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Recipes
Stracciatella Semifreddo
By maredan
For the crust: Put an oven rack in the center of the oven
- Crust:
- * Vegetable oil cooking spray
- 3 * 3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
- 1/4 * 1/4 cup toasted hazelnuts, see Cook's Note
- 1/2 * 1/2 stick (4 tablespoons) unsalted butter, melted
- Filling:
- 8 * 8 egg yolks, at room temperature
- 1/2 * 1/2 cup sugar, plus 1/4 cup
- 1 * 1 teaspoon pure vanilla extract
- 1/8 * 1/8 teaspoon fine sea salt
- 1 * 1 cup heavy cream
- 3/4 * 3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
Bourbon Apple Cobbler
By maredan
Directions Adjust oven rack to lower-middle position and heat oven to between 350 and 375 degrees F
- Biscuit topping:
- 2 Black Arkansas or Empire Apples or other tart apple
- 2 Golden Delicious apples
- 2 Granny Smith apples
- 1 lemon, juiced
- 1 pound(s) granulated sugar
- 4 ounce(s) unsalted butter, room temperature
- 4 ounce(s) heavy whipping cream
- 4 ounce(s) bourbon
- 12 ounce(s) all-purpose flour
- 1 1/2 tablespoon(s) granulated sugar
- 1 tablespoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 tablespoon(s) kosher salt
- 2 1/2 ounce(s) unsalted butter, chilled and cut into cubes
- 1 cup(s) buttermilk
- 2 tablespoon(s) light brown sugar
- 1 teaspoon(s) granulated sugar
- 1 pinch(s) cinnamon
Meatloaf
By maredan
Directions Preheat oven to 350 °F and lightly grease an 8-loaf mini loaf tin
- 1 small onion, chopped
- 1/2 pound cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- 1/4 cup red wine
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry breadcrumbs
- 1/2 cup crushed tomatoes
- 1/2 cup tomato puree
- 3/4 pound lean ground beef
- 3/4 pound lean ground pork
- 1 large egg
Maple Profiteroles
By maredan
To make the choux buns, heat the oven to 200C/fan 180C/gas 6
- CHOUX BUNS
- 150 g plain flour
- 1 tbsp caster sugar
- 75 g unsalted butter , cut into 1cm cubes
- 200 ml water
- 3 eggs , lightly beaten
- MAPLE CARAMEL
- 225 ml maple syrup
- 75 g butter , cubed
- 1 tsp vanilla extract
- MAPLE CREAM
- 250 ml pot mascarpone
- 4 tsp maple syrup
Meat Tourtiere
By maredan
Directions Pastry 1. Put the flour and salt in a large bowl
- Pastry
- 3 1/2 * 3 1/2 cups flour
- 1 * 1 teaspoon salt
- 1 1/4 * 1 1/4 cups cold butter, grated
- 2 * 2 eggs, lightly beaten
- 1 * 1 tablespoon ice-cold water, more as needed
- Filling
- 1 * 1 pound ground pork
- 1/2 * 1/2 pound ground veal, hare, or beef
- 1 * 1 large onion, minced
- 2 * 2 cloves garlic chopped
- * Salt and pepper
- 1 * 1 teaspoon summery savoury, more to taste
- * Pinch ground cloves (optional)
- 4 to 6 * 4 to 6 tablespoons breadcrumbs
Leek and Pecorino Pizza
By maredan
Directions Preheat the oven to 500°
- All-purpose flour, for dusting
- 1 1/2 pounds pizza dough, cut into 8 pieces
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 large leeks, sliced 1/4 inch thick
- Salt and freshly ground black pepper
- 3/4 pound ground lamb
- 32 cherry tomatoes, halved
- 1/4 pound truffled pecorino cheese, thinly sliced
Brussel Sprouts
By maredan
Directions 1. Cut the cores from the sprouts and discard
- 1 * 1 pound brussels sprouts
- 8 * 8 strips of bacon
- 2 * 2 tablespoons butter
- * Salt and pepper to season
Lemon Cupcakes
By maredan
Position a rack in the middle of the oven
- Cupcakes
- 1 1/4 cups cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- Frosting
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 teaspoons finely grated lemon peel
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Glazed lemon peel
- (OPTIONAL)
- 1 large lemon, washed
- 1/3 cup water
- 1/4 cup sugar
- 1 tablespoon cider vinegar
Sangria
By maredan
Directions 1. In a saucepan, combine the sugar, zest and juice
- 3/4 * 3/4 cup sguarsguar
- * Grated zest of 1 lemonGrated zest of 1 lemon
- * Grated zest of 1 orangeGrated zest of 1 orange
- 1/2 * 1/2 cup lemon juicelemon juice
- 1/2 * 1/2 cup orange juiceorange juice
- 1-1/2 * 1-1/2 cups mineral water, chilled1-1/2 cups mineral water, chilled
- 18 * 18 ice cubesice cubes
- 1 * 1 bottle chilled Mexican wine (such as L.A Cetto Petit Sirah)chilled Mexican wine (such as L.A Cetto Petit Sirah)
Chocolate Peppermint Ice Cream Cake
By maredan
Directions Cake: Heat oven to 400 degrees F
- Cake:
- 1/2 cup(s) cake flour (not self-rising)
- 1/3 cup(s) unsweetened cocoa powder
- 3/4 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 5 large eggs, at room temperature
- 3/4 cup(s) granulated sugar
- 1 1/2 teaspoon(s) vanilla extract
- 1 1/2 teaspoon(s) peppermint extract
- Filling:
- 2 pint(s) peppermint-bark ice cream, softened
- Glaze:
- 1/2 cup(s) heavy cream
- 6 ounce(s) bittersweet or semisweet chocolate, chopped
- 2 tablespoon(s) dark corn syrup
- 1 1/2 teaspoon(s) vanilla extract
- 1 1/2 teaspoon(s) peppermint extract
- Garnish:
- Dark or white chocolate curls or shavings
- Confectioners' sugar