WHAT?
A recipe?
What does that have to do with crafting, or business owning, or the New York Etsy Team?
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
July 28, 2010
In the Kitchen with The {NewNew}
Members of The {NewNew} create some fantastic treats for your home. Deck out your kitchen and dining table with handcrafted ceramics, light switches, magnets, coasters and more! Our featured designers are just as creative when it comes to cooking too. Each one has shared a favorite recipe
Ingredients
1/2 cup flour
Directions
Ingredients
1 chili pepper (pick based on you heat preference)1/2 cup tequila
Linda's Jazzed-Up Curried Lentils
Directions
Ingredients
Whole wheat pastry flour - 2.5 cups
Directions
Whip egg white until stiff on high. About 3 minutes. Set aside. Mix flour, baking soda and salt together. Set aside. Whip butter for one minute. Then add in the sugar mix well. Add in the egg yokes and mix well. Then add the vanilla. Alternately add in the flour mixture and the sour cream and mix well. Add in pineapple and rum, mix well. By hand, slowly fold in the egg white. Do not over-mix
Pineapple Rum Glaze
Directions
Hope you enjoy these recipes and hanging out in the kitchen with The{NewNew}. For more kitchen and dining related items visit the In The Kitchen treasury on Etsy.
Holly
Ellis Design
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| Kitschy Retro Light Switch Cover by LuCrafts |
Lu's Apple Crisp
Lu strives to add a "little lovely to every day." Light switch covers and magnets in a range of patterns are available in her shop LuCrafts. The name of this recipe should really be Lu's Lovely Apple Crisp! It is baked just long enough so that the apples that get soft but not mushy and the topping gets crisp and wonderful. You can warm up leftovers in the microwave. And don't forget the vanilla ice cream.
Ingredients
6 large Granny Smith apples
2 tbls white sugar
2 tbls white sugar
1 tsp cinnamon
2 tbls lemon juice
1/4 cup butter
3/4/cup brown sugar1/2 cup flour
Directions
Peel, core, and cut apples into quarters then cut each quarter into 3-4 slices. Place in buttered pan. Sprinkle with lemon juice, white sugar and cinnamon. With a fork, mix the brown sugar and flour. Using 2 knives or your hands, cut in butter until you have coarse crumbs. Sprinkle on top. Bake at 350 for 30 minutes.
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| Bird on a Branch Wood Coasters by Peppersprouts |
Peppersprouts Peppered Up Margarita
A full time graphic designer who says she has too many ideas for things to make! Visit her shop Peppersprouts to see the results of some of those ideas. In the meantime, give this Peppered up Margarita a try and be sure to use a coaster.
Ingredients
1 chili pepper (pick based on you heat preference)
1/4 cup Cointreau or Grand Marnier
2 tbls fresh lime or Rose's Lime juice
Directions
Slice the pepper into thin strips and rub it around the rim of a chilled margarita glass. Drop a pepper strip into the glass. Fill cocktail shaker half full with ice and add tequila, Cointreau or Grand Marnier and lime juice. Shake vigorously and strain into glass.
Slice the pepper into thin strips and rub it around the rim of a chilled margarita glass. Drop a pepper strip into the glass. Fill cocktail shaker half full with ice and add tequila, Cointreau or Grand Marnier and lime juice. Shake vigorously and strain into glass.
Linda's Jazzed-Up Curried Lentils
Linda is not only known for her adorable bright colored birds and decorative magnets, she is also famous for this Lentil recipe. I'm so glad she shared it with us! Visit her shop PurtyBird.
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| Birds and Blossoms Glass Tile Magnets by PurtyBird |
Ingredients
2 large onions
2 carrots
3-4 large stalks celery
2 Gala apples
4 cloves garlic
1 pkg. dry red lentils
1 handful anise seed (more or less to taste)
3-4 handfuls raisins
3-4 tbls curry powder (more or less to taste)
6-8 cups waterSalt to taste
Directions
Saute onions, garlic and celery in enough oil to cover the bottom of the pot until translucent. Add anise and let cook approx. 2 minutes. Add lentils and water, then apples, carrots and curry. Bring to a boil, then reduce heat and let simmer for approximately 1 hour or until lentils are cooked. Add raisins. Continue cooking over low heat for another hour or two. Salt to taste. Can be prepared a day in advance and refrigerated to allow the flavors intermingle and develop.
