This sangria is great, but actually much stronger than it tastes!
Into a pitcher with some ice pour:
1 bottle (750 ml) light, dry white wine (like pinot grigio)
--tip: as you pour the wine over the ice, shake the pitcher. If you pour the wine in without doing this, the ice will all fuse together
add:
4 oz Triple sec (4 shots)
2 oz brandy (get a brandy that is light in color--the darker ones tend to be sweeter)
add diced fruit like peaches, nectarines, cherries, berries, etc
If the sangria tastes too strong, add a few oz of lemonade (or white cranberry juice)
stir all together with a long handled wooden or plastic spoon (just not a metal spoon--i think i heard somewhere that using a metal spoon changes the taste)
serve over ice and top with seltzer if desired
6/29/09
12/22/08
Sweet and spicy Caramelized Walnuts
These sweet-salty nuts make fabulous nibblers as well as a topping for salads. You can add more kick by sprinkling on a little curry powder during the last few seconds of cooking.
Ingredients
makes one-half cup
1/2 tsp. vegetable oil or ghee
1/4 tsp. ground cumin
1/2 cup coarsely chopped walnuts
1 Tbs. sugar
Tiny pinch of asafetida (optional)
Seasoned salt to taste
Directions
In small skillet, heat oil over low heat. Add cumin and asafetida if desired and cook, stirring often, until fragrant, about 30 seconds. Add walnuts and cook, stirring often, until lightly toasted, about 2 minutes.
Sprinkle with sugar and a little seasoned salt. Increase heat to medium and cook, stirring, until nuts are coated with sugar, 2 to 3 minutes.
Immediately remove from heat (sugar will burn if it continues to cook) and transfer to plate. Cool completely before using.
Ingredients
makes one-half cup
1/2 tsp. vegetable oil or ghee
1/4 tsp. ground cumin
1/2 cup coarsely chopped walnuts
1 Tbs. sugar
Tiny pinch of asafetida (optional)
Seasoned salt to taste
Directions
In small skillet, heat oil over low heat. Add cumin and asafetida if desired and cook, stirring often, until fragrant, about 30 seconds. Add walnuts and cook, stirring often, until lightly toasted, about 2 minutes.
Sprinkle with sugar and a little seasoned salt. Increase heat to medium and cook, stirring, until nuts are coated with sugar, 2 to 3 minutes.
Immediately remove from heat (sugar will burn if it continues to cook) and transfer to plate. Cool completely before using.
4/20/08
Glory's Vegetarian Chopped Liver
This should really be called Vegetarian Pate, because everyone who's ever had chopped liver says this tastes very different. However, for the sake of the history of this recipe (my grandmother's childhood friend), the name will remain.
The key is to process all the ingredients separately. If you process them all together, it tastes the same, but looks rather ugly and is very mushy.
Ingredients:
3 Hard boiled eggs
1 Small can of peas (drained)
1 Small can of string beans (drained)
1 Large onion sliced in thin half-moons
1/4 lb Margarine
1/2 Cup Walnuts
6 Ritz crackers (or equivalent)
1 tsp salt (more to taste)
1 tsp pepper (more to taste)
Directions:
1. Quickly process beans and peas until well processed in food processor and remove into a bowl
2. Sautee all but 1 TB of the onion in the margarine until limp and clear (not browned) then process with the raw onion, remove and put into the bowl with the processed beans and peas.
3. Fold together bean mixture and onions until well blended
4. Process eggs, leaving a bit chunky. Remove from processor and fold into the mixture
5. Process crackers until they are fine crumbs, remove and fold into mixture
6. Process walnuts and fold into mixutre
6. Add salt and pepper to taste
The key is to process all the ingredients separately. If you process them all together, it tastes the same, but looks rather ugly and is very mushy.
Ingredients:
3 Hard boiled eggs
1 Small can of peas (drained)
1 Small can of string beans (drained)
1 Large onion sliced in thin half-moons
1/4 lb Margarine
1/2 Cup Walnuts
6 Ritz crackers (or equivalent)
1 tsp salt (more to taste)
1 tsp pepper (more to taste)
Directions:
1. Quickly process beans and peas until well processed in food processor and remove into a bowl
2. Sautee all but 1 TB of the onion in the margarine until limp and clear (not browned) then process with the raw onion, remove and put into the bowl with the processed beans and peas.
