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Recipes
Herb Grilled Corn on the Cob
By maredan
1. In a food processor, pulse butter with green onion, oregano and coriander until smooth
- 1/2 * 1/2 cup unsalted butter, room temperature
- 1/2 * 1/2 cup chopped green onion
- 3 * 3 tablespoons chopped fresh oregano
- 3 * 3 tablespoons chopped fresh coriander
- 6 * 6 ears corn-on-the-cob
- * finely grated parmesan cheese
Sangria With White Grape Juice
By maredan
1. In a large pitcher, combine all the ingredients except the cherries and ice cubes
- 1 * 1 bottle Spanish red wine, chilled
- 1/2 * 1/2 can white grape cocktail concentrate, thawed
- * Juice of 4 clementines
- * Juice of 2 oranges
- 2 * 2 clementines, sliced
- * lemon, sliced
- 1 * 1 stick cinnamon
- 1 * 1 pinch ground nutmeg
- * Fresh cherries
- 1 * 1 handful Ice cubes
Campari Orange Spritz
By maredan
Place the ice cubes in a highball glass
- 6 * 6 ice cubes
- 1/4 * 1/4 cup Campari
- 1/2 * 1/2 cup freshly squeezed orange juice
- 1 1/2 * 1 1/2 cups sparkling water (recommended: San Pelligrino)
- * Orange slice, halved
Chocolate Chaud
By maredan
Directions 1. Put the cocoa powder in a mug
- 1 * 1 heaping spoonful high-quality cocoa powder
- 1 * 1 heaping spoonful honey
- 1 * 1 cup milk
Prawns in Cream Sauce
By maredan
Instructions Separate the head from the tail of prawns; reserve 8 of the heads
- 2 * 2 pounds extra-large prawns or jumbo shrimp with heads
- * ½ cup freshly brewed espresso
- 2 * 2 leafy sprigs marjoram
- 1 * 1 tablespoon extra-virgin olive oil
- 1 * 1 celery stalk, diced
- 1 * 1 medium carrot, diced
- 1 * 1 tablespoon finely chopped shallot
- * ¼ cup plus 2 tablespoons heavy cream
- * Salt
- * Freshly ground black pepper
- 2 * 2 tablespoons unsalted butter
- 2 * 2 teaspoons whole coffee beans
- 1 * 1 tablespoon finely chopped flat-leaf parsley
Chocolate Truffle Brownies
By maredan
1 Preheat the oven to 300F
- 8 * 8 oz. bittersweet chocolate (at least 70% cocoa solids)
- 6-1/2 * 6-1/2 tbsp. unsalted butter
- 3 * 3 eggs
- 2/3 * 2/3 cup sugar
- 1/2 * 1/2 cup all-purpose flour
- * Cocoa powder, to dust
Tarte Tatin
By maredan
Directions 1. Peel, core, and halve the apples
- 12 to 14 * 12 to 14 baking apples, such as Royal Gala or Golden Delicious
- 3/4 * 3/4 cup unsalted butter
- 2 * 2 cups sugar
- 1 * 1 round of pastry
Cinammon Profiteroles
By maredan
Directions Profiteroles 1
- Profiteroles
- 1/2 * 1/2 cup milk
- 1/2 * 1/2 cup water
- 7 * 7 tablespoons unsalted butter
- 1 * 1 tablespoon sugar
- 1 * 1 teaspoon ground cinnamon
- 1 * 1 teaspoon salt
- 1 1/2 * 1 1/2 cups all purpose flour
- 5 * 5 large egg, at room temperature
- * icing sugar, for dusting
- Ice Cream
- 1 * 1 quart vanilla ice cream
- 1 1/2 * 1 1/2 teaspoons cinnamon
- Mexican Chocolate Sauce
- 5 * 5 ounces bittersweet chocolate, chopped
- 1 * 1 cup water
- 1/2 * 1/2 cup non low-fat sour cream
- 1/3 * 1/3 cup sugar
- 1 * 1 teaspoon cinnamon
- 1/4 * 1/4 teaspoon black pepper
Best Linzer Cookie
By maredan
Directions 1. In food processor with knife blade attached, pulse pecans and cornstarch until pecans are finely ...
- 2 * 2 bag(s) (8 ounces each) pecans
- 1 * 1 cup(s) cornstarch
- 3 * 3 cup(s) (6 sticks) butter, softened (no substitutions)
- 2 2/3 * 2 2/3 cup(s) confectioners' sugar
- 4 * 4 teaspoon(s) vanilla extract
- 1 1/2 * 1 1/2 teaspoon(s) salt
- 2 * 2 large eggs
- 5 1/2 * 5 1/2 cup(s) all-purpose flour
- 1 1/2 * 1 1/2 cup(s) seedless raspberry jam
Pear and Pistachio Phyllo Triangles
By maredan
Instructions In a small skillet, heat sesame seeds over medium heat, frequently shaking pan back and forth over fl...
- 20 * 20 (17- x 12-inch) phyllo sheets, thawed if frozen
- 3 * 3 tablespoons sesame seeds
- 1 * 1 pound unsalted butter, melted
- 2 * 2 Bosc pears, cored and cut into 1/3-inch cubes
- 2 * 2 tablespoons granulated sugar
- 1/2 * 1/2 cup unbleached all-purpose flour
- 1/2 * 1/2 cup shelled, roasted unsalted pistachios, finely chopped
- 3 * 3 tablespoons heavy cream
- * Finely grated zest of 1 lemon
- 1/2 * 1/2 cup olive oil plus more if needed
- 1/4 * 1/4 cup confectioners sugar