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Spicy Peanut Sauce Recipe

  • Ingredients: 35
  • Serves: 1

Spicy peanut sauce with garlic cloves, minced, dried hot red pepper flakes, or to taste, vegetable oil, tomato paste, creamy peanut butter, hoisin sauce, sugar, water.

Ingredients

Terrines

  • 1 1/2 cups chilled whipping cream
  • 1 tsp. vanilla extract
  • 1 tbsp. Grand Marnier

Dark Chocolate Sauce

For filling

  • 2 tbsps. cornstarch
  • 2 tbsps. unsalted butter
  • 2 pounds Anjou pears , peeled, cored, cut into 3/4-inch pcs.
  • 1 tsp. fresh lemon juice

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden.

    For this step you will need

  2. Step 2 Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute.

    For this step you will need

Nutrition information

Calories 68 Carbohydrates 5 g (2%)
Fat 5 g (8%) Protein 2 g (4%)
Saturated Fat 1 g (4%) Sodium 114 mg (5%)
Polyunsaturated Fat 1 g Fiber 1 g (3%)
Monounsaturated Fat 3 g Cholesterol 0 mg (0%)
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Spicy Peanut Sauce Recipe

  • Ingredients: 34
  • Serves: 2

Spicy peanut sauce with vegetable oil, scallions, chopped fine, garlic clove, chopped fine, finely grated peeled fresh gingerroot, water, creamy or chunky peanut butter, soy sauce, distilled white vinegar, firmly packed brown sugar, dried hot red pepper flakes.

Ingredients

For vanilla sugar

  • 1 cup sugar
  • 2 vanilla beans

For Sauce

For filling

  • 2 tbsps. cornstarch
  • 2 tbsps. unsalted butter
  • 2 pounds Anjou pears , peeled, cored, cut into 3/4-inch pcs.
  • 1 tsp. fresh lemon juice

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute.

    For this step you will need

  2. Step 2 Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature.

    For this step you will need

  3. Step 3 Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

    For this step you will need

Nutrition information

Calories 77 Carbohydrates 5 g (2%)
Fat 6 g (9%) Protein 2 g (5%)
Saturated Fat 1 g (5%) Sodium 228 mg (9%)
Polyunsaturated Fat 1 g Fiber 1 g (2%)
Monounsaturated Fat 3 g Cholesterol 0
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