SPICY AIOLI
Provided by Food Network
Categories condiment
Time 10m
Yield about 1 quart sauce
Number Of Ingredients 6
Steps:
- Mix all ingredients into a bowl. Chill until ready to use.
CRANBERRY MAYO
If you like mayonnaise, you will LOVE my Cranberry Mayo. Slightly sweet and just a touch tart, it adds a new dimension to any sandwich.
Provided by Jessica Formicola
Categories Condiment
Time 3m
Number Of Ingredients 2
Steps:
- Mix together well and store in an airtight container for up to a week. Slather on anything you can get your hands on!
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 973 kcal, Carbohydrate 55 g, Protein 1 g, Fat 84 g, SaturatedFat 13 g, Cholesterol 47 mg, Sodium 751 mg, Fiber 1 g, Sugar 55 g, ServingSize 1 serving
AIOLI
Steps:
- Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
- The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.
AIOLI
Steps:
- Place the garlic, egg yolk, lemon juice, mustard and water into the cup of an immersion blender. Pour the oil on top of the other ingredients and wait a few moments for the oil to separate from the ingredients beneath it. Gently nestle the blade of the immersion blender into the egg yolk at the bottom of the cup. Turn on the blender and blend until the mixture is fully emulsified, about 1 minute. Add salt to taste.
APPLE AND DRIED CRANBERRY PANDOWDY
Provided by Food Network
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Make pastry and chill 30 minutes.
- In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter.
- On a lightly floured surface roll out pastry into a round about 1/8-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown.
- Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more. Serve warm with cream.
AIOLI
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Serve with crudites.
- Olive Aioli
- Make Aioli. Stir in 3 tablespoons store-bought olive tapenade.
- Orange-Saffron Aioli
- Make Aioli with orange juice instead of lemon. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli
- See all 50 Game-Day Dips
TURKEY SANDWICH WITH CRANBERRY AIOLI (LOW FAT)
A delightful turkey sandwich complimented with a cranberry rosemary aioli. Flavorful yet low fat. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook.
Provided by Crafty Lady 13
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the cranberry sauce, mayonnaise and rosemary in a small bowl, until smooth and well combined.
- Place on slice of bread on a plate. Pile the turkey evenly on top of it. add the lettuce. Spread the cranberry mixture evenly over the second slice of bread and then flip the slice atop the sandwich. Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.
Nutrition Facts : Calories 355.9, Fat 12.7, SaturatedFat 3.2, Cholesterol 74.9, Sodium 390.9, Carbohydrate 33, Fiber 1.6, Sugar 9.1, Protein 25.7
MARYLAND CRAB CAKES WITH SUN-DRIED TOMATO AIOLI
From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.
Provided by Oolala
Categories Sauces
Time 35m
Yield 1/2 cup aioli, 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
- Remove from heat, transfer to a plate and let cool.
- In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
- Add the cooled vegetable mixture and stir to mix.
- Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
- Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
- Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
- When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
- To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
- Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.
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