Day Recipe Food Community

June 11, 2009

Apricot Stars Recipe

Filed under: Recipes — Tags: , , — Anna @ 11:46 pm

Makes about 5 dozen cookies.

INGREDIENTS

  • 1/2 prepared basic butter cookie dough
  • 2/3 cup apricot jam

DIRECTIONS Preheat oven to 350°F.


Halve dough and reserve one half, covered and chilled. Roll out remaining dough between sheets of wax paper into an approximately 10-inch square, about 1/8 inch thick, and freeze or chill on a baking sheet until firm about 15 minutes.


With a 1 1/2- to 2-inch star-shaped cookie cutter cut out stars, arranging them about 1 inch apart on baking sheets and gathering scraps to reroll and cut for a total of 60 stars. If dough becomes too soft to work with, refreeze or chill uncut dough until firm.


Bake cookies in batches in middle of oven until pale golden, about 8 minutes, and transfer carefully to racks to cool.


Roll out, chill or freeze if necessary, and cut out reserved dough in same manner into about 60 more stars. With a smaller star or round cutter cut and lift out centers of second batch of stars. Bake second batch of cookies in middle of oven until pale golden, about 8 minutes, and transfer carefully to racks and cool.


In a small saucepan simmer jam, stirring, 2 minutes, and strain through a fine sieve into a bowl, pressing hard on solids.


On a tray or work surface, arrange whole stars, bottom sides up. Drop 1/4 teaspoon jam on each cookie, spreading almost to edges, and top with a cut-out star. Any remaining jam can be spooned into centers. Let cookies stand until set. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

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Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 11:31 pm

Here’s a summer salad with robust flavors.

Makes 8 servings.

INGREDIENTS

  • 6tablespoons olive oil
  • 1/2cup drained oil-packed sun-dried tomatoes
  • 1/4cup red wine vinegar
  • 1tablespoon drained capers
  • 1garlic clove, minced1pound fusilli pasta
  • 12ounces tomatoes, coarsely chopped
  • 8ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
  • 1cup (packed) fresh basil leaves, thinly sliced
  • 1cup freshly grated parmesan cheese (about 3 ounces)
  • 1/2cup minced pitted oil-curedblack olives

DIRECTIONS Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

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Lemon Coleslaw Recipe

Filed under: Recipes — Tags: , , — Anna @ 11:15 pm

Active time: 40 min Start to finish: 1 1/2 hr

Makes 4 servings.

INGREDIENTS

  • 2tablespoons low-fat sour cream
  • 2teaspoons low-fat mayonnaise
  • 1/2teaspoon finely grated fresh lemon zest
  • 4teaspoons fresh lemon juice
  • 1teaspoon sugar
  • 3tablespoons water
  • 1/4teaspoon salt
  • 1/8teaspoon black pepper
  • 1lb green cabbage, thinly sliced (4 cups)
  • 2carrots, cut into julienne strips or coarsely grated
  • 1bunch scallions, thinly sliced diagonally (1 cup)
  • 1/2cup chopped fresh flat-leaf parsley

DIRECTIONS Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.

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Baileyberry

Filed under: Featured Articles,Recipes — Tags: , , , — @ 10:35 pm

a-Baileyberry

In trying to make the most out of a box of strawberries I have been having a great time creating new things to make with them. I do believe that, thus far, this is my favorite. It’s a perfect dessert drink and while it might be too sweet for some of the guys I’m quite sure that the ladies will enjoy it’s lovely “berryness”.  While this is for one serving it will double, triple or quadruple very well.

MAKES: 1

INGREDIENTS:

  • 4-5 red ripe strawberries (depending on size)
  • 1 1/2 ounces Bailey’s Irish Cream
  • 1 ounce cream or evaporated milk id you want it lighter
  • Sugar or Splenda sugar substitute (optional, if your berries are sweet and ripe you likely won’t need any)
  • 1 berry kept whole for garnish

DIRECTIONS:

  1. Wash the strawberries well and cut them into quarters, place in blender.
  2. Add in the Baileys Irish Cream along with the cream or milk and sweetening if using.
  3. Turn on the blender and process until it’s all smooth and creamy with a bit of froth.
  4. Pour into a glass, make a cut in the whole berry and place it on the rim of the glass for garnish and serve at once.
  1. TIP: For added appeal place the glass (or glasses) in the freezer for 30 mins prior to serving.
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Coconut Flans with Coffee Caramel Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:34 pm

Active time: 20 min Start to finish: 5 1/2 hr (includes chilling)

Makes 6 servings.

INGREDIENTS

  • 2 1/2teaspoons instant-espresso powder
  • 3tablespoons water
  • 2/3cup plus 1/2 cup sugar
  • 1(13- to 14-oz) can unsweetened coconut milk, stirred well
  • 1 1/4cups whole milk
  • 3whole large eggs
  • 2large egg yolks
  • 1/8teaspoon saltspecial equipment:6 (6-oz) ramekins

DIRECTIONS Preheat oven to 325°F.

Stir together espresso powder and water until powder is dissolved.

Cook 1/2 cup sugar with a pinch of salt in a 1 1/2- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.

Remove caramel from heat and whisk in espresso (mixture will steam and bubble vigorously). Once bubbles begin to subside, immediately divide mixture among ramekins, tilting to coat bottoms, and let stand until hardened, about 10 minutes.

