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Recipes

Bee Pollen Sugar

Bee Pollen Sugar

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This was created to go on top of lavender honey ice cream with lemon curd and whip cream

  • 1/2 cup bee pollen granules
  • 1/2 cup clear crystal sugar or demerara sugar
  • 1/4 cup lavender flowers, food grade
  • 1/2 cup dried rose petals, food grade
4.3/5 (3 Votes)

Beet, Orange and Avocado Salad

Beet, Orange and Avocado Salad

By

Whisk together the EVOO, vinegar, shallot, garlic, salt, and pepper to make a vinaigrette

  • 3 tbsp EVOO
  • 1 tbsp sherry vinegar
  • 1 large shallot, finely minced
  • 1 large clove garlic, finely minced
  • 3 red beets, 3/4lb total
  • 2 naval or blood oranges
  • 1 ripe avocado
  • chopped cilantro
4.7/5 (12 Votes)

Molten Chocolate Cakes with Cherries

Molten Chocolate Cakes with Cherries

By

Combine cherries with juices, 1/2 cup sugar, kirsch, and cinnamon in heavy medium saucepan

  • 1 16-ounce bag frozen pitted dark sweet cherries, halved, thawed, undrained
  • 3/4 cup sugar
  • 1/4 cup kirsch (clear cherry brandy) or regular brandy
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • 2 large egg yolks
  • 1 large egg
  • 2 teaspoons all purpose flour
  • Powdered sugar
  • Fresh mint
4.4/5 (20 Votes)

Hazelnut Orange Waffles

Hazelnut Orange Waffles

By

Preheat waffle iron. Whisk together flours through salt

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2/3 cup toasted chopped hazelnuts
  • 1/4 cup packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, separated
  • 1 cup buttermilk
  • 1 cup freshly squeezed OJ
  • 1/4 cup grated orange zest
  • 4 tbs unsalted butter, melted
  • 1/2 tsp almond extract
4.3/5 (7 Votes)

Caramelized Pear Cake

Caramelized Pear Cake

By

Preheat oven to 350°F. Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat

  • 6 tablespoons (3/4 stick) unsalted butter
  • 3/4 cup (packed) golden brown sugar
  • 2 1/4 pounds Bosc pears, peeled, quartered, cored
  • 1 1/3 cups all purpose flour
  • 2/3 cup sugar
  • 3 tablespoons minced crystallized ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange peel
  • 1 cup grated peeled Bosc pears (about 2 medium)
4.5/5 (24 Votes)

Buckwheat Noodle Soup with Tofu, Wild Mushrooms, and Peas

Buckwheat Noodle Soup with Tofu, Wild Mushrooms, and Peas

By

Placeholder image

  • 1 ounce dried porcini
  • 2 cups boiling water
  • 1 quart vegetable stock, garlic stock, or tamari bouillon
  • 2 tbs soy sauce
  • 2 tsp grated fresh ginger, to taste
  • 6 ounces buckwheat soba noodles, broken
  • 1/2 pound firm tofu, diced
  • 1 1/2 cups fresh or frozen peas
  • 6 tbs chopped cilantro, for garnish
4.3/5 (9 Votes)

Black Bean Chili

Black Bean Chili

By

Heat broiler to high. Step Char the poblanos under the broiler so their skins blacken, 7-8 minutes

  • 4 large poblano peppers
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped or grated
  • Salt and freshly ground black pepper
  • 2 15-ounce cans black beans, drained of half their liquid
  • 2 tablespoons (a large palmful) chili powder
  • 2 teaspoons (about half a palmful) ground cumin
  • 1/2 teaspoon allspice (eyeball it)
  • 1 bottle dark lager beer, such as Negro Modelo
  • 1 15-ounce can (or half a 28-ounce can) crushed fire-roasted tomatoes
  • 2 cups beef or vegetable stock (use vegetable to make it vegetarian)
  • Hot sauce, to taste
  • 1/2 cup sour cream, for garnish
  • 1/2 cup chopped cilantro, for garnish
4.9/5 (8 Votes)

Baby Beet Sorbet

Baby Beet Sorbet

By

You'll be surprised how delicious this Baby Beet Sorbet recipe is!

  • 12 ounces baby beets about 12 to 14 beets, unpeeled, washed and quartered, ends trimmed
  • 2 cups sugar
  • 1 cup water
  • 2 tablespoons freshly squeezed lemon juice
5/5 (6 Votes)

Red Fruit Salad with Berries

Red Fruit Salad with Berries

By

To make the syrup, place the sugar, wine, star anise, lemon zest, and 1/2 cup of water in a small saucepan

  • SYRUP
  • 1/4 cup superfine sugar
  • 1/2 cup dry red wine
  • 1 star anise
  • 1 tsp lemon zest
  • SALAD
  • 1 2/3 cups strawberries, hulled and halved
  • 1 cup blueberries
  • 1 1/4 cups raspberries or other red berries
  • 1 1/4 cups cherries, halved and pitted
  • 5 small red plums, pitted and quartered
  • yogurt, to serve
4.6/5 (24 Votes)

Butterscotch Drop Scones

Butterscotch Drop Scones

By

Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl

  • 2 cups all purpose flour
  • 1/3 cup (packed) golden brown sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 1 cup butterscotch chips (about 6 ounces)
  • 1/2 cup (or more) chilled whipping cream
  • 1 large egg
4.6/5 (17 Votes)