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Recipes
Lemony Layered Cheesecake
By mirelsonp
Recipe source: Food and Wine | July 2015 MAKE AHEAD: The cheesecake can be refrigerated for up to 3 days
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1 cup prepared lemon curd
- Kosher salt
- 20 About 20 whole graham crackers
- Blueberries, for serving
Carnitas
By mirelsonp
Recipe source: America's Test Kitchen Serve with Quick Tomatillo Salsa Note: Can be cooked with vegetable or pea...
- 4 lbs. boneless pork butt roast, cut into 2-inch pieces
- Kosher salt
- 2 lbs. lard, cut into 8 pieces24 (6-inch) corn tortillas, toasted
- Finely chopped onion
- Coarsely chopped fresh cilantro
- Lime wedges
Lemon Icebox Pie
By mirelsonp
Recipe source: Saveur #144 This Southern pie is named "icebox" because it was traditionally set in the refrigerator...
- 2 cups graham cracker crumbs
- 1 ⁄2 cup sugar
- 8 tbsp. unsalted butter, melted
- 2 cups fresh lemon juice
- 2 egg yolks
- 2 (14-oz.) cans sweetened condensed milk
- 1 1⁄2 cups heavy cream, chilled
- 1 tsp. vanilla extract
- 16 vanilla wafers
Corned Beef Hash
By mirelsonp
Comfort food at its best. This hash is great for breakfast, brunch, or even dinner
- Poached Eggs:
- 1 teaspoon salt
- 4 to 8 large eggs
- Corned Beef Hash:
- 1/4 cup finely chopped fat trimmings reserved from Homemade Irish Corned Beef and Vegetables or 1/4 cup finely chopped bacon
- 2/3 cup finely chopped red onion
- 1/2 cup chopped cabbage reserved from corned beef
- 1/2 cup chopped root vegetables (mixture of carrots, turnips, and parsnips) reserved from corned beef
- 2 cups finely chopped corned beef
- 2 cups chopped potatoes reserved from corned beef
- 2 large eggs, beaten to blend
- 2 tablespoons (1/4 stick) butter or olive oil
Balsamic-Glazed Pearl Onions
By mirelsonp
1. In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper
- 2 bags (10 oz each) red or white pearl onoins, trimmed and peeled
- 1/2 cup dry white wine
- 3 Tbsp butter
- coarse sea salt and ground pepper
- 1/4 cup balsamic vinegar
Lemon Chicken spaghetti
By mirelsonp
Yield 6-8 servings
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 green onions, chopped
- 2 garlic cloves, minced
- 2 Tbsp olive oil
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 8 oz uncooked thin spaghetti or angel hair pasta
- 1 cup frozen peas
- 1/2 cup chopped seeded tomatoes
- 1/2 cup shredded Parmesan cheese
- 2 Tbsp grated lemon peel
- 1/8 tsp lemon-pepper seasoning
Pumpkin Cookies
By mirelsonp
Recipe source: Food and Wine - October 2011 Make Ahead The cookies can be stored in an airtight container at roo...
- Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 1/4 cups sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin puree
- 2 tablespoons minced candied ginger
- Glaze
- 1 cup confectioners' sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon milk
Mulled Apple Cider with Orange and Ginger
By mirelsonp
In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mix...
- 8 cups unpasteurized apple cider
- 1 3-inch cinnamon stick
- 10 whole cloves
- 1 navel orange, peeled and sliced crosswise
- A 2-inch piece of peeled fresh ginger, cut into 6 slices
Cheddar-cayenne Coins
By mirelsonp
These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick
- 6 ounces (1 1/3 cups all-purpose flour
- 3 ounces (about 1 1/4 cups finely shredded sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano)
- 1 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne
- 4 ounces (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
- 1 large egg yolk
- 2 tablespoons water
- 1 1/2 ounces (1/3 cup) medium finely chopped walnuts
- Kosher salt for sprinkling (optional)
Firehouse Chicken
By mirelsonp
Recipe source: Bon Appetit | Nov 2015 Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe ...
- 4 garlic cloves, chopped
- 2 cups distilled white vinegar
- 1/2 cup olive oil
- 1/4 cup kosher salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons paprika
- 1 tablespoons freshly ground black pepper
- 1 cup vegetable oil, divided
- 1 (3 1/2–4 pound) chicken, halved