Kathryns' profile page
Recipes
Pumpkin-Pecan Tart
By kathryns
1. Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round
- FOR THE FILLING:
- FOR THE CRUST
- All-purpose flour, for work surface
- 1/2 recipe Pate Brisee
- 1 egg white, lightly beaten
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs, room temperature
- 1 teaspoon ground cinnamon
- Pinch of coarse salt
- FOR THE TOPPING
- 3/4 cup light-brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of coarse salt
- 4 tablespoon unsalted butter, cut into small cubes and chilled
- 1 1/2 cups pecan halves
- Sweetened whipped cream, for serving
Smoky Barbecue Beans with Jalapeño
By kathryns
Place beans in large bowl
- 1 16-ounce package dried pinto beans (about 2 1/4 cups)
- 1 1/2 pounds smoked turkey wings, cut apart at joints, or smoked ham hocks
- 2 tablespoons olive oil
- 2 1/4 cups chopped onions
- 2 jalapeño chilies, minced
- 2 garlic cloves, minced
- 1 cup ketchup
- 1/3 cup (packed) golden brown sugar
- 2 tablespoons spicy brown mustard (such as Gulden’s)
- 1 teaspoon Worcestershire sauce
Pan-Roasted Brined Pork Chop
By kathryns
8-12 hours brining
- 1/2 cup kosher salt
- 1/2 cup sugar
- 1 tsp. juniper berries
- 1/2 tsp. whole black peppercorns
- head of garlic. halved crosswise
- plus 2 unpeeled cloves for basting
- 2 large sprigs thyme
- 1 2"-thick bone-in pork chop 2 ribs; about 1lb.)
- 2 Tbsp. grapeseed or vegetable oil
- 3 Tbsp. unsalted butter
- Flaky or coarse sea salt
Alsatian Pork Pie - La Tourte de la Vallée de Munster
By kathryns
Hubert Keller recipe. Serve it warm or at room temperature for an informal lunch or supper, or take it along on a p...
- 4 slices stale bread or brioche (about 4 ounces)
- 6 tablespoons whole milk
- 1 tablespoon unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 loves garlic, very finely chopped
- 1 3/4 pounds coarsely ground pork
- 1/4 teaspoon ground coriander
- Pinch of freshly grated nutmeg
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh thyme
- 2 large eggs
- Sea salt and freshly ground black pepper
- 2 sheets puff pastry (11 by 15 inches)
Oak Leaf Cookies
By kathryns
Make ahead Up to 2 days, airtight at room temperature, or up to 1 month, frozen
- 1/2 cup salted butter, at room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- About 1 1/4 cups flour Leaf green and black gel paste food coloring*
Ricotta and Roasted Tomato Bruschetta with Pancetta
By kathryns
Preheat the oven to 325°
- 10 ounces multicolored cherry tomatoes
- 2 garlic cloves, thickly sliced
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Pepper
- 4 thin slices of pancetta
- 32 sage leaves
- 1 pound fresh ricotta cheese
- 8 slices of country bread, cut 1/4-inch thick and toasted
- Flaky sea salt, for serving
Pumpkin Custard Profiteroles with Maple Caramel
By kathryns
*Preparation* +For maple caramel:+ Stir sugar and butter in heavy small saucepan over medium heat until blended a...
- 1 cup maple sugar
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup heavy whipping cream
- 1/4 cup bourbon
- 1/4 teaspoon vanilla extract
- 3 cups whipping cream
- 2 1/4 cups canned pure pumpkin
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup sugar
- 9 large egg yolks
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 4 large eggs
- 1 large egg yolk
- Lightly sweetened whipped cream
- 1 cup pecans, toasted, chopped
Slow Roasted Pork Shoulder with Salsa Verde
By kathryns
Brine and refrigerate for 12 to 24 hours
- For the pork:
- Kosher salt
- 1-1/2 cups dark brown sugar
- 1 large onion, halved
- 1 large clove garlic, smashed, or 6 spring garlic tops, coarsely chopped
- 4 Tbs. fennel seed
- 4 Tbs. black peppercorns
- 1 tsp. juniper berries, cracked
- 6 to 7 lb. bone-in pork shoulder with skin
- For the salsa verde:
- 2 bunches scallions (about 12 to 14), trimmed
- 1-1/2 cups extra-virgin olive oil
- 2/3 cup fresh lemon juice
- 1/2 cup coarsely chopped pickled ramps with 1/2 cup pickled ramp liquid
- 1 tsp. Aleppo pepper flakes
- 1 tsp. Asian fish sauce
- 1 tsp. soy sauce
- Kosher salt
- 1 cup chopped fresh parsley or dill (or combination of both)
- 16 cups (10 ounces) mixed greens, for serving
Pork Pernil
By kathryns
ATK. Dependent on securing a 7-lb, bone-in, pork picnic shoulder (skin on!)
- 1 1/2 cups chopped fresh cilantro leaves and stems
- 1 onion, chopped coarse
- 1/4 cup kosher salt
- 1/4 cup olive oil
- 10 garlic cloves, peeled
- 2 tablespoons pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 (7-pound) bone-in pork picnic shoulder
- 1 tablespoon grated lime zest plus 1/3 cup juice (3 limes)
Lemon Lemon Loaf
By kathryns
NOTE: Makes TWO loaf pans
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups sugar
- 8 large eggs, at room temperature
- 1/4 cup grated lemon zest (from about 4 lemons)
- 1/4 cup fresh lemon juice
- 2 cups (4 sticks) unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- 2 cups confectioners' sugar, sifted, or more if needed
- 4 to 6 tablespoons fresh lemon juice