- drinktoglow.com
- Report Abuse
We are searching data for your request:
Stir grapes and sugar in heavy large skillet to coat. Let stand 5 minutes. Add juice concentrate and spice powder. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until syrup thickens enough to coat spoon, about 30 minutes. Pour compote into sieve set over medium bowl; drain grapes well. Transfer grapes to another medium bowl. Refrigerate grapes and syrup separately until cold, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover each; keep refrigerated.
Place mascarpone in small bowl; sift sugar over. Scrape in seeds from vanilla bean; stir to blend. Chill at least 1 hour. Cover and keep chilled.
Line 2 large rimmed baking sheets with parchment paper. Blend powdered sugar and nuts in processor until nuts are finely chopped. Sprinkle 10-inch square area on work surface with 1/3 cup nut sugar; top with pastry sheet. Sprinkle pastry with 1/3 cup nut sugar. Roll out pastry to 12-inch square. Roll up into 12-inch-long log. Cut into sixteen 3/4-inch-wide rounds. Roll out each to 4-inch-diameter round, sprinkling with more nut sugar as needed to prevent sticking. Arrange rounds on prepared sheets. Cover and chill at least 30 minutes.
Preheat oven to 375°F. Bake pistachio rounds uncovered until brown on bottom and golden on top, reversing sheets after 10 minutes, about 16 minutes total. Transfer crisps to racks and cool. Store airtight at room temperature.
Spread 2 tablespoons mascarpone cream on each of 8 crisps. Place on plates. Spoon cooked grapes atop cream. Cut 8 crisps in half. Drizzle each dessert with grape syrup, then garnish each with 2 crisp halves, grape cluster, and mint.
Cheese is so important in Italy that some banks accept wheels of aging Parmigiano Reggiano as collateral against loans. Whether made with milk from sheep, cow, goat or buffalo, Italian cheeses are versatile, lending themselves to both sweet and savoury dishes. Our collection of Italian cheese recipes proves just that.
Mozzarella and its luxurious, cream-filled cousin burrata are delicious served simply on their own, as part of a classic Caprese salad or melted on top of the perfect pizza. But can also be celebrated in more elaborate creations such as Teresa Buongiorno’s combination of crisp Kataifi pastry and and salty, aged ham. Ricotta might be even more versatile. Fresh and moist, it makes a simple but delicious filling for pasta as in these Herb and ricotta ravioli, which are finished with Parmesan – another indispensable Italian cheese. Or it can be salted, pressed and dried into the harder ricotta salata, which can be grated over many dishes and is used to bring flavour in Alessandro Gavagna’s Barbecued potato salad.
Ricotta is also indispensable in many sweet dishes, including the classic Sicilian dessert Cassata. Likewise, the richer, creamier mascarpone provides the perfect foil to strong, sweet coffee and booze-soaked biscuits in a Tiramisu.
Appetizers and Sides
Scallion Quinoa Patties with Garlic Paprika Aioli
Deli Roll Sushi With Dipping Sauce
Asian Portobello Mushrooms
Garlic Bread With Porcini-Onion Relish
