The Ambrosia Cookbook contains more than 200 recipes in the following categories: Appetizers (8), Beverages (8), Breads & Cookies (8), Breakfast (9), Cakes, Pastries & Pies (9), Canine (16), Casseroles (7), Desserts (11), Entrees (13), Feline (11), Herbs & Spices (20), Holidays: Christmas (4), Holidays: Halloween (12), Poultry (9), Salads & Sandwiches (7), Seafood (6), Side Dishes (10), Soups & Stews (8), and Vegetarian (22).
To view a complete list of recipes contained in the Ambrosia Cookbook, click here (PDF, 187 KB).
SPICY MIXED GRILL
• 2 tomatoes • 1/3 C plus 1 TBS olive oil • 1 tsp. parsley • 1/2 tsp. dry mustard • 1/4 tsp. cumin • 2 scallions (including greens), cut into thin slices • 2 cloves garlic, minced • 2 TBS chopped fresh mint (optional) • 1 1/4 tsp. salt • 1/2 tsp. pepper • 4 chicken thighs or drumsticks • 4 lamb chops (about 1" thick) • 4 Italian sausages
Line a broiler pan with foil, and pre-heat the broiler. Broil the tomatoes about 6" from the heat, turning to cook all sides until the skin has blackened (about 15 minutes). When the tomatoes have cooled, chop them with their burned skins into a bowl, keeping all the juices. In a small frying pan, heat 1/3 C of the olive oil over medium heat, and mix in the parsley, mustard and cumin. Cook until the spices are browned a bit (about one minute). Don't burn the spices! Stir the seasoned oil into the tomatoes, and let cool. Then add the scallions, garlic, mint, 3/4 tsp. of the salt, and 1/4 tsp. of the pepper.
Heat the broiler again. Coat the chicken and lamb chops with the remaining olive oil, and season with the remaining salt and pepper. Broil the chicken and Italian sausages for about six minutes. Turn over, and then add the lamb chops to the broiler pan. Continue to cook the meat, turning the lamb chops once, until done to taste. Serve the grilled meat with the sauce.
VELVETY CHOCOLATE POTS DE CRÈME
• 3 squares (3 oz.) bittersweet chocolate • 1/4 C each icing sugar and cocoa powder • 1 TBS all-purpose flour • 1 C 2% milk • 1/4 tsp. vanilla • Generous pinch of ground cardamom (optional) • 1/4C whipping cream • 2 tsp. icing sugar • 1/2 tsp. grated orange peel
Finely chop chocolate. In a saucepan, whisk 1/4 cup icing sugar with cocoa and flour. Slowly whisk in 1/4 cup milk until evenly mixed; gradually whisk in remaining milk. Place over medium heat. Bring to a boil, stirring constantly, about four minutes. Remove from heat. Stir in chocolate, vanilla and cardamom. Stir constantly until chocolate is completely melted and smooth, about one minute.
Finely chop chocolate. In a saucepan, whisk 1/4 cup icing sugar with cocoa and flour. Slowly whisk in 1/4 cup milk until evenly mixed; gradually whisk in remaining milk. Place over medium heat. Bring to a boil, stirring constantly, about four minutes. Remove from heat. Stir in chocolate, vanilla and cardamom. Stir constantly until chocolate is completely melted and smooth, about one minute.
