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Tag Archives: thyme

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME and PEA HUMMUS – FAYETTEVILLE PILATES AND BARRE

10 Thursday Sep 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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chickpeas, easy, garbanzo beans, healthy, hummus, pea, quick, simple, tahini, thyme, tomatoes

I love these two variations of classic hummus.

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME

roasted tomato hummu with pecorino romano

Combine 2 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 (15-ounce) can rinsed and drained chickpeas, 1/2 teaspoon salt, 3 tablespoons water and 1 garlic clove in the bowl of a food processor, process until smooth.

Heat oven to 400F. Toss 1/2 cup cherry tomatoes with 2 teaspoons olive oil, season with salt and pepper, spread in an even layer on a rimmed baking sheet. Bake for 20 minutes, or until blistered, cool 10 minutes. Add tomatoes to food processor with chickpea mixture, process until smooth. Top hummus with sliced cherry tomatoes, grated pecorino romano cheese and 1 teaspoon of chopped fresh thyme.

Enjoy!

Recipe adapted from Cooking Light, April 2015

www.cookinglight.com/

PEA HUMMUS

pea hummus

1 cup frozen green peas

salt

1 cup chickpeas

1/4 cup fresh mint leaves

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/4 teaspoon ground cumin

ground black pepper

crushed red pepper flakes

Cook peas in a pot of boiling, salted water until tender, about 2 minutes. Transfer the peas to a food processor. Add the chickpeas, mint, tahini, lemon juice, garlic, and cumin and process until smooth. Season to taste with salt, black pepper and red pepper flakes.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2014

www.arkansasonline.com/news/features/food/

PARMESAN BRUSSELS SPROUTS

23 Sunday Aug 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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brussels sprouts, delicious, elegant, family, red wine vinegar, thyme

An elegant dusting of parmesan cheese make these Parmesan Brussels Sprouts a family favorite.

PARMESAN BRUSSELS SPROUTS

parmesan brussels sprouts

1 pound brussels sprouts, sliced

2 tablespoons olive oil

1 teaspoon fresh thyme leaves

1 clove garlic, minced

salt and freshly ground black pepper

1 tablespoon red wine vinegar

1/4 cup freshly grated parmesan cheese

Heat oven to 450F. Toss brussels sprouts, olive oil, thyme, garlic, salt and pepper, spread evenly on a rimmed cookie sheet. Roast 20 minutes, stirring once. Toss with vinegar and parmesan cheese.

Enjoy!

Recipe adapted from Good Housekeeping

www.goodhousekeeping.com/

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS and ROASTED PORK LOIN WITH POACHED PLUMS and PORK TENDERLOIN WITH PEARS AND SHALLOTS and ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

12 Thursday Mar 2015

Posted by Ceri Wilkin in Pork, Recipes

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balsamic vinegar, butternut squash, cherries, cinnamon, deliver, friends, pear nectar, pears, plums, potatoes, red wine, shallots, special, star anise, tenderloin, thyme, white wine

When the opportunity arises for me to deliver dinner to a friend and their family – whether they have just had a baby, moved house or are in the process of completing a PHD, my tendency is to create the entire meal, from appetizer to salad to dessert, around a main course of pork tenderloin.

It is elegant, transports well, is perfect hot or room temperature and is easily reheated, as needed.

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS

pork tenderloin with roasted cherries and shallots

2 tablespoons olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 (1-pound) pork tenderloin

3 shallots, quartered

8 ounces fresh cherries, pitted and halved

1/4 cup chicken stock

2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 tablespoon butter

1/4 cup chopped parsley

Heat oven to 425F.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of oil, swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin and cinnamon. Rub pork evenly with the mixture. Add pork to pan and brown. Place in oven and bake for 15 to 20 minutes, or until a thermometer registers 140F. Remove pork from pan, place on a cutting board. Let pork stand 10 minutes, slice.

Add remaining 1 tablespoon oil to pan, swirl to coat. Add shallots and cherries, sprinkle with remaining 1/4 teaspoon salt. Place pan in oven, bake at 425F for 10 minutes. Carefully remove pan from oven, place over medium-high heat. Stir in stock, vinegar, and sugar, bring to a boil. Cook for 4 minutes or until liquid is syrupy. Remove from heat, stir in butter. Serve cherry mixture with pork, sprinkle with parsley.

Enjoy!

