Enjoy up to 55% Off! Code: JOLLY Ends: 12/5 Details
Apply
  1. Help

Wedding Guestbook

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Wedding Guestbook - Page Text Content

S: To Diana Dang

BC: Your friendship will be remembered always. | Love, Khiet

1: Bread & Muffins

2: Ingredients: (makes 8 scones) 2 cups all-purpose flour, plus more for dusting the blueberries 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup heavy cream 1 cup fresh blueberries Lemon Glaze 1/2 cup freshly squeezed lemon juice 2 cups confectioners' sugar, sifted Zest of 1 lemon, finely grated 1 tablespoon unsalted butter | Preheat the oven to 400F. Sift together the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything (except berries) together just to incorporate; do not overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scone when baked; then fold them into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Press the dough out on a lightly floured surface into a rectangle about 11/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3-inch squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and bake for 15 to 20 minutes, until beautiful and brown. Let the scones cool a bit before you apply the glaze. Technically you should make this simple lemon glaze in a double boiler (i.e., over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps and then drizzle the glaze over the top of the scones. Let it set a minute before serving. | Blueberry Scones with Lemon Glaze

3: Huggy Buggy Bread Pudding | Ingredients 3 tablespoons melted butter 3 eggs 1 cup sugar 1 (14-ounce) can coconut milk (not low-fat) 3 cups whole milk 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger Pinch salt 1 baguette, cut into 1-inch chunks (about 7 cups) 6 dried figs, soaked in hot water for at least 15 minutes, thinly sliced* Handful roasted unsalted cashew nuts, whole or chopped Vanilla ice cream, for serving Special equipment: 9 by 13-inch baking dish | Directions (makes 6-8) Preheat the oven to 350 degrees F. Pour the melted butter into a 9 by 13-inch baking dish and use a pastry brush to make sure the dish is well coated. In a large bowl, whisk the eggs and sugar together, then add the coconut milk, the whole milk, the spices and a pinch of salt. Add bread and figs and toss. Let soak for 15 minutes. Pour the mixture into the prepped baking dish and sprinkle with the cashews. Bake until the pudding pulls away from the sides of the dish, about 35 minutes. Remove the pudding from the oven and serve with ice cream

4: Zucchini Muffins | Ingredients: 1 1/2 cups all-purpose flour 3/4 cup sugar 2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/2 tsp. ground cinnamon 2 eggs 1/3 cup canola oil or almond oil 1/4 cup orange marmalade 1 tsp. vanilla extract 1 zucchini, 4 oz. total, shredded and drained on paper towels 3/4 cup dark raisins or dried sweet cherries 1/4 cup pecans or almonds, chopped Butter for serving | Directions: (Makes 10 muffins) Preheat an oven to 400F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping. In a bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. In another bowl, whisk together the eggs, oil, marmalade, vanilla and zucchini until blended. Add the flour mixture in three additions and beat just until evenly moistened and smooth. Stir in the raisins and nuts just until evenly distributed. The batter will be stiff. Spoon the batter into the muffin cups, filling each no more than three-fourths full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.

5: Zesty Orange Bread | Ingredients: Zest of 3 oranges 1/2 cup sugar 2 tablespoons water 5 tablespoons unsalted butter 2 cups all-purpose flour 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 3/4 cup plain yogurt 3/4 cup milk For the orange syrup: 3 tablespoons sugar 3 tablespoons fresh orange juice | Directions: (Makes 1 loaf.) Preheat an oven to 350F. Grease and flour a 1-lb. loaf pan. In a small saucepan over medium heat, combine the orange zest, 1/4 cup of the sugar and the water, stirring until the sugar dissolves, about 2 minutes. Add the butter and stir until melted, about 1 minute. Set aside. In a bowl, stir and toss together the flour, baking powder, baking soda, salt and the remaining 1/4 cup sugar. Set aside. In a large bowl, whisk together the eggs, yogurt, milk and reserved orange mixture until smooth. Add the flour mixture and stir until just blended. Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Meanwhile, make the orange syrup: In a small bowl, combine the sugar and orange juice. Set aside, stirring occasionally; do not worry if the sugar does not dissolve completely. Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack and let cool completely.

6: Ingredients 1 1/2 cups granulated sugar, divided 1/2 cup cereal (such as Grape-Nuts) 2 teaspoons instant espresso granules 1 teaspoon ground cinnamon 1 3/4 cups all-purpose flour (about 7 3/4 ounces) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup vanilla fat-free yogurt (about 8 ounces) 1/2 cup butter, softened 1/2 cup egg substitute Cooking spray 1 1/2 cups powdered sugar, sifted 2 tablespoons cooled brewed coffee | Preparations (12 servings) Preheat oven to 350. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a large bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on low speed 1 minute or until combined. Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean; cool in pan. Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. | Breakfast Coffee Cake

7: Preparation In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth. Generously brush six nonstick popover, custard, soufflé, or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead. Pour batter equally into cups, filling them 3/4 to almost full. Set cups about 2 inches apart in a 10- by 15-inch rimmed baking pan. Bake popovers in a 375 regular or convection oven until browned and puffy, 40 to 45 minutes. Pierce each popover in several places with a thin wooden skewer, then continue baking until very well browned and crisp, about 5 minutes longer. Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot. | Ingredients 3 large eggs 1 cup all-purpose flour 1 cup milk About 1 tablespoon melted butter or margarine 1/4 teaspoon salt | Classic Popovers

