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Recipes
Leite's Spanish Olive Oil Tortas
By stancec44
This Spanish olive oil tortas, or tortas de aceite, tastes just like the store-bought sweet olive oil tortas by Ine...
- 1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour
- 1 teaspoon sea salt
- 2 teaspoons fennel seeds
- Scant 1/2 cup Spanish extra-virgin olive oil, plus more for the baking sheets
- 2/3 cup warm water
- 3 tablespoons raw sugar, plus extra for sprinkling
- 2 teaspoons active dry or instant yeast
- Confectioners’ sugar, for dusting
- All-purpose flour, for the work surface
- 1 large egg white, beaten
Savory Tomato Tart
By stancec44
Forget about dessert tarts, because savory tarts are our new obsession
- 3 3 3 medium tomatoes, thickly sliced (we use heirloom tomatoes, but any kind will do)
- 2 2 2 teaspoons salt
- 2 2 2 sheets store-bought puff-pastry dough
- 1 1 1 cup ricotta cheese
- 1 1 1 egg
- 1 1 1 garlic clove, minced
- 1 1 1 teaspoon dried oregano
- 1/4 1/4 1/4 cup chopped fresh parsley
- 1/3 1/3 1/3 cup chopped fresh basil, plus more for finishing
- Salt and freshly ground black pepper
Pop Tart Fillings (7 of them)
By stancec44
To make the filling: Combine the dried fruit and corn syrup together in a food processor
- Brown Sugar Cinnamon Filling
- 3 3 3 ounces fresh bread crumbs (GF bread crumbs work perfectly too)
- 1 1 1 ounce unsalted butter, melted (use shortening for vegan)
- 4 4 4 ounces brown sugar
- 4 4 4 teaspoons cinnamon
- 2 1/2 2 1/2 1/2 ounces corn syrup
- 1 1 1 Tablespoon vanilla extract
- 1/2 1/2 1/2 teaspoon kosher salt
- Mix all of the ingredients together in a small bowl until homogenous. Mash with a fork until it forms a damp sort of paste.
- to 1/4” tablespoon of the filling onto half of the prepared Pop Tarts pieces. Use your fingers to spread the filling into a rectangular shape, leaving a 1/4” margin all around the edges.
- Fruit Fillings
- Strawberry Filling
- 2 2 to ounces of freeze dried strawberries (equivalent to over a pound of fresh!!) DO NOT use Fresh
- 4 4 4 ounces dried pear
- 4 4 4 ounces dried apple
- 1 1 1 ounce corn syrup
- Blueberry Filling
- 2 2 2 ounces dried plums
- 5 1/2 5 1/2 1/2 ounces dried blueberries
- 3 3 3 ounces dried apricots
- 1 1 1 ounce corn syrup
- Mango Pineapple Filling
- 3 3 3 ounces dried mango, chopped into small bits first
- 3 3 3 ounces dried pineapple, chopped into small bits first
- 4 4 4 ounces dried pear
- 1 1 1 ounce corn syrup
- Cranberry Apricot
- 5 5 5 ounces dried apple
- 3 3 3 ounces dried apricot
- 2 2 2 ounces dried cranberry
- 1 1 1 ounce corn syrup
- Cherry Filling
- 2 2 2 ounces of freeze dried cherries
- 4 4 4 ounces dried pear
- 2 2 2 ounces dried apple
- 2 2 2 ounces dried cherries
- 1 1 1 ounce corn syrup
- Chocolate Cherry Filling for Valentine's Day
- 5 5 5 ounces dried cherries
- 2 2 2 ounces dried apple
- 3 3 3 ounces dark chocolate, chopped
- 1 1 1 ounce corn syrup
Cherry Slab Pie
By stancec44
Listen, we’re all about creating a prize-worthy pie for a dinner party with a few friends
- Dough
- 2 1/2 cups all-purpose flour, plus more for rolling
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 sticks cold butter, cubed
- 1/4 cup cold water, or more as needed
- Filling
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 quarts cherries, pitted and halved
- 1 tablespoon lemon juice
- To Finish
- 1 egg
- 2 teaspoons milk
- Turbinado sugar, for garnish
melon with blackberry and pistachio sauce melone a palline con salsa di more e pistacchi
By stancec44
Heat oven to 350°. Spread pistachios on a baking pan and toast until fragrant, about 4 minutes
- 1/4 cup shelled unsalted pistachios
- 1 cup blackberries
- 2 1/2 to 3 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1 (3 1/4 to 3 1/2-pound) cantaloupe, halved crosswise, seeded
Cream Puffs with Chocolate Sauce
By stancec44
See Photo
- 1/2 cup milk
- 1/2 cup water
- 9 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 1/4 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 ounces bittersweet chocolate, chopped
Hazelnut & Chocolate Meringue Cake
By stancec44
This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make
- 1 1/2 cups hazelnuts (7 ounces)
- 6 large egg whites, at room temperature
- Pinch of salt
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup mini chocolate chips (6 ounces)
- 6 ounces bittersweet chocolate, melted and cooled
- 3 cups heavy cream
- 1/4 cup confectioners' sugar
- Chocolate shavings, for garnish
Leite's Orange and Cream Cake
By stancec44
The name says it all: Orange and Cream Cake
- For the orange cake
- 1 cup sifted cake flour
- 1/8 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon finely grated orange zest
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- For the orange syrup
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup fresh orange juice
- 2 tablespoons Grand Marnier or Cointreau (optional)
- For the orange mousse
- 1/4 cup water
- 2 teaspoons unflavored powdered gelatin
- 1 1/2 tablespoons finely grated orange zest
- 3/4 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 3/4 cup granulated sugar
- 6 large egg yolks
- 2 tablespoons Grand Marnier or Cointreau (optional)
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- For the candied orange zest
- 3 oranges, scrubbed with a vegetable brush
- 1 cup granulated sugar
- 3/4 cup water
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar, for coating
- For the garnish
- Whipped cream
- Candied orange zest
Paska Spread
By stancec44
Beat the cream cheese and butter together until well blended and creamy
- 3/4 cup cream cheese, softened
- 1/4 cup unsalted butter, room temperature
- 1/2 cup sour cream
- 1/4 cup sugar
- 1/2 cup each diced dried apricots (or golden raisins) and slivered almonds, optional
Barbacoa
By stancec44
kurtőskalacs, Hungarian for chimney cakes: hollow, helix-shaped pastries, made from a simple yeast dough that's wr...
- 3 oz. dried guajillo chiles, stemmed and seeded
- 2 oz. dried red ancho chiles, stemmed and seeded
- One 4 1⁄4 lb. goat or lamb leg or shoulder, preferably bone-in
- 2 tbsp. kosher salt, plus more to taste
- 6 medium peeled garlic cloves (1 oz.), divided
- 1 medium yellow onion (9 oz.), peeled and halved
- 3 whole cloves
- 3 black peppercorns
- 3 fresh or dried bay leaves
- 30 fresh or dried avocado leaves, or substitute 4 dried or fresh hoja santa leaves (available online or in Mexican groceries)
- 1 lb. green beans, trimmed and finely chopped
- 1 lb. yukon or red potatoes, diced
- 2 15-oz. cans chickpeas, drained
- 6-8 fresh hoja santa leaves
- 1 handful fresh cilantro leaves, plus more for topping
- Lime wedges and corn tortillas, for serving