1/2 pound butter
1 egg yolk
1/2 cup confectioners' sugar
1/4 cup whiskey
1 tablespoon grated orange rind
1 1/2 cups sifted all-purpose flour
Orange marmalade
Confectioners' sugar for dustingHow to make Whiskey Shortcakes
Cream the butter until fluffy (use an electric mixer set at medium speed).
Add the egg yolk, confectioners' sugar, and whiskey.
Continue beating for 5 minutes.
Sprinkle the orange rind over the batter.
Gradually add the flour, stirring with a wooden spoon until smooth.
Drop from a teaspoon onto an ungreased cookie sheet.
Drop a tiny bit of marmalade onto the top of each cookie.
Bake in a 350° oven for 10 to 15 minutes, or until delicately browned.
Transfer to a tray and let stand until cool.
Dust the tops with confectioners' sugar (put through a sieve).
Friday, April 30, 2010
Saturday, April 3, 2010
Oven Roasted Potatoes with garlic and rosemary
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Preheat the oven to 350 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Preheat the oven to 350 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
Honey Glazed Carrots
Recipe courtesy Sunny Anderson
.Prep Time:5 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:4 servings
•Salt
•1 pound baby carrots
•2 tablespoons butter
•2 tablespoons honey
•1 tablespoon lemon juice
•Freshly ground black pepper
•1/4 cup chopped flat-leaf parsley
Directions
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
.
.Prep Time:5 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:4 servings
•Salt
•1 pound baby carrots
•2 tablespoons butter
•2 tablespoons honey
•1 tablespoon lemon juice
•Freshly ground black pepper
•1/4 cup chopped flat-leaf parsley
Directions
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
.
Cherry Tomato Pizza Margherita
yield: Makes 4 main-course servings
active time: 30 minutes
total time: 55 minutes
Use a rolling pin or meat mallet to crush the fennel seeds. Fresh mozzarella can be found at many supermarkets and at specialty foods... more ›
1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
1 4-ounce ball fresh mozzarella in water (ovoline), diced
4 ounces whole-milk mozzarella, diced
1/3 cup chopped fresh basil leaves plus small leaves for garnish
Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.
Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.
Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.
Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.
active time: 30 minutes
total time: 55 minutes
Use a rolling pin or meat mallet to crush the fennel seeds. Fresh mozzarella can be found at many supermarkets and at specialty foods... more ›
1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
1 4-ounce ball fresh mozzarella in water (ovoline), diced
4 ounces whole-milk mozzarella, diced
1/3 cup chopped fresh basil leaves plus small leaves for garnish
Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.
Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.
Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.
Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.
Bellini Bar
2 10-ounce packages frozen raspberries in syrup, thawed
1 12-ounce can frozen lemonade concentrate, thawed
3 750-ml bottles chilled Prosecco
Fresh raspberries
Lemon slices
Puree raspberries in blender or processor until smooth. Strain into 2-cup pitcher, discarding seeds. Pour thawed lemonade concentrate into another 2-cup pitcher. (Raspberry puree and lemonade concentrate can be prepared 1 day ahead. Cover and refrigerate.)
Place pitchers with lemonade concentrate and raspberry puree onto table with champagne flutes and Prosecco. Pour 2 to 4 tablespoons raspberry puree or lemonade concentrate into each Champagne flute (amount will depend on size of glass and personal preference). Slowly fill flutes with Prosecco. Garnish with fresh raspberries or lemon slices.
1 12-ounce can frozen lemonade concentrate, thawed
3 750-ml bottles chilled Prosecco
Fresh raspberries
Lemon slices
Puree raspberries in blender or processor until smooth. Strain into 2-cup pitcher, discarding seeds. Pour thawed lemonade concentrate into another 2-cup pitcher. (Raspberry puree and lemonade concentrate can be prepared 1 day ahead. Cover and refrigerate.)
Place pitchers with lemonade concentrate and raspberry puree onto table with champagne flutes and Prosecco. Pour 2 to 4 tablespoons raspberry puree or lemonade concentrate into each Champagne flute (amount will depend on size of glass and personal preference). Slowly fill flutes with Prosecco. Garnish with fresh raspberries or lemon slices.
Strawberry Tiramisu
Bon Appétit
April 2006
Giada De Laurentiis
• 1 1/4 cups strawberry preserves
• 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
• 1/3 cup orange juice
• 1 pound mascarpone cheese, room temperature
• 1 1/3 cups chilled whipping cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 52 (about) crisp ladyfingers (boudoirs or Savoiardi)
• 1 1/2 pounds strawberries, divided
Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
Slice remaining strawberries. Arrange over tiramasù and serve.
*Italian cream cheese available at supermarkets and at Italian markets.
Strawberries are a favourite, and I add blueberries if they're available. Have also made a mango and peach version Have used all manners of conserves - marmalade, apricot, strawberry, etc. A definite keeper and a star
Pretty in a trifle dish too
April 2006
Giada De Laurentiis
• 1 1/4 cups strawberry preserves
• 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
• 1/3 cup orange juice
• 1 pound mascarpone cheese, room temperature
• 1 1/3 cups chilled whipping cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 52 (about) crisp ladyfingers (boudoirs or Savoiardi)
• 1 1/2 pounds strawberries, divided
Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
Slice remaining strawberries. Arrange over tiramasù and serve.
