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Recipes
Onion Tart
By maredan
Directions Heat the oven to 450°F/230°C
- 1 pre-baked 9-inch/23-cm round of pastry
- 1/2 cup crème fraîche, or sour cream
- 1 small onion, very thinly sliced
- 3 to 4 slices bacon, but into lardons
- Freshly ground black pepper
- Fleur de sel
Strawberry Shortcakes with Meyer Lemon Cream
By maredan
1. MAKE THE BISCUITS: Preheat the oven to 375°
- BISCUITS
- 1 . 1 1/2 cups all-purpose flour, plus more for dusting
- 2 . 3/4 cup cake flour
- 3 . 3 tablespoons sugar
- 4 . 2 teaspoons baking powder
- 5 . 1/2 teaspoon salt
- 6 . 6 tablespoons cold unsalted butter, cubed, plus 1 1/2 tablespoons melted butter
- 7 . 1 cup heavy cream
- 8 . 1 1/2 tablespoons turbinado sugar
- LEMON CREAM
- 1 . Finely grated zest of 1 lemon
- 2 . 1/4 cup fresh lemon juice, preferably from Meyer lemons
- 3 . 2 1/2 tablespoons sugar
- 4 . 1 large egg
- 5 . 1 large egg yolk
- 6 . Pinch of salt
- 7 . 3 tablespoons unsalted butter
- 8 . 1 cup heavy cream
- STRAWBERRIES
- 1 . 2 pints strawberries, quartered
- 2 . 2 tablespoons sugar
Chocolate Hazelnut Cheesecake
By maredan
Crust 1. For crust, preheat oven to 350°F and grease a 9-inch springform pan
- Crust
- 1 * 1 cup graham cracker crumbs
- 1/3 * 1/3 cup ground hazelnuts
- 1/4 * 1/4 cup light brown sugar, packed
- 1/4 * 1/4 cup unsalted butter, melted
- 1/2 * 1/2 teaspoon vanilla extract
- Filling
- 2 * 2 cups whipping cream
- 6 * 6 ounces semisweet chocolate, chopped
- 1 * 1 pound cream cheese at room temperature
- 3/4 * 3/4 cup sugar
- 1 * 1 tablespoon cornstarch
- 1/2 * 1/2 cup hazelnut liqueur
- 2 * 2 large eggs, at room temperature
- * cocoa powder, for dusting
- * whole, toasted and peeled hazelnuts, for garnish
Campari Orange Spritzer
By maredan
Stir the orange juice concentrate and Campari in a pitcher to blend
- 1 * 1 (12-ounce) can frozen orange juice concentrate, thawed
- 1/2 * 1/2 cup Campari
- 2 * 2 cups sparkling mineral water
- * Ice cubes
- 6 * 6 orange peel twists
Fragrant Steamed Mussles
By maredan
Directions 1. Heat a large soup pot over medium high heat and add oil
- Ingredients
- 2 * 2 tablespoons olive oil
- 1 * 1 shallot, peeled and sliced
- 1 * 1 yellow, red or orange bell pepper, seeded and sliced
- 3 * 3 sprigs fresh thyme
- 2 * 2 sprigs fresh oregano
- 2 * 2 cloves garlic, sliced
- 1 * 1 tablespoon mustard seed
- 4 * 4 pounds fresh Atlantic mussels, rinsed and de-bearded
- 1/2 * 1/2 cup dry white wine, such as Riesling or Sauvignon Blanc
- * salt & pepper
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons chopped Italian parsley
Spiced Orange Salad
By maredan
1. Cut away orange skins with a serrated knife and section
- 4 * 4 blood oranges
- 2 * 2 navel oranges
- 4 * 4 kiwis
- 2 * 2 tablespoons honey
- 1 * 1 tablespoon orange liqueur
- 1/2 * 1/2 teaspoon cinnamon
- 1/4 * 1/4 teaspoon ground cardamom
- 1/4 * 1/4 teaspoon ground cloves
Strawberry and Mascarpone Filled Cupcakes
By maredan
Directions Special equipment: 1 muffin tin Make the cupcakes according to package instructions
- 1 * 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
- 1 * 1 (8-ounce) container mascarpone cheese, chilled
- 1/2 * 1/2 cup thawed and drained frozen strawberries
- 1/4 * 1/4 cup sugar, plus 1/2 cup
- 1 * 1 tablespoon lemon juice
- 1/4 * 1/4 cup water
- 1 * 1 teaspoon vanilla extract
- 2 * 2 cups confectioners' sugar
Cinammon Almond Shortbread Cookies
By maredan
Instructions Into a small bowl, sift together flour and baking powder
- 1 3/4 * 1 3/4 cups plus 2 tablespoons unbleached all-purpose flour plus more for dusting
- 1/2 * 1/2 teaspoon baking powder
- 12 * 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 * 3/4 cup packed brown sugar
- * Pinch fine sea salt
- 1 * 1 large egg
- 1 * 1 teaspoon ground cinnamon
- 1/4 * 1/4 cup plus 2 tablespoons slivered almonds
- * Special equipment: wax paper
Brownie Pudding
By maredan
* 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish * 4 extra-large eggs, at room t...
- 1/2 * 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 * 4 extra-large eggs, at room temperature
- 2 * 2 cups sugar
- 3/4 * 3/4 cup good cocoa powder
- 1/2 * 1/2 cup all-purpose flour
- * Seeds scraped from 1 vanilla bean
- 1 * 1 tablespoon framboise liqueur, optional
- * Vanilla ice cream, for serving
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on lo
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour.
- Allow to cool and serve with vanilla ice cream.
Pumpkin Mousse
By maredan
Directions 1. For the mousse, stir the rum and gelatine together in a cup and let soften five minutes
- 1 * 1 tablespoon rum
- 1 * 1 teaspoon gelatine
- 1 1/4 * 1 1/4 cups heavy cream
- 1 * 1 teaspoon vanilla
- 1/3 * 1/3 cup caster sugar
- 1 1/4 * 1 1/4 cups puréed pumpkin or butternut squash
- 3/4 * 3/4 cup heavy cream (for the sauce)
- 4 * 4 ounces chocolate (for the sauce)