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Recipes
St Lucia saffron buns
By JDARK
Edd Kimber creates a version of Swedish sweet rolls
- 300 300ml 300ml whole milk
- 1/2 1/2 1/2 g pack saffron
- 75 75g 75g unsalted butter, cut into cubes
- 500 500g 500g strong white bread flour
- 100 100g 100g golden caster sugar
- 7 7g 7g sachet fast-action yeast Yeast yee-st Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 1 1 large egg, beaten, plus extra for egg wash
- a little oil, for greasing
- 24 24 24 currants
Chipotle Cream
By JDARK
1. In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon light agave nectar
- 1 small canned chipotle pepper, finely diced
Chocolate Peanut Butter Cheescake
By JDARK
Crust: 1. Preheat oven to 325 degrees
- Crust:
- Vegetable-oil cooking spray
- 1 cup finely ground chocolate wafer cookies (4 ounces)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- Filling:
- 4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
- 4 packages (8 ounces each) cream cheese, room temperature
- 1-1/2 cups sugar
- Pinch of coarse salt
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1/2 cup smooth peanut butter
- Chocolate Glaze:
- 4 ounces bittersweet chocolate, finely chopped
- 3 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon whole milk
- 2 teaspoons light corn syrup
Smoked Almond Turtles
By JDARK
1. Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray
- Vegetable oil cooking spray
- 1 cup (5 ounces) coarsely chopped smoked almonds
- 1/2 cup heavy cream
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 1 tablespoon water
- 3/4 cup bittersweet (60 percent cacao) chocolate chips
- Special equipment: a candy thermometer, a 12-count muffin pan
Halloween Peppermint Patties
By JDARK
1. Line 2 baking sheets with parchment paper
- 3-1/2 cups powdered sugar, plus extra, as needed
- 1/4 cup pasteurized liquid egg white product
- 1 teaspoon water, plus extra, as needed
- 1/4 teaspoon pure peppermint extract
- Orange food coloring, as needed, optional
- 2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces
- 1 teaspoon vegetable oil
Mudslide Cookies
By JDARK
1. Sift together cake and bread flour, baking powder, salt and espresso powder
- 1/4 cup cake flour
- 1/4 cup bread flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 tablespoon espresso powder
- 2 pounds semisweet chocolate chips
- 1/2 cup butter
- 8 eggs
- 1-1/2 pounds sugar
- 1/2 tablespoon vanilla
- 1-1/2 pounds white chocolate chips
- 1 pound pecans or walnuts, lightly toasted
- Powdered sugar
Marinated Skirt Steak
By JDARK
For the steak: 1. Heat a cast iron or heavy-bottomed skillet and add half of the oil
- 4 tablespoons canola oil, divided
- 1-1/2 to 2 pound piece skirt steak
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary, stemmed and leaves coarsely chopped (about 2 teaspoons)
- 2 teaspoons fennel seeds, lightly toasted and crushed
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 2 tablespoons extra-virgin olive oil
Ginger-Lime Chicken
By JDARK
1. Combine chicken and marinade ingredients in a medium bowl
- Marinade:
- 1 tablespoon chopped fresh ginger
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon vegetable oil
- 1 tablespoon green onion
- 1 teaspoon grated lime peel
- 1 teaspoon Asian sesame sauce
- Dipping Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 2 teaspoons honey
- 1/4 teaspoon grated lemon peel
Chili Dipping Sauce
By JDARK
1. Mix 1/3 cup plum sauce with 3 tablespoons soy sauce
- 1/3 cup plum sauce
- 3 tablespoons soy sauce
- 1 fresh cut red chili or 1 teaspoon dried crushed chili
Chocolate Mousse Shortcakes
By JDARK
1. Heat oven to 375 degrees F
- Mousse:
- 1 cup heavy cream
- 1/2 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coffee flavored liquor
- Shortcakes:
- 1-2/3 cups flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 stick cold butter or margarine, cut into small pieces2/3 cup milk
- 1 ounce semi-sweet baking chocolate, grated
- 1/2 cup heavy cream
- 1 tablespoon confectioners' sugar