Tri-Color Garlic Mashed Potatoes with Caramelized Shallots
Wild Rice Pilaf With Cherries and Almonds
Stuffed Eggplant Canapes With Veal
Baked Sweet Potato Fries With Cajun Mayo and Basil Mayo
Pastrami Potato Kugelettes
Potato Kugel and Sweet Potato Roulade
Roasted Fingerlings and Brussels Sprouts With Sage and Brown Butter
Orzo Salad With Garbanzos, Peppers, and Dill
Mexican Chicken-Filled Crepes With Shallot Sauce
Skirt Steak Spring Rolls With Corn Off The Cob
No-Grease Everything Knots
Bell Pepper Mushroom Crostini
Lemon Artichoke Cream Potato Salad
Pesto Chicken or Sweetbreads With Tomato Basil Polenta Stacks
Minced Garlic and Rosemary Garlic Pita Crisps
Butcher’s Cut With Broccoli Mashed Potatoes
Black and Green Olive Tapenade
Tomato Basil Salad With a Duo of Vinegars
Tarragon Egg Salad and Guacamole on Wonton Crisps
Pulled Meat Wontons with Honey Mustard Sauce
Coconut Couscous With Scallion Lime Syrup and Mango
Roasted Eggplant and Red pepper Dip
Roasted Asparagus and String Beans Bundles
Trio of Spiced Olive Tapas
Mini Mushroom Beef Sliders
Cream of Roasted Butternut Squash Soup With Herbs de Provence Tuiles
Roasted Chestnut Pumpkin Soup
Roasted Portobello Mushroom Soup
Roasted Corn and Sausage Soup
Creamy Broccoli Asparagus Soup
Clementine Glazed Chicken and Baby Arugula Salad With Balsamic-Soy Vinaigrette
Asian Slaw With Chow Mein Noodles and Sesame Dressing
Spring Mix With Candied Hazelnuts and Pecans and Balsamic-Strawberry Vinaigrette
Blackened Tuna With Tropical Salad and Honey-Lime Dressing
Baby Red Potato Salad With Caesar Dill Dressing
Crispy Kani Slaw With Spicy Mayo
Smoked Turkey and Chicken Salad With Creamy Avocado Dressing
Terra Stix, Mushroom, and Bell Pepper Salad
Romaine With Avocado, Cucumber, Mango, and Red Onion Dressing
Pesto Caesar Salad With Crispy Onions (in Tortilla Bowls)
Purple Cabbage Salad and Yellow Bell Pepper Slaw
Arugula Waldorf Salad With Maple Walnuts
Crispy Beef Salad With Warm Peppers and Thai Sweet-Chili Vinaigrette
Caramelized Pear Spinach Salad With Pomegranate and Pecans
Fusion Chef Salad With Triple Crunch (in Tortilla Wraps)
Avocado, Tomato, and Hearts of Palm Salad
Roasted Portobello Chicken Salad
Tropical Kani Salad With Sriracha Lime Dressing
Apricot Balsamic Cornish Hens
Savory Chicken With Papaya Salsa
Sun-Dried Tomato and Basil Capons
Pomegranate Honey Glazed Duck Breast With Sesame Roasted Sweet Potatoes
Grilled Chicken Satay With Peanut Butter Barbecue Sauce
Crispy Sesame Chicken Cutlets With Avocado Hummus
Tuscan Chicken With Spaghetti
Cashew Chicken Stir-Fry With Sweet Chili Glaze
Pickled Dark Turkey Roast With Brown Sugar Horseradish Sauce
Cranberry Blueberry Orange Chicken
Caramelized Baked Sticky Sesame Chicken
Savory Club Steak With Caramelized Onions
Orange-Scented Rack of Veal
Rack of Flanken With Cola Marinade and Coffee Barbecue Sauce
Creole Veal Burgers With Remoulade Sauce
Lemon-Thyme Delmonico Roast
Marinated Cherry-Soy London Broil
New York Strip Steak With Cabernet Merlot Reduction Sauce and Crispy Shallots
Grilled Steak With Herb and Garlic Tapenade
Rack of Lamb With Orange Mustard Rosemary Sauce
Twenty-Garlic-Clove Standing Rib Roast