Recipe adapted from Cooking Light, June 2014

www.cookinglight.com/

ROASTED PORK LOIN WITH POACHED PLUMS

roasted pork loin with poached plums

PLUMS

6 plums, quartered, pitted

2 cups white wine

1 cup red wine

2 whole star anise

1/2 cinnamon stick

1/4 cup plus 1 1/4 teaspoons sugar, divided

2 cups chicken broth

5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided

2 tablespoons chopped shallot

PORK

2 1 1/4 pound pork tenderloins

3 tablespoons olive oil, divided

2 teaspoons chopped fresh thyme

2 garlic cloves, minced

FOR PLUMS

Combine plums, white wine, red wine, star anise, cinnamon stick and 1/4 cup sugar in heavy large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

FOR PORK

Heat oven to 400F.

Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.

Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes.

Remove skillet from oven and let pork stand 10 minutes. Slice pork and serve with poached plums and sauce.

Enjoy!

Recipe adapted from Bon Appetit, September 2007

www.bonappetit.com/recipes

PORK TENDERLOIN WITH PEARS AND SHALLOTS

pork tenderloin with pears and shallots

3 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish

1 1 1/4-pound pork tenderloin

3 shallots, each cut into 4 to 6 wedges through stem end, peeled

3 unpeeled pears, quartered and cored

4 teaspoons butter, room temperature

2 teaspoons flour

1 1/2 cups chicken broth

3/4 cup pear nectar

Heat oven to 475F. Mix oil, garlic and chopped thyme in a small bowl. Rub mixture over pork, shallots and pears. Heat large ovenproof nonstick skillet over medium-high heat. Add pork and shallots, brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet. Roast pork until thermometer inserted into center registers 145F, about 10 minutes.

Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter.

Mix butter and flour in small cup. Add broth, nectar and butter mixture to same skillet, boil until sauce thickens, scraping up browned bits, about 7 minutes.

Slice pork, arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Enjoy!

Recipe adapted from Bon Appetit, January 2010

www.bonappetit.com/

ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

rosemary and garlic crusted pork tenderloin

3 tablespoons chopped fresh rosemary

4 cloves garlic, minced

1 1/2 teaspoons salt, divided use

1/2 teaspoon freshly ground black pepper, plus more to tate

1 2-3 pound pork tenderloin

1 1/2 pounds small potatoes, cut into 4 pieces

4 teaspoons olive oil, divided use

1 pound butternut squash, peeled, seeded and cut into 1-inch cubes

1/2 cup port

1/2 cup chicken stock

Heat oven to 400F. Combine rosemary, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, finely chop together on a cutting board.

Coat a large roasting pan with cooking spray. Place pork in pan and rub the rosemary mixture all over it.

Toss potatoes and squash with olive oil, salt and pepper in medium bowl, scatter around pork. Roast pork and potatoes 25 to 30 minutes, or until internal temperature reaches 145F. Transfer pork to carving board, tent with foil and let stand 5 minutes. If vegetables are tender, transfer to a bowl, cover and keep warm. If not, continue roasting 10 to 15 minutes longer, or until tender.

After removing vegetables, place roasting pan over medium-high heat and add port, bring to a boil, stirring to scrape up browned bits. Reduce heat to low, simmer 2 minutes. Add chicken stock and simmer 2 more minutes. Add any juices that have accumulated on carving board.

To serve, cut pork into slices, place on warmed platter, spoon vegetables around edges. Serve immediately with pan sauce.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2014

www.arkansasonline.com/news/features/food/

 

PRICKLY PEAR and ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS and RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING and PEAR AND ARUGULA SALAD and PEAR SALAD WITH BUTTERMILK CURRY DRESSING and PEAR SALAD WITH WATERCRESS AND GOAT CHEESE and FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH and APPLE PEAR TARTS WITH CHEDDAR ROSEMARY STREUSEL

09 Monday Mar 2015

Posted by Ceri Wilkin in Appetizers, Cocktails, Dessert, Entrées, Recipes, Salad

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apricots, bourbon, buttermilk, cheddar, crostini, curry, duck, endive, entertaining, fig balsamic, friends, ginger ale, goat cheese, gorgonzola cheese, healthy, honey, pearl onions, pie crust, ricotta, rosemary, shallots, tarragon, thyme, vinaigrette, walnuts, watercress

Right before Christmas, my husband bought a large box of pears from Harry and David, having discovered a great discount through Living Social. My Sister-In-Law around about the same time, sent us a lovely package which was also from Harry and David, and which also included their famous, flavorful, juicy, incredibly delicious pears.

