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Recipes
French Onion Soup
By KDHarmon
Heat the olive oil in a large Dutch oven over medium heat
- Homemade Beef Stock:
- 2 tablespoons olive oil
- 6 medium yellow onions, sliced thin
- 4 tablespoons (1/2 stick) butter
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon flour
- 1 cup dry white wine
- Kosher salt
- 6 cups Homemade Beef Stock, recipe follows
- 4 sourdough boules, each about 1 pound, and 10 inches in diameter
- 2 cups grated Gruyere cheese
- 2 - 3 tablespoons olive oil
- 5 pounds meaty beef bones, such as shank bones
- 4 carrots, halved
- 4 stalks celery, halved
- 2 large yellow onions, halved
- 2 bay leaves
- 1 head garlic, halved
- 1 teaspoon black peppercorns
Honey-Roasted Onion Tart
By KDHarmon
•Position rack in top third of oven and preheat to 375°F
- 1 •1 sheet sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 3 •3 bacon slices, cut crosswise into 1/2-inch pieces
- 1/4 •1/4 cup honey
- 1/4 •1/4 cup dry white wine
- 2 •2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
- •Nonstick vegetable oil spray
- 3/4 •3/4 cup crème fraîche
- 1/2 •1/2 teaspoon fine sea salt
- 1/8 •1/8 teaspoon freshly grated nutmeg
- 1 •1 teaspoon fresh thyme leaves
Angel Paradise
By KDHarmon
Pour boiling mixture over sugar
- 1 C sugar
- 1 C boiling mixgture of water and juice from drained pineapple
- 2 Tbl plain gelatin
- 4 Tbl cold water for soaking gelatin
- 1 C fresh orange juice
- Juice from 1 lemon
- dash salt
- 1-8.75 ounce can crushed pineapple, drained
- 1-4 ounce bottle maraschino cherries, drained
- 1 pint whipping cream
- 2-1 pound angel food cakes
Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce
By KDHarmon
Position a rack in the center of the oven and preheat to 400 degrees F
- Sauce:
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup low-sodium chicken broth
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1 teaspoon balsamic vinegar
- 1 14.75-ounce can crushed tomatoes
- Pork:
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons ground allspice
- 2 teaspoons dark brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1- to 1 1/4-pound pork tenderloins, trimmed
- 3 tablespoons extra-virgin olive oil
Blueberry-Ginger Double Crust Pie
By KDHarmon
Crust: Mix flour, sugar, and salt in a large bowl
- Crust:
- (Makes two 9" pie crusts)
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) plus 2 tablespoons chilled unsalted butter, cut into pieces
- 1 tablespoon apple cider vinegar
- Filling:
- All-purpose flour (for surface)
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon finely grated lime zest
- 1 tablespoon finely grated peeled ginger
- Pinch of kosher salt
- 2 pounds fresh blueberries (about 6 cups)
- 1/4 cup fresh lime juice
- 1 large egg
- 2 tablespoons demerara sugar
Baked Honeycrisp Apples
By KDHarmon
A relatively new variety, Honeycrisps have a sweet, mellow flavor
- Apples:
- 1/3 cup sugar
- 1/8 teaspoon ground ginger
- Pinch of ground coriander
- 4 medium Honeycrisp or Fuji apples (about 1 1/4 pounds total)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 tablespoon finely grated orange peel
- Topping:
- 1/3 cup chilled heavy whipping cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
- Pinch of ground ginger
- Special equipment
- 8 3/4-cup custard cups or ramekins
Citrus Glazed Carrots
By KDHarmon
•Combine carrots and 2 cups water in heavy large skillet
- •2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
- •2 cups (or more) water
- •1 cup fresh orange juice
- •1/2 cup sugar
- •1/4 cup fresh lime juice
- •2 tablespoons (1/4 stick) butter
- •2 1/2 teaspoons finely grated orange peel
- •2 teaspoons finely grated lime peel
- •1 teaspoon salt
- •1 tablespoon chopped fresh parsley
Master Sweet Dough
By KDHarmon
Stand Mixer Method Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermo...
- 2/3 cups whole milk
- 5 tablespoonssugar, divided
- 1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 2 large eggs, room temperature
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup(1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
Spiced Pumpkin Layer Cake
By KDHarmon
For cake: Position rack in center of oven and preheat to 350°F
- Cake:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 3/4 teaspoons ground allspice
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 1 cup (packed) golden brown sugar
- 1 cup canola oil
- 4 large eggs
- 1 15-ounce can pure pumpkin
- 1 tablespoon vanilla extract
- 1 tablespoon grated orange peel
- 3/4 cup raisins
- 3/4 cup sweetened flaked coconut plus additional for garnish
- Frosting:
- 1 8-ounce package cream cheese, room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract or vanilla paste
- 4 1/2 cups powdered sugar (measured, then sifted)
Granola Bars
By KDHarmon
Put an oven rack in the center of the oven
- Vegetable oil cooking spray
- Filling
- 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
- 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
- Crust
- 1 3/4 cups all-purpose flour
- 1 packed cup light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 1 3/4 cups old-fashioned oats
- 1 cup (4 ounces) coarsely chopped walnuts
- 1 cup (2 sticks) unsalted butter, melted
- 1 egg, at room temperature, beaten
- 1 teaspoon pure vanilla extract