Queezle_Sister's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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Website: food52
This cocktail proved to be delicious, and a perfect addition to our dinner party. Apple cider was the major ingredient, with rye next (we used wild turkey rye). The recipe suggests hard cider but under the comments on the recipe, it seemed that ginger beer or ginger ale were popular substitutes. I bought some very strong ginger ale, and it was perfect. The flavor profile was very nice, not too sweet, the rye flavor was definitely there, but not overwhelming.
useful (2)
Easy, delicious, and what a brilliant way to hide zucchini. Why we have 5 zucchini plants growing in our garden, I do not know, but I do know that getting rid of the fruit has been a burden this summer.
This soup is prepared by first boiling zucchini, carrots, and onions, and then blending them with a stick blender. I used one large zucchini (stallion sized), 3 carrots, and one large onion. Then you add lentils and curry powder, and the appropriate amount of liquid (I used some chicken broth and some water). I added a lot of curry, so it is quite spicy. But it is thick and filling, and I do not think it carries a very heavy calorie load.
I will repeat this, and freeze bags of it for winter.
useful (0)
This coffee cake is great! The major mixing steps are in the food processor (though could be made by cutting in the butter), and its a good way to use up pears. The recipe specifies barely ripe bartlet pears, but I used slightly over-the-hill D'Anjou pears and it worked well. I also used part coconut oil (1/4C).
The pear filling remains distinct and does not make the cake mushy. At my high altitude, the cake rises along the edges and envelops the topping, but the middle 80% looked great.
I had to bake about 7 minutes longer, but this might because of my oven.
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Kaye16 is right -- this is an easy cake recipe with excellent flavor! It requires ingredients that mostly would be in any cookbooker's cupboards. It uses melted butter (easy!), not too much of it, and it doesn't even dirty up very many pans. My only problem was figuring out whether it was done. My toothpicks came out clean, but it seems a bit uncooked on the bottom.
I also agree that the fruit could be varied. I like the idea of a pear version.
The only deviation I made was to add more nuts. Just before I put it in the oven, after adding the crumb topping, I put in an additional ~1/4C slivered almonds.
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A simple carrot soup with great flavor depth.
The key to this recipe is the carrot preparation - you roast sliced carrots under your broiler until they are are partially brown/black. This seems to bring out the sweetness of the carrot and impart a bit of smokey goodness.
I also prepared a home-made vegetable stock for this dish, and I puréed it in my blender. I also made it 24 hours before I served it, which seemed to help the flavors to meld.
I found that the soup needed more pepper than called for, but other than that, it was perfect. This soup was served to guests for Christmas eve. It was a nice light vegan course, and I'm so pleased to have ample leftovers.
Am I predictable or what? I looked for an interesting recipe using carrots, made this, with no memory of having made it before. I again discovered the importance of extra pepper! lol
useful (1)
This is a vaguely written recipe, but perhaps salsa just isn't so exacting.
"a bunch of cherry tomatoes" for me was 4 C, and I used 2 poblanos and 2 black hungarian peppers. I also omitted the orange zest, as I have no oranges.
This recipe is pretty quick, as you broil all the vegetables, then blend, add lime juice and cilantro. Pictures 2 and 3 show the peppers and tomatoes before and after broiling.
I was thrilled to have received poblano peppers in my CSA box this week, and to find a recipe for them.
Because this salsa is intended for my husband, its hotter than I care to eat. However I tasted this, and despite being hot, it actually has a really good flavor. And by the next day, the flavors had melded and it tasted really awesome (says husband).
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Amazing potential. Great flavor but some problems in execution.
I love that this cake uses almond flour (ground almonds) and the peach-almond combination is great.
My cake overflowed the pan. I think I used peaches that were too big. The recipe calls for three peaches, and mine were definitely on the large side. The cake also required a longer baking time before it set up - again this might be too much liquid from peaches.
I will definitely try this one again.
useful (3)
This is the first ham I have ever made. I purchased a maple-cured ham from a small local farm, and prepared it following this recipe. This recipe might be a "5", but ham preparation being new to me, I don't want to squander the five rating.
The glaze is outstanding. Pomegranate molasses gives a tart sweetness, and pairs well with the dijon mustard (I used a whole grain dijon), black pepper and allspice. It was a nicely balanced flavor, not sweet, but also not too spicy.
I found that the ham needed more than 10 minutes a pound to come to the suggested internal temperature of 120˚F, more like 13 or 14 minutes a lb.
I prepared this for Christmas Eve dinner, which we shared with friends. It was beautiful, smelled wonderful, and enjoyed by all.
useful (1)
A great concept that with some tweaking could be made excellent. I started with dried black beans, as suggested. However the recipe never tells you to add the beans, which confused my husband. The spice level was higher than I like (chipotle in adobo - next time select a smaller pepper!), and the flavor was somewhat unbalanced. There is a need for some acid - a squeeze of lime or perhaps some vinegar. A dollop of yogurt or sour cream would also be a welcome addition.
Given that this recipe is a "community pick", I thought I might avoid the editing errors I've found in other food52 recipes. I read the comments (most not very useful - commenting on how delicious the recipe looks), but it didn't help me to elevate this recipe.
useful (1)