As well as enjoying the sweet and succulent fruit unadorned straight from the box, I also transformed the luscious produce into several dishes to take to friends parties, as an appetizer for a dinner party, a cocktail to start the evening, a sweet ending after a meal and as an accompaniment with dinner.

PRICKLY PEAR

prickly pear

1 pear, peeled and chopped

1 tablespoon honey

1/2 lime, juiced

3 ounces of bourbon

ice cubes

6 ounces ginger ale, if desired (I forgot to add this)

In a cocktail shaker, muddle the pear, honey and lime juice. Add the bourbon, fill with ice and shake. Strain into 2 glasses. Top with ginger ale (if desired and remembered) and add ice.

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS

endive with pears blue cheese and walnuts

1 tablespoon olive oil

1 1/2 cups finely chopped pear

1 tablespoon honey

salt and freshly ground black pepper to taste

2 ounces Gorgonzola cheese crumbled

16 Belgian endive leaves

1/4 cup chopped walnuts, toasted

Heat a medium skillet over medium heat. Add oil to pan, swirl to coat. Add pear, cook 2 minutes or until softened, stirring occasionally. Remove from heat, stir in honey. Cool 3 minutes, stir in cheese, season to taste with salt and pepper.

Spoon about 2 teaspoons of pear mixture into each leaf. Sprinkle with walnuts.

Enjoy!

Recipe adapted from Cooking Light, December 2014

www.cookinglight.com/

RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING

ricotta and pear crostini with thyme honey

crostini

16 ounces ricotta

2 or 3 ripe pears

10 stems fresh thyme, leaves removed and chopped

1/4 cup honey

olive oil

Core, peel and cut pears into chunks. Spread about 1 tablespoon of ricotta on each crostini. Top with a cube of pear and sprinkle of thyme. Drizzle with honey and olive oil.

Enjoy!

Recipe adapted from Glamour Magazine

www.glamour.com/about/food-recipes

PEAR AND ARUGULA SALAD

pear and arugula salad

Combine 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon chopped fresh thyme, 1/2 teaspoon Dijon mustard and a spoonful of honey, season to taste with salt and freshly ground black pepper, stir with a whisk. Combine salad greens, chopped pear and chopped toasted walnuts in a large bowl. Drizzle vinaigrette over salad mixture, toss to coat. Sprinkle with crumbled blue cheese.

Enjoy!

Recipe adapted from Cooking Light, November 2013

www.cookinglight.com/

PEAR SALAD WITH BUTTERMILK CURRY DRESSING

pear salad with buttermilk curry dressing

2 tablespoons mayonnaise

1 1/2 tablespoons buttermilk

1/4 teaspoon curry powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/3 cup dried apricots

1/4 cup chopped shallots

1/4 cup sliced celery

1 pear, cubed

1/4 cup chopped, toasted walnuts

3 teaspoons chopped fresh tarragon

2 heads of endive, leaves separated

In a large bowl, whisk mayonnaise, buttermilk, curry powder, onion powder and salt. Toss in 1/4 cup apricots, shallots, celery, pear, walnuts and 2 teaspoons of tarragon. Stuff salad into endive leaves and top with remaining apricots and tarragon.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011

www.rachaelraymag.com/recipes/

PEAR SALAD WITH WATERCRESS AND GOAT CHEESE

pear watercress goat cheese salad

1 bag watercress

3 pears, cored and thinly sliced

1/2 cup pecans, roughly chopped

1/3 cup goat cheese, crumbled

2 tablespoons pear infused vinegar

1/2 teaspoon Dijon mustard

salt and pepper

1/4 cup olive oil

Arrange watercress on a serving platter. Top with sliced pears, pecans then crumbled goat cheese. In a small bowl, mix vinegar and mustard, season to taste with salt and pepper. In a slow steady stream, add the olive oil, whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Enjoy!

FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH

fig balsamic glazed duck

4 duck breasts

2 tablespoons olive oil

2 pears, halved, cored, cut into slices

1 10-ounce bag pearl onions, blanched, peeled, halved

4 potatoes, boiled until just tender, peeled, cut into pieces

2 tablespoons chopped fresh sage

3/4 cup chicken broth

1/2 cup fig balsamic vinegar

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck, cook about 6 minutes per side for medium. Transfer to a cutting board, tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions and potatoes, sauté until beginning to brown, 5 minutes. Stir in sage, season with salt and pepper. Transfer hash to bowl, cover to keep warm. Heat same skillet over high heat. Add broth and vinegar, bring to a boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

Divide hash among plates. Cut duck into 1/2 inch slices, fan over hash. Drizzle glaze over and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/

APPLE PEAR TARTS WTIH CHEDDAR ROSEMARY STREUSEL 

apple pear tart

1 pear

1 apple

juice of half a lemon

3/4 cup flour plus 1 tablespoon

1/2 cup brown sugar plus 1 tablespoon

3/4 teaspoon vanilla essence

1/2 teaspoon baking powder

1 cup cheddar cheese

1 tablespoon finely chopped rosemary

4 ounces butter, chilled and cut into small pieces.

1/2 package of refrigerated pie crust

Heat oven to 375F. Quarter, core and dice the apple and pear. Place in a bowl and sprinkle with the lemon juice, mix. Add 1 tablespoon of brown sugar and 1 tablespoon of flour, toss to coat. Mix in vanilla essence.
In another bowl, combine the remaining flour, brown sugar, baking powder, cheese and rosemary. Add butter and mix.
Unroll pie crust, using a 2 1/2 inch round cookie cutter, cut out 20 circles, re-rolling dough as necessary. Place dough circles over holes of a 20 cup mini-muffin pan, and press down gently. Place about 1 tablespoon of filling into each cup, top with a scant 2 teaspoons of topping, flattened slightly.
Bake for 15 to 20 minutes, or until filling is bubbling and topping is lightly browned.
Remove from oven and let stand for 10 minutes before removing them from the pan.
Enjoy!

 

CHICKEN PAILLARD WITH CITRUS SALAD AND COUSCOUS

26 Thursday Feb 2015

Posted by Ceri Wilkin in Chicken, Recipes, Salad

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arugula, citrus, family favorite, haricot vert, Israeli couscous, paillard, rice wine vinegar, thyme, vinaigrette

This Chicken Paillard with Citrus Salad and Couscous is the epitome of how I like to cook – dividing a dish into its separate components, allowing discriminating diners to pick and choose and select what components they would like on their own plate – needless to say, my entire family loved this.

CHICKEN PAILLARD WITH CITRUS SALAD AND COUSCOUS

chicken palliard with couscous and citrus salad

VINAIGRETTE

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons rice wine vinegar

2 tablespoons honey

1/2 teaspoon salt

1/3 cup olive oil

1 tablespoon chopped fresh parsley

1 teaspoon fresh thyme leaves

CHICKEN

4 skinned and boned chicken breasts

COUSCOUS

1/2 tablespoon butter

1 1/2 teaspoons olive oil

1 cup uncooked Israeli couscous

1 1/2 cups chicken broth

1 teaspoon salt, divided

1 teaspoon black pepper, divided

SALAD

8 ounces haricot verts, trimmed

1 cup arugula

1/2 cup thinly sliced celery

1/2 cup celery leaves

1 orange, peeled and sliced

1 grapefruit, peeled and sliced (I omitted this as it didn’t sound appealing to me)

PREPARE VINAIGRETTE

Whisk together the orange juice, lime juice, lemon juice, rice wine vinegar, honey and salt. Add olive oil, whisking constantly until smooth and well blended. Stir in parsley and thyme leaves. Reserve 1/3 cup plus plus 2 tablespoons vinaigrette for use in couscous and salad.

PREPARE CHICKEN

Place chicken between 2 sheets of plastic wrap, and flatten to about 1/2 inch thickness, using a rolling pin or flat side of a meat mallet. Place chicken in a zip-top plastic bag, and pour remaining vinaigrette over chicken, turning to coat. Seal and marinate in refrigerator for 30 minutes.

PREPARE COUSCOUS

Melt butter with 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add couscous, cook, stirring constantly, 3 minutes or until toasted. Stir in broth, bring mixture to a boil, cover, reduce heat to low, and cook stirring occasionally, 15 minutes or until liquid is absorbed. Uncover and fluff. Stir in 1/4 teaspoon each salt and pepper and reserved 2 tablespoons of vinaigrette.

Heat oven to 400F. Remove chicken from bag, discard marinade. Place chicken on a wire rack in an aluminum foil-lined cooke sheet. Sprinkle with 3/4 teaspoon each salt and pepper.

Bake for 12 to 15 minutes or until a thermometer inserted in the thickest portion of chicken registers 165F. Let chicken stand at room temperature 5 minutes.