May Luk's Pineapple Pound Cake with Pineapple Rum Glaze
May's unique ceramics are both beautiful and functional. Working with clay and glaze, May creates each of the items in her shop MayLuk by hand. Try your hand with a different king of glaze, a delicious pineapple pound cake with pineapple rum glaze.
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| Eat Pink Platter by MayLuk |
Whole wheat pastry flour - 2.5 cups
Butter - 1 stick unsalted at room temperature
Sour Cream - 1 cup
Eggs - 3, separated
Sugar - 1/2 cup
Vanilla - 1 tsp
Salt - 1/2 tsp
Baking Soda - 1.5 tsp
Crushed Pineapple - 1 cup drained
Directions
Whip egg white until stiff on high. About 3 minutes. Set aside. Mix flour, baking soda and salt together. Set aside. Whip butter for one minute. Then add in the sugar mix well. Add in the egg yokes and mix well. Then add the vanilla. Alternately add in the flour mixture and the sour cream and mix well. Add in pineapple and rum, mix well. By hand, slowly fold in the egg white. Do not over-mix
Pour the batter into a buttered bundt pan. Bake in a pre-heated oven at 350 deg F for 40 minutes or until a toothpick comes clean and the edges are slightly golden brown.
Cream Cheese - 4oz (1/2 package) at room temperature
Butter - 1/4 stick at room temperature
Powder Sugar - 3 tbsp
Vanilla Extract - 1 tsp
Salt - pinch
Crushed Pineapple - 1 cup drained
Bermuda Gold Liqueur - 2 tbsp. Add more to taste.
Directions
Beat cream cheese and butter on high until well mixed. Add in the remaining ingredients and beat until it's nice and fluffy. Mix in pineapple and rum. Serve with cake.
Hope you enjoy these recipes and hanging out in the kitchen with The{NewNew}. For more kitchen and dining related items visit the In The Kitchen treasury on Etsy.
Ellis Design
October 21, 2009
Butternut Squash Lasagna
I hate winter. I was born on the wrong latitude for sure. I belong somewhere along the equator. So every year around this time I try to think of things to appreciate in the coming months of cold. It's usually food. Right now I'm consoling myself by thinking about all of the hot soups I'll get to make and all of the winter squash ahead in the farmers markets. This recipe is always a hit for me, and is a pretty easy alternative to the ubiquitous butternut squash soup. I hope you enjoy it!
Ingredients:
Butternut Squash
Lasagna Noodles
Olive Oil
Milk
Butter
Mozzarella (high quality)
Ricotta Salata
Fresh Basil
Nutmeg
Sugar
Salt/Pepper
I never really measure anything for this- it's a pretty easy recipe to just eyeball, which is how most of us cook, I think. Start off by hacking your squash in half and scraping out the seeds (don't forget to save these for roasting later). Then microwave it for about 4 or 5 minutes. This will allow you to cut through the rest, and peel it much easier.
While it's in the microwave, put on a big pot of water to boil for your lasagna noodles. Then, get your squash out and peel and chop it into 1 inch cubes and then throw it into another big pot with some olive oil, and add some water to simmer until it's mushy. I used a 3lb squash, about a tablespoon of oil, and 3/4 cups of water.
While it's cooking, your water should start boiling and you can put in your pasta. I used whole wheat noodles- I think the flavor complements the nuttiness of the squash, plus it's better for you. This is also a good time to preheat your oven to 375, and make sure the middle rack is in place. Next start grating your mozzarella if necessary, and chop up your fresh basil into strips. I cannot overstress that fresh basil cannot be replaced with dried in this dish. It just isn't the same.
Once your squash is thoroughly cooked, sprinkle liberally with salt and pepper, then mash it all up with a fork or potato masher. Grate in some fresh nutmeg to taste and a pinch of sugar (optional). When I made this last time, I was out of nutmeg so I substituted allspice. It was still really good- you could also try cinnamon. Next pour in some milk until it's creamy. I poured about a half cup, but if you want to pour more and then cook it back down that's good too. Think mashed potatoes' consistency. Next, add butter- as much as you want. Let's be honest, the more butter you put, the better it will taste. I put about 2 tablespoons of butter in mine at this point.
