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Recipes
Rhubarb Water
By maredan
Directions Put the rhubarb in a bowl, pour over 4 cups/1 litre boiling water, cover, and leave at room temperature...
- 2 pounds rhubarb, washed and cut into chunks
- 3/4 cup sugar
- Juice of 1/2 lemon
Crisp Tuscan Biscotti
By maredan
* 3/4 cup blanched almonds * 3 3/4 cups unbleached all-purpose flour * 1 cup sugar * 2 1/4 teaspoon...
- 3/4 * 3/4 cup blanched almonds
- 3 3/4 * 3 3/4 cups unbleached all-purpose flour
- 1 * 1 cup sugar
- 2 1/4 * 2 1/4 teaspoons baking powder
- 1/4 * 1/4 teaspoon fine sea salt
- 4 * 4 large eggs
- 7 * 7 tablespoons unsalted butter, softened
- * Vin Santo for serving
- Instructions
- Heat oven to 350°. Spread almonds on a baking sheet and bake until lightly golden, about 7 minutes. Cool on wire rack. Line baking sheet with parchment paper.
- In a large bowl, whisk together almonds, flour, sugar, baking powder and salt. Add eggs and butter. Using a wooden spoon, stir until combined, then knead in bowl until dough comes together.
- Divide dough into 5 equal pieces. Form each piece into a log about 6 inches long and 1 1/2 inches wide. Put logs onto prepared baking sheet, at least 2 inches apart. Gently press each log to flatten slightly.
- Bake logs, rotating pan halfway through, until golden and slightly firm to the touch, 25 to 30 minutes. Transfer to wire rack and let logs cool on baking sheet for 10 to 15 minutes.
- Using a sharp knife, cut logs crosswise into 3/4-inch-thick slices.
- Arrange cantucci on prepared baking sheet, cut-side down, in a single layer. Return to oven and bake, turning cookies once about halfway through, until golden, about 25 minutes more. Let cool on wire rack. Serve with Vin Santo.
- Note: Cookies can be stored in an airtight container for up to 2 weeks.
Banana Ice Cream Sandwiches
By maredan
Directions For Banana Mascarpone Ice Cream 1
- For Banana Mascarpone Ice Cream
- 4 * 4 frozen bananas, peeled and cut in 2 inch pieces
- 1/2 * 1/2 cup mascarpone cheese
- 1/2 * 1/2 cup confectioners sugar
- 1 * 1 vanilla bean, halved, seeds removed
- 1/2 * 1/2 Meyer Lemon, juiced
- For Double Chocolate Cookie “Sandwiches”
- 2 * 2 cups all purpose flour
- 1/2 * 1/2 cup good quality cocoa powder
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup unsalted butter, softened
- 1 * 1 cup light brown sugar
- 1/2 * 1/2 cup white sugar
- 3 * 3 large eggs
- 2 * 2 teaspoons pure vanilla extract
- 1 * 1 cup semi sweet chocolate chips
- 1 * 1 cup pecan nuts, roughly chopped
Cheese Potatoes
By maredan
Directions 1. Fry the bacon and remove to paper towel to drain
- 5 * 5 strips bacon
- 1 * 1 tablespoon butter
- 1 * 1 onion, chopped
- 2 * 2 garlic cloves, chopped
- * Splash of balsamic vinegar (optional)
- 1 * 1 tablespoon olive oil
- 3 * 3 waxy potatoes, peeled and diced
- * salt and pepper to season
- 1 * 1 cup grated hard, white cheese, such as Comté or Gruyère
- a minute. Serve with mixed salad greens.
Cheese in Puff Pastry
By maredan
Directions For the Cheese 1
- For the Cheese
- 100 * 100 grams (3 1/2 oz) puff pastry dough
- 200 * 200 grams (7 oz) raclette cheese, rind removed, cut into 4 wedges or rectangles
- 1 * 1 egg, separated
- * Lamb’s lettuce (mâche)
- For the Fig Sauce
- 1 * 1 shallot, finely chopped
- 1 * 1 clove garlic, finely chopped
- 15 * 15 millilitres (1 tablespoon) butter
- 4 * 4 Blue Ribbon Orchard Choice-type soft dried figs, finely diced
- 125 * 125 millilitres (1/2 cup) dry red wine
- 125 * 125 millilitres (1/2 cup) balsamic vinegar
- 15 * 15 millilitres (1 tablespoon) sugar
Tomato Sauce
By maredan
Directions 1. The Tomatoes: Buy your tomatoes two or three days before you make the sauce
- * San Marzano or Romanello Tomatoes
Easy Cheese Danish
By maredan
Directions Preheat the oven to 400 degrees F
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 extra-large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest (2 lemons)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Grape Focaccia
By maredan
1. Stir together yeast, wine, honey, and warm water in a large bowl
- 2 1/2 * 2 1/2 teaspoons (1 pkg) instant dry yeast
- 3 * 3 tablespoons dry red wine
- 1 * 1 tablespoon honey
- 1 * 1 cup tepid water (just above body temperature)
- 2 1/2 to 3 * 2 1/2 to 3 cups Italian "00" flour OR 1 1/2 cups all-purpose flour and 1 to 1 1/2 cups pastry flour
- 1/4 * 1/4 cup plus 2 tbsp extra-virgin olive oil
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 cup Concord or wine grapes
- 1/3 * 1/3 cup Turbinado sugar
Raspberry Filled Crepes
By maredan
For the crepes: Preheat the oven to 150 degrees F
- Crepes:
- 4 * 4 eggs
- 1 * 1 cup whole milk
- 1/2 * 1/2 cup all-purpose flour
- 1 * 1 tablespoon sugar
- 1/8 * 1/8 teaspoon fine sea salt
- 3 * 3 tablespoons unsalted butter, cut into 12 cubes
- 1 * 1 cup raspberry jam
- 1/2 * 1/2 teaspoon pure vanilla extract
- Whipped cream:
- 1/2 * 1/2 cup heavy whipping cream
- 1 1/2 * 1 1/2 teaspoons powdered sugar
- 1 * 1 teaspoon vanilla extract
- resh raspberries and vanilla sugar, recipe follows
Pugliese Cookies
By maredan
Instructions Preheat the oven to 375°
- 1/2 * 1/2 cup drained canned chickpeas
- 2 * 2 tablespoons chestnut honey
- 1 1/2 * 1 1/2 teaspoons unsweetened cocoa powder
- 1/8 * 1/8 teaspoon cinnamon
- 1/8 * 1/8 teaspoon salt
- 1 1/2 * 1 1/2 tablespoons pine nuts, minced
- * Unbleached all-purpose flour for dusting
- 2 * 2 sheets frozen puff pastry (from a 17 1/4-ounce package), thawed
- 1 * 1 large egg, lightly beaten
- * Confectioners' sugar