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Sweet Lolita Sweets
happybraindeath:
egl_cooking
Elegant Gothic Chefs
Wed, May. 9th, 2012 07:47 pm

8 spears of Asparagus
1 Yukon Gold Potato, cut into bite size pieces
3 Tbsp Olive Oil, divided
1 Egg
1 tsp Vinegar
Salt and Pepper
1 Tbsp Parmesan Cheese, shredded
1 tsp Lemon juice, optional

1.Preheat oven to 425 degrees.

2.Cut potatoes into bite size pieces. Place into a bowl of warm water and allow to soak for 10 minutes. Drain and pat dry with paper towel. Toss in 1 1/2 Tbsp Olive oil. Place potatoes on non-stick baking sheet. Roast for 15-20 minutes.

3. Snap ends off of asparagus. Toss in 1 1/2 Tbsp olive oil. Place on baking sheet along side the roasting potatoes. Continue roasting vegetables for 15 more minutes.

4. In shallow pot or skillet, heat water until just simmering. Add in vinegar to lower the pH of the water. Gently slip egg into the skillet and fold over egg whites to keep egg together. Allow to simmer for 3-4 minutes or until whites have become opaque. Remove gently with a spoon and allow to drain excess water.

5. Dish asparagus and potatoes onto plate, top with poached egg. Top with parmesan cheese, lemon juice and season with salt and pepper if desired.

This recipe is from Country Cleaver http://www.countrycleaver.com/
You must check it out, it is wonderful! This would be absolutely lovely as a light supper or a dish for brunch.

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happybraindeath:
egl_cooking
Elegant Gothic Chefs
Wed, Apr. 18th, 2012 12:55 pm

1 tablespoon butter
1 1/2-inch slice sweet onion, finely chopped
1 cup finely chopped assorted mushrooms
1 teaspoon flour
3 tablespoons heavy cream
Salt and black pepper to taste
1 loaf sliced white bread, crusts removed
1/2 to 3/4 cup grated Swiss cheese
3/4 cup finely chopped fresh parsley

1. In a large skillet, melt the butter over medium-high heat. Saute the onion and mushrooms until tender. Add the flour, stir, and reduce the heat to low. Cook for 3 minutes. Add the cream and stir until the mixture thickens. Season with salt and pepper. Cool completely.

2. Arrange the bread slices on a flat work surface. With a rolling pin, flatten the bread to about 1/4-to-1/8-inch thickness. Spread each slice with a layer of the mushroom mixture. Sprinkle with grated cheese.

3. Roll up each slice and wrap in plastic. Chill for at least three hours. Remove the plastic wrap and slice into 1/4-to-3/4-inch rounds. They will be a little moist. Roll into the chopped parsley and serve.

Makes 8-10 servings.

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happybraindeath:
egl_cooking
Elegant Gothic Chefs
Thu, Mar. 22nd, 2012 11:28 am

1 cup butter, softened
3 cups sugar
6 eggs
1 cup sour cream
1 teaspoon vanilla
1 teaspoon almond extract
1/4 teaspoon baking soda
2 cups flour
1 cup whole-wheat flour

1. Preheat oven to 350 degrees F. Grease and flour a large bundt pan.

2. In a large mixing bowl, cream together butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add remaining ingredients. Stir well.

3. Pour into pan. Bake for 60-65 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan 8-10 minutes, then invert and remove cake from pan to cool completely on a wire rack.

I feel that this has a little more character than regular pound cake. I love to add orange zest to the batter, drizzle it with a glaze made from fresh orange juice and powdered sugar, and then serve it with fresh strawberries (alternately, use lemon zest and juice and serve with fresh raspberries.) Also good with a little vanilla ice cream or freshly whipped cream.

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happybraindeath:
egl_cooking
Elegant Gothic Chefs
Mon, Feb. 27th, 2012 10:06 am

8 raspberry or black berry tea bags
2 cups hot water
2 teaspoons honey
4 cups apple juice

1. In a sauce pan, heat the apple juice until it is almost, but not quite, to a boil.

2. Steep tea bags in water for about 5 minutes; discard teabags. Add honey and hot apple juice.

3. Serve in individual teacups.

Makes6-8 servings.

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lechatbeige:
egl_cooking
egl_cooking
Elegant Gothic Chefs
Tue, Jan. 31st, 2012 12:29 pm

This is a super basic recipe to make waffles. Waffles are so cute, I think they are ideal for a Lolita meeting!

Please click here for the recipe and lots of pictures ^-^



I hope that you enjoy! Thank you! : ]

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happybraindeath:
egl_cooking
Elegant Gothic Chefs
Tue, Jan. 17th, 2012 08:21 am

2 cups flour
2 tablespoons sugar
2 tablespoons baking powder
Zest of 2 lemons
2 tablespoons butter, chilled
2 eggs, lightly beaten
1/2 cup heavy cream
3/4 cup currants, raisins, or chopped candied ginger (opt)
1 egg beaten w/ 1 tablespoon cold water

1. Preheat the oven to 400 degrees F. Lightly grease 2 baking sheet and set aside.

2. Sift the flour, sugar, and baking powder into a large bowl. Add the zest, and rub in the butter until the mixture looks like fine crumbs. Combine egg and cream in a separate bowl. Blend into flour mixture. Fold in currants (do not over mix).

3. Gather the dough into a ball and divide in half. On a lightly floured surface, roll each ball into 1/2 inch thick circles. Cut into 2 inch rounds. Repeat w/ leftover dough.

