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Recipes
Strawberry Shortcakes
By beltranm
These classic sweets aren't fancy; they're just plain good and full of memories
- 1 1/2 pounds (about 6 cups) fresh strawberries
- 1/4 cup plus 1/3 cup plus 1 tablespoon sugar
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- Whipped Cream
Banana Sorbet
By beltranm
Cut the bananas into chunks and puree them in a blender or food processor with the sugar, lime juice and water unti...
- 4 medium-sized ripe bananas, peeled
- 1 cup water
- 3/4 cup sugar
- 2 teaspoons freshly squeezed lime juice
Apple-Blackberry Pie with "Fall Leaves"
By beltranm
An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust
- For filling:
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 1/2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into 1/4-inch-thick slices
- 10 ounces (2 1/4 cups) fresh or frozen blackberries, thawed
- "Fall Leaves" Pate Brisee:
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- 1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces
- 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
- Sanding sugar, for sprinkling
Emeril's Delmonico Crab Cakes with Mustard Creme Fraiche
By beltranm
Recipe from Emeril’s Delmonico by Chef Spencer Minch, courtesy Emeril Lagasse
- 1 pound jumbo lump crabmeat, picked over for shells 1/2 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 tablespoons minced fresh chives
- 2 tablespoons chopped parsley
- 3 tablespoons lemon juice
- 1 1/4 teaspoons salt, plus more for seasoning breading
- 1/2 teaspoon cayenne
- 3/4 teaspoon ground white pepper
- 1/2 cup flour
- 1 large egg
- 1 tablespoon milk
- 1 cup fine dry breadcrumbs
- Vegetable oil, for frying
- 1 cup creme fraiche
- 1 tablespoon lemon juice
- 2 teaspoons yellow mustard seeds
- 1/2 cup bread and butter pickles, roughly chopped, for garnish
- 1/2 cup pickled onions, roughly chopped, for garnish
Lemon Curd (for Lemon Meringue Cupcakes)
By beltranm
Makes about 2 cups
- 8 large egg yolks
- Finely grated zest of 2 lemons
- 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
- 1 cup sugar
- 1/8 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
Seven-Minute Frosting
By beltranm
Makes about 8 cups
- 1 1/2 cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
Blueberry Tart
By beltranm
In this fruit tart, fresh blueberries are scattered on top of a cooked berry filling; add thin strips of lemon zest...
- For the Crust
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
- 1/3 cup sugar
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- For the Filling
- 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
- 2 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 3 tablespoon fresh lemon juice
- 2/3 cup sugar
- Pinch of salt
Almost-Famous Honey-Roasted Peanuts
By beltranm
Photograph by Sam Kaplan
- Cooking spray
- 3/4 cup sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- Kosher salt
- 2 cups unsalted raw peanuts
Glazed Lemon Cookies
By beltranm
For the true lemon lover, these crisp cookies are the perfect treat
- Makes 24
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Philadelphia Indulgence Chocolate Mousse Cheesecake
By beltranm
Heat oven to 325ºF. Mix cookie crumbs, 1 Tbsp
- 24 LORNA DOONE Shortbread Cookies, finely crushed (about 1-3/4 cups)
- 3/4 cup plus 1 Tbsp. sugar, divided
- 1/4 cup butter, melted
- 5 oz. BAKER'S White Chocolate, divided
- 3 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 tsp. vanilla
- 3 eggs
- 1 tub (8 oz.) PHILADELPHIA INDULGENCE Milk Chocolate
- 2 cups COOL WHIP Whipped Topping, thawed
- 1 cup fresh raspberries