately.
Notes
If you like things a little spicy, sprinkle some red pepper flakes in at the beginning.
Wordpress Recipe Plugin by EasyRecipe

 

{ 0 comments }

Tropical Smoothie

by Anne Papina on February 22, 2002

Tropical Smoothie
 
Save Print
Prep time
Total time
 
Recipe type: Drink
Serves: 1-2
Ingredients
  • 1 cup plain nonfat yogurt
  • 1 large banana, peeled, cut into pieces
  • ½ cup guava nectar
  • ½ cup coconut-pineapple nectar or juice
  • 4 ice cubes
Instructions
  1. Combine all ingredients in a blender and blend until smooth.
Notes
Tip: Freeze ripe bananas to have on hand for this drink. If using a frozen banana, omit ice cubes.
Wordpress Recipe Plugin by EasyRecipe

 

{ 0 comments }

Quail in Rose Petal Sauce

by Anne Papina on February 8, 2002

If you ever read Like Water for Chocolate, you know what I’m talking about.

Quail in Rose Petal Sauce
 
Save Print
Prep time
Cook time
Total time
 
Inspired by Like Water for Chocolate.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 6 Quail (or 3 cornish game hens, halved)
  • Olive Oil
  • Salt & Pepper
  • ½-1 cup Chicken stock or white wine
  • 12 red roses
  • 12 roasted chestnuts, shelled & pureed
  • 2 tbsp honey
  • 2 tbsp butter
  • 2 cloves garlic
  • 2 tsp cornstarch
  • 2 drops rose water
  • 2 tsp anise seeds
  • 2 cactus fruit (pitaya), ground
Instructions
  1. Preheat oven to 400°.
  2. Clean and dress quail so that they hold their shape. Rub quail with olive oil, salt & pepper, and arrange in a non-stick roasting pan, breast side down, add liquid to cover bottom of pan. Cook the quail for 25 minutes and then turn them over and cook for another 25 minutes.
  3. While the birds are roasting, remove the petals from the roses and rinse thoroughly (do not cook with flowers from a florist!). Set aside the petals of two roses, and grind the remaining petals in a mortar with the anise.
  4. Separately, mince the garlic and brown slightly in butter over medium heat. When transparent, add the chestnut puree. Lower heat, and add the honey, ground cactus fruit, and the ground rose petals. Salt to taste. Add cornstarch, to thicken the sauce slightly. Strain the sauce through a fine sieve, and add no more than two drops of rose water. Once all seasoning has been added to the sauce remove it from the heat.
  5. Remove quail from oven, and lightly marinate the quail in the sauce for ten minutes to flavor, and return them to the roasting pan. Increase the oven temperature to 500° and roast the quail five to ten minutes more until golden brown.
  6. Serve quail with sauce drizzled on top and garnished with the reserved rose petals.
Wordpress Recipe Plugin by EasyRecipe

 

{ 2 comments }

Chocolate Baumkuchen

by Anne Papina on February 8, 2002

This dessert is both beautiful and delicious. The finished product resembles the dobos torte but with paper-thin layers. Be sure to read through the entire recipe before jumping in!
Read More

{ 0 comments }

Ice Cream Cake

by Anne Papina on February 8, 2002

Ice Cream Cake
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10-12
Ingredients
  • ¾ box Nilla Wafers, crushed
  • 1 quart chocolate ice cream, softened
  • 1 quart French vanilla ice cream, softened
  • 6 Heath bars, crushed
  • Chocolate syrup
  • Kahlua
Instructions
  1. Line the bottom of a 10-inch spring-form pan with foil, and insert bottom into pan. Be sure that the seal is tight.
  2. Spread half of the Nilla wafers over the bottom of the pan to form a crust.
  3. Spread chocolate ice cream over the crust.
  4. Sprinkle remaining Nilla wafers and 3 of the Heath bars over the chocolate ice cream.
  5. Drizzle about 2 tablespoons of both the chocolate syrup and Kahlua over that.
  6. Top that with the vanilla ice cream.
  7. Sprinkle remaining Heath bars on top, and drizzle chocolate syrup and Kahlua on top to decorate.
  8. Freeze overnight.
  9. Remove from pan before serving.
Wordpress Recipe Plugin by EasyRecipe

 

{ 0 comments }

Three Citrus Butter Sauce

by Anne Papina on December 7, 2001

Contributed with permission by the National Honey Board.

Three Citrus Butter Sauce
 
Save Print
Prep time
Cook time
Total time
 
Makes 3 cups.
Author:
Recipe type: Sauce
Ingredients
  • 1 cup honey
  • ½ cup (1 stick) butter
  • ½ cup fresh lime juice
  • ¼ cup fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 cup grapefruit sections(white membranes removed)
Instructions
  1. In a small saucepan, combine honey, butter, lime juice, lemon juice and cornstarch; mix well.
  2. Bring to a boil over medium-high heat, stirring frequently. Add grapefruit sections; boil 3 minutes, stirring gently. Cool 10 minutes.
  3. Serve warm or pour into clean glass jars; seal tightly.
  4. Store up to 2 weeks in refrigerator.
  5. Reheat sauce before serving.
  6. Spoon over ice cream, cheesecake or pound cake.
Nutrition Information
Serving size: 2 tbsp Calories: 86 Fat: 4 g Carbohydrates: 14 g Fiber: 0 Protein: 0 Cholesterol: 10 mg
Wordpress Recipe Plugin by EasyRecipe

 

{ 0 comments }

Honey Mint Chocolate Sauce

by Anne Papina on December 7, 2001

Contributed with permission by the National Honey Board.

Honey Mint Chocolate Sauce
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauce
Ingredients
  • 1-1/2 cups honey
  • ¼ cup crème de menthe liqueur
  • 1 cup unsweetened cocoa
Instructions
  1. In a small saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Cool 10 minutes. Serve warm or pour into clean glass jars; seal tightly. Store up to 1 month in refrigerator. If desired, reheat sauce before serving.
  2. Spoon over ice cream, seasonal fresh fruit or angel food cake.
  3. Makes about 2 cups.
Nutrition Information
Serving size: 2 tbsp Calories: 100 Fat: 1 g Carbohydrates: 25 g Fiber: 1 g Protein: 1 g Cholesterol: 0
Wordpress Recipe Plugin by EasyRecipe

 

{ 0 comments }

← Previous Entries

Next Entries →