Mushroom & Stilton Tart Recipe
Ingredients:
1/2 c of crumbled bluecheese
3 eggs (large)
2 c of thick cream
2 garlic cloves; chopped
4 c of mushrooms; sliced
3/4 teaspoons of pepper (black)
3/4 teaspoon of salt
1/2 c of leeks; minced
2 Tablespoons of butter
2-3 Tablespoons of cold water
1 c of cold butter; cubed
1/2 teaspoon of cayenne
2 teaspoons of salt
2 & 1/2 c of flour plus 2 Tbsps
Instructions:
Combine cayenne, salt & 2 & 1/2 c of flour. Blend butter in ’til it appears like a coarse-meal. You add cold water then mix w/ wooden baking spoon ’til dough does not stick to bowl’s sides.
Have dough formed into ball then cover w/ plastic cling wrap. Refrigerate about 60 mins.
Have oven preheated to three hundred fifty degrees Fahrenheit. You remove dough then sit for 5 mins. Dust working surface lightly w/ flour.
You roll dough carefully into 12″ round that is 1/4″ thick. Have dough folded into four then place them in 10″ tart plate then unfold.
Slowly roll rolling-pin over pan’s top then trim extra dough off then prick crust’s bottom w/ fork.
For the filling: Have butter melted in pan set over mid-heat then add leeks. Generously season w/ pepper & salt then saute about 60 secs.
You add the mushroom then saute for 3-5 mins more ’til browned. Add garlic then remove them from direct heat. Completely cool.
Combine eggs & cream in bowl then add pepper & salt, mixing well. You pour mushroom-mixture onto pastry shells then sprinkle w/ bluecheese.
You pour cream-mixture in then bake it for 55 mins ’til center sets & top becomes golden. You remove it from oven then cool about 5 mins prior to slicing. Best when served w/ bread loaf.
>> Mushroom & Stilton Tart Recipe
Orange Sesame Pecans Recipe
Ingredients:
1 teaspoon of sesame-oil
Zest taken from an orange
A pinch flaked chili
Fresh ground pepper (black)
1/2 teaspoon of seasalt
3 Tbsps of Florida-Crystals sugar
2 c of raw halved pecans
Instructions:
Boil 2 c water. Have pecans placed in bowl then fill w/ boiled water enough to have them covered. Sit about 30 mins, drain then pat them dry.
Arrange on one layer in flat bake sheet then bake for about 5 mins at three hundred seventy-five degrees Fahrenheit.
Combine pepper, flaked chili, salt & sugar in bowl then add orange zest, blend well. Have pecans placed in pan then add oil enough to have them coated. Toast them over mid-high heat ’til well heated.
You sprinkle the sugar-mixture all over the pecans gradually while you are stirring ’til nuts are fully glazed. Transfer into serving platters then cool prior to serving.
>> Orange Sesame Pecans Recipe
Fennel Salad with Cranberries & Pecans Recipe
Ingredients:
1/2 c of oil (olive)
1 minced shallot
2 Tbsps of vinegar (balsamic)
2 Tbsps of red-wine vinegar
Pepper
Salt
3 c of mixed baby greens
1 fennel bulb; cored & thinly sliced lengthwise
1 watercress bunch; stemmed
Half bunch of washed spinach; torn
1 c of chopped dry cranberries
1/2 c of halved pecans
Instructions:
Have oven preheated into 400 degrees F. You place pecans in bake sheet & toast about 7 mins. Cool.
Combine vinegar, shallots & olive oil. Add cranberries, toss then set it aside. You place greens into bowl then add pecans, tossing w/ vinaigrette.
>> Fennel Salad with Cranberries & Pecans Recipe
Cream-Filled Profiteroles with Chocolate & Field Berry Puree Recipe
Ingredients:
1 Tablespoon juice of orange
1/2 c of sugar
1 pack of raspberries (frozen)
1 & 1/2 c of whipped cream
1 c of choco chips
1 teaspoon of extract (vanilla)
2 eggyolks
2 Tablespoons of cornstarch
1 c of milk
Instructions:
Heat milk in saucepan ’til boiling then set it aside. You whisk vanilla, eggyolks, & 1/4 c sugar in bowl ’til smooth. You add cornstarch & milk, continue whisking.
You put mixture into saucepan then cook it over mid-heat ’til it thickens a bit, coating spoon’s back then remove it from the heat.
You transfer the pastry-cream into bowl then refrigerate ’til cooled. You then add 1 c of cream, whisk to combine. You fill your profiteroles w/ pastry-cream then replace the tops. Refrigerate ’til serving time.
Have choco chips melted over double-boiler then add 1/2 c cream, stirring ’til blended well. Drizzle this mixture all over your profiteroles.
Combine orange juice, 1/4 c sugar & raspberries in saucepan. Simmer ’til well-blended for 5 mins. You press this mixture through sieve using spatula. You drizzle this sauce all over profiteroles then serve.
>> Cream-Filled Profiteroles with Chocolate & Field Berry Puree Recipe
Melon and Strawberries Recipe
Ingredients:
2 Tablespoons of sugar powder
A pint of strawberries
1 cantaloupe or honeydew
Instructions:
Cut melon into cubes then add them into strawberries. You sprinkle mixed fruits w/ 2 Tbsps of sugar powder then chill about 15 mins.
