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Recipes
Citrus Tarts with Brazil Nut Crust
By maredan
Directions Nut Crust 1
- Nut Crust
- 1/2 * 1/2 cup Brazil nuts
- 2 * 2 tablespoons sugar
- 3/4 * 3/4 cup flour
- 1 * 1 pinch salt
- 1/4 * 1/4 cup cold unsalted butter, cubed
- 1 * 1 egg yolk
- 1 * 1 tablespoon ice water
- Pastry Cream
- 6 * 6 tablespoons sugar
- 3 * 3 tablespoons unbleached all-purpose flour
- * Grated zest of 1 lemon
- 1 * 1 egg
- 1 * 1 cup hot milk
- Filling
- * Sections of 2 blood oranges, peel and pith removed
- * Sections of 2 Cara Cara oranges, peel and pith removed
Two Tone Celery Soup
By maredan
Directions Cream of Celery Root In a large pot, soften the onions in the butter over medium heat
- Cream of Celery Root
- 2 onions, chopped
- 1/4 cup butter
- 8 cups peeled and cubed celery root
- 10 cups chicken broth
- 3/4 cup 35% cream
- salt and pepper
- Cream of Celery
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons butter
- 5 cups minced celery
- 2 cups peeled and cubed potatoes
- 5 cups chicken broth
- 2 cups fresh spinach
- 1/4 cup 35% cream
- salt and pepper
- Beet Garnish
- 1 shallot, chopped
- 1 tablespoon olive oil
- 4 beets, cooked, peeled and cut into a 1/2-cm (1/4-inch) dice
- salt and pepper
Pesto Chive Biscuit Topping
By maredan
Directions 1. Whisk the flour, baking powder and salt together in a large bowl then gently whisk in the chives
- 4 * 4 cups flour
- 2 * 2 tablespoons baking powder
- 1 * 1 teaspoon salt
- 2 * 2 bunches chives, chopped, about 1 cup
- 1 * 1 cup your favourite pesto
- 1 1/2 * 1 1/2 cups 35% cream
Moelleux au Chocolat
By maredan
Directions Cakes 1. Butter six ramekins, line with a disk of parchment, then butter the parchment
- Cakes
- 4 * 4 ounces dark chocolate
- 2/3 * 2/3 cup butter
- 4 * 4 eggs
- 2/3 * 2/3 cup sugar
- 1/2 * 1/2 cup flour
- Caramel Sauce
- 2/3 * 2/3 cup sugar
- 1/4 * 1/4 cup butter
- 100 * 100 millilitres cream (1/3 cup plus 2 tablespoons)
- * Squirt lemon juice, to taste
Roasted Vegetable Soup
By maredan
Directions In a large saucepan, heat 3 cups of chicken stock
- 3 to 4 * 3 to 4 cups chicken stock, preferably homemade, recipe follows
- 1 * 1 quart Roasted Winter Vegetables, recipe follows
- * Kosher salt and freshly ground black pepper
Sugar-Crusted Chocolate Cookies
By maredan
Directions In a food processor, pulse the flour, cocoa and salt
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- Pinch of salt
- 1 stick plus 2 tablespoons unsalted butter, cut into tablespoons
- 3/4 cup plus 2 tablespoons confectioners’ sugar
- 2 tablespoons cold milk
- 1 teaspoon pure vanilla extract
- 1 large egg white
- 1/2 cup granulated sugar
Baked Apples with Caramel Sauce
By maredan
Directions 1. Heat the oven to 350°F/180°C
- 6 * 6 medium baking apples, such as Boskop
- 4-6 * 4-6 dried figs
- 1/4 * 1/4 cup chopped almonds, toasted
- 1 * 1 cup sugar
- 1/3 * 1/3 cup + 2 tablespoons/100 g butter
- 1 * 1 tablespoon heavy cream or crème fraîche
- * Lemon juice to taste
Pistachio Stuffed Figs
By maredan
Directions Heat the oven to broil
- 8 small figs and/or apricots
- 2 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1/4 cup chopped pistachios or almonds
- 2 tablespoons flour
Cinnamon Frosting
By maredan
Cinnamon frosting: In a medium heavy-bottomed saucepan, whisk the sugar and flour together
- Cinnamon Frosting
- 1 1/2 cup(s) sugar
- 1/4 cup(s) all-purpose flour
- 1 1/2 cup(s) milk
- 1/4 cup(s) heavy cream
- 1 1/2 cup(s) (3 sticks) unsalted butter, soft but cool, cut into small pieces
- 1 teaspoon(s) pure vanilla extract
- 2 teaspoon(s) cinnamon
Bread Pudding with Rum Sauce
By maredan
Directions Bread Pudding 1
- Bread Pudding
- 2 * 2 cups (500 ml) milk
- 4 * 4 eggs, separated
- 1 * 1 cup (250 ml) brown sugar
- 1 * 1 tablespoon (15 ml) dark rum
- 1/2 * 1/2 teaspoon (2.5 ml) vanilla extract
- 5 1/2 * 5 1/2 cups (1.375 litres) stale white bread cut in small cubes
- 1/2 * 1/2 cup (125 ml) golden dried raisins
- Rum Sauce
- 1 1/2 * 1 1/2 cups (375 ml) brown sugar
- 2 * 2 teaspoons (10 ml) all-purpose flour
- 3/4 * 3/4 cup (180 ml) 35% cream
- 3/4 * 3/4 cup (180 ml) milk
- 1 * 1 tablespoon (15 ml) dark rum
- 1 * 1 teaspoon (5 ml) vanilla extract
- 1/2 * 1/2 cup (125 ml) roasted whole pecans