For the crust:
1/2 cup butter
1/3 cup sugar
1 cup flour
For the filling:
3 large apples, sliced 3/8″ thick
2 tbsp butter
1/4 cup sugar
2 tbsp cream 35%
8 oz cream cheese
1/2 cup brown sugar, packed
1 cup sour cream
Grated rind of a lemon
1 lemon juice Continue reading Apple Cheesecake
AKA crostini di fegatini
- 1 cup chicken livers
- 1 tbsp olive oil
- 1 tbsp butter
- 4 flat filets of anchovies
- 2-3 sage leaves
- 1 tbsp wine vinegar
- 1 tbsp capers
- 2 small dill pickles
- 8 slices of French bread (1 day old), 1/2″ thick, toasted.
- 1 cup of chicken broth
Continue reading Chicken liver crostini
1 cup Bechamel Sauce
1 tbsp grated parmesan cheese
1 tbsp grated gruyere cheese
1 tbsp butter
2 egg yolks, lightly whipped
1/2 cup cream 35%
Add parmesan, gruyere and butter to a cup of Bechamel sauce.
Place in a skillet over low fire. When cheeses and butter are melted, remove from fire and use.
If you want it to be richer add the egg yolks and the cream.
4 cups of peanuts
1/4 cup honey
1/4 cup butter
1 tsp cinnamon
2 tbsp granulated sugar
1/3 cup powdered sugar
Preheat the oven to 325 F.
In a small saucepan over medium heat combine butter, honey and half the cinnamon. Stir well and remove from heat when the butter is melted.
Now dump the peanuts in a large bowl. Add the honey-butter mixture and stir real good until evenly coated.
Next, spread the nuts out evenly on a greased cookie sheet and place the nuts in the oven. Roast for about 12 to 15 minutes. NOTE: The honey burns easily, so give this operation your full attention.
Remove the nuts from the oven and quickly dump them back into that large bowl before they
begin to cool. Add the granulated sugar and the remaining half-teaspoon of cinnamon.
Stir well and spread nuts back onto the pan to cool completely. They will solidify into a large sheet.
Not to worry.
When the nuts are completely cool, break the chunks up with your hands and put the nuts into a different but equally large bowl. Add the powdered sugar (sifted), a couple tablespoons at a time, and work it in real good with your fingers, breaking up the chunks in the process.
1/2 lb semi-sweet chocolate squares
1/2 lb Nutella spread
1/2 lb roasted whole hazelnuts / filberts
First roast the Hazelnuts at 400 F for about 5 or 6 minutes. Place them in a towel and rub together, to remove the skins.
Melt the chocolate squares in a double boiler (the water must barely simmer; better if the top container doesn’t touch the water).
Remove from heat and add the Nutella spread. It will easily melt and blend in.
Add the nuts, mix well and pour into a 8″ x 8″ container.
When cooled down at room temperature, keep into a refrigerator until time to serve.
Cut into bite size, to avoid holding a large piece in your hand.