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cooking.nytimes.com
These pastry nests may look rather composed and restaurant-like, but don’t be put off It’s just a case of making the various elements separately; a day in advance, if you like, in the case of the pears (which benefit from being soaked overnight in the syrup) and the kataifi pastry bases (which can be baked one day ahead; let them cool, then keep them in a sealed container at room temperature) That leaves just the cream to whip, the syrup to reduce and the assembly to do before serving
These pastry nests may look rather composed and restaurant-like, but don’t be put off It’s just a case of making the various elements separately; a day in advance, if you like, in the case of the pears (which benefit from being soaked overnight in the syrup) and the kataifi pastry bases (which can be baked one day ahead; let them cool, then keep them in a sealed container at room temperature) That leaves just the cream to whip, the syrup to reduce and the assembly to do before serving
Ingredients:
superfine sugar, star anise, cinnamon, cardamom pods, lemon, lemon juice, pears, pastry, butter, honey, pistachios, mascarpone cheese, saffron, heavy cream
cooking.nytimes.com
Be sure to slice the apples thin so that they cook in the amount of time needed to bake the crust — this isn’t a chunky filling.
Be sure to slice the apples thin so that they cook in the amount of time needed to bake the crust — this isn’t a chunky filling.
Ingredients:
pie dough, smith apples, superfine sugar, flour, maple syrup, lemon juice, cinnamon, vanilla, egg, brown sugar, butter
www.allrecipes.com
Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
www.allrecipes.com
Bacon and balsamic vinegar combine with raw sugar to give a sweet and tart finish with a gourmet look.
Bacon and balsamic vinegar combine with raw sugar to give a sweet and tart finish with a gourmet look.
www.foodnetwork.com
Get Sparkling Sangria Recipe from Food Network
Get Sparkling Sangria Recipe from Food Network
www.allrecipes.com
If you are looking for a low-sugar raspberry jam, this is the recipe for you. No extra sugar is added to this delicious jam that is made with only 3 ingredients.
If you are looking for a low-sugar raspberry jam, this is the recipe for you. No extra sugar is added to this delicious jam that is made with only 3 ingredients.
www.foodnetwork.com
Get Sugar Snap Peas with Sesame Recipe from Food Network
Get Sugar Snap Peas with Sesame Recipe from Food Network
Ingredients:
sugar snap peas
www.delish.com
Be prepared for a bit of work if you're going to make this sensational dessert. Golden delicious apples are the best apples to use, granny smith the second best.
Be prepared for a bit of work if you're going to make this sensational dessert. Golden delicious apples are the best apples to use, granny smith the second best.
www.foodnetwork.com
Get Jalapeno and Cheddar Cornbread Recipe from Food Network
Get Jalapeno and Cheddar Cornbread Recipe from Food Network
Ingredients:
butter, gluten, cornmeal, superfine sugar, baking powder, salt, baking soda, buttermilk, eggs, cheddar cheese, creamed corn, green onions, jalapeno chiles
www.chowhound.com
Learn to make Chowhound's Long Island Iced Tea recipe, a potent blend of vodka, tequila, rum, gin, and triple sec. Guide includes a history of the infamous drink...
Learn to make Chowhound's Long Island Iced Tea recipe, a potent blend of vodka, tequila, rum, gin, and triple sec. Guide includes a history of the infamous drink...
cooking.nytimes.com
This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to taking, more than once, an even quicker route: using good store-bought crepes
This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to taking, more than once, an even quicker route: using good store-bought crepes