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“Fish and Chips” Recipe
22 Jul 2008 Author: danky In: RecipesMakes 80 hors d’oeuvres
INGREDIENTS
(5 oz)
(preferably osetra)
special equipment:
DIRECTIONS
Preheat oven to 375°F.
Stir together crème fraîche, zest, chives, and salt to taste. Chill topping until ready to use.
Brush 2 large baking sheets generously with some oil. Cut potatoes crosswise on a slight diagonal into 1/8 -inch-thick slices with mandoline. Cut out 80 potato stars with cutter and arrange in 1 layer on baking sheets. Brush tops with more oil and season with salt.
Bake stars in batches in middle of oven until golden and crisp, about 10 minutes (stars may curl). Immediately transfer stars carefully with a metal spatula to paper towels to drain and cool (stars will continue to crisp).
Serve stars topped with crème fraîche and caviar.
Cooks’ notes:
• Crème fraîche topping may be made 2 days ahead and chilled, covered.
• Stars may be made 2 days ahead and kept, between paper towels, in an airtight container at roomtemperature.
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- Tags: Chips, Fish, Recipe
Rainbow Sugar Crystals
22 Jul 2008 Author: diet In: Recipes
INGREDIENTS
- 2 tablespoons granulated sugar
- 2-3 drops food coloring (for vibrant colors)
- 1 drop food coloring (for softer colors)
DIRECTIONS
- In a snack size ziplock, combine sugar and food coloring of your choice and close securely.
- Smoosh around with your fingers and shake until desired color is achieved. To make a very light pastel color, either use more sugar to a regular drop or a very very tiny drop to the 2 TB.Store excess right in the baggie.
- NOTE: You can also color salt, cornmeal & coconut the same way.
- SECOND NOTE:Look for the NEON food coloring at the store to get some different coloring ideas, also don’t forget that a drop of one color mixed with a drop of another color will give you more options!
- THIRD NOTE: You can get larger granulated white sugars in the cake decorating section of upper end stores, some craft stores and most specialty bakery shops. They don’t stick as well, but they render a wonderful crunch to your finished product.Sugar in the Raw works well with yellow, orange, red and brown colors, but they wont be as bright.
Blue Cheese and Scallion Dip Recipe
22 Jul 2008 Author: danky In: RecipesThis dip would be good served before the vegetable and bean chili or any kind of beef dish. In fact, it’s compatible with almost any main course that doesn’t contain cheese.
Active time: 5 min Start to finish: 5 min
Makes about 2/3 cup.
INGREDIENTS
DIRECTIONS
Gently stir together cheese, sour cream, and most of scallion, leaving cheese chunky. Garnish with remaining scallion.
Bourbon Walnut Pie Recipe
22 Jul 2008 Author: danky In: Recipes“I had lunch at a historic spot in Berryville, Virginia, called the Battletown Inn,” says Judy Owens of Round Hill Virginia. “For dessert, I ordered bourbon walnut pie. If chef Robin Smith would share her recipe, I know that baking the pie during the holidays would become a family tradition.”
The sweetness of the filling is offset nicely by the bourbon. Serve the dessert with vanilla ice cream or whipped cream.
Makes 8 to 10 servings.
INGREDIENTS
DIRECTIONS
for crust: Blend flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Whisk egg and milk in small bowl to blend, then add to processor. Blend until moist clumps form. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Dough can be prepared up to 2 days ahead. Keep refrigerated. Let dough soften slightly before rolling out.)
for filling: Preheat oven to 350°F. Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend. Mix in all walnuts.
Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp decoratively. Pour filling into prepared crust. Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes. Cool pie completely in pan on rack.
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- Tags: Bourbon, Pie, Recipe, Walnut
