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Recipes
Marshmallow Sauce
By mariannefeldman
by Elizabeth Green from epicurious
- 2 teaspoons powdered dried egg whites, such as Just Whites
- 3 tablespoons warm water, divided
- 2/3 cup light corn syrup
- 1/2 cup confectioners' sugar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- Special equipment: Stand mixer
Cannoli
By mariannefeldman
tip from show-mix w some cream cheese to make smoother if not using fresh ricotta
- opt-add candied orange peel
- 1 cup all-purpose flour, plus more for flouring the dough and your work surface
- 3 tablespoons granulated sugar
- 2 tablespoons leaf lard, plus enough for frying
- 2 tablespoons distilled white vinegar
- 2 extra-large eggs, divided
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- For the Cannoli Cream
- 2 cups fresh ricotta
- 2/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/3 cup semi-sweet chocolate chips, preferably mini chips
- Powdered (10x) sugar, for dusting cannoli
Tofu (Shrimp) with Garlic Sauce
By mariannefeldman
Shrimp with Garlic Sauce Try w/tofu Recipe courtesy Brian Boitano foodnetwork
- Shrimp:
- 2 cups canola oil
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- .
- Garlic Sauce:
- 2 tablespoons brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 cup vegetable broth
- 1 1/2 tablespoons cornstarch
- 2 tablespoons canola oil
- 1/2 medium onion, sliced
- 3 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 1/2 red bell pepper, chopped
- 2 cups broccoli florets, blanched
- 1 (8-ounce) can water chestnuts, drained
- 4 cups cooked white rice, for serving
Meringues Chocolate Dacquois
By mariannefeldman
King Arthur Flour Chocolate Dacquoise text size: A A A Made from egg whites whipped to fluffy peaked clouds, Dacqu...
- http://www.kingarthurflour.com/blog/2013/01/31/chocolate-dacquois/
- Volume Ounces Grams
- 6 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 3/4 cup granulated sugar, superfine preferred
- 3/4 cup nut flour (almond and hazelnut are good choices here)
- pinch of salt
- 1/3 cup unsweetened cocoa powder
Cannoli Ice Cream
By mariannefeldman
Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily
- 2 cups (454 g) fresh ricotta , well drained
- 3/4 cup (150 g) sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup (240 ml) heavy cream
- 1/4 cup packed (50 g) finely chopped (1/4-inch) candied orange peel (page 193)
- 1/4 cup (40 g) semisweet or dark mini chocolate chips
- 3 (5-inch) cannoli shells
Chicken and Vegetable Spring Rolls
By mariannefeldman
cookingchanneltv
- Filling
- 1 tablespoon groundnut oil (peanut)
- 1 (7 ounce) skinless chicken breast, cut into pea-sized pieces
- 4 dried Chinese mushrooms or dried shitake mushrooms or dried porcini mushrooms, reconstituted in hot water for 20 minutes, drained and finely chopped
- 1 tablespoon light soy sauce
- 1 tablespoon five-spice powder
- 1 teaspoon freshly grated ginger
- 3 ounces bean sprouts
- 2 large spring onions, finely sliced lengthwise
- 1 small carrot, julienned
- 1 tablespoon oyster sauce
- 1/2 tablespoon light soy sauce
- Sea salt and freshly cracked white pepper
- Spring Rolls
- 12 large or 24 small spring roll wrappers, thawed, if frozen
- 1 tablespoon cornstarch, blended with 1 tablespoon hot water
- Groundnut oil, for frying
Tofu - Herbed Cakes
By mariannefeldman
Directions 1. Preheat oven to 200 degrees F
- 1 16-oz. pkg. firm tofu (fresh bean curd), drained
- 1 large carrot, finely shredded (2/3 cup)
- 2 green onions, chopped
- 1/4 cup snipped fresh cilantro
- 2 Tbsp. snipped fresh mint
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. canola oil
- 1/2 of a cucumber, chopped
- 1/2 of a mango, seeded, peeled, and chopped
- 1 recipe Dipping Sauce, recipe below
- Fresh mint (optional)
Almond Cloud Cookies
By mariannefeldman
kingarthurflour
- Opt: see tips below:
- 10 ounces almond paste
- 1 cup sugar
- 1/4 teaspoon salt
- 2 large egg whites, lightly beaten (@ 30 grams = 60 grams)
- 1/4 teaspoon gluten-free almond extract
- 1/8 teaspoon extra-strong bitter almond oil (or 1/8 tsp lemon or orange oil)
- Confectioners' sugar or glazing sugar, for topping
- 1 cup choc chips
- or pignoli
- or combo almond & hazelnut or pistachio paste
Chocolate Coconut Sherbet
By mariannefeldman
from Room For Dessert, p 120 David Lebovitz
- 1 cup water
- 1 cup sugar
- 5 oz bittersweet choc
- 2 cups canned Thai coconut milk
- 1 tbs dark rum
Carrot Cake - Spiced - CI
By mariannefeldman
SPICED CARROT CAKE WITH VANILLA BEAN-CREAM CHEESE FROSTING Makes one 13 by 9-inch cake
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon table salt
- 1 pound medium carrots (6 to 7 carrots), peeled
- 1 1/2 cups granulated sugar (10 1/2 ounces)
- 1/2 cup light brown sugar packed
- 4 large eggs
- 1 1/2 cups vegetable oil or safflower, or canola oil
- Cream Cheese Frosting
- 2 vanilla beans
- 8 ounces cream cheese , softened but still cool
- 5 tablespoons unsalted butter softened, but still cool
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups confectioners' sugar (4 1/2 ounces)