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pot roasted guinea fowl with sage celery and blood orange
| General Recipes
Cooking receipe to make pot roasted guinea fowl with sage celery and blood orange under category General Recipes. You may find some video clips related to this receipe below.pot roasted guinea fowl with sage celery and blood orangejamie olivernaked chef2 x 1100g guinea fowl 8 blood oranges 1 bulb of
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GARLIC-ROASTED NEW POTATO SALAD
| Everyday Recipes
Cooking receipe to make GARLIC-ROASTED NEW POTATO SALAD under category Everyday Recipes. You may find some video clips related to this receipe below.GARLIC-ROASTED NEW POTATO SALAD(Serves 8 to 10)Five pounds small red new potatoes Six cloves fresh garlic, cleaned and finely diced One and one-half cu
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Granola Muffins
| Christmas Recipes
Cooking receipe to make Granola Muffins under category Christmas Recipes. You may find some video clips related to this receipe below.1 cup granola1/2 cup snipped dried apricots1/2 cup boiling water1 3/4 cups all-purpose flour1/2 cup sugar1/2 cup chopped walnuts1 tablespoon baking powder1/2 teaspoon
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Easter Biscuits Recipe
| Holiday
Type: Easter Biscuits Free Cooking Recipe - Holiday Um! Yummy! Ingredients / Directions # 12oz (350g) plain flour# pinch salt# 1 teaspoon. mixed spice# 6oz (150g) butter# 4oz (100g) caster sugar# 3oz (75g) currants# 1 lemonfinely grated rind# 1 egg beaten# 1 tbsp. milk # Sift flours
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Type: Chewy Chocolate Cookie Cranberry Stack Free Cooking Recipe – Dessert
Wow!
Ingredients / Directions
Chewy Chocolate Cookies
1 cup(s) all-purpose shortening
3/4 cup(s) granulated sugar
3/4 cup(s) light brown sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 eggs
3/4 cup(s) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup(s) rolled oats
1/4 cup(s) corn flakes
crushed (see tips)
2 tablespoons pecans
chopped very small
1/2 cup(s) shredded coconut
2 tablespoons cocoa powder Preheat oven to 350 degrees F.
Sift together flour
baking soda
baking powder
salt
and cocoa powder
then set aside.
In the bowl of a stand-up mixer
using the paddle attachment
cream together the shortening and the sugars.
Add the heavy cream and vanilla extract.
Add eggs
one at a time
creaming well after each addition.
Scrape down sides of bowl.
Gradually add sifted dry ingredients to mixture
blending well.
Remove bowl from mixer and fold remaining ingredients into dough.
Place marble-size portions of dough on a cookie sheet lined with parchment paper or with a silpat (see tips).
Be careful not to place portions too close together
as these cookies will spread out into a flat circle (see tips).
Bake in a preheated oven for 8-10 minutes
until they appear flat and crisp.
Allow to cool slightly on cookie sheet
then carefully transfer cookies to a cooling rack.
Yield: approximately 60 (3-inch) round cookies.
Tips:
1. To crush corn flakes
simply place them in a Ziploc bag and
using a rolling pin
finely crush them. Measure them after they have been crushed.
2. Silpats are cookie sheet liners that can be reused over and over again. they can be found at specialty kitchen supply shops or at restaurant supply stores.
3. Also available at specialty shops or restaurant supply stores are portion scoops (which look like ice-cream scoops). these are great for scooping cookie dough. For these cookies
use a #100-size portion scoop.
4. If using a cookie sheet measuring
12 x 17-inches
space portions of dough 3 across by 4 down.
5. Do not make these cookies if there is high humidity in the air.
Cranberry Caramel Sauce
1/2 cup(s) water
3/4 cup(s) cranberry juice concentrate
1/4 cup(s) heavy cream
2 cup(s)s granulated sugar
In a small saucepan
bring the water
cranberry juice
and cream to a boil and keep the mixture warm.
In a dry
medium-size
heavy saucepan
cook the sugar over moderate heat until it is a deep amber color.
Remove from heat immediately (see tips).
Very carefully and slowly
whisk the warm cranberry mixture into the melted sugar (see tips). Serve either slightly warm or cold.
Yield: approximately 2 cup(s)s of sauce.
Tips:
1. When sugar has completely melted
it quickly turns from a light amber color to a dark brown. the darker the caramel
the more bitter the taste. Be careful to remove from the heat at the point that it reaches a deep amber color
adding the warm cranberry mixture immediately.
2. Sugar melts to form caramel at 320 degrees F
so be extremely careful throughout this process not to splash it onto your skin. It is a good idea to have a bowl of ice nearby just in case it does get on your skin.
3. When adding the cranberry mixture to the caramel
be extremely careful. Add it slowly
while whisking. the cranberry mixture tends to bubble up immediately once it hits the hot caramel.
Cranberry Compote
1 cup(s) sun-dried cranberries
1/2 cup(s) light brown sugar
2/3 cup(s) water
2 tablespoons brandy
good tasting quality
1/4 teaspoon ground ginger
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
In a medium-size saucepan
place cranberries
sugar
and water. Bring to a boil
then reduce heat to a simmer. Continue to cook until cranberries are soft and there is very little liquid remaining.
Remove from heat.
Stir in remaining ingredients
blending well.
To serve: Bring compote up to a warm temperature before serving. Place three scoops of your favorite ice cream in the center of a plate. Stack three cookies and top with compote. Garnish with compote and caramel sauce.
