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    330 Recipes

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    1 Reviews |  By swissms

    Perfect for brunch. Dried cranberries could be substituted for the cherries.

    Recipe #345796

    Very decadent dessert. Your guests will think they are in a 4-star restaurant in Paris. Use high quality chocolate and vanilla beans for the best result. Do not overbake the custards, they should remain soft with a thin surface skin. Garnish with candied orange peel. Bon Appetit, December 1998.

    Recipe #345768

    1 Reviews |  By swissms

    Exceptional taste and texture. Adapted from Bon Appetit, April 1999. I use Red Mill brand almond meal rather than grind my own almonds. If you do not have buttermilk, you can substitute yogurt, sour cream, or milk.

    Recipe #345746

    From Bon Appetit, November 1993. I haven't made this yet but it sounds very good. I think I will make it using a homemade thin pizza crust (Recipe #355977 or Recipe #354803). Freshly grated parmesan could be used in place of the mozzarella for increased flavor. For St. Patrick's Day could add some cooked, chopped corned beef.

    Recipe #345652

    From Bon Appetit, July 2005. I usually make using boneless, skinless chicken breasts which I butterfly. Be sure to seal the chicken well before baking or gilling so as not to lose the filling. Use toothpicks or cooking twine. Use good quality ingredients to ensure maximum flavor. Scottish and New England influences.

    Recipe #345633

    From Gourmet magazine, February 1990. Reminiscent of Scottish/English steak pies. Sometimes I add sliced carrots.

    Recipe #345627

    1 Reviews |  By swissms

    From Bon Appetit, June 2002. The combination of Marsala and raspberries is incredible in this moist cake. Dust the berries lightly with flour to help keep them from sinking in the batter. Could substitute cherries or blueberries for raspberries; or substitute Grand Marnier for the Marsala. I have made with frozen raspberries (takes 10-20 minutes longer to bake).

    Recipe #345612

    1 Reviews |  By swissms

    The coconut provides a new twist on traditional shortcakes. Serve with ice cream (vanilla or coconut) and your favorite fruit (strawberries, blueberries, or spiced peaches).

    Recipe #345607

    Very tender cake. The dessert wine enhances the flavor of the grapes. Gourmet magazine, January 2009.

    Recipe #345600

    Gourmet magazine, November 1996. If you do not have a Spaetzle-maker, you can push the dough through the holes of a colander.

    Recipe #345585

    1 Reviews |  By swissms

    From The Lodge at Red River Ranch, Bicknell, UT. Published in Bon Appetit, November 2000. This granola makes a great breakfast served with milk, or a good snack eaten plain. I add raisins, dried cranberries or dried cherries. I also use pecans in place of the walnuts. You could add coconut or other dried fruits. Sometimes I add a little cinnamon. The milk powder and flour help to create nice 1"-1.5" chunks of granola. It can be made up to two weeks ahead.

    Recipe #345578

    From Bon Appetit, October 1997. "The cider sauce adds an extra spark of ginger to this old-fashioned cake."

    Recipe #345557

    From Gourmet magazine, November 2002. Light and refreshing but rich in flavor. The pecan crust provides a nice texture contrast to the grapes. Concord grapes could be substituted for the red grapes. Some of my friends like to serve this tart with Stilton cheese. Special equipment: 2 (11 1/4- by 8- by 1-inch) rectangular tart pans with removable bottoms, or 2 (10-inch) round fluted tart pans with removable bottoms

    Recipe #345546

    2 Reviews |  By swissms

    Spiced cranberries top chilled orange slices for a sweet-tangy contrast in this colorful salad. From Bon Appetit, December 1997. I use pecans in place of walnuts.

    Recipe #345539

    From Gourmet magazine, October 2005. "Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible." Serve at your next cocktail party. Could substitute prosciutto instead of bacon (In fact, I prefer the prosciutto).

    Recipe #345537

    3 Reviews |  By swissms

    A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.

    Recipe #345535

    3 Reviews |  By swissms

    From Gourmet magazine, November 1994. Savory muffin good served with soup. Best when eaten fresh out of the oven.

    Recipe #345529

    1 Reviews |  By swissms

    From Bon Appetit, April 2002. Very time intensive but worth it. Prepare over two days so that the 8-10 hour rising can be done overnight. I use two buttered and floured nine-inch-diameter springform pans instead of the three dove-shaped paper molds. I substitute freshly grated orange zest and golden raisins for the candied orange peel.

    Recipe #345494

    1 Reviews |  By swissms

    I love the combination of chocolate and orange and they unite wonderfully in this recipe. We usually make this for Christmas but it would be good anytime of the year. If you cannot find orange and tangerine marmalade, substitute orange marmalade. I like to drizzle chocolate ganache over the marmalade glaze which creates a beautiful presentation. Make the cheesecake 1-2 days in advance to allow the flavors to bloom. From Gourmet magazine, January 1995.

    Recipe #345460

    4 Reviews |  By swissms

    Adapted from recipe from Mountain Town Station Brewing Company and Steakhouse in Mount Pleasant, Michigan. Original recipe published in Bon Appetit, September 2002. Great salad for the holidays. Very easy but impressive. Dried cranberries can be substituted for the dried cherries. Also good with glazed or spiced pecans. Pears would also be good in place of apples. For a less creamy dressing, reduce or elimate sour cream and increase vinegar and oil.

    Recipe #345379

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