261895 crisp polenta fresh syrup Recipes

fresh or frozen cranberries, water, cinnamon sticks (3 inches), orange juice, lemon juice, sugar

fresh raspberries, divided, water, sugar, cornstarch, salt, pastry shell (9 inches), baked, cream , optional

fresh strawberries, hulled, strawberry gelatin, sugar, heavy whipping cream

fresh pineapple, trimmed and cored, seedless watermelon slices, cantaloupe balls, honeydew balls, kiwifruit, peeled and sliced, seedless red or green grapes, melon, lemon and mint leaves, optional

fresh aspragus, trimmed, unbaked pastry shell (9 inches), butter, king arthur unbleached all-purpose flour, salt, milk, eggs, beaten, shredded swiss cheese, dry bread crumbs

fresh blueberries, divided, water, butter, sugar, cornstarch, ground cinnamon, salt, lemon juice, pastry shell (9 inches), baked, ice cream or whipped cream, shredded lemon peel , optional

fresh strawberries, divided, pastry shell (9 inches), baked, sugar, water, cornstarch, cold water

fresh broccoli florets, sliced water chestnuts, drained, dried cranberries, chopped red onion, reduced-fat mayonnaise, fat-free plain yogurt, sugar, cider vinegar, dijon mustard, salt, pepper, almonds, toasted

fresh asparagus, trimmed, cider vinegar, reduced-sodium soy sauce, sugar, olive oil, chopped pecans, toasted

butter or margarine, grated parmesan cheese, milk, polenta, salt, eggs, separated, baking powder, rinsed, crisped butter lettuce leaves, mushroom dressing, cambozola fondue, chopped fresh chives

polenta, plain flour, baking powder, salt, thick natural yoghurt, sunflower oil, plus extra for greasing, lemons , zest of, grated, lemon juice, eggs, egg whites, caster sugar, fresh lavender flowers, fresh raspberry, to serve

polenta (corn meal), plain flour, baking powder, salt, tblsp natural yogurt, tblsp groundnut oil, plus extra for greasing, grated rind of 2 lemons , plus 2 tblsp lemon juice, eggs plus 2 egg whites, caster sugar, fresh rosemary, plus extra to decorate

genmaicha (toasted-rice green tea), grapeseed or other vegetable oil, divided, shiitake mushrooms, stemmed and sliced, minced fresh ginger, sel gris or other coarse sea salt, divided, sliced savoy or napa cabbage, firm or firm tofu, polenta, black peppercorns, sliced green onions

chicken or vegetable stock (you may need a bit more, so i recommend to have at least an additional 1 cup of stock to the side, you can also use warm milk), instant polenta *(the book called for 2 1/3 cups of polenta, i used only 2/3 cups), butter, freshly grated parmesan, plus more to serve, salt and freshly ground black pepper - taste it before seasoning, since the chicken/vegetable stock is already giving it quite a bit of flavor and you don tsp want to over it.

fresh mint, boiling water, sugar to taste, ice cubes, lemon or lime slices and additional mint, optional

fresh broccoli florets, fresh cauliflowerets, sliced celery, chopped onion, hard-cooked egg, chopped, prepared italian salad dressing, plain yogurt, italian salad dressing mix, lemon juice

polenta, butter, divided, plus more for pan, prosciutto, white vinegar, eggs, pesto sauce

all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, ice water, grappa or rum, golden raisins, cooled prepared polenta (leftover or made by following procedure for basic polenta, follows, using 1/2 cup cornmeal or instant polenta, 2 cups water, and 1/2 tsp salt), two 8-oz packages cream cheese, softened, sugar, whole large eggs, egg yolk, vanilla, cinnamon, sugar, water, pine nuts, toasted, vanilla