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Saturday, April 23

Smoked fish pie

Sauce
Onion, small, peeled
1
Garlic clove
2
Bay leaf, small
1
Heavy cream
1 cup
Butter
2 tablespoons
Flour, all-purpose
1 tablespoon
Pie
Butter
2 tablespoons
Onions, finely chopped
2
Mustard, powdered
1 teaspoon
Haddock, Finnan Haddie, or salmon, smoked, unsliced, cut into 1-inch cubes
1 ½ pounds
Peas, fresh, shelled
1 cup
Salt

Pepper, white

Top
Potatoes, boiled until soft
2
Butter
2 tablespoons
Heavy cream
½ cup
Salt

Pepper, freshly ground
Sauce
  1. Preheat oven to 400°F.
  2. Stuff garlic into onion, and add to saucepan with cream.
  3. Bring to a boil over medium heat, remove from heat, and then set aside to infuse for 15 to 20 minutes.
  4. Strain the infused cream into a small bowl, and wipe out the pan.
  5. Melt butter in the pan over low heat, and whisk in the flour; stir for about 1 minute to make a roux.
  6. Slowly pour the strained cream into the roux, and cook, stirring, for another minute or so.
Pie
  1. Melt butter in a large saucepan over low heat, add the onions and cook, stirring frequently, for 12 to 15 minutes or until soft, but not browned.
  2. Remove pan from heat, and stir in sauce, mustard, fish, and peas, mixing together well.
  3. Season to taste with salt and pepper.
  4. Transfer mixture to a casserole dish, and then spread the mashed potatoes on top.
  5. Season the top of the potatoes lightly with salt and pepper.
  6. Bake for 40 to 45 minutes, or until the top has turned golden brown.
Recipe from The Country Cooking of Ireland.

Wednesday, April 20

Zucchini bread

Flour, all-purpose
1 ½ cups
Cinnamon, ground
1 teaspoon
Baking soda
½ teaspoon
Salt
¼ teaspoon
Baking powder
¼ teaspoon
Nutmeg, freshly ground
¼ teaspoon
Sugar
1 cup
Zucchini, unpeeled, finely shredded
1 cup
Cooking oil
¼ cup
Egg
1
Lemon zest
¼ teaspoon
Walnuts, chopped (optional)
½ cup
  1. Preheat oven to 350°F; grease an 8x4x2-inch loaf pan.
  2. In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
  3. In another bowl, combine sugar, zucchini, oil, egg, and zest; mix well.
  4. Add flour mixture; stir just until combined.
  5. Add walnuts, if desired.

Monday, April 11

Almond angel cake with sliced strawberries

Egg whites, room temperature
1 ½ cups
Sugar, powdered
1 ½ cups
Flour, all-purpose baking
1 cup
Cream of tartar
1 ½ teaspoons
Vanilla extract
3/4 teaspoon
Almond extract
3/4 teaspoon
Sugar
1 cup
  1. Preheat oven to 350°F; position rack on lowest level in oven.
  2. Sift powdered sugar and flour together three times.
  3. In a large bowl, beat whites, cream of tartar, and extracts with a mixer until soft peaks form (tips curl).
  4. Gradually add sugar to egg mixture, beating until stiff peaks form (tips stand straight).
  5. Sift one-fourth of the flour mixture over the egg mixture; fold in gently.
  6. Repeat, folding in remaining flour mixture by fourths.
  7. Pour into an ungreased 10-inch tube pan.
  8. Bake for 40 to 45 minutes, or until the top springs back when lightly touched.
  9. Immediately invert cake, leaving it in the pan; cool thoroughly.
  10. Loosen sides of cake from pan, and remove.
  11. Serve with sliced strawberries, or other topping, if desired.

Sunday, April 3

German chocolate cheesecake

Coconut-pecan graham crust
Graham cracker crumbs
1 cup
Sugar
2 tablespoons
Butter, melted
1/3 cup
Coconut flakes
¼ cup
Pecans, chopped
¼ cup
Cheesecake
Chocolate, semi-sweet
4 ounces
Cream cheese, softened
24 ounces
Sugar
¾ cup
Sour cream
½ cup
Vanilla extract
2 teaspoons
Flour, all-purpose
2 tablespoons
Eggs
3
Coconut-pecan topping
Butter
½ cup
Sugar, light brown, packed
¼ cup
Cream, light
2 tablespoons
Corn syrup, light
2 tablespoons
Coconut flakes
1 cup
Pecans, chopped
½ cup
Vanilla extract
1 teaspoon
Crust
  1. Preheat oven to 350°F.
  2. Combine cracker crumbs and sugar; stir in butter, coconut, and pecans.
  3. Press mixture onto bottom and ½ inch up side of a 9-inch springform pan.
  4. Bake 8 to 10 minutes, or until lightly browned
  5. Cool completely.
Cheesecake
  1. Increase oven temperature to 450°F.
  2. In a small, microwave-safe bowl, microwave chocolate at medium for 1 to 1 ½ minutes; if necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
  3. Using an electric mixer, beat cream cheese, sugar, sour cream, and vanilla on medium speed until smooth.
  4. Add flour; blend well.
  5. Add eggs and chocolate; beat until blended.
  6. Pour into prepared crust.
  7. Bake 10 minutes.
  8. Without opening the oven door, reduce the oven temperature to 250°F, and continue baking another 35 minutes.
  9. Remove from oven, and cool on a wire rack.
  10. With a knife, immediately loosen cake from the side of the pan.
  11. Cool completely; remove the side of the pan.
Topping
  1. In a small saucepan, melt butter, and then add sugar, cream, and corn syrup.
  2. Cook over medium heat, stirring constantly, until smooth and bubbly.
  3. Remove from heat.
  4. Stir in coconut, pecans, and vanilla.
  5. Cool slightly.
  6. Spread over cheesecake; refrigerate several hours.
Recipe from Hershey's Recipe Collection.