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Recipes
Chocolate Chai Sherbet
By Dunjab
In a 3- to 4-quart pan over high heat, stir chai tea and sugar until boiling
- 3 1/2 cups chai tea
- 1/4 cup sugar
- 8 ounces chopped bittersweet chocolate
- 3/4 cup half-and-half $
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
Red Velvet Cake
By Dunjab
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter
- 1 1/2 cups white sugar
- 2 eggs
- 1 cup buttermilk
- 1 fluid ounce red food coloring
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
- 1 tablespoon distilled white vinegar
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder (try just 2 or 3 tablesppons)
- 1 teaspoon salt
Southwest Cornbread and Chorizo Dressing
By Dunjab
1. Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups
- 1 butternut squash (1 1/4 to 1 1/2 lb.)
- 2 tablespoons firmly packed dark brown sugar
- 1 onion (6 oz.)
- 1 red bell pepper (8 oz.)
- 1 fresh fennel head (9 oz.)
- 1 pound mushrooms
- 1 pound chorizo sausage (see notes)
- 1/4 cup (1/8 lb.) unsalted butter
- 1/2 cup chopped fresh cilantro
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 large eggs
- 1 cup fat-skimmed chicken broth
- Cornbread (recipe follows)
Beef Stroganoff
By Dunjab
Sprinkle the steak strips with House Seasoning to light cover them, and then dust with flour
- 1 1/2 pounds cubed round steak, cut into thin strips
- House Seasoning, recipe follows
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and black pepper
- 1 cup sour cream
- Cooked egg noodles
Asian Halibut
By Dunjab
1/2 Marinade on halibut heat oven 450 bake for 10 minutes
- 6 6Oz halibut
- 1 tsp sesame seeds toasted
- 1/4 c plus 2tbsp soy sauce
- 3 Tbsp rice vinegar
- 2 Tbsp Morin
- 2 Tbsp oil
- 2 Tbsp sesame oil
- 2 scallions jullienned
- 1/4 Cup Julienne ginger
Asian-Spiced Short Ribs
By Dunjab
A spicy red wine like a Syrah is a delicious pairing for a rich cut of beef like short ribs
- Six 12-ounce bone-in beef short ribs
- Kosher salt
- Ground fennel, for dusting
- 1 cup ketchup
- 1 cup dry red wine, such as Syrah
- 1/3 cup red wine vinegar
- 1/2 cup unsulfured molasses
- 3 tablespoons dried onion flakes
- 2 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon seeded and minced chipotle chile in adobo
- 1 teaspoon Asian sesame oil
- 3 quarts water
Cracked Pepper Biscuits
By Dunjab
Preheat oven to 475°F. Melt 2 tablespoons butter in heavy small skillet over medium heat
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon coarsely cracked black pepper
- 1/2 cup chilled whole milk
- 1 large egg
- 2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
- Read More http://www.epicurious.com/recipes/food/views/Cracked-Pepper-Biscuits-15670#ixzz1AaPrAq4W
DOUBLE BERRY BELLINI
By Dunjab
In a mixing glass muddle the berries with the lemon juice and simple syrup
- 2 blackberries
- 5 raspberries
- 1/4 ounce lemon juice
- 3/4 ounce simple syrup
- 2 dashes of Peychaud Bitters
- Moët & Chandon NV Rosé
- Imperial Champagne, or other rosé sparkling wine, to top
Marshmellow Semifreddo with Hazelnuts, dried Apricots and chocolate
By Dunjab
Using electric mixer, beat cream and orange peel in medium bowl until peaks form
- 2 cups chilled heavy whipping cream
- 1 tablespoon finely grated orange peel
- 2 7-ounce jars marshmallow creme
- 2/3 cup (2 1/2 ounces) coarsely grated bittersweet chocolate (do not exceed 61% cacao) plus 6 ounces chopped
- 2/3 cup chopped toasted hazelnuts
- 2/3 cup (5 ounces) diced dried apricots or halved dried tart cherries
- 2 tablespoons orange liqueur or frozen orange juice concentrate, thawed
Wild Mushroom Soup with Thyme
By Dunjab
Melt butter in heavy large pot over medium-high heat
- 2 tablespoons (1/4 stick) butter
- 1/3 cup minced shallots
- 1 1/2 pounds fresh wild mushrooms (such as stemmed shiitake, oyster and crimini), coarsely chopped
- 1 tablespoon minced fresh thyme
- 3 garlic cloves, minced
- 8 cups (about) canned low-salt chicken broth
- 1 pound russet potatoes, peeled, cut into 2-inch chunks
- 1/4 cup dried porcini mushrooms,* brushed clean of any grit
- 5 tablespoons Madeira
- Read More http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Soup-with-Thyme-102512#ixzz1AaWLU3JR