MarielC's profile page
Recipes
Proper British Shortbread
By MarielC
Preheat the oven to 325 degrees with a rack in the middle position
- 16 tablespoons (2 sticks/226 grams) unsalted butter, softened
- 1/2 cup (113 grams) granulated sugar
- 1 2/3 cups (226 grams) all-purpose flour
- 1/2 cup (113 grams) semolina
- 2 tablespoons demerara sugar
White Chocolate Truffles
By MarielC
To make ganache: Place 1 cup white chocolate in a medium-size bowl
- 1 cup (6 ounces) white chocolate pistoles
- 1/2 cup (4 ounces) heavy cream
- 1 tablespoon (3/4 ounce) light corn syrup
- 1/2 tablespoon (1/4 ounce) butter, unsalted, soft
- 2 pounds (32 ounces) tempered white chocolate pistoles or melted white compound coating, such as Dolci Frutta creamy white shell, for dipping
- Edible gold dust, such as Wilton Gold Pearl Dust
Lemon-Almond Butter Cake
By MarielC
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well
- For the lemon curd:
- Grated zest and juice of 2 lemons
- 3/4 cup plus 2 tablespoons sugar
- 4 extra-large eggs
- 6 tablespoons unsalted butter, cubed
- For the cake:
- 9 tablespoons unsalted butter, softened
- 1 cup plus 1 tablespoon flour
- 1 cup plus 1 to 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 extra-large eggs
- 1/2 cup ground toasted almonds
- 2 tablespoons toasted sliced almonds
- 1/2 About 1/2 cup heavy cream for garnish
- 1 tablespoon almond liqueur (optional)
Spiced Candied Pecans
By MarielC
Heat the oven to 275 degrees
- 4 cups sugar, divided
- 3 cups water
- 1 pound raw pecan halves
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground nutmeg
- 3/4 teaspoon ground allspice
Chocolate Caramels
By MarielC
Makes a ton of caramels (about 100) Line a 12 x 16-inch baking pan with a Silpat or parchment paper and spray gene...
- 4 cups heavy cream, divided
- 2 1/2 cups light corn syrup
- 4 1/2 cups granulated sugar
- 1 teaspoon salt, plus more for sprinkling as desired
- 10 ounces high quality bittersweet chocolate (30 to 40%)
- 8 ounces high quality very dark chocolate (70 to 80%)
- 8 ounces (2 sticks) unsalted butter, cut into cubes
- 2 teaspoons vanilla extract
Honeycomb
By MarielC
Make the honeycomb: Clip a candy thermometer to the side of a medium, heavy-bottom saucepan
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 tablespoon baking soda
- Tempered dark chocolate
- 3 tablespoons finely chopped shelled pistachios
Corn Pudding
By MarielC
1. Preheat oven to 325 degrees
- 3 large eggs
- 3 tablespoons unsalted butter or margarine, melted
- 2 tablespoons sugar
- 1/2 teaspoon vanilla (optional)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt or to taste
- 2 cups corn kernels
- Dash nutmeg
- 1 3/4 cups milk
Sand Cake
By MarielC
Preheat oven to 350 degrees
- 1 cup butter
- 1 cup confectioners' sugar
- 1 cup fine granulated sugar
- 4 eggs
- 3/4 cup potato starch or cornstarch
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- Finely grated rind of 1 lemon
Butternut Squash Ricotta Casserole
By MarielC
Preheat your oven to 400˚F
- For the casserole:
- 1 medium butternut squash, chopped into a large dice
- 1 medium onion, chopped into a large dice
- 1 tablespoon olive oil
- Salt and pepper
- 3 cups extrabroad noodles
- 1 cup ricotta cheese
- For the béchamel sauce:
- 1 tablespoon butter
- 1 clove garlic, chopped
- 1/4 teaspoon dried mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon flour
- 2 cups whole milk
- 1/2 cup shredded parmesan cheese, plus more for garnish
Tiramilova (a plum wine tiramisu masquerading as a pavlova)
By MarielC
For the mini pavlovas: Preheat oven to 300 degrees Farenheit
- For the mini pavlovas:
- 2 eggs
- 1/4 pound caster sugar
- For the tiramisu filling:
- 8 ounces mascarpone
- 5 ounces umeshu (Japanese plum wine)
- Grated rind of 1 mandarin
- 1 packet ladyfinger biscuits