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Recipes
Donut Holes with Raspberry Jam
By maredan
Directions In a medium bowl, dissolve the yeast in the water
- Starter
- 3/4 teaspoon active dry yeast
- 1/4 cup plus 1 tablespoon warm water
- 1/2 cup all-purpose flour
- Dough
- 3/4 teaspoon active dry yeast
- 2 tablespoons milk, warmed
- 1 cup plus 2 tablespoons flour
- 1 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- Jam
- 1 pint red raspberries (12 ounces)
- 1 1/2 cups sugar, plus more for coating
- Vegetable oil, for frying
Coffee Snow Creams
By maredan
Directions In a small saucepan, bring the sugar and water to a simmer, over low heat, stirring until the sugar is ...
- 1 cup sugar
- 1 cup water
- 2 tablespoons instant espresso powder
- 2 teaspoons pure vanilla extract
- 1/4 cup sweetened condensed milk
- 8 cups fresh clean snow or finely ground ice
Sardines Platter
By maredan
Directions 1. Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, ...
- 2 * 2 tins sardines, packed in olive oil
- 1 * 1 baguette
- 1 * 1 lemon
- 1 * 1 knob cold butter
- 1 * 1 pinch Freshly ground pepper
Croquembouche
By maredan
Directions Pastry 1. Heat the oven to 375 F/190 C
- Pastry
- 1 1/2 * 1 1/2 cups water
- * Pinch salt
- 3/4 * 3/4 cup butter
- 4 * 4 teaspoons sugar
- 1 1/2 * 1 1/2 cups flour
- 6 * 6 eggs, lightly beaten
- 1 1/2 * 1 1/2 teaspoons vanilla
- * Milk for glaze
- Pastry Cream
- 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
- Croquembouche
- 1 * 1 recipe pastry cream
- 1 * 1 recipe baked choux balls
- 3 * 3 cups sugar
Granola Bars
By maredan
Homemade granola bars filled with oats, peanuts, coconut, raisins and both sunflower and pumpkin seeds, mixed with ...
- 2 cups rolled oats (not instant)
- 1 cup chopped or whole unsalted peanuts
- 1/2 cup shredded coconut, sweetened or unsweetened
- 1/2 cup raisins
- 1/4 cup unsalted sunflower seeds
- 1/4 cup unsalted pumpkin seeds
- 1 cup peanut butter
- 1 cup light brown sugar, packed
- 1/3 cup unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 large egg
Rice Pudding with Strawberries
By maredan
Instructions In a large saucepan, bring milk and 1 cup water to boil over medium-high heat
- 2 1/4 * 2 1/4 cups whole milk
- 1/2 * 1/2 cup Arborio rice
- 1 * 1 cinnamon stick, plus more for garnish
- 6 * 6 tablespoons sugar
- * Pinch salt
- 1 1/2 * 1 1/2 tablespoons unsalted butter
- 1/2 * 1/2 pound strawberries, trimmed and halved (quartered if large)
Squash and Shrimp Bisque
By maredan
Directions Fish Stock Peel the shrimp, reserving the shells
- Fish Stock
- 1 pound shell-on shrimp (uncooked)
- 1/4 pound white fish with skin and bones (such as halibut, haddock or cod)
- 1 carrot, peeled and cut into rounds
- 1 celery stalk, sliced
- 1 onion, cut into wedges
- 2 cloves garlic, peeled
- 2 tablespoons butter
- 1 tablespoon pastis (such as Pernod)
- 5 cups water
- 1 bouquet garni (see note below)
- 1 teaspoon peppercorns
- 1 pinch saffron (optional)
- Bisque
- 1 leek, white part only, thinly sliced
- 1/4 cup butter
- 1 tablespoon tomato paste
- 3 cups peeled and diced butternut squash
- 1/4 cup 35% cream
- 1 tablespoon fresh tarragon
- Salt and pepper
Eggnog Cheescake
By maredan
Directions Crust 1. Preheat oven to 350 F
- Crust
- * 1 cup all purpose flour
- * 1 cup gingersnap cookie crumbs, (about 2 1/2 c cookies), plus extra for coating the sides of the cheesecake
- * dash of salt
- * 1/2 cup unsalted butter, melted
- Filling
- * 2 1/2 pounds cream cheese, room temperature
- * 1 3/4 cups sugar
- * 3 tablespoons all purpose flour
- * 1 tablespoon vanilla extract
- * 1 tablespoon rum extract
- * 1 teaspoon nutmeg
- * 1/4 teaspoon salt
- * 5 egg
- Sugared Fruits
- * 1 egg white
- * 1 cup fruit sugar, (superfine sugar)
- * whole fruits, such as red and green grapes, apricots, strawberries, fresh currants, and small plums
- Spiked Chantilly Cream
- * 1 cup whipping cream
- * 2 tablespoons sugar
- * 2 tablespoons dark rum
- * 1/2 teaspoon vanilla extract
Grilled Tomato and Scallion Salad
By maredan
Directions Light a grill
- 8 tomatoes (6 to 8 ounces each), cored and cut into 6 wedges
- 2 bunches of scallions
- Canola oil, for rubbing
- Kosher salt and freshly ground pepper
- 3 tablespoons fresh lime juice
- 1/4 cup extra-virgin olive oil
- 2 cups crumbled cotija or ricotta salata cheese (about 4 ounces)
Chocolate Espresso Cake with Coffee Glaze
By maredan
To make the cake: Put rack in center position and heat oven to 350°
- For the filling:
- For the cake
- 6 * 6 tablespoons unsalted butter, softened plus more for pan (see Note)
- 3 * 3 large eggs
- 3/4 * 3/4 cup sugar
- 1/2 * 1/2 cup unbleached all-purpose flour
- 2 * 2 tablespoons cocoa powder
- 1 * 1 tablespoon finely ground espresso
- 1 * 1 teaspoon baking powder
- 1/8 * 1/8 teaspoon salt
- 1 * 1 cup (8 ounces) mascarpone cheese
- 1 * 1 tablespoon coffee-flavored liquor
- 1 * 1 tablespoon finely ground espresso
- For the glaze:
- 51/2 * 51/2 ounces semisweet chocolate, roughly chopped
- 1/2 * 1/2 cup heavy cream
- 1 * 1 tablespoon coffee-flavored liquor
- 1 * 1 tablespoon cocoa powder
- * Whole coffee beans for garnish