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Recipes
Homemade Potato Tots
By jenlin
Preheat the oven to 425 degrees F
- Nonstick cooking spray
- 2 pounds medium russet potatoes (about 4 potatoes)
- 2 large red potatoes (8 ounces total)
- 1 1/2 teaspoons kosher salt, plus for seasoning
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- Ketchup and mustard, for dipping
Mini Irish Soda Bread
By jenlin
Heat oven to 375°F. Butter or spray a baking pan; set aside
- 3 cups flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup butter, cold and cut into pieces
- 1 cup buttermilk
Fruit Salad with Limoncello
By jenlin
For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room tempe...
- 7 ounces Greek yogurt
- 1/3 cup good bottled lemon curd
- 1 tablespoon honey
- 1/4 teaspoon pure vanilla extract
- 2 cups sliced strawberries (1 pint)
- 1 cup raspberries (1/2 pint)
- 1 cup blueberries (1/2 pint)
- 2 tablespoons sugar
- 3 tablespoons limoncello liqueur
- 1 banana, sliced
- Fresh mint springs
Cranberry - goat cheese spread
By jenlin
Combine cheese and butter and beat at medium speed until smooth, Add cranberry sauce to mixture, beating until com...
- 8 ounces goat cheese - softened
- 4 T butter - softened
- 2 T whole-berry cranberry sauce
Pesto-Crusted Racks of Lamb
By jenlin
Make the crumb coating Pulse the bread cubes, pine nuts, Parmigiano-Reggiano, lemon zest, garlic, 1/2 tsp
- For the crumb coating
- 2 cups 1-inch-cubed fresh baguette (with crust)
- 1 -1/2 oz. (1/4 cup) pine nuts, toasted
- 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
- 1 tbs. finely grated lemon zest (from 1 large lemon)
- Kosher salt and freshly ground black pepper
- For the pesto
- 1 cup packed fresh flat-leaf parsley sprigs
- 1/4 cup fresh rosemary leaves
- 6 Tbs. extra-virgin olive oil
- 1 tsp. finely grated lemon zest (from 1/2 small lemon)
- 1 medium clove garlic, chopped
- Kosher salt
- 1 /4 cup fresh rosemary leaves
- For the lamb
- 3 8- or 9-bone frenched lamb racks (about 1-3/4 lb. each)
- 2 Tbs. extra-virgin olive oil
- Flaky sea salt, for finishing
Baked Alaska
By jenlin
Special equipment: a kitchen blowtorch Lift the One Bowl Brownies out of the pan using the overhanging foil
- One Bowl Brownies, recipe follows, cooled completely
- 2 pints peanut butter swirl ice cream, softened (any kind will work)
- 3 large egg whites
- 6 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- Nonstick spray, for spraying foil
- 2 sticks (1 cup) unsalted butter, melted
- 1 1/4 cups unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Sunny's Funky Monkey Waffle Pudding
By jenlin
Butter the bottom and sides of an 8-by-8-inch baking dish
- 1 tablespoon salted butter
- 9 to 12 frozen waffles, thawed and cut into quarters
- 2 cups chocolate milk, at room temperature
- 1/2 cup chunky peanut butter, slightly melted to loosen
- 1/4 cup light or dark brown sugar
- 2 ripe bananas, mashed
- Kosher salt
- 1 large egg
- 1/2 cup mini marshmallows
- 1/4 cup semisweet chocolate chips
- 6 strips crisp-cooked bacon, chopped
- Warm maple syrup, for serving
Cranberry Salad
By jenlin
Bring 2 cups of water to a boil, then remove from the heat
- Three 3-ounce packets cranberry flavored gelatin
- Two 14-ounce cans whole cranberry sauce
- One 8-ounce can crushed pineapple, drained
- 8 ounces cream cheese, at room temperature
- 1 /4 cup powdered sugar
- 1 1/4 cups plus 2 tablespoons whole milk
- 1 orange
Pomegranate Elderflower Champagne Cocktail
By jenlin
In a champagne glass, combine the elderflower liqueur and pomegranate juice
- 1 ounce St Germain Elderflower Liqueur
- 1 ounce pomegranate juice
- 3 ounces champagne or sparkling wine
Mortadella Meatball Sliders
By jenlin
For the meatballs: Preheat the oven to 450 degrees F
- Meatballs:
- 1 /2 cup freshly grated Parmesan
- 1 /4 cup panko breadcrumbs
- 1 /4 cup whole milk
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 /2 teaspoon kosher salt
- 1 large egg, beaten
- 1 pound ground pork
- 1 /2 pound mortadella, diced small
- 3 tablespoons olive oil
- Sauce:
- 1 cup raw shelled pistachios
- 1 /2 cup fresh basil leaves
- 1 /2 cup fresh Italian parsley leaves
- 1 /2 cup olive oil
- 1 cup freshly grated Parmesan
- Sliders:
- 12 slider potato buns
- 1 cup baby arugula