Tamari French Roast or Brisket
Sixty-Second Cajun Salmon With Dill
Sake-Glazed Salmon With Shitake and Portobello Mushrooms
Chilean Sea Bass With Chive Chimichurri
Coconut Tilapia With Apricot Teriyaki Sauce
Lime Sea Bass With Sweet Chili Apricot Relish
Striped Sesame Teriyaki Salmon
Tune Steaks With Dijon Garlic Sauce
Panko-Crusted Tomato Basil Chilean Sea bass
Sweet Gefilte Fish With Caramelized Tomatoes, Mushrooms, and Onions
Pistachio-Crusted Salmon With Eggplant Puree
Aburi Sesame Tuna With Wasabi Garlic Cream
Poached Sweet and Tangy Salmon
Two-Toned Gefilte Fish Gift Squares
Haloumi Salad With Warm Mushrooms and Teriyaki Dressing
Strawberry Spinach Salad With Yogurt Poppy Seed Dressing
Better-Than-Snickers Dessert Bars
Fettuccine With Pistachio Pesto Alfredo Cream
Sole in Lime Caper Chili Sauce
Stuffed French Bread With Spinach, Herbs and Cheese
Sour Cream Apple Pie WIth Walnut Streusel
Panko Mozzarella Sticks With Red Wine Vinegar Marinara Sauce
Key Lime Pie With Pecan Crust
Strawberries and Cream Smoothies
Creamy Roasted Tomato Vodka Soup
Linguine With White Wine Cream Sauce and Mushrooms
Chocolate Chunk Pudding Cookies
Heirloom Caprese Salad on Rosemary Skewers
Halibut in Balsamic Honey Butter Sauce
Green Tea Lychee Berry Tart
Slow-Cooked French Onion Soup
Easy Cheesecake With Berry Cups
Mascarpone Cheese Danishes
Mini Chocolate Chip Cheesecakes
Warm Cinnamon Buns With Flambeed Rum Bananas
Chocolate French Macarons With Caramel Cream
Sorbet and Ice Cream Sandwich Trifle
Pretzel-Crusted Lemon Lime Pie
Pomegranate Strawberry Mocktail With Sorbet
Orange Mousse in Phyllo Baskets With Citrus Punchsietta
Bavarian Strawberries ‘n’ Cream Napoleon
Dark Chocolate Cupcakes With Espresso Frosting
Nectarine and Plum Crostata
Moscato d’Asti Apricot Compote
Blueberry Lemon Biscuit Pie
Pareve Cheese Mousse With White Viennese Crunch
Ginger Carrot Cake With Lime Cream Cheese Frosting (Pareve)
Balsamic Grilled Peaches With Basil-Pistachio Ice Cream on Cinnamon Skewers
Five-Minute Apple Crumb Cake
Hazelnut Chocolate Mousse With Chocolate-Dipped Potato Chips
Warm Chocolate Souffle With a Hint of Chili
Sea Salt Caramel Bundt Cake
Chocolate Chip Blueberry Amaretto Cake
Apple Rose Custard Turnovers
Basil Granita and Grape-Lime Granita
Chocolate Bundlettes With Mocha Fondue
Healthy Moist Carrot-Orange Muffins
Fruit Soup Salad With Toasted Pine Nuts and Craisins
Peanut Butter Mousse Vol-au-Vents
Spiced Mocha Mousse With Viennese Crunch
Profiteroles With Chocolate Rum Sauce
Warm Deep-Dish Giant Chocolate Chip Cookie Torte
Tangerine Glazed Apple Apricot Strudel
Bourbon Toasted Pecan Pie
Chocolate Shortcakes With Vanilla Cream and Berries
Fruit Salad With Balsamic Strawberry Coulis, Crunchy Nuts, and Pomegranate Seeds
If you've got a sweet tooth, you've come to the right place. From chocolate desserts, strawberry desserts, or a dessert that does both, we've got a variety of dessert recipes to choose from! Sweeten your next get-together with our Dark Chocoloate Ganache Cheesecake, Peanut Butter Fudge Bites or an Apple Crisp recipe. Find your next go-to dessert that your guests won't want to turn down with My Food and Family!
