Maredan's profile page
Recipes
Strawberry Lemonade
By maredan
Directions 1. In a saucepan, bring the water, sugar and lemon zest to a boil
- 1 1/2 * 1 1/2 litres (6 cups) water
- 180 * 180 millilitres (3/4 cup) sugar
- * Grated zest of 1 lemon
- 1 * 1 litre (4 cups) fresh or frozen strawberries
- * Juice of 6 lemons (about 250 ml/1 cup)
Pastry Cream
By maredan
Directions 1. Put the milk in a saucepan
- 2 * 2 cups milk
- 1 * 1 vanilla bean, split lengthwise
- 6 * 6 egg yolks
- 1/2 * 1/2 cup sugar
- * Pinch salt
- 1/3 * 1/3 cup flour
- 1/2 * 1/2 cup heavy cream, whipped
Oven Roasted Potato Fries
By maredan
Directions 1. Heat oven to 425 degrees (220 C)
- 4 * 4 large russet potatoes, scrubbed but not peeled
- 3 * 3 – 4 tbsp olive oil
- * A pinch of sea salt
- * A grinding of fresh ground black pepper
- * A few sprinkles of smoked paprika
- * A few sprinkles of steak spice
French Potato Puree
By maredan
Directions 1. Put the potatoes, whole, in a pot and cover with cold water
- 2 * 2 pounds floury potatoes, scrubbed
- 1 * 1 pinch Salt and pepper
- 1 * 1 clove garlic, peeled
- 1 * 1 bay leaf
- 1 * 1 thyme sprig
- 1 * 1 cup milk
- 1 * 1 pinch Salt and pepper
- 1/2 * 1/2 cup butter, cold
Strawberry Marshmallows
By maredan
Directions 1. Line a 20-cm (8-inch) square dish with plastic wrap and oil lightly
- 1/4 * 1/4 cup icing sugar
- 1/4 * 1/4 cup cornstarch
- 2 * 2 envelopes gelatin
- 1/2 * 1/2 cup strawberry puree (see note)
- 1 * 1 cup sugar
- 1/2 * 1/2 cup light corn syrup
Lemon Meringuie Tartlets
By maredan
Directions Spoon a little of the lemon curd into each pastry shell
- Meyer Lemon Curd:
- Ingredients
- * Ready-made mini pastry shells
- * Lemon curd, recipe follows
- * Meringue, recipe follows
- 4 * 4 egg yolks (pasteurized)
- 4 * 4 whole eggs
- 6 1/2 * 6 1/2 ounces granulated sugar
- 1 * 1 cup Meyer lemon juice
- 3 * 3 Meyer lemons, zested
- 1 * 1 sheet gelatin
- 6 * 6 ounces butter, cut into cubes
- Meringue:
- 1 * 1 part egg white
- 1 1/2 * 1 1/2 parts sugar
Ricotta Pancakes with Blueberries
By maredan
1. In a small bowl, whisk the flour, baking powder and salt
- 1 . 1 1/2 cups all-purpose flour
- 2 . 1 teaspoon baking powder
- 3 . 1 1/2 teaspoons kosher salt
- 4 . 3 large eggs, separated
- 5 . 1 3/4 cups plus 2 tablespoons milk
- 6 . 6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)
- 7 . 1/4 cup sugar
- 8 . 1 tablespoon pure vanilla extract
- 9 . Unsalted butter, for the griddle
- 10 . 1 pint fresh blueberries or 2 cups frozen blueberries, thawed
- 11 . Pure maple syrup, for serving
Champagne Mojitos
By maredan
1. In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved
- 1 . 3/4 cup sugar
- 2 . 3/4 cup water
- 3 . 1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
- 4 . 6 limes, cut into wedges
- 5 . 2 cups light rum
- 6 . Cracked ice
- 7 . 3 cups Champagne or sparkling wine
Raspberry Rugelach
By maredan
Directions Preheat oven to 350 degrees F
- 1/2 cup(s) (1 stick) cold butter or margarine
- 4 ounce(s) cold cream cheese
- 1 1/2 cup(s) all-purpose flour, plus additional for rolling
- 1/4 teaspoon(s) salt
- 1/2 cup(s) seedless raspberry jam
- 1/2 cup(s) pecans, toasted and chopped
Fig Bars
By maredan
Directions 1. Prepare Figgy Bars: Preheat oven to 350°F
- Figgy Bars
- 10 * 10 ounce(s) (scant 2 cups) dried Black Mission figs, finely chopped
- 1 * 1 cup(s) water
- 2 * 2 cup(s) quick-cooking oats, uncooked
- 1 1/2 * 1 1/2 cup(s) packed brown sugar
- 2/3 * 2/3 cup(s) dark molasses
- 6 * 6 tablespoon(s) trans-fat free vegetable oil spread (60% to 70% oil)
- 2 * 2 large eggs
- 1 * 1 cup(s) all-purpose flour
- 1 * 1 cup(s) toasted wheat germ
- 2 * 2 teaspoon(s) pumpkin-pie spice
- 2 * 2 teaspoon(s) freshly grated orange peel
- 1 * 1 teaspoon(s) salt
- 1 * 1 teaspoon(s) baking soda
- 1 * 1 teaspoon(s) baking powder
- 2 * 2 cup(s) walnut halves
- Hard Sauce Glaze
- 2 * 2 cup(s) confectioners' sugar
- 1/4 * 1/4 cup(s) brandy
- 2 * 2 tablespoon(s) warm water