Posts made in October, 2013

Fruity Fleshy Lady Fingers

Posted on Oct 18, 2013 in Uncategorized

Ingredients: 16 Almond Halves 2 Eggs 1/4 t. Almond Extract 1/2 t. Vanilla Extract 1/2 C. Butter (room temperature) 1/2 C. Powdered Sugar 6 Tbs. White Sugar 1/4 t. Salt 1 3/4 C. Four

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Crème Brulee

Posted on Oct 7, 2013 in BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Crème Brulee

Ingredients: 2 C. Heavy Cream 1 C. Milk 1/4 C. Sugar 1/2 C. Vanilla Bean 2/3 C. Egg Yolks 1/4 C. Sugar Directions: Heat Milk, Cream, 1st amount of Sugar and Vanilla Bean in a heavy bottom pot until steamy. Mix Egg Yolks and 2nd amount of Sugar in bowl. Temper Egg Yolks and Hot Cream mixture. Mix well, then strain. Pour into ramekins (or roasted pumpkins for a fun fall look) and place in a water bath. For mini brulees, bake at 300 degrees for about 30 minutes. For larger brulees, bake at 300 for 40-50 minutes. It will not be firm when you remove them from the oven. You want a jello kind of jiggle. Sprinkle sugar on top and torch.   Yield = 1 quart mix...

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Shrimp and Corn Chowder

Posted on Oct 1, 2013 in BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Shrimp and Corn Chowder

Ingredients: 4 Tbsp. Butter 1 1/2  lbs. Medium Shrimp, peeled & deveined 2 3/4 Onions, chopped 3 Tsp. Chopped Garlic 1 C. Sweet White Wine (Riesling) 1/2 Tsp. Cumin, ground 3/4 lbs. Idaho Potatoes, quartered 3/4 lbs. Small Red Potatoes, halved 3 C. Frozen Corn Kernals 1 C. Half and Half to taste – Fresh Lime Juice 1/4 C. Cilantro, chopped 4 C. Chicken Stock 1 2/2 Tsp. Crushed Red Pepper Directions: Melt 2 Tbsp butter in a pot over moderate heat, 1 tbsp garlic and half onion ; cook stirring occasionally for about 4 minutes. Add wine and 4 cups stock; simmer, stirring occasionally until liquid is reduced to 4 cups, about 20 mins.  Strain stock and discard solids. Melt remaining 2 tbsp butter over moderate heat in reserved pot.  Add remaining onion, crushed red peppers, and cumin; cook, stirring occasionally until onion is tender, about 3 minutes.  Add remaining 2 tsp garlic and cook, stirring 1 minute.  Add shrimp broth and potatoes; simmer, stirring occasionally, until potatoes are fork tender, adding more water to cover potatoes if necessary, about 20 minutes.  Mash some of the Idaho potatoes with a fork to thicken soup.  Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes.  Add half – and- half, juice, and cilantro; salt and pepper to taste. Ladle soup into bowls and serve with lime wedges. Yield = 6...

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