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This Blueberry Almond Sour Cream Cake recipe uses three ingredients beloved by Eastern Europeans. Wild blueberries and almonds grow in abundance in Eastern Europe and sour cream was a popular way of preserving whole cream, before it became the taste treat it is today. Their combination results in a moist cake that is equally at home for breakfast or brunch as it is for tea or a fancy dinner finale. Dust with confectioners' sugar and serve with blueberry sauce and sweetened whipped cream, if desired. View this larger image. Makes 10 to 12 slices of Blueberry Almond Cake
Spooning the soy sauce mixture over the top of each piece of pork lets it soak into the meat like a quick marinade. Round out the meal with mashed potatoes and steamed baby carrots.
Crispy bits of pan-fried tofu and scrambled egg are the proteins in this meat-free version of the popular Thai dish. Give yourself about 25 minutes to pull it all together. If you're serving strict vegetarians, substitute vegetarian soy sauce for the Thai fish sauce.
Of the many cookies her grandmother made at Christmastime, these frosted molasses cookies were Cheryl Zakhar's favorite.
These are similar to summer rolls, but we used lettuce leaves in place of rice paper wrappers.
Prep: 5 minutes. Offer this colorful salad during the fall and winter when pears are in season and fresh walnuts are abundant.
For this recipe, you'll need the rind of a five-pound melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor. Serve the relish with ham or fish, or stir a little into steamed carrots.
Because no evaporation takes place, the crockpot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.
I adapted this recipe for braised greens and sausage soup from one by chef John Folse of Chef John Folse & Co. in Gonzales, La. I had the pleasure of meeting him at the Rural Life Museum in Baton Rouge, La. While Folse uses mustard and collard greens and chaurice sausage (a spicy fresh pork sausage), I use Swiss chard, kale and smoked kielbasa. Folse says this soup is typical of the German immigrants who settled on the river in St. James Parish. They called it green gumbo. Crusty bread makes it a complete meal. Here's a larger photo of braised greens soup. Makes 8-10 servings of Braised Greens and Sausage Soup
Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. This spicy version is great for dipping soft pretzels into or smearing on a grilled cheeseburger. Game plan: Allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.
Beef up the standard array of fresh lettuce, tomatoes, and onions with tortillas filled with flank steak and tangy blue cheese. To make slicing easier, let stand a minute or so after cooking, then cut the quesadillas with kitchen shears.
This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
A chilled watermelon quencher that’s sweet, salty, and 100 percent summer. This recipe was featured as part of our Father’s Day Breakfast menu.
Sprinkle cookies with coarse salt after glazing to enhance the maple flavor.
Prep: 1 minute; Cook: 8 minutes.
Adults will like these ice cream sundaes with cherries and kirschwasser, a cherry schnapps, but serve it without the liqueur for those who don't care for it. Make these sundaes small and you can serve them for dessert without going over the top. Makes 4 small or 2 large ice cream sundaes.
You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.
This old fashioned version of a cheesecake has been a staple in my family for as long as I've been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.
The simplicity of this dish belies its incredible taste. Bay leaves and lemon wedges infuse peppered shrimp with woodsy and citrus flavors. If your grocery doesn't carry fresh bay leaves, substitute good-quality dried bay leaves (such as Spice Island) soaked overnight in water. Leave the tails on the shrimp for a prettier presentation.
Corn cakes, often referred to as hoe cakes or johnnycakes, are basically cornmeal pancakes; they can be savory or sweet. Bobby Flay tops his sweet version with big scoops of homemade Georgia-peach ice cream.
last week, I gasped. The very same thing had just happened to me! Never one to let a coincidence go unexplored, I set to work finding the perfect recipe.
An East Prussian (now Poland) specialty, these meatballs in white sauce are flavored with capers and lemon juice and served with potatoes and pickled beets.
Coffee breath can be a deal-breaker, but if you’re single or have someone who loves you blindly then you can indulge in this dessert, which combines toasty, buttery bites of Vanilla Bean Pound Cake with a sweet Coffee Sauce. It’s so good you’ll be willing to risk coffee-breath exile. Game plan: For a slacker solution, substitute high-quality store-bought pound cake and caramel sauce, and whisk some coffee-flavored liqueur or strong espresso into the latter. This recipe was featured as part of our Valentine’s Day Menu.
It may seem an unusual combination, but the green onions, garlic, and Parmesan cheese go beautifully with the oysters in this delicate pasta dish. It received raves in our Test Kitchens.
Be sure to use the seeds from the jalapeño peppers to infuse the preserves with some heat. Serve as a condiment with toast, as a sandwich spread with smoked turkey, as a sauce for grilled or blackened chicken or pork chops, or as an appetizer topping with cream cheese and crackers.
This simple bread actually contains no yeast, which makes it a snap to prepare. Its slightly dense texture and tangy flavor make it the perfect companion for rich foods like eggs or braised beef. This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.
Even with equal parts Campari, gin, and sweet vermouth, the bitterness of a Negroni firmly establishes the drink as a Campari-based cocktail. No one is undecided about a Negroni. This Italian big brother to the Americano and distant cousin to the martini is so bitter that its dissenters swear it should be stored in the medicine chest. Its fanatical adherents bask in its ruddy glow and tongue-tingling taste. Some contend that this classic cocktail dates back to Florence in the 1920s, when the flamboyant count—and noted tippler—Camillo Negroni asked for a splash of gin added to his Americano. Others say that the drink, mixed with vodka or gin, has been around as long as the Americano. The Campari company, itself unsure of the origin, eventually decided that the drink should be called a Negroni to avoid confusion with all the other Campari cocktails. For a longer drink, serve a Negroni with a splash of soda. The cocktail may also be shaken and poured straight up in a cocktail glass.
The addition of cream cheese gives these chocolate chip cookies a rich, dense, cake-like texture.
Notes: Red miso paste is much darker in color and heartier in flavor than the more familiar white variety. Look for it in natural-foods stores; if you can't find it, use all white miso instead. PREP AND COOK TIME: About 30 minutes.
Notes: "When we took our California Thanksgiving to the French countryside last year, our French hosts were fascinated by this traditional American side dish," says Bonvechio. "Leftovers were a prized item." The sauce can be made up to 3 days ahead; cover and chill.
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
Prep: 10 min., Freeze: 8 hr. We tested this recipe with limes and lemons. You may substitute an equal amount of lemons and lemon juice.
Any summer squashes may be used. Squash blossoms (available at farmers' markets) can be chopped and tossed in.
These vegetarian nachos flavored with chipotle chiles have all the heartiness of the beef version. You can also use the spicy bean mixture to fill tacos and burritos. Look for meatless crumbles in the produce section near the tofu and other soy products.
This is a delicious complement to holiday ham and turkey. Spread it on a grilled chicken sandwich or over the crust of a quiche before adding the filling. Straight from the jar, it makes a bold and spicy dip for egg rolls. Look for bargains on packets of dry mustard at wholesale clubs and specialty markets, or order online at www.penzeys.com.
These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.
Decorate cupcakes for Halloween by creating not-too-scary monster faces on top of the cupcakes using colored frostings and an assortment of candies.
For this multihued starter, Andreas Viestad creates purees with three colors of tomatoes, seasoning each with salt, but little else.
The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.
I?ve made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here?s the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can?t get these, buy tomatoes two or three days before you need them, but don?t keep them in the fridge as they won?t ripen. Leave them on a windowsill to get ripe. If there?s a choice then have a taste ? you?ll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes the tomatoes very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.