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Recipes
Beer Battered Halibut with Creamy Dill Sauce and Raw Corn and Zucchini Salad
By ctozzi
Whisk together the flour, salt, pepper, garlic and paprika
- Dill Dipping Sauce:
- 1 1/2 lbs halibut, cut into 1" pieces
- 1 1/2 cups flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 bottle of your choice of beer
- light flavored cooking oil, enough to fill a medium saucepan with about 2-3" of oil
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh dill, chopped or 5 teaspoons dried dill
- 1 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon kosher salt
- 1/8 - 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon fresh lime juice or 2 teaspoons fresh lemon juice (both are great in this recipe)
- Raw Corn and Zucchini Salad with Lime Vinaigrette:
- 3 ears of corns, kernels removed from the cob
- 1 medium Italian zucchini, thinly sliced and cut bite size
- 1 small Mexican Grey zucchini (substitute Italian if unavailable), thinly sliced and cut bite size
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon chopped cilantro, adjust more or less to taste (use Italian parsley as a substitution)
- 1/2 teaspoon kosher salt, adjust to taste
- 1/8 - 1/4 teaspoon black pepper, adjust to taste
Brunch Beignets
By ctozzi
Place egg whites in a small bowl; let stand at room temperature for 30 minutes
- 2 eggs, separated
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon butter, melted
- 2 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- 1 teaspoon brandy, optional
- Oil for deep-fat frying
- Confectioners' sugar
Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
By ctozzi
Preheat oven to 325 degrees F
- Toasted Coconut:
- 2 cups sweetened flaked coconut
- Coconut Simple Syrup:
- 1 1/2 cups water
- 1 tablespoon granulated sugar
- 3/4 cup sweetened flaked coconut
- Coconut Custard:
- 3/4 cup whole milk
- 3/4 cup unsweetened coconut milk
- 1/2 vanilla bean, seeds scraped
- 4 large egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons coconut rum (recommended: Malibu)
- 1/2 teaspoon pure vanilla extract
- Coconut Filling:
- 3/4 cup coconut custard (recipe above), cold
- 3/4 cup very cold heavy cream
- Coconut Buttercream:
- 3 stick unsalted butter, softened
- 1/3 cup confectioners' sugar
- 3/4 cup coconut custard (recipe above) (cold)
- Pinch fine sea salt
- Cake:
- 2 tablespoons softened butter, for pans
- 2 1/4 cups cake flour, plus more for pans
- 1 cup whole milk, at room temperature
- 6 large egg whites, at room temperature
- 1 vanilla bean, split and seeds scraped
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
Marshmallow Frosting
By ctozzi
Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water
- 4 large egg whites
- 1 Cup ordinary sugar (white or brown)
- 1 pinch of salt
- 1 tsp vanilla essence
Hazelnut Rugelach
By ctozzi
Cream the warm butter and cream cheese until well blender
- For the pastry:
- 200 g butter, softened
- 200 g full-fat Philadelphia cream cheese, softened
- 2 tsp caster sugar
- 150 g all-purpose/plain flour, sifted
- a pinch of salt
- For the filling:
- 100 g finely ground hazelnuts or walnuts
- 50 g soft brown sugar
- 5 Tbsp unsweetened cocoa powder
- 2 tsp cinnamon
- For brushing:
- 25 g butter, melted
- For glazing:
- 1 egg white, beaten with a little water
Charlotte Royale - altered
By ctozzi
foodnetwork.ca July 08, 2013
- Bavarian Cream:
- 1 cup 2% milk
- 1/2 vanilla bean OR 1 1/2 tsp vanilla bean paste
- 4 large egg yolks
- 2/3 cup sugar
- 2 tablespoons gelatin powder
- 1 1/2 cups whipping cream
- Raspberry Jelly Roll Cake:
- 4 large eggs, separated and at room temperature
- 1/4 cup icing sugar, sifted, plus extra for dusting
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup cake and pastry flour
- 1/4 cup melted butter/margarine, cooled *added this
- 2/3 cup raspberry jam
Onion Rings - The Crispiest
By ctozzi
Mix flour, cornstarch, instant potatoes and cayenne in bowl
- Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons instant mashed potatoes
- big pinch of cayenne
- 1 cup cold club soda
- 2-3 cups Panko , or as needed
- fine salt to taste
- vegetable oil for frying
- 2-3 yellow onions, cut into 1/4-inch rings
Buttermilk Cake with Blackberries
By ctozzi
1. Preheat the oven to 400°
- 4 tablespoons unsalted butter, softened, plus more for greasing
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup plus 1 1/2 tablespoons sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1 1/4 cups blackberries, plus more for serving
- Sweetened whipped cream, for serving
Lemon Pull-Aparts
By ctozzi
Mix lemon zest with sugar
- Citrus Glaze:
- 12 Rhodes™ Dinner Rolls, thawed but still cold
- zest from 2 whole lemons
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 cup powdered sugar
- 1 tablespoon butter, melted
- 2 tablespoons fresh lemon juice
Cannoli Filling Recipes
By ctozzi
Cannoli Filling Recipe with Ricotta * In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becom...
- FILLING:
- Cannoli Filling Recipe with Ricotta
- YIELD: Approx 16 mini shells
- 1 pound ricotta cheese
- 1/4 cup cornstarch
- NOTE: I need a bit more cornstarch. We use 2% or non-fat milk due to my borderline high cholesterol. I'd advise whole milk if you aren't on any health restrictions.
- 1 1/3 cups milk (WHOLE milk if you can - otherwise improvise and use more cornstarch)
- 1/2 cups sugar (I use powdered)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon (This is optional - my kids actually hope I DON'T add it!---BUT I usually do! :-) )
- Cannoli Filling Recipe with Mascarpone
- FILLING:
- 3/4 cup whole milk ricotta cheese (drained overnight w/ cheesecloth & squeezed dry)
- 3/4 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 tsp vanilla or Grand Marnier
- 1/2 tsp ground cinnamon
- pinch of salt