KDHarmon's profile page
Recipes
Buttermilk Replacement
By KDHarmon
Warm milk in glass measuring cup, stir in vinegar/juice
- 1 C milk (whole or 2% works best)
- 1 T white vinegar or fresh lemon juice
Lemon Cloud Cake
By KDHarmon
1. Preheat the oven to 350°F
- Cake:
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 1 3/4 cups sugar; we recommend Baker's Special Sugar
- 1/4 cup vegetable oil
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons Cake Enhancer, optional
- 2 teaspoons vanilla extract
- 4 large egg whites + 1 whole large egg
- 2 3/4 cups unbleached Cake Flour Blend
- 1 1/2 cups full-fat plain, vanilla, or lemon yogurt, or whole milk
- Filling:
- 1/2 cup (2 ounces) Quick-and-Easy Pastry Cream Mix*
- 2/3 cup milk
- 1 1/2 cups prepared lemon curd*
- 2 cups whipping cream or heavy cream
- See "tips," below, for a substitute
Salted Caramel Butter Bars
By KDHarmon
1.Preheat oven to 325° 2
- For the Crust:
- 1 lb. salted butter room temp
- 1 cup sugar
- 1-1/2 cups powdered sugar
- 2 Tbs vanilla OR - I used Princess Cake Emulsion..
- 4 cups AP flour
- For the Filling:
- 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
- 1/3 cup milk or cream
- 1/2 teaspoon vanilla
- 1 T. coarse sea salt (optional)
Red Cabbage
By KDHarmon
Shred red cabbage and mix with salt, pepper, orange juice, lemon juice, and caraway seed
- 2 pounds red cabbage
- 3 tablespoons raspberry jelly or a cup of fresh raspberries
- 1 whole apple, peeled and chopped
- 1/2 cup oil
- 1/3 cup sugar
- 1 whole lemon, juiced
- 1 teaspoon caraway seeds
- 1/2 teaspoon cinnamon
- 1 pint red wine
- 1 medium onion, diced
- 1/4 cup orange juice
- salt and pepper
Beef Stew
By KDHarmon
1. Heat the olive oil in a large saute pan over medium-high heat
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 cloves garlic, finely chopped
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped thyme
- 2 tablespoons all-purpose flour
- 1 teaspoon Kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 pounds stew beef, trimmed and cut into 2 inch chunks
- 1/2 cup Marsala wine
- 1 pound kabocha squash, peeled, seeded and chopped into 1-inch pieces
- 1/4 cup chopped sun-dried tomatoes
- 3 cups beef broth
- 2 tablespoons freshly chopped parsley
- Crusty bread, for serving
Raspberry Chocolate Vinaigrette
By KDHarmon
Combine all, blend until smooth
- 1/2 C unsweetened frozen raspberries, thawed
- 1/4 C extra virgin olive oil
- 2 Tbl chocolate balsamic vinegar
- 1 Tbl honey
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Muhammara (Roasted Red Bell Pepper Dip)
By KDHarmon
Preheat the oven to 425 degrees F
- 2 red bell peppers
- 4 tbsp Early Harvest Greek extra virgin olive oil, divided
- 1/4 lb shelled toasted walnuts
- 1 garlic clove, roughly chopped
- 2 1/2 tbsp tomato paste
- 3/4 cup bread crumbs
- 2 tbsp pomegranate molasses
- 1 tsp Aleppo pepper
- 1 tsp sugar
- 1 tsp sumac
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
Grilled Prawns with Caper Tzatziki
By KDHarmon
Preheat a stove top grill pan to high heat
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup extra-large capers, drained and finely chopped
- 1 small shallot, finely minced
- Kosher salt and freshly cracked black pepper
- 12 large prawns, about 1 pound, peeled, deveined, tail left on
- Olive oil, for grilling
Shrimp Cakes with Ginger Butter
By KDHarmon
For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat
- Shrimp Cakes:
- 3 tablespoons vegetable olive oil
- 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
- 2 large shallots, minced
- 1 medium carrot, diced into 1/4-inch pieces
- 1 pound extra-large shrimp, peeled and deveined
- 3 tablespoons plain breadcrumbs
- 1 large egg
- Zest of 1/2 large lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Ginger Butter:
- 1 stick unsalted butter, at room temperature
- One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
- 2 teaspoons soy sauce
- 1/4 cup vegetable oil, plus extra as needed
Peposo (Peppery Tuscan Beef Stew
By KDHarmon
This Tuscan beef stew has a long history
- 1 kg (2 lbs) beef for stew
- 1 head of garlic
- 20g (3/4 oz) whole peppercorns
- Salt, preferably roughly sea salt, to taste
- 1 bottle red wine, preferably Chianti