8: Ingredients Dumplings: 1 cup all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 Tbsp sugar 2 Tbsp butter 1/3 cup whole milk | Method (Serves 4 to 6) In a medium sized bowl, whisk together the flour, baking powder, salt, and sugar. Cut the butter into small cubes and add to the flour. Using a pastry cutter, two knives, or your clean hands, cut the butter into the flour until the flour resembles a coarse meal. Add the milk all at once and stir until the flour is just moistened. Handling the dough as little as possible, form into a ball. Set aside. In a 2-qt saucepan, add the berries, sugar, cinnamon, lemon juice, lemon zest, and water. Heat until boiling, stirring a few times so that the berries are well coated with the sauce. Once the berry mixture is boiling, tear off spoonful chunks from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for 6 dumplings. Cover the pot and reduce the heat to a simmer. Cook for 25 minutes, without peeking at the dumplings. Place dumplings in serving bowls and top with berries. Serve with cream or ice cream. Serve hot or chilled. | Berries: 4 cups fresh or frozen (defrosted and drained) blackberries 1/2 to 3/4 cup sugar (depending on how sweet your berries and how sweet you would like your slump to be) 1/4 teaspoon cinnamon 1 teaspoon lemon juice 1 teaspoon lemon zest 1/3 cup water *Whipping cream or vanilla ice cream for topping | Blackberry Slump

9: Brazilian French Toast | Ingredients (Serves 4) 3/4 cup sweetened condensed milk 1/2 cup water 3/4 teaspoon vanilla extract 2 Tablespoons dark rum Pinch of salt 3 eggs, lightly beaten 8 baguette slices, cut diagonally 1 inch thick Cinnamon French toast sugar for sprinkling* | Directions: In a bowl, whisk together the condensed milk, water, vanilla, rum, salt and eggs. Pour into a shallow baking dish. Place the baguette slices in the egg mixture, then turn them over; they should be completely submerged in the liquid. Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight. In a deep fryer, pour in oil and heat to 375F according to the manufacturer's instructions. Working in batches, fry the bread until golden and crispy, about 3 minutes. Transfer to a platter and sprinkle generously with French toast sugar. Serve immediately.

10: Directions (1 1/2 dozens) Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy. Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon one tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven. Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes. | Ingredients 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg, lightly beaten 1 cup milk 2 tablespoons unsalted butter, melted, plus more for sauteing banana slices 2 bananas, peeled and sliced into 1/4-inch-thick rounds | Banana Pancakes

11: To Die For Blueberry Muffins | Ingredients 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon | Directions (makes 8 large muffins) Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

12: Ingredients 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups buttermilk 6 tablespoons unsalted butter, melted and cooled 2 large eggs, lightly beaten Vegetable-oil cooking spray 2 tablespoons Brown-Sugar Butter Brown- Sugar Butter, plus more for garnish 4 ripe bananas, sliced 1/4 inch thick 2 cups Candied Nuts Candied Nuts 2 tablespoons Grand Marnier Confectioners' sugar, for dusting 1/2 cup melted bittersweet chocolate (3 ounces), $preferably Valrhona | Directions (serves 2) Heat a Belgian-style waffle iron. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth. The batter will be thick. Spray waffle iron with cooking spray. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 minutes, until no steam emerges from waffle iron. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter. Add bananas, and saute until softened and golden brown, 1 to 1 1/2 minutes. Add nuts. Remove skillet from heat, carefully add Grand Marnier, and ignite. Allow alcohol to burn off. Continue to saute until bananas and nuts are well coated. Split waffles in half. Place a half on each of two plates. Spoon one-quarter of the banana mixture over each waffle half. Top with remaining waffle halves. Spoon another one-quarter of the banana mixture over waffles. Dust each with confectioners' sugar and then drizzle with chocolate. | Chocolate Banana Waffle Napoleon

13: Main Course

14: Ingredients 5 pounds Korean style beef short ribs* 1 cup brown sugar, packed 1 cup soy sauce 1/2 cup water 1/4 cup mirin (rice wine) 1 small onion, peeled and finely grated 1 small Asian pear, peeled and finely grated 4 tablespoons minced garlic 2 tablespoons dark sesame oil 1/4 teaspoon black pepper 2 green onions, thinly sliced (optional) | Directions (serves 4-6) Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large resealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble. | Kalbi (Korean BBQ Beef)

15: Ingredients 2 tablespoon butter 1/4 cup chopped shallots or yellow onion 1 cup chopped fresh mushrooms 1 (1 1/2-pound) beef tenderloin Salt and freshly ground black pepper Soy sauce, to taste | Directions (serves 3-4) Preheat oven to 400 degrees F. In a medium skillet, melt the butter and cook the shallots or onion over low heat until tender, about 5 minutes. Add the mushrooms and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Set the beef aside. To stuff the tenderloin, open the beef and sprinkle in the inside with salt and pepper and rub with soy sauce. Spoon the mushroom mixture down the center of the tenderloin. Bring the 2 sides of the tenderloin up and around the filling to meet. Using butcher string, tie the tenderloin together at 2-inch intervals. Place the tenderloin in a roasting pan. Roast for 40 minutes for medium rare. Let stand for 10 minutes before slicing. Slice about 1 1/2 inches thick. | Stuffed Beef Tenderloin

