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Recipes
Vanilla Orange Marshmallows
By KDHarmon
1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- 1 orange zested
- 1 oz Grand Marnier
- Nonstick spray
Blue Cheese-Bacon Vinaigrette
By KDHarmon
Heat 1 tablespoon of the olive oil in a saute pan over high heat
- 4 tablespoons extra-virgin olive oil
- 3/4 cup chopped red onion
- 1/2 pound bacon, chopped
- 1/2 cup balsamic vinegar
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Au Poivre Sauce
By KDHarmon
Combine the brandy, peppercorns, shallot, and bay leaf in a medium saucepan and bring to a boil
- 1/2 C brandy
- 15 whole peppercorns
- 1 shallot, minced
- 1 bay leaf
- 2 C Veal Jus
- 3/4 cup heavy cream
- 1 lemon slice, 1/8 inch thick
- 1-1/2 tsp sherry vinegar
Herbed Labneh with Preserved Lemon
By KDHarmon
Season labneh with salt and pepper and add lemon juice to taste
- 1 cup labneh (Lebanese strained yogurt)
- Kosher salt and freshly ground black pepper
- Fresh lemon juice
- 1 head roasted garlic
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 2 tablespoons coarsely chopped preserved lemon, plus more for serving
- 1/2 finely chopped seeded serrano chile, plus sliced chile for serving
- 1/4 teaspoon ground cumin
- 1/3 cup olive oil
Devil's Food Cake with Hazelnut Crunch
By KDHarmon
Cake: Preheat oven to 350°
- Cake:
- Nonstick vegetable oil spray
- 2-1/3 cups cake flour
- 1 cup natural unsweetened cocoa powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 teaspoons instant espresso powder
- 1 cup hot coffee
- 1 cup buttermilk
- 2-1/2 cups sugar
- 1 cup(2 sticks) unsalted butter, room temperature
- 4 large eggs
- 1 large egg yolk
- 1-1/2 teaspoons vanilla extract
- 4 ounces semisweet or bittersweet chocolate (do not exceed 70%), melted, cooled slightly
- Hazelnut Crunch ;
- 1/4 cup hazelnuts
- 2 ounces semisweet or bittersweet chocolate (do not exceed 70%), chopped
- 2 tablespoons(1/4 stick) unsalted butter
- 1/2 cup Nutella
- 3 cups toasted rice cereal
- Frosting and Assembly:
- 8 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
- 8 ounces semisweet or bittersweet chocolate (do not exceed 61%), chopped
- 1-1/2 tablespoons light corn syrup
- 1-1/2 cups heavy cream
- 1 cup(2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- Special equipment:
- Three 8-inch-diameter cake pans, with sides 2 inches high
Portobello Spears
By KDHarmon
Bread mushroom spears and grill
- Portobello Mushrooms, cut into spears
- Italian bread crumbs
- Tzatziki sauce
Limoncello
By KDHarmon
Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind
- 14 lemons
- 1 liter vodka
- 3 cups sugar
Thai Chicken Curry
By KDHarmon
Heat oil in a large heavy pot over medium heat
- 2 teaspoons vegetable oil
- 1 4-oz. can or jar yellow curry paste
- 3/4 pound carrots, peeled, cut into 1/2”-thick rounds
- 1 medium onion, chopped
- 1 red bell pepper, cut into 1” pieces
- 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2” pieces
- 1 pound skinless, boneless chicken thighs, cut into 1” pieces
- 1 13.5-oz. or 15-oz. can unsweetened coconut milk
- Chopped fresh basil and cilantro
Black Rice
By KDHarmon
yupitsvegan
- 1 C black rice
- 1-3/4 C water or stock
- salt to taste
Fresh Herb Dip
By KDHarmon
In small bowl, whisk together all until blended
- 1 C low-fat plain Greek yogurt
- 4 tsp fresh lemon juice
- 1-2 tsp honey
- 2 tsp Dijon mustard
- 2 tsp chopped parsley
- 2 tsp chopped dill
- 2 tsp lemon zest
- Freshly ground black pepper, to taste
- Salt, to taste