Emily’s Food and Recipe Blog

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Archive for December, 2007

Mediterraneo bars

Posted by moderndaygourmet on December 24, 2007

Crust (recipe follows)
1/4 cup sugar
2 tablespoons flour
2 large eggs
1/2 cup apricot preserves
1/3 cup fresh lemon juice
1/2 cup almond slices, finely chopped,plus 1/4 cup slices for garnish
Glaze (recipe follows)

While crust is baking, stir together sugar and flour in a medium bowl. Whisk in the eggs. Stir in the apricot preserves, breaking up any large pieces. Mix in the lemon juice. When the crust is ready, reduce heat to 300, slide the rack out without removing the pan, and pour the filling over the hot crust. Bake for 20 to 25 minutes until the topping no longer jiggles in the center. During the last 5 minutes, sprinkle on chopped almonds.

When done, set on a wire rack and cool completely in the pan. Drizzle the glaze across the surface. Lift the foil liner, and transfer to a cutting board. Use a long, sharp knife to cut into bars. Poke 3 or 4 sliced almonds into a fan design on each bar. Makes 16.

Crust: Melt 8 tablespoons unsalted butter in a saucepan over medium heat. Remove from heat, and stir in 1/4 cup sugar, 1/4 cup finely chopped almonds, 3/4 teaspoon vanilla and 1/8 teaspoon salt. Add 1 cup minus 2 tablespoons flour. Mix until just incorporated.

Line an 8×8 inch pan with foil, allowing foil to have flaps over two opposite sides. Mist with nonstick spray. Press crust into pan and bake for 25 to 30 minutes at 350 until crust is well browned on the edges and lightly browned at the center.

Glaze: Combine 1 cup powdered sugar with 1 tablespoon Amaretto. Add 1 to 3 teaspoons water gradually to thin until a drizzling consistency is obtained.


Posted in Desserts - cookies | Leave a Comment »

Hazelnut sandwiches

Posted by moderndaygourmet on December 24, 2007

1/2 cup hazelnuts (toasted, skinned, cooled)
1/4 cup plus 3 tablespoons sugar (divided use)
3/4 cup plus 2 tablespoons flour
1 stick butter (cold, cut into pieces)
1 (13 ounce) jar Nutella

Pulse nuts with 1/4 cup sugar in food processor until nuts are finely ground. Add flour and pinch of salt, pulsing until combined. Add butter, and pulse until dough forms a ball. Divide dough in half and roll into 2 logs about 1 inch wide on a floured surface. Wrap in plastic wrap and chill for at least 1 hour.

Cut logs into 1/2 inch slices and place on baking sheet. Bake about 12 minutes at 350 until bottom edges turn a pale golden color. Cool on baking sheet for 2 minutes. Dip tops of warm cookies in remaining 3 tablespoons sugar; cool completely on rack.

Spread Nutella on half of the cookies and sandwich with the remaining cookies. Makes 15-18 sandwiches.

Posted in Desserts - cookies | Leave a Comment »


Posted by moderndaygourmet on December 24, 2007

1 cup flour
1 teaspoon baking powder
1 (8 ounce) can crushed pineapple, drained very well
1 (14 ounce) can sweetened condensed milk
7 ounces sweetened coconut
1/2 cup butter, melted
1/2 cup almonds, toasted and chopped
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1 cup caramel ice cream topping
36 toasted whole almonds

Combine flour and baking powder; set aside. In large bowl, combined drained pineapple, condensed milk, coconut, butter, chopped almonds, lemon peel and almond extract. Mix well. Sprinkle flour and baking powder over pineapple mixture and mix well. If dough appears runny, add extra coconut to thicken it.

Drop by heaping tablespoon onto greased cookie sheet . Dough should mound. Bake for 12 to 15 minutes at 350 until lightly browned.

Let cool completely. Drizzle with with caramel. Top with a whole almond. Makes 2 1/2 to 3 dozen.

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Bordelaise sauce

Posted by moderndaygourmet on December 22, 2007

This is amazing on steaks!

1 cup red wine
1 chopped shallot
salt and pepper to taste
1 can (14 ounces) basic brown soup broth or stock
1 tablespoon butter
1 tablespoon cornstarch mixed with 2 teaspoons water
1/4 pound mushrooms, sliced
1 clove crushed garlic

Place the wine and stock in a small saucepan, bring to a boil and reduce to half. Saute the mushrooms, shallots and garlic in the butter until tender; add to the wine and stock mixture. Add salt and pepper, and simmer for a few minutes. Thicken with the cornstarch mixture.

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Drop in and Decorate (cookies for donation)

Posted by moderndaygourmet on December 18, 2007

How cool is this? On another blog I found a link to Drop in and Decorate.

I think that would be loads of fun. Host a party and decorate cookies with friends and family, then donate them to a charitable organization, shelter, or other place in need.

Apparently this is done a lot at Christmas time but I almost think that another time would be better. Some other time of year when everyone else isn’t donating too. Good to spread the love over the whole year, not just December.

Posted in Desserts - cookies | Leave a Comment »

Weekly menu

Posted by moderndaygourmet on December 14, 2007

Here’s what we’ll be having over the next week:

Chicken caesar salad
Clam chowder
Chicken fried rice
Shrimp and okra gumbo
Hot dogs
Red beans and rice
Taco soup
Steaks, mashed sweet potatoes, green beans

We might not get to all those items but there is the weekend, lunches, etc. If not we’ll carry them over to the next week. This is for purposes of my grocery list though.

Posted in Menus - weekly | Leave a Comment »

Shrimp and okra gumbo

Posted by moderndaygourmet on December 14, 2007

I plan to make this sometime in the next week.

2 pounds medium shrimp – peeled and deveined
salt and pepper to taste
cayenne pepper to taste
1/2 cup olive oil
2 pounds chopped okra
1 tablespoon tomato paste
1 tomato, chopped
1 cup chopped onion
4 cloves garlic, minced
1/2 cup chopped celery
1/2 cup chopped green bell pepper
12 cups water
1/2 cup chopped green onions

Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.

Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

Posted in Entrees - fish | Leave a Comment »