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Recipes
Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks
By MarielC
Bring a pot of salted water to a boil
- Salt
- 2 pounds fingerling potatoes
- 2 tablespoons butter
- 1 leek, halved, thoroughly washed and then sliced up to pale green part
- Freshly cracked black pepper
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 tablespoon minced fresh Italian parsley
- 1 lemon, zested
Saffron Honey Marshmallows
By MarielC
1. Place parchment or waxed paper on the bottom and sides of a 12 7/8-inch-by-17 3 /4-inch baking sheet
- 6 drops yellow food coloring (optional)
- 2/3 cup superfine sugar
- 2 cups plus 1 teaspoon granulated sugar
- 1/2 teaspoon crumbled saffron threads
- 3 tablespoons unflavored gelatin (about 3 envelopes)
- 1/4 cup honey
- 2 large egg whites
- 1/4 teaspoon kosher salt.6 drops yellow food coloring (optional)
- 2/3 cup superfine sugar
- 2 cups plus 1 teaspoon granulated sugar
- 1/2 teaspoon crumbled saffron threads
- 3 tablespoons unflavored gelatin (about 3 envelopes)
- 1/4 cup honey
- 2 large egg whites
- 1/4 teaspoon kosher salt
Cranberry, Raspberry, Pecan Conserve
By MarielC
1. In a skillet, toast pecans over medium heat, shaking pan to avoid burning
- 8 ounces pecans
- 1 pound (16 ounces) fresh cranberries
- 4 half-pints raspberries
- 3 cups sugar
- Juice of one lemon
- 1 Tablespoon orange zest
Honeycomb Candy
By MarielC
Note: Hot sugar is sticky and can easily burn you
- 2 cups sugar
- 1/3 cup honey
- 1/3 cup corn syrup
- 1/3 cup water
- 1 heaping tablespoon baking soda
- 1 to 1 1/2 pounds semisweet chocolate chips
- 1/2 to 1 cup fine-chopped toasted almonds, optional
Cardamom Cream Cake
By MarielC
Don't let the number of ingredients or length of directions stop you from making this Cardamom Cream Cake -- it com...
- RICOTTA FILLING
- 1 1/2 pounds fresh whole-milk ricotta, 680 grams, about 2 1/2 cups
- 1/2 cup heavy cream, 120 milliliters
- 3/4 cup confectioners’ sugar, 95 grams
- 1 teaspoon rose water, or to taste. May substitute vanilla extract.
- MILK SYRUP
- 2 cups whole milk, 475 milliliters
- 4 cardamom pods
- 6 tablespoons granulated sugar, 75 grams
- 1 1/2 teaspoons rose water, or to taste. May substitute vanilla extract.
- CAKE
- 12 tablespoons unsalted butter, softened, 170 grams, about 1 1/2 sticks, plus more for greasing pan
- 3 cups cake flour, 330 grams, plusmore for flouring pan
- 4 large egg whites
- 1 cup whole milk, 240 milliliters
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rose water
- 1 1/2 cups granulated sugar, 300 grams
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- MASCARPONE FROSTING
- 12 tablespoons unsalted butter, softened, 170 grams, about 1 1/2 sticks
- 1 cup confectioners’ sugar, 125 grams
- 1 teaspoon rose water, or to taste. May use vanilla extract.
- 1/2 teaspoon ground cardamom
- 1 cup cold mascarpone, 240 milliliters
- 1/4 cup cold Greek yogurt, 60 milliliters
- 1/3 cup pistachios, toasted and chopped, 50 grams
- Candied rose petals, for garnish (optional)
The Best Macaroni And Cheese
By MarielC
Preheat oven to 350 degrees
- 1 cup fresh bread crumbs from French or Italian bread
- 2 teaspoons salt, plus a pinch
- 1 1/2 tablespoons melted butter, plus 4 tablespoons butter at room temperature
- 1/2 pound elbow macaroni
- 2 large eggs
- 12 ounces evaporated milk, heated until warm
- 1/4 teaspoon hot red-pepper sauce
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard, dissolved in 1 teaspoon water
- 10 to 12 ounces mild cheddar cheese, grated
Soft Caramels
By MarielC
As you cook the caramel on the stove top, you will notice the sugar, butter, and evaporated milk will slowly deepen...
- 1/2 cup water
- 2 cups sugar
- 1 vanilla bean, split and seeds scraped
- 1 can sweetened condensed milk
- 1 cup light corn syrup
- 12 tablespoons (1 1/2 sticks) butter, unsalted, softened
- 1 teaspoon salt
- Equipment
- Heavy-bottom saucepan
- Candy thermometer
- Heat-resistant rubber spatula
- 9 x 13-inch metal baking pan
Lamingtons
By MarielC
Heat the oven to 350 degrees
- 1 1/2 cups cake flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 egg yolks, room temperature
- 1 cup superfine sugar
- 1/3 cup boiling water
- 3 tablespoons unsalted butter, divided
- 2 teaspoons vanilla extract
- 1 pound powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- Dash kosher or sea salt
- 2 cups unsweetened, unsulphured shredded coconut
Nana's Russian Tea Cookies
By MarielC
In the bowl of a food processor, combine the butter, cream cheese and flour and pulse until it forms a soft ball
- 1/2 cup (1 stick) unsalted butter, softened
- 1 (3-ounce) package cream cheese, softened
- 1 cup flour, plus more for rolling
- Sifted powdered sugar, for coating the finished cookies
- Assorted seedless jams for filling
Persian Jeweled Rice
By MarielC
1. Rinse the rice several times in cold water until the water runs clear
- 2 cups best-quality Basmati rice
- Kosher salt
- Unsalted butter, 6 tablespoons in total
- 1 large onion, diced small
- 1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
- Large pinch ground cinnamon
- Large pinch ground cardamom
- Large pinch ground allspice
- Large pinch ground black pepper
- Large pinch ground cumin
- 1/3 cup chopped dried apricots
- 1/3 cup golden raisins or currants
- 1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
- 1/3 cup blanched slivered almonds
- 1/3 cup roughly chopped pistachios