Ingredients:
Green Cabbage-2 cups, Sliced
Red Cabbage-2 cups, Sliced
Radicchio- 1 cup, sliced
White Onion- 1 Small Onion, Small Dice
Leek- White Portion Only, Small Dice
Raisons- ½ cup
Currants- ½ cup
Lemon Juice- 2 Tbsp
Olive Oil- ¼ cup
Honey- 2 Tbsp
Salt-2 Tsp
Pepper-1 Tsp., White If Possible
Toasted Almonds- ¼ Cup, Coarse Chop
Dried Orange Wedges- 1 Cup, 2 Oranges Oven Dried Coleslaw:
Slice 1/8 inch green cabbage, red cabbage, radicchio and mix together for color.
Small diced white onion, and the white portion of a leek and mix with cabbage/lettuce.
Add raisons and currants, which can be soaked overnight in water to make tender.
In a separate bowl mix together Honey, Olive Oil, Lemon Juice, Salt, and White Pepper which can then be tossed into
coleslaw.
Cover with plastic wrap and refrigerate mixture.
Toasted Almonds:
Using an ungreased saucepan over low heat, add ¼ cup of coarsely chopped almonds and stir often until a toasted
brown color emerges.
Let cool and mix into coleslaw.
Dried Orange Wedges:
On a cookie sheet lined with parchment paper, place oranges wedges from two oranges that have been trimmed of skin
to show a light amount of pith, and place into an oven set at a heat of 100 degrees for 4 hours.
Let Cool and mix wedges into coleslaw or use as garnish before serving.
Sauce Ingredients:
½ cup sugar
½ cup heavy cream/ sub half and half
½ cup butter
2 Tbsp. whiskey
½ Tsp. vanilla extract
1. Bring butter and heavy cream to a boil in a saucepan over medium heat.
2. Whisk in sugar until dissolved.
3. Reduce heat, simmer for 5 minutes, let cool and stir in vanilla extract and whiskey.
Bread Pudding:
1 Loaf 2 day old wheat bread/ sub day old croissants/ 1 loaf of French bread
4 cups milk
3 large eggs, beaten
2 cups sugar
1 cup toasted pecans
1 ½ Tbsp. vanilla extract
1 Tsp. ground cinnamon
½ nutmeg
Pre-heat oven to 325 degrees
1. Lightly grease a square baking dish with at least 2 inch deep sides
2. Tear up bread in hearty chunks and place in baking pan
3. Mix together milk, eggs, sugar, pecans, vanilla, cinnamon and nutmeg together and pour over bread
4. Use hands to incorporate mixture into bread and let soak for at least 15 minutes
5. Bake for 45 minutes, test firmness before removing from oven
6. Serve warm with whiskey sauce drizzled over top
Toasted Pecans:
1. Pre-heat oven to 325 degrees or set broiler to Low
2. Place one cup of pecans onto parchment lined baking sheet
3. Bake for 10 minutes, checking and turning every 2 minutes to brown all sides without burning. If broiling place sheet
pan on second oven rack to brown.
4. Remove and cool when browned, chop nuts for bread pudding
Enjoy!!!!
Green Cabbage-2 cups, Sliced
Red Cabbage-2 cups, Sliced
Radicchio- 1 cup, sliced
White Onion- 1 Small Onion, Small Dice
Leek- White Portion Only, Small Dice
Raisons- ½ cup
Currants- ½ cup
Lemon Juice- 2 Tbsp
Olive Oil- ¼ cup
Honey- 2 Tbsp
Salt-2 Tsp
Pepper-1 Tsp., White If Possible
Toasted Almonds- ¼ Cup, Coarse Chop
Dried Orange Wedges- 1 Cup, 2 Oranges Oven Dried Coleslaw:
Slice 1/8 inch green cabbage, red cabbage, radicchio and mix together for color.
Small diced white onion, and the white portion of a leek and mix with cabbage/lettuce.
Add raisons and currants, which can be soaked overnight in water to make tender.
In a separate bowl mix together Honey, Olive Oil, Lemon Juice, Salt, and White Pepper which can then be tossed into
coleslaw.
Cover with plastic wrap and refrigerate mixture.
Toasted Almonds:
Using an ungreased saucepan over low heat, add ¼ cup of coarsely chopped almonds and stir often until a toasted
brown color emerges.
Let cool and mix into coleslaw.
Dried Orange Wedges:
On a cookie sheet lined with parchment paper, place oranges wedges from two oranges that have been trimmed of skin
to show a light amount of pith, and place into an oven set at a heat of 100 degrees for 4 hours.
Let Cool and mix wedges into coleslaw or use as garnish before serving.