Now it's time to fish out your lasagna noodles (Don't take my word on the timing though- set a timer for the noodles according to the box). I set out a towel on the table and laid them out to drain and cool. While they are drying, take a little more butter and coat your casserole dish all around. Now the fun part! Start by putting a thin layer of the squash on the bottom of the pan, then your first layer of noodles, then more squash. Next, put a generous handful of mozzarella, and then a handful of basil. The basil flavor mixes amazingly with the squash, so I put quite a lot, maybe 30 or so chopped leaves. Next, a lighter grating of ricotta salata- this is really a key flavor; its saltiness brings the whole thing together. Repeat this layering until you reach the top of your pan, and finish with extra ricotta salata on top.
Cover the pan with foil and bake for about 40 minutes. Then take off the foil and bake 15 more minutes uncovered to get that crispy brown top layer. Let sit for about 1o more minutes, then slice and enjoy!
Oh, and for a later-that-night snack: take all those seeds you saved at the beginning and put them in a pan over low heat with a little olive oil, a drop of sesame oil and lots of salt. Stir or shake occasionally and let them toast for about 20 minutes. Eat them hot- they are AMAZING.
Jenny
jtopolski.etsy.com
Ingredients:
Butternut Squash
Lasagna Noodles
Olive Oil
Milk
Butter
Mozzarella (high quality)
Ricotta Salata
Fresh Basil
Nutmeg
Sugar
Salt/Pepper
I never really measure anything for this- it's a pretty easy recipe to just eyeball, which is how most of us cook, I think. Start off by hacking your squash in half and scraping out the seeds (don't forget to save these for roasting later). Then microwave it for about 4 or 5 minutes. This will allow you to cut through the rest, and peel it much easier.
While it's in the microwave, put on a big pot of water to boil for your lasagna noodles. Then, get your squash out and peel and chop it into 1 inch cubes and then throw it into another big pot with some olive oil, and add some water to simmer until it's mushy. I used a 3lb squash, about a tablespoon of oil, and 3/4 cups of water.
While it's cooking, your water should start boiling and you can put in your pasta. I used whole wheat noodles- I think the flavor complements the nuttiness of the squash, plus it's better for you. This is also a good time to preheat your oven to 375, and make sure the middle rack is in place. Next start grating your mozzarella if necessary, and chop up your fresh basil into strips. I cannot overstress that fresh basil cannot be replaced with dried in this dish. It just isn't the same.
Once your squash is thoroughly cooked, sprinkle liberally with salt and pepper, then mash it all up with a fork or potato masher. Grate in some fresh nutmeg to taste and a pinch of sugar (optional). When I made this last time, I was out of nutmeg so I substituted allspice. It was still really good- you could also try cinnamon. Next pour in some milk until it's creamy. I poured about a half cup, but if you want to pour more and then cook it back down that's good too. Think mashed potatoes' consistency. Next, add butter- as much as you want. Let's be honest, the more butter you put, the better it will taste. I put about 2 tablespoons of butter in mine at this point.
Now it's time to fish out your lasagna noodles (Don't take my word on the timing though- set a timer for the noodles according to the box). I set out a towel on the table and laid them out to drain and cool. While they are drying, take a little more butter and coat your casserole dish all around. Now the fun part! Start by putting a thin layer of the squash on the bottom of the pan, then your first layer of noodles, then more squash. Next, put a generous handful of mozzarella, and then a handful of basil. The basil flavor mixes amazingly with the squash, so I put quite a lot, maybe 30 or so chopped leaves. Next, a lighter grating of ricotta salata- this is really a key flavor; its saltiness brings the whole thing together. Repeat this layering until you reach the top of your pan, and finish with extra ricotta salata on top.
Cover the pan with foil and bake for about 40 minutes. Then take off the foil and bake 15 more minutes uncovered to get that crispy brown top layer. Let sit for about 1o more minutes, then slice and enjoy!
Oh, and for a later-that-night snack: take all those seeds you saved at the beginning and put them in a pan over low heat with a little olive oil, a drop of sesame oil and lots of salt. Stir or shake occasionally and let them toast for about 20 minutes. Eat them hot- they are AMAZING.
Jenny
jtopolski.etsy.com
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