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Recipes
Walnut Cookies
By maredan
Dough 1. In a stand mixer fitted with a paddle attachment cream together the butter and cream cheese in a mixin...
- Dough
- 1 * 1 cup unsalted butter at room temperature
- 8 * 8 ounces cream cheese, softened
- 3 * 3 cups all purpose flour
- 1/4 * 1/4 teaspoon salt
- Filling
- 3/4 * 3/4 cup walnut pieces, lightly toasted
- 1/2 * 1/2 cup dried cherries
- 1/2 * 1/2 cup sugar
- 1 * 1 teaspoon cinnamon
- 2 * 2 teaspoons cream or milk
- 1 * 1 teaspoon vanilla extract
- Assembly
- * Icing sugar, for dusting
Light Tiramisu
By maredan
Directions 1. In a bowl, dissolve 30 ml (2 tablespoons) of sugar in the coffee
- 1-1/2 * 1-1/2 cups hot strong coffee
- 1/4 * 1/4 cup sugar
- 475 * 475 grams ricotta cheese
- 1/2 * 1/2 cup light cream cheese, at room temperature
- 2 * 2 tablespoons coffee or cocoa liqueur
- 3 * 3 egg whites
- 12 - 14 * 12 - 14 ladyfingers
- 1 * 1 tablespoon cocoa powder
Ham and Melon
By maredan
Directions 1. Halve and seed the melon
- 1 * 1 very ripe melon
- 4 * 4 slices Prosciutto-style ham (such as Parma ham, Jambon de Bayonne or Jambon de Paris), sliced very thinly (you should practically be able to read through it)
Lemon Profiteroles
By maredan
Directions In a small saucepan, bring the milk and lemon zest to a boil over medium heat
- Ingredients
- 1 * 1 cup whole milk
- 2 * 2 tablespoons lemon zest (from 2 large lemons)
- 4 * 4 egg yolks
- 1/2 * 1/2 cup sugar
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 tablespoon butter, at room temperature
- 1/4 * 1/4 teaspoon pure vanilla extract
- 3 * 3 tablespoons fresh lemon juice (from 1 large lemon)
- 18 * 18 (1 1/2-inch diameter) profiterole (cream puff) shells*
- * *Can be found at gourmet food stores or bakeries
- .
Galettes des Rois
By maredan
1. Make the almond filling: Cream together the butter and sugar until light and fluffy
- 2 * 2 sheets bought puff pastry, about 1/4-inch/5 mm thick, chilled
- 2 * 2 eggs (1 egg, lightly beaten for sealing the pastry)
- * Sifted icing sugar, for dusting (or a few spoonfuls of apricot jam, heated until runny)
- 1/3 * 1/3 cup butter, softened
- 1/2 * 1/2 cup icing sugar
- 1/2 * 1/2 cup ground almonds
- 1 * 1 egg
- 1 * 1 tablespoon dark rum
- 1/2 * 1/2 teaspoon vanilla
- 1 * 1 magic bean
Vanilla Cake
By maredan
Preheat oven to 350F Put flour, sugar, custard cream if using vegetable oil, baking poweder, vanilla and salt in bo...
- 2 1/2 c cake flour
- 2 c sugar
- 2 c Italian custard cream
- 3/4 c vegetable oil
- 2 1/4 tsp baking powder
- 1 tsp vanilla
- 1/2 tsp fine sea salt
- 4 eggs, at room temp
- 1 c whole milk
Plum Syrup with Anise
By maredan
1. Place all ingredients in a saucepan and bring to a boil
- 6 * 6 black plums, cut into cubes
- 1 * 1 cup sugar
- 1 * 1 cup water
- 5 * 5 pods star anise
Squash Gratin
By maredan
Directions Soufflé 1
- Soufflé
- 2 * 2 heads garlic
- 2 * 2 butternut squashes (about 600 g each), halved lengthwise, seeds removed (about 500 ml/2 cups flesh)
- 1 * 1 cup grated Gruyère
- 3 * 3 eggs, separated
- 2 * 2 green onions, chopped
- 1/4 * 1/4 teaspoon ground allspice
- 1 * 1 pinch Salt and pepper
- Topping
- 1/4 * 1/4 cup stale bread, coarsely chopped
- 1/4 * 1/4 cup grated Gruyère
- 1 * 1 tablespoon chopped flat-leaf parsley
- 1 * 1 green onion, chopped
Gnocchi
By maredan
Directions 1. Bake the potatoes until they’re tender when pierced with a fork, about an hour
- 3 * 3 large baking potatoes
- 3 * 3 eggs, lightly whisked
- 3 * 3 cups flour
- * Sprinkled sea salt and freshly ground black pepper, to taste
- 1/2 * 1/2 teaspoon nutmeg
- * Olive oil
Ham Mini Scones
By maredan
Directions 1. With the rack in the middle position, preheat the oven to 180°C (350°C)
- 30 * 30 millilitres (2 tablespoons) mayonnaise
- 15 * 15 millilitres (1 tablespoon) Dijon mustard
- 225 * 225 grams (1/2 lb) cooked ham, sliced
- 115 * 115 grams (1/4 lb) sharp cheddar, sliced
- 14 * 14 square Scones (see recipe)
- 14 * 14 leaves baby arugula