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January: FETA TORTA
February: PINA COLADA CHEESECAKE
March: DATES WITH COFFEE AND CARDAMON
April: VERMONT SAVORY GOAT CHEESE CHEESECAKE
May: A PAIR OF VINAIGRETTES
June: COTTAGE CHEESE PANCAKES WITH RASPBERRY
MAPLE SYRUP
July: WATERMELON AND FETA SALAD
August: SHARON'S CITRUS MARINATED CHICKEN
September: CORN PUDDING
October: LENTIL WALNUT PATE
November: FRUITED WINTER RICE SALAD
December: CHALLA BREAD
Cuisinart the following:
1 lb feta cheese
1/2 lb cream cheese
1/2 lb butter, unsalted
1 clove of garlic
1 shallot
freshly ground pepper
3-6 tbsp white wine, enough to moisten the mixture
Remove to a bowl and set aside.
Cuisinart the following:
1/2 bunch of watercress
1 cup of sun-dried tomatoes in oil, drained but with some
oil left for moisture
1/2 cup chopped parsley
1 shallot or green onion
1/2 cup sesame seeds
Remove to a bowl and set aside.
Line a plastic container with damp cheese cloth. Starting
with the green mixture on the bottom, layer alternately with
the cheese mixture, ending with the cheese mixture on top.
Fold over the cheese cloth and cover with plastic wrap. You
should have enough to make two batches using one large and
one small round plastic containers.
Refrigerate overnight.
Invert onto a platter, remove the cloth, and serve with
bread and crackers.
Crust:
1&3/4 cups graham cracker crumbs
6 T. unsalted butter, melted
1 T. sugar
Mix these three ingredients together. Press into a 9x3
inch springform pan coming two thirds of the way up the sides.
Filling:
3.25 (8 oz.) packages of cream cheese
1/2 cup sugar
7 large eggs
1 (14 oz.) can coconut milk , stirred well (for a richer
cake use cream of coconut)
1 (8 oz ) can crushed pineapple
1 cup sour cream
3 tsp. coconut extract
1/3 cups light rum
Beat cream cheese and sugar in large bowl at medium speed
til light and fluffy. Scrape down the sides several times.
Add the eggs one at a time, beating well after each addition.
Scrape down the sides. Mix in the rest of the ingredients
and blend well. Pour into the crust.
Place on a baking sheet and place in a preheated 325 degree
oven for 55-65 minutes or until the edges are brown and and
the center just jiggles slightly. Turn the oven off and leave
the cake in for 1 hour. remove from the oven and cool completely
on a wire rack.
Glaze:
1 (8 oz.) can crushed pineapple
2 T. lemon juice
1/4 cup sugar
1 T. cornstarch
1 T. water
Coconut Chips, toasted, for garnish
Puree pineapple and its juices briefly in a food processor.
Add sugar and lemon juice. Mix. Transfer to a Saucepan. Dissolve
cornstarch in water. Add to the sauce pan. Cook over medium
heat, stirring constantly until it comes to a boil and thickens.
Cool thoroughly. Spread evenly over the top of the cake.
Chill overnight. Garnish with toasted coconut.
Serves 12-16
I made this two weeks ago for some friends and they requested
that it be on my web site. Thanks to Gourmet with a few ideas
of my own.
Ingredients:
1 quart whole milk yogurt - Drained for two hours through
cheesecloth, then refrigerated.
2 cups pitted Medjool Dates, about 1 lb
2.5 cups freshly made espresso
1 tbsp of sugar
20 whole green cardamom pods, lightly crushed
1 cinnamon stick broken in half
Place pitted dates in a heat proof bowl.
Bring espresso, sugar, cardamom pods, and cinnamon stick
to a boil in a small saucepan. Pour over the dates and cool
to room temp. Steep the dates covered and chilled overnight.
The next day drain the liquid, place in a small saucepan
and reheat. Reduce by 1.4 to 1.3. Pour over the dates, cool
and refrigerate for up to five days. The longer it sits the
tastier it gets.