16: For the Dipping Sauce 2 teaspoons safflower oil 3 garlic cloves, minced 1/2 cup fresh orange juice (from about 2 oranges) 2 tablespoons honey 2 teaspoons hoisin sauce 1/4 teaspoon salt Sliced scallions, for garnish | For the Wings 2/3 cup hoisin sauce 2 tablespoons finely grated orange zest 1/4 to 1/2 cup Sriracha hot-chile sauce, or other hot sauce 1/4 cup honey 1 teaspoon toasted-sesame oil 4 1/2 pounds chicken wing drumettes, patted dry with paper towels (35 to 45 wings) | Ingredients | Spicy-Sweet Chicken Wings

17: Directions (serves 8) Make the wings: Whisk hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight). Preheat oven to 375 degrees. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more. Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool. Arrange wings on platter, sprinkle with scallions, and serve with sauce.

18: Lamb Kabobs with Tzatziki Sauce | Tzatziki Sauce: 2 cups Greek strained yogurt 1/2 cucumber, seeded and chopped 1 garlic clove 2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot) 1 teaspoon lemon juice Salt and freshly ground black pepper Special equipment: food processor Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving. Yield: 2 1/2 cups

19: Ingredients (makes 12 kabobs) 12 (6-inch) wooden skewers 1 1/2 pounds ground lamb 2 scallions, finely chopped 2 teaspoons onion powder 2 teaspoons chopped fresh oregano leaves 1 teaspoon chopped fresh rosemary leaves 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon dried thyme Directions Salt and freshly ground black pepper Oil, for brushing 1 bag pita bread, at least 6 loaves Preheat grill to high. Soak skewers in water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.

20: Cioppino: A Fine Kettle of Fish | Ingredients | 1/4 cup extra-virgin olive oil (3 turns around the pan in a slow stream) 1 teaspoon crushed red pepper flakes 2 to 3 flat fillets of anchovies, drained 6 cloves garlic, crushed 1 bay leaf, fresh or dried 2 celery ribs, chopped 1 medium onion, chopped 1 cup good quality dry white wine 1 (14-ounce) container chicken stock 1 (32-ounce) can chunky style crushed tomatoes | 4 sprigs fresh thyme, leaves removed (about 1 tablespoon) 1 handful flat-leaf parsley, chopped 1 1/2 pounds cod, cut into 2-inch chunks Salt and pepper 8 large shrimp, peel and devein 8 sea scallops 16 to 20 raw mussels, scrubbed A loaf of fresh, crusty bread, for mopping

21: Directions In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat. Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low. Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again. Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.

22: Ingredients 1 large build fennel, trimmed off tough tops -- reserving 2 tablespoons of the fronds 2 tablespoons extra-virgin olive oil 1 medium to large yellow skinned onion, thinly sliced Salt and pepper 1 cup white wine 1 large or 2 medium russet potatoes, peeled and very thinly sliced 1 cup chicken stock 1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each 1/4 cup chopped flat-leaf parsley, a couple of handfuls Crusty bread, to pass at table | Cod with Fennel and Onion

23: Directions (serves 4) Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F. Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel. Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.

24: Ingredients For the dry rub: 2 tablespoons salt About 40 grinds black pepper 2 tablespoons chili powder 1 tablespoon garlic powder 2 teaspoons ground coriander 2 teaspoons ground mustard seed 12 ounces good ale or dark beer, such as Bass 4 cloves garlic, chopped 1 5-pound pork butt (shoulder of the animal) | Beer Braised BBQ Pork

25: Directions Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight. Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add: 1/2 cup ketchup 2 tablespoons whole grain Dijon mustard 3 tablespoons Worchestershire sauce 1/3 cup dark brown sugar Bring to a simmer until reduced by half and thick, about 20 minutes. While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

26: Ingredients 4 tablespoons vegetable oil, plus extra as needed 1 teaspoon chopped garlic 1 tablespoon dried shrimp, optional 1/2 cup sliced pork 1/2 cup whole shrimp, shelled and deveined 1 tablespoon (shredded) preserved radish 1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained) Water 5 tablespoons Pad Thai sauce, recipe follows 2 large eggs 1/2 teaspoon ground hot chiles, or more to taste 2 tablespoons ground roasted peanuts 1/2 cup sliced garlic chives or green onion 2 cups bean sprouts, rinsed, plus more for garnish 1 wedge lime | Directions (serves 2) Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside. Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok. Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture. | Kuay Tiaw Pad Thai

27: Continued... Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. | Pat Thai Sauce: 1 cup tamarind juice 1 cup palm sugar plus 3 tablespoons 1 cup water 1/2 cup fish sauce 2 teaspoons salt Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning. Cook's Note: If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles. You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

28: Chicken Pot Pie IX | Ingredients 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts | Directions (makes 8) Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

