Home

Ronan

Pooches

Travel

House

Golf

Misc

Resumes

Recipes!

Lou and I both love to cook and we sometimes get questions about our favorite recipes. If you are having trouble deiciding what to make for dinner or looking for a special dessert. You may be able to find a couple suggestions here.

  • Chocolate Dipped Macaroons
    4 large eggs whites
    1 1/3 cups sugar
    1/2 teaspoon salt
    1 1/2 teaspoons vanilla
    2 1/2 cups sweetened flaked coconut
    1/4 cup plus 2 tablespoons all-purpose flour
    8 ounces fine-quality bittersweet chocolate, chopped 
    
    In a heavy saucepan stir together the egg whites, the sugar, the salt, the vanilla, 
    and the coconut, sift in the flour, and stir the mixture until it is combined well. 
    Cook the mixture over moderate heat, stirring constantly, for 5 minutes, increase 
    the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 
    minutes more, or until it is thickened and begins to pull away from the bottom and 
    side of the pan. Transfer the mixture to a bowl, let it cool slightly, and chill it, its 
    surface covered with plastic wrap, until it is just cold. Drop heaping teaspoons of the 
    dough 2 inches apart onto buttered baking sheets and bake the macaroons in batches 
    in the middle of a preheated 300F. oven for 20 to 25 minutes, or until they are pale 
    golden. Transfer the macaroons to a rack and let them cool. 
    
    In a small metal bowl set over a pan of barely simmering water melt the chocolate, 
    stirring until it is smooth, remove the bowl from the heat, and dip the macaroons, 
    1 at a time, into the chocolate, coating them halfway and letting any excess drip off. 
    Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 
    minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled and 
    separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons 
    are made in advance, let them stand at room temperature for 20 minutes before serving.) 
    
    Makes about 30 macaroons. 
    
    Gourmet, March 1992
    
  • Honey Mustard Chicken
    2/3 cup honey
    1/3 cup coarse-grained mustard
    1/2 cup white wine
    1/2 teaspoon pepper
    dash of tarragon
    4 chicken breasts
    
    Mix first five ingredients in a medium-sized casserole dish.  Adjust to taste.  
    Place chicken in casserole and coat with sauce.  
    Bake in pre-heated oven at 350 for 25 minutes or until chicken is cooked.
    Serves 4
    
  • Cape May Crab Cakes
    1 lb. lump crabmeat
    1 egg, slightly beaten
    3 tablespoons chopped onion
    2 tablespoons chopped green pepper
    1/2 cup dry unseasoned bread crumbs
    1 teaspoon dry mustard
    1/2 teaspoon pepper
    1/2 teaspoon salt
    2 teaspoons Old Bay Seasoning
    2 teaspoons Worcestershire sauce
    1 teaspoon Tabasco
    1/2 cup mayonnaise
    
    Remove excess cartilage from crabmeat, handling gently.  Mix spices with egg.  
    Add mixture to crabmeat.  Fold in vegetables, bread cumbs, sauces, and mayonnaise, 
    one at a time.  Shape into cakes using medium scoop and spatula.  Place on a 
    non-stick cookie sheet and bake at 350 for 30-35 minutes.  Serve with cocktail
    sauce or lemon wedges.  Makes about 8 crab cakes.
    
  • Shrimp Puffs
    PASTRY PUFFS
    1/2 cup flour
    1/3 butter
    1/2 cup water
    2-3 eggs
    Salt
    
    FILLING
    1 1/4 cups milk
    2 1/2 tablespoons butter
    2 1/2 tablespoons flour
    2 tablespoons white wine
    3/4 cup shrimp
    2 hard-cooked eggs, diced
    Nutmeg
    1 Bay leaf
    1 teaspoon chopped dill
    Salt 
    Pepper
    
    Prepare the pastry.  Sift flour with a pinch of salt.  Place butter and water in 
    a pan over a gentle heat.  When butter is melted, bring water to the boil.  
    Take off the heat and immediately tip in all the flour.  Beat until the mixture 
    is smooth and leaves the side of the pan.  Leave to cool.  Whisk the eggs lightly 
    and add gradually, beating thoroughly between each addition.  When finished, 
    the paste should be smooth and shiny and hold its shape when dropped from a 
    spoon.  Lightly grease a baking sheet and sprinkle it lightly with water.  Place 
    the pastry mixture by heaped teaspoonfuls onto the sheet.  If desired, the puffs
    can be made slightly larger by using a tablespoon.  Bake until the puffs are firm 
    to the touch and golden brown (400 degrees. 25-30 minutes).  For the sauce, 
    melt the butter and blend in the flour.  Stir in the milk gradually and add the bay leaf.  
    Add the wine and bring the mixture to a boil, stirring constantly.  Remove the 
    bay leaf, add the shrimp, dill and eggs, and adjust the seasoning.  Cut the pastry 
    puffs almost in half through the middle and spoon in the shrimp and egg mixture.  
    Serve hot or cold. 
    

I also recommend taking a look at "epicurious.com" which has a searchable database of recipes hosted by Gourmet magazine.


contact us