Sauce Ingredients:
½ cup sugar
½ cup heavy cream/ sub half and half
½ cup butter
2 Tbsp. whiskey
½ Tsp. vanilla extract
1. Bring butter and heavy cream to a boil in a saucepan over medium heat.
2. Whisk in sugar until dissolved.
3. Reduce heat, simmer for 5 minutes, let cool and stir in vanilla extract and whiskey.
Bread Pudding:
1 Loaf 2 day old wheat bread/ sub day old croissants/ 1 loaf of French bread
4 cups milk
3 large eggs, beaten
2 cups sugar
1 cup toasted pecans
1 ½ Tbsp. vanilla extract
1 Tsp. ground cinnamon
½ nutmeg
Pre-heat oven to 325 degrees
1. Lightly grease a square baking dish with at least 2 inch deep sides
2. Tear up bread in hearty chunks and place in baking pan
3. Mix together milk, eggs, sugar, pecans, vanilla, cinnamon and nutmeg together and pour over bread
4. Use hands to incorporate mixture into bread and let soak for at least 15 minutes
5. Bake for 45 minutes, test firmness before removing from oven
6. Serve warm with whiskey sauce drizzled over top
Toasted Pecans:
1. Pre-heat oven to 325 degrees or set broiler to Low
2. Place one cup of pecans onto parchment lined baking sheet
3. Bake for 10 minutes, checking and turning every 2 minutes to brown all sides without burning. If broiling place sheet
pan on second oven rack to brown.
4. Remove and cool when browned, chop nuts for bread pudding
Enjoy!!!!
| Recipe Corner - Nikki's Famous Fried Brie and Jalapeno Jelly |
| Fried Pistachio Crusted Brie Ingredients: Brie Pistachios Peanut Oil 2 Eggs 1/2 cup cream 1.) Slice the brie into 1/2 inch thick slices, trimming the wax edges 2.) Places slices in Freezer for 10 minutes 3.) Whisk together 2 eggs and cream 4.) Dip brie slices in mixture 5.) Roll in finely chopped pistachios 6.) Place in freezer 7.) Heat Peanut Oil 1/2 inch deep in frying pan to 300 degrees 8.) Fry Brie Slices turning often with spatula 9.) Remove from oil and pat dry to remove excess oil |
| Jalepeno Pepper Jelly Ingredients: 4lbs. Green Granny Smith Apples 6 Jalepeno Peppers- sliced lengthwise, remove seeds/ribs if desired 1 Bell Pepper 1 cup cranberries- can be frozen 3 cups water 3 cups white vinegar 3 1/2 cups sugar Equipment Needed: One 6-quart Pan Candy Thermometer Large Mesh Sieve/cheesecloth 1.) Combine apple pieces, apple cores, jalapenos, bell pepper, cranberries, water, and vinegar in large pot. Bring to a boil and then reduce heat to medium low, simmering for 20 minutes or until soft. Use a potato masher to mash the apple pieces to the consistency of slightly runny applesauce. 2.) Spoon mash in to a fine mesh sieve, leave to strain for several hours/overnight. End with 4 cups of juice 3.) Measure the juice, the pour into a large wide pot and add sugar. Heat gently, stir to keep from sticking. 4.) Bring to a boil, cook 10-15 minutes using a spoon to skim surface, and continue to boil until candy thermometer reads 220-222 degrees Fahrenheit. 5.) Pour into jars and allow to cool. When the top wrinkles when pushed the jelly is ready. |
Basil Honey Vinaigrette: Pasta:
6 Tbsp. Olive Oil I Box Fuseli- Spinach Flavor Optional
2 Tbsp. White Wine Vinegar ¼ Cup Salt
2 Tbsp. Chopped Fresh Basil Boiling Water
1 Tbsp. Lemon Juice Cook till Al Dente
2 Garlic Cloves Minced
¼ Cup Red Onion, Small Dice
1 Tbsp Honey
1Tsp. Salt
1 Tsp. Pepper
1 Cup Cherry/Plum Tomatoes Halved
Preparation:
Cool Pasta
Mix Vinaigrette and Pasta together
Add Grated Fresh Parmesan
Add Fontina Cheese Small Cubes
Pinch of Salt
Plate
6 Tbsp. Olive Oil I Box Fuseli- Spinach Flavor Optional
2 Tbsp. White Wine Vinegar ¼ Cup Salt
2 Tbsp. Chopped Fresh Basil Boiling Water
1 Tbsp. Lemon Juice Cook till Al Dente
2 Garlic Cloves Minced
¼ Cup Red Onion, Small Dice
1 Tbsp Honey
1Tsp. Salt
1 Tsp. Pepper
1 Cup Cherry/Plum Tomatoes Halved
Preparation:
Cool Pasta
Mix Vinaigrette and Pasta together
Add Grated Fresh Parmesan
Add Fontina Cheese Small Cubes
Pinch of Salt
Plate
| Summer Spinach Pasta Salad in Basil Honey Vinaigrette |
| Mediterranean Coleslaw |
| Custard Whiskey Bread Pudding |
| Dailey Cooking by Nikki |