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Recipes
Deconstructed Croquembouche with Dulce de Leche Cream
By stancec44
1. Make the Pâte à Choux: Preheat oven to 425° and position two racks in the lower half of the oven
- INGREDIENTS
- Pâte à Choux
- 1/2 cup water
- 1/2 cup whole milk
- 1 stick (8 tablespoons) unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 5 large eggs, divided
- 1 large egg yolk
- Dulce de Leche Cream
- 1 vanilla bean, halved lengthwise
- 2 cups store bought or homemade dulce de leche
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups mascarpone
- Confectioners’ sugar, for dusting
Leite's Lemon Doberge Cake
By stancec44
Doberge (pronounced (“doh-bash”) cake is the birthday cake of New Orleans
- For the cake
- 2 sticks, plus 2 tablespoons unsalted butter, melted, plus 2 tablespoons for the pan
- 1 3/4 cups all-purpose flour, plus 2 tablespoons for the pan
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 6 large eggs
- 1 3/4 cups sugar
- 3/4 cup whole milk
- 2 cups prepared lemon curd
- For the icing
- 1 stick unsalted butter, at room temperature
- 4 cups confectioners' sugar
- 1/4 cup fresh lemon juice
- 2 drops yellow food coloring (optional)
Torrone Semifreddo
By stancec44
Torrone is an Italian nougat made with honey, egg whites, sugar and nuts
- 2 cups heavy cream
- 1/4 cup acacia honey
- 1/2 pound hard hazelnut or almond torrone, finely chopped
- Warm hot fudge sauce, for serving
Flourless Peanut Butter Chocolate Chip Cookies (GF)
By stancec44
Uber peanut buttery. Undeniably delicious
- 2 cups creamy peanut butter (cook uses Skippy Naturals) 2 large eggs, lightly beaten
- 1/2 cup dark brown sugar, loosely packed
- 1/2 cup granulated sugar
- 2 teaspoons baking soda (Arm & Hammer or other GF brand)
- 2 cups real milk chocolate chips
Changua (Soup Boyacense)
By stancec44
This breakfast soup is a milk, onion, and egg combo from the central Andes of Colombia
- 2 2
- cups
- water
- 2 2
- cups
- milk
- 1/4 1/4
- cup
- cilantro
- green onions
- 4-6 4-6
- cubed potatoes
- finely diced garlic
- 4 4
- eggs
- 1 1
- tablespoon
- butter
- Salt and Pepper
- cumin
- garnish: cubed mild cheese, cilantro, finely diced onion, toasted bread in which to create breadcrumbs to grate on top
Thai Sweet Chili Sauce
By stancec44
In a small saucepan, combine the sugar with 1⁄2 cup water and bring to a boil, stirring until the sugar dissolves
- 1 ⁄4 cup sugar
- 1 ⁄2 cup rice vinegar
- 1 ⁄4 cup ketchup
- 1 garlic clove, minced
- 1 Thai chile, stemmed and minced
Green Beans With Roasted Nuts and Cranberries
By stancec44
Bring a large pot of water to a boil
- kosher salt and pepper
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons extra-virgin olive oil
- 1/2 cup roasted, unsalted mixed nuts, roughly chopped
- 1/4 cup dried cranberries
Arugula, Grape, and Almond Salad with Saba Vinaigrette
By stancec44
Go easy when adding the dressing
- 1/2 pound seedless red or purple grapes
- 1 tablespoon minced shallot
- 1 tablespoon (or more) Sherry vinegar
- 1/4 teaspoon kosher salt plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 1 tablespoon saba or aged balsamic vinegar plus more for drizzling
- Freshly ground black pepper
- 1/2 pound arugula (about 8 cups)
- 1/4 pound Roncal, Manchego, or Pecorino cheese, shaved with a peeler
- 3/4 cup salted, roasted Marcona almonds, coarsely chopped
Apple, Goat Cheese and Honey Tartlets
By stancec44
These tartlets are especially tasty when you use a dark honey, such as forest honey
- 2 17.3-ounce packages frozen puff pastry (4 sheets), thawed
- 1 egg, beaten to blend
- 6 ounces soft fresh goat cheese (about 3/4 cup packed)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon coarse kosher salt
- 3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
- 3 tablespoons unsalted butter, melted
- 3/4 cup honey (preferably dark), divided
- 1/2 teaspoon (scant) ground allspice
Manousheh (Can Rise Overnight)
By stancec44
Make the dough the night before and allow it to rise in the fridge overnight and all you have to do is take out of ...
- 2 teaspoons (10 g) dry yeast
- 1 \ 2 cup (125ml) warm water
- 1 tablespoon (14 g)sugar
- 1 cup (280 g)greek yogurt
- 1 cup (250 ml)boiling water
- 5 and 1 \ 2 (700 g)cups flour
- 2 teaspoons (10ml)oil
- 2 teaspoons (10g) salt
- Topping
- Za’tar (ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, and sumac) olive oil
- Akkawi cheese with dried mint
- Or any other topping you want -