JennyMac's profile page
Recipes
Avocado and Shrimp Salad on Endive Leaves
By JennyMac
Bring a medium pot of water to boil
- Shrimp and avocado salad on endive leaves
- (Recipe for 24 appetizers)
- 10 ounces of medium shrimp (about 20 shrimps)
- 3 tbsp of fresh lime juice (about 3 limes)
- 2 tbsp of finely chopped scallions, plus more, thinly sliced, for garnish
- 1 tsp of coarse salt
- 1/2 firm, ripe avocado, pitted and peeled
- 3 small Belgian endives
- 2 tbsp of finely chopped cilantro
- Sesame seeds for garnish
- Notes
- This recipe has been adapted from the Martha Stewart Living – December 2009 edition. The original recipe replaced the cilantro with 1 jalapeno chile (Stem, ribs and seeds removed, and finely chopped)
Linguine and Proscuitto Frittatas
By JennyMac
Directions Bring a large pot of salted water to a boil over high heat
- Ingredients
- 1/2 pound linguine pasta
- 7 large eggs
- 1/2 cup milk
- 1/4 cup cream
- 1/2 cup mascarpone cheese
- 6 ounces diced prosciutto
- 5 ounces smoked mozzarella cheese, diced (1 cup diced)
- 1/2 cup grated Asiago cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- Special equipment: 1 regular-sized muffin tin for 12 muffins
Crunchy Chocolate Malt Cupcakes
By JennyMac
Directions Make the frosting: Sprinkle the sugar evenly in a large skillet and add the corn syrup
- For the Frosting:
- Ingredients
- 2/3 cup sugar
- 1 teaspoon light corn syrup
- 3 cups heavy cream
- 3 tablespoons unsalted butter
- 7 ounces milk chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 1/2 teaspoon kosher salt
- For the Cupcakes:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 1 cup malted milk powder
- (such as Carnation)
- 3/4 cup Dutch-process cocoa powder
- 1 1/3 cups sugar
- 1 stick unsalted butter,
- at room temperature
- 4 large eggs, at room temperature
- 1 3/4 cups half-and-half
- 1 1/2 cups crispy rice cereal
Baked Vancouvers
By JennyMac
Directions Cut the pound cake into eight 3/4-inch-thick slices
- Ingredients
- 1 12-ounce loaf chocolate pound cake
- 1 quart chocolate-chip ice cream, slightly softened
- 4 large egg whites
- 1 cup sugar
- Pinch of cream of tartar
- 1/2 cup white rum
Blackout Baked Alaska
By JennyMac
Preparation Preheat over to 350
- Ingredients
- 1/2 cup Water boiling
- 1 tablespoon Instant espresso powder
- 1/4 cup Vegetable oil
- 1 Egg
- 4 Egg white
- 1 tablespoon Vanilla extract
- 1 1/2 cups Sugar
- 1 cup Flour
- 1/2 cup Brown sugar
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 pint Chocolate sorbet
- Preparation
- Preheat over to 350. Coat 9 x 13 pan with cooking spray and line with parchment paper. Combine espresso and boiling water. Whisk 1/4 c cold water, then oil, whole egg, and vanilla.
- In large bowl, whisk together 1/2 c sugar, flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Whisk in egg mixture until combined. Spread the batter evenly in the prepared pan. Ba
- Using 2 1/2 inch cutter , cut cake into 8 rounds and transfer to baking pan. Freeze for 30 minutes. Using 2 inch wide scoop, top each cake with a scoop of sorbet; cover the pan with plastic wrap and f
- In soucepan, combine remaining sugar with 1/4 c water and cook, stirring, over medium heat until sugar is dissolved. Boil until slightly reduced, about 3 minutes.
- Using electric mixer, beat egg whites at medium speed until soft peaks form, 1 to 2 minutes. With the mixer on low, drizzle the sugar mix in, then beat of high until egg whites are stiff and glossy, a
- Preheat broiler. Broil until browned, about 2 minutes.
- Cuisine: American Main Ingredient: Chocolate
Wasabi Cocktail Sauce
By JennyMac
See previous
- Directions
- Whisk 1 cup ketchup, 2 tablespoons horseradish, 1 tablespoon each soy sauce and rice wine vinegar and 2 teaspoons wasabi paste in a bowl until smooth. Serve with cooked shrimp.
Cinnamon Custard Pie
By JennyMac
Directions Preheat oven to 350 degrees
- Ingredients
- Makes one 9-inch pie; serves 10
- 1 medium disk Pate Brisee
- All-purpose flour, for surface
- 2 cups heavy cream
- 2 cups milk
- 1 vanilla bean, split and scraped, pod reserved
- 2 whole cinnamon sticks
- 1/8 teaspoon ground cinnamon, plus more for dusting
- 12 large egg yolks, room temperature
- 1/2 cup sugar
- 2 teaspoons arrowroot or cornstarch
Grown up Milk & Cookies
By JennyMac
A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-...
- Ganache Center:
- Ingredients
- 2/3 * 2/3 cup(s) heavy cream
- * Scant 1⁄4 cup ground coffee
- 4 * 4 ounce(s) bittersweet chocolate, coarsely chopped
- 3 * 3 tablespoon(s) unsalted butter, softened
- Cookie Batter:
- 1/3 * 1/3 cup(s) almond meal or almond flour
- 3 * 3 large eggs, separated
- * pinch(s) salt
- 3/4 * 3/4 cup(s) sugar
- 6 * 6 tablespoon(s) unsalted butter, melted
- 8 * 8 ounce(s) bittersweet chocolate, melted
- 1/3 * 1/3 cup(s) uncooked Cream of Wheat
- 3/4 * 3/4 cup(s) finely chopped toasted cocoa nibs (cocoa beans broken into small pieces)
- Milk Eau-de-vie:
- 2 * 2 cup(s) whole milk
- 3 * 3 tablespoon(s) sugar
- 1/2 * 1/2 vanilla bean, split
- 2 * 2 tablespoon(s) eau-de-vie or grappa
- * Sugared cocoa nibs, for garnish
Aromatic Slow Roasted Tomatoes
By JennyMac
Nutritional Information Calories:63 Fat:2
- Ingredients
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 pounds plum tomatoes, halved lengthwise (about 16 medium)
- Cooking spray
Turkish Coffee Pots de Creme
By JennyMac
Directions Bring 1 2/3 cups cream to a boil in a saucepan over medium heat
- Ingredients
- 1 2/3 cups plus 1/2 cup heavy cream
- 1/3 cup cardamom pods, cracked
- 4 extra-large egg yolks,
- at room temperature
- Pinch of kosher salt
- 1/2 cup granulated sugar
- 1 1/2 tablespoons instant espresso
- 1/2 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
- 1/3 cup ground pistachios