April 12, 2006

Ideas for Easter: Got a Crowd Coming Over? Think Big Cuts of Meat

The New York Times has some interesting ideas on how to feed a large crowd for your Easter holiday:

"This year we found a way to boost our confidence: by mastering the cooking of a few large cuts of meat.

They feed hordes, are simple to prepare, and inevitably arrive at the table to an ovation tinged with awe. These large cuts lead to great leftovers, too.

The centerpiece of a large informal dinner should be showstopping, but not showy — or bankrupting. And while it seems the height of luxury to tell a friend, "Of course, bring your six houseguests to dinner!" you can say so with little self-doubt when you pick the right meat.

We bypassed expensive choices like crown roast of lamb and standing rib roast in favor of three humbler cuts: fresh ham, whole beef brisket and bone-in leg of lamb."

Includes recipe for:


  • Moroccan Leg of Lamb With Mint Dressing

  • Roasted Fresh Ham for a Crowd

  • Matt's Whole Brisket With Tomato Gravy


Full article here.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

April 11, 2006

Recipe News: Lemon recipes

Includes recipes for:


  • Lemonade

  • Lemon-Garlic Roasted Chicken

  • Lemony Spinach and Brown Lentil Soup

  • Sun-dried Tomatoes and Basil Pasta

  • Preserved Lemons

  • Lemon Buttermilk Sherbet


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Easter recipes

Includes recipes for:


  • EASTER HOT CROSS BUNS

  • BRAIDED EASTER BREAD

  • KULICH

  • EASTER HAM

  • CANDY EASTER EGGS

  • EASTER BREAKFAST HAM & EGG CASSEROLE

  • ITALIAN HOLIDAY PIE (PIZZAGAINA)


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 10, 2006

Recipe News: Recipe Saint Cupcake's Red Velvet Cupcakes

"This is the most-requested cupcake at Saint Cupcake. At the bakery, they frost it with their secret cream-cheese icing. Use your own favorite icing recipe and, for Easter, decorate the just-frosted cakes with green-tinted flaked coconut, tiny jelly beans or sugar sprinkles."

Includes recipe for:


  • Saint Cupcake's Red Velvet Cupcakes


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 8, 2006

Recipe News: Recipes of the Week

Includes recipes for:


  • Tomato Avocado Salad

  • Vinaigrette

  • Herb-Grilled Salmon With Papaya-Chile Salsa

  • Peach Raspberry Shortcakes


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Going bananas over fried bananas

"If you’ve ever been in the produce section of the grocery and seen what looked like oversized bananas and wondered “What in the world are these used for?” Wonder no more.

The oversized bananas are a special treat if you know how to fix them. They are called plantains and are relatives of the smaller banana we buy in bunches. They don’t have as much sugar in them and are firmer than the bananas we peel and eat. Don’t try this with regular eating or peeling bananas, or you’ll have a mushy mess on your hands.

Fried plantains grace almost every meal in South American countries, or are eaten by everyone as fast as they come out of a hot skillet of oil. They only have a slight hint of flavor familiar in the peeling banana. But unlike french fries, the pronounced flavor is memorable depending on the preparation — fried to a crispy crunch or fried to only crisp edges with a soft potato texture inside.

When buying them for this recipe, look for the color green. The large ones that turn yellow with a little green or with dark spots are good, too, but for this recipe you want to buy the hard green ones.

They are the same plantain; just one is riper and has more sugar than the other and you don’t want sugar in this recipe. You’ll know if you bought them too yellow - they’ll never get crisp, and will stay limp. The banana flavor then also becomes more pronounced."

Includes recipe for:


  • Green Fried Plantains


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 6, 2006

Recipe News: Recipes for risotto

Includes recipes for:


  • TANGY TOMATO AND LEMON RISOTTO

  • CREAMY RISOTTO

  • BUTTERNUT SQUASH RISOTTO

  • FOREST MUSHROOM RISOTTO

  • ASPARAGUS RISOTTO

  • RISOTTO PRIMAVERA


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Contest recipe: Apple Cookie Cake

Includes recipe for:


  • Apple Cookie Cake


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 5, 2006

Recipe News: The recipes

Includes recipes for:
  • HAM AND AVOCADO SALAD
  • ASPARAGUS AND POTATOES WITH ALMONDS AND MINT
  • CHEESE SOUFFLÉ
  • CARROT CAKE WITH CREAM CHEESE ICING
Full article here.
Jennifer at Permalink | Comments (0) | social bookmarking

April 4, 2006

Recipe News: Maple Recipes

"These recipes are just in time for maple season."

Includes recipes for:


  • Sue Clark’s Maple French Dressing

  • Maple-Glazed Meatloaf

  • Maple Scones

  • Maple-Glazed Ham with Cider-Raisin Sauce


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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