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Recipes
Deviled Eggs with Crispy Shallots and Chilies
By stancec44
Sweet and savory Thai-style fried shallots are a natural pair for lemony deviled eggs with hot diced chilies
- 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons finely diced jalapeño or 1 teaspoon minced Thai bird chilies, plus more for garnish
- 1 tablespoon fresh lemon juice from 1 lemon
- 1/4 cup fried shallots
- Kosher salt and freshly ground black pepper
Strawberry Fair Chocolate Cake
By stancec44
Step 1 – Preheat the oven to 180°C/160°C fan/350°F/Gas 4
- For the sponges:
- 450g cake margarine
- 450g caster sugar
- 8 eggs, beaten
- 100g cocoa powder
- 350g self-raising flour
- 200ml buttermilk
- 1 tbsp instant coffee granules dissolved in 1 tbsp boiling water
- 250g large strawberries, unhulled, to decorate
- For the strawberry jam:
- 250g frozen strawberries
- 250g jam sugar
- juice of 1/2 lemon
- For the chocolate ganache:
- 300ml double cream
- 300g 70% dark chocolate, finely chopped
- 1 tbsp strawberry liqueur
- For the strawberry ganache:
- 100ml double cream
- 100g white chocolate, chopped
- red food-colouring gel
- few drops of strawberry essence
- For the chocolate collar:
- 300g 70% dark chocolate
- You will also need:
- 23cm springform or deep cake tins x 2, greased, then base-lined with baking paper
- 18 x 36cm acetate strips x 2
- Sugar or chocolate thermometer
Pepper Poppers
By stancec44
In a large bowl, combine the cheeses, bacon and seasonings; mix well
- 1 1 1 package (8 ounces) cream cheese, softened
- 1 1 1 package (8 ounces) cream cheese, softened
- 1 1 1 package (8 ounces) cream cheese, softened
- 1 1 1 cup shredded sharp cheddar cheese
- 1 1 1 cup shredded sharp cheddar cheese
- 1 1 1 cup shredded sharp cheddar cheese
- 1 1 1 cup shredded Monterey Jack cheese
- 1 1 1 cup shredded Monterey Jack cheese
- 1 1 1 cup shredded Monterey Jack cheese
- 6 6 6 bacon strips, cooked and crumbled
- 6 6 6 bacon strips, cooked and crumbled
- 6 6 6 bacon strips, cooked and crumbled
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon chili powder
- 1/4 1/4 1/4 teaspoon chili powder
- 1/4 1/4 1/4 teaspoon chili powder
- 1 1 1 pound fresh jalapenos, halved lengthwise and seeded
- 1 1 1 pound fresh jalapenos, halved lengthwise and seeded
- 1 1 1 pound fresh jalapenos, halved lengthwise and seeded
- 1/2 1/2 1/2 cup dry bread crumbs
- 1/2 1/2 1/2 cup dry bread crumbs
- 1/2 1/2 1/2 cup dry bread crumbs
- Sour cream, onion dip or ranch salad dressing
- Sour cream, onion dip or ranch salad dressing
- Sour cream, onion dip or ranch salad dressing
High Altitude Challah
By stancec44
Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 3 tablespoons white sugar, divided
- 2 (.25 ounce) packages active dry yeast
- 2 eggs
- 2 egg yolks
- 1/4 cup milk, or as needed
- 1/4 cup butter or margarine, melted
- 1 1/2 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1 egg
Lebkuchen (Moist & Chewy)
By stancec44
These classic German Christmas cookies are rich with warm spices, toasted nuts, and candied fruit, with a cakey, ch...
- For the Dough:
- 1/2 cup hazelnuts (2 ounces; 57g)
- 1/2 cup almond meal (2 ounces; 57g)
- 2 3/4 cups sifted all-purpose flour (12 ounces; 320g)
- 2 tablespoons (14.8g) unsweetened cocoa (preferably dark)
- 1 1/2 teaspoons (7.5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 2 teaspoons (4.2g) ground cinnamon
- 1 teaspoon (2.1g) ground powdered ginger
- 1/2 teaspoon (1g) ground nutmeg
- 1/2 teaspoon (1g) ground cloves
- 1/2 teaspoon (1g) ground allspice
- 1/4 teaspoon (0.5g) ground cardamom
- 1/2 teaspoon (2.8g) kosher salt
- 1/2 cup tightly packed chopped candied orange rind (4 ounces; 113g)
- 1/4 cup tightly packed chopped crystallized ginger (2 ounces; 57g)
- 4 tablespoons unsalted butter (1/2 stick; 113g)
- 3/4 cup dark brown sugar (5.3 ounces; 150g)
- 1 cup honey (12 ounces; 340g)
- 2 large eggs
- 1 tablespoon (15mL) pure vanilla extract
- Nonstick spray, for greasing
- For the Glaze:
- 3 cups confectioners' sugar (13 ounces; 375g)
- 1 tablespoon (15mL) kirsch, Grand Marnier, or rum (or pure vanilla extract)
- 3 to 4 tablespoons warm water (1.5 to 2 ounces; 45 to 60mL)
Leite's Apple Tart
By stancec44
This apple tart is as simple as it is stunning
- For the pastry
- 1 1/2 cups all-purpose flour, plus more for the pan and work surface
- 2 teaspoons granulated sugar
- 7 tablespoons (3 1/2 ounces) unsalted butter, cold and cut into cubes, plus more for the pan
- 1/2 teaspoon salt
- 4 to 6 tablespoons cold water
- For the apple purée
- 3 apples (about 1 3/4 pounds of any variety), peeled, cored, and diced
- 1 vanilla pod, split lengthways
- 2 to 4 tablespoons superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 2 teaspoons unsalted butter
- 3 to 4 tablespoons cold water
- For the apple tart
- 3 apples, preferably Golden Delicious or other not-too-sweet, not-too-tart apples
- 1 tablespoon (1/2 ounce) unsalted butter, melted
- 1 tablespoon granulated sugar
- Cold light cream or half-and-half, to serve
Homemade Maple-Sage Breakfast Sausage
By stancec44
All you need to make homemade sausage is a food processor and plastic wrap
- 1 1/2 pounds pork butt, fat and sinew trimmed and cut into 1-inch cubes
- 2 tablespoons maple syrup
- 3 tablespoons water
- 2 garlic cloves, roughly chopped
- 1 1/2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
- 1 tablespoon kosher salt
- 2 tablespoons finely chopped fresh sage leaves
- 1 1/2 teaspoons ground mustard
- 3/4 teaspoon ground fennel seed
- 1/4 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup ice water
- Canola or grapeseed oil
Butternut Squash w/Leeks, Prosciutto & Thyme
By stancec44
This luscious squash-studded bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into la...
- 3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped thyme leaves
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
- 6 large eggs
- 2 1/2 cups half-and-half
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
- 4 ounces thinly-sliced prosciutto, cut into thin strips
Triple Ginger Cookies
By stancec44
A combination of ground, crystallized and fresh ginger gives these soft, chewy cookies their intense flavor
- 2 1/2 c. flour
- 1/3 c. minced crystallized ginger
- 2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. (1 1/2 sticks) unsalted butter, room temperature
- 1/2 c. (packed) golden brown sugar
- 1/2 c. (packed) dark brown sugar
- 1 lg. egg, room temp.
- 1/4 light molasses
- 1 1/2 tsp. finely grated fresh peeled ginger
- 1 1/2 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/3 c. (about) sugar
Ice Cream S'More
By stancec44
See Tasting Table Summer Guide (downloaded) for photo
- Ice cream of your choice
- Nutella
- Mini-Marshmallows
- Make a waffle