Kathryns' profile page
Recipes
Sprinkle Cake
By kathryns
Purple, pink, green , yellow, blue sprinkles
- 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
- 2 1/2 cups cake flour, plus more for dusting
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 1/2 cup vegetable shortening, room temperature
- 1 3/4 cups sugar
- 2 tablespoons pure vanilla extract
- 1 large egg
- 1 cup ice-cold water
- 1/2 cup whole milk
- 1/2 cup well-shaken buttermilk
- 1 cup sprinkles (assorted colors)
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Swiss Meringue Buttercream for Sprinkle Cake
- 1 to 1 1/4 cups sprinkles, for decorating
Cherry Blossom Cookies
By kathryns
Simple sugar cookies serve as the canvas for these elegant "cherry blossoms
- Sugar Cookies
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 2 tablespoons brandy
- Royal Icing
- 2 large egg whites
- 2 1/2 cups confectioners' sugar, sifted, plus more as needed
- 1 teaspoon fresh lemon juice
- Pink gel food color
- 1/2 teaspoon brown luster dust
- Clear alcohol, such as vodka or lemon extract
Blitz Torte
By kathryns
Can refrigerate pastry cream up to 2 days; Can refrigerate cake up to 3 hrs before serving
- large egg whites:
- For the cake
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
- 1 cup unbleached all-purpose flour, plus more for pans
- 1/2 cup sugar 1/2 teaspoon kosher salt
- 4 large egg yolks (reserve the whites for meringue topping)
- 1/4 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- For the meringue topping
- 1 cup plus 1 tablespoon sugar, divided
- 1/2 cup sliced blanched almonds
- 1/2 teaspoon ground cinnamon
- For the pastry cream filling:
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of kosher salt
- 2 cups whole milk
- 2 tablespoons orange juice
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 2 teaspoons freshly grated orange zest
Perfect Fried Eggs
By kathryns
1. HEAT OIL in 12- or 14-inch nonstick skillet over LOW HEAT for 5 minutes
- 2 teaspoons vegetable oil
- 4 large eggs
- Salt and pepper
- 2 teaspoons unsalted butter, cut into 4 pieces
Mini Strawberry-Rhubarb Galettes
By kathryns
To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds with 1/2 cup sugar in a food processor
- All-purpose flour, for dusting
- 1 package (14 ounces) frozen puff pastry, preferably all-butter, thawed
- 8 ounces rhubarb, trimmed and sliced 1/4 inch thick (1 1/2 cups)
- 8 ounces fresh strawberries, hulled and sliced 1/4 inch thick (1 1/2 cups) OR 8 oz raspberries
- 1/2 cup lavender sugar (see note, above) or granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon coarse salt
- 1 large egg white, lightly beaten
- Coarse sanding sugar
- Whipped cream, for serving
One-Pan Pasta
By kathryns
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and w...
- 2 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
Chocolate Mousse
By kathryns
Chill 2 hours; Can be covered and refrigerated up to 24 hours
- 6 ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse
- 4 tablespoons unsalted butter
- pinch table salt
- 1 teaspoon vanilla extract
- 2 tablespoons strong coffee or 4 teaspoons brandy, orange-flavored liqueur, or light rum
- 4 large eggs, separated
- 2 tablespoons granulated sugar
- 1/2 cup heavy cream, plus extra for garnish
Oyster and Cracker Dressing
By kathryns
Preheat oven to 400 degrees with rack in top third
- 2 sleeves saltine crackers (about 66)
- 1-1/2 sticks unsalted butter, melted
- 2 pints shucked fresh oysters in their liquor, drained and 1/4 cup liquor reserved
- 1/3 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 2 tablespoons finely chopped flat-leaf parsley leaves
- Lemon wedges, for serving
Swiss Chard and Vegetable Crostata
By kathryns
It is wonderful as an appetizer or as a passed hors d'oeuvre at parties
- Crostata Dough:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 5 tablespoons butter, very cold
- 4 tablespoons water, very cold
- Chard:
- 3 pounds Swiss chard
- 3 tablespoons extra-virgin olive oil
- 2 cups leeks, white and light green only, chopped
- 2 cups scallions , chopped
- 2 tablespoons fresh marjoram, chopped
- salt freshly ground black pepper
- 2 cups ricotta
- 1 cup Parmigiano-Reggiano, freshly grated
- 3 large eggs
- 1/2 cup heavy cream
- 1 egg yolk, beaten with a few drops of water
White Chocolate Cups with Chocolate Sorbet
By kathryns
Make sure the chocolate coating on the balloons is thick so that the bowls stay intact when you pop the balloons
- For Garnish:
- 1 tablespoon corn syrup
- 3 cups water
- 1 1/4 cups sugar
- 2 cinnamon sticks, toasted
- 1 tablespoon rum
- 1 pound bittersweet chocolate chips
- 2 cups white chocolate, melted
- 4 (dark color) balloons, inflated to the size of a softball or large grapefruit
- 1 cup bittersweet chocolate, melted
- Whipped cream
- Fresh berries
- Fresh mint
- Slivered Almonds