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Recipes
Honey-Hazelnut Financiers
By KDHarmon
Preheat oven to 350°. Butter eight 3x2” mini loaf pans or a standard 12-cup muffin pan
- 10 tablespoons unsalted butter, plus more, room temperature, for pans
- 1 1/4 cups skin-on hazelnuts, divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 vanilla bean, split lengthwise
- 2 tablespoons honey, preferably raw
- 3 large egg whites
- 3/4 cup (packed) dark brown sugar
Bacon-Apple Jalapeno Pop 'Ems
By KDHarmon
Preheat the oven to 375 degrees F
- One 8-ounce package light cream cheese, at room temperature
- 3 large scallions, roots sliced off, green and white parts minced finely
- 1 large Granny Smith apple, cored and minced
- Kosher salt and freshly ground black pepper
- 20 jalapenos
- 20 strips thin-sliced bacon, chopped in half
Rum Whipped Cream
By KDHarmon
Beat all until peaks form
- 2 C whipping cream, chilled
- 6 Tbl packied golden brown sugar
- 6 Tbl dark rum
Brown Butter Risotto
By KDHarmon
Cooking time 40 minutes
- 1 pound (about 2 medium) frozen lobster tails, thawed
- 4 1/2 cups reduced-sodium chicken stock
- 4 tablespoon butter, at room temperature
- 1 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup brandy
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper
Spring Orecchiette
By KDHarmon
Over medium high heat, toast walnut halves, tossing occasionally, about 3 minutes
- 1 lb orecchiette
- 1 cup walnut halves
- 3/4 cup parsley, roughly chopped
- 1/2 lb ricotta salata, shredded (about 1 cup)
- 1/2 cup olive oil, plus Tbl
- salt to taste
Pork Tenderloin with Pears and Shallots
By KDHarmon
•Preheat oven to 475°F
- •3 tablespoons olive oil
- •2 garlic cloves, finely chopped
- •1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
- •1 1 1/4-pound pork tenderloin
- •3 large shallots, each cut into 6 wedges through stem end, peeled
- •3 unpeeled small Bosc or Anjou pears, quartered, cored
- •4 teaspoons butter, room temperature
- •2 teaspoons all purpose flour
- •1 1/2 cups low-salt chicken broth
- •3/4 cup pear nectar
The Buzzed Pumpkin
By KDHarmon
Combine all in cocktail shaker filled with ice
- 1.4 oz vodka
- 2 Tbl canned pumpkin
- 1 oz simple syrup
- 3/4 oz evaporated milk
- 1/2 tsp instant coffee
Herbed Ricotta Bruschettas
By KDHarmon
Prepare a charcoal grill with hot coals or turn gas grill to medium-high heat
- 2 C ricotta
- 3 Tbl minced scallions, white and green parts (about 2 scallions)
- 2 Tbl minced fresh dill
- 1 Tbl minced fresh chives
- Kosher salt
- Freshly ground black pepper
- 1 round sourdough bread
- olive oil
- 1 whole garlic clove, cut in half
Chicken Pot Pie with Mushrooms and Thyme
By KDHarmon
Preheat an oven to 400°F (200°C)
- For the filling:
- 14 Tbs. (1 3/4 sticks) (7 oz./220 g) unsalted butter
- 1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour
- 1 ⁄3 cup (3 fl. oz./80 ml) Madeira
- 2 Tbs. chicken demi-glace
- 7 cups (56 fl. oz./1.75 l) chicken stock
- 1 large yellow onion, diced
- 4 celery stalks, sliced 1/8 inch (3 mm) thick
- 1 lb. (500 g) cremini mushrooms, trimmed, brushed clean and thinly sliced
- 1 Tbs. chopped fresh thyme
- 2 tsp. chopped fresh tarragon
- 1 bay leaf
- 8 oz. (250 g) small red-skinned potatoes, cut into 1⁄2-inch (12-mm) dice
- 8 cups cubed cooked chicken (about 3 lb./1.5 kg total)
- 1 bag (1 lb./500 g) frozen pearl onions
- Salt and freshly ground pepper, to taste
- For assembling:
- 1 box (1 lb./500g) filo dough, thawed if frozen
- 8 Tbs. (1 stick) (4 oz./125 g) butter, melted
- 1 egg beaten with 1 tsp. water
- Sea salt, to taste
Raspberry Vinagrette
By KDHarmon
Combine all
- 2 Tbl Balsamic or Raspberry Vinegar
- 2 Tbl Raspberry Jam
- 1/3 C oil