29: Fish Stew | Ingredients 6 tablespoons olive oil 1 cup of chopped onions 2 large garlic cloves, chopped 2/3 cup fresh parsley, chopped 1 cup of fresh chopped tomato (1 medium sized tomato) 2 teaspoons of tomato paste. 8 oz of clam juice (or shellfish stock) 2/3 cup dry white wine 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces Touch of dry oregano, Tabasco, thyme, pepper Salt | Directions (serves 4) 1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer. 2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

30: Directions Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated parmesan. Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers. | Ingredients 1 garlic clove pinch of red pepper flakes 2 cans cannellini beans 1 cup water 3 tablespoons pesto 2 tablespoons grated parmesan 3 cups chicken broth 1 cup chopped celery 1/2 cup chopped olives 1/2 cup roasted peppers | Pesto Bean Soup

31: Cookies

32: Vanishing Oatmeal Raisin Cookies | Ingredients 1/2 cup (1 stick) plus 6 tablespoons butter, softened 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt (optional) 3 cups Quaker® Oats (quick or old fashioned, uncooked) 1 cup raisins | Preparation Heat oven to 350F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

33: Chocolate Chip Cookies | Directions (Makes 30-36) Preheat oven to 300 F. In a medium bowl combine flour, baking soda, and salt. Mix well with a whisk. In a large bowl, with an electric mixer blend the sugars at medium speed. Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract and mix at low to medium speed just until blended. Do not over mix. Add the flour mix and chocolate chips and blend at a low speed just until mixed. Do not over mix. Drop by rounded tablespoon onto a cookie sheet, two inches apart. Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster. | Ingredients 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup C & H dark brown sugar (firmly packed) 1/2 cup white sugar 1 cup cold salted butter, cut into cubes 2 large eggs 2 teaspoons pure vanilla extract 2 cups (12 oz.) semisweet chocolate chips

34: Big, Old-Fashioned Snickerdoodles | Topping (mix and set aside) 5 tablespoons sugar 1 tablespoon cinnamon Ingredients 3 1/2 cups flour 2 teaspoons baking powder 3 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup butter flavored shortening 1 1/2 cups granulated sugar 1/2 cup brown sugar (preferably dark) 2 eggs 1 tablespoon dark corn syrup 3 1/2 tablespoons vanilla | Directions Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In another bowl, cream shortening and both sugars until creamy. Add eggs, syrup, and vanilla to butter mixture. Slowly add dry ingredients to butter mixture until combined. For best results, chill dough for a few hours. Form dough into large balls (about two generous tablespoons). Roll dough balls in the cinnamon/sugar topping until thoroughly coated and place on a cookie sheet. Flatten each cookie slightly with a spatula to ensure even cooking. Bake at 375 for 10-12 minutes.

35: Pecan Snow Balls | Ingredients: 1 cup butter or margarine, at room temperature 1 cup confectioners' sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 tablespoon water 2 cups all-purpose flour 2 cups (8 ounces) pecan halves, chopped fine | Directions: Heat oven to 350 degrees F. Have cookie sheets ready. Beat butter, 1/4 cup sugar, salt, vanilla and water in a large bowl with electric mixer until fluffy. Stir in flour and nuts until blended. Shape rounded teaspoons about 1" diameter. Place 1/2 inch apart on ungreased cookie sheets. Bake 12 to 15 minutes until bottoms are lightly browned. Remove to wire racks to cool completely. Roll in the remaining confectioners sugar to coat.

36: Raspberry & Almonds Shortbread Thumb-Print | Ingredients (Makes 36) 1 cup butter, softened 2/3 cup white sugar 1/2 teaspoon almond extract | 2 cups all-purpose flour 1/2 cup seedless raspberry jam 1/2 cup confectioners' sugar 3/4 teaspoon almond extract 1 teaspoon milk | Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

37: Ingredients 2 cups confectioners' sugar, sifted 1 1/4 cups all-purpose flour 1/8 teaspoon salt 10 1/2 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter 6 large egg whites, lightly beaten 1 tablespoon heavy cream 1 teaspoon pure vanilla extract 4 ounces bittersweet chocolate, chopped medium fine 1 1/2 teaspoons light corn syrup Vegetable-oil cooking spray | Directions (makes 30-40) In a mixing bowl, combine sugar, flour, and salt; make a well in the center. Add melted butter, egg whites, cream, and vanilla. Mix until well combined. Refrigerate, covered, for at least 2 hours or overnight. Heat oven to 425 degrees. Place rack in center. Spray two baking sheets (do not use air-cushioned sheets or line with parchment) with vegetable-oil spray. Spoon a heaping tablespoon of batter onto baking sheet. Using the back of a spoon, spread batter into a very thin 6-by-3 1/2-inch oval. Repeat, making three more ovals of batter on the sheet. Bake just until brown around edges, about 6 minutes. Meanwhile, prepare second baking sheet. Working quickly, use a knife or long metal spatula to transfer a cookie to a work surface; roll around a chopstick or thin wooden dowel, forming a cigarette shape; place on wire rack to cool. Repeat with remaining 3 cookies. If they get too stiff, return baking sheet to oven for 30 seconds. Continue baking and shaping cookies until batter is used up. Combine chocolate, corn syrup, and remaining 4 tablespoons butter in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Let cool slightly. Dip about 1 inch of each cooled cookie into chocolate. Place on a wire rack, with dipped section off the edge, to dry. | Cigarettes Russes

