1/2 c. orange marmalade
juice of 1/2 lime (about 1 T)
1 garlic clove, minced
1 tsp. chopped fresh parsley
1 tsp. kosher salt
1/2 tsp. cayenne pepper (I used only about 1/8 tsp.)
1/2 tsp. onion powder
1/4 tsp. freshly ground black pepper
Blend together. Chill. Best if made 24 hours previous but not necessary. Makes 3/4 cup. Love this with shrimp but is good with chicken and any seafood.
Monday, May 18, 2009
Cilantro-Lime Marinade
Juice of 2 limes (about 1/4 c)
1/2 c olive oil
1 garlic clove, finely chopped
2 Tbsp. chopped fresh cilantro
2 tsp. sugar
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste
Whisk everything together (I made mine in my blender).
1 pound chicken cubed or shrimp
Add the meat and toss to coat. Marinate, covered, in the refrigerator for 30 minutes or longer. For Larger pieces of meat, marinate for 4 hours. I marinated the shrimp for over 6 hours.
1/2 c olive oil
1 garlic clove, finely chopped
2 Tbsp. chopped fresh cilantro
2 tsp. sugar
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste
Whisk everything together (I made mine in my blender).
1 pound chicken cubed or shrimp
Add the meat and toss to coat. Marinate, covered, in the refrigerator for 30 minutes or longer. For Larger pieces of meat, marinate for 4 hours. I marinated the shrimp for over 6 hours.
Strawberries and Cream Fondue
1/2 c. quartered fresh strawberries- blend/process until smooth. Pour into a small bowl
Confectioners' sugar to taste- Add and mix well
4 1/2 oz. (3/4 c) finely chopped white chocolate
1/2 c heavy cream
1/4 c raspberry liqueur
Combine the chocolate and cream in a fondue pot set over low heat. Heat until the chocolate is melted, stirring constantly. Add the liqueur and stir gently to combine. Swirl the strawberry puree gently on the surface of the fondue. Keep fondue warm over low heat.
PS I have not made this but my sister's son does not like brown chocolate so she requested this recipe. Tell us how it is Mechelle.
Confectioners' sugar to taste- Add and mix well
4 1/2 oz. (3/4 c) finely chopped white chocolate
1/2 c heavy cream
1/4 c raspberry liqueur
Combine the chocolate and cream in a fondue pot set over low heat. Heat until the chocolate is melted, stirring constantly. Add the liqueur and stir gently to combine. Swirl the strawberry puree gently on the surface of the fondue. Keep fondue warm over low heat.
PS I have not made this but my sister's son does not like brown chocolate so she requested this recipe. Tell us how it is Mechelle.
Favorite Italian Cheese Fondue
8 oz. Fontina grated
2 oz. Mozzarella- grated
2 oz. Parmesan grated (real not canned)
2 tsp. cornstarch
Mix cheeses and cornstarch together. This will store for a good amount of time. Set this aside
1 clove cut and rub in pot
3/4 c wine (I used white grape juice)
2 tsp lemon juice
Bring juices and garlic to simmer on medium heat. Stir and decrease the heat (not too much). Add cheese handfuls at a time until the right consistency for dipping. Serve immediately.
2 oz. Mozzarella- grated
2 oz. Parmesan grated (real not canned)
2 tsp. cornstarch
Mix cheeses and cornstarch together. This will store for a good amount of time. Set this aside
1 clove cut and rub in pot
3/4 c wine (I used white grape juice)
2 tsp lemon juice
Bring juices and garlic to simmer on medium heat. Stir and decrease the heat (not too much). Add cheese handfuls at a time until the right consistency for dipping. Serve immediately.
Saturday, May 16, 2009
Major Grey Style Mango Chutney
4 cups prepared mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup gingerroot grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 tbsp. mustard seed
1 tsp dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro
Peel, pit and coarsely chop mangos. Measure 4 cups. Fill boiling water canner with water. Place 6 clean half pint mason jars in canner over high heat. Combine mangos, sugar, vinegar, onions, raisins, lime, gingerroot, orange, molasses, lemon, garlic, mustard seed, red pepper flakes, cinnamon, cloves and all spice in a large stainless steel or enamel saucepan, Bring to a boil, stirring constantly. Boil gently, stirring occasionally, 30 minutes. Place snap lids in boiling water; boil 5 minutes to soften sealing compound. Add cilantro during the last 10 minutes of fruit-vegetable mixtures cooking time! Ladle chutney into a hot jar to within 1/2" of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2". Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney! Cover Canner; return to boil, process 10 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours, Check jar seals. Sealed lids curve downwards. Store in a dark cool place!
