December 20th, 2005

Pears Poached In Sauternes With Chocolate Sauce

A girlfriend & I made this for dessert the other night and it was AMAZING. Sauternes is a light, sweet dessert wine that doesn't have that "syrupy" taste that some desserts wine can have. We found it for about $15 at Trader Joe's. A little pricey, but definitely worth it! The recipe was taken from Delicious Living & veganized.

4 ripe Bosc or Anjou pears, peeled
2 cups Sauternes or other sweet dessert wine
Peel from 1/2 lemon (be sure to only use the yellow peel, because the white rind will add a bitter taste)
4 whole cloves
4 ounces semisweet vegan chocolate chips
Vanilla soy ice cream

Use a paring knife or a melon baller to scoop out the seeds and core from the bottom of the pears, leaving them whole. Pour the wine into a nonreactive saucepan (stainless steel, glass or ceramic) that is large enough to hold the pears in a single layer. Add the lemon peel and cloves and bring to a boil. Reduce the heat to med-low and add the pears. Cover and simmer for 10-15 minutes or until pears are tender, making sure to turn the pears occasionally for even cooking. When pears are tender, remove from saucepan and keep them warm. Return remaining liquid to a boil until the wine has reduced to 1/2 cup and has a syrupy consistency and light golden color. Remove saucepan from heat and remove cloves & lemon peel. Add chocolate and stir with a spatula to combine until smooth. Place each pear on a dessert plate, add a scoop of vanilla ice cream and spoon chocolate sauce over and around the pear and ice cream. Serve & enjoy!

crock pot recipes: chilli or vegetable stew!

Okay, I'm trying to surprise my mom with a yummy crockpot recipe. I've never used one on my own before. I have until about 4:30-5pm to let it cook crock-style. I've searched the memories and other sites, but I'm still stumped.

I want a vegetable stew/soup or a chilli recipe.


I have this vegetable soup recipe:Collapse )

I don't really have a chilli recipe. I really like Light Life's chilli in the little pouche! Anything like that would be awesome.
Help!
  • Current Music: remembering never :: grenades in mouth tragedy

Cookie Question

I'm baking Sugar cookies for my work today.

The dough Tastes AMAZING! but seems to be lacking something. The dough is so sticky I can't get it to stay in my hands enough to turn it into a ball

Would adding more flour to the mixture help this?

Sorry if this is a stupid question but your help would be MUCH appreciated

And Credit goes to misfit For the lovely recipe which can be found HERE

Using egg replacer

Hi everyone, i wonder if someone with more experiance of using egg replacer (the kind you buy in a packet, i think mine is called 'no egg') could tell me if you have to mix the egg replacer with water then add to the recipe - particularly cake and biscuit recipes, or if just mixing the 'egg' powder with the dry ingredients and adding some extra liquid to the wet ingrediants would work? I would try it out but i don't have time as its for a gift in a jar type thing. Thanks

Edit: Thanks everyone, its for biscuits or brownies so i think it will be fine. If it doesn't work i'll blame my friend's cooking as i'm making cookies in a jar gift for him because he admits he's useless at cooking lol! The one time he invited me round for dinner and said he'd cook his girlfriend did everything :o)

in need of funnel cake recipe

Hi all! Last night, I went to a festival of sorts here in Austin and there was funnel cake. I LOVED funnel cake when I was a kid. I searched online and in our archives, but I haven't found a recipe. The non-vegan recipes online seem to call for a large number of eggs, which we all know is difficult to replace.

Does anyone have any ideas or suggestions or (if I'm lucky) tried-and-true recipes?

dumb question about citrus dressing

I am interested in making this recipe from epicurious.com, but I don't want to use orange juice concentrate. Will it come out right if I just use fresh OJ or will it be watery or tasteless? Suggestions are appreciated.

1/2 cup white wine vinegar
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons chopped fresh parsley

4 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 cup vegetable oil


Combine vinegar, orange juice concentrate, parsley, lemon peel and orange peel in small bowl. Gradually whisk in oil. (Dressing can be prepared up to 8 hours ahead. Cover and refrigerate. Rewhisk dressing before using.)
  • Current Mood: can't cook worth a darn! :(

sealing deep-fried cannoli shells

I'm trying to make cannoli shells (and once everything's made and assembled, I'll post the recipes). They're basically circles of dough wrapped around metal tubed and deep-fried. Unfortunately, once they're in the fryer, they come open at the seal and don't turn out as tubes. Most recipes say to "glue" the sealed point with egg white. I don't know if Ener-G would work; it doesn't seem like it would have the right gluey consistency like egg white, and I don't have flaxseed or tofu lying around. Suggestions?

Cannoli filling!

I posted earlier about cannoli shells. Well, those were a big waste of time and quite a disappointment. I'm looking into alternatives. In the meantime, though, the filling turned out beautifully. Tastes just like I remember the "real" stuff ^_^

(fake cut ahoy!)

The link is to the entry for the recipe and ideas in my recipe journal, el_nix. Most of the first entries will just be updates of things I've posted here in the past, but soon I'll be posting more new ideas.