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Recipes
Curried Cheese Fondue
By JDARK
1. Rub pot with garlic. 2
- 1 garlic clove, halved
- 5 ounces white wine
- 1 teaspoon lemon juice
- 2 teaspoons curry
- 1 pound grated cheddar cheese
- 1 teaspoon corn flower
- 2 tablespoons sherry
Apple-Mango Chutney
By JDARK
1. Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until t...
- 3 tablespoons apple cider vinegar
- 2 tablespoons apricot preserves
- 1 small red jalapeno chile pepper, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- One 5- to 6-ounce Gala apple, cored and cut into 1/3-inch cubes
- 1 small mango, peeled, seeded and cut into 1/3-inch cubes (about 1 cup)
- 1/4 cup chopped fresh mint, plus sprigs for garnish
- Nonstick spray
Hibiscus Panna Cotta
By JDARK
1. In a small saucepan, bring 1-1/2 cups water to a boil over high heat
- 6 hibiscus tea bags, such as The Republic of Tea
- 1 cup whole milk, at room temperature
- 4 teaspoons unflavored powdered gelatin
- 1-1/2 cups whipping cream, at room temperature
- 1/2 cup superfine sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine salt
- 1 cup fresh raspberries
Chicken Tetrazzini
By JDARK
1. Preheat the oven to 450 degrees F
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2-1/4 teaspoons salt
- 1-1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
Milk Chocolate Mousse Cake With Hazelnut Crunch Crust
By JDARK
Cake: 1. Position rack in bottom third of oven and preheat to 350 degrees F
- CAKE:
- 1/4 cup unsalted butter (1/2 stick)
- 1 teaspoon vanilla extract
- 1/3 cup sifted all-purpose flour (sifted, then measured)
- 1/3 cup sifted unsweetened cocoa powder (sifted, then measured; preferably Dutch-process)
- 4 large eggs
- 2/3 cup sugar
- HAZELNUT CRUNCH:
- 5 ounces imported gianduja bars chopped (hazelnut-flavored milk chocolat, such as Callebaut)
- 1 cup crisp rice cereal
- 1/3 cup hazelnuts toasted, husked*, and finely chopped
- MOUSSE:
- 10 ounces imported gianduja bars chopped (hazelnut-flavored milk chocolat, such as Callebaut)
- 1 1/4 cups chilled heavy whipping cream
- 1/8 teaspoon salt - (scant)
- 3 tablespoons water
- 3 tablespoons Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)
- DECORATION:
- Additional unsweetened cocoa powder
- Powdered sugar
S'more Brownie Bites
By JDARK
1. Place an oven rack in the center of the oven
- 1 stick unsalted butter, at room temperature
- 1-1/4 cups mini chocolate chips
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup quinoa flour
- 3/4 cup mini marshmallows
- 1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed
Vanilla Buttercream Frosting
By JDARK
1. Beat butter in medium bowl with mixer on medium speed until creamy
- 2 sticks butter, softened
- 7 ounces marshmallow cream
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
Hazelnut Cheesecake
By JDARK
Crust: 1. Combine crumbs, sugar and melted butter
- Crust:
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- Cake:
- 16 ounces cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/4 cup hazelnut flavored liquor
- 1 cup chopped hazelnuts, toasted
- Topping:
- 1-1/2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Jumbo Gingersnaps
By JDARK
1. Heat oven to 350 degrees F
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup vegetable oil
- 3/4 cup sugar, divided
- 1 egg
- 1/4 cup molasses
- 1/4 cup maple syrup
Milk Chocolate Frosting
By JDARK
1. Melt chocolate in a bowl set over a saucepan of simmering water
- 1 pound milk chocolate, finely chopped
- 4 sticks unsalted butter, softened
- 1 cup confectioners' sugar
- Pinch of coarse salt
- 1 cup sour cream