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Recipes
Lemon Meringue Blueberry Pie
By stancec44
This gorgeous blueberry pie is topped with a sugary lemon meringue
- Lemon Curd and Mousse
- 1 1/2 cups sugar
- 2 1/4 teaspoons cornstarch
- 3/4 cup fresh lemon juice
- 9 large egg yolks
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
- 1/2 cup chilled heavy whipping cream
- BLUEBERRY COMPOTE
- 1 1/2 cups fresh blueberries (from two 1/2-pint containers), divided
- 3 tablespoons sugar
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon finely grated lemon peel
- Pinch of salt
- Pinch of ground cinnamon
- 1 teaspoon all purpose flour
- CRUST
- 1 Tender Pie Crust dough disk
- MERINGUE
- 3 large egg whites
- 1/2 cup sugar
Chocolate Cupcakes w/Coffee Cream Filling
By stancec44
Directions Preheat the oven to 350 degrees F
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup strong brewed coffee, cooled
- 3 large eggs
- 1 (8-ounce) container sour cream
- 1 teaspoon vanilla extract
- Coffee Cream Filling, recipe separate
- Coffee Buttercream, recipe separate
- Chocolate covered coffee beans, for garnish, optional
Roasted Chestnut Hot Chocolate with Toasted Vanilla Bean Marshmallows
By stancec44
1. Make the marshmallows: Preheat the oven to 300°
- Toasted Vanilla Bean Marshmallows
- 2 vanilla beans
- 1 cup confectioners? sugar
- 1 cup cornstarch
- 1 cup water, divided
- 3 tablespoons powdered gelatin
- 1 1/2 cups granulated sugar
- 1/2 cup honey
- 3/4 cup light corn syrup
- 1/4 teaspoon kosher salt
- Roasted Chestnut Hot Chocolate
- 1 pound shell-on fresh chestnuts
- 1 vanilla bean
- 4 cups whole milk
- 2 cups heavy cream
- 1/4 cup chestnut paste
- 1/2 cup finely chopped milk chocolate (about 4 ounces)
Leite's Curried Sweet Potato & Lentil Soup
By stancec44
This curried sweet potato and lentil soup recipe is, as the author says, adept at balancing the spiciness of red cu...
- 18 ounces (500 grams) sweet potatoes (1 to 2 sweet potatoes)
- 2 cups (12 ounces or 350 grams) red split lentils
- 1 to 2 teaspoons mild olive or vegetable oil
- 1 1/2 to 3 tablespoons (up to 112 grams) red curry paste
- 6 1/2 cups (1.5 liters) stock (whether beef stock or chicken stock or vegetable stock), plus more as needed
- Juice of 2 limes (3 to 4 tablespoons)
- Coarse black pepper
- Sea salt flakes
- Cilantro, crushed peanuts, or coconut milk for garnish (optional)
Pigs in a Blanket w/ Black Pepper Pastry (Finger Food)
By stancec44
Jen Pelka of San Francisco’s The Riddler loves serving Champagne with playful bite-size foods like pigs in a blan...
- Canola oil, for greasing
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons packed light brown sugar
- 1 tablespoon honey
- 1/4 cup Dijon mustard
- One 12- to 14-ounce sheet of thawed frozen all-butter puff pastry
- Flaky sea salt
- Coarsely ground black pepper
- 4 long (about 8 inch) hot dogs, cut into thirds
- 1 egg beaten with 1 tablespoon milk
Joan's Chremslach
By stancec44
Passover Dessert. Matzoh fritters filled with currants, almonds and apricots
- 3 matzohs, soaked in water and squeezed very dry
- 2 Tbsp. currants
- 2 Tbsp. almonds, coarsely chopped
- 2 Tbsp. dried apricots, coarsely chopped
- 3 large eggs, separated
- 1/4 c. matzo meal
- 1/3 c. sugar
- Zest of 1 lemon
- Zest of 1/2 lemon
- Pinch of salt
- Vegetable oil, for frying
Bocconcini Of Roasted Butternut Squash
By stancec44
Makes a sweet, yet balanced bocconcini
- 1 medium butternut squash (about 2 pounds, ends removed and seeded)
- 6 Amaretti cookies
- 1 tablespoon honey
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 medium onion, peeled and finely chopped
- 2 tablespoons Extra Virgin Olive Oil
- Salt and freshly ground black pepper
- 1 package square wonton skins, thawed if frozen
Chocolate Peanut Butter Fun Cake
By stancec44
This chocolate cake with peanut butter frosting gets a generous (and fun!) garnish of chopped chocolate and peanuts
- special equipment:
- Chocolate Cake
- Nonstick vegetable oil spray
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup natural unsweetened cocoa powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)
- Peanut Butter Buttercream
- 1/2 cup sugar
- 1/4 cup egg whites (from about 2 large eggs)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup creamy peanut butter
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
- Kosher salt
- 1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces)
- 1/4 cup chopped unsalted, dry-roasted peanuts
- An 8x8x2-inch cake pan
Dashi
By stancec44
From BA. This dashi recipe is the base for countless Japanese dishes
- 2 6x5-inch pieces dried kombu
- 1 1/2 ounces bonito flakes (about 3 packed cups)
Chocolate Cake with Espresso Glaze
By stancec44
Flourless chocolate cake is a crumbly and dense classic everyone loves
- FOR THE CAKE
- 3 tablespoons unsalted butter or nondairy margarine, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 6 large eggs, separated, at room temperature
- 1 cup granulated sugar
- 3 tablespoons instant espresso powder
- 1/4 teaspoon coarse salt
- 1 tablespoon vanilla extract
- FOR THE GLAZE
- 3 ounces bittersweet chocolate, chopped
- 1 1/2 tablespoons unsalted butter or nondairy margarine
- 2 teaspoons vanilla extract
- 1/3 cup heavy cream or plain soy milk
- 1/3 cup granulated sugar
- 1 tablespoon instant espresso powder
- 1/4 teaspoon coarse salt