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup gingerroot grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 tbsp. mustard seed
1 tsp dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro
Peel, pit and coarsely chop mangos. Measure 4 cups. Fill boiling water canner with water. Place 6 clean half pint mason jars in canner over high heat. Combine mangos, sugar, vinegar, onions, raisins, lime, gingerroot, orange, molasses, lemon, garlic, mustard seed, red pepper flakes, cinnamon, cloves and all spice in a large stainless steel or enamel saucepan, Bring to a boil, stirring constantly. Boil gently, stirring occasionally, 30 minutes. Place snap lids in boiling water; boil 5 minutes to soften sealing compound. Add cilantro during the last 10 minutes of fruit-vegetable mixtures cooking time! Ladle chutney into a hot jar to within 1/2" of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2". Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney! Cover Canner; return to boil, process 10 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours, Check jar seals. Sealed lids curve downwards. Store in a dark cool place!
Tuesday, April 21, 2009
Germain Apple Pancakes
Another recipe I wished I had with me on vacation. Now I will as long as I have access to the Internet.
Preheat oven 450 degree.
2 Granny Smith apples- chop into pieces
2 Tbsp. butter
1/2 tsp. cinnamon
1 Tbsp. lemon juice
1/4 c. brown sugar
Melt butter in skillet. Coat apples with other ingredients. Cook in butter until caramelized about 10-12 minutes.
2/3 c flour
5 Tbsp. sugar
1/2 tsp. salt
2 Tbsp. butter melted
3/4 c. milk
3 eggs
Blend in blender or food processor. Process 3 minutes. Coat muffin tins with LOTS of butter and lightly dust with flour. Pour batter over apples. Put in oven and lower temperature to 400 degrees. Bake 15 minutes. Flip out of the pan sprinkle with powder sugar. Serve immediately.
Top with Syrup, whipped cream, favorite jam, or whatever sounds good.
Preheat oven 450 degree.
2 Granny Smith apples- chop into pieces
2 Tbsp. butter
1/2 tsp. cinnamon
1 Tbsp. lemon juice
1/4 c. brown sugar
Melt butter in skillet. Coat apples with other ingredients. Cook in butter until caramelized about 10-12 minutes.
2/3 c flour
5 Tbsp. sugar
1/2 tsp. salt
2 Tbsp. butter melted
3/4 c. milk
3 eggs
Blend in blender or food processor. Process 3 minutes. Coat muffin tins with LOTS of butter and lightly dust with flour. Pour batter over apples. Put in oven and lower temperature to 400 degrees. Bake 15 minutes. Flip out of the pan sprinkle with powder sugar. Serve immediately.
Top with Syrup, whipped cream, favorite jam, or whatever sounds good.
Cake Shape Frosting
I visited my sister last week for spring break. We made some race car shape cakes for the Pine Wood Derby. We did not have the right frosting recipe. I decided I NEVER EVER want that to happen again. This recipe is more for me than anyone else. As far as frosting recipes go this is not the most delicious but it is by far the easiest to frost with. It is light light light and it looks like whipped marshmallows. It is best on a yellow cake.
1 c. sugar
1/3 c. water
1/4 tsp. cream of Tartar
Dash of salt
Combine in a pan. Bring to a boil. Boil until sugar dissolves.
2 egg whites
Put in a mixer. While mixing slowly add sugar mixture to the unbeaten eggs. Beat constantly with electric mixer about 7 minutes.
Add 1 tsp. vanilla (don't tell my mom this but sometimes I omit this to keep the frosting a true white.)
1 c. sugar
1/3 c. water
1/4 tsp. cream of Tartar
Dash of salt
Combine in a pan. Bring to a boil. Boil until sugar dissolves.
2 egg whites
Put in a mixer. While mixing slowly add sugar mixture to the unbeaten eggs. Beat constantly with electric mixer about 7 minutes.
Add 1 tsp. vanilla (don't tell my mom this but sometimes I omit this to keep the frosting a true white.)
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