PREPARE SALAD

Cook beans in boiling salted water 3 minutes or until crisp-tender, drain. Halve beans, lengthwise, toss with arugula, celery, celery leaves and remaining 1/3 cup vinaigrette.

Divide couscous among plates, top with sliced chicken breast, orange and grapefruit slices and and serve with salad.

Enjoy!

Recipe adapted from Southern Living, January 2015

www.southernliving.com/

SPARKLING THYME COCKTAIL and RHUBARB COLLINS

20 Friday Feb 2015

Posted by Ceri Wilkin in Cocktails, Recipes

≈ 1 Comment

Tags

champagne, gin, lemon, rhubarb, simple syrup, sparkling wine, sugar, The Oscars, thyme, vodka

Jewels, bright white smiles and sequins won’t be the only things sparkling come the evening of The Oscars. Put a little glitter in your glass with these lively cocktails.

SPARKLING THYME COCKTAIL

sparkling thyme cocktail

1/4 cup sugar

16 sprigs fresh thyme

4 lemons, juiced

2 cups vodka

ice

sparkling wine

In a small saucepan, melt the sugar in 1/2 cup water over medium heat, add thyme sprigs. Let cool.

Strain the mixture into a small pitcher, stir in the lemon juice and vodka. Refrigerate until chilled, about 1 hour.

Fill rocks glasses with ice. Pour in the vodka mixture and top off each drink with sparkling wine.

Enjoy!

Recipe adapted from Rachael Ray Magazine, April 2013

www.rachaelraymag.com/

RHUBARB COLLINS

rhubarb collins

1 (4 ounce) stalk of rhubarb, trimmed and cut into 1/2 inch pieces

1/2 cup sugar

2 ounces gin

1 ounce lemon juice

2 to 4 ounces champagne

In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids.

In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup, with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a champagne glass and top with champagne.

Enjoy!

Recipe adapted from Epicurious

www..epicurious.com/recipes/…/Rhubarb-Collins-..

TOMATO THYME SHORTBREADS WITH OLIVE GREMOLATA

29 Thursday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

green, gremolata, Kalamata, lemon, olives, parmesan, shortbread, Superbowl, thyme, tomato

Americas favorite Superbowl foods – pizza, wings, chips, sandwiches – are all designed to be handheld – picked up and easily consumed alongside the distraction of the show – whether game or advertisement or the half time entertainment.

These little appetizers are the perfect bite, enabling you to focus your attention on the TV, and fully enjoy every aspect of the day.

TOMATO THYME SHORTBREADS WITH OLIVE GREMOLATA 

tomato thyme shortbreads

SHORTBREADS

1 cup flour

1/4 cup tomato paste

1 tablespoon sugar

1 tablespoon grated parmesan cheese

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

pinch of freshly ground black pepper

1 stick cold unsalted butter, cubed

GREMOLATA

1/2 cup finely chopped pitted green olives

1/2 cup finely chopped pitted kalamata olives

3 tablespoons olive oil

2 tablespoons finely chopped parsley

1 1/2 teaspoons finely grated lemon zest

1 teaspoon fresh lemon juice

1 garlic clove, minced

salt and freshly ground black pepper

MAKE THE SHORTBREADS

In a food processor, pulse the flour, tomato paste, sugar, cheese, thyme, salt, cayenne and black pepper until the tomato paste is evenly distributed. Add the butter and pulse until the dough starts to come together. Scrape the dough onto a large sheet of plastic wrap and roll it into an 8-inch log, 1 1.2 inches in diameter. Wrap the dough in the plastic and refrigerate until well chilled, at least 1 hour.

MAKE THE GREMOLATA

In a medium bowl, combine all of the ingredients and season with salt and black pepper.

Heat the oven to 350F, and line 2 baking sheets with parchment paper. Slice the shortbread log into 1/4 inch thick rounds and arrange on the prepared baking sheets. Bake the shortbreads in the upper third and center of the oven for about 18 minutes, until the edges are lightly browned. Transfer the shortbreads to a wire rack to cool completely. Serve with the olive gremolata.

Enjoy!

Recipe adapted from Food and Wine, April 2014

www.foodandwine.com/

GRILLED PROSCIUTTO WRAPPED SHRIMP WITH MARSALA GLAZE

12 Monday Jan 2015

Posted by Ceri Wilkin in Appetizers

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Tags

balsamic, currant, glaze, jelly, Marsala, proscuitto, shrimp, thyme

Although I could swear I had never heard of The National Championship before today, I’m sure, at some time, I have unwittingly watched a game, and served the appropriate, tasty, fun, Football watching, finger foods.

