Un index de recettes de sauces piquantes. Il y en a même une à faire à partir de piments déshydratés.

Old-fashioned soda cookies

Ingredients

• 2 c. sugar
• 2 eggs
• 1 c. lard
• 1 c. sour milk or buttermilk
• 1 tsp. vanilla
• ½ tsp. nutmeg
• 1 tsp. soda
• ½ tsp. baking powder
• ½ tsp. salt
• 4 to 6 c. flour

Instructions

1. Cream sugar, eggs and lard together; add sour milk, vanilla and nutmeg.
2. Sift soda, baking powder and salt with flour; mix to a stiff dough.
3. Roll out on bread board about 1/8-inch thick; cut with cookie cutter.
4. Sprinkle with additional sugar.
5. Bake in 275 to 300-degree oven until done. These cookies may be filled.

Pineapple cookies

Ingredients

• 1 cup shortening
• 1½ cups sugar
• 1 egg
• 1 can (8¾ oz.) crushed pineapple, with juice
• 3½ cups all-purpose flour
• 1 tsp. soda
• ½ tsp. salt
• ¼ tsp. nutmeg
• ½ cup chopped nuts

Instructions

1. Mix shortening, sugar and egg thoroughly.
2. Stir in pineapple.
3. Stir together flour, soda, salt and nutmeg; blend in.
4. Mix in nuts.
5. Chill at least 1 hr.
6. Heat oven to 400°F.
7. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet.
8. Bake 8 to 10 min., or until no imprint remains when touched lightly.

Snow on the mountain cookies

1. Cream together
   • 1½ c. shortening
   • 1 c. brown sugar-light
   • 2 - 1. baker unsweetened squares melted
   • 1 well heated egg
2. Sift together
   • ¼ tsp salt
   • 2 c. flour
   • ¼ tsp. (baking) soda
3. add alternately with ½ c. buttermilk, 1 tsp. vanilla, ¾ c. chopped nuts
4. bake 12 min at 350°F
5. frost with powdered sugar frosting

Ingredients

• 5 Lemons
• ⅓ cup (80ml) Lemon juice
• 2 tablespoons Lemon zest
• ½ cup + 2 tablespoons (125g) Sugar
• 2 cups (480ml) Heavy Cream/Double cream
• 1 teaspoon Vanilla bean paste (optional)

Instructions

1. Wash the lemons well and let them dry.
2. Cut lemons in half longwise, then using a spoon, scoop out the inside of the lemons. Do it very carefully.
3. Place the lemons you scoop out in a sieve and squeeze 1/4 cup of lemon juice.
4. In a small saucepan mix sugar and lemon zest. Add heavy cream.
5. Heat over medium-low heat, bring to a simmer, stirring constantly. Simmer for about 3 minutes. Until you see gentle bubbles.
6. Remove from heat, add lemon juice and whisk to combine. Allow to cool for 10 minutes.
7. Strain through a fine mesh strainer to remove zest – this step is optional.
8. Pour the mixture into the lemon shells. You also can serve in on cups/ramekins.
9. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Keep covered in the fridge.

Écrire une documentation pour sa maison. C'est une excellente idée !

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Ingrédients

• 1 magret de canard
• 1 foie gras éveiné non assaisonné
• gros sel de guérande
• 1 cas large de sel fin
• 1 cas rase de poivre moulu

Instructions

1. nettoyez le magret de canard et placez le 15 heures dans le gros sel, au frigo.
2. rincez le et séchez le bien avec de l'essuie-tout.
3. ouvrez le en portefeuille sans aller jusqu'au bout.
4. assaisonnez le foie gras avec le sel fin et le poivre moulu, massez pour bien faire pénétrer.
5. mettez une belle tranche de foie gras assaisonné à l'intérieur du portefeuille de canard et refermez.
6. ficelez bien serré et enroule le tout dans un torchon propre.
7. placez le tout dans le bas du frigo pendant 3 semaines avant de déguster.

