Recipes

Champagne “Rose” Bonbon

Champagne “Rose” Bonbon
Add a little more sophistication to your champagne flute with the combination of lychees, fresh raspberries, and St. Germain.
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1 bottle Champagne, chilled
  2. 1 fluidounce (30 ml) St. Germain Liqeuer
  3. ¼ cup (30 g) raspberries
  4. 20 ounces (550 g) lychees in syrup
Instructions
  1. Place lychees in syrup, raspberries, and St. Germain into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10.
  4. Blend for 25 seconds.
  5. For each serving, pour 3 ounces of the blended base into a glass and top with 6 tablespoons of chilled champagne.
Notes
  1. Yield: 3 cups (720 ml)
  2. Total Time: 5 Minutes
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Walnut Beef Sliders

Walnut Beef Sliders
Serves 16
Beef sliders stuffed with walnuts and gorgonzola are a fun way to change up your typical beef slider! Recipe adapted from California Walnuts. For more information, visit walnuts.org and courtesy of Big Green Egg®.
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Ingredients
  1. • 1 tsp olive oil
  2. • 4 slices bacon, finely chopped
  3. • ½ cup finely chopped shallots
  4. • 2 cups finely chopped button mushrooms
  5. • 1 tsp salt
  6. • 1 tsp ground black pepper
  7. • 1 tsp Worcestershire sauce
  8. • 1 egg, lightly beaten
  9. • 1 lb 10% fat ground beef
  10. • 4 oz Gorgonzola (or blue cheese), divided into 16 portions
  11. • 32 California walnut halves
  12. • 16 small dinner rolls (or 2, 24-inch baguettes, sliced into 8 equal portions, then sliced horizontally)
Instructions
  1. Set EGG for direct cooking at 400°F/204°C.
  2. Heat oil in a Stir-Fry and Paella Pan (or on the stovetop in a large sauce pan) and sauté bacon until just cooked but not crisp. Add shallots and cook until translucent. Add mushrooms and continue cooking for about 5 minutes.
  3. Transfer mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to mixture. Add beef and gently mix by hand until all ingredients are incorporated, without over mixing.
  4. Divide mixture into 16 equal portions. Using the Mini Burger Basket, form into thick patties, about 1-½ inches thick and 2-½ inches in diameter, tucking a piece of cheese and 2 walnut halves into the center of each patty.
  5. Grill patties on EGG until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with desired condiments.
  6. Makes 16 sliders
Adapted from California Walnuts
Adapted from California Walnuts
Cooks Recipes http://recipe.cookswarehouse.com/

Squash Soup du Jour

Squash Soup du Jour
Swap out the chicken stock for vegetable stock and make this soup vegetarian!
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Ingredients
  1. 4 tablespoons butter, divided
  2. 1/2 cup onion, chopped
  3. 1 medium carrot, peeled and chopped
  4. 1/2 cup peeled and chopped tart apple
  5. 1 1/2 teaspoons kosher salt, divided
  6. Freshly ground black pepper
  7. 4 cups peeled and chopped butternut squash
  8. 1 sprig fresh rosemary
  9. 1 bay leaf
  10. 1 quart low-sodium chicken broth
  11. 4 slices soft white bread, cut into 1/2-inch cubes
  12. 2 teaspoons minced fresh rosemary, plus more for garnish
  13. 2 tablespoons honey
  14. 1/4 teaspoon smoked paprika
  15. 1/4 cup yogurt
  16. 1 teaspoon lemon zest
Instructions
  1. Heat 1 tablespoon butter in a in Le Creuset Soup Pot set over medium heat. Add onion and carrot. Cook, while stirring, until onion is translucent. Add apple. Season with 1/2 teaspoon salt and a pinch of pepper. Stir to combine. Add squash, rosemary sprig, bay leaf and chicken broth. Bring to a rapid simmer, stir, then cover and reduce heat to low. Cook 15 minutes or until squash is tender.
  2. While the soup is cooking, make croutons by melting remaining butter in a large nonstick skillet over medium heat. The butter should foam, but not brown. Add cubed bread and cook, tossing frequently, until well browned on all sides. Season with minced rosemary and a pinch of salt. Toss a few more times in the pan, then set aside on a paper towel-lined plate until ready to serve.
  3. Remove the soup from the heat and puree with an immersion blender until smooth. Return to the stove over low heat and season with honey, paprika and 1 teaspoon salt. Taste for seasoning and adjust if needed. Whisk together yogurt and lemon zest. Serve the soup drizzled with yogurt and topped with croutons and chopped rosemary.
Notes
  1. © 2018 LE CREUSET. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/