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Recipes
Cuban Sliders
By MooK
To make the pork, add the orange juice to a 6 quart slow cooker
- For the pork:
- 4 pound Smithfield Boneless Netted Fresh Pork Shoulder Roast
- 1 cup pulp-free orange juice
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- For the sandwiches:
- 12 Hawaiian rolls, split
- 12 thin slices deli ham
- 12 thin slices Swiss cheese
- 12 pickle slices
- 1/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1/4 cup butter, melted
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
Apple Fritters
By MooK
1. Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper tow...
- FRITTERS
- 2 Granny Smith apples , peeled, cored, and cut into 1/4-inch pieces
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon Salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup apple cider
- 2 large eggs , lightly beaten
- 2 tablespoons unsalted butter , melted
- 3 cups peanut or vegetable oil
- .
- GLAZE
- 2 cups confectioners’ sugar
- 1/4 cup apple cider
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Fried Milk
By MooK
Lightly oil an 8-by-11-inch glass baking dish
- 3/4 cup cornstarch
- 1 cup sugar
- 4 cups plus 2 tablespoons whole milk
- 3 large egg yolks
- 3 large whole eggs, at room temperature
- 2 tablespoons plus 1/4 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- Vegetable oil, for frying
Bananas Foster Oatmeal With Walnuts and Peanut Butter
By MooK
In a medium saucepan, combine water and oats and bring to a simmer over medium-high heat
- 6 cups (1.5L) water
- 1 1/2 cups steel-cut oats (9 ounces; 270g)
- Kosher salt
- 4 tablespoons unsalted butter (2 ounces; 55g)
- 1/4 cup dark brown sugar (1 1/2 ounces; 40g)
- 4 medium ripe bananas (15 ounces; 450g), peeled and sliced
- 3/4 cup chopped walnuts (3 ounces; 75g)
- 2 tablespoons (30ml) peanut butter
- Orange zest, for garnish
- Ground cinnamon and nutmeg, for garnish
Cookies & Cream Oreo Fudge Brownies
By MooK
-Preheat oven according to the directions on the box-usually 350 degrees
- 1 box Brownie Mix, 13×9 family size
- 1 heaping 1/2 cup of Cookies & Cream ice cream, let melt at room temperature
- 1/4 cup hot fudge topping (room temperature)
- 10-12 Oreos
Chocolate Tart/Tarte au Chocolat
By MooK
Dorie Greenspan calls this the classic sweet tart dough, which pastry chefs learn as apprentices
- Makes enough for three 9-inch tart crusts.
- 2 1/2 sticks (10 ounces; 290 grams) unsalted butter, at room temperature
- 1 1/2 cups (150 grams) confectioners’ sugar, sifted
- Lightly packed 1/2 cup (2 1/4ounces; 70 grams) ground blanched almonds
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 3 1/2 cups (490 grams) all-purpose flour
- For filling
- 8 ounces (224 grams) bittersweet chocolate, finely chopped
- 2/3 cup (160 grams) heavy cream
- 2 large egg yolks, at room temperature
- 2 tablespoons (1 ounce; 30 grams) unsalted butter, at room temperature
- 1/2 moist, plump vanilla bean, split lengthwise
- 1 fully baked 6 1/2-inch (16-cm) tart shell made from Sweet Tart Dough
Fig, Mascarpone, And Pesto Torte
By MooK
Make crust Preheat oven to 325° F
- For crust
- 1 cup finely ground wheat crackers such as Wheat Thins
- 1/2 cup pine nuts, toasted until golden, cooled, and ground fine
- 1 tablespoon unsalted butter, melted and cooled
- .
- For filling
- 1 1/4 pounds cream cheese, softened
- 1/2 cup mascarpone or sour cream
- 3 large eggs
- 1 1/4 cups basil pesto
- 2 pounds firm-ripe fresh figs (about 16 large), 1 pound cut into 1/4-inch-thick slices
- 1/2 cup fig preserves*
- 1 1/2 tablespoons white-wine vinegar
- Accompaniment: baguettes cut diagonally into thin slices and toasted lightly
Lemon Bars
By MooK
For the Crust: Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized...
- For the Crust:
- 4 1/2 ounces (1 cup; 130g) all-purpose flour
- 2 ounces (1/2 cup; 60g) powdered sugar, preferably organic
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
- 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest
- 4 ounces (1 stick; 115g) cold unsalted butter, cut into 1/4-inch dice
- .
- For the Custard:
- 3 large eggs, cold
- 4 3/4 ounces (1/2 cup; 135g) egg yolks, from about 8 large eggs
- 9 1/2 ounces (1 1/3 cups; 270g) granulated sugar
- Pinch of kosher salt
- 1/4 ounce (1 packed tablespoon; 8g) freshly grated lemon zest
- 11 ounces (1 1/3 cups; 310g) lemon juice, from about 8 large lemons
- .
- For Garnishing:
- 2 ounces (1/2 cup; 55g) powdered sugar
Whiskey Punch
By MooK
Bring honey and water to boil over medium heat
- For the honey simple syrup:
- 1 1/2 cups honey (an entire 12-ounce plastic bear)
- 1 1/2 cups water
- .
- For the punch:
- 1/4 cup honey simple syrup
- 4 cups lemonade
- 3 cups whiskey
- 4 cups club soda
- Lemon slices and ice, for serving
Peanut Butter No Bake Icebox Cake
By MooK
In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cre...
- 2 cups heavy whipping cream
- 1 3/4 cups powdered sugar, divided
- 1 teaspoon pure vanilla extract 8 ounces cream cheese, softened
- 1 (15 ounce) jar Skippy Peanut Butter Spread with Salted Caramel Creamy
- 10-15 chocolate graham crackers
- 4 ounces chocolate shell ice cream topping
- 2 tablespoons caramel topping
- 1/4 cup honey roasted peanuts, chopped