KDHarmon's profile page
Recipes
Dunderi with Lemon and Butter
By KDHarmon
1. In a large bowl, mix the ricotta and egg yolks until smooth
- For the Dunderi:
- 480 grams (2 cups) whole-milk ricotta cheese
- 6 egg yolks
- 45 grams (1 cup) finely grated Parmesan, using a microplane
- Pinch freshly grated nutmeg
- 1 teaspoon kosher salt
- 160 grams (1 cup), plus 2 tablespoons, all-purpose flour, plus more for dusting
- Semolina flour, for dusting
- For the Sauce:
- 1 stick unsalted butter
- 2 teaspoons fresh lemon juice
- Zest of 1 lemon
- Kosher salt, to taste
- Parmesan, for serving
Thyme, Mustard and Cheddar Soda Bread
By KDHarmon
Firehouse Bakery Bread Class
- 500 g white flour
- 1 tsp salt
- 10 g bicarbonate of soda
- 2 Tbl wholegrain mustard
- 100 g grated cheddar
- 4 cloves garlic, roughly chopped
- 1 Tbl butter
- 2 tsp chopped fresh thyme
- 350 ml milk
- 2 Tbl natural yogurt
Cherry-Almond Granola Bars
By KDHarmon
Preheat over to 400. Mix oats and almonds on a large heavy rimmed baking sheet
- 2-1/4 C old-fashioned oats
- 3/4 C whole raw almonds
- 1/4 C coconut oil plus more
- 3/4 C (4 oz) coarsely chopped dried cherries
- 1/2 C (3 oz) roasted, unsalted shelled sunflower seeds
- 2 Tbl flaxseeds, toasted
- 1/2 C honey
- 1/2 C packed light brown sugar
- 1 tsp kosher salt
Thai Style Iced Tea
By KDHarmon
Combine star anise pods, sugar, and water in a small saucepan
- 10 star anise pods
- 3 tablespoons sugar
- 1 cup water
- 1 vanilla bean
Sriracha Mayo
By KDHarmon
•Mix Sriracha, chicken broth reduction, and mayo
- 1 tablespoon Sriracha
- 1 tablespoon chicken broth, reduced down from 1/2 cup
- 3 tablespoons mayo
Horseradish Sauce
By KDHarmon
In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream
Cranberry Port Sauce
By KDHarmon
Combine all in saucepan and heat until smooth
- 1 Can whole cranberry sauce
- 2/3 C Concordia Port
- 2 Tbl butter
- 1/2 Tbl Chili Powder
- 1/8 tsp Cayenne Powder
Grilled Chicken Salad with Spiced Pecan Dressing
By KDHarmon
Dressing: In saucepan over med-high heat, combine pecans, cayenne, salt and pepper
- Vinagrette:
- 2 Tbl coarsely ground pecans
- 1/4 tsp cayenne pepper
- Salt and Pepper to taste
- 2 Tbl balsamic vinegar
- 2 Tbl olive oil
- Salad:
- 1/2 C finely diced red onion
- 1 pear, peeled, cored and cut into 1/2-inch dice
- 1 red bell pepper, cored, seeded and cut into 1/4-inch dice
- 1 fennel bulb (white part only), cut into 1/4-inch dice
- 1 bunch arrugula or watercress, stemmed and chopped into 1/2-inch pieces
- 4 ounces Gorgonzola crumbles
- 8 butter lettuce leaves
- 2 boneless, skinless chicken breasts, grilled and sliced lenghtwise into 1/4-inch thick slices.
Easy Caramel Sauce
By KDHarmon
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat
- 1 C packed brown sugar
- 1/2 C half and half
- 4 Tbl butter
- pinch salt
- 1 Tbl vanilla extract
Cheese Stuffed Mini Corn Breads
By KDHarmon
Preheat an oven to 400ºF
- 1 1/2 cups finely ground cornmeal
- 1 1/2 cups all-purpose flour
- 1 1/2 Tbs. baking powder
- 1 1/2 tsp. salt
- 2 Tbs. sugar
- 2 tsp. chopped fresh rosemary
- 2 eggs
- 1 3/4 cups buttermilk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 5 1/2 oz. fontina cheese, cut into twelve 3/4-inch cubes