38: Toasted-Pecan Butter Cookies | Ingredients 3 1/2 ounces pecan halves, toasted (1 cup) 8 ounces (2 sticks) unsalted butter, softened 1 cup confectioners' sugar, plus more for dusting 1 tablespoon pure vanilla extract 1/2 teaspoon coarse salt 1 1/4 cups all-purpose flour, sifted | Directions (makes 2 dozens) Preheat oven to 325 degrees. Break each pecan half into 2 or 3 pieces. Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low. Gradually add flour, beating until just incorporated. Stir in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temperature before using). Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, and let cool. Dust with confectioners' sugar just before serving.

39: Langues-de-Chat | Ingredients 1/4 pound unsalted butter, cut into small pieces, plus more for cookie sheet 1/2 cup superfine sugar 1 cup unbleached all-purpose flour 1/4 teaspoon salt 3 large egg whites 1/2 teaspoon pure vanilla extract Zest of 1 lemon, grated 8 ounces bittersweet chocolate, chopped 1 tablespoon corn syrup 1 cup chopped pistachios | Directions (makes 5 dozens) Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer fitted with the paddle attachment, cream the butter. Add the sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the flour three times with the salt. Beat egg whites into the butter, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour mixture gradually, scraping down the sides. Stir in the lemon zest. Transfer the batter to a large pastry bag fitted with a #2B tip and a large-size coupler. Pipe out cookies in an S shape, about 3 inches long. Repeat S pattern in reverse. Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. Cookies will become crisp as they cool. Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate, and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate, and roll to coat with pistachios; let dry.

40: Ingredients 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 sticks (1 cup) unsalted butter, room temperature 1 1/2 cups packed dark-brown sugar 2 large eggs 2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 cup sliced blanched almonds | Directions (makes 6 dozens) Line 2 mini loaf pans with plastic wrap. Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions. Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month). Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake. Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat. | Spiced Almond Wafers

41: Pies, Cakes & Ice Cream

42: Directions (Makes 12 servings) 1. In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar. Cook and stir over medium heat until smooth. Cool to room temperature. 2. Meanwhile, in a medium bowl, combine the remaining 2 cups cream and the remaining 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). 3. Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups. Spoon mixture into pie shell. Top with the halved peanut butter cups. Freeze about 3 hours or until nearly firm. | Ingredients 2 1/4 cups whipping cream 1 1/4 cups creamy or chunky peanut butter 1 cup powdered sugar 1 cup (about 15) bite-size chocolate-covered peanut butter cups, chopped 1 purchased chocolate cookie crumb pie shell 6 chocolate-covered peanut butter cups, halved | Frozen Peanut Butter Pie

43: Ingredients 2 sticks plus 2 tablespoons unsalted butter,plus more for the pan 1 cup all-purpose flour, plus more for dusting 6 ounces bittersweet chocolate, chopped 2 cups sugar 3/4 cup unsweetened cocoa powder 1/2 teaspoon salt 4 large eggs, cold 2 teaspoons vanilla extract 1 cup mini marshmallows 1 cup semisweet chocolate chips 3/4 cup unsalted roasted peanuts | Directions (makes 12-18) Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees F. Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan. Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan. Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes. Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing. | Brownie Rubble

44: Old Fashioned Pumpkin Pie | Ingredients: (Serves 8) 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée 1 1/2 cups heavy cream or 1 12 oz. can of evaporated milk 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 teaspoon salt 2 eggs plus the yolk of a third egg 2 teaspoons of cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cardamon 1/2 teaspoon of lemon zest 1 good crust | To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois. Method Preheat oven to 425F. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated. Pour into pie shell and bake at 425F for 15 minutes. After 15 minutes reduce the temperature to 350F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve with whipped cream.

45: Ingredients 1 stick (4 ounces) unsalted butter, cut into pieces 4 ounces bittersweet chocolate, coarsely chopped 3 large eggs 1/2 cup sugar 1/3 cup all-purpose flour Whipped cream, for serving | Directions (Serves 6) Preheat the oven to 450. Butter and lightly flour six 6-ounce ramekins; tap out the excess flour. Set the ramekins on a baking sheet Melt the butter in a small saucepan. Put the chocolate in a small bowl, pour the butter on top and stir until smooth. In a bowl, using an electric mixer, beat the eggs with the sugar at medium speed until thick and pale. Beat in the flour; then add the chocolate mixture. Spoon the batter into the prepared ramekins. Bake in the center of the oven for about 12 minutes, or until the tops of the cakes begin to crack. Let the cakes cool in the ramekins for 1 minute. Run a thin knife around the sides of the cakes to loosen them, then cover each ramekin with an inverted dessert plate. Turn them over, let stand for a few seconds and then remove the ramekins. Serve the cakes immediately with a dollop of whipped cream. Alternatively, serve the cakes in the ramekins and pass the whipped cream at the table. | Soft Chocolate Cakes