Divide the yogurt between 8 dessert bowls. Place 3-4 dates
over the yogurt. Ladle coffee syrup over the top.
I think this would also be good over ricotta lightened
with a little whipped cream.
Serves 8
Crust:
1.5 cups of flour
1/8 tsp salt
6 T. unsalted Vermont butter
2 T. Crisco
2-3 T. ice water
Place flour and salt in the Cuisinart and whirl. Cut the
butter into pieces and add. Blend till crumbs form. Add the
Crisco and blend till crumbs form. Slowly add the water while
running. Stop when it just starts to come together. Remove
and form into a round ball. Flatten and refrigerate one hour.
When ready to use roll out to 13-14 inches. Place in an
11 - 12 inch flute pan with a removable bottom. Refrigerate
30 minutes . Blind bake in a 350 Degree oven for 10 minutes.
Filling:
11 ounces of Vermont Goats Cheese
1 lb. Vermont Cream Cheese
3 eggs
1.5 tsp chopped Fresh rosemary
3/4 cups lightly toasted pine nuts
Beat together the Cheese till light and fluffy. Add the
eggs one at a time, then blend in the rosemary. turn into
the prebaked tart pan. Sprinkle with the pine nuts.
Bake in a 350 oven until set, 25-35 minutes.
Orange Tarragon Vinaigrette
1 cup olive oil
1/4 cup white wine vinegar
1/4 cup orange juice
2 T. Freshly Squeezed Lemon Juice
3 T. Sharon's Bitter Orange Marmalade
2 T. chopped tarragon
Salt and Pepper
Cuisinart all ingredients except oil, salt & pepper.
Add oil slowly. Season with salt and pepper to taste.
Orange Lovage/ Fennel Vinaigrette
1/2 cup orange juice
1/4 cup raspberry vinegar
3/4 cups vegetable oil
1/4 cup plus 2 T. olive oil
3T. Sharon's Bitter Orange Marmalade
3-4 T. lovage leaves or fennel fronds
Salt and pepper
Cuisinart all ingredients except oil, salt & pepper.
Add oil slowly. Season with salt and pepper to taste.
Ingredients:
1 cup large curd cottage cheese
4 eggs
1/4 cup whole wheat pastry flour
1/4 cup rice flour
1/4 cup melted unsalted butter
Extra butter for frying
Beat the cottage cheese till smooth and looks whipped.
Add the eggs, and beat. Then add the flours and beat again.
With the beater running add the melted butter.
Heat a griddle and add butter. Melt til bubbly then spoon
1/4 cup of batter for each pancake. Cook til set and then
flip and cook until set on second side. Makes 12.
Serve with Raspberry Maple Syrup. Prepare as follows:
1 cup Vermont Maple Syrup
2/3 cups raspberries, fresh or frozen
2 T. Raspberry Jam
Heat the maple syrup and raspberries and bring to a boil.
Add the jam and bring just to a boil again. Let sit for a
minute and spoon on warm pancakes.
Enjoy!
Ingredients:
1 piece of seedless watermelon, about 1&1/3 lbs.
4-5 oz feta cheese
Freshly ground black pepper
2-3 T. roughly chopped fresh mint leaves
2 T good quality olive oil
2 Tsp fresh lime juice.
Cube the watermelon and place in a bowl. Crumble the Feta
over the watermelon. Grind fresh pepper over the top. Sprinkle
with the chopped mint. Mix the olive oil and lime juice and
drizzle over the salad.
Delicious and refreshing.
Ingredients:
12 boneless breasts of chicken ( 8 oz. each )
Juice and rind of 1 lemon
Juice and rind of 1.5 limes
Juice and rind of 1 orange
1/2 cup of white wine
1/2 cup of blended olive/vegetable oil
4 cloves of garlic crushed
1/2 bunch of celantro chopped - 1/4 cup
1/2 bunch of parsley chopped - 1/4 cup
1 medium onion diced
3 T. Sharon's Bitter Orange Marmalade
2 T. sugar
2 tsp salt
1 tsp pepper
1/2 a jalapeno minced
Combine all ingredients and marinate chicken in this overnight.
