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Recipes
Peach Almond Crumble Tart
By maredan
1. With the rack in the bottom position, preheat the oven to 200°C (400°F)
- 1/2 * 1/2 pound store-bought puff pastry dough, thawed
- 1/4 * 1/4 cup cream cheese, at room temperature
- 8-10 * 8-10 poached peach halves cut into wedges (homemade or store-bought)
- 1/2 * 1/2 cup unbleached all-purpose flour
- 1/2 * 1/2 cup blanched almonds, coarsely chopped
- 1/3 * 1/3 cup brown sugar
- 1/4 * 1/4 cup unsalted butter, softened
Miracle Boule
By maredan
1. Mix the flour, yeast, and salt in a bowl
- 3 * 3 cups flour
- 1/4 * 1/4 teaspoon instant yeast
- 1-1/4 * 1-1/4 teaspoons salt
- 1 1/2 * 1 1/2 cups 1-1/2 cups water
- * Cornmeal, wheat bran, or extra flour, as needed
Angel Food Cupcakes with Raspberry Swirl
By maredan
These airy and light angel food cupcakes with a smooth, yet tart, raspberry swirl
- FILLING:
- 3 cups raspberries (3/4 pound)
- 1/4 cup plus 2 tablespoons granulated sugar
- 4 teaspoons cornstarch dissolved in 4 teaspoons of water
- CUPCAKES:
- 1 cup cake flour
- 1/2 cup confectioners' sugar
- 10 large egg whites (1 1/4 cups), at room temperature
- 1/2 teaspoon salt
- 1 plump vanilla bean, split, seeds scraped
- 1 teaspoon cream of tartar
- 3/4 cup granulated sugar
- GLAZE:
- 1 1/2 cups confectioners' sugar
- 1 1/2 tablespoons butter, melted
- 1 1/2 tablespoons water
- Pinch of salt
Walnut Cake
By maredan
1. Heat the oven to 350ºF/180°C
- 4 * 4 ounces shelled walnuts
- 2 to 4 * 2 to 4 tablespoons fine breadcrumbs
- 3 * 3 large eggs, at room temperature, separated
- 1/2 * 1/2 cup sugar
- 4 * 4 tablespoons grated bittersweet chocolate (optional)
- 1/4 * 1/4 cup butter, melted until soft enough to pour, but not oily
- 1 * 1 tablespoon espresso coffee, Cognac, Bailey’s, or other liqueur
Swiss Chard with Pine Nuts and Pan Roasted Garlic
By maredan
Directions 1. Heat olive oil in a large sauté pan over medium high heat
- 2 * 2 tablespoons olive oil
- 3 * 3 cloves
- 1/3 * 1/3 cup pine nuts
- 1 * 1 bunch Swiss chard (rainbow chard, if available)
- 1/4 * 1/4 cup water
- * salt and pepper
- * Dash lemon juice
Banana Daiquiri
By maredan
Directions Cardamom Banana Daiquiri 1
- 3 * 3 cups 2% milk2% milk
- 2 * 2 tablespoons whole cardamom podswhole cardamom pods
- 1 1/2 * 1 1/2 tablespoons pure vanilla extractpure vanilla extract
- 4 * 4 ripe bananas, chopped4 ripe bananas, chopped
- 2 1/2 * 2 1/2 cups iceice
- 10 * 10 ounces coconut flavoured rumcoconut flavoured rum
- Coconut Rim Garnish
- 1/4 * 1/4 cup coconut flavoured rumcoconut flavoured rum
- 1/2 * 1/2 cup sweetened shredded coconutsweetened shredded coconut
Mint Capped Brownie Cookie Cups
By maredan
Preheat oven to 350F Line 48 small muffin cups with foil baking cups Beat butter, sugar, water and vanilla on medi...
- Hershey Kisses Brand Mint Truffles
- 2/3 c butter softened
- 1 1/4c sugar
- 1 tbsp water
- 1 tsp vanilla
- 2 eggs
- 1 1/2c flour
- 1/2 c cocoa
- 1/2 tsp salt
- 1/4 tsp baking soda
- powdered sugar
Fajita Turnovers
By maredan
Directions Dough 1. For dough, stir flours with salt in a large bowl and cut in butter (with fingers or a pastr...
- Dough
- 1-1/4 * 1-1/4 cup all-purpose flour
- 1 * 1 cup whole wheat flour
- 1-1/2 * 1-1/2 tsp salt
- 1/2 * 1/2 cup unsalted butter, chilled and cut into pieces
- 1 * 1 large egg
- 1/3 * 1/3 cup ice water
- 1 * 1 tablespoon white vinegar
- Filling
- 1 * 1 tablespoon olive oil
- 3/4 * 3/4 pound lean ground chicken
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon ground coriander
- 1 * 1 teaspoon chili powder
- 1/2 * 1/2 cup finely diced onion
- 3/4 * 3/4 cup finely diced red bell pepper
- 1 * 1 clove garlic, minced
- * salt and pepper
- 3/4 * 3/4 teaspoon chili flakes (optional)
- 2 * 2 tablespoons chopped fresh coriander
- 1 * 1 egg mixed with 2 tbsp water for brushing
Chicken Pot Pie
By maredan
Directions For the chicken & meat broth 1
- For the chicken & meat broth
- 2 * 2 large chickens, cut into parts
- * Sprinkled sea salt and freshly ground black pepper, to taste
- 6 * 6 bay leaves
- For the garnish vegetables
- 2 * 2 fennel bulbs, tops removed and cut into 1” pieces
- 1 * 1 large bag baby carrots
- 8 * 8 onions, dice
- 2 * 2 heads of garlic, peeled and sliced thinly
- For the pot pie base
- 2 * 2 sticks butter (16 tablespoons, 8 ounces or 1 cup)
- 2 * 2 cups flour
- * Reserved chicken broth
- 1 * 1 cup half and half cream
- 1 * 1 cup sherry
- * Salt and pepper
- 2 * 2 cups frozen peas
- 1 * 1 batch Pesto and Chive Biscuit Topping
- * Reserved chicken and vegetables
Minted Melon with Vanilla Granita
By maredan
1. MAKE THE GRANITA: In a small saucepan, combine the water with the sugar, the vanilla bean and its seeds and simm...
- GRANITA
- 1 . 3/4 cup water
- 2 . 1/4 cup sugar
- 3 . 1/2 vanilla bean, split lengthwise, seeds scraped
- 4 . 1 teaspoon fresh lemon juice
- MELONS
- 1 . 1/4 cup plus 1 tablespoon fresh orange juice
- 2 . 1/4 cup sugar
- 3 . 3 tablespoons fresh lime juice
- 4 . 1 1/2 teaspoons finely grated fresh ginger
- 5 . 1 teaspoon finely chopped mint
- 6 . 1/2 teaspoon finely grated lime zest
- 7 . 1/2 small honeydew melon, seeds discarded, melon scooped into large and small balls (2 1/2 cups)
- 8 . 1/2 large cantaloupe, seeds discarded, melon scooped into large and small balls (1 1/2 cups)
- CITRUS YOGURT
- 1 . 1/2 teaspoon unflavored gelatin
- 2 . 1 tablespoon cold water
- 3 . 1 cup plain whole-milk yogurt, at room temperature
- 4 . 1 tablespoon sugar
- 5 . 1 tablespoon honey
- 6 . 1 teaspoon finely grated orange zest