4b.452/kraftrecipes/1533210375201-1533210372298-coconut-almond-chocolate-brownie-tart-208262-580x250.jpg?yocs=23_2f_" />
4b.452/adaptivemedia/rendition/mff-hero-potluck-desserts-1349x475.jpg?id=89097dfd370d5dc45f319ddb3b0e96e02a8e00b8&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />
4b.452/adaptivemedia/rendition/mff-microwave-desserts-1349x475.jpg?id=38a1bd17e1277d31728dec1de78ebcd83c4ad24c&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />
4b.452/kraftrecipes/1533204049774-1533204047063-apple-caramel-sundae-tart-90601-580x250.jpg?yocs=23_2f_" />
4b.452/kraftrecipes/1533201528817-1533201526234-tiramisu-cheesecake-90595-580x250.jpg?yocs=23_2f_" />
4b.452/kraftrecipes/1533207683114-1533207680028-brownie-pumpkin-trifle-210356-580x250.jpg?yocs=23_2f_" />
4b.452/adaptivemedia/rendition/mff-hero-no-bake-desserts-1349x475.jpg?id=fe0d2d708b67439cc541ca460296d4767893e766&ht=150&wd&version=2&clid=pim&yocs=23_2f_" />
4b.452/kraftrecipes/1533203172465-1533203170094-slow-cooker-apple-crisp-warm-vanilla-sauce-74044-580x250.jpg?yocs=23_2f_" />
4b.452/kraftrecipes/1533214146936-1533214144400-red-velvet-cake-52106-580x250.jpg?yocs=23_2f_" />
4b.452/kraftrecipes/1533212160007-1533212157146-blueberry-peach-crostata-basil-crust-210382-580x250.jpg?yocs=23_2f_" />
4b.452/adaptivemedia/rendition/mff-hero-frozen-desserts-1349x514.jpg?id=58a63d61be671a527351a784e8826b5a96ae1357&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />
4b.452/kraftrecipes/1533211604341-1533211601689-perfecta-tarta-de-manzana-65555-580x250.jpg?yocs=23_2f_" />
4b.452/adaptivemedia/rendition/mff-hero-mini-desserts-1349x475.jpg?id=5668b4268114730ca93a5dccab5538cb22ff6fd2&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />
4b.452/kraftrecipes/1533206391314-1533206388730-warm-chocolate-pudding-cake-112458-580x250.jpg?yocs=23_2f_" />
4b.452/kraftrecipes/1533205573240-1533205570997-peanut-butter-caramel-almond-bars-56936-580x250.jpg?yocs=23_2f_" />
4b.452/adaptivemedia/rendition/mff-hero-peanut-butter-desserts-1349x475.jpg?id=43efc378b055070c0ad168f179866deff6b858c4&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />
4b.452/adaptivemedia/rendition/mff-hero-cake-pops-1349x514.jpg?id=11d8adda511975bcc49d5b96f8f446c9dc537671&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />
4b.452/adaptivemedia/rendition/mff-hero-truffle-recipes-1349x514.jpg?id=317cf42b004e58a8e30fa3dfc535d4a721bd0858&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />
4b.452/kraftrecipes/1533210916859-1533210914313-chocolate-lovers-fondue-95311-580x250.jpg?yocs=23_2f_" />
4b.452/kraftrecipes/1533211932698-1533211930081-bakers-one-bowl-chocolate-frosting-52063-580x250.jpg?yocs=23_2f_" />
4b.452/kraftrecipes/1533200989037-1533200986751-easy-caramel-sticky-buns-56928-580x250.jpg?yocs=23_2f_" />
4b.452/kraftrecipes/1533201664188-1533201661748-philadelphia-fruit-dip-52828-580x250.jpg?yocs=23_2f_" />
4b.452/kraftrecipes/1533201394235-1533201391762-frozen-choco-minty-pizza-56687-580x250.jpg?yocs=23_2f_" />
Our quick and easy Healthy Living recipes are the solution for anyone who’s ever found it tough to eat well on a tight schedule. These easy foil-pack dinners, seafood dishes, pronto pastas, speedy stir-fry recipes and more will help you stick to your Healthy Living goals. Round out your meals with great accompaniments like salsa, quinoa and in-season fruits and veggies. You’ll find eating well is as good as it is quick and easy! And (as always) be sure to leave room for a Healthy Living dessert.
Our quick and easy Healthy Living recipes are the solution for anyone who’s ever found it tough to eat well on a tight schedule. These easy foil-pack dinners, seafood dishes, pronto pastas, speedy stir-fry recipes and more will help you stick to your Healthy Living goals. Round out your meals with great accompaniments like salsa, quinoa and in-season fruits and veggies. You’ll find eating well is as good as it is quick and easy! And (as always) be sure to leave room for a Healthy Living dessert.
