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Recipes
Spicy Honey-Glazed Parsnips
By KDHarmon
Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper
- 2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 2 chiles de árbol, crushed, or 3/4 tsp. crushed red pepper flakes
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
Cherry-Almond Quick Bread
By KDHarmon
Preheat an oven to 350°F
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup chopped dried tart cherries
- 3/4 cup milk
- 2 eggs
- 8 Tbs. (1 stick) unsalted butter, melted and cooled
- 1 tsp. almond extract
Darkest Chocolate Cake with Red Wine Glaze
By KDHarmon
Cake: Preheat oven to 325°
- Cake:
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
- 1/3 cup all-purpose flour, plus more for pan
- 8 oz. bittersweet chocolate (at least 70% cacao), chopped
- 1 cup sugar
- 4 large eggs
- 3/4 teaspoon kosher salt
- Glaze and Assembly:
- 8 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 1/2 cup red wine (such as Pinot Noir)
Honeysuckle Bundt Cake
By KDHarmon
Preheat oven to 350°F. Prepare a bundt pan by brushing with butter and dusting with flour
- Cake:
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1/4 cup high quality honey
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- Honeysuckle Glaze:
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1/3 cup high quality honey
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 teaspoons rose water
Chocolate Chocolate Chip Cookies (World Peace Cookies)
By KDHarmon
•Sift flour, cocoa, and baking soda into medium bowl
- •1 1/4 cups all purpose flour
- •1/3 cup natural unsweetened cocoa powder
- •1/2 teaspoon baking soda
- •11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
- •2/3 cup (packed) golden brown sugar
- •1/4 cup sugar
- •1 teaspoon vanilla extract
- •1/4 teaspoon fine sea salt
- •5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)
Tangy Blue Cheese Whip
By KDHarmon
In small bowl, combine cream, cheese, basil and salt
- 1 C cream
- 1/2 C finely crumbled blue cheese
- 1 tsp basil
- 1 tsp garlic salt
- 1/2 C chopped toasted almonds
- Fresh vegetables or fruits for dipping
Corn Pudding with Mushrooms and Ham
By KDHarmon
Arrange a rack in lower third of oven and preheat to 350°
- 3 tablespoons unsalted butter, divided, plus more for pan
- 1 cup finely grated Parmesan or Dry Monterey Jack, divided
- 2 cups mushrooms, such as chanterelles, torn or cut into small pieces
- Kosher salt, freshly ground pepper
- 4 –5ears of corn, husked
- 1 tablespoon vegetable oil
- 1 1/2 cups finely chopped onion
- 2 tablespoon sall-purpose flour
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 3 ounces very thinly sliced country ham or prosciutto, chopped
- 3 large eggs, beaten to blend
Mushroom Pizza
By KDHarmon
Saute mushrooms with garlic and rosemary, cool
- Portobello, button, cremini, oyster mushrooms
- Garlic
- Rosemary
- Italian herbs
- Mozzarella
- Provolone
Double Garlic Soup
By KDHarmon
1. Chop green garlic. In a soup pot, melt butter over medium-high heat
- 3 fat bulbs green garlic, root and green parts trimmed, outer layer removed
- 3 tablespoons unsalted butter
- 3 cups sliced garlic scapes (about 3/4 pound)
- 1 1/2 teaspoons fresh thyme leaves, more for garnish
- 3/4 teaspoon kosher salt, more to taste
- Ground black pepper to taste
- 1 large Yukon Gold potato, peeled and diced
- 1 quart chicken or vegetable broth
- 1 cup half-and-half or whole milk
- 2 teaspoons freshly squeezed lemon juice, or to taste
- Freshly grated nutmeg
Tozzetti
By KDHarmon
Preheat oven to 325°. Whisk baking powder, salt, and 1 3/4 cups flour in a medium bowl; set aside
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 3/4 cups all-purpose flour plus more for work surface
- 3/4 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 large eggs
- 1 1/4 cups blanched almonds