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Recipes
Chocolate Cake with Fleur de Sel Caramel Filling
By mschweickert
Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves
- sugar
- water
- light corn syrup
- heavy whipping cream
- (1/2 stick) unsalted butter, diced
- crème fraîche or sour cream
- fresh lemon juice
- Large pinch of fine fleur de sel* plus additional for assembly
- bittersweet chocolate, chopped
- heavy whipping cream
- sugar
- all purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- whole milk
- large eggs
- (1 stick) unsalted butter, melted
- hot water
- instant espresso powder or instant coffee
- almonds, toasted, coarsely chopped
Chocolate, Cranberry and Ginger Trifle
By mschweickert
For filling: Combine first 5 ingredients in heavy medium saucepan
- 2 (12-ounce) bags cranberries
- 1 3/4 cups sugar
- 1 cup orange juice
- 1 tablespoon grated orange peel
- 1 teaspoon ground ginger
- 1/2 cup chopped crystallized ginger
- 1 3/4 cups whole milk
- 6 large egg yolks
- 3/4 cup sugar
- 1/4 cup cornstarch
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup Grand Marnier or other orange liqueur
- 1/2 cup chopped crystallized ginger
- 1 3/4 cups chilled whipping cream
- 1 (16-ounce) frozen pound cake, thawed, cut crosswise into 16 slices, each slice quartered
- 9 tablespoons Grand Marnier or other orange liqueur
Parmesan-And-Pepper Sticks
By mschweickert
Directions Preheat oven to 375 degrees, with racks in upper and lower thirds
- All-purpose flour, for rolling
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons melted unsalted butter
- 6 tablespoons grated Parmesan
- Ground pepper
Cinnamon Bun Apple Pie
By mschweickert
Directions Place a baking sheet in the oven and preheat to 400 degrees F
- 1 14 .5-ounce box refrigerated pie dough
- All-purpose flour, for dusting
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/8 teaspoons ground cinnamon
- 5 assorted apples, such as McIntosh, Granny Smith and Pink Lady (about 2 pounds)
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 2/3 cup confectioners' sugar
- 2 tablespoons milk, plus more if needed
Best Buttermilk Pancakes
By mschweickert
Directions Heat griddle to 375 degrees
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Grilled Asian Pork Chops and Baby Bok Choy
By mschweickert
Preparation Prepare barbecue (medium-high heat)
- 1/3 cup black bean garlic sauce
- 3 large garlic cloves, minced
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons oriental sesame oil
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped peeled fresh ginger
- 4 boneless center-cut pork chops (about 8 ounces each)
- 4 baby bok choy, halved lengthwise
- 2 tablespoons chopped fresh cilantro
- 4 lime wedges
Roast Beef Tenderloin with Caesar Crust
By mschweickert
by Bruce Aidells
- 1 4-pound center-cut beef tenderloin, fat and silverskin trimmed
- Kosher salt
- 4 teaspoons freshly ground black pepper plus more for seasoning
- 2/3 cup fine fresh breadcrumbs made from day-old white bread
- 2/3 cup finely grated Parmesan
- 2/3 cup mayonnaise
- 4 anchovy fillets packed in oil, drained, finely chopped
- 4 teaspoons Dijon mustard
- 4 teaspoons finely grated lemon zest
- 2 teaspoons Worcestershire sauce
- 2 garlic cloves, finely chopped
Spinach, Bacon and Onion Dip
By mschweickert
Directions Preheat oven to 350 degrees
- 4 slices bacon, thinly sliced crosswise
- 1 medium yellow onion, diced medium
- coarse salt and ground pepper
- 1 teaspoon all-purpose flour
- 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
- 1 cup whole milk
- 1/2 cup sour cream
- 1 bar (8 ounces) cream cheese
- 1/2 cup grated Parmesan
- Crostini or pita chips, for serving
Baked Flounder with Roasted Tomatoes
By mschweickert
Directions Preheat oven to 450, with racks in upper and lower thirds
- 6 plum tomatoes, halved lengthwise
- 2 tablespoons olive oil, plus more for one of the baking sheets
- 3/4 teaspoon dried tarragon
- Pinch sugar
- Coarse salt and ground pepper
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 3 slices white sandwich bread (about 1 ounce each), torn into large pieces
- 4 flounder fillets (1 1/2 pounds total)
- 2 tablespoons Dijon mustard
Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots
By mschweickert
Directions In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots
- 1 medium onion, peeled and quartered, stem end left intact
- 1 pound new potatoes (about 12)
- 1 pound medium carrots, cut into 2 1⁄2-inch lengths
- 2 1/2 pounds beef brisket, trimmed
- kosher salt and black pepper
- 1 6-ounce can tomato paste
- 1 cup brewed black coffee
- 3 tablespoons Worcestershire sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons chopped fresh flat-leaf parsley
- country bread (optional)