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Recipes
Bittersweet Chocolate Tart with Salted Caramelized Pistachios
By stancec44
Make the Pistachios: Line a baking sheet with foil
- For the Pistachios:
- 1/2 cup salted whole roasted shelled pistachios
- 1/2 cup granulated sugar
- 1/8 tsp. fine sea salt
- For the Tart Shell:
- 4 oz. (8 Tbs.) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp. finely grated orange zest
- 3/4 tsp. pure vanilla extract
- 1/8 tsp. table salt
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- For the Filling:
- 1 cup half-and-half
- 2 Tbs. granulated sugar
- Pinch table salt
- 7 oz. semisweet chocolate (up to 64% cacao), coarsely chopped
- 1 large egg, lightly beaten
- 1 recipe Salted Caramelized Pistachios
- Fleur de sel or other flaky sea salt
Spanish Crusted Roast Pork Tenderloin (Overnight)
By stancec44
Crunchy on the outside, juicy on the inside, this pork tenderloin gets sultry flavor from smoked paprika, almonds, ...
- 4 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 3/4 cup panko (Japanese bread crumbs)
- 3/4 cup sliced almonds, toasted, cooled, and coarsely ground in a food processor
- 4 teaspoons finely chopped rosemary
- 2 1/2 teaspoons pimentón (smoked paprika), divided
- 2 tablespoons Madeira
- 2 (1-pound) pork tenderloins
Ryan's Key Lime Pie
By stancec44
When something is described as being one of the best things that the judges have tasted in three series of the Bake...
- Sweet Pastry
- 300g plain flour
- 60g icing sugar
- 1 tbsp ground ginger
- pinch of salt
- 180g unsalted butter, chilled and diced
- 3 large free range egg yolks
- About 2tbsp icy water
- Filling
- 4 pieces stem ginger in syrup, drained and finely chopped
- finely grated zest and juice of 6 limes
- 397g tin of condensed milk
- 4 large free range egg yolks
- 300mL double cream, well chilled
- Italian meringue
- 250g granulated sugar
- 5 tbsp water
- 4 large free range egg whites, at room temperature
- Decoration
- 2 limes, finely sliced
- few small sprigs mint
Double Lemon Scones
By stancec44
Preheat the oven to 375°
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 2 tablespoons finely grated lemon zest plus 1/4 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1 tablespoon poppy seeds
- 1 stick unsalted butter, cut into cubes and chilled
- 1 cup heavy cream, plus more for brushing
- 1 cup confectioners’ sugar
Loaded Baked Potato Tot Waffle
By stancec44
The kind of bacon you use here matters
- 4 scallions, cut into 1-inch pieces
- Flaky sea salt
- 8 ounces thick-cut smoked bacon, cut into 1/2-inch pieces
- 1 32-ounce bag tater tots (preferably Ore-Ida), room temperature
- 3 ounces sharp cheddar, coarsely grated (about 3/4 cup)
- Sour cream and cilantro leaves with tender stems (for serving)
Raw Chocolate Tart with a Cashew Coffee Crust (Vegan-GF)
By stancec44
Filling: Combine all of the ingredients in a food processor and blend until completely smooth
- Filling Ingredients:
- 1 cup cacao or raw cacao powder
- 1 cup full fat or light coconut milk
- 1 1/2 cup raw cashews, soaked for 1 – 2 hours
- 1/4 cup raw honey or 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- Crust Ingredients:
- 1 1/2 cups cashews
- 1 tablespoon finely ground coffee
- 2 teaspoons cocoa or cacao powder
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil
- 1 tablespoon raw honey or 1/2 teaspoon maple syrup
- Topping suggestions:
- cacao nibs
- sea salt
- hemp seeds + berries
- toasted coconut
- bananas
- coconut whip
Alfajores - Filled Cookies with Dulce de Leche and Coconut Topping
By stancec44
Recipe for Dulce de Leche also in Cookies & Bars
- 1/2 cup butter (1 stick)
- 1/2 cup granulated sugar
- 4 large egg yolks, lightly beaten
- 1 tsp pure vanilla extract
- 2 Tbs brandy or cognac
- 1 tsp freshly grated lemon zest
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 cup grated coconut dulce de leche (canned or homemade)
Low-Maintenance Risotto
By stancec44
MAKES 4 MAIN-COURSE SERVINGS OR 8 SIDE-DISH SERVINGS
- 2 tablespoons olive oil
- 1 small onion, finely minced
- 1 garlic clove, finely minced
- 1 cup arborio rice
- 1/3 cup dry white wine
- 3 cups chicken or vegetable broth
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Sautéed mushrooms, optional
Lime Snowball Cookies (Special Ingredient)
By stancec44
Preheat oven to 350°F. Line 2 baking sheets with parchment paper
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon (packed) finely grated lime peel
- 1/2 teaspoon lime oil*
- Additional powdered sugar
- Available at chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).
Thin Mint Tarts
By stancec44
1. Preheat the oven to 350°F
- CRUSTS
- 3 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- FILLING
- 2 cups dark chocolate chips
- 1 cup heavy cream
- 1/2 teaspoon peppermint extract
- Cocoa powder, as needed for finishing
- Chopped fresh mint, as needed for finishing