Banyan Branches – Page 406 – Alison's Recipes

Cherry Squares

1 cup soft margarine 1 1/2 cups sugar 4 eggs 1 tablespoon lemon extract 2 cups flour 1 28 oz can cherry pie filling Powdered sugar (for sprinkling on top) Preheat oven to 350 degrees Beat margarine and sugar Add eggs, one at a time Add lemon extract Add flour, beat until well blended Pour… Continue reading Cherry Squares

Cheese Mantecaos

3/4 cup butter at room temperature 2 cups coarsely grated Swiss or Gruyere 1 1/2 cups unbleached flour 1 egg yolk 1/2 teaspoon salt 1/4 teaspoon cayenne 2 teaspoons cumin seeds Heat oven to 450 degrees Combine all ingredients except paprika, mix with pastry cutter until mixture resembles coarse crumbs Roll into tablespoon sized balls… Continue reading Cheese Mantecaos

Champagne Mimosa

1 Tbs. Triple Sec 2 Tbs. fresh orange juice 4 oz. Champagne or sparkling wine 1 orange wheel, for garnish Pour the Triple Sec, orange juice and Champagne into a Champagne flute. Stir briefly and garnish with orange wheel.

Caramels

1 cup margarine or butter 2 1/4 cups packed brown sugar 2 cups light cream 1 cup light corn syrup 1 teaspoon vanilla Line 9 x 9 x 2 baking pan with foil, extending foil over edges of pan Butter foil and set aside In 3 quart saucepan, melt margarine or butter over low heat… Continue reading Caramels

Caramelized Plantains

4 ripe plantains 1 tablespoon butter 1 tablespoon sugar Peel the plantains and slice them into 1/2-inch rounds Heat the butter to foaming in a heavy skillet over medium heat Add the plantain slices to the butter and cook for 5 to 8 minutes, or until they are lightly browned and slightly caramelized Sprinkle the… Continue reading Caramelized Plantains

Caldo Verde

1 tablespoon olive oil 1 medium yellow onion, chopped 2-3 cloves garlic, minced 4 cups vegetable stock 4 cups diced white potatoes (peeled or unpeeled) 1/2 teaspoon salt 1/2 teaspoons ground white or black pepper 2 cups chopped, packed kale or chard 1 15 oz. can white kidney beans (cannellini) drained 1/4 cup diced roasted… Continue reading Caldo Verde

Broccoli or Cauliflower Cheese Soup

1 pound broccoli or cauliflower, coarsely chopped 6 tablespoons ( 3/4 stick) butter 1/4 cup all purpose flour 4 cups vegetable stock 2 cups heavy (whipping) cream Salt Freshly ground black pepper 1 cup chopped yellow onion 1 tablespoon minced garlic 2 tablespoon minced jalapenos 1 cup freshly shredded cheddar cheese 1 cup freshly shredded… Continue reading Broccoli or Cauliflower Cheese Soup

Brie and Sherry Soup

8 oz. ripe Brie 2 tablespoons vermouth or dry white wine 4 shallots, minced 3 scallions, minced 2 cups vegetable stock 1 1/2 cups evaporated skim milk 1 cup dry sherry 1 1/2 tablespoons arrowroot 1/2 teaspoon salt 1/2 teaspoon pepper Remove rind from Brie and dice cheese Heat vermouth and saute shallots and two… Continue reading Brie and Sherry Soup

Boursin Blend

2 tablespoons fresh chives 2 tablespoons fresh parsley 1 1/2 tablespoons fresh marjoram 1 tablespoon fresh basil 1 1/2 teaspoon fresh lemon thyme 1 clove garlic 1/2 teaspoon fresh ground black pepper 1 pound softened cream cheese 1/2 pound softened butter Chop herbs and garlic in spice grinder Add pepper Combine cream cheese and butter… Continue reading Boursin Blend

Black Bean Posole

1 cup dried black beans, soaked overnight and drained 6 cups water or light vegetable stock 1 tablespoon canola oil 1 medium yellow onion, diced 1 green or red bell pepper, seeded and diced 2 cloves garlic, minced 1 15-oz can crushed tomatoes 1 14-oz can white hominy, drained 2 tablespoons minced fresh parsley 2-3… Continue reading Black Bean Posole

Basic Basil Pesto

4 cups fresh basil leaves 4-6 cloves garlic 3/4 cup toasted pine nuts 1/2 cup fresh parsley leaves 1 teaspoon salt 1 cup olive oil 3/4 cup grated Parmesan cheese Place all ingredients except oil and cheese in food processor Slowly add oil and process to a chunky paste Slowly fold in cheese

Basic Crostini

Slice good quality French baguette or Italian bread into one inch pieces Brush both sides of slices with any good quality infused olive oil Oven toast or broil slices, turning once, until crispy

Balsamic Parmesan Salad Dressing

3 tablespoons balsamic vinegar 1/3 cup olive oil 1 tablespoon mayonnaise 2 cloves garlic 1 teaspoon onion 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon Dijon 1 tablespoon parmasan cheese, grated Combine all ingredients.

Apricots with Dulce de Leche

12 apricots, halved 4 tablespoons unsalted butter, melted 5 tablespoons light brown sugar 1 cup pecan halves 1/2 cup dulce de leche Heat broiler. Place apricot halves, cut side up, on one half of baking sheet. Brush tops with 2 tablespoons of butter. Sprinkle with 3 tablespoons of sugar. In a small bowl, toss pecans… Continue reading Apricots with Dulce de Leche

Apple Dumplings

1 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons margarine or butter 2 1/4 cups all-purpose flour 2/3 cup shortening 6 small apples, pears or peaches For syrup: Mix 1 cup sugar, 1/4 teaspoon nutmeg and 1 1/4 cups water, bring to boil and simmer 5 minutes Remove from heat… Continue reading Apple Dumplings

Amaretto Zabaglione

6 large egg yolks, lightly beaten 1/2 cup sugar 1/2 cup dry white wine 1/4 cup amaretto liqueur 4 fresh peaches, peeled and diced 1 pint fresh red raspberries In top of double boiler over simmering water, combine eggs, sugar, wine and amaretto Stir constantly with wire whisk until thick and light, 5-8 minutes (may… Continue reading Amaretto Zabaglione

Cold Honeydew Soup

4 tablespoons small pearl tapioca 2/3 cup water 1 ripe honeydew melon (about 4 pounds) 2 2/3 cups coconut milk 6 tablespoons sugar Combine tapioca and water in small bowl and let sit for 45 minutes. Cut honey into quarters, remove seeds and peel/rind. Cut into large pieces and puree to a thick, liquid consistency.… Continue reading Cold Honeydew Soup