Kmad's profile page
Recipes
Chocolate Pavlova
By kmad
Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual
- FOR THE MERINGUE
- 4 large egg whites, room temperature
- 1/4 cup dark-brown sugar
- 3/4 cup superfine sugar
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons Dutch-process unsweetened cocoa powder
- TO ASSEMBLE
- Dark-Chocolate Cream
- 1 1/4 cups heavy cream, whipped to soft peaks
- Milk-Chocolate Curls, for garnish
Birds’ Nests Cookies
By kmad
Line baking sheets with wax paper or a Silpat
- 1 2/3 cups (11 ounces) butterscotch chips
- 3/4 cup creamy peanut butter (your choice – natural or regular, I like natural)
- big sprinkle of kosher salt
- 2 1/2 cups (10 ounces) chow mein noodles
- 1 cup roasted, salted peanuts
- chocolate candy eggs (I use Whoppers Mini Robin Eggs)
Cherries Jubilee
By kmad
Melt butter in a large heavy skillet over medium heat
- 2 tableapoons (1/4 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, undrained
- Pinch of kosher salt
- 1 tablespoon bourbon or brandy
- Fresh lemon juice
- Vanilla ice cream
Passover Lemon Cheesecake
By kmad
Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake
- For crust
- 3/4 cup sliced blanched almonds, toasted and cooled
- 2/3 cup sugar
- 2/3 cup matzo cake meal
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted and cooled slightly
- slightly
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest
- 1 teaspoon pure vanilla extract
- Equipment: a 9-inch springform pan
- Garnish: julienned lemon zest
- print a shopping list for this recipe
Minature Pumpkin Cheescakes
By kmad
Preheat Oven to 325 degrees Lightly butter wells ramekins or small cheescake pans
- Crust:
- 1/2 Cup Graham Cracker Crumbs
- 2 Tablespoons Unsalted Butter, Melted
- 2 Tablespoons of Sugar
- Filling:
- 8 oz. Pumpkin Puree
- 1 Tablespoon Ground Cinnamon
- 1/4 Teaspoon Ground Ginger
- 1/8 Teaspoon Ground Cloves
- 12 oz. Cream Cheese, softened
- 1/2 Cup Sugar
- 2 Eggs
- 1/2 Teaspoon Vanilla Extract
Chocolate Peppermint Roll
By kmad
1. Place chocolate and heavy cream in a bowl over simmering water
- Peppermint Buttercream Frosting.
- 12 tablespoons of unsalted butter
- 5 tablespoons of heavy cream
- 2 cups confectioner sugar
- 1/2 cup chopped Peppermint Andes
- 1 . Place all ingredients in a bowl and beat until smooth.
- Chocolate Pouring Sauce
- 2/3 cups dark chocolate
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
Fig Holiday Roll
By kmad
To get a nice log shape, lay the cake on a kitchen towel, fill it, roll it, then clip the towel's ends together w...
- 8 tablespoons unsalted butter, (1 stick), melted and cooled, plus more for pan and foil
- 1 pound soft dried figs, stems removed, quartered
- 1/4 cup dried currants
- 1 1/2 cups milk
- 1 1/2 cups all-purpose flour
- 3/4 cup packed light-brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 slices white bread
- 4 large eggs
- 2 tablespoons chopped Candied Kumquats, (optional)
- 2 tablespoons crystallized ginger, (optional)
- 2 pounds mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup confectioners' sugar
- Red currants, for garnish
- Candied Kumquats, for garnish
- Raspberry Coulis
Osso Buco Milanese
By kmad
Directions In a large shallow platter, season flour with salt and pepper
- GREMOLATA:
- 1/2 cup flour
- Salt and pepper, to taste
- 4 pieces veal shank with bone, cut 3 inches thick
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 4 cloves garlic, coarsely chopped
- 2 bay leaves
- 3 tablespoons fresh Italian parsley, finely chopped
- 1 cup dry Marsala
- 2 cups veal or chicken stock
- 2 tomatoes, peeled, seeded and chopped
- Saffron Risotto, recipe follows
- Grated rind of 1 lemon
- Grated rind of 1 orange
- 2 garlic cloves, minced
- 2 tablespoons fresh Italian parsley, chopped
- SAFFRON RISOTTO:
- 8 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups Arborio rice
- 3 pinches saffron threads
- 3 tablespoons Parmesan cheese, grated
- Salt and pepper, to taste
Glazed Lemon-Ginger Scones
By kmad
Preheat the oven to 375° and line a baking sheet with parchment paper
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- 1/4 cup plus 2 teaspoons fresh lemon juice
- 1/4 cup finely chopped candied ginger
- 2 cups confectioners’ sugar