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Tuesday
Dec142010

recipe: egg nog

12 eggs, separated
6 cups milk
2 cups heavy cream
2 cups bourbon
1-1/2 cups sugar
3/4 cup brandy
2 tsp ground nutmeg

Directions
In a large bowl, beat the egg yolks and sugar with a mixer for about 10 minutes—until they’re firm and the color of butter. Slowly add the bourbon and brandy.

Cool in the refrigerator before the party—for up to 6 hours. About 30 minutes before serving, stir in the milk and add nutmeg.

In a separate bowl, beat the cream with a mixer on high—until the cream forms stiff peaks.

In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Then gently fold the cream into the egg mixture.

After pouring into oliver martini glasses, sprinkle with ground nutmeg.

Thanks to april and curtis, CB2 catalog, for this submission.

Friday
Nov262010

recipe: leftover turkey sandwich

What to do with all those leftovers? How about a light sandwich…

toasted brioche
turkey
honey mustard
frisée lettuce
tomato
swiss cheese
hard boiled egg
salt and pepper

Monday
Nov082010

recipe: vegetable couscous

2 tblsp extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1-1/2 tsp cumin
1 tsp coriander
2-1/4 cups couscous
1 plum tomato, seeded and chopped
2 tblsp cilantro, chopped
2 tblsp parsley
flat bread

Directions
Pre-cut and measure ingredients—since there are so many, it’ll help things go smoothly the rest of the way. Next, pre-heat a large pot over medium-high heat. Add oil, bay leaf, onion, zucchini, yellow squash and salt and pepper. Saute 7 or 8 minutes, stir frequently.

Add pumpkin, chicken broth, cumin and coriander and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand 5 minutes, fluff with a fork.

Remove the bay leaf, mix in tomato, cilantro, parsley and serve with warm Mediterranean flat breads.

Tuesday
Oct262010

recipe: soybean soup

3-1/3 tblsp mirin
4 cups water
2 tblsp natural sea salt
3 cups edamame
3/4 cup katsuo dashi
1 tsp sugar
3-1/3 tblsp milk
pinch natural sea salt
4 sprigs chervil

In a small saucepan, boil off the alcohol content of the mirin to leave about 2 tablespoons.
Let it cool and set it aside.

Bring the water and sea salt to a boil and add soybeans for 5 minutes.
Drain and plunge into a bowl of iced water.
Let cool and dry.
Open the bean pod and remove the beans.
Puree them in a blender with the stock.
Add mirin, sugar, and milk and continue to blend.
Strain then mash any remaining bits.

Add salt as desired and serve chilled.

Monday
Oct112010

recipe: peanut butter smoothie

1 cup ice
3/4-1 cup water not quite covering the ice
2 bananas
1/2 cup old-fashioned oats
2 tbl natural organic peanut butter
1 tbl Flax seed oil
1/2 tsp Amazing Grass SuperFood powder

Blend then serve in stemless flutes. For balance, side it up to one of Dinkel’s famous chocolate donuts!

Thanks to megan, product manager’s assistant, for this submission.