KDHarmon's profile page
Recipes
Brown Butter, Salted Caramel Chocolate Chip Cookies
By KDHarmon
Preheat the oven to 350°F
- 1-1/2 cups sugar
- 1-1/2 cups brown sugar
- 1-1/2 cups butter, room temperature
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 cups flour
- 4 cups salted cashews
- 1-1/2 cups chocolate chips or chopped chocolate
Rum Raisin Tiramisu
By KDHarmon
Place the raisins and 2 tablespoons of rum in a bowl, cover with plastic wrap, and place in the microwave on high f...
- 3/4 cup raisins
- 1 cup Mount Gay dark rum, divided, plus 2 tablespoons
- 6 extra-large egg yolks, at room temperature
- 1/2 cup sugar
- 16 to 18 ounces Italian mascarpone cheese
- 3/4 cup freshly squeezed orange juice, divided (2 oranges)
- 1 1/2 teaspoons good vanilla extract
- Seeds scraped from 1 vanilla bean
- 24 to 30 Italian ladyfingers, or savoiardi
- Semisweet chocolate, shaved
Bacon Wrapped Chicken with Blue Cheese and Pecans
By KDHarmon
4 servings
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 cup blue cheese crumbles
- 1/4 cup toasted pecans, chopped
- 2 scallions, sliced on bias
- 4 slices good-quality center cut bacon
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half-and-half or cream
- 2 tablespoons grainy mustard
Smokin' Shrimp Skewers
By KDHarmon
Remove the leaves from half of each rosemary sprig
- Marinade**:
- 15 fresh rosemary sprigs*
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon chipotle chili powder***
- Salt and freshly ground black pepper
- 1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact
- 2 limes, sliced into wedges, for serving
Chicken with Wild Mushrooms, Marjoram and Marsala
By KDHarmon
Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram
- 4 large skinless boneless chicken breast halves
- 6 teaspoons chopped fresh marjoram, divided
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 12 ounces assorted wild mushrooms (such as oyster, stemmed shiitake, and baby bella), thickly sliced
- 1 cup sliced shallots (about 5)
- 3/4 cup low-salt chicken broth
- 1/2 cup whipping cream
- 3 tablespoons dry Marsala
Mustard Seed Crusted Prime Rib with Dijon Creme Fraiche and Roasted Balsamic Onions
By KDHarmon
•Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks
- •1/2 cup crème fraîche
- •1/2 cup heavy whipping cream
- •1/4 cup prepared white horseradish
- •1 cup plus 1 teaspoon Dijon mustard, divided
- •4 medium onions, cut into 3/4-inch wedges with some core attached
- •5 very large shallots (about 1 pound), quartered through root end
- •3 tablespoons balsamic vinegar
- •2 tablespoons olive oil
- •1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
- •4 garlic cloves, minced
- •1 9 1/2-pound bone-in standing prime rib roast, trimmed
- •2 tablespoons yellow mustard seeds
- •1/4 cup brandy
- •2 cups low-salt beef broth
- •Chopped fresh Italian parsley
Potato Gnocchi
By KDHarmon
Preheat oven to 350°. Prick potatoes all over with a fork, then bake directly on oven rack until very tender, abo...
- 3 pounds medium russet potatoes, scrubbed (about 6 or 7)
- 3/4 cup all-purpose flour, plus more for surface
- 1 tablespoon kosher salt, plus more
White Chocolate Cranberry Almond Fudge
By KDHarmon
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan
- 2 1/2 cups sifted powdered sugar
- 2/3 cup milk
- 1/4 cup butter
- 12 ounces white chocolate baking squares with cocoa butter, coarsely chopped
- 1/2 teaspoon almond extract (optional)
- 3/4 cup snipped dried tart red cherries or dried cranberries
- 3/4 cup sliced almonds, toasted
Grilled Pineapple with Rum Sauce
By KDHarmon
Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each
- 1 (3 to 4 pound) pineapple
- Cooking spray
- 2 teaspoons butter
- 1/4 cup brown sugar
- 1/4 cup rum
- 1 pint light vanilla ice cream
Pistachio, Garlic and Mint CousCous
By KDHarmon
Toast the nuts in a saucepot suitable for rice
- 1/3 cup shelled pistachio nuts
- 2 tablespoons EVOO
- 2 cloves garlic, grated or finely chopped
- 1 1/2 cups chicken stock
- 1 1/2 cups couscous
- Salt and pepper
- 1 cup loosely packed fresh mint leaves