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Recipes
Orange Cream Mimosa
By vealam
Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30...
- 2 1/2 cups freshly squeezed orange juice (5 to 6 oranges)
- 1 orange, zested
- 1 cup half-and-half
- 1 cup superfine sugar
- 1 bottle sparkling wine or Champagne*
- Strawberries, for garnish
- Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted
The Best Chocolate Cake
By vealam
CAKE: 1. Heat oven to 350°F
- CAKE:
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons King Arthur Flour Black Cocoa, optional
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- CHOCOLATE BUTTERCREAM FROSTING:
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
- 3 1/2 cups confectioners (powdered) sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
Lemon Berry Doughnut Trifle
By vealam
In a small bowl, stir together 1/2 cup of whipped topping and lemon curd until completely combined
- 1 cup of thawed whipped topping, divided
- 1/2 cup of lemon curd (homemade or store bought), room temperature
- 8 mini doughnuts (I used powdered sugar, but chocolate would be delicious, too!)
- 1/2 pint of fresh raspberries
3 Ingredient Tomato Tortellini Soup
By vealam
Add all ingredients to a pot and bring to a boil
- 4 cups chicken stock
- 1 28 ounce can diced fire roasted tomatoes (with liquid)
- 1 10 ounce bag of fresh tortellini
Bacon Cheddar Corn Spoonbread
By vealam
Butter a 2 quart baking dish and set aside
- 3 tablespoons butter plus more for the dish
- 2 cups whole milk
- 2 1/2 cups corn, cut from cob
- 2/3 cups yellow corm meal
- 1/2 tablespoon
- 1 teaspoon salt and
- pinch of cayenne pepper or to taste
- 1/2 cup cream
- 3/4 cup cubed gruyere cheese
- 3/4 cup shredded white cheddar
- 6 pieces smoked bacon, cooked and crumbled
- 5 egg whites
White Chocolate Blondies
By vealam
Preheat oven to 350°F. Line an 8"x8" dish with parchment paper and set aside
- 1/2 cup butter, room temperature
- 1 cup white chocolate chips
- 1 large egg, room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- powdered sugar, for topping
Sour Cherry Crumble
By vealam
by Daniel Humm and Will Guidara
- ALMOND CRUMBLE:
- 1 cup almond flour
- 1/2 cup cold butter, diced (1/4 inch)
- 1/2 cup plus 2 tablespoons bread flour
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- CHERRY FILLING:
- 4 cups pitted sour cherries
- 1/2 cup sugar
- 3 tablespoons flour
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Zest of 1/2 lemon
- 3 tablespoons butter
- WHIPPED RICOTTA:
- 1/2 pound ricotta
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Cheesy Chicken Dip
By vealam
Preheat your oven to 350 degrees
- 1 (8 ounce) brick softened cream cheese
- 1 cup mayonnaise (homemade or store bought)
- 1 tablespoon cornstarch
- 2 cups grated chihuahua cheese
- 1 cup grated monterey jack cheese
- 1-1/2 cups chopped grilled chicken (about 1 breast) [I used this recipe]
- 1 (4.5 ounce) can chopped green chiles
- 3 green onions, sliced
- chopped fresh cilantro, for serving
- tortilla chips, for serving
Homemade Naan
By vealam
Stir together warm water and honey until the honey has dissolved
- 1 cup warm water
- 2 tablespoons honey
- 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
- 3 1/2 cups all-purpose flour (or 2 cups white whole wheat flour + 1 1/2 cups all-purpose flour)
- 1/4 cup plain yogurt
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 egg
- 1/4 cup (4 tablespoons) butter
- 3 cloves garlic, minced
- (optional topping: chopped fresh cilantro)
Slow Cooker Green Chile Pork Posole
By vealam
Heat the broiler and place the chiles on a rimmed baking sheet
- 1 tablespoon olive oil, plus more for drizzling
- 1 pound poblano peppers
- 1 pound Anaheim chiles
- 1 white onion, diced
- 4 cloves garlic, minced
- 3 pounds cubed pork shoulder
- 2 tablespoons cumin
- 1 tablespoon Mexican oregano
- 2 teaspoons salt
- 1 teaspoon fresh cracked black pepper
- 1 quart chicken stock
- 2 25-ounce cans white hominy
- 2 limes, sliced
- Thinly sliced radishes (optional)
- Fresh cilantro leaves (optional)
- Thinly sliced green cabbage (optional)