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Recipes
Peach Salad w/ Blue Cheese & Fresh Herbs
By vealam
Slice the peaches into thick wedges and transfer to a large bowl
- 4-5 large white peaches
- 2 tablespoons olive oil plus extra for garnishing
- 1 tablespoon lemon flavored white balsamic vinegar *see notes*
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped oregano
- 1 teaspoon fresh chopped purple basil
- Salt and black pepper
- 4 cups green mache leaves *see notes*
- 1/4 cup candied pecans
- 1/4 cup sliced toasted almonds
- 1/2 cup blue cheese, crumbled
Roasted Cherry Sangria
By vealam
Preheat oven to 400 degrees F
- 1 pound cherries, pitted and sliced in half
- 1 tablespoon sugar
- 1 750 ml bottle red zinfandel (Gnarly Head)
- 5 ounces Kirsch (cherry flavored liqueur)
- 1 orange, thinly sliced
- 1 750 ml bottle cava brut rosé (sparkling rose wine)
- mint or basil leaves
Roasted Banana and Caramel Milkshake
By vealam
Preheat the oven to 400°F
- 2 whole bananas
- 3 cups dulce de leche or caramel swirl ice cream
- 1/4-1/2 cup of milk, depending on thickness desired
- Optional: ice cubes to make it super thick.
- 1 tablespoon caramel sauce, warmed just enough to be pourable
- unsweetened or lightly sweetened whipped cream
- additional caramel sauce
- chocolate sauce
- 2 halves of a bruleed banana (3 step tutorial found here)
Samoa Layer Cake
By vealam
Preheat oven to 350. Spray two 8 or 9 inch pans with nonstick spray and line the bottom with parchment paper
- Cake:
- 2 3/4 cups cake flour
- 2 1/2 tsp baking powder
- 2 sticks (1 cup) salted butter, slightly softened
- 1 3/4 cup granulated sugar
- 4 large eggs at room temperature (I often place them in a bowl of warm tap water if I forget to get them out)
- 1 Tablespoon vanilla
- 1 1/2 cups whole milk
- Filling:
- 3 cups toasted coconut, divided
- 2 (11 oz) bags caramel bits (or 2 bags wrapped caramels, 11 oz each)
- 1/2 cup heavy cream
- Frosting:
- 1 stick salted butter, slightly softened
- 1 tsp vanilla
- 1 1/2 cups powdered sugar
- 1/4 cup dark cocoa powder (I used Hershey Special Dark)
- 3 TBS warm water
Caramel Apple Pecan Pull Apart Muffins
By vealam
In a small saucepan, heat the milk, and butter, until it begins to steam, but not yet simmering
- For the Dough:
- 1/3 cup milk
- 1/4 cup unsalted butter
- 1/4 cup water, room temperature
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- For the Filling:
- 1/3 cup lightly packed brown sugar
- 2 teaspoons ground cinnamon
- 1 apple, diced
- 2/3 cup chopped pecans
- 1/3 cup golden raisins
- 1/3 cup caramel sauce
Pumpkin Tiramisu
By vealam
Lightly oil a 9-inch springform pan
- 2 cups whipping cream
- 1/2 cup granulated sugar
- 8 ounces mascarpone cheese, at room temperature
- 1 15 ounce can pumpkin
- 1 teaspoon pumpkin pie spice
- 1 cup brewed coffee
- 1/2 cup pumpkin liqueur
- 2 7-ounce packages lady fingers
- 6 ginger snap cookies
Cucumber-Dill Yogurt Dip
By vealam
In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly...
- 2 cups plain whole milk yogurt
- 1/4 English hothouse cucumber, small dice (about 3/4 cup)
- 2 tablespoons minced fresh dill
- 1 teaspoon ground coriander
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon white wine vinegar
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes
Peanut Butter Brownie Ice Cream Sandwiches
By vealam
Preheat the oven to 325°F and line the pans with parchment paper leaving an overhang on two sides of each pan
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 Tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 1 pint vanilla ice cream
- 1/2 cup smooth or chunky peanut butter (optional)
- Special equipment: Two square 8-inch metal baking pans
Coconut-Lime Pork Tacos with Black Beans and Avocado
By vealam
In a large skillet, heat one tablespoon of olive oil over medium heat
- 1 pound ground pork
- 1 small onion, finely chopped
- 1 large garlic cloves, thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon Spanish smoked paprika
- Cayenne pepper, to taste
- 2/3 cup coconut milk, stirred (full-fat recommended)
- 3 tablespoons pineapple juice (I keep small cans on hand for this dish)
- 1-2 tablespoons freshly squeezed lime juice, from 1 lime
- 2 cups or one 15 ounce can cooked black beans, drained and rinsed
- Corn or flour tortillas, for serving
- 1 1 large avocado, diced
- Other recommended toppings: corn salsa, chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese
Best Baked Apples
By vealam
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 7 large (about 6 ounces each) Granny Smith apples
- 6 tablespoons unsalted butter, softened
- 1/4 cup packed brown sugar
- 1/3 cup dried cranberries, coarsely chopped
- 1/3 cup coarsely chopped pecans, toasted
- 3 tablespoons old-fashioned rolled oats
- 1 teaspoon finely grated zest from 1 orange
- 1/2 teaspoon ground cinnamon
- pinch table salt
- 1/3 cup maple syrup
- 1/3 cup plus 2 tablespoons apple cider