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Recipes
Brownie Cream Cheese Bites
By Janet-2
Position a rack in the center of the oven and heat the oven to 350 degrees F
- Cream Cheese topping:
- 1/4 - 1/4 lb. unsweetened chocolate, coarsely chopped
- 1/4 - 1/4 lb. (1/2 cup) unsalted butter, cut into 3 pieces
- 4 - 4 large eggs, at room temperature
- 1/4 - 1/4 tsp. table salt
- 2 - 2 cups granulated sugar
- 1 - 1 tsp. pure vanilla extract
- 5 3/4 - 5 3/4 oz. (1 1/4 cup) unbleached all-purpose flour
- 6 - 6 oz. cream cheese, softened at room temperature
- 3 - 3 tbsp. granulated sugar
- 1 - 1 large egg yolk, at room temperature
- 1/2 - 1/2 cup mini-semisweet chocolate chips
Shrimp & Scallop Ceviche
By Janet-2
Bring salted water to boil
- 1/2 cup lime juice
- Deveined shrimp
- Scallops
- 1 White onion, chopped coarsely
- 2 Tomatoes, red and yellow, chopped
- Cilantro, chopped
- Chile sauce
- 1 Cucumber, cubed
- 1 Avocado, chopped
Ovaltine Cupcakes with Nutella frosting
By Janet-2
Preheat the oven to 350°F with a rack in the center of the oven
- Cupcakes:
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 2 1/4 cups sugar
- 4 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 1/2 cup Ovaltine Chocolate Malt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Buttercream:
- 1/2 recipe Vanilla Buttercream
- 1/2 cup Nutella
Roast Suckling Pig
By Janet-2
This recipe is a two day procedure
- 1 (15 pound) suckling pig
- Kosher salt and cracked black pepper
- 1/2 cup chopped garlic
- 1/2 cup finely chopped parsley
- 1/4 cup chopped fresh thyme
- Salt and fine black pepper
- 3 bay leaves
- 2 tablespoons cumin
- 2 cups julienne onions
- 6 oranges, halved
- 3 limes, halved
- 3 lemons, halved
- 1/2 cup olive oil
- 1 cup white wine
- Rice and Black Bean Dressing
Poinsettia
By Janet-2
Pour cranberry juice into a champagne flute and top up with sparkling wine
- 2 ounces cranberry juice
- 4 ounces (approx. measure: enough to top up glass) champagne, prosecco, cava, or other dry, sparkling white wine
- 1/2 ounce orange liqueur (DeGroff suggests Cointreau, but I tried the less sweet, rum-based liqueur, Clement Creole Shrubb, and found it worked quite nicely.)
Chocolate Hazelnut Cake with Praline Crunch
By Janet-2
For praline chocolate crunch: Line 2 rimmed baking sheets with parchment paper
- Praline chocolate crunch:
- 1 1/2 cups sugar
- 1 1/2 cups blanched hazelnuts, toasted
- 1 teaspoon hazelnut or vegetable oil
- 4 ounces dark chocolate (do not exceed 72% cacao), chopped
- 4 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
- 1/4 teaspoon kosher salt
- 1 3/4 cups puffed rice cereal or crushed cornflakes
- Cocoa sponge cake:
- Unsalted butter (for parchment paper)
- 1 cup all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 8 large eggs
- 1 cup sugar, divided
- 2 tablespoons corn syrup
- 1/2 cup brandy or orange liqueur
- Nut ganache:
- 1/2 cup heavy cream
- 1/2 cup hazelnut butter (or ground roasted hazelnuts)
- Pinch of kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- Praline mousse:
- 3 1/2 ounces dark chocolate (do not exceed 72% cacao), chopped
- 1 cup hazelnut praline paste (reserved from praline chocolate crunch)
- 5 tablespoons unsalted butter, room temperature, cubed
- 1 3/4 cups chilled heavy cream, divided
- Assembly:
- Chocolate Glaze
- 1/4 cup roasted hazelnuts
Pear and Carmelized Pecan Salad
By Janet-2
Caramelized Pecans: Preheat oven to 325 degrees and line a small cookie sheet with aluminum foil
- Pecans:
- • ½ cup pecans
- • 2 tbsp. sugar
- • Pinch of cinnamon
- • Pinch of ground cloves
- • Pinch of cayenne pepper
- • Generous pinch of sea salt
- • Splash water
- Salad:
- • 1 bosc pear
- • 1 small head bibb lettuce
- • 1 small head radicchio
- • Carmelized pecans
- • Extra-virgin olive oil
- • White wine vinegar
English Scone, Version 2
By Janet-2
Rachel Allen's recipe How to make the perfect Scone: http://www
- 500 g (17.6 ounces or 5 cups) light Italian or plain flour, plus extra for dusting
- 1 heaped tsp bicarbonate of soda
- 2 heaped tsp cream of tartar
- 1 tsp sea salt
- 125 g (4.4 ounces) chilled unsalted butter, cubed
- 25 g (0.8 oz or 2 tbsp.) caster sugar
- 1 egg, beaten
- 275 ml (1.16 cups) buttermilk or milk, plus extra for the egg wash
- 50 g (1.7 oz or 4 tbsp.) caster or granulated sugar, (optional)
Better Brownies
By Janet-2
Because the recipe is so simple, the technique will change it enormously
- 2/3 cup (5 ounces) unsalted high-fat butter (like European or European-style butters)
- 5 ounces unsweetened excellent chocolate
- 2 cups sugar
- 2 teaspoons best-quality vanilla extract
- 4 farm fresh organic eggs
- 1/2 teaspoon sea salt
- 1 cup all-purpose white flour, sifted
Satin Sheets
By Janet-2
Mix the liquors, lime juice, agave syrup and ice in a cocktail mixer
- 1 1/2 oz. silver tequila
- 1/2 oz. Velvet Falernum
- 3/4 oz. fresh lime juice
- 1/2 oz. agave syrup
- Ice
- Fresh lime wheel