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Recipes
Candied Citrus Peel
By stancec44
Citrus with thicker peels will produce the best candied results
- 3 3 4 2 8 5 (from about 4 large oranges, 2 large grapefruit, 8 lemons, or 5 Minneolas; see below for preparation instructions)
- 2-1/2 2-1/2 2-1/2 cups granulated sugar
- 1/4-inch-wide a sharp knife, cut the fruit lengthwise into eighths; then cut off the zest along with a thin layer of the white pith. Slice the peels into 1/4-inch-wide strips. Save the fruit for another use.
- 3-quart to to 5 in a 3-quart heavy-duty saucepan and add enough water to cover. Bring to a boil over high heat and blanch for 5 minutes.
- to 5 peels, cover with fresh water, bring to a boil, and blanch again for 5 minutes. Repeat once more for a total of three blanchings.
- 1-1/2 1 to saucepan, combine 1-1/2 cups of the sugar and 1 cup of water; bring to a boil over high heat.
- to to 45 to 60 to heat to low. Let the peels simmer very gently—the mixture should be just slightly bubbling—until they begin to look translucent, 45 to 60 minutes. Stir occasionally to ensure that the peels candy evenly and don’t burn.
Pumpkin Whoopie Pies with Cinnamon Cream
By stancec44
Traditional whoopie pies (with fluffy domed chocolate cakes and marshmallow filling) are a New England specialty, t...
- For the cakes
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. coarse salt
- 3/4 tsp. ground cinnamon
- 1/4 tsp. grated nutmeg
- 1/4 tsp. ground cloves
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 3 Tbs. vegetable oil
- 1 large egg, at room temperature
- 2/3 cup canned pumpkin purée
- 3 Tbs. whole milk
- For the cinnamon cream
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup superfine sugar
- 1/4 tsp. ground cinnamon
- 1/4 tsp. coarse salt
- 1/2 tsp. vanilla paste or pure vanilla extract
- 2 Tbs. all-purpose flour
- 1/2 cup whole milk
Watermelon Agua Fuerte
By stancec44
1. In a blender, purée the watermelon until smooth
- 8 cups diced seedless watermelon
- 1 1/2 tablespoons dried hibiscus flowers
- 1 1/2 cups water
- 3 cups tequila blanco, preferably Gran Centenario Plata
- 1 cup agave simple syrup (1 part nectar to 1 part water, boiled until nectar dissolves)
- 2 cups club soda
- Ice
- Watermelon balls, for garnish
Mornay and Mushroom Duxelles Burger w/Crispy Shallots
By stancec44
Using 80-precent lean ground beef guarantees juicy, flavorful burgers
- 3 medium shallots, roughly chopped
- 20 ounces cremini mushrooms, roughly chopped
- 4 1/2 tablespoons unsalted butter, divided
- 1 tablespoon loosely packed fresh marjoram leaves, finely chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 1 cup milk
- 3/4 cup grated Gruyere cheese (about 4 ounces)
- 1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties
- 4 onion rolls, split and toasted
- 1 recipe Thai-Style Fried Shallots
- 2 cups thinly sliced shallots
- 2 cups vegetable oil
- Kosher salt
Lemon Tarts
By stancec44
1. Make the blueberry compote: In a medium saucepan set over medium heat, add the butter
- Blueberry Compote
- 1 1/2 tablespoons unsalted butter
- 1 small sprig fresh thyme
- 3 1/3 cup fresh blueberries, divided
- 3 tablespoons plus 1 teaspoon granulated sugar, divided
- 3/4 teaspoon pectin
- 3/4 teaspoon sherry vinegar
- Lemon Curd
- 1 tablespoon water
- 1/2 teaspoon granulated gelatin
- 1 large egg
- 1/4 cup plus 1 tablespoon granulated sugar
- Peel and juice of 1 lemon
- 5 tablespoons unsalted butter, cut into 1/2-inch cubes
- 1/2 cup heavy cream
- Puff Pastry
- One 14-ounce sheet puff pastry (thawed if frozen)
- 1/2 cup confectioners sugar
- Crème Fraîche
- 1/3 cup crème fraîche
- 1/4 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Spaghetti and Clams
By stancec44
Place clams in a sink filled with cold water
- 6 1/2 pounds clams
- 6 tablespoons olive oil divided
- 1/2 cup dry white wine, divided
- 3 garlic cloves, sliced, divided
- 3 small dried chiles, crumbled, divided
- 1 pound spaghetti or linguine
- Kosher salt and freshly gound black pepper
- 3 tablespoons chopped flat-leaf parsley
Bing Bread (Try This)
By stancec44
SERVINGS: MAKES TWO 10" OR SIX 6" ROUND LOAVES
- Sour Cream Butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoons sour cream
- 3/4 teaspoon kosher salt
- Bread And Assembly
- 1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.)
- 2 tablespoons plus 1 1/2 tsp. sugar
- 2 1/2 teaspoons kosher salt, divided
- 4 cups all-purpose flour, plus more for surface
- 1 large russet potato, unpeeled, cut into 1/2" pieces
- 3 tablespoons vegetable oil, divided
- 1 pound bacon, cut crosswise into thirds
- 2 tablespoons toasted sesame oil, divided
- 8 ounces white cheddar, grated (about 2 cups)
- 1 1/2 cups thinly sliced scallions (from about 1/2 bunch)
- 1 tablespoon soy sauce
- 2 tablespoons sesame seeds, divided
The Workhorse Loaf: Simple Crusty White Bread
By stancec44
Spraying the bread and keeping it covered for the first part of the bake has a twofold effect, both keeping the cru...
- 1000 grams all-purpose flour, plus more for dusting
- 700 grams room-temperature water, divided if using active dry yeast
- 22 grams salt
- 4 grams instant yeast, 5 grams active dry yeast, or 10 grams fresh yeast (see note above)
- Vegetable, canola, or other neutral oil, for greasing
Leite's Homemade Ice Cream Bars
By stancec44
Recreate the ice cream bar of your childhood
- 1 quart (1 liter) your favorite store-bought or homemade ice cream*, softened
- 1 1/4 pounds (625 grams) bittersweet or semisweet chocolate, chopped
- 2 tablespoons (30 ml) grapeseed or other mild olive or vegetable oil
- Chopped almonds, cookie crumbs, shredded coconut, crushed English toffee, jimmies, funfetti, or toppings of your choice
Cinnamon-Hazelnut Pavolva with Coconut Cream
By stancec44
The cinnamon in the pavlova really elevated the meringue, and it's always fun to play with billowy whipped egg whit...
- For the pavlova:
- 6 egg whites
- 2 cups sugar
- 1 tablespoon cinnamon
- 1 heaping teaspoon balsamic vinegar
- 4 tablespoons ground skinned hazelnuts
- To assemble:
- 4 (14-ounce) cans organic whole coconut milk, refrigerated (I use Natural Value brand, which is marked Kosher for Passover)
- Seeds scraped from 1/2 a vanilla bean
- 2 cups mixed sliced fruit, like cubed ripe mangoes, raspberries, blackberries, pomegranate seeds, and cubed kiwi