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Recipes
Citrus Margarita with Lemon, Lime and Ginger Rim
By vealam
Instructions to prepare the rim 1
- For the rim:
- Zest of two organic lemons
- Zest of one organic lime
- 1.5 cups sugar
- 1.5 tablespoon ground ginger
- 1 tablespoon Kosher salt
- For the margarita:
- 1 oz fresh pink grapefruit juice
- .5 oz lime juice
- .5 oz lemon juice
- 2 oz tequila blanco
- .5 oz Cointreau
Tropical Lemon Curd Bars
By vealam
To make the curd, whisk the sugar, lemon zest, lemon juice and butter cubes in a small saucepan over medium-low hea...
- For the curd:
- 3/4 cup sugar
- 1 tbsp lemon zest
- 3/4 cup lemon juice
- 1/2 cup (1 stick) unsalted butter, into cubes
- 3 egg yolks
- For the crust and topping:
- 1 cup butter (2 sticks), softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 2/3 cup coconut flakes
- 1/2 cup sliced almonds, toasted
Peanut Butter Cheesecake Doughnuts with Salted Chocolate Bourbon Caramel
By vealam
In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast
- Doughnuts:
- 2 tablespoon plus 1 teaspoon active dry yeast
- 1 cup warm milk (I used 2%)
- 2 1/2 cups bread flour
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, softened and cut into cubes
- Canola oil, for frying
- Cheesecake Filling:
- 8 ounces cream cheese
- 1/3 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2-3/4 cup creamy peanut butter
- Chocolate Caramel:
- 1 cup granulated sugar
- 5 tablespoons butter
- 1/2 cup heavy cream
- 1 tablespoon bourbon (optional)
- 4 ounces dark chocolate, chopped
Forbidden Braised Beef Bowl
By vealam
For the Braised Beef: In a large heavy pot over high heat add the vegetable oil
- Braised Beef:
- 3 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 3-4 pound boneless top round
- 2 yellow onions, thinly sliced
- 8 cups beef broth
- Sauce:
- 2 cloves garlic, minced
- 3 tablespoons brown sugar
- 2 tablespoons sriracha
- 3 tablespoons tamari (gluten free soy sauce)
- Forbidden Black Rice:
- 3 cup black rice
- 6 cups water
- 1 teaspoon kosher salt
- 1 fresh bunch of watercress
- (optional) serve with sriracha for a spicy kick!
Kale & Caramelized Onion Stuffing
By vealam
Heat oven to 400°F. Slice crusts off bread (you can save them for breadcrumbs) and tear loaf into rough 1-ish-inch...
- 1 1/4-pound (20 ounce) round of sourdough or dense country-style white bread
- 1/2 cup olive oil, divided
- 3 tablespoons unsalted butter, divided
- 3 medium yellow onions, thinly sliced in half-moons
- Kosher salt
- 1/2 teaspoon sugar or honey
- 2 tablespoons sherry vinegar
- 1 pound (large bundle) curly kale, center ribs and stems removed, chopped or torn into large chunks
- 2 garlic cloves, minced
- 2 cups vegetable, chicken or turkey broth, divided
- Red pepper flakes, to taste
- 2 tablespoons sherry
The Painkiller Cocktail
By vealam
In a cocktail shaker, combine rum, pineapple juice, orange juice, coconut cream and 3 ice cubes
- 2 oz. dark rum
- 4 oz. pineapple juice
- 1 oz. orange juice
- 1 oz. sweetened coconut cream (I used Coco Lopez)
- 5 ice cubes
- freshly grated nutmeg
- slice of lime, for garnish
Vanilla Bean Cheesecake
By vealam
For the crust: Preheat oven to 350 degrees
- Crust:
- 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
- 2 Tbsp (30g) granulated sugar
- 6 Tbsp (3 oz) unsalted butter, melted
- Cheesecake:
- 3 (8 oz) pkgs cream cheese, softened
- 1 cup (210g) granulated sugar
- Seeds of 2 Cooking Classy Vanilla Beans
- 3 large eggs
- 3/4 cup (180g) sour cream
- 1/3 cup (80ml) heavy cream
- Mousse:
- 7 oz white chocolate, roughly chopped
- 1 1/2 cups (355ml) heavy cream
- 6 oz cream cheese, nearly at room temperature
- 1 1/2 Tbsp (22g) granulated sugar
- Seeds of 1 Cooking Classy Vanilla Bean
- Whipped cream topping:
- 3/4 cup heavy cream
- 1 1/2 Tbsp (22g) granulated sugar
- Seeds of 1/2 Vanilla Bean (optional)
Drunken Monkey Popsicles
By vealam
Pour 1/2 ounce of Crème de Banana liqueur into each popsicle mold
- 5 fluid ounces Crème de Banana liqueur
- 20 fluid ounces Silk Toasted Coconut + Cashew Nutchello
- 1 1/4 cups finely shredded unsweetened Coconut
Lobster Pasta with Herbed Cream Sauce
By vealam
Bring very large pot of salted water to boil
- 3 1 3/4-pound live lobsters
- 3 tablespoons olive oil
- 1/4 cup tomato paste
- 2 large plum tomatoes, chopped
- 1/3 cup dry white wine
- 2 tablespoons white wine vinegar
- 2 garlic cloves, sliced
- 2 fresh tarragon sprigs
- 2 fresh thyme sprigs
- 2 fresh Italian parsley sprigs
- 6 cups whipping cream
- 1 1/2 pounds fettuccine or linguine
Chinese Hot Pot
By vealam
In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil
- 6 cups chicken stock
- 6 cups water
- 1/2 cup rice vinegar
- 1/3 cup soy sauce
- 1 1/2 tablespoons sesame oil
- 3-5 slices of fresh ginger
- 3-5 garlic cloves, cracked
- 1 pound boneless chicken thighs, thinly sliced
- 5 ounces bean thread noodles (or rice noodles)
- 1 large bunch of green onions
- 1 1/2 cup mung bean sprouts
- 8 ounces mushrooms, any variety
- 4 baby bok choy
- Chile-garlic sauce