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Recipes
Apple Butter Pumpkin Pie
By KDHarmon
Preheat oven to 425 degrees
- 1 C apple butter
- 1 C canned pumpkin
- 1/2 C packed brown sugar
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 3 eggs, slightly beaten
- 3/4 C evaporated milk
- 1 unbaked 9-inch pie shell
Cajun Spice Mix
By KDHarmon
Stir all ingredients in a small bowl to blend
- 5 tablespoons kosher salt
- 2 tablespoons cayenne pepper
- 2 tablespoons garlic powder
- 2 tablespoons sweet paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
Roasted Red Pepper Dip
By KDHarmon
Combine peppers and ricotta, salt and pepper in a food processor and process until smooth
- 4 roasted red peppers, patted dry and coarsely chopped
- 1 cup ricotta cheese
- Salt and freshly ground black pepper
- 1 endive, leaves separated
- Pita crisps (recommended: Stacy's brand)
Cornbread Muffins
By KDHarmon
Preheat oven to 375 degrees
- 1 C all purpose flour
- 1/4 C sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 C yellow corn meal
- 1 egg, well beaten
- 1 C milk
- 5 Tbl butter, melted
Apple Salad with Salami and Wine-Marinated Mushrooms
By KDHarmon
To make the Mushrooms: Clean any dirt from the Mushrooms with a brush; do not wash them
- For the Marinated Mushrooms:
- 1/2 pound Cremini Mushrooms
- 1/2 pound Shiitake Mushrooms
- 1 cup Dry Red Wine
- 1/4 cup Red Wine Vinegar
- 6 cups Water
- 2 tablespoons Whole Black Peppercorns
- 2 tablespoons Kosher Salt
- 1 Sprig Fresh Rosemary
- Pinch Red Pepper Flakes
- For the Apple Salad:
- 1 Ginger Gold Apple (or other tart apple, such as Granny Smith, peeled and cored)
- 1 small Head Radicchio
- 1/4 teaspoon Caraway Seeds
- 1/4 cup Red Wine Vinegar
- 1 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 1/4 pound Finocchiona (or any firm Salami, cut into julienne)
- 1/4 cup Extra Virgin Olive Oil
Blueberry Cornmeal Pancakes
By KDHarmon
Whisk first 6 ingredients in large bowl
- 1-1/2 C medium-grind cornmeal
- 3/4 C all purpose flour
- 1/4 C sugar
- 1 Tbl baking powder
- 1 tsp baking soda
- 1 tsp coarse kosher salt
- 2 C buttermilk
- 2 large eggs
- 1/4 C canola oil
- 1 C fresh blueberries
- Melted butter
- Warm pure maple syrup
Beef Bourguignonne Pot Pie
By KDHarmon
Place a rack in lower third of oven; preheat to 400°
- 3 tablespoons olive oil
- 1/2 cup plus 1 Tbsp. all-purpose flour, plus more
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless beef chuck, cut into 2" pieces
- 3 slices bacon cut into 1/4" pieces
- 1 medium onion, finely chopped
- 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
- 1 medium carrot, peeled, finely chopped
- 1 garlic clove, finely chopped
- 1/2 cup finely chopped fresh parsley
- 2 tablespoons brandy or bourbon
- 4 sprigs thyme, leaves stripped
- 1 bay leaf
- 1 star anise pod
- 2 cups low-sodium chicken broth
- 1 cup red wine
- 5 tablespoons unsalted butter, room temperature, divided
- 8 ounces crimini mushrooms, stems removed
- 8 ounces pearl onions, peeled
- 1 tablespoon fresh lemon juice
- 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
- 1 large egg, beaten to blend
- Special Equpiment
- 3/4 ”-diameter cookie cutter or pastry tip
Pink Lemonade Cake
By KDHarmon
Preheat oven to 350 degrees
- 1 package (18.5 oz) white cake mix
- 1 C sour cream
- 1 can (6oz) frozen pink lemonade concentrate, thawed
- 1 package (3 oz) cream cheese, softened
- 3 eggs
- Powdered sugar
Dill Sauce
By KDHarmon
Mis all in small bowl, season with salt and pepper
- 1 small shallot, chopped
- 1/2 cup plain 2% fat Greek yogurt
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh lemon juice
- Freshly ground pepper and kosher salt to taste
Radicchio Pasta Salad
By KDHarmon
Bring water to a boil, salt it and cook pasta to al dente
- Salt
- 1/2 pound orecchiette, cooked to al dente
- 2 tablespoons orange marmalade
- 1 small clove garlic, grated or very finely chopped
- 1 teaspoon finely chopped oregano leaves, from 2 sprigs
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
- 1/2 small red onion, chopped
- 1 head radicchio