With a light and creamy pistachio base, crunchy chopped pistachios, and a luxurious swirl of white chocolate pistachio cream, this homemade pistachio gelato is for serious pistachio lovers only. This isn&rsquot your boring old pistachio ice cream. With triple the pistachio flavor and a delightful contrast of textures from crunchy to creamy, it takes pistachio [&hellip]
With a light and creamy pistachio base, crunchy chopped pistachios, and a luxurious swirl of white chocolate pistachio cream, this homemade pistachio gelato is for serious pistachio lovers only.
This isn’t your boring old pistachio ice cream. With triple the pistachio flavor and a delightful contrast of textures from crunchy to creamy, it takes pistachio to a whole new level.
Taylor knows what he likes. When he finds it, he sticks with it (lucky for me, lol).
But this is also true for gelato. All throughout our travels, all the amazing gelato and ice cream shops we’ve discovered that wow me with their creative flavors, 9 out of 10 times he’ll end up with the pistachio.
Needless to say, he’s been a happy boy these last few weeks as I was testing this recipe.
I originally decided to make a pistachio gelato to use up the leftover jars of various pistachio creams/butters I had from testing these delicious morsels.
…and ultimately ended up buying way more pistachio stuff because I just can’t leave well enough alone.
Not only did I want to make a luscious, creamy pistachio gelato, but I also wanted to add a swirl of pistachio cream AND crunchy candied pistachios. The ultimate pistachio gelato, if you will.
But that basically meant I was testing 3 recipes in one.
I really make things hard on myself, don’t I?
(Of course, if Taylor was in charge he would make plain ass pistachio. But we all know that’s not how I roll.)
I have spent the past week engulfed in melancholy.
Backstory: I was in New York last weekend, visiting friends from college -- you know, the important ones: those who make much of college worthwhile. It was glorious and exhausting and I relished every instant with a profound joy. The trip was touched with a bit of sadness, though I learned that most of them are. (how to put this delicately?) . not in the best of places right now. Being the nosy nice guy that I am, I want to step in and help, changing the world so that they can have an easier time of it. That's simply not possible, of course, and it infuriates me. As a result, I have spent all my time since then brooding, frustrated and morose.
My mood deteriorated even further when I saw the state of the kitchen upon my return. Not only did it have the usual filthy characteristics that I hate (recycling: overflowed sink: full of dishes all surfaces: encrusted with grime), but furthermore, the dishwasher was broken! I realise that as students, we are incredibly spoiled to have this machine. But it is of little use when it refuses to use water. Disgusted, I withdrew to (read: hid in) my room for a few days.
Passive aggressive? Maybe. But you know things are bad in this apartment when I refuse to cook, especially since I'm the one who suffers most from that decision. I get antsy and irritable (if I'm not already) when I can't create anything.
Fortunately, the weekend has witnessed an upturn of sorts. Melancholy has given way to grim determination, somehow fueled by the memory of joy. I've managed to spend a few hours cleaning and running errands, and the dishwasher has reconciled itself with water. Life is getting tolerable again. I haven't made a difference in New York yet that's next on my To-Do list. Me vs. the Universe. Yeah. Let's do this.
In the meantime, to keep myself distracted and celebrate the returned-to-functional kitchen, I continue to make interesting things. This here is a fascinating pasta dish that I once made a while ago, but didn't blog about it for some reason. If the mix of red wine, grapes, and Italian sausage doesn't grab your interest already, then think about the taste when the grapes macerate in the wine for 8 hours, along with sugar and vinegar. Hard to imagine, isn't it? Take it from me: the result is a delightful mix of sweetness from the fruit, bitterness from the vinegar, and spice from the sausage. And don't be intimidated by the wait after the overnight maceration, the rest of dish assembles very quickly.
Day 2:
Put a large pot of salted water on to boil for the pasta.
Remove the grape mixture from the fridge, place it in a medium saucepot, and bring it up to a boil over high heat. Cook the mixture at a boil until the liquid has reduced by half, about 10min.
When the pasta water comes to a boil, add the strozzapreti and cook until the pasta is just al dente.
Heat the olive oil in a large pot over medium heat. Add the meat and begin to brown it for about 3-4min, stirring and breaking up the meat as you go.
