Roasted Chicken Legs With Cranberry Butter
Roasted Chicken Legs With Cranberry Butter is a great way to use fresh cranberries. The cranberry butter spread is perfect for the holidays. You rub it under the skin, which makes the chicken tangy and juicy.
By - Prep: 20 mins
- Cook: 45 mins
- Yields: 4 Servings
Mocha Cake
I had this Mocha Cake at The Shed in Santa Fe, New Mexico, which opened in 1953. It’s made with their special blend of coffee and dark chocolate mousse, served frozen with fresh whipped cream.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 6 Servings
Bacon-Wrapped Enoki
Enoki is a long, thin white mushroom, which is traditionally used in soups and salads. Wrapping it in bacon takes it to a whole other level. A perfect hors d’oeuvres for your next party. Serve it with Ponzu sauce for dipping.
- Prep: 10 mins
- Cook: 20 mins
- Yields: Makes 2 dozen Hors d’oeuvres
Japanese Cheesecake
This light Japanese Cheesecake originated in Hakada, Japan in 1948 with the name "Uncle Tetsu". It’s very different from standard cheesecake, it is made with 3 ingredients - cream cheese, white chocolate and eggs.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 4 Servings
Aviation Cocktail
The Aviation Cocktail is made with gin, maraschino liqueur, crème de violette, and lemon juice.
- Prep: 5 mins
- Yields: Makes 1 cocktail
Rangoon Racquet Club Peanut Soup
There was a time in the 70s and 80s when the cognoscenti in Beverly Hills eschewed the Polo Lounge, Bistro, et al, and headed for the real hot spot, the Rangoon Racquet Club, a restaurant reinventing the last days of the Raj with a Rodeo Drive vibe. Anglo-Indian food topped the bill of fare and the favorite starter was Peanut Soup. A silky smooth chilled soup of creamy chicken broth with creamy coconut and peanuts, this dish was served in a small cup nestled in a bed of crushed ice, with a half a lime on the side to squeeze over it before eating. The acidity of the tart lime cuts through the unctuous richness of the cream, coconut and pureed peanut and creates the perfect medley of flavors.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Green Chile Frito Pie
Frito pie is traditionally chili meat, cheese poured into a snack-sized sack of Frito chips cut open sideways. This recipe is more of a bowl. I had it at the Plaza Café in Santa Fe, New Mexico. It was probably one of the best things I eaten in a long time. I have always been a fan of green Hatch chilies. This Green Chili Frito Pie was so good and VERY spicy, just they way I like it!
- Prep: 15 mins
- Cook: 1 hr 15 mins
- Yields: 6 - 8 Servings
Chicken Gismonda
Chicken Gismonda is a recipe from the Rangoon Racquet Club in Beverly Hills, which opened in 1975 and closed in the early 1990's. It is chicken that is smothered in mushrooms and served on cooked spinach and covered with melted mozzarella cheese.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
Caramelized Onion Cranberry Compote Cream Cheese Crackers
Hosting a party is stressful, whether it's a small get-together or a holiday fête for a crowd. The key is making as much food ahead of time as possible, so all you have to do day-of is reheat and do a little last-minute prep. These Caramelized Onion Cranberry Compote Cream Cheese Crackers can be made ahead and will be a crowd pleaser.
- Prep: 10 mins
- Cook: 25 mins
- Yields: Makes 1 cup
Butternut Squash & Bacon Mac n’ Cheese
This Butternut Squash & Bacon Mac n’ Cheese is perfect for a fall meal. It's super cheesy and delicious. Serve it will a mixed green salad and crusty bread.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 6 servings