GRILLED PROSCIUTTO WRAPPED SHRIMP WITH MARSALA GLAZE

grilled proscuitto wrapped shrimp with marsala glaze

3 cups Marsala

3/4 cup currant jelly

3 tablespoons balsamic vinegar

15 prosciutto slices, each about 3 X 7 inches, cut lengthwise in half

30 large uncooked shrimp, peeled, tails left intact, deveined

2 tablespoons chopped fresh thyme

Boil Marsala, currant jelly and balsamic vinegar in a heavy medium saucepan, until reduced to 1 1/3 cups, about 15 minutes. Cool glaze for 15 minutes.

Spray a grill rack with nonstick spray, prepare barbecue (medium-high heat). Place 1 prosciutto strip (1/2 slice) on work surface. Dip 1 shrimp into glaze, place almost at the end of one strip. Sprinkle with thyme. Wrap prosciutto around shrimp, enclosing completely. Dip into glaze, place on platter. Repeat with remaining prosciutto, shrimp and thyme and glaze as needed. Grill shrimp 2 minutes (I cooked mine in the oven under the broiler), brush with glaze. Turn shrimp over, brush with glaze. Grill until shrimp are opaque in the center and prosciutto is crispy, about 2 minutes longer.

Enjoy!

Recipe adapted from Bon Appetit, March 2006

www.bonappetit.com/

LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS

15 Wednesday Oct 2014

Posted by Ceri Wilkin in Entertaining, main

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Tags

chops, figs, herbs, lamb, marjoram, rack, roasted, rosemary, thyme

Although elegant enough to serve at a dinner party, I made this lamb dish one Saturday night at home for my husband and I, our 3 kids and their friends who were spending the night. By the time my husband detached himself from the football game he was engrossed in, there were just 2 chops left from 2 racks of lamb – apparently this is our kids new favorite meal.

LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS

lamb chops with roasted figs

LAMB CHOPS

1 tablespoon chopped fresh rosemary

4 teaspoons chopped fresh thyme

4 teaspoons chopped fresh marjoram

2 2-pound racks of lamb

2 tablespoons olive oil

2 garlic cloves, crushed

2 tablespoons grape seed oil

ROASTED FIGS

12 ripe figs, halved lengthwise

16 sprigs of thyme

olive oil

LAMB CHOPS

Combine herbs in a small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic, cover and chill over night.

Heat oven to 425F. Heat grape seed oil in a large skillet over medium-high heat. Sprinkle lamb with salt and pepper, sear until brown on both sides, 5 minutes total. Transfer lamb to a large rimmed baking sheet, roast to desired doneness, about 25  minutes for medium. Transfer lamb to a cutting board, let rest 5 to 10 minutes. Maintain oven temperature and reserve baking sheet for figs.

ROASTED FIGS

Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with olive oil. Roast in the oven for 10 minutes.

Cut lamb racks into individual chops, arrange on plates and place figs alongside.

Enjoy!

Recipe adapted from Bon Appetit, September 2009

http://www.bonappetit.com/recipes

 

THE CORDUROY JACKET

12 Saturday Oct 2013

Posted by Ceri Wilkin in Cocktails

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Tags

apple cider, cognac, thyme

My husband and I attended a cider and pork tasting recently with friends – so fun and perfect for the Fall season.
It was a bit of a drive, so I mixed up this Corduroy Jacket cocktail for the passengers to sip and enjoy on the way. It included a shot of cider to ensure we were remaining consistent with the theme of the evening.
Thankfully, our driver wasn’t distracted by our conversation and cocktail, as the sun was so blinding, several cars had pulled off to the side of the road.

THE CORDUROY JACKET

1 fresh orange slice
1 sugar cube
2 dashes Angostura bitters
1/4 cup cognac
sparkling apple cider
fresh thyme sprig to serve

Muddle orange slice, sugar cube and Angostura bitters in a cocktail shaker to release flavors.
Fill a shaker with ice cubes, and add cognac, cover with lid and shake vigorously until thoroughly chilled. Strain into a glass.
Top with sparkling apple cider and garnish with the thyme sprig.
Enjoy!

Recipe adapted from Southern Living, February 2013
www.southernliving.com/food/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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