46: Ingredients: For the streusel: 3/4 cup all-purpose flour 1/3 cup firmly packed light brown sugar 1/4 cup granulated sugar 1 tsp. ground cinnamon 6 Tbs. (3/4 stick) cold unsalted butter, cut into small pieces For the cake: 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 2 tsp. baking powder 1/2 tsp. salt 1 egg 4 Tbs. (1/2 stick) unsalted butter, melted 1/2 cup milk 1 1/2 tsp. vanilla extract 1 tsp. almond extract 2 firm, ripe peaches, 1 lb. total, peeled, pitted and sliced 1 inch thick | Peach Streusel Coffee Cake

47: Directions: Preheat an oven to 350F. Grease and flour a 9-inch round springform pan or square baking pan or baking dish (see Note). To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside. To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix. Spoon the batter into the prepared pan and spread evenly. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares. Makes one 9-inch cake. Note: If using a glass baking dish, reduce the oven temperature to 325F.

48: Apple-PearTurnovers | Ingredients: For the filling: 2 apples, about 3/4 pound total 1 firm but ripe pear, about 1/2 pound 1/3 cup firmly packed light brown sugar 1 tablespoon all-purpose flour 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 pinch freshly grated nutmeg 1/3 cup raisins (optional) For the pastry: All-purpose flour for rolling 2 frozen puff pastry sheets, each 9 1/2 inches square, thawed 1 egg 2 tablespoons sugar | Directions: Position 2 oven racks evenly in the oven near the center so there is space in between them. Preheat the oven to 400F. Grease 2 baking sheets with butter. Make the filling Peel, cut into quarters, and core the apples and the pear. Using a small, sharp knife, cut the apple and pear quarters into small chunks. Put the chunks into a bowl. Add the brown sugar, flour, vanilla, cinnamon, nutmeg and raisins and stir together with a wooden spoon. Roll out the pastry Sprinkle a work surface with some flour. Unfold 1 of the thawed puff pastry sheets on top of the flour. Keep the other sheet wrapped in the refrigerator. Sprinkle some flour on the pastry. Using a rolling pin, and beginning at the center of the pastry, roll out to the far side. Then roll from the center toward you. After every few rolls, give the pastry a quarter turn and sprinkle the top and bottom of the pastry with more of the flour so the pastry does not stick. Keep rolling and sprinkling until the pastry is a 12 1/2-inch square.

49: Continued Cut the squares Using a ruler and a pizza wheel or table knife, trim the edges to make a 12-inch square. Pull away the scraps of dough and discard. Cut the 12-inch square into 4 equal 6-inch squares. Add the filling Spoon 1/3 cup of the filling into the center of each square. Spread the filling across the middle toward 2 opposite points. In a small bowl, beat the egg with a fork. Set aside. Assemble the turnovers Brush the beaten egg along 2 edges of each square with the pastry brush. Fold one-half of each square over the filling, enclosing it fully and forming a triangle. Press the edges together with the fork to seal them. Place the 4 turnovers on a prepared baking sheet, spacing them 2 inches apart. Repeat with the remaining puff pastry sheet and filling. Brush and bake the turnovers Using a pastry brush, brush the tops of the turnovers with the beaten egg. Sprinkle the turnovers with the sugar. Put 1 baking sheet on the upper rack in the oven and the other sheet on the lower rack in the oven and bake for 10 minutes. Then, using oven mitts, remove the baking sheets and put each one on the opposite rack. Bake until the turnovers are puffed and brown, about 15 minutes more. Using oven mitts, remove the baking sheets from the oven and set each on a cooling rack to cool for 10 minutes. Makes 8 large turnovers.

50: Italian Affogato | Ingredients (serves 4) 1 pint toasted almond gelato or vanilla ice cream 1 bittersweet or semisweet chocolate bar 1 cup freshly brewed espresso or strong coffee | Directions: Scoop the ice cream Put a large scoop of gelato or ice cream into 4 individual bowls. Using a vegetable peeler, shave bits of the chocolate over the gelato. Finish the dessert Divide the hot espresso among 4 espresso cups. Serve the espresso alongside the bowls of gelato, inviting diners to pour the espresso over their serving. | Ingredients 1/2 cup confectioners' sugar 1/4 cup Marsala wine 1 tablespoon instant espresso powder 2 teaspoons cocoa powder 1 teaspoon vanilla extract 1 cup mascarpone cheese or cream cheese, at room temperature 1 (8-ounce) container frozen whipped topping, thawed 8 ladyfinger cookies Additional cocoa powder or chocolate shavings, for garnish | Directions (serves 4) In a small bowl, stir together the confectioners' sugar, Marsala, espresso powder, cocoa and vanilla. In a large bowl of a stand mixer, beat the mascarpone cheese until light and fluffy. Fold in the whipped topping. Fold in the coffee Marsala mixture. Spoon into 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish with 2 ladyfinger cookies and chocolate shavings, for garnish. | Tiramisu Creme with Espresso

