Anniversary Recipes

CHOCOLATE FUDGE WITH BOURBON SUGAR Ingredient:
  • Bourbon sugar:
  • 1 vanilla bean, split lengthwise
  • 1 cup demerara sugar
  • 2 tablespoons bourbon
  • Fudge:
  • Nonstick vegetable oil spray
  • 10 ounce bittersweet chocolate (preferably 72%), coarsely chopped
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 1 14-ounce can sweetened condensed milk
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
  • 2 tablespoons bourbon
  • 1 tablespoon light corn syrup
  • 1/4 teaspoons kosher salt
  • 1 vanilla bean, split lengthwise
  • Flaky sea salt (such as Maldon)

Chocolate Fudge With Bourbon Sugar

Dessert , Chocolate , Bake , Bon Appétit , Bourbon , San Francisco , Anniversary

Author: William Werner

The Exceptional Texture And Glossy Sheen Of This Fudge Result From The Way You Mix It. Make Sure The Chocolate And Condensed Milk Are Barely Hot.

Number Of Ingredients: 15

Steps:
  • Bourbon sugar:
  • Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.
  • Fudge:
  • Line an 8x8" baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.
  • Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate).
  • Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of milk mixture, stirring to incorporate (it might look broken and greasy; don't worry, it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.
  • Turn out fudge onto a cutting board and slice into 2x3/4" rectangles, 2" squares, or triangles.
Nutrition Facts:


ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST Ingredient:
  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Roast New York Strip Loin With Garlic-herb Crust

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Food Processor , Bon Appétit , Anniversary , Beef , Winter , Lunch , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Herb , Roast , Paleo , Low Carb , Thyme , Christmas , Christmas Eve , Party , New Year's Eve , Sage

New York Strip Loin, Also Called Top Loin Of Beef, Is A Succulent, Elegant Roast. If You Want A Lot Of Leftovers (they Are Great For Sandwiches), Use A Seven-pound Roast And Multiply The Seasonings By 1 1/2. Either Way, Have Your Butcher Trim Some Of The Fat, Leaving About 1/4 Inch For The Best Flavor. With This As Your Entrée, Uncork A Cabernet Sauvignon.

Yield: Makes 10 servings

Number Of Ingredients: 7

Steps:
  • With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
Nutrition Facts:


CACIO E PEPE Ingredient:
  • Salt
  • 1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish
  • 1 cup finely grated Parmigiano-Reggiano
  • 1 tablespoon ground black pepper, plus more for finishing the dish
  • 3/4 pound tonnarelli or other long pasta like linguine or spaghetti
  • Good olive oil

Cacio E Pepe

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Bon Appétit , Anniversary , Winter , Lunch , Main course , Cheese , Pasta , Sugar Conscious , No Sugar Added , Quick & Easy , Easter , Boil , Parmesan , easy , High Fiber , Christmas , weeknight , Simmer , Father's Day , pastas , Back to School , Shower

Author: Mark Bittman

It Is Among The Most Basic, Simplest Pastas There Is, And Suddenly Trendy To Boot. Why? Because When Made Right, It Is Incredible.

Time: 20m

Yield: 4 servings

Number Of Ingredients: 6

Steps:
  • Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
  • Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
  • Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Nutrition Facts:

@context http, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 grams


BLUEBERRY CRUMBLE PIE Ingredient:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold (2 sticks) unsalted butter, cut into small pieces
  • 1/4 cup ice water
  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 1 cup firmly packed dark-brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
  • 3 pints blueberries
  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon finely chopped lemon zest
  • Pinch of freshly ground pepper
  • Unsalted butter and all-purpose flour, for pie tin

Blueberry Crumble Pie

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Thanksgiving , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Pie & Tarts Recipes , Pie , Food Processor , Fruit , Cinnamon , Bon Appétit , Anniversary , Fourth of July , Summer , Mother's Day , Family Reunion , Graduation , Potluck , Backyard BBQ , Spice , Father's Day , Blueberry , Berry

Author: Martha Stewart

Note: These Recipes Have Been Adapted From "lobster Rolls And Blueberry Pie" By Rebecca Charles Of Pearl Oyster Bar And Deborah Diclementi. Text Copyright 2003 By Rebecca Charles. Reprinted By Permission Of Regan Books.

Number Of Ingredients: 13

Steps:
  • To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
  • To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
  • To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
  • To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.
Nutrition Facts:


MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE) Ingredient:
  • 2 1/4 lbs mussels, cleaned
  • 1/2 cup dry white wine
  • Provençale Sauce:
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon chopped fresh basil, plus extra to garnish
  • bouquet garni
  • 1 tablespoon tomato paste
  • 1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
  • salt and pepper
  • 1 teaspoon sugar

Mussels With Tomatoes, Herbs And Garlic (moules Provençale)

Fall , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Anniversary , Winter , Tomato , Seafood , Shellfish , Dairy Free , Garlic , Herb , appetizer , Mussel

Author: Denis Blais

Yield: Serves 1-2

Number Of Ingredients: 13

Steps:
  • To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
  • Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
  • Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
  • Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
  • Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
Nutrition Facts:


GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE Ingredient:
  • 4 veal rib chops trimmed of excess fat (about 10 ounces each), and 1 inch thick
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • SAUCE
  • 1/2 cup diced (1/4-inch) red onion
  • 2 tablespoons drained capers
  • 1 tablespoon minced fresh sage
  • 2 teaspoons julienned lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt, or to taste
  • 2 tablespoons homemade chicken stock or low-salt canned chicken broth

