Vealam's profile page
Recipes
Pineapple Mule
By vealam
For the Cocktail: Fill a copper mug or cocktail glass with ice
- For the cocktail:
- 2 fresh mint leaves, divided
- 1 1/2 ounces vodka
- 3 ounces DOLE® 100% Pineapple Juice
- 6 ounces chilled ginger beer
- For the mocktail:
- 2 fresh mint leaves, divided
- 1 1/2 ounces Ginger Switchel Drink or unsweetened apple juice
- 3 ounces DOLE® 100% Pineapple Juice
- 6 ounces chilled ginger beer
Mexican Hot Cocoa Cake
By vealam
Preheat the oven to 300°
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup cocoa, (Dutch-process cocoa powder)
- 1/4 cup hot-chocolate mix (any kind)
- 1/4 tsp cayenne pepper
- 1/2 tsp cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 eggs
- 1 1/4 teaspoons vanilla extract
- 1/2 cup oil
- 1 cup coffee, at room temperature
- 2 cups whipped cream, with a few Tb of sugar and a dash of cinnamon and tsp vanilla
- shaved chocolate for garnishing
Roasted Blueberry Creme Fraiche Ice Cream
By vealam
Preheat the oven to 400 degrees F
- 3 (6-ounce) clamshells blueberries
- 6 egg yolks
- 5 ounces granulated sugar
- 1 1/4 cup whole milk
- splash of pure vanilla extract
- 8 ounces creme fraiche
Southwestern Chopped Salad
By vealam
Making the dressing: puree all ingredients in a food processor/blender until smooth
- Dressing:
- Large head of Romaine 15 oz.
- 1 can of black beans, rinsed and drained
- 1 large orange bell pepper
- 1 pint cherry tomatoes
- 2 cups corn (fresh or frozen, thawed)
- 5 green onions
- Optional: avocado
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
- 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
- 1-2 garlic cloves
- 1/4 cup olive oil
- 1 1/2 tsp. white wine vinegar
- 1/8 tsp. salt
Perfect Pie Crust
By vealam
Combine the flour, sugar, and salt in a bowl
- 2 1/2 cups (300 grams) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cut into cubes
- 1/2 cup (118 ml) buttermilk, cold
- 1-2 tablespoons vodka or water, cold
Caramel Apple Shortbread Crumble
By vealam
Preheat the oven to 350 degrees
- 3 C. Flour
- 3/4 C. Powdered Sugar
- 1 1/2 C. (3 sticks)Butter, softened
- 3 very large Granny Smith Apples, cored, peeled, and sliced(1/8" thickness)
- 1 1/2 C. Sugar
- 1/3 C. Water
- 3/4 C. Heavy Cream
- 2 T. Butter
- 1 t. Coarse Salt
Cheddar Bacon Scones
By vealam
Ahead of time, cook bacon to a crisp
- 3 strips of fresh cut bacon
- 1/2 c. + 1 tbsp. heavy cream
- 1 egg + 1 yolk
- 2 c. unbleached all-purpose flour
- 3 tbsp. pure cane sugar
- 1 tbsp. aluminum-free baking powder
- 3/4 tsp. kosher salt
- 6 tbsp. unsalted butter, chilled
- 2-3 green onions
- 1/3 c. cheddar cheese, grated
Homemade Lemon Curd
By vealam
Luscious, thick and bright sunny yellow, and bursting with fresh lemony citrus flavor, our Homemade Lemon Curd is m...
- 7 to 8 large egg yolks (about 130 grams w/o shells), depending on size
- 1 1/4 cups + 2 tablespoons (275 grams) granulated sugar
- 4 1/2 fluid ounces (about 133 ml) freshly squeezed lemon juice (4 large lemons)
- Pinch of kosher or sea salt
- 1 tablespoon (6 grams) finely grated lemon zest
- 1/2 cup (1 stick/113 grams) chilled unsalted butter, cut into pats
Hummingbird Cupcakes
By vealam
Preheat oven to 350ºF. Prepare a cupcake tin by lining it with cupcake liners
- For the frosting:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, with juice
- 1 cup chopped pecans
- 1 cup shredded coconut
- 2 large mashed bananas
- 16 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 4 cups powdered sugar
- 2 tsp vanilla extract
- For garnish:
- additional chopped pecans
- additional shredded coconut
Lavender Basil Lemonade
By vealam
In a small sauce pan bring the lavender and 2 cups water to a boil
- 1 tablespoon dried lavender
- 3/4 cup fresh basil, roughly chopped + more for garnish
- 1/3-1/2 cup honey OR coconut and or granulated sugar*
- 5 cups water, divided
- 1 cup freshly squeezed lemon juice
- ice, for serving