1/4 cup mayo
~ 1 oz ginger past or finely grated ginger
2 tsp tamari
2 T orange juice
splash of sesame oil
2 T honey
A few years ago a Philly girl married a Southern boy she picked up online. Now she cooks a lot. And joined a CSA (Community Supported Agriculture). And bought WAY too much Tupperware, Pampered Chef, Le Crueset, Kitchenaid, Calphalon, and other kitchen toys. She started canning, just because she could. She likes to experiment in the kitchen. Here are her not-too-profound thoughts.
1/4 cup mayo
~ 1 oz ginger past or finely grated ginger
2 tsp tamari
2 T orange juice
splash of sesame oil
2 T honey
mix well:
2 cups ricotta
8 eggs
1/2 cup milk
2 tsp baking soda
1 tsp salt
dash of almond extract
dash of vanilla extract
drop or two of orange oil
zest of 1 lemon
add:
4 cups almond flour
Heat griddle to medium heat, grease with butter. Scoop batter onto hot buttered griddle, smooshing down a big if necessary. Brown on both sides.
2 sticks butter, melted and slightly cool
in blender:
4 eggs
1 cup sugar
1 T vanilla
1 t almond extract
dash orange oil
1 t salt
2 C flour
2 t baking powder
mix together dry ingredients, egg mixture & melted butter, whisk well. Refrigerate overnight.
Preheat pizelle iron, brush with melted butter, bake 90 seconds each
Spray two silicone egg bite pans (7 bites each) with non-stick spray.
Into the bottom of each cup:
1 T chopped roasted red peppers
1 T shredded cheese
blend together:
5 eggs
1 C whole milk yogurt
4 oz cream cheese
2 T pesto
split egg mixture between egg bite holes
One at a time, steam the egg bite pans in instant pot - 1 C water in pot, trivet, then egg bite pan, tented with foil. Use "steam feature" for 8 minutes, then natural release a few minutes.
Do you want your tea to be just like Lucy's first visit into the wardrobe? This was my take on an appropriate cake for a girl and a faun sharing a pot of tea.
Grease a 13 x 9 pan, preheat oven to 350
In mixer bowl stir together:
3 cups flour
2 cups sugar
4 tsp baking powder
1 teaspoon baking soda
1 tsp salt
freshly grated nutmeg
dash of mace
then mix in:
2 cups sour cream
4 eggs
Pour into 13 x 9 pan, then use mixer and beater:
swirl:
cream together
3/4 cup (1.5 sticks) butter, softened
3/4 cup brown sugar
2 Tablespoons cinnamon (I like to use some each of cassia and ceylon if you have two types on hand)
1 teaspoon cardamom
(any other warming spices you'd like)
put well creamed soft mixture into a zip-top bag, snip tiny corner of bag and swirl over the top of the cake. It will sink in during baking.
Bake ~40 minutes, until tester comes out clean.
If desired make a glaze:
2 cups powdered sugar
3 T milk
(dash of vanilla extract, almond extract or orange oil)
Whisk well until liquid, then I use the whisk to drizzle lightly over warm cake.
Adapted from the Colonial Williamsburg Chowning Tavern recipe to feed less than a tavern full of people
mix together well:
1 quart mayo
8 oz cream cheese, softened
1 T salt
1 T black pepper
1 tsp cayenne pepper
2 oz horseradish
1 oz Worcestershire sauce
1 T hot sauce (like Texas Pete)
1 lemon, zested and juiced
couple tablespoons chopped shallots or finely chopped sweet onion
~ 1/2 jar of roasted red peppers, drained and chopped
stir in:
1.5 pounds shredded cheddar cheese - I prefer a mix of yellow and white extra sharp cheddar, maybe with a bit of smoked cheddar or dubliner as well
Serve with crackers and/or veggie slices. Could easily be converted into a cheeseball.