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Recipes
Chinese dumplings/potstickers
By mutzali
In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed
- pork filling:
- 1 lb ground pork
- 4 large napa cabbage leaves, minced
- 3 stalks green onions, minced
- 7 shitake mushrooms, minced
- 1/2 cup bamboo shoots, minced
- 1/4 (55g) cup ginger root, minced
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp (corn starch
- dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
- 2 cups all-purpose flour
- 1/2 cup warm water
- flour for worksurface
Ciabatta
By mutzali
Make sponge: In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy
- For sponge
- 1/8 teaspoon active dry yeast
- 2 tablespoons warm water (105°‐115° F.)
- 1/3 cup room-temperature water
- 1 cup bread flour
- For bread
- 1/2 teaspoon active dry yeast
- 2 tablespoons warm milk (105°‐115° F.)
- 2/3 cup room-temperature water
- 1 tablespoon olive oil
- 2 cups bread flour
- 1 1/2 teaspoons salt
Danish Dough
By mutzali
Make the dough: Detrempe: Combine the flour and salt together, set aside
- For the butter block (Beurrage):
- •1 ounce fresh yeast or 1 tablespoon active dry yeast
- •1/2 cup whole milk
- •1/3 cup sugar
- •Zest of 1 orange, finely grated
- •Zest of 1 lemon, finely grated
- •3/4 teaspoon ground cardamom
- •1-1/2 teaspoons vanilla extract
- •1/2 vanilla bean, split and scraped
- •2 large eggs, chilled, lightly beaten
- •1/4 cup fresh orange juice
- •3-1/4 cups all-purpose flour
- •1 teaspoon salt
- •1/2 pound (2 sticks) cold unsalted butter
- •1/4 cup all-purpose flour
Lemon Sandwich Cookies
By mutzali
Preheat oven to 350 degrees
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 1/2 teaspoon salt
- 2 cups all-purpose flour, sifted
- Icing (filling)
- 8 oz. cream cheese
- 1 tsp lemon extract
- 1 cup powdered sugar
Mint Chocolate Truffles
By mutzali
Break up the chocolate into small pieces about 1/4 to 1/2 inch in size
- 1 pound bittersweet chocolate
- 1 cup heavy cream
- 1 tsp mint extract
- Cocoa for dusting
Cherry chocolate cheese danish
By mutzali
Make the chocolate filling: Process the cake scraps in the food processor until fine crumbs form
- For the chocolate filling:
- 1/2 recipe danish dough
- •4 cup (3/4 lb) chocolate cake scraps
- •1 egg, lightly beaten
- •2 tbsp unsalted butter, melted and cooled
- •2 tbsp Kirsch
- •1/2 tsp almond extract
- •1/8 tsp salt
- For the curd cheese filling:
- •1 1/2 cups (12 oz) fresh curd cheese
- •1/4 cup + 2 tbsp sour cream
- •Zest of 1 large lemon
- •3 tbsp icing sugar, sifted (or to taste)
- •1/8 tsp (pinch) salt
- •1/2 tsp pure vanilla extract
- For the cherry filling:
- •1/2 cup granulated sugar
- •1/4 cup Kirsch
- •1/4 cup brandy (you can use all Kirsch or all brandy, whatever you have in your home bar)
- •1/4 cup water
- •1/2 scraped vanilla bean used for making the dough
- •2 cups Bing cherries, stemmed and pitted
- •2 tsp pure vanilla extract
- •1/3 cup whole toasted almonds, coarsely chopped
- For the egg wash:
- •1 egg
- •1 tbsp milk
- For the clear glaze:
- •1/2 cup sugar
- •1/4 cup water
- •1 tbsp light corn syrup
- For the sugar glaze:
- •1 cup confectioners’ sugar, sifted
- •About 2 tbsp Kirsch
- •A drop of almond oil (or pure almond extract)
- •1/4 cup toasted sliced almonds for sprinkling
Bleu cheese crackers
By mutzali
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 min...
- 1/4 pound butter at room temperature
- 8 ounces Stilton cheese, crumbled, at room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 extra-large egg beaten with 1 tablespoon water for egg wash
- 1/2 cup roughly chopped walnuts
Cherry chocolate cheese danish
By mutzali
Make the chocolate filling: Process the cake scraps in the food processor until fine crumbs form
- For the chocolate filling:
- 1/2 recipe danish dough
- •4 cup (3/4 lb) chocolate cake scraps
- •1 egg, lightly beaten
- •2 tbsp unsalted butter, melted and cooled
- •2 tbsp Kirsch
- •1/2 tsp almond extract
- •1/8 tsp salt
- For the curd cheese filling:
- •1 1/2 cups (12 oz) fresh curd cheese
- •1/4 cup + 2 tbsp sour cream
- •Zest of 1 large lemon
- •3 tbsp icing sugar, sifted (or to taste)
- •1/8 tsp (pinch) salt
- •1/2 tsp pure vanilla extract
- For the cherry filling:
- •1/2 cup granulated sugar
- •1/4 cup Kirsch
- •1/4 cup brandy (you can use all Kirsch or all brandy, whatever you have in your home bar)
- •1/4 cup water
- •1/2 scraped vanilla bean used for making the dough
- •2 cups Bing cherries, stemmed and pitted
- •2 tsp pure vanilla extract
- •1/3 cup whole toasted almonds, coarsely chopped
- For the egg wash:
- •1 egg
- •1 tbsp milk
- For the clear glaze:
- •1/2 cup sugar
- •1/4 cup water
- •1 tbsp light corn syrup
- For the sugar glaze:
- •1 cup confectioners’ sugar, sifted
- •About 2 tbsp Kirsch
- •A drop of almond oil (or pure almond extract)
- •1/4 cup toasted sliced almonds for sprinkling
Cooked Fondant
By mutzali
1. Sprinkle marble slab lightly with water
- 2 cups granulated sugar
- 1/2 cup water
- 2 tbsp light corn syrup
Rum Cake
By mutzali
For Cake Grease a Bundt pan and spread pecans on the bottom of the pan
- Cake:
- 1 1/2 cups pecan pieces, reserve 1/4 cup
- 4 whole eggs
- 1/2 cup water
- 1/2 cup oil
- 1/2 gold rum
- 1 (18.25-ounce) box yellow cake mix
- 1 (1 oz) small box sugar-free instant vanilla pudding mix
- Glaze:
- 1 cup granulated sugar
- 1/4 cup water
- 1 stick butter
- 1/2 cup gold rum