Marinated Green Beans
and Roasted Red Peppers
Submitted
by: Jezebel Jen |
3 large red
bell peppers
2 pounds slender green beans, trimmed
3/4 cup olive oil |
1/3 cup red
wine vinegar
3 garlic cloves, minced
Lettuce leaves (optional) |
| Char
peppers over gas flame or in broiler until
blackened on all sides. Enclose in paper bag; let
stand 10 minutes. Peel and seed peppers. Cut into
1/2-inch-wide strips. Transfer to large bowl.
Cook beans in large pot of boiling salted water
until crisp-tender, about 5 minutes. Drain.
Transfer to bowl of ice water to cool. Drain
well. Add to bowl with peppers.
Whisk oil, vinegar and garlic in small bowl to
blend well. Pour over vegetables; toss. Season to
taste with salt and pepper. Cover; chill up to 6
hours.
Line large bowl with lettuce leaves, if desired.
Mound vegetables in center. Serves 12 to 14. |
Cranberry-Raspberry
Compote
Submitted
by: Jezebel Jen |
1 12-ounce
package frozen unsweetened raspberries, thawed
1 cup fresh or frozen cranberries, thawed
3/4 cup packed golden brown sugar
1 tablespoon fresh lemon juice |
2 teaspoons
grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract
|
| Combine all
ingredients except vanilla in heavy medium
saucepan. Simmer over medium heat until
cranberries burst and mixture thickens, stirring
occasionally, about 10 minutes. Remove from heat.
Cool slightly. Stir in vanilla. Cool to room
temperature. Cover and refrigerate until cold, at
least 6 hours. (Can be prepared 2 days ahead.
Keep refrigerated.) Makes about 2 cups. |
North
German Pear Soufle with Bacon
Submitted
by: Barbiel |
100 grams
margarine or butter
150 grams sugar
1 tablespoon vanilla sugar or similar
3 eggs
3 tablespoons milk
200 grams wheat flour
55 grams maizena
Lemon peel (from one lemon) |
A pinch salt
1/2 pound
bacon
3 1/2 pounds pears
1 teaspoon baking powder
1/2 cinnamon stick
2 tablespoons lemon juice
1 cup water
|
| Dough: Mix
the margarine (butter) with 3 1/2 ounces sugar
and vanilla sugar. Add egg and milk carefully.
Stir. Add wheat flour, baking powder, 2 ounces
maizena , lemon peel and salt. Stir. Do not cook!
You will need a form. Place 2/3 from bacon at the
button of this form and leave it to cook in oven
until bacon is glassy. Peel 2 lbs pears, cut in
not so thin slices and arrange in layers (over
the bacon). Fill with dough. Complete with the
rest of bacon. Bake in oven about for about 45
min (temperature: 200°C). Then cut
the rest of pears in dices. From take two soup
spoon and mix with The rest of maizena. The rest
of the water will be used to cook the pear dices
with cinnamon stick, sugar and lemon juice for
about 10 minutes. Take the cinnamon stick after
cooking! From this compote, take the half and
make a mousse in a mixer. Add to the other half
(in dices) and do not stir and do not cook any
more. Serve immediately. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|