51: Ingredients All-purpose flour, for rolling 1 pound Puff Pastry (Pate Feuilletee) Water, for sprinkling 1/4 cup sugar 1/2 cup Applesauce 4 red apples, such as Braeburn or Cortland 2 tablespoons heavy cream 1/4 cup apple jelly | Directions Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry into a large rectangle approximately 1/8 inch thick. Sprinkle a baking sheet with a little water. Transfer pastry to prepared baking sheet, and place in the refrigerator to chill, 30 minutes. Core the apples and slice them crosswise on a mandoline as thinly as possible, about 1/16 inch thick. Remove chilled pastry from refrigerator. Sprinkle with 1 tablespoon sugar. Spread applesauce evenly over pastry. Place apple slices on the pastry in overlapping rows to cover, leaving a 1-inch margin around the edge. Sprinkle with remaining 3 tablespoons sugar. Brush the edges with heavy cream. Bake until the edges are golden brown, about 35 minutes. Heat apple jelly in a small saucepan over medium-low heat until melted. Brush the apples with the jelly to glaze. | Apple Tart

52: Ingredients 1 1/4 cups cake flour (not self-rising), sifted 3/4 teaspoon baking powder 1/2 teaspoon coarse salt 1/4 cup milk 1 vanilla bean, halved lengthwise, seeds scraped and reserved 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces 3 large whole eggs plus 3 egg yolks, room temperature 1 cup sugar Coffee-Marsala Syrup Mascarpone Frosting Unsweetened cocoa powder, for dusting | Coffee-Marsala Syrup Ingredients 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso) 1 ounce marsala 1/4 cup sugar Directions Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool. | Mascarpone Frosting Ingredients 1 cup heavy cream 8 ounces mascarpone cheese, room temperature 1/2 cup confectioners' sugar, sifted Directions With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. | Tiramisu Cupcakes

53: Directions (makes 18 cupcakes) Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined. ivide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

54: Ingredients For the pastry: 1 3/4 cups all-purpose flour 6 Tbs. white cornmeal 2 tsp. sugar 3/4 tsp. salt 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into chunks 6 Tbs. sour cream 1/2 cup ice water | Directions (serves 10 to 12) To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse for a few seconds until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes. Meanwhile, to make the fruit filling, peel, core and slice the apples. In a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and heat, stirring, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly. Add the cranberries to the juices in the fry pan and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit. Position 2 racks in the middle of the oven and preheat to 400F. Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Fold each pastry round in half, transfer to separate baking sheets or pizza pans and unfold. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a broad rim. Lay thin slices of butter over the exposed fruit. Bake the galettes, switching the pans between the racks and rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Transfer the pans to wire racks and let the galettes cool completely on the pans. Cover and store at room temperature until ready to serve. Sprinkle with sugar just before serving. Makes two 9-inch galettes; | Apple and Cranberry Galette | For the filling: 8 large Granny Smith apples, about 4 lb. total 1/2 cup sugar 1/2 cup water 3 Tbs. honey 3 Tbs. fresh lemon juice 1/2 tsp. ground cinnamon 1 1/2 cups fresh cranberries 2 Tbs. unsalted butter, cut into thin slices Sugar for dusting (optional)

55: Drinks & Snacks

56: Ingredients: 1 cup ground coffee 4 vanilla beans, split lengthwise (save pods for garnish) 1 cup milk 1/4 cup sugar Ice cubes for serving | Directions: Serves 4. In a pitcher, stir the ground coffee into 4 cups water. Cover and let stand at room temperature for at least 12 hours or up to overnight. In a saucepan over medium heat, combine the vanilla beans, milk and sugar. Bring the mixture to a simmer and immediately remove from the heat. Let steep for about 20 minutes. Select 4 tumblers. Strain the coffee through a fine-mesh sieve into a large bowl. Strain again through a coffee filter into a large, clean pitcher. Fill the glasses with ice cubes. Pour the coffee into the glasses, filling them to within 1 inch of the rim. Top each glass with 1/4 cup of the vanilla-flavored milk. Garnish each drink with a vanilla bean pod and serve immediately. | Vanilla Bean Iced Coffee

57: Honeydew and Mint Agua Fresca | Ingredients: 2 honeydew melons, about 12 lb. total Juice of 4 lemons 3/4 cup sugar 1 cup crushed fresh mint leaves 3 cups sparkling water, chilled 3 lemons, thinly sliced Ice cubes as needed 10 to 12 fresh mint sprigs for garnish | Directions: (Serves 10 to 12.) Cut the honeydew melons in half and remove and discard the seeds. Using a metal spoon, scoop out the flesh into a large bowl. Working in batches, puree the honeydew melon in a blender or food processor. As each batch is finished, transfer it to another large bowl. Add the lemon juice, sugar and mint leaves to the puree and stir to combine until the sugar is dissolved. Cover and set aside at room temperature for at least 1 hour or up to 4 hours to blend the flavors. When ready to serve, pour the melon mixture through a medium-mesh sieve into a large pitcher or jar. Add the sparkling water, lemon slices and ice and stir well. Pour or ladle into glasses and garnish each glass with a mint sprig. .