Add the onion and continue cooking, stirring well, until the sausage and onion have cooked through, about 5-7min.
Add the sage and stir to combine.
Add the grape mixture and stir well.
When the pasta is cooked, drain it (but do not rinse it). Add the pasta to the pot with the grape-and-sausage mixture and cook together so the flavours combine and the pasta cooks a bit more, about 1,1/2min.
Remove the saucepot from the heat and add the butter, cheese, black pepper, and parsley. Sprinkle with more cheese and serve immediately.
Grilled Australian Lamb Burger With Brie Cheese, C .
Savory Baked Cheese Timbale With Rhubarb Pear Comp .
Savory Baked Cheese Timbale with Rhubarb-Pear Compote
Baking flan slowly in a water bath gives it a silky, confection-like textur .
Wisconsin Queso Blanco Fruit Compote
Danny Boome's deeply flavourful cauliflower cheese soup with hot cheese cro .
This is a filling meal that is great for your health. You get your serving .
Wine Pairing: Port, Tokjai, or Sauterne<br /><br />Photo court .
These dainty little bites are surprisingly simple to prepare. The phyllo pa .
Super Easy Make Ahead Appetizer: Fig Compote And C .
Food Network invites you to try this Blue Cheese and Brie Quesadillas with .
Cooking Channel serves up this Blue Cheese and Brie Quesadillas with a Pear .
These canapes are a festive addition to holiday gatherings that call for gr .
Blueberry Compote Bread Pudding With Soft Curd Che .
You will find many good-quality commercial compotes or chutneys at the mar .
Being an avid reader of this blog you might have noticed that the "jerusalem artichoke soup" has disappeared from the "coming soon" menu. Reason being that I have been searching high and low for them, without any success. So to recompensate you for this loss, I have decided to cook up some celeriac I bought on the weekend.
I find celeriac to be the most underrated vegetable around - most people in Austria only ever use it for producing stock, together with carrots, onions and parsnips. Here in the UK the situation seems to be even worse, since Sainsbury's see a need to stick little tags on them which read "mash me!", I have never seen them do this with potatoes (or any other kind of veg, for that matter), which indicates that it is not very commonly used.
Celeriac is much more versatile than that, though, and I should be posting a few recipes using it, like celeriac-vacherin purée, Gordon Ramsay's celeric lasagne (yum!), etc as my contribution to saving this rather unattractive, but very tasty root vegetable from extinction.
I will make the start with a thick and warming cream of celeriac topped with garlic croutons. I serve this sprinkled with a little pumpkin seed oil (see image) or truffle oil, if being lavish.
Cream of celeriac with garlicky croutons
(serves 4 as a lunch or 8 as a starter)
700 g celeriac (peeled and cut into 2 cm cubes)
1 medium onion (thinly sliced)
25 g bacon (optional) (thinly diced)
1 tbsp olive oil
80 ml Noilly Prat
1 l vegetable stock (plus more to taste)
For the croutons:
2 large slices dark rye bread (cut into 2 cm cubes)
3 tbsp olive oil
2 cloves garlic (crushed)
1 tsp herbes de provence (dry herb mix, or use any fresh herbs if on hand)
sea salt
pumpkin seed or truffle oil (optional)
Fry the onion (and the bacon, if using) in 1 tbsp olive oil, for 10 minutes, making sure they do not brown. Add the Noilly Prat and continue to cook until it has almost evaporated. Add the stock to the pan and cook until the celeriac has completely softened.
In the meantime heat 3 tbsp olive oil in a skillet and add the bread and the garlic. Sauté until the bread is brown, making sure the garlic does not burn. Season with sea salt and herbes de provence.
Purée the soup with a hand-held blender and add stock to achieve the desired consistency (the above quantity is what I use myself, but you might prefer your soup to be thinner).
Serve the soup in bowls, with a heap of croutons and pumpkin seed or truffle oil to your liking.
I apologise, but, in my opinion, you are mistaken. I can defend the position. Write to me in PM.
You commit an error. I suggest it to discuss. Write to me in PM, we will talk.
Sorry for interfering ... I understand this issue. I invite you to a discussion.