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Recipes
Roasted Strawberry Rhubarb Custard Popsicles
By vealam
Preheat the oven to 425 degrees
- FOR THE CUSTARD LAYER:
- 2 Rhubarb Stalks, sliced
- 1 pound Strawberries, hulled and halved
- 1/4 cup Sugar
- 2 cups milk
- 3/4 cups Sugar
- 7 egg yolks
- pinch of salt
- 1 teaspoon Vanilla
Salted Double Chocolate Muffins
By vealam
Preheat the oven to 400 degrees F
- 1 scant cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1 tablespoon cocoa powder (I used dark cocoa)
- 1/3 cup sugar
- 1/2 cup milk
- 2 tablespoons strong coffee
- 3 1/2 tablespoons vegetable oil
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup chocolate chips
- sea salt
- 1/2 cup powdered sugar
- 1 tablespoon cocoa powder
- 1 tablespoon milk
French Coconut Pie
By vealam
This beautiful and stunning coconut pie will impress everybody around the table at your Easter feast!
- 4 tbsp butter, melted
- 2 eggs
- 1 tbsp flour
- 3/4 cup sugar
- 1 cup shredded coconut
- 1 cup coconut milk
- 1 graham cracker pie crust or unbaked pastry pie crust
- 8 ounces Cool Whip
- Additional coconut for garnish
BLT Chopped Salad with Herb & Yogurt Dressing
By vealam
To make the salad: Preheat oven to 425 degrees F
- For the dressing:
- 1 1/2 cups corn, fresh or frozen, cooked
- 1 tbsp olive oil
- 6-8 slices bacon, cooked and diced
- 1 avocado, sliced
- 3 hearts of romaine, washed and chopped
- 2 cups cherry tomatoes, diced
- 1/2 cup feta cheese, crumbled
- 6 oz plain Greek yogurt
- 1/4 cup mayonnaise (I used olive oil mayo)
- 1 tbsp olive oil
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp chives or green onions, chopped
- juice of 1 lemon
- 2-4 tbsp milk, depending on how thick/thin you want it
- 2 tbsp olive oil
- 1/2 tsp salt
Asian Honey Chicken
By vealam
Heat vegetable oil in a large skillet over medium high heat
- For the sauce:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 1/2 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon cornstarch
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes, or more, to taste
Pear & Poppy Seed Coffee Cake
By vealam
MAKE PEAR FILLING: Wash and cube the pears and place in a pot
- FOR THE CAKE BATTER:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted Challenge butter, softened
- 1 1/4 cups granulated sugar
- 1 1/4 teaspoons finely grated lemon zest
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- FOR THE PEAR FILLING:
- 5 bosc pears
- 2 tablespoons poppy seeds
- 1/4 cup almond flour
- 1 cup sugar
- FOR THE CRUMBLE TOPPING:
- 2/3 cup all-purpose flour
- 2/3 cup packed light-brown sugar
- 1/2 cup (1 stick) unsalted Challenge butter, softened
Palomaesque Cocktail
By vealam
In a cocktail shaker, stir the mezcal with the honey until dissolved
- 1 oz mezcal
- 1 1/2 oz Cocchi Americano
- 1/4 oz honey
- 1/2 oz lime juice
- 1 oz grapefruit juice
- pinch of salt
- 1 1/2 oz sparkling water
- grapefruit wheel for garnish
Crumb Cake
By vealam
Preheat oven to 350 degrees
- Crumbs:
- 1 cup + 2 Tbsp (160g) all-purpose flour
- 1/3 cup (74g) packed light brown sugar
- 1/3 cup (72g) granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (4 oz) unsalted butter, melted
- Cake:
- 1 cup (143g) all-purpose flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 Tbsp (2.5 oz) unsalted butter, softened
- 1/2 cup (109g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup (2 oz) milk
- 1/4 cup (2 oz) sour cream
Eggplant Parmesan Rollatini
By vealam
Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets
- 4 tablespoons olive oil
- 2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
- kosher salt and black pepper
- 1 1/2 cups marinara sauce
- 2 large eggs
- 1 15-ounce container ricotta
- 2 teaspoons dried oregano
- 2 cups grated mozzarella (8 ounces)
- 1/2 cup grated Parmesan (1 1/2 ounces)
Blueberry Buckle Recipe With Lemon Glaze
By vealam
Preheat the oven to 375 degrees F
- For the cake:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups all-pupose flour
- 2 1/2 cups fresh blueberries
- For the topping:
- 1 cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1 teaspoon grond cinnamon
- 1/2 cup (1 stick) unsalted butter, cut into pieces at room temperature
- For the glaze:
- 1 cup powdered sugar
- Zest of 1 lemon
- Juice of 1/2 lemon, add more if needed
- 2 tablespoons honey or vanilla flavored greek yogurt (optional)
- 1/4 teaspoon vanilla