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Recipes
Limoncello Gelato
By stancec44
This not-too-sweet gelato is drizzled with limoncello, a lemon liqueur from Italy
- 2 cups heavy whipping cream
- 1/2 cup whole milk
- 1/4 cup buttermilk
- 1/4 cup mascarpone cheese*
- 4 coffee beans
- 1 teaspoon finely grated lemon peel
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 1/4 cup limoncello or other lemon liqueur plus additional for serving
Chocolate Blackout Cake
By stancec44
Can be refrigerated overnight
- cake
- 1 stick unsalted butter, softened, plus more for the pan
- 2 1/4 cups cake flour, plus more for dusting
- 1/4 cup solid vegetable shortening
- 2 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup unsweetened natural cocoa powder (See Note)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- filling
- 3 cups water
- 2 1/2 cups sugar
- 1 tablespoon light corn syrup
- 1 1/2 cups unsweetened natural cocoa powder (See Note)(Really, read that)
- 2/3 cup cornstarch
- 6 tablespoons unsalted butter, cut into small cubes
- 1/2 teaspoon pure vanilla extract
- (NOTE: Natural cocoa powder is one of two types of unsweetened cocoa. It’s bitter and adds intense chocolate flavor to the cake. Don’t use Dutch-process or other alkalized cocoa; when combined with baking soda, it can make a cake taste soapy.)
- Pinch of salt
Salted Chocolate-Rye Cookies
By stancec44
1. Place a saucepan filled with 1 inch of water over medium heat and bring to a simmer
- 2 2/3 cups (1 pound) chopped bittersweet chocolate (70%), preferably Valrhona
- 4 tablespoons unsalted butter
- 3/4 cup whole-grain dark rye flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 4 large eggs, at room temperature
- 1 1/2 cups muscovado sugar
- 1 tablespoon vanilla extract
- Good quality sea salt, such as Maldon or flaky fleur de sel, for topping
Butter Dips
By stancec44
These old-fashioned biscuits get their name because they bake in melted butter, creating a golden brown bottom crus...
- 5 tablespoons (1/3 cup) unsalted butter
- 2-1/4 cups sifted flour, plus more for the work surface
- 1 tablespoon sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1-1/2 teaspoons salt
- 1 cup whole milk
- Variations
- Add 1/2 cup grated sharp American cheese to the dry ingredients.
- Add half a clove’s worth of finely minced garlic to the butter before it melts in the oven. Sprinkle sweet paprika, celery seed or garlic salt over the butter dips before baking.
- Add 1/2 cup minced chives or parsley to flour mixture.
Mixed Vegetables w/Sage (Misto di Verdure ala Salvia)
By stancec44
Very good and quick. When artichokes are unavailable, substitute high fiber immune boosters like broccoli, beets, s...
- 10 small brussels sprouts
- 2 artichokes, trimmed, quartered and cored
- 2 large carrots, sliced
- 4 tsp. (plus a little more) olive oil
- 12 fresh sage leaves (or a couple more) (cut them up a little if they are large)
- 4 tablespoons roughly chopped walnuts
- salt and pepper
Rich Red Plum Jam
By stancec44
This is a beautiful jewel-red jam with a perfect balance of sweet and tart
- 5 pounds large red-fleshed plums, such as Elephant Hearts, halved and pitted
- 2 pounds white cane sugar, divided
- 2 ounces (4 tablespoons) fresh juice from 2 lemons
Orange Layer Cake with Buttercream Frosting and Berries
By stancec44
For cake: Preheat oven to 350°F
- cake
- Nonstick vegetable oil spray
- 4 1/2 cups cake flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 2 cups sugar, divided
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups whole milk
- 9 large egg whites
- Orange-flower syrup
- 1 cup sugar
- 1 cup water
- 1 tablespoon orange-flower water*
- Buttercream
- 12 ounces cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 1/2 cups powdered sugar, sifted
- 1/2 teaspoon orange-flower water
- 1/4 cup orange marmalade
- 1 12-ounce container fresh strawberries
- 1 6-ounce container fresh raspberries
- 1 4.4-ounce container fresh blueberries
Sear-Roasted Beef Tenderloin with Port and Cranberry Sauce
By stancec44
Heat and sweet come together in this deep burgundy sauce that’s simply stunning on the holiday table
- 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
- Kosher salt
- 1 Tbs. Dijon mustard
- 1 Tbs. Worcestershire sauce
- 1 medium clove garlic, mashed to a paste
- 1 tsp. honey
- 1 tsp. soy sauce
- 1 tsp. finely chopped fresh thyme
- Freshly ground black pepper
- 2 Tbs. olive oil
- For the sauce
- 1-1/2 tsp. olive oil
- 1/3 cup minced shallot
- Kosher salt
- 1-1/2 cups tawny port
- 1 small hot dried red chile, such as chile de árbol
- 2 cups unsalted or lower-salt beef stock or broth; more as needed
- 1/3 cup dried cranberries or cherries, chopped
- 2 Tbs. cornstarch mixed with 2 Tbs. cool water
- 1-1/2 tsp. balsamic vinegar
- 1 tsp. Worcestershire sauce
- Freshly ground black pepper
- 2 Tbs. unsalted butter
Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme
By stancec44
Season up to 1 day ahead
- 2 Tbs. sweet paprika
- Kosher salt and freshly ground black pepper
- 8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
- 5 Tbs. vegetable oil
- 6 large yellow onions, diced (about 12 cups)
- 3 to 4 cloves garlic, thinly sliced
- 1 15-oz. can tomato purée
- 1 cup dry red wine
- 4 large sprigs fresh thyme
- 8 large carrots, cut into 2-inch pieces
- 10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)
Green Chartruese Rice Krispies Slices
By stancec44
You only thought you knew Rice Krispies Treats®
- 2 1/2 tablespoons unsalted butter at room temperature, divided
- 3/4 cup green Chartreuse
- 1/8 teaspoon kosher salt
- 3 cups (8 ounces) large marshmallows
- 4 cups crisped-rice cereal, such as Rice Krispies
- 1/4 cup semisweet chocolate chips