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Recipes
Ginger Roasted Pears with Candied Almonds
By joylicious
Beautiful Bosc pears roasted in muscato and juices, topped with candied almonds
- ngredients for Roasted Pears:
- 6 * 6 just-ripe Bosc pears
- 1/4 * 1/4 cup dry white wine
- 1/4 * 1/4 cup sweet Muscat
- 3 * 3 tablespoons of honey
- 1/3 * 1/3 cup granulated sugar
- 12 * 12 slices of fresh ginger, about 1/4 inch thick
- 3 * 3 tablespoons of unsalted butter, cut into small pieces
- Ingredients for Candied Almonds:
- 1/4 * 1/4 cup honey
- 2 * 2 tablespoons butter
- 1 * 1 cup brown sugar
- 1 * 1 tablespoon cinnamon
Crispy Walnut Wafers
By joylicious
Ode to the walnut! A light and flaky cookie that will surely please a crowd
- Ingredients for Walnut Wafers:
- 2 1/2 * 2 1/2 cups of walnuts
- 1/4 * 1/4 cup cornstarch
- 1 1/2 * 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1/4 * 1/4 teaspoon salt
- 3/4 * 3/4 cup (1 1/2 sticks) unsalted butter, softened at room temperature
- 1 * 1 cup of granulated sugar
- 1 * 1 large egg yolk
- 2 * 2 tablespoons brandy
- Ingredients for Toffee:
- 2 * 2 tablespoons unsalted butter
- 2 * 2 tablespoons granulated sugar
- 2 * 2 tablespoons dark brown sugar
- 1/4 * 1/4 cup light corn syrup
- 1/4 * 1/4 cup heavy cream
- 1 * 1 tablespoon brandy
Green Papaya Spring Rolls
By joylicious
These Vietnamese green papaya spring rolls are delightfully refreshing and low in fat and calories which make them ...
- GREEN PAPAYA SALAD:
- 1 small green papaya
- 1/2 cup peanuts, roughly chopped, can use salted or unsalted
- 1 to 2 cups bean sprouts
- 1 to 2 tomatoes, cut into long thin strips
- 1 red chili, minced, plus more to taste
- 3 green onions cut into ribbons
- 1/2 cup fresh Vietnamese basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon fish sauce or soy sauce
- 2 tablespoon oil
- 2 tablespoon fish sauce
- 3 tablespoon lime juice
- 1/2 to 1 tablespoons honey or agave
- SPRING ROLLS:
- 12 square rice paper sheets
- 3 ounces rice vermicelli
- 1/2 head of green, red, or romaine lettuce, about 12 leaves
- 1 large carrot julienne or shredded
- 1/4 cup each Vietnamese basil, mint or coriander
- 2 to 3 cups Green Papaya Salad
- SPICY PEANUT SAUCE:
- 1/4 cup peanut butter, smooth or crunchy
- 3/4 cup of water
- 1 teaspoon Sriracha sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon peanuts, chopped
- VIETNAMESE FISH SAUCE:
- 1/3 cup fish sauce
- 3 tablespoons water
- 1/2 cup lime juice
- 6 tablespoons sugar
- 1 large garlic clove, crushed, peeled, and minced
- 1 medium shallot, crushed peeled, and minced
- 1 Thai chili pepper, seeded, and minced
Salmon with Coconut Citrus Butter and Chive Mashed Potatoes
By joylicious
The bright citrus notes compliment the salmon with the coconut smoothing out the acidity
- Ingredients for Salmon and Coconut Citrus Butter
- 1/2 * 1/2 cup dry white wine
- 1/2 * 1/2 cup freshly squeezed pink grapefruit juice
- 1 * 1 cup freshly squeezed orange juice
- 2 * 2 tablespoons freshly squeezed lemon juice
- 1 * 1 tablespoon freshly squeezed lime juice
- 1/4 * 1/4 cup heavy cream (I used coconut milk)
- 1/2 * 1/2 lb of unsalted butter (I only used 4 tbsp)
- * kosher salt
- * pinch of sugar, if necessary
- 4 * 4 x 6 oz salmon fillets, at least 1 inch thick, skin and any pin bones removed
- * coarse black pepper
- 3 * 3 tablespoons of canola
Double Chicken Broth with Vermicelli Shiitake Mushrooms and Tofu
By joylicious
Delicate vermicelli noodles swimming in a rich and savory broth with a perfect balance of shiitake and ginger
- 1/2 * 1/2 pound chicken breast/thigh, boneless, skinless
- 2 * 2 quarts store bought chicken broth
- 1 * 1 quart of water
