KDHarmon's profile page
Recipes
Horseradish Vinaigrette
By KDHarmon
Purée 1/4 cup vinegar, 2 Tbsp
- 1/4 cup(or more) unseasoned rice vinegar
- 2 tablespoons(or more) grated fresh or prepared horseradish
- 1 small garlic clove
- 1/2 cupextra-virgin olive oil
- 1/4 cupheavy cream
- Kosher salt and freshly ground black pepper
Snipperdoodle Cake
By KDHarmon
Preheat oven to 350 degrees
- Cake:
- 1 C sugar
- 1 C flour
- 1 Tbl butter
- 1 tsp baking powder
- 1/2 C milk
- 1 tsp cinnamon
- 1 egg
- 1/2 tsp salt
- Topping:
- 1/3 C brown sugar
- 1/2 tsp cinnamon
- 2 Tbl chopped nuts
Biscotti
By KDHarmon
Adjust oven rack to lower-middle and upper positions and heat oven to 325 degrees
- 3 1/2 Cups unbleached all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 4 large eggs
- 2 egg yolks
- 1 egg white for brushing
- 2 C granulated sugar, plus extra for sprinkling
- 2 tsp vanilla
- 2 Tbl almond liqueur
- 1 Tbl anise seed
- 4 C coarsely chopped whole almonds
Chicken Mulligatawny Soup with Apples
By KDHarmon
1. In a large saucepan or Dutch oven, heat the peanut oil
- 1 tablespoon peanut oil
- 1 medium yellow onion, peeled and thinly sliced
- 3 garlic cloves, peeled and thinly sliced
- 1 tablespoon Madras curry powder
- 4 cups chicken stock, preferably homemade
- 3 cups precooked roast chicken, shredded
- 1 tart apple such as Granny Smith, peeled and diced (about 1 cup)
- Juice of half a lemon (about 2 tablespoons)
- 1 cup unsweetened coconut milk
- Juice of 1 lime (about 2 tablespoons)
- Salt and freshly ground pepper
- 1/2 cup fresh cilantro leaves, finely chopped
Cider Margarita
By KDHarmon
Rim glass with mixture of cinnamon and sugar
- 1 oz triple sec
- 1 oz tequila
- 6 oz apple cider
- ground cinnamon
- sugar
Pumpkin Mac and Cheese with Sage Breadcrumbs
By KDHarmon
Preheat oven to 400º F. Grease a casserole dish with butter, set aside
- Sage Breadcrumbs:
- unsalted butter (for greasing)
- 1 pound Cavatappi pasta
- 2 1/2 cups pumpkin puree (TK-Libby's)
- 1 cup full-fat greel yogurt
- 1 cup vegetable stock or chicken stock
- 1 1/4 cup Pecorino romano (finely grated, divided)
- 1/2 lemon (juiced)
- 1 cup low-moisture mozzarella (freshly grated, divided)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter
- 10 whole sage leaves (roughly chopped)
- 1/2 cup panko breadcrumbs
Slow Cooker Sweet Potatoes
By KDHarmon
Prick potatoes all over with a fork and place in a slow cooker
- 4 medium sweet potatoes (about 12 oz. each)
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups shredded rotisserie chicken
- ½ cup shredded Cheddar cheese (about 2 oz.)
- ½ cup barbecue sauce
- ¼ cup sour cream
- 2 tablespoons chopped fresh chives
Gingered Pumpkin and Rum Cocktail
By KDHarmon
In a cocktail shaker, muddle the ginger
- 1/4-inch piece ginger, peeled
- 2 ounces aged rum
- 3/4 ounce cinnamon syrup
- 1/2 ounce orange juice
- 1/2 ounce lime juice
- 2 teaspoons pumpkin butter
- 3 dashes Angostura bitters
- Ice
- Freshly grated nutmeg, for garnish
- Orange twist, for garnish
Garlic Cilantro Lime Rice
By KDHarmon
Heat the oil in a large skillet over medium heat
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 3 to 4 cups low-sodium chicken broth
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- Chopped fresh cilantro, for garnish
Paella Italiana
By KDHarmon
Remove the tenderloins (small muscle on the underside) from the chicken breasts
- 4 boneless skinless chicken breasts, about 2 pounds total
- Finely ground sea salt, preferably gray salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 6 ounces spicy dried Italian sausage, cut crosswise into 1/8-inch slices (quartered if large)
- 1 pound large shrimp, peeled and de-veined
- 3 1/2 teaspoons Spanish paprika, divided
- 2 tablespoons whole fresh oregano leaves
- 1 cup finely chopped yellow onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 3 cups arborio rice
- 6 cups chicken stock
- 1 small can (12 ounces) peeled crushed tomatoes (or 1 pound fresh tomatoes, peeled, seeded or quartered)
- 1 teaspoon saffron
- Pepperoncini, for serving