Purée Freneuse (Rice and Turnip Purée)

A surprise winter hit from Julia Child's
Mastering the Art of French Cooking, Vol. 2:

4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
2 cups milk
1 cup white rice
½ t salt
¼ t thyme
1 bay leaf
2 T butter
3 cloves garlic, mashed
3 T cream (or butter)
salt and white pepper to taste
parsley (optional, for garnish)

Rice and Turnip Puree
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Red Velvet Cake

Makes 6 cupcakes (I hope)

1¼ cups cake flour
¼ cup unsweetened cocoa
½ teaspoons salt
¾ cups granulated sugar
1 teaspoons baking soda
dash tsp. espresso powder (optional)
2/3 cups canola oil
1/3 oz. red food coloring
½ teaspoons vanilla
1 teaspoons red apple cider vinegar
1 large eggs
½ cup buttermilk

Cream cheese icing: http://www.joyofbaking.com/RedVelvetCake.html

Red Velvet Cupcake
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Torta Rojel

Leonard Kreusch Reisling Sekt

Trader Joe's: 

Available at Schneider's on Capitol Hill.

Crisp, lightly effervescent Riesling.

Eggnog cheesecake / pumpkin pie bars

1. Make a pie crust

Preheat oven to 325F .
Partially bake a double batch of pie crust spread out in a 9x13" casserole or baking dish. (Note, you'll only need 2/3rds of the crust here, but a single batch is not enough.

2. Make a pumpkin pie filling

3. Make the cheesecake layer:

16 oz cream cheese, softened
1/2 cup sugar
1 egg
1/3 cup eggnog
1 tablespoon all-purpose flour

Pumpkin eggnog cheesecake bars
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Truffle Cream Sauce

Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

Truffle Cream Sauce with Agniolotti, served with salad and a roll
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Hard Sauce / Rum Butter

Known as hard sauce in Southern American cuisine, and good on mince meat and pecan pies, or simply as Rum butter in Jamaica

2 oz butter (4 Tbsp)
4 oz suger (8Tb)
1 Tbsp dark rum

Your rating: None Average: 2 (1 vote)

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