Grilled Veal Chops With Caper And Sage Sauce

Fall , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Wheat/Gluten-Free , Anniversary , Winter , Grill/Barbecue , Lemon , Parsley , Sugar Conscious , Dairy Free , No Sugar Added , Summer , Roast , Meat , Father's Day , Sage , Grill , Veal , Lemon Juice

Author: Jacques Pépin

Yield: Serves 4

Number Of Ingredients: 15

Steps:
  • Heat a grill until it is very hot. Preheat the oven to 150 degrees.
  • Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
  • MEANWHILE FOR THE SAUCE:
  • Mix all the ingredients in a bowl.
  • At serving time, place a chop on each of four plates and coat with the sauce.
Nutrition Facts:


RHUBARB FOOL Ingredient:
  • 2 ¼ pounds rhubarb
  • ⅓ cup orange juice
  • 1 cup white sugar
  • 1 pinch salt
  • 2 cups cold heavy whipping cream
  • 2 tablespoons white sugar

Rhubarb Fool

Desserts , Dessert , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Custards and Pudding Recipes , Milk/Cream , Wheat/Gluten-Free , Fruit , Anniversary , Small Plates , Spring , Quick & Easy , Easter , Boil , Mother's Day , Family Reunion , Cocktail Party , Picnic , Chill , Birthday , Engagement Party , Party , Shower , Mixer , Rhubarb

Author: Rachel

Rhubarb Is Cooked Until Tender, Then Chilled And Layered With Sweetened Whipped Cream To Make A Summertime, Backyard Bbq Favorite!

Time: 2h25m

Yield: 8

Number Of Ingredients: 6

Steps:
  • Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
  • In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
  • Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
  • To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.
Nutrition Facts:

Calories 345.6 calories, Carbohydrate 36.7 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 13.8 g, Sodium 27.8 mg, Sugar 30.4 g


LEMON BLINIS WITH CAVIAR AND SCALLION CRèME FRAîCHE Ingredient:
  • 1/3 cup crème fraîche or sour cream
  • 2 tablespoons very thinly sliced scallions, divided
  • 3 tablespoons whole milk
  • 1 large egg
  • 2 teaspoons grated lemon zest, divided
  • 1/4 cup buckwheat flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sugar
  • Pinch of salt
  • 2 tablespoons unsalted butter, divided
  • 2 ounces caviar, such as trout caviar or salmon roe (see Cooks' Notes)

Lemon Blinis With Caviar And Scallion Crème Fraîche

Gourmet , Dairy , Anniversary , Lemon , Green Onion/Scallion , Valentine's Day , New Year's Eve , Caviar

Author: Kay Chun

These Quick, Buckwheat Pancakes Are Brightened With The Addition Of Lemon Zest. Use Whatever Caviar You Prefer And Your Budget Will Allow.

Yield: Makes 12 small blinis

Number Of Ingredients: 11

Steps:
  • Stir together crème fraîche and 1 tablespoon of the scallions.
  • Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
  • Melt half of remaining butter in a large nonstick skillet over medium-low heat.
  • Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
  • Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
  • Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
  • To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.
Nutrition Facts:


THAI SHRIMP HALIBUT CURRY Ingredient:
  • 3 large limes
  • 1 tablespoon vegetable oil
  • 1 cup chopped shallots
  • 1 large red bell pepper, cut into 1/2-to 3/4-inch dice
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
  • 1 13 1/2- to 14-ounce can unsweetened coconut milk
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
  • 8 peeled deveined uncooked large shrimp (8 to 10 ounces)
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh basil

Thai Shrimp Halibut Curry

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Anniversary , Lunch , Low Fat , Dairy Free , No Sugar Added , Shrimp , Quick & Easy , Curry , Sauté , Healthy , Low Cal , Fish , Christmas Eve , Simmer , Valentine's Day , New Year's Eve , Halibut , Lunar New Year

Author: Bon Appétit Test Kitchen

Yield: Makes 4 servings

Number Of Ingredients: 12

Steps:
  • Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
  • Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
Nutrition Facts:


PASTA WITH SUN GOLD TOMATOES Ingredient:
  • 4 tablespoons extra-virgin olive oil, divided
  • 8 ounces Sun Gold or cherry tomatoes
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt
  • 6 ounces capellini, spaghetti, or bucatini
  • 3/4 cup finely grated Pecorino or Parmesan
  • 8 medium fresh basil leaves, torn into pieces
  • Toasted breadcrumbs (for garnish; optional)

Pasta With Sun Gold Tomatoes

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Bon Appétit , Anniversary , Lunch , Tomato , Pasta , No Sugar Added , Summer , Quick & Easy , Vegetable , Family Reunion , High Fiber , Christmas , Picnic , Potluck , Birthday , Shower

Author: Mario Batali

Yield: Makes 2 servings

Number Of Ingredients: 9

Steps:
  • Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
  • Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
  • Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.
Nutrition Facts:


Listing 50 Results Anniversary Recipes

14 Best Anniversary Dinner Ideas - Parade: Entertainment, … 3 days ago

Author: Jessica Formicola
Estimated Reading Time: 1 min

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Logo recipes 4 days ago Web Find quick & easy Anniversary 2023 recipes & menu ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks, Epicurious.

Author: Condé Nast

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