COINTREAU CRANBERRY RELISH
Steps:
- Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.
MEDITERRANEAN EGGS (SHAKSHUKA)
Steps:
- Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, red pepper, garlic and cumin seeds and saute for a few minutes. Add the diced tomatoes and honey and season with salt and pepper. Cook on medium heat until the ingredients come together into a light sauce, about 10 minutes.
- Break the eggs directly into the sauce, cover and poach just until the eggs whites are cooked and the yolks are still runny, 8 to 10 minutes.
- Garnish with some feta, the remaining olive oil and za'atar spice. Serve with grilled pita.
ORANGE CREAMSICLE FLOAT
This updated version of the classic Philadelphia float is flavored with mandarin oranges and a dash of vanilla for a simple, fuss-free dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one float
Number Of Ingredients 4
Steps:
- Remove the rind from the oranges. Supreme the oranges into a small bowl and squeeze the juice from the membrane over them. Stir in the vanilla.
- Transfer oranges and juice to a tall glass. Add the ice cream to the glass. Top off with the club soda. Stir once and serve immediately with a tall spoon.
CREAMSICLE FLOAT
If you love those orange sherbert/vanilla bars, you'll love this. My daddy's favorite! This is for you dad :)
Provided by Divalicious 808
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- In a tall float glass, place as much ice-cream as you want.
- Pour a can of orange soda over. Tilt glass & can to reduce the foam & bubbles.
- Enjoy!
Nutrition Facts : Calories 437.8, Fat 14.5, SaturatedFat 9, Cholesterol 58.1, Sodium 146.7, Carbohydrate 73.3, Fiber 0.9, Sugar 28, Protein 4.6
REAL MARASCHINO CHERRIES
Steps:
- Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.
WATERMELON MAI TAI
Steps:
- Place the watermelon, rum, St. Germaine liqueur, lime juice and superfine sugar in the pitcher of a blender and blend on high until well blended. Pour into a double old-fashioned glass filled with ice. Garnish with a lime wedge and enjoy.
TED ALLEN'S DECONSTRUCTED HOLIDAY TURKEY WITH SAGE GRAVY
Steps:
- For the Gravy:
- 2 to 3 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- cup all-purpose flour
- Kosher salt and freshly ground pepper
- Brine the turkey:
- Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot). Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves. Add enough cold water to cover the turkey (about 3 quarts). Press out the air, close the bags and place in a large bowl or other container to protect against any leaks. Refrigerate at least 6 hours or overnight. Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 425.
- Remove the turkey parts from the brine and pat dry with paper towels. Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate). Pour 1 cup water into each pan. Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs. Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
- Lower the oven temperature to 400. Switch the positions of the pans and rotate from front to back. Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes. Transfer the turkey parts to a platter and tent with foil.
- Make the gravy: Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes. Skim off and reserve the fat. Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits. Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any collected juices from the platter. Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes. Season with salt and pepper.
- Carve the turkey pieces and garnish with sage. Serve with the gravy.
BRUNCH TART WITH SPINACH, OLIVES AND LEEKS
Provided by Ted Allen
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large saute pan, heat the olive oil over medium heat. Add the leeks and onion and cook, stirring occasionally, until wilted, 5 minutes. Add the garlic, stir and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from the heat, taste and season with salt and pepper as needed; let cool.
- Meanwhile, in a large bowl, whisk the ricotta, 2 eggs, the thyme and 1/2 teaspoon salt. Fold the cooled vegetable mixture and the olives into the ricotta mixture.
- Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the pastry until it's 12 inches square. Using a 12-inch plate or just eyeballing it, cut the dough into a circle (knead the scraps into a ball and save for another use-cheddar straws, say). Transfer the dough to a parchment-lined baking sheet. Spoon the tart filling into the center, leaving a 2-inch border of pastry. Lift the pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle. In a small bowl, whisk the remaining egg with 1 tablespoon water and brush a thin layer of the egg wash on the exposed pastry, taking care not to let egg run down the sides to the pan.
- Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.
ROMESCO SAUCE
Steps:
- Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.
STRAWBERRY PROSECCO FLOATS
Steps:
- Toss the strawberries and sugar in a medium bowl and let sit 30 minutes.
- Divide the strawberries among 4 wine glasses; put 1 scoop of ice cream in each. Fill with prosecco.
CREAMSICLE FLOAT (OR ANY OTHER FLAVOR!)
You can add a little orange liqueur to make this more grown-up if you like. Use all sherbet, all ice cream or any combo you like. Try using raspberry, or mango or any flavors you like.
Provided by Secret Agent
Categories Shakes
Time 2m
Yield 1 float, 1 serving(s)
Number Of Ingredients 4
Steps:
- In a chilled glass or freezie mug, add the ice cream and sherbet. SLOWLY pour on the soda, add a straw and an ice tea spoon and enjoy.
Nutrition Facts : Calories 154.7, Fat 4, SaturatedFat 2.4, Cholesterol 15.8, Sodium 49.4, Carbohydrate 29.6, Fiber 0.2, Sugar 7.6, Protein 1.3
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