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Recipes
Cream Puffs and Éclairs - KA
By mariannefeldman
kingarthurflour.com also video: http://www
- IN GRAMS:
- PASTRY SHELLS
- 1 cup water
- 1/2 cup (8 tablespoons) unsalted butter
- 3/8 teaspoon salt
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 4 large eggs
- CREAM PUFF FILLING
- 1 pint heavy or whipping cream
- 1/4 cup granulated sugar, or to taste
- 1 teaspoon vanilla extract
- CHOCOLATE ÉCLAIR FILLING
- pastry cream filling
- See easy substitute in tips, below.
- ICING
- 1 cup chocolate chips or chopped semisweet chocolate
- 1/2 cup heavy or whipping cream
- pastry shells
- 227 g water
- 113 g unsalted butter
- 3/8 teaspoon salt
- 149 g King Arthur Unbleached All-Purpose Flour
- 4 large eggs
- cream puff filling
- 454 g heavy or whipping cream
- 50 g granulated sugar, or to taste
- 1 teaspoon vanilla extract
- chocolate éclair filling
- pastry cream filling
- See easy substitute in tips, below.
- icing
- 170 g chocolate chips or chopped semisweet chocolate
- 113 g heavy or whipping cream
Coffee - Cold brewed
By mariannefeldman
nytimes June 27, 2007 Recipe: Cold-Brewed Iced Coffee
- Time: 5 minutes, plus 12 hours’ resting
- 1/3 cup ground coffee (medium-coarse grind is best)
- 1 1/2 cups water
- Milk (optional).
Fish Tacos HP
By mariannefeldman
- http://www.huffingtonpost.com/2014/05/29/fish-tacos-recipes_n_1552750.html?utm_hp_ref=taste&ir=Taste&ncid=fcbklnkushpmg00000032
Frozen Lemon Mousse Cake
By mariannefeldman
Desserts Magazine 5/2010 FROZEN LEMON MOUSSE CAKE RECIPE frozen_lemon_mousse_4The lemon mousse can be made ...
- Makes 8 servings
- 1 cup lemon juice
- 2 tablespoons finely grated lemon zest
- 2 cups granulated white sugar
- 4 large eggs yolks, plus 4 large whole eggs
- 3/4 cup unsalted butter (1-1/2 sticks), cut into small pieces
- 1-1/2 cups heavy cream
- , chilled
Frosting - Buttercream for piping - Wilton/Vegan Cupcakes
By mariannefeldman
Opt: as per Babycakes: add 1/2 cup powdered milk: Better Than Milk - Soy (Vegan) SEE ADJUSTMENTS MADE: FLUFFY FRO
- 1/2 cup veg shortening
- 1/2 cup butter or margarine, softened but not melted
- 3 1/2 cups confect sugar - sift if nec (Wilton calls for 1 lb = 4 cups)
- 2 tablespoons VC calls for 1/4 cup plain soy milk or creamer (Wilton calls for 2 tbs milk or water)
- 1 1/2 teaspoons vanilla extract (Wilton calls for 1 tsp)
- OPT: blend in 1/2 cup soy milk powder
- For choc buttercream variation - Wilton
- 3 ounces melted unsweetened choc
- 1 tablespoon milk
- add unsweetened cocoa powder if desired
Crab Cakes IG
By mariannefeldman
1999, The Barefoot Contessa Cookbook, All Rights Reserved Note: Reduce liquid ingredients, dredge cakes in panko b
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3/4 cup small diced red onion (1 small onion)
- 1 1/2 cups small diced celery (4 stalks)
- 1/2 cup small diced red bell pepper (1 small pepper)
- 1/2 cup small diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay, used Chesapeake Bay, penzeys) - use a little less Chesapeake Bay-for wontons use 1 tsp
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound lump crabmeat, drained and picked to remove shells
- 1/2 cup plain dry bread crumbs
- 1/2 cup good mayonnaise-for wontons use 1/4 cup
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten -for wontons use 1 1/2 eggs
- For frying
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
Tofu - Simmered, with Spicy Garlic Sauce
By mariannefeldman
by Lillian Chou Epicuious
- 1 (14-to 18-ounces) package soft tofu (not silken)
- 1 teaspoon chopped garlic
- 1/4 cup chopped scallion
- 2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife
- 3 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1 teaspoon coarse Korean hot red-pepper flakes
- 1/2 teaspoon sugar
Gnocchi
By mariannefeldman
foodnetwork.com Gnocchi with Prosciutto, Spring Peas, and Chanterelles Recipe courtesy Anne Burrell Prep Time:25...
- .
Whipped Cream Stabilized RLB
By mariannefeldman
The Cake Bible p255 Perfect whipped cream 253 Store-up to 24 hrs refrigerated, will not water out Pointers-Corns
- Powdered sugar 2tbs =0.5 oz = 13 grams
- cornstarch 1 tsp - if using cream lower in butterfat use 1 1/4 tsp
- heavy cream - *separated-1 liquid cup = 8 oz = 232 gms
- vanilla 1/2 tsp -used 1 tsp plus seeds from 1/2 vanilla bean
- added 1 tbs extra fine sugar
- for strawberry-whisk 3/4 cup strawberry preserves into whipped cream; spread a little jam over cake before adding filling
- *Try-adding powdered freeze dried strawberries for extra flavor
- from KA: In general, 2 inches of vanilla bean equals about 1 teaspoon of vanilla extract.