Skip to main content

Dessert Before Dinner

Search This Blog

Holiday Recipes

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

New Years
Ozoni (Japanese New Years Soup)
Sunomono (Japanese pickle salad)

St. Patrick's Day
Family Recipe Irish Soda Bread
Homemade Corned Beef
Irish Soda Scones
Sourdough Irish Soda Bread
Steak and Guinness Pie

Mardi Gras/Easter
Apple Stuffed Pork Tenderloin with sour cherry sauce
Portuguese Biscotti
Portuguese Sweet Bread (Pao Doce)
Rosemary Mint Leg of Lamb
Sourdough Beignets
Sourdough Hot Cross Buns
Sous Vide Maple Rosemary Pork Tenderloin

Cinco de Mayo
Barbacoa Beef Tamales
Crockpot Carnitas
Flour Tortillas
Pico de Gallo
Pozole Rojo
Tomatillo Salsa

Independence Day/Overall Picnic
Japanese Potato Salad
Oven Roasted Baby Back Ribs
Red Potato Salad with Mustard and Dill
Sweet Potato and Black Bean Burgers on Homemade Buns
Watermelon Jello Shots

Halloween
Popcorn Balls

Thanksgiving
Bacon Walnut Apple Stuffing
Bourbon Glazed Sweet Potatoes
Ginger Whole Cranberry Sauce
Pumpkin Mac and Cheese
Stuffing Bread
Thanksgiving spiced Turkey burgers

Christmas
Aebleskiver with apple compote
Tartine Bakery Shortbread Cookies
Three Layer Christmas Jello

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Comments

Post a Comment

Popular Posts

Rye Hot Dog Buns

Sometimes, I love a good hot dog, but the hot dog buns always leave much to be desired. I finally made my own hot dog buns and they weren't difficult at all. They were somewhat sweet with a not too strong rye and caraway flavor. They were soft and toasted perfectly. This is a hot dog that will go great with strong mustard and kraut. Do not sully this dog with ketchup. The cool thing about hot dog buns is making them with the slit down the middle. How do you get them to stay attached? I didn't initially understand how to make these buns, but I've attached a diagram that should explain how to make these. Try them for your next BBQ. I guarantee you won't want to go back to regular hot dog buns. This post has been submitted to Yeastspotting Rye Hot Dog Buns Ingredients ¾ cup rye flour ¾ cup milk ½ cup onion, diced 3 tbsp honey 2 Tbsp butter 1 Tbsp yeast 3 cups AP flour ¾ cup water 1 Tbsp caraway 2 tsp salt 1 egg white 2 Tbsp water Directions Pu

Greek Yogurt Souffle

While scouring Pinterest the other day, I found this amazing recipe for Greek yogurt souffle courtesy of Jules Food . I made it for dessert a couple nights ago and it was super easy and delicious. It was light as air when it was fresh out of the oven and super delicious. Even after it fell, it tasted just like delicious, super light cheesecake. Best of all, this recipe supposedly has 7 grams of protein and only 80 calories per serving. I will make this again and again. I didn't even feel bad about having a leftover for breakfast the next morning Greek Yogurt Souffle Ingredients 1 cup plain greek yogurt 3 large egg yolks 3 egg whites 3 Tbsp AP flour pinch of salt 1 tsp vanilla extract ¼ cup sugar pinch cream of tarter Directions Preheat oven to 375 Butter 6 6oz ramekins and coat the insides with sugar. Shake out and set on a baking sheet Mix together yogurt, egg yolks, flour, salt and vanilla In a separate bowl, beat egg w

Matcha Cupcakes with Red Bean Filling and Kinako Frosting

"It's manju, but in cupcake form" That was the only way I could describe these cupcakes and my inspiration to my coworkers, who greedily ate all of them. For those who don't know, manju is a Japanese dessert that is usually filled with sweet red bean paste. It can be baked or steamed, and it can come in flavors like green tea or kinako. I took my favorite elements of these classic treats from my childhood to make an updated cake that might appeal to the larger population. The cupcakes are wonderfully light with a fantastic aftertaste of sweet green tea. Kinako frosting has a taste similar to peanut butter, but even more awesome. It's an irreplaceable flavor. The frosting isn't terrible sweet and is fluffy. This recipe does not make a lot of frosting, as the red bean adds a lot of sweetness to the cake and is unnecessary. If you want a cupcake with quite a bit of frosting, multiply the recipe by 1.5. They dubbed these cupcakes "Hapa-fabul

Cucumber, Mint, Lime Sorbet

This might sounds like a weird combination, but it's a perfect summer sorbet. It's subtle, complex and holds all the flavors of spring in one bite. It is a perfect palate cleanser and it cuts the most heavy, greasiest foods. Best of all, this drink makes an amazing cocktail. Put a scoop of this in a tall glass with some Pimms, gin, soda water and slices of fresh cucumber. Either that, or serve with rum and soda water for a great, new take on a mojito. If you're still missing a refreshing dessert for your spring table, give this one a shot. I swear you won't be disappointed. Cucumber, Mint, Lime Sorbet Ingredients 1 1/2 cup water 1 1/2 cup sugar 1 oz mint leaves (about 1 cup) 18 oz cucumber, skins and seeds removed 1/3 cup fresh lime juice Directions Bring the water and sugar to a boil until sugar is dissolved. Remove from heat, add mint leaves and let steep for half an hour, moving from time to time to middle the mint. Let cool completely before add

Sik Sik Wat (Ethiopian stewed beef)

I've always loved Ethiopian food. It's such a fun food to eat with your hands, share with friends, and explore a new culture of spices that are familiar to me, but that I have never used in this way before. In my exploration into Ethiopian food, I discovered a few key components of Ethiopian cuisine that are indispensable. They really are what create the flavors. 1. Teff : a grass native to northeast africa. Until making dinner, I had never heard of teff before. It can be ground into flour and is completely gluten free so it can be used by those with celiacs disease. It has a nutty, earthy flavor and is used to make injera. My injera came out horribly, so the recipe will not be posted. here, but it is an essential ingredient. 2. Berbere : a spice mixture usually containing chili, garlic, ginger, tumeric, fenugreek, allspice and cardamom (among other things). It's the spice powder that's usually added to... everything. 3. Niter Kibbeh : a spiced version of clarif

Powered by Blogger