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Recipes
Lemon Curd
By kmad
To store, refrigerate in an airtight container, up to 2 weeks
- 1 cup sugar
- 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
- 8 large egg yolks (egg whites reserved for another use)
- 1/4 teaspoon coarse salt
- 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
Coconut Roulade With Rum Buttercream
By kmad
Make the cake: Preheat the oven to 350 degrees F
- Unsalted butter, for the pan
- 1 cup all-purpose flour, plus more for dusting
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated, plus 2 egg whites, all at room temperature
- 1/2 cup vegetable oil
- 1/2 cup coconut milk, at room temperature
- 1 1/2 teaspoons coconut extract
- Pinch of cream of tartar
- Confectioners' sugar, for dusting
- 1 tablespoon white rum
- 6 large egg whites, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 3 sticks unsalted butter, at room temperature, cut into pieces
- 3 tablespoons white rum
- 4 cups sweetened shredded coconut
Chocolate Graham Cracker Cupcakes
By kmad
Preheat oven to 350 degrees
- Marshmallow Frosting:
- 2 1/4 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- Directions
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix un
Brownie Pudding
By kmad
Preheat the oven to 325 degrees F
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
Individual Crudites
By kmad
Assemble
- At the cocktail hour, serve crunchy vegetables complete with their own dip: buttermilk-peppercorn, roasted pepper and eggplant, or toasted curry. Their bowls -- hollowed-out slices of baguettes in pum
Bucatini all'Amatriciana
By kmad
Bring a large pot of salted water to a boil over high heat
- 1/3 pound pancetta in 1 piece, partially frozen
- 2 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- Scant 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped fresh Italian parsley leaves
- 1 1/2 tablespoons red wine vinegar
- 3/4 cup tomato puree
- 3/4 pound spaghetti or bucatini
- Freshly grated Parmesan (recommended: Pecorino Romano)
Tiramisu Cupcakes
By kmad
These tiramisu cupcakes are a delicious play on the traditional Italian dessert
- Coffee-Marsala Syrup:
- 1 1/4 cups cake flour (not self-rising), sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup milk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
- 3 large whole eggs plus 3 egg yolks, room temperature
- 1 cup sugar
- Unsweetened cocoa powder, for dusting
- 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
- 1 ounce marsala
- 1/4 cup sugar
- Directions
- Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
- Mascarpone Frosting:
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners' sugar, sifted
- Directions
- With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' su
Triple-Chocolate Pumpkin Pie
By kmad
A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customa...
- FOR THE GRAHAM CRACKER CRUST
- 2 cups finely ground graham cracker crumbs (about 16 crackers)
- 3 ounces (6 tablespoons) unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 tablespoons packed light-brown sugar
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
- FOR THE FILLING
- 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
- 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- 3/4 cup packed light-brown sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Ground cloves
- 1 ounce milk chocolate, melted
Pumpkin French Toast Bake
By kmad
Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation
- 3 1/2 to 4 1/2 cups 1-inch bread cubes (depending on type of bread)
- 7 large eggs
- 2 cups milk (any kind)*
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 cup pumpkin butter (or 1/2 cup pumpkin puree)*
- 3-4 tablespoons brown sugar, for topping
- Nuts, like pecan or walnuts (optional)
S'mores Cake
By kmad
Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering wat...
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 8 whole graham crackers, crushed
- 2 tablespoons unsalted butter, melted
- Pinch of salt
- Vegetable oil, for the spatula
- 1 16-ounce container marshmallow cream
- Basic Chocolate Cake , baked and cooled