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Recipes
Bee in Your Bonnet
By garciamoss
An easy-to-make honey sour gives this cocktail a sunny, lightly sweet edge
- Lemon-Honey Sour:
- 1 1/2 parts fresh lemon juice
- 1 part honey
- 1 1/2 oz. brandy
- 1 1/2 oz. gin
- 1 1/2 oz. Lemon-Honey Sour
- 1/2 teaspoon white crème de menthe or peppermint schnapps
- Lemon twist
Pastoral Tacos
By garciamoss
Place each pork cutlet between two pieces of plastic wrap and pound to a thickness of about 1/8 inch
- 3 (2-ounce) pork cutlets, trimmed of excess fat (or substitute a 6-ounce boneless center-cut pork chop)
- 1 tablespoon distilled white vinegar
- 2 tablespoons fresh pineapple juice
- 1/2 teaspoon pimenton (smoked Spanish paprika)
- 1/2 teaspoon crumbled dried pasilla or ancho chile (or substitute red pepper flakes)
- 1/2 teaspoon kosher or coarse sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh pineapple chunks, cut into 1/2-inch cubes
- 1 tablespoon chopped fresh cilantro leaves
- 1 large shallot lobe, finely chopped
- 1/2 medium jalapeño chile, stemmed, seeded, and chopped
- 1/2 lime
- 3 corn tortillas
- 1 teaspoon extra-virgin olive oil
King Cake
By garciamoss
King cakes, which commemorate the Epiphany—the wise men's discovery of the baby Jesus—are eaten the world over ...
- FOR THE DOUGH:
- 1 (1/4-oz.) package active dry yeast
- 1/4 cup sugar
- 1/2 cup milk
- 2 tbsp. light brown sugar
- 1/2 tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 2 3/4 cups flour
- 3/4 tsp. kosher salt
- 8 tbsp. softened butter
- FOR THE FILLING:
- 1 lb. cream cheese
- 1/2 cup packed dark brown sugar
- 1/2 cup chopped pecans
- 2 tbsp. maple syrup
- 2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- Zest of 1/2 lemon
- FOR THE ICING:
- 2 cups confectioners' sugar
- 1/4 cup buttermilk
- Green, purple, and yellow sanding sugars
Giada’s S'more Brownie Bites
By garciamoss
Cook's Note: Quinoa flour is available at health food stores
- 1 stick unsalted butter, at room temperature
- 1 1/4 cups mini chocolate chips
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup quinoa flour
- 3/4 cup mini marshmallows
- 1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed
- Special equipment: a 24-count mini-muffin pan, 24 mini-muffin cup liners, such as Betty Crocker mini-size baking cups
Butternut Squash and Saffron Risotto
By garciamoss
In a pan, gently heat 2 tablespoons of olive oil and cook the squash/pumpkin, stirring occasionally until very soft...
- 1/2 pound (250 grams) peeled and diced butternut squash or pumpkin
- 4 tablespoons olive oil
- Salt and pepper to taste
- 2 pints (1 liter) vegetable stock
- 1 pinch (about 0.1 gr) of saffron threads
- 1 cup (250 ml) dry white wine
- 1 brown onion, chopped finely
- 11 ounces (320 grams) arborio, carnaroli, or Vialone Nano rice
- 1 sprig fresh rosemary or thyme, leaves picked and chopped
- 2 tablespoons (30 grams) cold butter
- Finely grated Parmesan cheese to serve
Southern Pecan Butterballs
By garciamoss
They actually go by a lot of names depending on where they were made: Mexican Wedding Cookies Danish Wedding Cooki
- 1 cup butter flavored vegetable shortening
- 1 cup powdered sugar (plus more for coating)
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/8 tsp. table salt
- 1 1/2 cups pecans, roughly chopped
Early Girl Tomato Marmalade
By garciamoss
Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough
- 1 pound seeded lemons, halved crosswise, each half cut lengthwise into quarters, and sliced crosswise medium-thin
- 1 pound navel or seeded Valencia oranges, halved crosswise, each half cut lengthwise into quarter and sliced crosswise medium-thin
- 3-1/2 pounds Early Girl or other sweet red tomatoes
- 4 pounds 14 ounces white cane sugar
- 4 ounces strained freshly squeezed lemon juice
- A large pinch of saffron
- 1 (1-1/2-inch) piece cinnamon stick
Bourbon-O's (Chocolate Sandwich Cookies with Bourbon Cream)
By garciamoss
A classic chocolate sandwich cookie with a bourbon cream twist
- COOKIES:
- 1 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon espresso powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 teaspoon vanilla extract
- For the filling:
- 4 tablespoons unsalted butter, softened
- 1/4 cup vegetable shortening
- 2 cups plus 1/3 cup powdered sugar
- 1 vanilla bean, seeds scraped
- 1 teaspoon vanilla extract
- 2 teaspoons bourbon
Homemade Oat Milk
By garciamoss
Step 1: Rinse and drain 1 cup of steel-cut oats
- 1 cup steel-cut oats
- 3 cups filtered water
- 1.5-2 tbsp pure maple syrup (or other liquid sweetener or pitted dates), to taste
- 1 tsp pure vanilla extract
- scant 1/4 tsp fine grain sea salt (enhances flavour)
- 1/4 tsp ground cinnamon (optional, but nice)
- other tools
- You will also need a blender (any blender should work as we don’t need to blend the oats super smooth), a fine sieve, a large bowl, a small bowl, and measuring spoons/cup.
Buñuelos de Calabaza (Pumpkin Fritters)
By garciamoss
For the Syrup: Put all the ingredients, except for the vanilla, in a medium-size pot on medium heat until the sugar...
- For the Syrup:
- 1 pound fresh pumpkin
- 4 spice cloves
- 1 cinnamon stick
- 1/2 inch fresh ginger root
- 1 pound all-purpose flour
- 2 tablespoons baking powder
- 5 ounces sugar
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup 2% milk
- Canola oil for frying fritters
- 2 cups sugar
- 1 cup water
- 1/2 teaspoon lime juice
- 1 cinnamon stick
- 1 tablespoon vanilla extract