Un site qui regroupe les adresses de magasins liés aux travaux d'aiguille aux États-Unis.
Ça permet de planifier un voyage à thème :)

Ingrédients

• 150 g Crème de marron
• 0,5 l Crème liquide
• 20 g Sucre glace

Instructions

1. Commencez par monter la crème liquide au batteur en chantilly et ajoutez à la fin le sucre glace.
2. Dans un saladier, mettez la crème de marrons et mélangez avec un fouet un peu de crème fouettée à la crème de marrons petit à petit, en soulevant délicatement la crème fouettée.
3. Plus vous allez incorporer de l’air et plus votre crème sera légère.
4. Versez le mélange et mettez dans des ramequins ou des coupes à glace.
5. Placez votre mousse à la crème de marrons au frigo afin qu’elle puisse prendre et refroidir.

J'ai fait ça pour les fêtes.
C'est super bon.
J'ai mis plus de crème de marron (≈ 2x) pour réhausser le goût qui est un peu trop subtil.
J'ai servi ça avec des brisures de marrons glacés et une gavotte.

Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup tahini
• 1 c sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla
• 1 cup + 2 tb flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp kosher salt
• 1¾ cup valrhona discs (64% cocoa)
• maldon salt

Instructions

1. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, tahini, and sugar together on medium speed until light and fluffy, about 5 minutes. add the egg, egg yolk, and vanilla and continue mixing on medium for another 5 minutes. sift the flour, baking soda, baking powder, and salt into a large bowl and combine. add the flour mixture to the butter mixture and mix on low until just combined. add the chocolate discs and mix them in by hand with a rubber spatula.
2. Line a baking sheet with parchment paper. using a 2-ounce ice cream scoop, scoop out 12 dough balls and place them on the baking sheet. wrap the baking sheet with plastic wrap and place it in the freezer for no less than 12 hours. this will allow the gluten in the flour to relax and will give you a tender soft cookie. do not skip this step.
3. At this point you can bake 1 or bake 12. keep the cookie dough balls in zip-top bags in the freezer for up to 6 months.
4. Preheat the oven to 325ºf and line a baking sheet with parchment or a silicone mat. space the cookie dough balls at least 3” apart to allow for them to spread. bake for 13-16 minutes until just golden brown around the edges. they will still look fairly unbaked in the middle, which is perfect. sprinkle each with maldon salt when they come out o the oven. allow to cool for 20 minutes on the baking sheet or cooling rack.

Je n'ai jamais testé cette application, mais après une courte démonstration, je suis sur qu'elle doit faciliter grandement la planification de prises de vues.

Ingredients

• 4¾ cups (570g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon cloves, optional
• ¼ cup (50g) light brown sugar or dark brown sugar, packed
• 1½ teaspoons (9g) table salt
• 1 tablespoon (10g) instant yeast
• ¾ cup (170g) pumpkin purée or squash purée
• 2 large eggs
• ¾ cup (170g) water
• 4 tablespoons (57g) butter, softened
• ¾ cup (128g) dried cranberries or golden raisins
• ¼ cup (46g) crystallized ginger, diced

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.
3. Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each.
4. Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet.
5. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.
6. Preheat the oven to 350°F.
7. Bake the rolls for 25 to 30 minutes, until they're lightly browned and the center of one reads 190°F on an instant-read thermometer.
8. Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature.

Ingredients

• 2000 g Beef—silverside or toprump
• 5 Tbsp Brown (malt) or cider vinegar
• 2.5 Tbsp Coarse salt (2% of the meat weight)
• 2 tsp Ground black pepper
• 2 Tbsp Coriander seed
• 1½ Tbsp Brown sugar (optional)

Instructions

1. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
2. Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
3. Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
4. Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
5. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
6. Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
7. Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.
8. Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.

Notes

• if using cheaper cuts of game or beef, add 1 tsp of bicarbonate of soda per kg to tenderize the meat.
• if you don’t have any coarse salt and need to substitute with table salt, double-check that it’s not iodized salt – iodine leaves a bitter taste in the mouth.