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Recipes
Candy Bourbon Milkshakes
By vealam
Add sugar, water, and corn syrup to a medium saucepan, and bring to a boil over high heat, stirring until the sugar...
- To make the salted bourbon caramel:
- 2 cups white sugar
- 1/2 cup water
- 1 tablespoon light corn syrup
- 1 cup heavy cream
- 1/2 cup good quality bourbon (I used Woodford Reserve)
- 1 teaspoon flaky sea salt (or kosher salt)
- To make the milkshake:
- 3 scoops good quality vanilla ice cream
- 1/4 cup brewed espresso, chilled (or strongly brewed coffee)
- 2 tablespoons good quality bourbon (I used Woodford Reserve)
- 1 tablespoon salted bourbon caramel (recipe below)
- 2 small candy bars, chopped (I used Twix Fun Size, but many others would work well here)
- Whipped cream, for topping
- Flaky sea salt, for topping
Roasted Cherry Bourbon Milkshakes with Hot Fudge
By vealam
Preheat oven to 375 degrees F
- 1 1/2 cups fresh cherries, pitted with stems removed
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- 2 cups vanilla bean ice cream
- 1 cup milk
- 1/4 cup bourbon
- 4 tablespoons hot fudge
- whipped cream for serving
- cacao nibs for garnish
- a cherry on top!
Salsa Verde Chicken and Rice Tortilla Soup
By vealam
In a small bowl, combine the chili powder, cumin, oregano, paprika, brown sugar and a large pinch of salt + pepper
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- salt + pepper, to taste
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs or breast
- 2 cups homemade or store bought salsa verde
- 4 cups low sodium chicken broth
- 2 cup broccoli rabe or kale, chopped
- 2 cups cooked white or brown rice OR quinoa*
- 1/2 cup fresh cilantro, chopped
- juice of 1 lime
- 8 corn tortillas, quartered or thinly slice
- oil, for frying
- sliced avocado, plain greek yogurt, fresh cilantro, sharp cheddar cheese + green onions, for topping
Sticky Toffee Banana Pudding
By vealam
by Lauren Chattman
- Toffee Sauce:
- 1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
- 1/2 cup (packed) golden brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup (1/2 stick) unsalted butter
- Banana Cake:
- 2 cups unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2/3 cup (packed) dark brown sugar
- 2 large eggs
- 1 cup mashed very ripe bananas (2 to 3)
- 1 tablespoon dark rum
- 1 1/2 teaspoons vanilla extract
- Sliced bananas (optional)
- Special Equipment:
- 8 x 8 x 2-inch nonstick metal baking pan
French Onion Soup
By vealam
Make the beef broth Preheat the oven to 450°
- BEEF BROTH:
- 5 pounds beef neck and shinbones
- 2 onions, halved
- 2 leeks, white and light green parts only, chopped
- 1 carrot, chopped
- 1 head of garlic, halved
- 3 thyme sprigs
- 6 parsley sprigs
- 2 bay leaves
- 1/2 teaspoon whole black peppercorns
- SOUP:
- 2 tablespoons canola oil
- 8 large onions (4 pounds), thinly sliced
- Kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 1/2 quarts beef broth (above)
- Bouquet garni made with 2 bay leaves, 4 thyme sprigs and 1 teaspoon whole black peppercorns
- 1 tablespoon Cognac
- 2 tablespoons apple cider vinegar
- Pepper
- FOR SERVING:
- Toasted baguette slices
- 4 ounces cave-aged Gruyère, shredded (1 1/2 cups)
- 4 ounces Emmental cheese, shredded (1 1/2 cups)
- Chopped chives
- Black pepper
Maple-Bourbon Banana Pudding Cake
By vealam
Preheat the oven to 375°
- 6 tablespoons unsalted butter
- 1/2 cup superfine sugar
- 1 overripe banana, mashed
- 1 large egg
- 1 cup whole milk, at room temperature
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 3/4 cup pure maple syrup
- 1/2 cup light brown sugar
- 2 tablespoons bourbon
- 1/4 cup finely chopped pecans
- Vanilla ice cream, for serving
Peach Salad with Tomatoes, Feta and Basil Vinaigrette
By vealam
For the DRESSING: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing ...
- BASIL VINAIGRETTE:
- 1/4 cup torn fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup good-quality sherry vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot, roughly chopped
- Kosher salt and cracked black pepper
- SALAD:
- 1 1/2 pounds heirloom tomatoes, roughly chopped
- 4 to 5 ripe peaches, sliced into wedges
- 1/2 cup crumbled feta cheese, for garnish
Chocolate Stuffed Sweet Potato Cupcakes with Caramel Icing
By vealam
To make the filling: In a small saucepan combine the chocolate, cream, and butter
- FOR THE FILLING:
- 2 cups semisweet chocolate chips
- 2/3 cup heavy cream
- 2 tablespoons unsalted butter
- FOR THE CUPCAKES:
- 2 cups (9 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoons ground nutmeg
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 cup packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups cooked and mashed sweet potato puree
- 1/2 cup buttermilk or milk
- FOR THE ICING:
- 15 caramel candies, unwrapped
- 1/4 cup milk, divided
- 1 stick (4 ounces) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- 1/4 teaspoon sea salt
Upside Down Pineapple Parfaits
By vealam
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 1 1/2 cups cake flour, plus more for pan
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract, plus 1 teaspoon
- 1 stick plus 6 tablespoons unsalted butter
- 3 large eggs
- 1 1/4 cups sugar
- 2/3 cup low-fat buttermilk
- 3 cups diced pineapple, cut into 1/2-inch cubes
- 1/3 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup chopped pecans
- 8 maraschino cherries
Bechamel Sauce
By vealam
Marion Cunningham
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk, heated
- Salt
- Freshly ground pepper