MarielC's profile page
Recipes
Caramelized Corn With Fresh Mint
By MarielC
If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes
- 4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
- 1 stick (4 ounces) unsalted butter
- 1/2 cup chopped fresh mint
- Salt
Jean-Georges Vongerichten’s Squash on Toast
By MarielC
Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and tos...
- one 2 1/2- to 3-pound kabocha or other yellow-fleshed squash, peeled, seeded and cut into pieces 1/8- to 1/4-inch thick
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon dried chile flakes, more to taste
- 3 teaspoons kosher salt
- 1 yellow onion, peeled and thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 slices country bread, 1-inch thick
- 1/2 cup ricotta, goat cheese, feta or mascarpone
- Coarse salt
- 4 tablespoons chopped mint
Coconut Lime Popsicles
By MarielC
Coconut lime popsicles. My recipe
- 1 can cream of coconut (Goya)
- 1 cup coconut water
- 1/4 cup condensed milk
- 3/4 cup milk
- 1/4 cup fresh squeezed lime juice
- 1 teaspoon grated lime zest
Cauliflower, Chèvre and Onion Quiche
By MarielC
To make the pastry: Slice 6 tbsp/85 g butter into small pieces, place them in a bowl, and put in the freezer to chi...
- FOR THE PASTRY:
- 6 tablespoons/85g unsalted butter, plus 1 tbsp at room temperature
- 1 2/3 cup/200g all-purpose flour, plus extra for rolling
- 2 teaspoons finely chopped rosemary
- 3/4 teaspoon kosher salt or fleur de sel
- 1 large egg yolk
- FOR THE FILLING:
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh herbs (any combination of chives, rosemary, tarragon, thyme, or winter savory)
- 1/2 large red onion, halved and thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 small or 1/2 large head cauliflower divided into small florets
- 5 large eggs
- 8 oz/225g Gruyère, grated (about 2 cups)
- 3 oz/85 g fresh chèvre
- 2 tablespoons finely chopped flat-leaf parsley
Pineapple-Coconut Layer Cake
By MarielC
Directions 1. To prepare cake: Preheat oven to 350°F
- Cake
- 1 1/2 cups cake flour
- 1 cup whole-wheat flour, preferably white whole-wheat (see Note)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup honey
- 1/3 cup canola oil
- 3 tablespoons butter, melted
- 3/4 cup nonfat buttermilk or milk
- 2 tablespoons coconut rum or dark rum
- 2 teaspoons coconut extract
- 3 large eggs, separated (reserve 2 yolks for pineapple curd)
- Pineapple Curd
- 2 large egg yolks
- 1 6-ounce can pineapple juice (3/4 cup)
- 1/4 cup granulated sugar
- 5 teaspoons cornstarch
- Frosting & Garnish
- 12 ounces reduced-fat cream cheese (Neufchatel), at room temperature
- 1/3 cup confectioners’ sugar, sifted
- 1 teaspoon coconut extract or rum
- Pinch of salt
- 1 1/2 cups finely diced fresh pineapple, divided
- 2 tablespoons toasted coconut (see Tip)
Shaker Lemon Pie
By MarielC
Pie shell: In a small bowl, add the salt to the water and stir to dissolve
- Pie Shell
- 1 teaspoon salt
- 2/3 cup very cold water
- 3 cups plus 2 tablespoons flour
- 1 cup plus 5 tablespoons very cold butter
- Filling and Assembly
- 2 medium lemons (about 1/2 pound)
- 1 1/2 cups sugar
- 4 eggs
- 1/4 teaspoon salt
- 1 egg yolk
- 1 tablespoon heavy cream
- Sanding sugar
Butternut Squash Macaroni and Cheese
By MarielC
Roast the butternut squash
- 1 pound elbow macaroni, cooked according to package directions
- 1 large butternut squash
- 2 tablespoons olive oil
- 6 tablespoons butter
- 3/4 cup all-purpose flour
- 7 cups milk
- 2 cups sharp cheddar cheese, shredded
- Salt
- Pepper
Lemon-Filled Coconut Cake
By MarielC
Directions In a large bowl, cream butter and sugar until light and fluffy
- CAKE:
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 3 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups 2% milk
- FILLING:
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 4 egg yolks, beaten
- 1/3 lemon juice
- 2 tablespoons butter
- FROSTING:
- 1 1/2 cups sugar
- 2 egg whites
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 3 cups flaked coconut
Beet Red Velvet Cake
By MarielC
Heat oven to 350 degrees. Wash beets and wrap in aluminum foil
- 3 medium beets
- 3/4 cup/ 170 grams butter, plus more for greasing pan
- 3/4 cup/180 milliliters buttermilk
- Juice of 1 large lemon
- 2 teaspoons/10 milliliters white vinegar
- 1 1/2 teaspoons/7 milliliters vanilla extract
- 2 cups/200 grams cake flour (sift before measuring)
- 3 tablespoons/24 grams Dutch process cocoa powder
- 1 1/8 teaspoon/6 grams baking powder
- 1 teaspoon/6 grams salt
- 1/2 teaspoon/3 grams baking soda
- 1 3/4 cup/350 grams granulated sugar
- 3 eggs
- Cream cheese frosting, Ermine frosting or other fluffy white icing
Hot Chocolate 3 Musketeer Rice Krispie Treats
By MarielC
1. Unwrap the candy bars and place in a large, microwave safe bowl
- 1 bag Mini Hot chocolate 3 Musketeer Candy Bars
- 1/2 c. miniature marshmallows
- 3 Tbsp. butter
- 5 c. chocolate Krispies cereal