While caramel hardens, bring coconut milk and whole milk just to a simmer over moderate heat, stirring, then remove from heat. Whisk together whole eggs, yolks, salt, and remaining 2/3 cup sugar in a large bowl, then add warm milk mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure.

Divide custard among ramekins. Arrange ramekins on towel in a small roasting pan lined with a folded kitchen towel (bottom only). Bake custards in a hot water bath, uncovered, in middle of oven until custards are set around edges but still tremble slightly in centers, about 1 1/4 hours.

Run a thin knife around side of each flan to loosen, then transfer ramekins to a rack and cool completely. Chill, covered, until cold, at least 4 hours.

To unmold, invert small plates over ramekins and invert flans onto plates.

Cooks’ note:
• Flans can be chilled in ramekins up to 2 days.

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Strawberry Compote with Blood Orange Juice Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:48 pm

Makes 8 servings.

INGREDIENTS

  • 6 1/2cups halved hulled strawberries (about 2 pounds)
  • 6tablespoons fresh blood orange juice or orange juice
  • 3tablespoons sugar
  • 2teaspoons grated blood orange peel or orange peel

DIRECTIONS Place berries in large bowl. Add orange juice, sugar, and orange peel; mix gently. Let stand at least 30 minutes and up to 1 hour, tossing occasionally.

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Omelets with Potatoes, Bacon, and Fresh Chives Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 2:09 pm

Bacon, eggs, and potatoes all in one dish, plus the mild oniony flavor of chives. Elegant for breakfast, brunch, or supper.

Makes 2 servings.

INGREDIENTS

  • 1/2pound small boiling potatoes6large eggs
  • 1/3cup plus 1 tablespoon chopped fresh chives
  • 1teaspoon salt
  • 3/4teaspoon ground black pepper
  • 4bacon slices, coarsely chopped
  • butter (optional)

DIRECTIONS Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.

Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.

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Summer Vegetable Stir-Fry with Couscous Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:37 am

A complete vegetarian main course, with fresh herbs and Moroccan accents.

Makes 4 servings.

INGREDIENTS

  • 2cups diced peeled eggplant
  • 1 1/2teaspoons salt1 1/2cups water
  • 1cup couscous
  • 2 1/2tablespoons canola oil
  • 2 1/2tablespoons red wine vinegar
  • 1cup diced peeled carrots
  • 1cup diced zucchini
  • 1cup diced yellow crookneck squash
  • 1cup small broccoli florets
  • 1cup diced red bell pepper
  • 1/2cup diced red onion
  • 2garlic cloves, minced
  • 4tablespoons chopped fresh basil
  • 2tablespoons chopped fresh mint
  • 2tablespoons pine nuts, toasted

DIRECTIONS Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.

Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.

Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.

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To Prepare a Water Bath for Baking Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:34 am

INGREDIENTS

DIRECTIONS To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan.

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Red Wine-Braised Short Ribs with Vegetables Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 8:31 am

Active time: 45 min Start to finish: 3 1/2 hr

Makes 6 servings.

INGREDIENTS

  • 1(750-ml) bottle dry red wine
  • 5cups beef stock or broth
  • 2fresh thyme sprigs
  • 12small shallots (1 lb), peeled and trimmed
  • 1 1/2tablespoons vegetable oil
  • 5large garlic cloves, peeled
  • 4lb beef short ribs, cut into 1-rib pieces if necessary
  • 1tablespoon red currant jelly
  • 1lb carrots
  • 1lb zucchini
  • 1 1/2lb small (1 1/2-inch diameter) boiling potatoes
  • 3tablespoons all-purpose flour

DIRECTIONS Boil wine, broth, and thyme in a 6- to 7-quart wide heavy pot until reduced to about 5 cups, about 30 minutes, then pour through a fine sieve into a heatproof bowl.

Cook whole shallots in oil in cleaned pot over moderate heat, stirring frequently, until golden, about6 minutes. Add garlic cloves and cook, stirring frequently, until garlic is golden and shallots are golden brown, about 2 minutes. Transfer with a slotted spoon to a plate, reserving fat in pot.

Pat ribs dry and season well with salt and pepper. Heat fat in pot over high heat, then sear ribs in 3 batches until browned on all sides, about 4 minutes per batch, transferring with tongs to a bowl. Pour off any fat in pan.

Return ribs, shallots, garlic, and reduced wine to pot with jelly and salt to taste, then simmer, covered, without stirring, 1 3/4 hours.

After meat has been simmering1 1/4 hours, peel carrots, then cut carrots and zucchini diagonally into 1/2-inch-thick slices. Peel potatoes.

Add potatoes and carrots to pot (don’t stir) and simmer, covered, until ribs are tender and potatoes and carrots are just tender, about 30 minutes.

Add zucchini to pot (don’t stir) and simmer, covered, until just tender, about 6 minutes.

Transfer meat and vegetables with a slotted spoon to a large serving dish. Discard any loose bones and keep meat and vegetables warm, covered.

Skim fat from sauce and reserve1 tablespoon fat. Stir reserved fat into flour in a small bowl to make a dry paste. Thin paste with 2 tablespoons warm sauce. Bring sauce to a boil and whisk in half of flour paste until thickened. (If necessary, whisk more paste into boiling sauce until thickened to desired consistency.) Simmer sauce, whisking occasionally, about 3 minutes. Pour over meat and vegetables.

Cooks’note:
• Ribs can be cooked, without zucchini, 1 day ahead. Cool in pot, uncovered, then chill, covered. Reheat in sauce, then add zucchini. Simmer, covered, until tender.

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