Makes about 2 1/3 cups.
Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring occasionally. Reduce heat; simmer until mixture is reduced to 2 1/3 cups, stirring occasionally, about 10 minutes. Cool to room temperature. Cover; chill overnight or up to 2 days (mixture will thicken).
This dish bursts with flavor yet is so simple to prepare. Adjust the heat by adding the curry paste to taste.
Makes 8 servings.
INGREDIENTS
DIRECTIONS Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
*Available at Asian markets and in the Asian foods section of some supermarkets.
If fresh figs aren’t available, dried black Mission figs can be substituted here; look for ones that are soft and moist. What to drink: Crisp Pinot Grigio pairs nicely with the entire meal.
Makes 18.
INGREDIENTS
DIRECTIONS Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 prosciutto strip; place on prepared sheet. Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.
Ella Brennan, who has been called the “queen of Creole cuisine,” tasted her first bread pudding long ago. “It was my mother’s,” she says. “You never had anything like it.”
These days, people say the same thing about the bread pudding at Brennan’s famous Commander’s Palace restaurant in New Orleans. “Our bread pudding soufflé outsells all of our other desserts by ten to one, maybe a hundred to one,” she says. “We see people swoon over it.”
Here’s a new take on this hall-of-fame comfort dessert: a pumpkin bread pudding that is served cold, except for the sugar sprinkled on top and browned under the broiler just before the sensational dessert goes to the table.
Makes 6 servings.
Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups.
Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.
Hello There Dayrecipe Members,I’am Danky – site owner and admin of Dayrecipe.com and i’de like to run a competition to thank the submitters on this site..
So here goes i will award $50 in prize money to the Member who submits a recipe and gets the most views by fellow members.
This Competition will Run from 1st May [tommorrow] till the End of May..
prize will be transfered via paypal or other money transfer system,good luck guys and girls!
This is the best ever use for your microwave! The sweet-sour flavor complements Daniel Boulud’s Short Ribs.
Makes 2 cups.
INGREDIENTS
DIRECTIONS Combine all the ingredients in a microwavable 2-quart casserole. Cook, uncovered, at full power for 6 minutes. (I used a 650-700 watt carousel microwave.) Stir, making sure the sugar has dissolved, then return to the microwave. Cook 8 minutes more at full power. Cool, cover tightly and refrigerate for up to 1 week. Serve as a condiment.
MAKES ABOUT 1 1/2 CUPS
Bring half and half and butter to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before serving.)
This recipe is an accompaniment for Mushroom Tortellini in Mushroom Broth.
Active time: 15 min Start to finish: 1 1/4 hr
Makes 1 lb dough.
INGREDIENTS
DIRECTIONS Blend all ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour.
Cooks’ note:
• Pasta dough, though best used immediately, can be made (but not rolled out) 1 day ahead and chilled, wrapped in plastic wrap.
Makes 6 servings.
Melt butter in large nonstick skillet over medium-high heat. Add brown sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)
Active time: 15 min Start to finish: 30 min
Makes 4 servings.
INGREDIENTS
DIRECTIONS Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined. Add hazelnuts and stir until combined well.
Cook beans in a 4- to 5-quart pot of boiling salted water, uncovered, until just tender, 5 to 8 minutes. Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.
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