Remove from marinade and grill. Or brown in a saute pan,
then cover with drained solids from the marinade and bake
till done.
Serve with a fresh fruit salsa, like Pineapple, Strawberry,
Mango, or the like.
It's August and everyone loves corn. Here's our favorite
corn pudding recipe of the moment. It got rave reviews at
last weeks wedding.
Ingredients:
7 cups of fresh corn kernels
1/2 cup of milk or half and half
3/4 cup butter, softened
6 T. sugar
5 eggs separated
5 T. flour
1 T. baking powder
1 tsp salt
1 cup shredded Vermont cheddar
Process the corn and milk in a food processor until pureed.
Place in a large bowl. Cream the butter and sugar . Beat
the egg yolks and add to the corn. Pour the corn mix into
the butter mix and combine. Stir in the flour, baking powder,
salt and cheese. Beat the egg whites in a bowl until soft
peaks form. Gently fold into the corn mixture. Grease an
11x14 baking dish. Pour in the batter. Bake at 350 for 45
minutes or until golden and set.
It seems that there are a lot of vegetarians out there just
looking for a great pate. Here's one of our most often requested.
Saute one cup of chopped onion in 2 T. of butter.
Boil 8 eggs till hard.
Toast 4 cups of walnuts.
Measure and cook 1.5 cups of red lentils to yield 4 cups
cooked.
1 cup of mayonnaise
1/3 cups of ketchup
Puree all of the ingredients in the Cuisinart and serve
with crackers or pita bread.
Now we are very creative in my kitchen, and this recipe
was requested. So I am sharing it with you as closely as
we can. You may want to make adjustments with the fruit quantities.
1 cup of wild rice.
1 cup of Uncle Ben's white rice
2 packages of Lundberg Black Japonica
Cook each rice separately according to package directions
Cool and then mix together.
1 red onion diced
1/2 package of scallions, sliced thinly
1/2 bunch of parsley minced
1 green pepper diced
2 cups of apricots sliced
1 cup of dried cranberries soaked in 1 cup of orange juice
1 cup of toasted pistachio's, coarsely chopped
Add to the rice mixture.
DRESSING
1/2 cup of fresh lemon juice
1/2 cup of high quality balsamic
1 cup of virgin olive oil
1/2 cup of vegetable oil
1/8 cup of walnut oil
1.5 T. of fennel seeds
salt, pepper and sugar to taste
Mix everything together and enjoy.
This is my favorite Challa recipe, and my father's. It
was given to me by a friend in Concord, NH many years ago.
It is great fresh and makes wonderful french toast as well
as bread pudding. Both treats for the holiday season.
Mix 2 packages of dry yeast in 1/2 cup of warm water with
a pinch of sugar. Set aside to rise.
Beat 5 whole eggs and 3/4 cups of sugar. Add the above
mixture. Mix in 1/2 cup of vegetable oil, 1.5 cups of warm
water, and 1 T. of kosher salt. Beat till well combined.
Gradually add 9-10 cups of flour. Beat till smooth after
the first 3 cups. I use half bread flour and half King Arthur
white. Knead till smooth and place in a well greased covered
bowl to rise in a warm place.
Punch down three times, letting it fully rise after each
punching. Divide the dough into thirds, and each of those
thirds into thirds again. Braid the three loaves. Place on
cookie sheets lined with parchment paper.
Beat one egg with 1 - 2 T. of water. Brush the tops of each
loaf with the mixture. Sprinkle with either poppy or sesame
seeds. Place in a warm oven, 140 for 20 minutes. Raise temp
to 200 for 15 minutes. Raise again to 275 for 15 minutes.
Turn the sheets, raise the temp again to 375 for 10 - 15
minutes until golden brown.
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