Whispers Of The Frost Cocktail recipes

Results: 49351 - 49353 of 49353
Ingredients (19) Eye: <B>Crabcakes:</b> 1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other crabmeat can be substituted) ... ( more )
- <B>Crabcakes:</b>
- 1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other crabmeat can be substituted)
- 1 small red onion, in small dice
- 1/2 large red bell pepper, in small dice
- 2/3 cup mayonnaise (homemade will be better), with Tabasco and freshly ground black pepper added to taste
- 1/3 cup Creole mustard or other coarse mustard
- 2 teaspoons capers, drained and coarsely chopped
- 1/2 medium hard-cooked egg, diced small
- 1 teaspoon prepared horseradish
- Kosher salt and freshly ground pepper to taste
- 1 teaspoon <a href ="/recipes/recipe_views/views/104680">Creole Seafood Seasoning</a> or any Creole seasoning mix, or to taste
- 2 tablespoons butter<B>Corn accompaniment:</b>
- 2 tablespoons butter
- 3 cups freshly shucked corn kernels, about 6 ears
- 2 jalape&#241;o peppers, seeds and membranes removed, in 1/8-inch dice
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon minced fresh thyme<B>For serving:</b>
- 1 green onion, finely sliced
- Fresh thyme springs (optional garnish)
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I know what you're thinking: Another crabcake. Well, all crabcakes are <I>not</i> alike. Whe... ( more )

Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, comb... ( more )

Servs: 4

Ingredients (35) Eye: 3 leeks (white and pale green parts only), sliced, washed well, and &nbsp;drained 2 celery ribs, chopped 2 medium fennel bulbs ... ( more )
- 3 leeks (white and pale green parts only), sliced, washed well, and
- &nbsp;drained
- 2 celery ribs, chopped
- 2 medium fennel bulbs (sometimes called anise, about 1 3/4 pounds),
- &nbsp;stalks trimmed flush with bulbs, bulbs sliced, and fronds reserved
- 1 large onion, chopped
- 1 cup olive oil
- 1 teaspoon saffron threads, crumbled
- 1 tablespoon very hot water<p><B>For 8 cups fish stock:</B>
- 3 pounds bones and trimmings of any white fish such as grouper,
- &nbsp;halibut, sole, and flounder
- 2 carrots, chopped coarse
- 2 celery ribs, chopped coarse
- 1 large onion, chopped coarse
- 1 bunch parsley stems, washed well and spun dry
- 10 whole black peppercorns
- 4 bay leaves
- 2 tablespoons dried thyme, crumbled, or 1 fresh sprig thyme
- 12 cups water
- 1 cup dry white wine<p>1 cup dry white wine
- two 28-ounce cans whole tomatoes, drained and chopped coarse
- 4 garlic cloves, crushed
- 4 bay leaves
- 2 tablespoons tomato paste
- 1/2 cup packed fresh flat-leafed parsley leaves, washed well, spun dry,
- &nbsp;and chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground white pepper, or to taste
- 1 1/2 pounds white fish fillets such as grouper or halibut, cut into large
- &nbsp;pieces
- two 2-pound live lobsters
- 18 very large mussels (about 1 1/2 pounds), scrubbed well and beards
- &nbsp;pulled off
- 18 littleneck clams (about 2 pounds)
- Accompaniments: baguette slices brushed with olive oil, rubbed with a garlic clove half, and toasted
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In a large heavy kettle cook leeks, celery, fennel bulbs, and onion in oil over moderate hea... ( more )

Servs: 4

Ingredients (35) Eye: <B>For cake layers:</B> 13/4 cups unsweetened cocoa powder (not Dutch-process) 13/4 cups boiling water 4 ounces fine-quality bi... ( more )
- <B>For cake layers:</B>
- 13/4 cups unsweetened cocoa powder (not Dutch-process)
- 13/4 cups boiling water
- 4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
- one 8-ounce container sour cream
- 1 tablespoon plus 1 teaspoon vanilla
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 3/4 sticks (1 3/4 cups plus 2 tablespoons) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3/4 cup firmly packed light brown sugar
- 5 large eggs<B>For ganache:</B>
- 1 cup heavy cream
- 8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
- 2 tablespoons unsalted butter, softened
- 2 teaspoons freshly grated orange zest
- 1 tablespoon Cointreau or other orange-flavored liqueur<B>For assembly:</B>
- one 8-inch cardboard round*
- one 6-inch cardboard round*
- three 8-inch plastic straws<B>Orange Buttercream:</B>
- <B>For orange curd:</B>
- 5 large egg yolks
- 1/4 cup sugar
- 1/2 cup fresh orange juice
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 1/2 teaspoons fresh lemon juice<B>For buttercream:</B>
- 1 1/4 cups sugar
- 1/2 cup water
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 6 1/2 sticks (3 1/4 cups) unsalted butter, cut into pieces and softened to cool room temperature
- 1/2 teaspoon salt
- 2 tablespoons freshly grated orange zest
- Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.Decoration: fraises des bois (wild strawberries)** and small roses with some leaves attached (both fruit and flowers must be nontoxic and pesticide-f
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Preparing The Cake: Make cake layers: Preheat oven to 350&deg; F. and line 2 buttered 7- b... ( more )

Servs: 30

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