Gazpacho (cold tomato soup)

Gazpacho (cold tomato soup)
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A refreshing soup made of raw vegetables and served cold. It is widely eaten in Spain, particularly during the hot summers.
Servings
6 people
Servings
6 people
Gazpacho (cold tomato soup)
Print Recipe
A refreshing soup made of raw vegetables and served cold. It is widely eaten in Spain, particularly during the hot summers.
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Blend all ingredients in blender till smooth. Chill in refrigerator and serve cold.
Recipe Notes

Recipe courtesy of Catherine

The Sun Also Rises

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Copycat Panera Squash Soup

Copycat Panera Squash Soup
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Recipe by Mindi with SweetandSimpleLiving.com
Servings Prep Time
4-6 people 25 min
Cook Time
35 min
Servings Prep Time
4-6 people 25 min
Cook Time
35 min
Copycat Panera Squash Soup
Print Recipe
Recipe by Mindi with SweetandSimpleLiving.com
Servings Prep Time
4-6 people 25 min
Cook Time
35 min
Servings Prep Time
4-6 people 25 min
Cook Time
35 min
Ingredients
Servings: people
Instructions
  1. Preheat oven to 450 degrees Fahrenheit and lay a baking sheet to the side.
  2. Peel and seed the butternut squash and then cut into chunks. Peel and quarter the onion
  3. Toss squash and onion in the olive oil and then salt and pepper to taste.
  4. Spread mixture onto baking sheet into a single layer and cook for 20 minutes.
  5. Allow to cool at least 10 minutes. Once cooled off, puree squash and onion in a blender or food processor.
  6. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and heavy cream. Bring to a low boil over medium heat.
  7. Add the honey and spices and simmer for 10 minutes.
  8. Garnish with pumpkin seeds and serve warm.
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Jewish Rye Bread

Jewish Rye Bread
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One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Jewish Rye Bread
Print Recipe
One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Ingredients
Servings: 1-pound loaf
Instructions
  1. Add all the ingredients to the bread machine pan. Process on the basic bread setting. Remove bread from the pan to cool on a rack. Store wrapped in aluminum foil or in a paper bag.
Recipe Notes

From the book:

Rustic European Breads from Your Bread Machine 

by Linda West Eckhardt and Diana Collingwood Butts

 

 

 

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Pain d’amande

Pain d'amande
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This is traditional Belgian cookie, known as almond bread (pain d’amande). I love anything super-crisp so naturally, this is one of my all-time favorite cookies. They go with anything, from a bowl of ice cream to a steaming cup of coffee. Be sure to bake them on parchment paper since if you use a silicone mat, they won’t get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -David Lebovitz
Servings
80-90 cookies
Servings
80-90 cookies
Pain d'amande
Print Recipe
This is traditional Belgian cookie, known as almond bread (pain d’amande). I love anything super-crisp so naturally, this is one of my all-time favorite cookies. They go with anything, from a bowl of ice cream to a steaming cup of coffee. Be sure to bake them on parchment paper since if you use a silicone mat, they won’t get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -David Lebovitz
Servings
80-90 cookies
Servings
80-90 cookies
Ingredients
Servings: cookies
Instructions
  1. Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter just melts but don’t allow to boil: most of the sugar should not be dissolved.
  2. Remove from heat and stir in the flour, baking soda, salt, and almonds until well mixed.
  3. Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm (2-4 hours or overnight).
  4. To bake the cookies, preheat the oven to 325º (160ºC.)
  5. Using a very sharp chef’s knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they’ll be.
  6. Space the cookies on parchment lined baking sheets and bake for 6-12 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 6-10 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. Start checking on them at around 6 minutes.
  7. Cool completely, then store in an airtight bin until ready to serve.
  8. Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
Recipe Notes

See how to make Pain d'amande

Adapted from Sweet Miniatures by Flo Braker

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Basmati Rice

Basmati Rice
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Servings
6 people
Cook Time
40 minutes
Servings
6 people
Cook Time
40 minutes
Basmati Rice
Print Recipe
Servings
6 people
Cook Time
40 minutes
Servings
6 people
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve.
  2. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes.
  3. Stir in water and salt and bring to a boil over high heat.
  4. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes.
  5. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.
Recipe Notes
Traditional Indian recipes for basmati rice call for soaking the rice, but we find that it isn't necessary in this case.
Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.

Recipe courtesy of Catherine via epicurious.com

I am Malala

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Sweet Cherry Sauce

Sweet Cherry Sauce
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Fabulous over ice cream, cheesecake, tart desserts, and especially when served with ham! The recipe halves well, too.
Sweet Cherry Sauce
Print Recipe
Fabulous over ice cream, cheesecake, tart desserts, and especially when served with ham! The recipe halves well, too.
Ingredients
Servings:
Instructions
  1. Add water to the reserved liquid to make 1-1/2 cups.
  2. In a 2 QT saucepan combine sugar, cornstarch, and salt. Add the 1-1/2 cups of cherry liquid. Cook over medium heat until sugar is dissolved, about 1-2 minutes.
  3. Stir in butter, cinnamon, cloves, and lemon juice. Continue cooking, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute. Stir in cherries.
Recipe Notes

*Janice substitutes 1/4 each of ground cinnamon and cloves in place of the whole spices.

Delicious with Citrus Semifreddo

 

Recipe courtesy of Carol via her friend Janice.

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Citrus Semifreddo

Citrus Semifreddo
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Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Citrus Semifreddo
Print Recipe
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Ingredients
Servings: people
Instructions
  1. Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
  2. Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
  3. Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
  4. Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
  5. Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
Recipe Notes

“I substituted ginger snaps for the amaretti cookies and served Sweet Cherry Sauce on the side.” ~ Carol

Recipe courtesy of Carol via Giada De Laurentiis

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French Almond Cake

French Almond Cake
Print Recipe
Fantastic!
Servings
12 people
Cook Time
40 min
Servings
12 people
Cook Time
40 min
French Almond Cake
Print Recipe
Fantastic!
Servings
12 people
Cook Time
40 min
Servings
12 people
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Preheat over to 350 degrees.
  2. Beat almond paste until soft and pliable. Add eggs, one at a time. Beat in the sugar. Add butter and beat until the batter is well creamed.
  3. Sift together dry ingredients. Stir into creamed mixture. Pour into the prepared pan. (Sliced almonds may be sprinkled on top.)
  4. Bake for 40-45 minutes. Cool.
  5. Serve sprinkled with powdered sugar and fresh berries on the side, or with berry sauce and whipped cream.
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