*Italian cream cheese available at supermarkets and at Italian markets.
Strawberries are a favourite, and I add blueberries if they're available. Have also made a mango and peach version Have used all manners of conserves - marmalade, apricot, strawberry, etc. A definite keeper and a star
Pretty in a trifle dish too
White Chocolate Dipped Strawberries with Citrus Sugar
2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
16 large ripe strawberries
Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.
Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with citrus sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
16 large ripe strawberries
Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.
Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with citrus sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.
Pizzette with Fontina Tomato Basil and Proscuitto
Bon Appétit
April 2006
by Giada De Laurentiis
Finger Food
Yield: Makes 16
1 13.8-ounce package refrigerated pizza dough
3/4 cup grated Fontina cheese (about 2 ounces)
8 cherry tomatoes (about 3 ounces), quartered
2 tablespoons grated Parmesan cheese
2 teaspoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil
1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips
Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.
April 2006
by Giada De Laurentiis
Finger Food
Yield: Makes 16
1 13.8-ounce package refrigerated pizza dough
3/4 cup grated Fontina cheese (about 2 ounces)
8 cherry tomatoes (about 3 ounces), quartered
2 tablespoons grated Parmesan cheese
2 teaspoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil
1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips
Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.
Friday, April 2, 2010
Crockpot Garlic Smashed Potatoes
I just love this recipe. It's so delicious and very easy, with just five ingredients. Make it for Thanksgiving or a winter potluck party.
Prep Time: 20 minutes
Cook Time: 4 hours
•3 lb. small red potatoes
•5 garlic cloves, minced
•1 onion, finely chopped
•2 Tbsp. olive oil
•1 tsp. salt
•1/8 tsp. pepper
•2/3 cup water
•1 cup cream cheese with onions and chives, softened
•2 Tbsp. butter
•1/3 to 1/2 cup whole milk or heavy cream
Halve or quarter potatoes to make pieces about the same size. Place potatoes in a 4-6 quart slow cooker. Add garlic, onion, oil, salt, pepper, and water and mix to coat. Cover crockpot and cook on high for 3-1/2 to 4-1/2 hours until potatoes are tender.
Mash potatoes roughly with a fork or potato masher. Stir in cream cheese and butter until mixed, then add enough milk or cream for desired consistency. You can serve this right away, or cover and hold it in the slow cooker up to 2 hours on low. 14 1/2 cup servings
NOTE
If you have a new hotter cooking crockpot, check this after 2-1/2 hours. You might also want to stir the potatoes after 1-1/2 hours to prevent over browning or burning.
Prep Time: 20 minutes
Cook Time: 4 hours
•3 lb. small red potatoes
•5 garlic cloves, minced
•1 onion, finely chopped
•2 Tbsp. olive oil
•1 tsp. salt
•1/8 tsp. pepper
•2/3 cup water
•1 cup cream cheese with onions and chives, softened
•2 Tbsp. butter
•1/3 to 1/2 cup whole milk or heavy cream
Halve or quarter potatoes to make pieces about the same size. Place potatoes in a 4-6 quart slow cooker. Add garlic, onion, oil, salt, pepper, and water and mix to coat. Cover crockpot and cook on high for 3-1/2 to 4-1/2 hours until potatoes are tender.
Mash potatoes roughly with a fork or potato masher. Stir in cream cheese and butter until mixed, then add enough milk or cream for desired consistency. You can serve this right away, or cover and hold it in the slow cooker up to 2 hours on low. 14 1/2 cup servings
NOTE
If you have a new hotter cooking crockpot, check this after 2-1/2 hours. You might also want to stir the potatoes after 1-1/2 hours to prevent over browning or burning.
Antipasto Supreme Pasta Salad
Great salad for a cookout or carry-in...it's colorful and chock full of flavorful ingredients.
Makes about 10 (1-cup) servings. ..not low cal
8 ounces penne pasta
3 cups assorted vegetables, such as broccoli florets, sliced carrots and cherry tomato halves
1 cup bite-size mozzarella cheese balls
1 cup sliced salami pieces
1 cup Italian dressing
1/2 cup chopped red onion
2 tablespoons McCormick® Salad Supreme® Seasoning or 2 tablespoons McCormick® Perfect Pinch® Salad Supreme Seasoning
1. Cook pasta as directed on package. Rinse under cold water; drain well.
2. Place pasta in large bowl. Add remaining ingredients; toss gently. Cover.
3. Refrigerate until ready to serve. Toss lightly before serving.
Calories: 289
Makes about 10 (1-cup) servings. ..not low cal
8 ounces penne pasta
3 cups assorted vegetables, such as broccoli florets, sliced carrots and cherry tomato halves
1 cup bite-size mozzarella cheese balls
1 cup sliced salami pieces
1 cup Italian dressing
1/2 cup chopped red onion
2 tablespoons McCormick® Salad Supreme® Seasoning or 2 tablespoons McCormick® Perfect Pinch® Salad Supreme Seasoning
1. Cook pasta as directed on package. Rinse under cold water; drain well.
2. Place pasta in large bowl. Add remaining ingredients; toss gently. Cover.
3. Refrigerate until ready to serve. Toss lightly before serving.
Calories: 289
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