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Recipes
Pumpkin Hummus
By lorik
In a food processor, combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and ...
- Two 15-ounce cans of chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 1/4 cup fresh lemon juice
- 2 small garlic cloves
- 1/4 teaspoon cayenne
- Kosher salt
- Pepper
- Pita chips or crudités, for serving
Quick Puff Pastry
By lorik
In a large mixing bowl stir together flour and salt
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 cups cold butter (1 pound)
- 1 1/4 cups ice water
Peppermint Cookie Crunch Fudge Cups
By lorik
Line a mini muffin tin with festive paper liners
- 1 package (8 oz) cream cheese, room temperature
- 4 cups Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
- 16 ounces white chocolate, chopped
- 1/4 cup peppermint sticks, broken
- 1/2 cup crushed chocolate sandwich cookies
Creme Fraiche and Honey Ice Cream with Variations
By lorik
In a large bowl, whisk together the egg, yolk, sugar and salt until pale and thick, about 2 minutes
- Orange-Clove:
- 1 large egg plus 1 large egg yolk
- 1/3 cup white sugar
- 1/8 teaspoon kosher salt
- 1 cup half-and-half
- 1/4 cup honey
- 1 cup crème fraîche
- 1 teaspoon vanilla extract
- 1 tablespoon vodka
- 1 large egg plus 1 large egg yolk
- 1/3 cup white sugar
- 1/8 teaspoon kosher salt
- 1 cup half-and-half
- 1/4 cup honey
- 6 strips orange zest (about 1 orange)
- 1 teaspoon whole cloves
- 1 cup crème fraîche
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon
- Chocolate-Ginger:
- 1 large egg plus 1 large egg yolk
- 1/3 cup white sugar
- 1/8 teaspoon kosher salt
- 1 cup half-and-half
- 1/4 cup honey
- 1 cup crème fraîche
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum
- 1/2 cup finely chopped bittersweet chocolate
- 1/4 cup chopped crystalized ginger
Roasted Garlic Potatoes
By lorik
1. Adjust oven rack to upper-middle position, placed rimmed baking sheet on rack, and heat oven to 450 degrees
- 2 pounds large red potatoes, scrubbed, dried, and each cut into 8 wedges
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- Salt and pepper
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter, softened
- 1 large clove garlic, minced
- 1 teaspoon minced fresh parsley leaves
- 1/8 teaspoon grated lemon zest
Vanilla Zabaglione with Raspberries
By lorik
In a small saucepan, whisk the Marsala with the sugar and vanilla bean seeds and bring to a boil
- 1 cup Marsala
- 1 cup sugar
- 1 vanilla bean, split and seeds scraped
- 1 dozen large egg yolks
- 1 cup heavy cream
- 2 1/2 cups brandied cherries or Amaretto cherries
- 5 cups raspberries
Potato and Leek Galette with Rosemary and Sea-Salt Crust
By lorik
Make the dough: Pulse the flour, sugar, rosemary, and salt in a food processor fitted with a metal blade
- For the dough
- 9 oz. (2 cups) all-purpose flour
- 1 Tbs. granulated sugar
- 1 tsp. minced fresh rosemary
- 1 tsp. fine sea salt
- 5 oz. (10 Tbs.) cold unsalted butter, cut into small pieces
- 1/4 cup ice water, plus up to another 1/4 cup as needed
- For the filling
- 2 Tbs. unsalted butter; more as needed
- 3 large leeks, white and light-green parts only, halved lengthwise and thinly sliced (about 6 cups)
- Fine sea salt and coarsely ground black pepper
- 1/2 cup heavy cream
- 1 lb. Yukon gold potatoes (about four medium), peeled and sliced 1/8 inch thick
- 2 Tbs. extra-virgin olive oil
- 1-1/2 tsp. finely chopped fresh rosemary
- 1 tsp. finely grated lemon zest
- 1 large egg
- 1/2 cup whole-milk ricotta
- 3 oz. aged provolone, coarsely grated
- Flaky sea salt
Sweet Potato and Black Bean Tamales
By lorik
Makes 10-12 tamales
- 2 pounds sweet potatoes
- 1 cup lard or vegetable shortening
- 1/2 teaspoon kosher or coarse sea salt
- 1 teaspoon baking powder
- 1 tablespoon brown sugar
- 1 2/3 cups corn masa flour or masa harina (such as Maseca)
- 1/2 cup chicken or vegetable broth
- 24 dried corn husks
- 2 cups refried beans
- 1 cup Mexican crema
- 1 cup queso fresco crumbled
Creamy Cheese Grits
By lorik
The grits are ready when they are mostly creamy but still retain a little bite
- 1/2 cup fresh or frozen corn kernels
- 3 1/2 cups water
- 4 tablespoons unsalted butter
- 4 scallions, white parts minced, green parts sliced thin
- 1 cup milk
- 1/2 teaspoon hot sauce
- Salt and pepper
- 1 cup old-fashioned grits
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 4 ounces sharp cheddar cheese, shredded (1 cup)
Fennel-Rubbed Chick-etta
By lorik
Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes
- 2 teaspoons fennel seeds
- 1 3 1/2–4-pound chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
- Kosher salt, freshly ground pepper
- 8 ounces bacon, finely chopped
- 2 garlic cloves, finely grated
- 1 cup coarsely chopped parsley
- 1/4 cup olive oil
- 2 teaspoons finely grated lemon zest
- 1 teaspoon finely chopped thyme
- 1/2 teaspoon crushed red pepper flakes
- A spice mill or a mortar and pestle