- 2 * 2 slices of ginger – about 1/2″ inch
- 4-6 * 4-6 dried shiitake mushrooms
- 1/2 * 1/2 teaspoon ground white pepper
- * salt to taste
- 1 * 1 package of firm tofu – cut into 1″ cubes
- 1 * 1 package of rice vermicelli
- * bean sprouts and scallions for garnish
Kheer with Pistachio Almonds and Cardamom
By joylicious
This delightfully simple dessert is wonderful served warm or cold, with the sweetness of the milk and rice paired w
- 3 * 3 – 4 cups of whole milk, diluted with 1 – 2 cups of water depending on what kind of consistency preferred (less water will make it thicker and more water will make it runny)
- 1 * 1 cup basamati rice
- 1 * 1 cup condensed milk
- 1/2 * 1/2 cup sugar
- 1 * 1 tablespoon raisins
- 1 * 1 tablespoon of pistachios
- 1 * 1 tablespoon of almonds
- 1 * 1 teaspoon finely powdered cardamom seeds
Seared Chicken Thigh with Carmelized Leeks and Orange
By joylicious
A bold and complex sauce with citrus notes and the sweetness of the leeks create a harmonious combination in this d
- 2 * 2 pounds of chicken thighs/breast
- 1 * 1 tablespoon kosher salt
- 1/4 * 1/4 cup plus 3 tablespoons canola or other neutral oil
- 2 * 2 large onions, unpeeled, cut into large chunks
- 2 * 2 large carrots, unpeeled cut into large chunks
- 2 * 2 garlic heads, in their skins, cut in half horizontally
- 1/2 * 1/2 cup cubed fresh ginger unpeeled
- 1/4 * 1/4 cup plus 1 tablespoon sugar
- 1/2 * 1/2 cup water
- 1 1/4 * 1 1/4 cups orange juice
- 2 * 2 tablespoons red wine vinegar
- 6 * 6 cups veal stock or chicken stock
- 3 * 3 tablespoons soy sauce
- 3 * 3 large pieces dried orange peel
- * black pepper from a mill
- 3 * 3 cups leeks (white parts only) cut into 3 1/2- x 1/4 inch ribbons and wash well
- 1 * 1 tablespoon unsalted butter softened at room temperature
Strawberry Cheesecake Cupcakes
By joylicious
What's better than cheesecake? Cheesecake in CUPCAKE form
- Ingredients for Cream Cheese Frosting:
- Ingredients for Strawberry Cheesecake Cupcakes
- 3/4 * 3/4 c all-purpose flour
- 1/2 * 1/2 t baking powder
- 1/4 * 1/4 t salt
- 6 * 6 T unsalted butter, room temperature
- 1/2 * 1/2 c + 1 T sugar
- 1/2 * 1/2 t vanilla
- 1/4 * 1/4 c sour cream or plain yogurt
- 2 * 2 large egg whites
- 1/4 * 1/4 cup fresh strawberries, hulled & coarsely chopped
- 1 * 1 package of graham crackers, smashed into crumbs
- * 4-oz cream cheese, softened
- 4 * 4 T butter, softened
- 1/4 * 1/4 teaspoon vanilla extract
- 1 * 1 cup sifted confectioners’ sugar
Carrot Cupcakes with Cream Cheese and Caramel Frosting
By joylicious
1. Preheat the oven to 350°
- * ACTIVE: 45 MIN
- * TOTAL TIME: 1 HR 30 MIN
- * SERVINGS: makes 2 dozen cupcakes
Chicken with Basil Butter and Succotash
By joylicious
A delightful dish with earthy flavors from the beans and corn enriched by the decadent basil butter sauce
- Ingredients for Succotash:
- 1 1/2 * 1 1/2 cups dried mixed shell beans, such as lima, flageolets, fava, cranberry, kidney, or butter beans (allow to soak overnight)
- 2 * 2 tablespoons unsalted butter, softened
- 1 * 1 tablespoon olive oil
- 1 * 1 cup fresh corn kernels (about 1 large ear of corn)
- 1 * 1 small white onion, diced
- 1 * 1 cup chicken or vegetable stock (can be store bought)
- * Kosher salt and black pepper to taste
- 4 * 4 chicken breasts or thigh, cut and trimmed
- Ingredients for Basil Butter:
- 1 * 1 large shallot, finely minced
- 1/2 * 1/2 cup chicken or vegetable broth
- 1/2 * 1/2 cup dry white wine, such as Chardonnay
- 1 * 1 teaspoon freshly squeezed lemon juice
- 1/3 * 1/3 cup heavy cream
- 2 * 2 tablespoons of cold unsalted butter, cut into tiny cubes
- 4 * 4 tablespoons fresh basil, cut into chiffonade