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Dessert Before Dinner

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Recipes from the Americas

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Argentina

Alfajors with Coconut Milk Dulce de Leche
Beef Empanadas

Cuba
Cuban Sandwiches

El Salvador

Jamaica

Mexico

Barbacoa Beef Tamales
Crockpot Pork Carnitas
Flour Tortillas
Pozole Rojo
Tomatillo Salsa

United States

BBQ Ribs and Collard Greens
Bourbon Glazed Sweet Potatoes
Buttermilk Biscuits
Chicken and Sausage Gumbo
Fried Green Tomato BLT Salad
General Tso's Chicken
Pimento Cheese Dip
Shrimp Po Boy Sandwich
Shrimp and Sausage Jambalaya

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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

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

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

Cheeseboard Recipe Book - Wolverines

This is yet another recipe from the Cheeseboard Recipe Book. I loved getting these small rolls, dubbed Wolverines, whenever I would go to cheeseboard. It was their normal suburban bread studded with fruit and nuts to give it a fantastic sweetness. If you're looking for the regular read recipe, you can find it here . Sourdough - Suburban Bread Ingredients 22.5 oz bread flour 3.25 oz whole wheat flour 2 Tbsp wheat bran 2 cups cool water 1 Tbsp and ½ tsp salt 1 cup (5 oz) sourdough starter 1/2 cup golden raisins 1/2 cup dried cranberries 1/4 cup broken pecan pieces 1/4 cup dried apricots (I used dried oranges this time) Directions Sift together flours and bran. Add water and stir until moistened and combined. Let dough rest 10 minutes. Add salt and sourdough starter Knead for 15 minutes by hand or in stand mixer until bread pulls aways from the sides and is tacky but still springy and passes the window pain test. Flatten dough into a 1 inch thick round a

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

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