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Recipes
Chocolate Crescent Cookies
By maredan
Directions 1. Heat oven to 350 degrees F
- 1 * 1 cup(s) pine nuts
- 1 3/4 * 1 3/4 cup(s) confectioners' sugar
- 1 * 1 cup(s) cold unsalted butter, cut into small pieces
- 1 1/2 * 1 1/2 teaspoon(s) vanilla extract
- 1/2 * 1/2 teaspoon(s) almond extract
- 1/2 * 1/2 teaspoon(s) kosher salt
- 2 * 2 cup(s) all-purpose flour
- 1 1/2 * 1 1/2 cup(s) semisweet chocolate chips
White Spelt Crust Pizza
By maredan
Directions Spelt Pizza Dough 1
- Spelt Pizza Dough
- 3/4 * 3/4 cup tepid water (105ºF)tepid water (105ºF)
- 2 1/4 * 2 1/4 teaspoons instant dry yeastinstant dry yeast
- 1 * 1 cup all-purpose flourall-purpose flour
- 1 * 1 cup spelt flourspelt flour
- 1 * 1 teaspoon saltsalt
- 3 * 3 tablespoons olive oilolive oil
- Toppings
- 2 * 2 tablespoons olive oilolive oil
- 1/2 * 1/2 pound cremini mushrooms, slicedcremini mushrooms, sliced
- 2 * 2 cloves garlic, mincedgarlic, minced
- 1 * 1x14 ounce jar marinated artichokesjar marinated artichokes
- 1 * 1 teaspoon lemon zestlemon zest
- * cornmeal, for sprinklingcornmeal, for sprinkling
- 1/4 * 1/4 cup Basil pestoBasil pesto
- 3 * 3 tablespoons sour cream (not low-fat)sour cream (not low-fat)
- 8-12 * 8-12 slices Prosciutto ham8-12 slices Prosciutto ham
- 2 * 2 ounces Parmesan cheeseParmesan cheese
- 1/3 * 1/3 cup fresh basil leaves, loosely packedfresh basil leaves, loosely packed
- 2 * 2 cups baby Arugula leaves, loosely packedbaby Arugula leaves, loosely packed
Pumpkin and Ginger Scones
By maredan
1. Preheat the oven to 400 degrees
- 3/4 cup whole-wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup pumpkin purée, well drained, canned or made from 1/2 pound fresh
- 1/4 cup buttermilk
- 2 tablespoons maple syrup
- 1/2 cup chopped candied ginger
Mini Chocolate Meringue Cupcakes
By maredan
For the cupcakes: arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F
- Cupcakes:
- 2 * 2 large egg yolks, at room temperature
- 1/4 * 1/4 cup vegetable oil
- 2/3 * 2/3 cup sugar
- 2 * 2 tablespoons unsweetened cocoa powder
- 1 * 1 teaspoon pure vanilla extract
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/8 * 1/8 teaspoon fine sea salt
- 1/2 * 1/2 cup semisweet chocolate chips, melted
- 1/4 * 1/4 cup cake flour
- 3 * 3 large egg whites, at room temperature
- Topping:
- 1 * 1 cup semisweet chocolate chips, melted
- 1 * 1 tablespoon vegetable oil
Pistou Soup
By maredan
1. Heat the oil in a sauté pan and gently cook the onion until translucent, about 5 minutes
- 1 * 1 tablespoon olive oil
- 1 * 1 onion, chopped
- 1 * 1 cup green beans, cut into 1/2-inch/1 cm pieces
- 1 * 1 potato, peeled and diced
- 1 * 1 cup carrots, diced
- * Salt and pepper
- 1 * 1 bay leaf
- 1 * 1 sprig thyme
- 1 * 1 cup cooked white kidney beans
- 1 * 1 cup zucchini, diced small
- 2 * 2 tomatoes, seeded, and diced
- * Pesto, for garnish
- * Parmesan cheese, for garnish
Cranberry Orange Custard Trifle
By maredan
Directions Custard: In a medium saucepan, heat cream, milk, and orange peel to just boiling
- Custard:
- 1 1/2 cup(s) heavy cream
- 1 cup(s) milk
- Peel from whole orange
- 3/4 cup(s) sugar
- 3 tablespoon(s) all-purpose flour
- 3 large eggs
- 1/2 cup(s) (1 stick) unsalted butter, cut into pieces
- 1 tablespoon(s) Grand Marnier
- 1 tablespoon(s) vanilla extract
- Cranberry Filling:
- 4 cup(s) fresh cranberries
- 1 cup(s) orange juice
- 1/2 cup(s) sugar
- 1 tablespoon(s) grated orange zest
- Trifle:
- 1 (16-ounce) pound cake, thawed, sliced 3/8-inch think, and halved
- 1/3 cup(s) Grand Marnier
- 6 oranges, peeled, pith removed, and cut into segments
- Topping:
- 1 cup(s) heavy cream
- 3 tablespoon(s) confectioners' sugar
- 2 tablespoon(s) Grand Marnier
- 1 tablespoon(s) vanilla extract
- Sugared cranberries, optional
Grilled Peaches and Plums with Marscapone
By maredan
Directions Light a grill
- 24 red or purple plums—halved and pitted, 4 plums thinly sliced
- 1 cup sugar
- 1 cup water
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter, melted
- 10 peaches, halved and pitted
- Mascarpone, for serving
Martini Pork Chops
By maredan
Directions 1. Season pork chops with coarse salt and cracked black pepper
- 8 * 8 thick cut pork chops (1 – 1 ½ inches)
- 2 * 2 large shallots
- 1/4 * 1/4 cup olive oil
- 1/2 - 3/4 * 1/2 - 3/4 cup vermouth
- * salt and pepper
Cream Cheese and Raisin Sandwiches
By maredan
Directions 1. In a bowl, beat the cream cheese with an electric mixer
- 1 * 1 package (250 g/1/2 lb) cream cheese, softened
- 75 * 75 millilitres (1/3 cup) dried currants
- 15 * 15 millilitres (1 tablespoon) fresh chives, finely chopped
- 5 * 5 millilitres (1 teaspoon) fresh tarragon, finely chopped
- 4 * 4 large slices whole-wheat sandwich bread
- 180 * 180 millilitres (3/4 cup) alfalfa sprouts
- 4 * 4 large slices white sandwich bread
- * Pepper
- * Butter, softened
Date cookies
By maredan
Instructions In a large bowl, stir together butter, sugar, salt, vanilla seeds, egg and dates
- 11 * 11 tablespoons unsalted butter, at room temperature
- 1/2 * 1/2 cup packed brown sugar
- * Pinch fine salt
- 1 * 1 vanilla bean, seeds scraped out and reserved
- 1 * 1 large egg
- 1/2 * 1/2 cup finely chopped pitted dates (about 8)
- 1 3/4 * 1 3/4 cups plus 3 tablespoons unbleached all-purpose flour plus more for dusting
- 2 * 2 tablespoons sesame seeds
- * Special equipment: parchment paper