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Recipes
AROMATIC CARROT SOUP
By Grandmax4
1. Melt the butter with the oil in a large saucepan over low heat
- 2 tablespoons each butter and olive oil
- 2 medium-sized onions -- chopped
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground mace
- 10 medium-sized carrots -- peeled and sliced
- 8 cups defatted chicken or vegetable broth
- 1 tablespoon grated orange zest
- 1 cup freshly squeezed orange juice
- Salt and freshly ground black pepper -- to taste
- Snipped fresh chives -- for garnish
LEMON MOUSSE WITH FRESH BERRIES
By Grandmax4
Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl
- 1 cup plus 1 tablespoon sugar
- 3/4 cup fresh lemon juice
- 6 large egg yolks
- 2 large eggs
- 5 1/2 tablespoons grated lemon peel
- 1 12 ounce basket strawberries -- hulled, halved (or quartered if large)
- 1 6 ounce basket fresh blueberries
- 1 6 ounce basket fresh raspberries
- 1 6 ounce basket fresh blackberries
- 2 cups chilled whipping cream
- 8 whole strawberries (for garnish)
- Fresh mint sprigs
Coconut Macaroon Cake with pistachios and coconut ganache
By Grandmax4
Adapted from François Payard, this cake is perfect for Passover because it contains no flour or chemical leavener
- For the coconut macaroon cake:
- 2 cups / 209 grams sweetened, flaked coconut (gently packed into the cups)
- Scant 1/3 cup / 35 grams raw unsalted pistachios
- 1/4 teaspoon ground cardamom
- Big pinch salt
- 4 eggs, at room temperature
- 2/3 cup / 133 grams granulated sugar
- For the coconut ganache:
- 8 ounces / 228 grams finely chopped bittersweet chocolate
- 6 ounces coconut cream (unsweetened; I used Trader Joe's brand in the brown can)
- To finish:
- 1/3 cup / 43 grams unsalted pistachios, finely chopped
California Fig and Pistachio Crisps
By Grandmax4
Preheat oven to 350˚F.)
- 1 1/2 cups coarsely chopped California Dried Figs I used California Mission Figs but any kind will work
- 1 cup whole wheat flour
- 1 cup all purpose flour 2 tablespoons removed to coat figs, see instructions
- 2 teaspoons baking soda
- 1 1/4 teaspoons kosher salt
- 1/3 cup brown sugar
- 1 cup nonfat Greek yogurt
- 1 cup low fat milk
- 1/4 cup honey
- 1 cup golden raisins
- 1 1/2 cups shelled pistachios
- 1/2 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seed*
PEPPER JELLY
By Grandmax4
Combine all ingredients, except pectin in a heavy saucepan and bring to a boil over high heat
- 3/4 c. ground bell pepper
- 3/4 c. ground red hot pepper
- 1 1/2 c. apple cider vinegar
- 6 1/2 c. sugar
- 1 bottle fruit pectin
RED PEPPER JELLY
By Grandmax4
1. In food processor, blend 1/3 of the vinegar,chili peppers and red bell peppers
- 1/4 cup red Chili peppers -- seeded & chopped
- 1 1/2 Cups red bell peppers -- seeded & chopped
- 1 cup cider vinegar
- 5 cups sugar
- 1 packet liquid certo
Chicken and Asparagus Crepes
By Grandmax4
Preheat the oven to 425 degrees F
- 3 3 3 tablespoons unsalted butter, plus more for the dish
- 3 3 3 tablespoons unsalted butter, plus more for the dish
- 3 3 3 tablespoons unsalted butter, plus more for the dish
- 2 1/2 2 1/2 1/2 cups shredded rotisserie chicken
- 2 1/2 2 1/2 1/2 cups shredded rotisserie chicken
- 2 1/2 2 1/2 1/2 cups shredded rotisserie chicken
- 1 1/2 1 1/2 1/2 cups ricotta cheese
- 1 1/2 1 1/2 1/2 cups ricotta cheese
- 1 1/2 1 1/2 1/2 cups ricotta cheese
- 3/4 3/4 3/4 cup grated Parmesan cheese, plus more for serving
- 3/4 3/4 3/4 cup grated Parmesan cheese, plus more for serving
- 3/4 3/4 3/4 cup grated Parmesan cheese, plus more for serving
- 1/4 1/4 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
- 1/4 1/4 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
- 1/4 1/4 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 8 8 9 store-bought crepes (about 9 inches each)
- 8 8 9 store-bought crepes (about 9 inches each)
- 8 8 9 store-bought crepes (about 9 inches each)
- 1 1 1 shallot, sliced
- 1 1 1 shallot, sliced
- 1 1 1 shallot, sliced
- 1/2 1/2 1/2 pound asparagus, trimmed and cut into pieces
- 1/2 1/2 1/2 pound asparagus, trimmed and cut into pieces
- 1/2 1/2 1/2 pound asparagus, trimmed and cut into pieces
- 3/4 3/4 3/4 cup low-sodium chicken broth
- 3/4 3/4 3/4 cup low-sodium chicken broth
- 3/4 3/4 3/4 cup low-sodium chicken broth
- 1 1 1 teaspoon finely grated lemon zest
- 1 1 1 teaspoon finely grated lemon zest
- 1 1 1 teaspoon finely grated lemon zest
BLACK BEAN AND CORN SALAD
By Grandmax4
In a medium bowl, combine all ingredients
- 1 can black beans -- (14 oz./398 mL)
- 1 cup frozen corn -- (250 mL)
- 1 small red pepper -- chopped (optional)
- 1/2 red onion -- chopped
- 2 tablespoons olive oil -- (30 mL)
- 3 large lettuce leaves
- Salt and pepper -- to taste
Watermelon and Feta with Lime and Serrano Chili Peppers
By Grandmax4
Place the watermelon in a large mixing bowl
- 3 pounds seedless watermelon, rind removed, cut into large dice (about 6 cups)
- 2 serrano chili peppers, seeded and minced
- Juice of 1 lime
- 1/2 cup low-fat feta cheese, crumbled
- 1/4 cup cilantro leaves
BRUSCHETTA WITH GRILLED PORTOBELLO MUSHROOMS
By Grandmax4
1. Light grill. Place mushroom caps on large baking sheet
- 4 portobello mushrooms -- large, (about 1 1/3 pounds), stemmed
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh rosemary
- Table salt and ground black pepper
- 1 loaf country bread (approximately a 12-by-5-inch loaf) -- sliced crosswise into 1-inch thick pieces, ends removed
- 1 large clove garlic -- peeled