Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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Herbed yogurt dressing

Ingredients

2 cloves garlic
1 cup chopped fresh cilantro
3/4 cup chopped fresh parsley
1/2 tsp grated lime peel
1/4 tsp crushed red pepper flakes-optional
1/4 tsp salt
1 tsp fresh lime juice
1 cup plain non-fat yogurt

How to prepare

With a food processor or blender running, drop in the garlic. Add remaining ingredients except for the yogurt. Blend until finely chopped. Stir cilantro mixture into the yogurt. Let sit for at least 10 minutes (preferably longer) to allow flavor to mellow. Yield: makes about 1 cup.

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Poppyseed cake

Ingredients

1/4 cup butter
1 cup sugar (or 3/4 cup honey, or 3/4 cup maple syrup)
2 eggs
2 cup flour
2 1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup milk
1/2 cup water
1/3 cup poppyseed
2 tbsp rose or orange flower water (or 1/2 tsp almond extract)
1/2 cup golden raisins, dredged in flour (opt )

How to prepare

Heat oven to 350 f grease & flour 2 9″x5″ loaf pans cream butter & sugar add eggs One at a time, beating well after each addition in a separate bowl, mix together all Dry ingredients, except raisins and poppyseeds in a measuring cup mix milk, water & Flavoring there should be just over 1 cup liquid Add dry mixture and liquids alternately to creamed mixture, beating well after each Addition add poppyseeds and blend thoroughly, then add the raisins and stir them in Gently by hand (to prevent the flour-coating from coming off which will send all the Raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx 1 hour 10 minutes (till the edges pull Away from the sides of the pan, and a skewer stuck in the center comes out clean) This is a very densely textured cake, not like the standard white-cake type of Poppyseed cake

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Bruschetta w/ grilled shrimp and sweet basil mustard

Ingredients

16 lg shrimp, peeled and deveined
1 tbsp chopped thyme
1 1/2 cup plus 1/3 cup olive oil
8 basil leaves
4 tbsp dijon mustard
1 tbsp honey
3 tomatoes (about 6 oz each)
1 sm onion
1 bunch sweet basil
1/2 cup balsamic vinegar
8 slices sourdough bread (1/2″ thick)
2 cloves garlic
Salt and pepper
1 bunch watercress or arugula

8 skewers (rosemary or wood), soaked in water

How to prepare

Marinate shrimp with thyme, pepper, and 1/4 cup olive oil skewer shrimp (2 on each Skewer), cover with foil, and keep refrigerated until ready to cook in a blender, Puree basil leaves with 1/3 cup olive oil, dijon mustard, and honey until mixture Is light green and smooth cut tomatoes into 1/2″ cubes coarsely chop onions and Basil combine tomatoes, onions, and chopped basil in lg bowl, season mixture with Balsamic vinegar, 1 cup olive oil, salt, and pepper brush bread slices with 1/4 cup Olive oil and grill until brown on both sides rub with garlic cloves and place on a Serving plate toss watercress or arugula with 1/2 of the sweet basil-mustard Mixture and place on top of the bread slices arrange tomato salad on top of the Bread slices salt shrimp lightly and barbecue arrange 2 shrimp on top of each slice Of bread, and drizzle the remaining sweet basil mixture on top of the shrimp c 1994 by wolfgang puck.

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Medford pear bread

Ingredients

2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup + 1 tbsp softened butter, divided
1 egg, well-beaten
1 cup + 2 tbsp gran. Sugar, divided
1 cup peeled, diced fresh pears
1/2 cup red wine (can substitute grape juice)
1 tbsp grated lemon rind
1/2 cup milk
1 cup chopped walnuts (optional)

How to prepare

1. Preheat oven to 350 degrees f.
2. In a medium skillet, saut

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Buttermilk pie crust dough

Ingredients

2 1/2 cups unbleached all purpose flour
2 tbsp sugar
1 tsp salt
1/2 cup unsalted butter, chilled and diced
1/2 cup solid vegetable shortening, chilled
6 tbsp buttermilk

How to prepare

Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. Notes: dough can also be prepared in processor. Using on/on turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form. Proceed as above. Can be made ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.

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Spicy thai vinaigrette

Ingredients

1 garlic clove, finely chopped
1/4 tsp ginger, finely chopped
3 tbsp vinegar, rice
1 tsp brown sugar
1 tsp soy sauce
1/4 cup oil
1/2 tsp oil, sesame
1/4 tsp pepper, red, crushed
Onions, red (optional), chopped
Orange, mandarin (optional)
Jicama, raw, sliced (optional)

How to prepare

Combine all ingredients and mix well pour over mixed lettuces, toss and serve.

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Kos lemon pie

Ingredients

Pastry
1 cup unbleached all-purpose flour
1/4 cup confectioners’ sugar
1/2 tbsp finely grated lemon peel
1 pn salt
8 tbsp unsalted butter – cut into small pieces

2 egg yolks
1 tsp vanilla extract

filling
8 tbsp unsalted butter – at room temp
1/3 cup honey
5 egg yolks
1 1/2 cup ground blanched almonds
2 lemons; juiced
1/4 cup heavy cream
1/2 cup superfine sugar
1/2 cup -water
1 lemon; juiced
confectioners’ sugar; sifted

How to prepare

To make the pastry, sift the flour and confectioners’ sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. Beat the egg yolks and vanilla together and stir into the flour mixture. Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. Tightly cover with plastic wrap and refrigerate for 30 minutes.
Set a rack in the center of the oven and heat the oven to 375 f.
Lightly flour a work surface and roll out the pastry to fit a 9- to 10″ tart pan with a removable bottom. To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. Line with aluminum foil and bake 6 to 8 minutes or until just set. Set aside, and lower the oven temperature to 325 f.
To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. Beat in the egg yolks one at a time. Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. Pour into the pastry shell and lightly smooth the top with a spatula. Bake 30 to 40 minutes, or until golden brown and set.
Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan. Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. Set aside to cool slightly. Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners’ sugar and the reserved zest. Serve immediately. Servings: 12
note: to make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. Add the egg yolks and vanilla and pulse just to mix. (it is unlikely that you will need to add water.) Wrap and refrigerate.

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Galaktobourekos (Custard Tarts)

Ingredients

6 eggs
1 cup sugar
1 qt milk
6 tbsp cornstarch
1/3 cup water
1/4 cup butter (or margarine)
1 tsp vanilla extract
16 oz filo pastry sheets
12 lb sweet butter; melted
sugar, confectioners

How to prepare

Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. cook over med heat, stirring occasionally.
Dissolve cornstarch in water; slowly add to milk mixture before it comes to a boil. Cook until mixture thickens and comes to a hard boil. Remove from heat; add 1/4 cup butter and vanilla.
Cut pastry sheets in to thirds or into 9×5″ pieces. Brush pastry with hot melted butter. Place about 1 tbsp custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle. Continue folding back and forth into a triangle and brushing with butter to end of strip.
Place triangles, cut side down, on greased cookie sheet. Brush tops with melted butter and bake at 375

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