Confessions of a Recipe Junkie
A blog for fellow food lovers who are looking for new recipes and ideas.
Thursday, July 6, 2017
Cuban Flair
Thursday, June 29, 2017
Cool Summer Treats
Pomegranate Mint Sorbet
1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
Fresh mint sprigs, for garnish
1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves
In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions.
Spoon the sorbet into a freezer-safe container and freeze for several hours.
When ready to serve, scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
Mint Simple Syrup
In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
Yield: 1 cup
Recipe adapted from Giada De Laurentiis
Limoncello Sorbet
1 1/2 cups (12 oz./375 g) sugar
Finely grated zest of 2 lemons
1/2 cup (4 fl. oz./125 ml) fresh lemon juice
Pinch of salt
1/2 cup (4 fl. oz./125 ml) limoncello
In a saucepan, combine the sugar and 2 cups (16 fl. oz./500 ml) water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is completely dissolved and a syrup has formed, about 5 minutes. Let the syrup cool to room temperature.
Pour the syrup into a bowl and stir in the lemon zest and juice, salt and limoncello. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold lemon mixture into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Optional Lemon Bowls
Using a paring knife, trim off about 3/4 inch (2 cm) from the stem end of 8 lemons. You need an opening about 1 1/4 inches (3 cm) in diameter. Using a teaspoon, hollow out the flesh and membranes from each lemon, capturing the juice in the bowl. Put the removed lemon flesh in a fine-mesh sieve and press against it with the back of a spoon to extract the juice. Use the juice for making the sorbet or reserve for another use.
Trim a thin slice from the bottom end of each lemon so it will stand upright.
Line a baking sheet with parchment or waxed paper, transfer the hollowed-out lemons to the baking sheet and freeze until cold, at least 20 minutes. Fill each chilled lemon bowl with about 1/2 cup (4 fl. oz./125 ml) of the sorbet, mounding it on top and pressing firmly with a teaspoon. The filled bowls will keep in the freezer for up to 1 day. Makes about 1 quart (1 l).
Recipe from Williams-Sonoma
Wednesday, October 28, 2015
Bacon Apple Cheddar Quiche With No Roll Pie Crust
Bacon Apple Cheddar Quiche
Wednesday, December 31, 2014
Penne With Butternut Squash, Parsley And Capers
I adapted this recipe after seeing a similar one on an episode of Lidia's Italy. I replaced the sweet potatoes with butternut squash and added some white wine. It came I out great and will definitely go into our winter dinner rotation.
Ingredients
2 tablespoons extra--virgin olive oil
4 ounces thick--sliced bacon or pancetta, diced
4 garlic cloves, peeled and crushed
4 fresh sage leaves
1 pound butternut squash, peeled, cut into -½--inch cubes
2 leeks, white and -light--green parts only, sliced, (about 2 cups)
¼ cup rinsed small capers (optional)
½ teaspoon kosher salt, plus more for the pot
¼ to ½ teaspoon crushed red-pepper flakes
1 cup dry white wine
1 pound penne pasta
3 tablespoons chopped fresh Italian parsley
1 cup grated Grana Padano or Parmigiano-Reggiano
Directions
Bring a large pot of salted water to a boil for pasta. In a large skillet, over -medium--high heat, heat the olive oil and add the bacon or pancetta, the garlic, and the sage. Cook until fat has rendered, about 3 to 4 minutes. Add the squash and leeks, and cook, stirring continuously, until both begin to soften, about 4 minutes. Add the capers, if using. Season with the salt and crushed red pepper. Ladle in 1 cup of pasta water, and simmer rapidly until the squash and leeks are very tender but the squash retains its shape, about 7 to 8 minutes, adding more pasta water if necessary to keep it saucy.
Meanwhile, cook the pennee until al dente. When the penne are done, remove with a spider directly to the sauce. Add the parsley, and toss to coat the pasta with the sauce. Increase the heat and boil a minute if the sauce is too thin, or add a little more pasta water if it is too thick. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve.
Adapted from Lidia's Italy
Saturday, September 6, 2014
Erin's Chipotle Barbecue Sauce
Chipotle Barbecue Sauce
2 C ketchup
1 C water (you can also use 1/2 C water and 1/2 C bourbon)
1/2 C apple cider vinegar
1/4 C molasses
1/4 C honey
3/4 C sugar
1/2 tbs black pepper
1/2 tbs. onion powder
1/2 tbs. mustard
Juice of 1/2 a lemon
1-2 tbs pureed chipotle in adobo (more or less depending on your taste and spice tolerance)
1 tbs Worcestershire sauce
Combine all ingredients in a large saucepan and mix well (I whisk). Bring to a boil, reduce heat to a simmer. Cook, uncovered, for 1 1/2 hours, stirring occasionally.
Yields about 3 1/2 cups
Monday, August 18, 2014
Dessert In A Glass
Every summer, right after school gets out, my family takes a weeklong trip the Gulf Coast of Florida. We have 2 restaurants that we always go to at least once while we are there. It was at one of these restaurant that I found one of my favorite cocktails...a key lime pie martini. After drinking them for a couple of years, I decided to try my hand at duplicating it at home. We have a lime tree so I had plenty to practice with. I made note of the ingredients from the restaurant's menu but I still had to figure out the proportions. After a couple of tries, I mastered it and now I can have my favorite cocktail whenever I want. Here is what I came up with:
Key Lime Pie Martini
2 oz. Vanilla Vodka
1 oz. Licor 43 (Spanish Vanilla liquer)
3/4 oz. Midori
1/2 oz. Lime juice
Splash of half and half or cream
Graham cracker crumbs
Rim a frozen martini glass with the graham cracker crumbs. Combine the rest of the ingredients in a shaker with ice. Shake for 30 seconds and then strain into the glass. Voila...key lime pie in a glass!
Thursday, February 14, 2013
Slow Cooker Ham and White Beans
1 lb package dried northern beans
Ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp. onion powder
6 cups water
Salt & pepper to taste
Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water.
Cover and cook on low about 8 hours, until beans are tender.
Remove ham bone, shanks or hocks and pull off the meat.
Add meat to the crock pot and mix.
Serve with cornbread.