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Recipes
French Crullers
By maredan
1. In a large pot, bring oil up to 350 degrees (180 degrees celsius)
- 8 cups vegetable oil for frying
- 2 cups (500mL) water
- 1 1/2 sticks (185g) unsalted butter
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 2 cups (300g) flour
- 1 1/2 cups eggs, about five large eggs and 4 egg whites
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- glaze (recipe follows)
Hazelnut Caramel Dobos Torte
By maredan
Cake 1. Preheat oven to 350 degrees F
- Cake
- 6 * 6 eggs, separated
- 3/4 * 3/4 cup sugar
- 1 * 1 teaspoon vanilla extract
- 1/4 * 1/4 cup pastry flour
- 3/4 * 3/4 cup ground hazelnuts
- 1/4 * 1/4 teaspoon salt
- Icing
- 8 * 8 ounces bittersweet chocolate, chopped
- 3 * 3 cups unsalted butter, cut into cubes
- 3/4 * 3/4 cup water
- 1 1/2 * 1 1/2 cups sugar
- 6 * 6 egg whites
- 1/2 * 1/2 teaspoon cream of tartar
- 2 * 2 tablespoons instant espresso powder
- 1 * 1 tablespoon hot water
- 3/4 * 3/4 cup cocoa powder, sifted
- 1/4 * 1/4 teaspoon salt
- Garnish
- * Butter, for buttering parchment paper
- 2 * 2 cups sugar
- 1/2 * 1/2 cup water
- 1 * 1 tablespoon corn syrup
- * Oil, for greasing the spatula and knife
- 1 1/2 * 1 1/2 cups hazelnuts, lightly toasted and peeled
- * Frangelico, for brushing cake, optional
Pecan Shortbread Cookies
By maredan
Directions Preheat the oven to 350°
- 3/4 cup pecans, coarsely chopped
- 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar
- 1/2 vanilla bean, split lengthwise, seeds scraped
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 3 tablespoons demerara or turbinado sugar
- 1 large egg yolk, lightly beaten
Strawberry Rhubarb Tart
By maredan
Directions 1. Put the rhubarb in a saucepan with the sugar and 2 tablespoons water
- 1 * 1 pound rhubarb
- 1/3 * 1/3 cup sugar
- 1/2 * 1/2 cup mascarpone
- 1/2 * 1/2 cup crème fraîche or sour cream
- 3 * 3 tablespoons icing sugar, more to taste
- 1 * 1 pre-baked 10" cookie shell
- 1 * 1 box strawberries, topped and halves
Sweet Choux Pastry
By maredan
Directions 1. Heat the oven to 375°F/190ºC
- 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
Baked Sole
By maredan
Directions 1. Preheat oven to 375F
- 1 1/2 * 1 1/2 pounds sole fillets
- 2 * 2 shallots
- 2 * 2 sprigs fresh oregano
- 1 * 1 cup dry white wine
- 2 * 2 tablespoons butter
- * salt & pepper
Lemon Cherry Yogurt Parfait
By maredan
Directions In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm
- 1 cup heavy cream, chilled
- 1 cup 2 percent Greek-style plain yogurt
- 1/4 cup cherry preserves
- 1/4 teaspoon unflavored gelatin
- 1 teaspoon water
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 3 tablespoons confectioners’ sugar
Chocolate -Frosted Golden Cupcakes with Coconut
By maredan
Directions Make the cake: Preheat the oven to 350°
- CAKE
- 1 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/4 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup milk, at room temperature
- FROSTING AND TOPPING
- 4 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- Sweetened shredded coconut, for topping
- Mini nonpareil candies, for topping
Radishes and Peas
By maredan
Directions Radishes and peas Melt the butter in a sauté pan and gently cook the radishes until half cooked
- Radishes and peas
- 2 tablespoons butter
- 2 bunches radishes, about 1-1/4 pounds/460 g, quartered or sliced
- 2 cups freshly shelled peas
- 1 pinch Salt and pepper
- 2 green onions, thinly sliced
- handful of chopped fresh dill
- Fish and Sauce
- 8 large Boston lettuce leaves
- Salt and pepper
- 4 fillets halibut, about 4 ounces/110 g each
- 3 stalks dill, chopped
- 1 shallot
- 1/2 clove garlic
- 1/2 cup white wine
- 1 1/4 cups chicken stock
- 1 1/4 cups cream
- 2 tablespoons butter
- Salt and pepper
- Lemon juice, to taste
- pinch dill sprigs for garnish
Potato Rolls
By maredan
Directions 1. Preheat your oven to 350C
- 3 * 3 cups flour
- 2 * 2 teaspoons yeast
- 2 * 2 teaspoons salt
- 1 * 1 cup potato flakes
- 1 * 1 egg, lightly whisked
- 1 1/2 * 1 1/2 cups warm milk
- 1 * 1 stick butter, softened