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Recipes
Crème Anglaise
By norsegal8
This rich, smooth cream, served cold, is the perfect accompaniment for charlottes filled with Fruit Cloud Cream or ...
- 2 tablespoons sugar
- pinch of salt
- 4 large egg yolks
- 1 cup milk
- 1/2 vanilla bean, split lengthwise*
- 2 to 3 tablespoons liqueur or eau-de-vie
- You may substitute 1 teaspoon vanilla extract for the vanilla bean, but the bean offers a fuller, more aromatic flavor. If using extract, add it after the sauce is cool.
Foolproof Spaghetti Carbonara
By norsegal8
It’s important to work quickly in steps 2 and 3
- Ingredients
- 8 slices bacon, cut into 1/2-inch pieces
- 1/2 cup water
- 3 garlic cloves, minced
- 2 1/2 ounces Pecorino Romano, grated (1 1/4 cups)
- 3 large eggs plus 1 large yolk
- 1 teaspoon pepper
- 1 pound spaghetti
- 1 teaspoon salt
Pumpkin Cake with Cream Cheese Icing
By norsegal8
Preheat oven to 300°F. Grease 3, 8-inch round cake pans
- FROSTING:
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice (optional)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin
- 1/4 cup vegetable oil
- 1 cup milk
- 12 oz (1 1/2 packages) cream cheese, softened
- 3/4 cup unsalted butter, softened
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 6 cups powdered sugar
Viennese Whirls - Mary Berry
By norsegal8
Directions For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a potato masher
- For the jam
- 200g (7oz) raspberries
- 250g (9oz) jam sugar
- For the biscuits
- 250g (9oz) very soft unsalted butter
- 50g (1¾oz) icing sugar
- 225g (8oz) plain flour
- 25g (1oz) cornflour
- For the filling
- 100g (3½oz) unsalted butter, softened
- 200g (7oz) icing sugar, plus extra for dusting
- ½ tsp vanilla extract
Thick and Chewy Gingerbread Cookies
By norsegal8
If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for Thin...
- 3 cups unbleached all-purpose flour
- 3/4 cup packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon table salt
- 3/4 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened slightly
- 3/4 cup unsulphured molasses
- 2 tablespoons milk
Pineapple Upside-Down Cake - CI
By norsegal8
For this recipe, we prefer to use a 9-inch cake pan with sides that are at least 2 inches high
- Pineapple Topping
- 1 medium fresh pineapple (about 4 pounds), prepared according to illustrations below (about 4 cups prepared fruit)
- 1 cup firmly packed light brown sugar (7 ounces)
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Cake
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), softened but still cool
- 3/4 cup granulated sugar (5 1/4 ounces)
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1 egg white at room temperature
- 1/3 cup whole milk at room temperature
Maple Pecan Pie
By norsegal8
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes
- Pie Shell
- 1 1/4 cups unbleached all-purpose flour, plus extra for dough and rolling surface
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter, chilled, cut into 1/4 -inch pieces
- 2 tablespoons vegetable shortening, frozen, cut into small pieces
- 1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
- 1 large egg yolk, beaten with 1/8 teaspoon water
- Filling
- 4 tablespoons unsalted butter, cut into 1-inch pieces
- 1/2 cup granulated sugar
- 1/4 teaspoon table salt
- 3 large eggs
- 1 cup maple syrup, pure, preferably Grade B or Grade A dark amber
- 1 1/2 cups whole pecans (6 ounces), toasted and chopped into small pieces
Triple Ginger Pear Crisp
By norsegal8
The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used
- 3/4 cup almonds (3 ounces)
- 1/2 cup unbleached all-purpose flour (2 1/2 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 4 tablespoons granulated sugar
- 3/4 teaspoon ground ginger
- 2 tablespoons chopped crystalized ginger
- Table salt
- 5 tablespoons unsalted butter, melted and cooled
- 1 teaspoon cornstarch
- 1 teaspoon grated fresh ginger
- 1 teaspoon fresh lemon juice from 1 lemon
- 3 pounds ripe but firm pears (6-7 medium), see note above
Roasted Brined Turkey
By norsegal8
WHY THIS RECIPE WORKS: Big birds and small birds, kosher birds, and self-basting birds—with all of these choices,...
- Table salt
- 1 turkey (12 to 22 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy, if making
- 4 tablespoons unsalted butter, melted
Vanilla Rum Panna Cotta with Salted Caramel - Barefoot Contessa
By norsegal8
In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water
- 2 2 2 teaspoons (1 packet) unflavored gelatin
- 3 3 3 cups heavy cream, divided
- 2 2 2 cups plain whole-milk yogurt
- 2 2 2 teaspoons pure vanilla extract
- 1 scraped from 1 vanilla bean
- 3/4 3/4 3/4 cup sugar
- Dark rum, such as Mount Gay
- 1/2 1/2 1/2 cup good caramel sauce, such as Fran's
- Fleur de sel