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Recipes
Rustic Pizza with Baby Arugula, Pancetta and Tomatoes
By AzWench
This pizza is colorful and delicious
- 1/2 batch White Wine Pizza Dough, about 14 ounces
- 2 ounces pancetta, chopped and cooked until crisp
- 1 cup shredded fontina cheese
- 1/2 cup baby arugula leaves
- 1 About 1 cup halved sweet grape tomatoes
Fredericksburg Peach Cream Cheese Tart
By AzWench
To Make the Tart Crusts: Using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest ...
- Lemon Zest Tart Crust:
- 2 cups flour
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon lemon zest
- 2/3 cup chilled unsalted butter
- 1 large egg, lightly beaten
- 1/4 cup chilled heavy whipping cream (more as needed)
- Cheese Filling:
- 8 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1/2 cup mascarpone cheese
- 1 tablespoon vanilla
- 2 large eggs
- 1/2 cup flour
- 1/4 teaspoon salt
- Fruit Topping:
- 2 teaspoons ground cinnamon
- 1/2 cup sugar
- 5 large fresh peaches, pears, or apples (5 to 6)
- Glaze:
- 1/3 cup apricot jam
- 3 tablespoons brandy
- 3 tablespoons water
Hazelnut Vanilla Cheesecake
By AzWench
Make the Crust: Position a rack in the center of the oven and preheat the oven to 350 degrees
- Hazelnut Crust:
- 1 cup flour
- 3/4 cup toasted, skinned hazelnuts
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, cut into 1/2-inch chunks, softened
- Hazelnut Vanilla Filling:
- 1 1/2 pounds cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup praline paste
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- 4 large eggs
- Praline Paste:
- 1/2 cup blanched whole or slivered almonds
- 1/2 cup blanced hazelnuts
- 3/4 cup granulated sugar
- 3 tablespoons water
- 1 tablespoon hazelnut or vegetable oil
Butter and Sage Sauce
By AzWench
Mario Batali recipe
- Pasta, of choice
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
Sacher Torte
By AzWench
A traditional decoration for Sacher Torte is to pipe the word Sacher on top with melted chocolate once the glaze is...
- Sacher Cake:
- 1 cup bittersweet chocolate discs, such as Belcolade
- 8 large eggs, separated
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup sugar, superfine prefered
- 1 cup King Arthur Unbleached Cake Flour Blend or Guinevere Cake Flour
- 1/2 cup apricot jam
- Chocolate Glaze:
- 1 cup bittersweet chocolate discs, such as Belcolade
- 1 cup boiling water
Chunky Guacamole
By AzWench
Mix ingredients together and serve with tortilla chips
- 2 avocados, diced
- Diced tomatoes
- Diced red onion
- Finely diced jalapeño
- Chopped cilantro
- Salt & Pepper
- Fresh lime juice, to taste
- Pomegranate
First-Timer's Ribs
By AzWench
Make the mop sauce: Melt the butter in a nonreactive saucepan over medium heat
- For the mop sauce:
- 3 tablespoons unsalted butter
- 1 cup apple cider
- 3 tablespoons bourbon, or 3 more tablespoons apple cider
- For the rub and ribs:
- 2 tablespoons coarse salt (kosher or sea)
- 2 tablespoons brown sugar
- 2 tablespoons sweet paprika
- 1 tablespoon freshly ground black pepper
- 2 teaspoons dry mustard (preferably Colman’s)
- 2 teaspoons garlic powder
- 3 tablespoons of good quality soy sauce
- 1/2 teaspoon celery seed
- 2 racks baby back pork ribs (4 to 5 pounds total)
- Lemon Brown Sugar Barbecue Sauce (see recipe below), or your favorite barbecue sauce
- You’ll also need:
- 1-1/2 cups wood chips or chunks (preferably hickory or apple), soaked for 1 hour in water to cover, then drained; barbecue mop or spray bottle
Rosemary Focaccia
By AzWench
Homemade bread adds a special touch to any dish, from everyday sandwiches to elegant entrees
- 1 envelope (1/4 ounce) active dry yeast
- 1 2/3 cups lukewarm (100 to 110 degrees) water
- 4 cups plus 3 tablespoons bread flour
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus extra for greasing the pan
- 2 1/2 teaspoons salt
- 1 teaspoon plus 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
Pico de Gallo
By AzWench
So summer has officially hit in Louisiana
- THESE MEASUREMENTS ARE APPROXIMATE:
- 3 About 3 Roma tomatoes
- 1 smallish jalapeno pepper
- 1/2 small onion (white onions are traditional, but I love the color and flavor of red onions)
- Freshly squeezed lime juice (use 1/2 lime for a little zing, use the whole thing for distinct lime flavor. In case you were wondering, I use the whole thing)
- A very generous pinch of chopped cilantro–I just grab some using all my fingers at once. It probably comes out to about 1/4 c.
- Kosher salt to taste; some people leave it on the bland side because a lot of foods pico de gallo is served with tends to be salty. Personally, I like it on the salty side.
DiPasquale's - Arancini
By AzWench
For meat portion: Saute onion, celery and carrot with olive oil until translucent
- Meat portion of arancini:
- 1/2 cup minced onion, celery and carrot (mix together)
- 3 tablespoons olive oil
- 1 pound ground beef
- Salt and freshly ground white pepper
- 4 ounces tomato paste
- 1/2 cup sweet peas
- Part Two: Rice portion arancini
- 3 tablespoons extra-virgin olive oil
- 1 pound Arborio rice
- 46 ounces chicken broth
- 1 package saffron powder
- 3 ounces grated Parmesan
- Freshly ground black pepper
- Part Three: ingredients for assembly of arancini
- Mozzarella (1/2-inch cubes)
- 1 cup all-purpose flour
- 1 1/4 cups warm water
- Bread crumbs
- Vegetable oil, for frying (deep fryer with basket)