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Recipes
Roasted Apricot & Vanilla Tart
By Late2Serenity
You will need only half of the cornmeal pastry dough for this tart
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, finely diced
- 3 cups all-purpose flour
- 1/2 cup coarse cornmeal
- 3 Tbs. granulated sugar
- Pinch of salt
- 2/3 cup plain low-fat or whole-milk yogurt
- 1 egg white, lightly beaten
- 1/3 cup apricot jam
- 1 tsp. cornstarch
- 8 to 10 firm, ripe apricots, pitted and cut into eighths
- 1 tsp. vanilla extract
- 1 Tbs. superfine sugar
- 1 Tbs. confectioners sugar
Aperol Sour
By Late2Serenity
In a cocktail shaker filled halfway with ice, combine the aperol, lemon juice, simple syrup and egg white and shake...
- Ice as needed
- 2 oz. aperol
- 3/4 oz. fresh lemon juice
- 1/2 oz. simple syrup (see recipe below)
- 1 oz. egg white
- Grapefruit twist for garnish
Oat & Yogurt Pancakes
By Late2Serenity
Hands-on time: 10 mins
- 2 large eggs
- 1 1/2 ounces melted butter or vegetable oil
- 10 ounces yogurt; low-fat is fine
- 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
- 1 3/4 ounces oat flour or finely ground rolled oats
- 1 1/4 ounces Hi-maize natural fiber
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 7/8 ounce sugar or 1 3/8 ounces malted milk powder
- 1 to 2 ounces milk, water, or apple juice, to thin the batter
Quick & Easy Fried Dough
By Late2Serenity
Nothing better than fried dough with butter and cinnamon sugar, reminiscent of elephant ears at the fair
- 2 cups King Arthur Unbleached All-Purpose Flour, 8 1/2 ounces
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons cold butter
- 3/4 cup lukewarm water
- Vegetable oil, for frying
Asparagus Eggs Benedict
By Late2Serenity
Yield: 4 to 8 servings
- STARTER
- 1 1/2 cups (6 1/2 ounces) unbleached all-purpose flour
- 3/4 cup (6 ounces) water
- 1/8 teaspoon instant yeast
- DOUGH
- all of the starter
- 1 3/4 cups (7 1/2 ounces) unbleached all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons sugar or non-diastatic malt powder
- 2 teaspoons baking powder
- 2 tablespoons (1 ounce) butter, melted
- 3/4 cup (6 ounces) milk, warm
- 1 to 2 tablespoons cornmeal, for sprinkling on the pan if you're baking the muffins.
- SAUCE
- 2 tablespoons lemon juice
- 1 tablespoon water
- 3 tablespoons (3/4 ounce) finely minced shallots or onions
- 1 tablespoon capers, drained
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 4 eggs
- 1 tablespoon mustard (Dijon-style preferred)
- 1 cup (8 ounces, 2 sticks) butter, melted and kept warm
- salt to taste
- 1/4 cup seeded and finely diced tomatoes
- THE FINISHED DISH
- 4 English muffins, each split in half
- 1 pound asparagus, roasted or grilled*
- 2 ripe tomatoes, thickly sliced
- 8 eggs, poached in water to which 1 tablespoon vinegar and 1 teaspoon salt have been added
- 2 tablespoons freshly snipped chives (optional, for garnish)
Autumn Bread Pudding
By Late2Serenity
Preheat the oven to 325°F
- 7 cups (about 9 ounces) cubed leftover bread (brioche and challah are nice)
- 6 large eggs
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups milk
- 1 cup half and half, cream, or milk
- 15 -ounce can pears in light syrup
- 1/2 cup dried apricots
- 1/2 cup dried cranberries
Sparkling Citrus Punch
By Late2Serenity
Mix all ingredients in punch bowl
- 2 cups cold water
- 1/2 can (12-ounce size) frozen tangerine or orange juice concentrate, thawed
- 1/2 can (12-ounce size) frozen grapefruit juice concentrate, thawed
- 1 bottle (1 liter) sparkling water, chilled
Caramel Chocolate Seduction
By Late2Serenity
Find a pan that makes 12 individual (1 1/2" to 2") round or heart-shaped cakes; a pan that makes small muffins (not...
- CRUST
- 2/3 cup chocolate cookie crumbs
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- FILLING
- 8 ounces cream cheese, at room temperature
- 1/3 cup sweetened condensed milk
- heaping 3/4 cup chopped semisweet or bittersweet chocolate, or chocolate chips, melted
- 1 teaspoon vanilla extract
- 1 large egg
- CHOCOLATE GLAZE
- 1/2 cup heavy cream
- 2 tablespoons corn syrup, light or dark
- pinch of salt
- heaping cup chopped semisweet or bittersweet chocolate, or chocolate chips
- TOPPING
- 3 ounces caramel, from a block, or 8 to 10 unwrapped candies
- 2 tablespoons heavy cream
- 1/2 cup toasted walnuts
Vermont Doughnut Holes
By Late2Serenity
Yield: about 2 dozen larger doughnut holes, or 4 dozen smaller ones
- FOR FRYING
- 4 1/2 cups (30 ounces) vegetable oil (peanut oil is a good choice for frying)
- DOUGHNUT BATTER
- 1 cup (8 ounces) milk
- 1 large egg
- 1/4 cup (1/2 stick, 2 ounces) melted butter
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour, King Arthur White Whole Wheat Flour, or a combination
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons (4 1/2 teaspoons) baking powder
- 1 teaspoon salt
Choco-Mallow
By Late2Serenity
Hands-on time: 10 mins
- 2 2/3 * 2 2/3 cups chopped dark chocolate or chocolate chips
- 1/2 * 1/2 cup heavy or whipping cream
- 2 * 2 tablespoons light corn syrup
- 1 * 1 teaspoon vanilla
- 1 * 1 teaspoon espresso powder
- 13 * 13 marshmallows, halved around the circumference
- 1/2 * 1/2 cup chopped walnuts, toasted if desired