s'kat

Chef #13063

Hampton Roads, Virginia, United States

Joined: Jul 22, 2001

262 Public Recipes by s'kat

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Christmas-Flavoured Biscotti (Chocolate-Coconut Biscotti)

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1 Reviews | By s'kat

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These are adapted from the King Arthur Flour Cookie Companion, and I'm really glad I tried them out, as they were perfectly coconutty and crisp. Dipping it in not simply chocolate, but melted peppermint bark, really gave it that Christmas flavour. If Christmas tastes like decadence, that is. Perfect for gift-giving.

Recipe #150249

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Light Mustard Pepper Dressing

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This is a lovely, zippy dressing with the original ingredients. Adding the optional ones gives you a lovely little sauce that is the perfect counterpoint to the richness of crabcakes. Adapted from Savannah Seasons.

Recipe #135692

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Gasthaus Cucumber Salad

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3 Reviews | By s'kat

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My husband and I have been trying to replicate the cucumber salad we have at our favourite little German restaurant. This isn't quite the same, but close enough. recipe adapted from razzledazzlerecipes.com.

Recipe #135576

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Mint Ice Cream, Philly-Style

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This ice cream makes a great ice cream sandwich, using Santa Fe Chocolate Wafers (#121407). from the Ultimate Ice Cream book (Cook time includes overnight chilling and churning times.)

Recipe #121408

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Santa Fe Chocolate Wafers

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These make sublime cookies for ice cream sandwiches (especially if you use recipe #121408). From Maida Heatter's Great Book of Chocolate Desserts.

Recipe #121407

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Mushroom Sauce for Chicken

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Admittedly, I don't have the time or proclivity to make my own stocks and demi-glaces from scratch- I use 'More Than Gourmet', and really, it's wonderful stuff. This is one of their recipes, and it's not only easy, but incredibly good. If you can't find the product in your local stores, check out morethangourmet.com. I'm not a shill, just an extremely satisfied customer.

Recipe #112276

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Coconut-Lime Sorbet

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From 125 Best Ice Cream Recipes. I served this in an almond tuile cup, with a pinapple wine syrup, toasted almonds, and mint.

Recipe #110269

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Chocolate Ice

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1 Reviews | By s'kat

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By the sum of its ingredients, you'd think that this would merely be frozen chocolate water... but the high quality chocolate yields an intensely flavoured, frozen mouthful of pure bliss. Best eaten in one or two scoop quantities only.

Recipe #109358

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Gourmet's Welsh Rabbit

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This was found in my mother-in-law's cookbook, compiled many years ago. My husband and I enjoy eating this fondue style. To keep it classic, serve on toasted, day-old bread; add a poached egg and bacon on top for Yorkshire rabbit.

Recipe #109130

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White Russian Sorbet (the "caucasian")

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A rich and creamy sorbet, inspired from the classic drink. Spoon into frozen glass coffee cups or mugs, and top with a few coffee beans (bonus points given for using chocolate-covered coffee beans). From Bon Appetit, 1996.

Recipe #108916

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Mint Julep Sorbet

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This is the traditional version, but I plan on substituting gin for the bourbon for a more uniformly- pale sorbet. From Bon Appetit, 1996.

Recipe #108915

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Saigon Cinnamon Ice Cream

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1 Reviews | By s'kat

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I had this ice cream at the Blue Talon restaurant in Williamsburg- heavenly served with a warm, peach cobbler.

Recipe #108914

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Lemon Thins

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from Gourmet. A nice alternative to the usual holiday box o' chcolate and jam.

Recipe #106941

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Rosemary Shortbread

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from Gourmet

Recipe #106688

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Prosciutto and Gruyere Pinwheels

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from April 2003 Bon Appetit magazine. These freeze well, unbaked.

Recipe #105154

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Maple Butter Cookies

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8 Reviews | By s'kat

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This is an old Gourmet recipe. The actual recipe used a maple leaf cookie cutter, but as you can see from the photo, I only had hearts. Very nice, mellow, maple-ish flavour. While these taste nice unglazed, the additional punch of maple takes it over the top.

Recipe #104960

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Sausage, Gruyere and Onion Strata

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A staff favourite from the Washington Post. Orginal source, "The Good Egg", Marie Simmons.

Recipe #100415

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No-mayo Blt Salad

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I love BLTs, but hate mayo. This is my summer solution to that problem. This salad is extremely simple, and depends upon the quality of ingredients, so use only the best and freshest available!

Recipe #95707

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Grilled Miso-citrus Scallop Lollipops

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These are a fun, different appetiser with an Asian flair. Threading the mushrooms around the scallops perfectly is a touch fiddly, but the rest of the prep work is so easy, this is quite forgivable. The marinade leaves an enjoyable touch of citrusy character, without overwhelming the delicate taste of the scallops. Another gem from Ming Tsai's 'Simply Ming.'

Recipe #95218

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Asian Pesto Chicken Salad

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