Barbed Rose Recipes

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khou.com

Posted on December 9, 2010 at 9:46 AM

Avocado Stuffed Pequillo Peppers

10 Each                                                          Pequillo Peppers, scraped of seeds
1 Each                                                             Avocados, flesh only
1 Tablespoon                                                Red Onion, Minced
¼ teaspoon                                                    Garlic Minced
1 Each                                                             Lime, juiced
1/3 Each                                                        Jalapeno Pepper, seeds removed & minced
8 Sprigs                                                          Cilantro, picked & chopped
2 Tablespoons                                               Golden Raisins, chopped
¼ Cup                                                             Pine Nuts, toasted and chopped
to taste                                                           Salt & Pepper
 
In a bowl smash the avocado flesh and mix with the red onion, garlic, lime juice, cilantro, jalapeno, golden raisins, and pine nuts – essentially making a guacamole. Season to taste with salt & pepper. Using a small teaspoon, gently stuff the peppers and arrange on a tray.
 
Gingersnap Cookies with Peppermint Ricotta
 
20 Each                                                          Gingersnap Cookies (recipe included)
2 Cups                                                            Low Fat Ricotta Cheese
2/3 Cups                                                        Sugar or Splenda
1 Pinch                                                           Ground Cinnamon
2 Each                                                             Candy Canes, crushed
 
Combine the ricotta cheese, sugar, cinnamon, and 2/3 of the candy cane. Place a small amount of the ricotta mixture on each gingersnap and garnish with a piece of candy cane.
 
 
Gingersnap Cookies
 
2 cups (280 g)                                               Flour

1½ teaspoons                                                Baking Soda

½ teaspoon                                                    Salt

2 teaspoons                                                   Ground Cinnamon

1½ teaspoons                                                Ground Ginger

½ teaspoon                                                    Ground Black Pepper

11 tablespoons (150 g)                                Butter, at room temperature

2/3 cup (130 g)                                             Sugar

½ teaspoon                                                    Vanilla Extract

¼ cup (80 g)                                                  Molasses
1 Each                                                             Large Egg, at room temperature
1/3 Cup                                                          Sugar
         
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, baking soda, salt, and spices into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the butter into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1-inch diameter balls between your hands. Roll each ball in sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an airtight container.
 
White Bean Humus with Tomato Basil and Pita Chips
 
14 Ounces                                                      Cooked Cannellini Beans
1 Tablespoon                                                Tahini Paste
1 teaspoon                                                     Garlic, minced
1 Each                                                             Lemon, juiced
¾ Cup                                                             Extra Virgin Olive Oil
to taste                                                           Salt & Pepper
 
Combine all ingredients in a food processor and gradually add the oil to emulsify. Season the humus with salt and pepper to taste. This can be made in advance and will hold in the refrigerator (properly covered) for one week.
 
¾ Cup                                                             Ripe Plum Tomatoes, seeded and diced
½ teaspoon                                                    Garlic, minced
1 Ounce                                                          Fresh Basil, torn into pieces
¼ Cup                                                             Extra Virgin Olive Oil
to taste                                                           Salt & Pepper
 
In a bowl, mix all ingredients until combined, season with salt & pepper. Leave at room temperature if serving, otherwise store properly in the fridge for two to three days.
 
Put the humus in a serving dish, making a small well in the middle. Fill the well with the tomato basil mixture and drizzle with some extra virgin olive oil. Serve with toasted pita wedges or crackers.
 
Truffled Popcorn
 
2 Ounces                                                        Air Popped Popcorn Kernels
2 teaspoons                                                   White Truffle Oil
to taste                                                           Salt & Pepper
 
Using a hot air popper, or stove top method, pop the popcorn according to the manufacturers directions. While the popcorn is still hot, toss in a bowl with white truffle oil, salt, and pepper.

Pomegranate Cooler

 

1.5  Cup Pomegranate Juice chilled (Or 1/2 Cup Cranberry Juice chilled + 1 Cup Pom Juice Chilled)
A Fistful of Mint Leaves
1/2 Teaspoon Fresh Ginger Juice
Sprite or any Lime Soda chilled
Ice
Sugar or Honey to Taste
1/2 Teaspoon of Orange Blossom Water (Optional)
Alcoholic Version:

Add:

1 ounce of Vodka + 1/2 Ounce of Orange Liqueur


Preparation:

Muddle the mint leaves (with sugar or honey if you are using it).

Combine the pomegranate, cranberry juice, orange blossom water (if you are using it)  & ginger juice with the mint leaves. Add Ice & give it a good shake shake shake.
(for the alcoholic version, add the vodka & the liqueur along with the juice & other things)

Pour it in to individual glasses, half glass each. Fill it up with Sprite or any Lime Soda.  Garnish with mint leaves.

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