Aemelia's profile page
Recipes
ICE CREAM - Blackberry Ice Cream, Part 1
By Aemelia
Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice
- 2 pints fresh blackberries
- Juice of 1/2 lemon
- 1/4 cup sugar
- 1 1/2 cups half-and-half
- 1 cup sugar
- 5 large egg yolks
- 1 1/2 cups heavy cream
CHICKEN - Crunchy Southern Fried Chicken
By Aemelia
1: Season the chicken with the House Seasoning and hot sauce for 3 hours or overnight(I prefer overnight)
- House seasoning:
- 1 whole chicken,about 3-4 lbs,cut into pieces or use any pre-cut chicken parts like thigh (I used roasting type whole chicken which has better meat)
- 3 large eggs
- 3-4 tbsp mild hot sauce
- 1 cup self raising flour + 1/2 cup glutinous rice flour + 1 tsp salt
- 2 cup canola oil for frying
- 3 tbsp garlic powder
- 2 tbsp ground back pepper powder
- 2 tbsp seasalt
- 1 tbsp sugar
SCONE - Jalapeño-Cheddar Scones
By Aemelia
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until sof...
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons (1 stick or 4 ounces) cold butter, diced
- 1/2 cup heavy cream
- 3 eggs, divided
- 1/4 pound sharp Cheddar cheese, diced
- 2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free)
FROSTING - French Buttercream
By Aemelia
1. In a sauce pan, put the sugar and water and bring to boil over medium low heat
- 60 g Granulated sugar
- 30 g Water
- 2 Egg yolks
- 125 g Unsalted butter
- A dash of salt
CHICKEN - Garlic Lemon Wings
By Aemelia
Combine the lemon juice, garlic, sugar, soy sauce and pepper in a bowl and stir to dissolve the sugar
- 2 lbs chicken wings
- 1 cup lemon juice
- 4 cloves garlic peeled and finely minced
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper
COOKIES - Lady Fingers 1
By Aemelia
Sift the flours. Grease the wax paper with the margarine, powder some flour and shake it well to eliminate the exce...
- 4 eggs
- 1 cup of sugar
- 1.1 .cups of wheat flour
- 0.1 cup of potato flour
- margarine to grease the pan
- icing sugar
DESSERT - Mont Blanc, Sweet Chestnut Desserts
By Aemelia
Make the almond meringue: Preheat the oven to 160°C
- Almond Meringue:
- 50 50g 50g Egg whites
- 5 5g 5g Sugar (1)
- 32 32g 32g Icing sugar
- 22 22g 22g Sugar (2)
- TPT
- 15 15g 15g Almond powder
- 15 15g 15g Icing sugar
- Marrons cream (chestnut cream):
- Italian meringue
- 30 30g 30g Egg whites
- 60 60g 60g Sugar
- 20 20g 20g Water
- 15g will need only 15g of Italian meringue for the cream
- 100 100g 100g Marrons paste
- 40 40g 40g Unsalted butter, soft
- 15 15g 15g Milk
- 10 10g 10g Dark rum
- Crème Chantilly:
- 250 250g 250g Whipping cream
- 25 25g 25g Sugar
- Crème Marron Chantilly:
- 180 180g 180g Crème de marrons
- 160 160g 160g Whipping cream
CHICKEN - Teriyaki Chicken Wings
By Aemelia
Whisk together all ingredients except chicken
- 1/2 cup(s) sesame seeds
- 1 cup(s) soy sauce
- 1 cup(s) grapefruit juice
- 1/4 cup(s) hoisin sauce
- 1/4 cup(s) ketchup
- 1/4 cup(s) rice wine vinegar
- 1/4 cup(s) (light) brown sugar
- 5 clove(s) garlic, smashed with the side of a knife
- 3 tablespoon(s) (ground) ginger
- 3 to 4 pound(s) chicken wings, separated at join, wing tips discaraded
CAKE - Raspberry Buttermilk Cake
By Aemelia
Preheat oven to 400°F with rack in middle
- 1 cup (130 grams) all-purpose flour
- 1/2 teaspoon (2 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/4 teaspoon salt
- 1/2 stick (56 grams) unsalted butter, softened
- 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest (optional)
- 1 large (57 grams) egg
- 1/2 cup (118 ml) well-shaken buttermilk
- 1 cup (5 ounces or 140 grams) fresh raspberries
SQUID - Salt and Pepper Squid
By Aemelia
Put the oil in a frying pan over high heat
- Approximately 2 cups peanut oil (to come about 1/2-inch up in a frying pan)
- 2 tablespoons Maldon or other sea salt
- 2 tablespoons black peppercorns
- 1/3 cup cornstarch
- 18 ounces baby squid, cut into rings, tentacles left unchopped
- 1 Lemon, for squeezing