58: Strawberries with Lemon and Mint | Ingredients 1 lb. strawberries, hulled and sliced Finely grated zest of 1 lemon 2 Tablespoons minced fresh mint 2 to 4 Tablespoons sugar | Directions: (Serves 6) In a large bowl, stir together the strawberries, lemon zest, mint and sugar, to taste. Let stand at room temperature for 15 minutes to macerate. Spoon the strawberries into individual bowls and serve. | Stone-Fruit Compote Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt. | Ingredients 2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total) 2 tablespoons honey Coarse salt | Directions (Makes 1 1/3 cups) In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool. | Flavor Combination 1 (Optional) 1 star anise 2 allspice berries | Flavor Combination 2 (Optional) 1 wide strip lemon zest 1 small cinnamon stick

59: Roasted Spiced Walnuts | Ingredients: 3 Tablespoons sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground cloves 1/4 teaspoon fine sea salt 1/4 teaspoon freshly ground pepper 1 egg white 2 teaspoons grated orange zest 2 cups walnut halves | Directions: (Serves 10 to 12) Preheat an oven to 375F. Line a rimmed baking sheet with aluminum foil and lightly butter the foil. In a small bowl, combine the sugar, cinnamon, cardamom, cloves, salt and pepper. In another bowl, whisk the egg white until frothy. Add the sugar mixture and whisk to blend, then whisk in the orange zest. Add the walnuts and stir until thoroughly coated. Spread the walnuts on the prepared baking sheet in an even layer. Bake the walnuts, stirring every 10 minutes to loosen them, until golden, about 30 minutes. Transfer the walnuts to a bowl and let cool. Store in an airtight container for up to 3 weeks.

60: Ingredients 4 ripe peaches (about 1 1/2 pounds), peeled, halved, pitted, and coarsely chopped 1/2 cup water 1/4 cup sugar, plus more if needed 1 tablespoon fresh lemon juice Coarse salt 2 teaspoons finely chopped fresh basil (optional) | Directions (Serves 6 to 8) Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil. | Peach Granita

61: Ingredients 1 package (10 ounces) frozen, unsweetened strawberries, thawed 1 cup plain soymilk 1 small ripe banana, peeled and sliced 1/4 cup honey 1 package (12 ounces) silken soft tofu, drained 2 tablespoons fresh lemon juice Pinch of salt | Directions (serves 4) In a blender, puree berries until smooth. Remove, and rinse blender. Combine the remaining ingredients in the blender. Puree until smooth and thoroughly mixed, scraping down sides with rubber spatula as necessary. Divide among glasses and spoon strawberry puree on one side of each glass. Serve immediately or store in the refrigerator. If refrigerating, whisk to recombine just before serving. | Strawberry-Banana Tofu Shake

62: Candied Citrus Peel | Ingredients 2 grapefruits 3 oranges 4 lemons 1 1/2 cups sugar | Directions With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips. In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes. In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed. Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

63: Ingredients 1/3 cup popcorn kernels 2 tablespoons vegetable oil 2 tablespoons butter 1/2 cup toffee chips 1/2 cup honey roasted peanuts 1 cup semi-sweet chocolate morsels | Directions (serves 4) In a heavy pot on high heat, add oil and 1 kernel of popcorn. Cover. When kernel pops, add the rest. Pop until you know longer hear the popping sounds. Remove from heat and spread on a baking sheet. In the same pot, melt butter over medium heat and add toffee and peanuts. Stir until toffee melts, adding more butter, if needed. Pour over popcorn. Melt chocolate in a small saucepan or in the microwave and drizzle over the top of the popcorn. Let sit for a few minutes then serve. | Party Popcorn

64: Fried Plantains with Sweet Heat | Ingredients 2 fresh limes 2 tablespoons sweet chili sauce 1 tablespoon sweet hot mustard 1 teaspoon horseradish, prepared 1 tablespoon rice vinegar, natural Canola oil, for frying 3 green plantains 1/4 cup garlic, minced Salt and fresh cracked black pepper 1/8 teaspoon red pepper flakes Dash cayenne pepper | Direction In a bowl, combine the juice of 1/2 of lime, sweet chili sauce, mustard, horseradish and vinegar. Set aside. Heat 1/2-inch of oil in 12-inch heavy pan. Cut plantain on diagonal into 1-inch thick pieces, remove peel. When oil is hot, add the plantains and fry both sides until golden. Drain on paper bag, and sprinkle with salt, and minced garlic. With a flat bottomed, heat proof, glass bowl, smash plantains evenly flat, embedding garlic into them. Return to hot oil and fry until dark golden brown. Remove, drain again on a paper bag, adding more coarse salt, to taste, the red pepper flakes, the cayenne pepper and a squeeze of lime. Serve while hot with sweet heat sauce.

65: Directions Blend 1 cup each chopped pineapple and mango, 1 cup coconut water, a dash of ground allspice and 1 cup ice. Sprinkle with toasted coconut. | Ingredients 1 cup pineapple 1 cup mango 1 cup coconut water a dash ground allspice 1 cup ice toasted coconut | Pineapple-Mango Smoothie | Melon Lime Cooler | Ingredients 4 1/2 cups cubed honeydew melon 1 1/2 cups lime sherbet 2 tablespoons lime juice 4 fresh strawberries (optional) | Directions Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes. Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.

Sizes: mini|medium|large|jumbo
linh Ngu
  • By: linh N.
  • Joined: about 5 years ago
  • Published Mixbooks: 1
No contributors

About This Mixbook

  • Title: Wedding Guestbook
  • Tags: None
  • Started: about 5 years ago
  • Updated: over 4 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order