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Recipes
Lemon Glazed Ginger Cake
By MarielC
Preheat the oven to 350° F and grease a 12-cup bundt pan with a little oil, or use nonstick cooking spray
- For the cake:
- 3/4 cup vegetable oil, plus extra for greasing
- 3/4 cup crystallized ginger (or use glacé ginger packed in syrup, drained)
- 1 1/2 packed cups dark brown sugar
- 1/2 cup dark molasses or black treacle
- 1 cup milk
- 3 eggs
- 1 lemon
- 2 1/3 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1 Tbsp. ground ginger
- 1 tsp ground allspice (or use cinnamon)
- 1/4 tsp. salt
- For the glaze:
- 1 cup confectioners' sugar
- 2 About 2 Tbsp lemon juice
Mini German Pancakes
By MarielC
Preheat oven to 400 degrees F
- 1 cup milk
- 6 eggs
- 1 cup flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 tsp. orange zest (optional)
- 1/4 cup butter, melted
Craig Claiborne’s Smothered Chicken
By MarielC
Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish
- 1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth, ideally homemade
Lavender Honey Cardamom Lemon Dark Chocolate Tart
By MarielC
PASTRY 1. Using a food processor or pastry cutter, mix the flour, cardamom, lemon zest, and sugar until combined
- for pastry:
- 260 gr AP flour
- 1 (heaping) tspn ground cardamom
- 1 Tbspn freshly ground meyer lemon zest
- 1/4 cup sugar
- 7 Tbspn butter, cold and cut into pieces
- 1 egg yolk
- 1 Tbspn freshly squeezed lemon juice
- 2 Tbspn water, cold
- for chocolate ganache filling:
- 10 oz. heavy cream
- 1/4 cup dried lavender buds
- 12 oz. dark chocolate, chopped
- 3 Tbspn honey
- 2 Tbspn butter
- coarse salt
- dried lavender buds
Finska Pinnar
By MarielC
In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1 egg, divided
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1 1/2 cups (5.25 ounces) sifted cake flour
- 1 cup ground almonds, divided
- 1/2 cup coarse decorating sugar
Layered Eggplant And Mushroom Bake
By MarielC
Recipe creator recommends “sweating” the eggplant slices first, see instructions on bottom of the recipe
- 1 (about 1-1/4 pound) eggplant, peeled and sliced into about 1/2-inch slices or a little thinner
- olive oil
- 1 medium onion, chopped
- 1/2 teaspoon dried Italian seasoning
- 3 garlic cloves, minced
- 1/2 teaspoon cayenne pepper, or adjust to taste
- 1 (8-ounce) package sliced mushrooms
- salt and fresh ground black pepper, to taste
- 1 (8-ounce) can tomato sauce, divided (you can use a little more sauce if desired)
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/3 cup freshly grated fresh Parmesan cheese
Salted Chai Caramels
By MarielC
Lightly grease the sides and bottom of an eight-by-eight-inch square pan
- 3 tablespoons loose-leaf chai tea, such as Rishi Tea
- 1 1/2 cups heavy cream
- 1 1/4 cups whole milk
- 2 cups (14 ounces) granulated sugar
- 1 1/4 cups (10 ounces) dark brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1/2 cup light corn syrup
- 3 tablespoons water
- Fleur de sel, for sprinkling
Vegan Green Pea Soup
By MarielC
4 servings In a large pot, heat oil over medium-high heat
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 1 bag of frozen peas
- 2 cups of vegetable broth, plus more if needed
- Salt and pepper, to taste
- Parsley leaves, for garnish
- Cayenne pepper or Peperita (as pictured), optional
Apple Bourbon Bundt Cake
By MarielC
Heat the oven to 325 degrees
- 2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan
- 2 1/2 cups all-purpose flour 315 grams, plus more to dust the pan
- 3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey
- 1/2 cup (90 grams) candied ginger, chopped
- 1 3/4 cup (330 grams) light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1 1/2 teaspoons (3 grams) ground cinnamon
- 1 teaspoon (5 grams) fine sea salt
- 1/2 teaspoon grated nutmeg
- 1 cup (227 grams) sour cream
- 1 tablespoon (15 grams) vanilla extract
- 1 1/2 teaspoon (5 grams) finely grated lemon zest
- 2 medium Granny Smith apples about a pound, 454 grams, peeled, cored, and coarsely grated
- 1 cup (120 grams) finely chopped, toasted pecans
- 1/2 cup (100 grams) granulated sugar
- Juice of 1/2 lemon (20 grams)
Irish Breakfast Pie
By MarielC
1. Prepare the pastry and shape into 2 discs ¾-inch thick—one about 6 inches in diameter and the other about 4 i...
- Basic Pie Pastry for 9 inch pie
- 6 slices bacon
- 1 pound Yukon Gold potatoes
- Kosher salt and freshly cracked black pepper
- 8 large eggs, divided
- 1/2 cup heavy cream
- 1 tablespoon minced fresh flat-leaf parsley
- 1 egg yolk lightly beaten with 1 teaspoon water, for egg wash