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Recipes
Creamy Cauliflower 'n Cheese with Bacon
By vealam
A sprinkling of bacon and a dash of red pepper makes this a cheesy dish that you won't want to miss
- 1 head of cauliflower
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon red pepper flakes
- 1/4 cup butter
- 2 tablespoons cornstarch or arrowroot
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
- 2 cups shredded Pepper jack cheese, reserve a cup or so for topping
- Optional: 4 slices bacon, cut into 1/2" pieces and cooked until crisp
Gin and Tonic Cake
By vealam
Gin and Tonic Cake: Preheat oven to 350 degrees F
- Gin and Tonic Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 3/4 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons freshly zested lime rind
- 1/4 cup gin
- 1/4 cup milk
- juice of 1 lime
- Gin Glaze:
- 1 3/4 cups powdered sugar
- 5 tablespoons gin
- the juice of 1 lime
- Gin Icing:
- 2 1/2 cups powdered sugar
- 2-3 tablespoons gin
- drop of vanilla extract
Lemon Vanilla Pound Cake
By vealam
Preheat an oven to 375°F
- 5 oz. unsalted butter, at room temp.
- 4 oz. light brown sugar
- 2 oz. sugar
- 3 eggs
- 1 tsp. vanilla bean paste
- 1 tsp. vanilla extract
- 6 ounces all-purpose flour
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup heavy cream
- 1 tbsp. lemon zest
- 1 tbsp. lemon juice
Vanilla Bean Cake with Bourbon Soaked Peach Compote & Spicy Caramel Corn
By vealam
For the Peach Compote: Place the sliced peaches in a mason jar and fill with bourbon until the peaches are complet...
- For the Bourbon-Soaked Peach Compote:
- 3 peaches, skinned and sliced
- Bourbon
- 3/4 cup sugar
- 1/4 teaspoon ground cinnamon
- For the Vanilla Bean Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 vanilla bean
- 1 1/4 cup milk (I used almond milk, but any will work)
- For the Caramel Popcorn:
- 10 cups popped popcorn
- 1 cup lightly packed brown sugar
- 10 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cayenne pepper
- 1 tablespoon bourbon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- For the Spicy Bourbon Caramel Sauce:
- 1 cup sugar
- 1 tablespoon agave nectar
- 4 tablespoons bourbon, divided
- 1 cup heavy cream
- 1/2 vanilla bean
- 1 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 4 tablespoons unsalted butter
- For the Frosting:
- 3 1/2 sticks unsalted butter, room temperature
- 4 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
- 1 vanilla bean
- 1 teaspoon vanilla extract
- 3 tablespoons caramel sauce
High Cotton Brunswick Stew
By vealam
Heat the oil in a large, heavy pot over medium-high heat until shimmering
- 2 tablespoons canola oil
- 1 onion, preferably Vidalia, chopped
- 1 poblano or green bell pepper, cored, seeded, and chopped
- Coarse salt and freshly ground black pepper
- 2 cloves garlic, very finely chopped
- 1 teaspoon smoked paprika, or to taste
- 1/2 cup dry white wine
- 8 fingerling potatoes
- 6 cups homemade chicken stock or low-fat, reduced-sodium beef broth
- 1 (28-ounce) can whole tomatoes with juice
- 2 cups shelled fresh butter beans (about 1 1/2 pounds unshelled) or frozen butter beans
- Scraped kernels from 4 ears fresh sweet corn (about 2 cups)
- Bouquet garni (8 sprigs flat-leaf parsley; 6 sprigs thyme; 2 bay leaves, preferably fresh; and 10 whole black peppercorns, tied together in cheesecloth)
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 pound pork tenderloin, cut into medallions
Pumpkin Crunch Cake
By vealam
Preheat oven to 350°F. Butter a 9x13 inch baking pan
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix
- 1 cup chopped Fisher Pecans
- 1 cup unsalted butter, melted
Samoa Cheesecake
By vealam
Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in two layers of heavy duty foil
- FOR THE CRUST:
- 1 5.5-ounce package Pepperidge Farm Shortbread Cookies
- 1/2 cup shredded sweetened coconut
- 5 tablespoons unsalted butter, melted
- FOR THE CHEESECAKE:
- 32 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs; room temperature
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 2 teaspoons coconut extract
- FOR THE TOPPING:
- whipped cream
- 10 Samoa cookies, chopped
- 1/3 cup caramel sauce
- 1/3 cup semisweet chocolate chips, melted
- 1/3 cup toasted coconut
Sweet Cherry Pie
By vealam
Pie Crust Instructions: Combine the flour, sugar, and salt in a bowl
- Pie Crust:
- 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
- Pie:
- 1 double pie crust recipe
- 3 lbs (6 cups, 1.3 kg) cherries, pitted and halved
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon almond extract
- 1 large egg + 1 teaspoon water, for egg wash
Fresh Banana Curd
By vealam
In a blender or food processor, add eggs, butter, lemon juice, sugar and then bananas (in that order)
- 4 eggs, room temperature
- 4 tablespoons butter, room temperature
- 2 tablespoons fresh lemon juice
- 1 1/2 cups (300g)granulated sugar
- 4 ripe bananas
Carne Asada Pizza
By vealam
For the Cilantro Pesto: Place the cilantro leaves, pine nuts, garlic, lemon juice and parmesan in the base of a foo...
- For the flank steak:
- 1.25 lb flank steak
- 4 garlic cloves
- 1 jalapeño
- 1/2 bunch fresh cilantro
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- For the pizza:
- 1 recipe of your favorite pizza crust (I totally used store bought- thank you TJ's)
- 1 cup of cilantro pesto
- 6 oz shredded pepper jack cheese
- 1/2 small red onion, diced small
- fresh cilantro
- lime
- For the Pesto:
- 1 large bunch cilantro leaves, (trim lower stalks)
- 1/4 cup toasted pine nuts
- 1 clove garlic
- 2-3 tablespoons fresh lemon juice (1 large lemon)
- 1/4 cup fresh grated parmesan cheese
- 1/2 cup grapeseed oil
- 1/4 teaspoon salt (or more to taste)