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Recipes
Peach and Basil Frozen Daiquiri
By JDARK
For the syrup: 1. Boil 1 cup water, sugar and basil over medium heat in a small saucepan
- 1 cup sugar
- 2 packed cups fresh basil leaves
- 1 pound frozen peaches, not thawed
- 1 cup light rum
- 1/2 cup orange liqueur
- 2 tablespoons fresh lime juice
- Ice
- Lime wedges
- Fresh basil sprigs
Baked Cheese Crepe
By JDARK
1. Whisk the eggs, milk, salt, and pepper in a medium bowl
- 6 large eggs
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 8 ounces fontina cheese, cut into 1/2-inch cubes
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup thinly sliced fresh basil leaves
- 1 cup marinara sauce
- 1/4 cup freshly grated Parmesan
Almond and Lemon Biscotti Dipped in White Chocolate
By JDARK
1. Preheat the oven to 325 degrees F
- 2 cups all-purpose flour
- 3/4 cup cornmeal
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 3 tablespoons grated lemon zest
- 3/4 cup coarsely chopped whole almonds
- 18 ounces white chocolate chips
Apple Clafouti
By JDARK
1. Preheat the oven to 400 degrees F
- Batter:
- 1/2 cup unbleached all-purpose flour
- 1/3 cup plus 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- Pinch salt
- 3 eggs plus 1 egg yolk
- 1 cup whole milk
- Apples:
- 1/4 vanilla bean, split lengthwise
- 2 tablespoons unsalted butter
- Pinch salt
- 1-1/2 cups peeled and diced Granny Smith apple
- 2 tablespoons sugar
- 1 teaspoon grappa, Calvados, or other fruit brandy
- Confectioners' sugar for dusting
- 1/3 cup creme fraiche
Ginger Bourbon Maple Syrup
By JDARK
1. Place the maple syrup and ginger in a small saucepan and bring to a boil over medium heat
- 1 cup pure maple syrup
- One 2-inch piece fresh ginger, peeled and sliced
- 2 tablespoons bourbon
Snap Peas and Parmesan Salad
By JDARK
1. In a large bowl, whisk together the jam, oil, vinegar, mustard and salt until well combined and emulsified, then...
- 1/4 cup apricot jam
- 1/4 cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
- 1/2 cup fresh basil leaves, chopped
- 1 cup 1/2-inch chunks Parmesan
- 1 pound sugar snap peas, strings removed and halved
Rich Coffee Ice Cream
By JDARK
1. In a saucepan over medium heat, warm the milk, sugar, beans, salt, and 1/2 cup cream until steamy, but not boili...
- 1-1/2 cups whole milk
- 3/4 cup sugar
- 1-1/2 cups whole coffee beans
- Pinch of salt
- 1-1/2 cups heavy cream
- 5 egg yolks
- 1/4 tsp vanilla
- 1/2 cup semisweet chocolate, chopped
Egg and Kale Breakfast Wraps
By JDARK
1. Cut away and discard the stem from the center of each kale leaf
- 6 small kale leaves
- 2 tablespoons extra-virgin olive oil
- 1-1/4 cups grape tomatoes, halved
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, chopped
- 1 large shallot, chopped
- 1/8 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 cup chopped fresh basil
- Four 10-inch whole wheat tortillas
- 1/4 cup store-bought plain hummus
- 1 teaspoon fresh lemon juice (from 1/2 small lemon)
- 4 large eggs, chilled
Triple Orange Dessert Soup
By JDARK
1. Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife
- 3 Valencia oranges
- 3 tangerines
- 2 pomelos, or ruby red grapefruits
- 1/4 cup sugar
- Pinch gray salt
- 1 cup Muscat
Cold String Bean Salad with Vinaigrette
By JDARK
1. Remove the ends from the green beans and cut them into 1/2 inch pieces
- 1 pound fresh green beans
- 1 small roasted red pepper, seeded and finely chopped
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped onion
- 2 tablespoons vegetable oil
- 1-1/2 tablespoons vinegar or lemon juice
- Salt
- Hot paprika, cayenne pepper, or black pepper