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Recipes
Pecan Cake Bars
By maredan
1. Preheat oven to 300°F
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 3 large eggs, at room temperature (see Tip)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 3 cups chopped pecans
- 1 cup raisins, preferably golden
- 1 cup finely chopped pitted dates
Blueberry Merinuge Tarts
By maredan
1. MAKE THE PASTRY DISKS: In a food processor, pulse the 1 1/3 cups of all-purpose flour with the cake flour, cor...
- PASTRY DISKS
- 1 . 1 1/3 cups all-purpose flour, plus more for rolling
- 2 . 1/4 cup plus 2 tablespoons cake flour
- 3 . 1/4 cup plus 2 tablespoons cornmeal
- 4 . 1/4 teaspoon baking powder
- 5 . 1/4 teaspoon salt
- 6 . 4 ounces (1/2 cup) chilled cream cheese, cut into pieces
- 7 . 1 1/2 sticks (6 ounces) chilled unsalted butter, cut into tablespoons
- 8 . 2 tablespoons ice water
- 9 . 2 teaspoons white vinegar
- 10 . 2 tablespoons granulated sugar
- 11 . 1 tablespoon turbinado or granulated brown sugar
- 12 . 1 tablespoon light brown sugar
- 13 . 1/4 teaspoon cinnamon
- 14 . 1 egg beaten with 1 tablespoon water
- COMPOTE
- 1 . 1/3 cup light brown sugar
- 2 . Juice and strips of zest from 2 limes
- 3 . 3/4 cup fresh orange juice
- 4 . 2 1/4 pounds blueberries
- MERINGUE
- 1 . 1/2 cup plus 1 tablespoon granulated sugar
- 2 . 3 tablespoons water
- 3 . 3 large egg whites
- 4 . 1/2 teaspoon cream of tartar
Spicy Melon and Serrano Ham
By maredan
Directions 1. In a medium saucepan, combine spices, vinegar, water, sugar, and lemon rind
- 2 * 2 star anise
- 1 * 1 cinnamon stick
- 5 * 5 cloves
- 1 * 1 teaspoon coriander seeds
- 1 * 1 cup white wine vinegar
- 1 * 1 cup water
- 1/2 * 1/2 cup white sugar
- 3 * 3 pieces lemon rind
- 1/4 * 1/4 of whole, peeled, seedless watermelon
- 1/2 * 1/2 cantelope
- 8 * 8 thin slices Serrano ham (2 per person)
- 1 * 1 cup mixed good Olives (Manzanillas, Kalamatas, green garlic)
- * Drizzle of olive oil
- * Dash coarse salt
Huervo Rancheros
By maredan
Directions 1. For ranchero mix, heat a large sauté pan over medium heat and add bacon
- 4 * 4 slices bacon, diced
- 1 * 1 cup diced onion
- 1/2 * 1/2 cup diced red pepper
- 1 * 1 cup fresh corn, off the cob
- 1 * 1 clove garlic, minced
- 1 * 1 jalapeno pepper, seeded and finely chopped
- 2 * 2 teaspoons ground cumin
- 2 * 2 teaspoons ground coriander
- 1 1/2 * 1 1/2 cups cooked black beans
- 1 * 1 cup diced tomato
- 3 * 3 tablespoons chopped fresh coriander
- * salt and pepper
- 6 * 6 small tortillas
- 2 * 2 cups grated cheddar cheese
- 12 * 12 eggs
- * sour cream, for garnish
- * chopped fresh coriander, for garnish
Lemon Madeleines
By maredan
Directions 1. Grease madeleleine tins and set in the freezer
- 1 * 1 cup flourflour
- 1/2 * 1/2 teaspoon baking powderbaking powder
- * Pinch saltPinch salt
- 2/3 * 2/3 cup + 1 tablespoon butter2/3 cup + 1 tablespoon butter
- 1/2 * 1/2 cup + 2 tablespoons sugar1/2 cup + 2 tablespoons sugar
- 1 * 1 tablespoon brown sugarbrown sugar
- 1 * 1 tablespoon honeyhoney
- 4 * 4 eggseggs
- * Zest of 1 lemon, more to tasteZest of 1 lemon, more to taste
Brown Butter Oatmeal Cookies
By maredan
1. Preheat oven to 375°F and line a baking tray with parchment paper
- 10 * 10 tablespoons unsalted butter
- 2/3 * 2/3 cup light brown sugar, packed
- 1/3 * 1/3 sugar
- 1 * 1 egg
- 1/2 * 1/2 teaspoon vanilla extract
- 1-1/3 * 1-1/3 cup old-fashioned rolled oats (not instant)
- 3/4 * 3/4 cup whole wheat flour
- 1 * 1 teaspoon cinnamon
- 1/2 * 1/2 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 cup chocolate chips, raisins, chopped walnuts, coconut or any combination
Minted Limeade
By maredan
1. Bring sugar, water and mint, slowly up to a simmer
- 1-1/2 * 1-1/2 cup sugar
- 2-1/2 * 2-1/2 cup water
- 1 * 1 bunch fresh mint (about 3/4 cup), plus extra for garnish
- 1 * 1 cup fresh lime juice
Chocolate Roulade
By maredan
Directions Cake 1. Preheat oven to 375 degrees F
- Cake
- 3/4 * 3/4 cup sugar (175 ml)
- 4 * 4 large eggs, separated
- 3/4 * 3/4 cup cake flour, sifted (175 ml)
- 1 * 1 teaspoon baking powder (5 ml)
- 1/4 * 1/4 teaspoon salt (1 ml)
- 1/4 * 1/4 cup milk (60 ml)
- 2 * 2 tablespoons unsalted butter (30 ml)
- Chocolate Whipping Cream with Frangelico
- 5 * 5 ounces dark (sweet) chocolate, chopped into small pieces (140 g)
- 2 * 2 cups whipping (35 %) cream (480 ml)
- 1/3 * 1/3 cup milk (90 ml)
- 4 * 4 tablespoons sugar (60 ml)
- 1 * 1 tablespoon vanilla (15 ml)
- 1 * 1 tablespoon Frangelico liqueur or use your favourite liqueur (15 ml)
Cranberry Lime Bars
By maredan
Directions For the Crust 1
- For the Crust
- 375 * 375 millilitres (1 1/2 cups) unbleached all-purpose flour
- 2 1/2 * 2 1/2 millilitres (1/2 teaspoon) salt
- 125 * 125 millilitres (1/2 cup) unsalted butter, softened
- 75 * 75 millilitres (1/3 cup) sugar
- 1 * 1 egg
- 2 1/2 * 2 1/2 millilitres (1/2 teaspoon) vanilla extract
- 60 * 60 millilitres (1/4 cup) dried cranberries, coarsely chopped
- For the Lime Curd
- 125 * 125 millilitres (1/2 cup) sugar
- * Grated zest of 2 limes
- 125 * 125 millilitres (1/2 cup) lime juice
- 60 * 60 millilitres (1/4 cup) 35% cream
- 60 * 60 millilitres (1/4 cup) butter
- 4 * 4 eggs
Crisp Gnocchi
By maredan
Put the potatoes in a large saucepan and cover with 4 inches of cold water
- 3 large baking potatoes (about 2 pounds), scrubbed
- 1/4 cup plus 2 tablespoons cornstarch
- 6 tablespoons all-purpose flour
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
- Kosher salt
- 1 large egg, beaten
- Canola oil, for frying
- Ketchup, for serving