3. Fold together bean mixture and onions until well blended
4. Process eggs, leaving a bit chunky. Remove from processor and fold into the mixture
5. Process crackers until they are fine crumbs, remove and fold into mixture
6. Process walnuts and fold into mixutre
6. Add salt and pepper to taste
4/10/08
Parmesan-Black Pepper No-Knead Bread
This is a recipe from Williams-Sonoma. It's a great recipe, and takes very little effort in terms of active cooking time, it does, however, take about 2 days to make because you have to wait and let it rise.
Ingredients:
3 C All Purpose Flour
1/4 tsp. Active dry yeast
1 3/4 tsp. Salt
2 tsp. Coarsely ground pepper
1/2 C Grated Parmesan
1/2 C Parmesan cheese chunks (1/4 inch chunks)
1 1/2 C plus 2 TBSP warm water
Directions:
1. In a large bowl, combine flour, yeast, salt, pepper and all Parmesan
2. Add water and stir until blended; the dough will be shaggy and very sticky
3. Cover with plastic wrap and let sit 12-18 hours at warm room temperature (around 70 degrees)
4. Place dough on a lightly floured work surface, sprinkle top with a little flour and fold the dough over on itself once or twice
5. Cover loosely with plastic wrap and let rest for 15 minutes
6. Coat a cotton (preferably not terry cloth) towel with cornmeal
7. Using just enough flour to keep the dough from sticking to the work surface or your hands, gently and quickly shape dough into a ball
8. Place dough seam side down onto towel
9. Cover dough with more cornmeal and place another cotton towel on top
10. Let rest for about another 2 hours--until the dough has about doubled in size and does not readily spring back when poked with a finger
11. At least 30 minutes before the dough is ready, but a 2 3/4 quart cast iron pot in the oven and preheat the oven to 450 degrees
12. Remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it's ok if it looks messy. Shake the pot once or twice if the dough is not evenly distributed.
13. Cover with lid and bake for 30 minutes.
14. Uncover and back for an additional 15-30 minutes or until the loaf is brown.
15. Remove from oven and let the pot cool for 10 minutes
16. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily
Variations:
Instead of the pepper/parmesan...
Rosemary-Lemon Bread: Use 2 tsp chopped fresh rosemary and 2 tps chopped lemon zest
Walnut bread: Use 1 cup of coarsely chopped walnuts
Olive bread: Use 1 cup coarsely chopped olives
Ingredients:
3 C All Purpose Flour
1/4 tsp. Active dry yeast
1 3/4 tsp. Salt
2 tsp. Coarsely ground pepper
1/2 C Grated Parmesan
1/2 C Parmesan cheese chunks (1/4 inch chunks)
1 1/2 C plus 2 TBSP warm water
Directions:
1. In a large bowl, combine flour, yeast, salt, pepper and all Parmesan
2. Add water and stir until blended; the dough will be shaggy and very sticky
3. Cover with plastic wrap and let sit 12-18 hours at warm room temperature (around 70 degrees)
4. Place dough on a lightly floured work surface, sprinkle top with a little flour and fold the dough over on itself once or twice
5. Cover loosely with plastic wrap and let rest for 15 minutes
6. Coat a cotton (preferably not terry cloth) towel with cornmeal
7. Using just enough flour to keep the dough from sticking to the work surface or your hands, gently and quickly shape dough into a ball
8. Place dough seam side down onto towel
9. Cover dough with more cornmeal and place another cotton towel on top
10. Let rest for about another 2 hours--until the dough has about doubled in size and does not readily spring back when poked with a finger
11. At least 30 minutes before the dough is ready, but a 2 3/4 quart cast iron pot in the oven and preheat the oven to 450 degrees
12. Remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it's ok if it looks messy. Shake the pot once or twice if the dough is not evenly distributed.
13. Cover with lid and bake for 30 minutes.
14. Uncover and back for an additional 15-30 minutes or until the loaf is brown.
15. Remove from oven and let the pot cool for 10 minutes
16. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily
Variations:
Instead of the pepper/parmesan...
