Monday, June 04, 2007

recipe hoarding

I have lots of recipes I've been bookmarking, photocopying, jotting down, etc. over the past month or so. Thought I'd dump some of them here for (hopefully near) future reference.

Coppa di Parma's roses. These are gorgeous and sound sooo yummy. Of course, it requires bread baking, which is NOT my forte, but I might be willing to give it a shot for these.

Ultra thin-crust pizza with onions, mushrooms and ricotta. Thin crust pizza using tortillas! neat!

Dates with grilled ham and cream cheese. So simple! A great appetizer or wine picnic finger food.

Baked peas with tarragon, yogurt and pistachios. I've been much more interested in cooking peas lately.

Case in point, Nigella made a pea curry on her Curry Feast episode that looks fantastic. In fact I want to make every recipe from that particular episode.

Pistachio shortbread. Mmmm...perhaps for desert after the curry feast!

Lemongrass marinated flank steak. Always keeping my eye out for grillable recipes! Lemongrass is one of my favorite flavors. Especially for summer.

Stir-fried pork with Holy basil. Looks easy and comforting.

And here's a cupcake recipe a friend recommended. It's from this book:

Fresh Pear and Gingerbread Cupcakes

1 package (14.5 oz) gingerbread mix
1 cup water
1 egg
1 medium-sized ripe pear – peeled, cored, and finely chopped
1 heaping teaspoon crystallized ginger, finely chopped

Dump everything in a bowl and mix it up. Spoon the batter into lined muffin tin. Bake at 350° for 18-20 minutes.

Creamy Lemon Frosting

3 Tbsp. butter
3 oz. cream cheese
1 ½ to 2 cups powdered sugar
1 tsp grated lemon zest
1 tsp lemon juice

Beat the butter and cream cheese ‘til well-blended. (Make sure they’re both semi-soft at room temperature.) Add 1 ½ cup sugar, lemon zest, and lemon juice. Mix well. Continue to add powdered sugar, a tablespoon at a time, until frosting is at desired consistency. Smear over cupcakes and enjoy.

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