4. Place scones 2 inches apart on baking sheets. Refrigerate 15 minutes. Brush w/ egg wash and bake 15-20 minutes.

Makes 24

Excellent served w/ lemon curd, marmalade made w/ meyer lemons, clotted cream, or ginger preserves. Lemon tea is good, but ginger tea is especially nice. Raspberry also makes a good pairing, either as jam, or mixed into the dough.

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happybraindeath:
egl_cooking
Elegant Gothic Chefs
Sat, Dec. 24th, 2011 07:22 pm

For people w/ peanut allergies, try these cookies instead :)

3/4 cup unsalted butter, softened
3/4 cup sun butter (sunflower seed butter)
1 cup dark brown sugar
1/3 cup sugar
2 eggs
1 teaspoon lemon juice
2 tablespoons molasses
2 teaspoons vanilla
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Sugar
Chocolate kisses

1. In a large bowl, beat butter, sun butter, and sugars until creamy. Beat in the eggs, lemon juice, molasses, and vanilla. Sift together the flour, baking soda, and salt. Stir into batter until just combined.

2. Cover and refrigerate the dough until just firm enough to roll into balls, no more than 2 hours (if you leave the dough in the chill chest too long, it can oxidize and turn green; harmless, but perhaps not desirable; if it is still a bit soft, use a mini ice cream scoop to portion out the dough and drop into the sugar to roll).

3. Preheat oven to 375 degrees F. Line 2 baking sheets w/ parchment paper, or coat w/ shortening. Roll the dough into 1-inch balls, then roll in sugar. Place the balls on the baking sheets 2 inches apart. Bake until slightly puffed and golden brown, about 8-10 minutes. Immediately press a chocolate kiss into center of cookies. Let cool 5 minutes, then remove from sheets and cool completely on wire racks.

Makes 3 1/2 to 4 dozen

Alternatively, omit kisses and crosshatch cookie balls w/ a fork before baking for regular Sun Butter Cookies.

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hari_kugi_doll:
egl_cooking
egl_cooking
Elegant Gothic Chefs
Wed, Nov. 16th, 2011 04:12 pm

Hey all!!
Coming to share a new recipe with everybody in my favorite category: Dessert!!
I got this off the back of the Ghirardelli package.

Strawberry White Chocolate Creme BruleeRecipe with photos under here!Collapse )

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faerydragonet:
egl_cooking
egl_cooking
Elegant Gothic Chefs
Thu, Nov. 3rd, 2011 12:52 am

8 russet (baking) potatoes (6 to 8 oz each)
3/4 stick (6 tablespoons) unsalted butter, melted
1 teaspoon salt
3 tablespoons fine dry bread crumbs


Special equipment: 2 wooden chopsticks or wooden spoons with 1/2-inch-diameter handles; parchment paper.

Put oven rack in middle position and preheat oven to 375°F.

Peel potatoes, transferring to a large bowl of cold water as peeled (to prevent browning). Working with 1 potato at a time, cut a thin sliver lengthwise from 1 side of potato with a sharp paring knife to make it stand flat on a cutting board, if necessary. Lay chopsticks or spoons parallel to each other on cutting board and arrange potato lengthwise between them. Holding chopsticks against potato, make crosswise cuts, 1/8 inch apart, down to chopsticks (do not cut all the way down to chopsticks on narrow ends of potato or slices will fall off). Drop potato back into water after cutting.

Line bottom of a shallow baking pan (1 inch deep) with parchment, then butter parchment. Drain potatoes and pat dry. Brush potatoes all over with 2 tablespoons butter (total), then arrange in baking pan and sprinkle with salt. Cover pan tightly with foil and bake potatoes until just tender, 40 to 45 minutes, then remove foil and bake until tender, 10 to 15 minutes more.

Preheat broiler.

Brush potatoes with 2 tablespoons butter, then sprinkle with bread crumbs and broil about 5 inches from heat until golden, about 2 minutes. Drizzle with remaining 2 tablespoons butter and serve immediately.

Makes 8 servings.

Note: This is a basic recipe. You can add garnishes, spices and all sorts to create a potato to your liking.




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faerydragonet:
egl_cooking
egl_cooking
Elegant Gothic Chefs
Mon, Oct. 31st, 2011 08:43 pm




1 box (18.25 ounces) Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
1 can plus 1 cup Duncan Hines Creamy Home-Style Classic Vanilla Frosting
Red paste food coloring
48 thin chocolate cookie crisps (100 calorie Oreo Crisps)
12 wheat sticks or thin pretzels (Pringles)
2 tablespoons sesame seeds

Preheat the oven to 350°F. Line 48 mini muffin cups with red mini foil liners. Prepare the cake mix according to package directions.

Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, 8 to 12 minutes. Transfer the cupcakes to a wire rack and cool completely.

Tint the vanilla frosting red with the red paste food coloring.

Spread a small dot of red frosting on top of the cupcakes and press a thin chocolate cookie, allowing cookie to overhang cupcake slightly at a point. Spread some of the remaining red frosting on top of the cookie and cupcake to mound slightly and make smooth. Sprinkle the top with the sesame seeds. Repeat with the remaining cupcakes and frosting.

Roll out the spearmint leaves in the sugar making sure to keep them covered with sugar to prevent sticking. Cut out green tops of strawberries using the template and some scissors. Cut the wheat sticks into 1 1/2 inch long pieces. Poke a hole in the center of the green top and insert the wheat stick. Press the other end of the wheat stick into the wide end of the top of the cupcake to finish the strawberry. Repeat with the remaining cupcakes.

You can also use strawberry flavoring.
Sesame seeds can be replaced with sprinkles






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