>> Melon and Strawberries Recipe
Potato Rosemary Tart Recipe
Ingredients:
1/2 c of crumbled bluecheese
1 pound of potatoes (russet); cut into 1/4″ slices
3 Tablesppons of chopped rosemary
3 Tablespoon of minced shallots
1 Tablespoon of wild-oats butter
3 Tablespoons of chives
1/4 c of oil (olive)
1 c of warm water
1 teaspoon of salt
2 teaspoons of honey
2 teaspoons of yeast
3 & 1/2 c of flour
Instructions:
Dough: Run bowl right under warm-water then dry it. Combine 2 tsps of honey, warm-water & yeast then allow to slowly proof about ten minutes ’til yeast is foamy & creamy.
Add chives & oil then add flour, salt, oil & chives gradually, stirring w/ wooden bake spoon. You knead mixture on floured working surface ’til elastic & smooth for approx 10 mins. Form into ball.
Let it set in clean greased bowl then cover w/ dampened towel. Place in draft free area for 60 mins ’til volume is doubled.
Have oven preheated to four hundred twenty-five degrees Fahrenheit. You arrange sliced potatoes in one layer in greased bake sheet set at upper-third oven layer. Bake for 20 mins ’til tender then set them aside.
You saute the rosemary & shallots in melted butter about 3 mins. You roll dough out into large-sized roundthen brush w/ oil. You arrange potatoes over prepared crust then sprinkle w/ bluecheese, rosemary & shallots.
You transfer your tart into bake sheet then bake for 15 to 20 mins at four hundred twenty-five degrees Fahrenheit ’til tart turns golden-brown.
>> Potato Rosemary Tart Recipe
Wild Mushroom and Brie Bread Pudding Recipe
Ingredients:
8 ounces of cheese (Brie); cut onto half-inch pcs
9 ounces of whole wheat-bread; cut onto 3/4″ cubes
1 Tablespoon of thyme (fresh)
2 eggyolks
2 eggs
1 c of cream (Horizon-Organic)
10 & 1/2 oz of beef stock
1/2 c of Madeira
1 teaspoon of dry marjoram
1 & 1/2 tsps of salt
1 & 1/2 c of mushrooms; sliced
2 onions (large); chopped
3 Tbsps of butter
Instructions:
Saute the onions in 1 Tbsp butter then season w/ pepper & salt. Saute about 5-7 mins. You remove the onions then add 1 Tbsp butter & saute one-half mushrooms. You add 1/2 tsp of pepper, 1/2 tsp of salt & marjoram, cooking ’til mushrooms brown & liquid evaporates.
Do the same for the rest of mushrooms. You add onions & cook ’til liquid evaporates then set them aside & cool.
Have oven preheated into 350 degrees F. Combine yolks, eggs, cream & broth. Then add mushrooms, bread & onion-mix into egg-mixture.
Add cheese in, stirring gently. Grease one 13×9″ bake dish then pour butter mixture in. Bake it for about 40 mins ’til golden-brown & firm.
>> Wild Mushroom and Brie Bread Pudding Recipe
Chocolate Mousse Recipe
Ingredients:
A pinch salt
1 & 1/2 c of well-chilled whipped cream
2 teaspoons of vanilla
1/4 c of sugar
4 eggwhites at room-temp
4 separated eggs
1 pound of semi-sweet choco chips
Instructions:
Have choco melted over double-boiler. Whip eggwhites w/ salt ’til soft-peaked then set it aside. You also whip the cream ’til stiff then set it aside.
Blend yolks w/ vanilla & sugar in another bowl then add this into melted choco, vigorously stirring ’til well-mixed.
Combine eggwhites, choco & cream, stirring w/ whisk. Spoon into ramekins then chill about 2 hrs. Best when served w/ grated zest of orange, cream & mint.
>> Chocolate Mousse Recipe
Apple Buttermilk Coffee Cake Recipe
Ingredients:
2 teaspoons of extract (vanilla)
1 c of buttermilk
2 eggs
1/2 c of chilled butter; sliced into pcs
1/4 teaspoon of nutmeg
1 Tablespoon of baking-powder
1 c of sugar
2 c of flour
3 Tablespoons of sugar
2 Tablespoons of butter
1 pound of thinly-sliced apples
1 & 1/2 teaspoons of ground cinnamon
1 Tablespoon of flour
3 Tablespoons of softened butter
1/2 c of chopped pecans
2/3 c of sugar (brown)
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Grease 9×2x9 bake pan w/ butter then dust w/ some flour.
You cook the apples about 5 mins in saucepan w/ sugar & butter then set it aside. You cream sugar & butter together then add the vanilla. You add the buttermilk & eggs. Add sliced apples, nutmeg, salt, baking-powder & flour, stirring ’til blended well.
You pour mixture into prepared pan then top w/ streusel. Bake it for about 1 hr or ’til cake test is completed.
>> Apple Buttermilk Coffee Cake Recipe
Spiced Pumpkin Cheesecake Recipe
Ingredients:
1/4 teaspoon of baking-soda
1/8 teaspoon of salt
2 Tablespoons of molasses (light)
1/2 teaspoon of nutmeg (ground)
1/2 teaspoon of ginger (ground)
1 & 1/2 teaspoons of cinnamon (ground)
3 Tablespoons of flour
1 c of sugar
1 c of canned pureed pumpkin
8 ounces of tofu creamcheese
1 pack of pureed firm tofu
4 Tablespoons of maple-flavored syrup
1 Tablespoon of oil (canola)
1 & 1/2 c of Graham-cracker crumbs
Canola cooking oil spray
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. You coat springform-pan w/ cooking oil spray.
Combine syrup, oil & crumbs then press lightly into greased pan. You combine rest of your ingredients & puree in processor then pour mixture onto crust.
Have it baked for about 50 mins then cool about half an hour then refrigerate for 5-6 hrs prior to serving.
>> Spiced Pumpkin Cheesecake Recipe