Rosemary-Lemon Bread: Use 2 tsp chopped fresh rosemary and 2 tps chopped lemon zest
Walnut bread: Use 1 cup of coarsely chopped walnuts
Olive bread: Use 1 cup coarsely chopped olives
1/1/08
Egg Casserole
This is Jason's mom's recipe. She talked it up when she was here in the city, and she was right.
Ingredients:
1 doz Eggs
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
16 oz. Shredded Sharp Cheddar Cheese
16 oz. Creamed Cottage Cheese
1 medium Onion, diced
1/2 lb Mushrooms, sauteed
2 Tbs Parsley
1 Tomato, sliced
Directions:
1. Preheat oven to 350
2. Beat eggs
3. Add flour, baking powder, salt and pepper
4. Fold in veggies (all but tomatoes)
5. Fold in cheeses
6. Pour into greased 9x12 baking dish
7. Lay tomatoes on top
8. Bake until golden brown at 350 for 45 minutes
Ingredients:
1 doz Eggs
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
16 oz. Shredded Sharp Cheddar Cheese
16 oz. Creamed Cottage Cheese
1 medium Onion, diced
1/2 lb Mushrooms, sauteed
2 Tbs Parsley
1 Tomato, sliced
Directions:
1. Preheat oven to 350
2. Beat eggs
3. Add flour, baking powder, salt and pepper
4. Fold in veggies (all but tomatoes)
5. Fold in cheeses
6. Pour into greased 9x12 baking dish
7. Lay tomatoes on top
8. Bake until golden brown at 350 for 45 minutes
11/27/07
Mom's Turkey Stuffing
This is my all-time favorite stuffing recipe, passed on by mom. I make it every year, and can't imagine there is a better recipe out there! This recipe makes a TON of stuffing. This year we halved it, and still had plenty to stuff the turkey and fill a 9 x 12 baking dish!!
2 Packages Pepperidge farm stuffing mix (We used...
1 Loaf Italian French Bread
3/4 lb. (3 cubes) butter (salted)
1 12oz package fresh cranberries
8 oz. whole pecans
12 oz. mushrooms
1 bunch fresh parsley, washed and snipped
6-8 stalks celery sliced
2 bunches fresh green onions chopped
1 granny smith apple cubed
1/3 cup chardonnay
Cube the French Bread and dry it in the oven (or leave out overnight). Pour into a BIG bowl, along with the Pepperidge Farm Stuffing Mix.
Saute in one cube of the butter: The mushrooms until cooked, then add celery, apple, parsley and onions, sauteing until warmed through. Pour over the stuffing in bowl and lightly toss.
Melt remaining butter, add Chardonnay. Pour over the stuffing and toss again. Add pecans and cranberries and lightly toss.
*If more moisture is needed, add chicken stock. Stock may also be used as a substitute for some of the butter if desired.
*Bake extra stuffing in a large casserole dish for 30-45 minutes at 350.
2 Packages Pepperidge farm stuffing mix (We used...
1 Loaf Italian French Bread
3/4 lb. (3 cubes) butter (salted)
1 12oz package fresh cranberries
8 oz. whole pecans
12 oz. mushrooms
1 bunch fresh parsley, washed and snipped
6-8 stalks celery sliced
2 bunches fresh green onions chopped
1 granny smith apple cubed
1/3 cup chardonnay
Cube the French Bread and dry it in the oven (or leave out overnight). Pour into a BIG bowl, along with the Pepperidge Farm Stuffing Mix.
Saute in one cube of the butter: The mushrooms until cooked, then add celery, apple, parsley and onions, sauteing until warmed through. Pour over the stuffing in bowl and lightly toss.
Melt remaining butter, add Chardonnay. Pour over the stuffing and toss again. Add pecans and cranberries and lightly toss.
*If more moisture is needed, add chicken stock. Stock may also be used as a substitute for some of the butter if desired.
*Bake extra stuffing in a large casserole dish for 30-45 minutes at 350.
11/14/07
Zucchini - Pear Soup
My librarian told me about this recipe. She said that it sounds really strange, but it is delicious. I haven't yet tried it, but I plan to soon. She also told me that she uses olive oil, not butter.
Ingredients:
3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish (optional).
Directions:
1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.
Yield: 4 servings.
Ingredients:
3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish (optional).
Directions:
1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.
Yield: 4 servings.
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