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Recipes
Butter Chicken
By MarielC
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl
- 1 1/2 cups full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1 1/2 tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds chicken thighs, on the bone
- 1/4 pound unsalted butter
- 4 teaspoons neutral oil, like vegetable or canola oil
- 2 medium-size yellow onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons fresh ginger, peeled and grated or finely diced
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 2 medium-size tomatoes, diced
- 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
- Kosher salt to taste
- 2/3 cup chicken stock, low-sodium or homemade
- 1 1/2 cups cream
- 1 1/2 teaspoons tomato paste
- 3 tablespoons ground almonds, or finely chopped almonds
- 1/2 bunch cilantro leaves, stems removed.
Red Velvet Cake with Cream Cheese Frosting
By MarielC
1. To prepare cake: Preheat oven to 375 degrees F
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1/4 cup unsweetened cocoa powder, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons sugar
- 6 tablespoons cold unsalted butter, cut into chunks (see Cake-Baking Tips)
- 2 large eggs, at room temperature (see Cake-Baking Tips), separated
- 2 teaspoons vanilla extract
- 1/2 ounce red food coloring (4 teaspoons), optional (see Ingredient note)
- 1 cup nonfat buttermilk
- 12 ounces soft light cream cheese
- 3/4 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 1 ounce chocolate, grated, for garnish (optional)
Easy Breakfast Strata
By MarielC
This type of recipe is know as a Strata, an Egg Puff or a 24 Hour Omelet
- 3 tablespoons unsalted butter , softened, plus extra for the baking dish
- 10 slices high-quality white sandwich bread
- 12 ounces cheddar cheese or other nice melting cheese such as Gruyere, shredded (about 3 cups)
- 8 large eggs
- 3 cups whole milk
- 1 small onion , grated over the large holes of a box grater
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon hot sauce
Pears in Pomegranate Wine with Honey and Lemon Thyme
By MarielC
Up to 3 days before Rosh Hashana, mix together the honey, lemon thyme pieces and lemon juice
- 1/2 cup light-colored honey
- 12 pieces lemon thyme, each 1 to 1 1/2 inches long
- 1 tablespoon freshly squeezed lemon juice
- 6 large pears
- 2 to 2 1/2 cups pomegranate wine
- 6 allspice berries
- 3/4 cup cane or turbinado sugar
Milk Chocolate Frosted Layer Cake
By MarielC
1. Preheat the oven to 325°
- 1 1/4 cup(s) cake flour
- 1/4 cup(s) unsweetened cocoa powder
- 1/2 teaspoon(s) baking powder
- 2 stick(s) unsalted butter
- 1/2 cup(s) whole milk
- 6 large eggs, separated
- 1 cup(s) sugar
- pinch(s) of salt
- 1 1/2 cup(s) heavy cream
- 1 1/2 pound(s) milk chocolate, finely chopped
- Shaved milk chocolate, for garnish optional
Strawberry Shortcake Cake
By MarielC
Directions 1. Preheat the oven to 350°
- Cake
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, softened
- 1 1/2 cups plus 3 tablespoons granulated sugar
- 3 large eggs
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Strawberries
- 1 pound strawberries, hulled and halved
- 3 tablespoons granulated sugar
- Cream Cheese Frosting
- One 8-ounce package cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter
- 1 1/2 pounds powdered sugar, sifted
- 1 teaspoon 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Carrot Vanilla Bean Mascarpone Pie
By MarielC
Makes one 9-inch pie Pulse flour, salt, and baking powder in food processor until combined, about 10 short pulses
- For the Crust:
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1/8 teaspoon baking powder
- 3 ounces cream cheese (chilled, cubed)
- 8 tablespoons unsalted butter (chilled, cubed)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons apple cider vinegar
- For the Filling:
- 1 cup carrot puree
- 1 cup dark brown sugar
- 2 medium eggs
- 1 vanilla bean, split and scraped (seeds reserved)
- 1 teaspoon cinnamon
- 8 ounces mascarpone cheese
Button Mushrooms à la Crème
By MarielC
Preparation 1. Trim mushroom stems
- 1 pound very fresh cultivated white mushrooms, button size (larger is fine)
- 3 tablespoons butter
- Salt and pepper
- 1/2 teaspoon lemon zest
- Squeeze of lemon juice, about 1 tablespoon
- 1 teaspoon chopped tarragon
- 4 ounces crème fraîche
- 2 tablespoons chopped parsley
- 1 tablespoon thinly sliced chives
German Chocolate Cake
By MarielC
Directions Preheat the oven to 350°F
- CHOCOLATE CAKE:
- 1/2 cup water
- 6 ounces German's Sweet Chocolate (or any sweet chocolate), chopped
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs separated
- 1/2 cup milk
- 1/2 cup coconut milk
- PECAN BRITTLE:
- 1 cup pecan halves
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- COCONUT PECAN FILLING:
- 3/4 cup coconut milk
- 3/4 cup evaporated milk
- 4 egg yolks
- 2 ounces German's Sweet Chocolate, chopped
- 1 teaspoon vanilla extract
- 1 teaspoon light rum
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter
- 2 2/3 cups flaked unsweetened coconut
- 1 1/2 cup chopped pecans
- COCONUT CREAM CHEESE FROSTING
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon coconut extract
- 1 1/2 cups confectioners' sugar
- 1/4 cup coconut milk
- OTHER TOPPINGS:
- 2 ounces German's Sweet chocolate, shaved into curls
- 1/2 coconut, shaved into curls
Haroseth Truffles
By MarielC
1. In a small bowl, combine the pomegranate juice and cinnamon
- 1 tablespoon pomegranate juice, more as needed
- 4 grams ground cinnamon (1 teaspoon)
- 186 grams pitted dates (3/4 cup), coarsely chopped
- 180 grams dried apricots (1/2 cup), coarsely chopped
- 38 grams dried cherries (1/4 cup)
- 33 grams raw sliced almonds (1/4 cup)
- 66 grams raw pistachios (1/2 cup)
- 76 grams unsweetened shredded coconut (1 cup)