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Recipes
Spicy Asian Brittle
By kmad
1.Line a baking sheet with a Silpat baking mat; set aside
- 1 1/2 cups almonds, toasted
- 1 1/2 cups cashews, toasted
- 1/2 cup wasabi peas
- 1/2 cup sesame sticks
- 2 tablespoons sesame seeds
- 1 teaspoon crushed red-pepper flakes
- 1 teaspoon ground ginger
- 1 cup sugar
- 3 tablespoons soy sauce
Coconut-Almond Popcorn Balls
By kmad
Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows and 1 tab...
- 1/4 cup light corn syrup
- 2 tablespoons butter
- 1 cup confectioners' sugar
- 1 cup mini marshmallows
- 1 tablespoon water
- 1/2 teaspoon almond extract
- Pinch of salt
Lemon Madeleines
By kmad
Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with f...
- 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
- 1 1/2 cups cake flour, sifted (not self-rising)
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 3 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice (2 to 3 lemons total)
- Confectioners' sugar, for dusting (optional)
Triple-Chocolate Cheesecake
By kmad
An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate
- 1 package (9 ounces) chocolate wafer cookies
- 6 tablespoons unsalted butter, melted
- 4 bars (8 ounces each) cream cheese, room temperature
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup sour cream
- 8 ounces semisweet chocolate, melted
- Chocolate Ganache, for topping
Buttermilk Baked Chicken
By kmad
Preheat the oven to 400 degrees F
- 2 cups buttermilk
- Juice of 1/2 lemon
- 1 tablespoon hot sauce
- 1/2 yellow onion, sliced
- 5 sprigs fresh thyme
- 3 cloves garlic, smashed
- Kosher salt and freshly ground black pepper
- 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
- 2 cups crushed corn flakes
- 3/4 cup grated Parmesan cheese
- 2 teaspoons chopped fresh thyme
Pomegranate Panna Cotta
By kmad
Spray six 3/4-cup ramekins or custard cups with nonstick spray
- Nonstick vegetable oil spray
- 3 tablespoons plus 2 cups pomegranate juice (such as Pom)
- 2 teaspoons unflavored gelatin
- 1 cup sugar
- Peel from 1 orange, removed in strips with vegetable peeler
- 1/2 cup fresh orange juice
- 1/2 cup whipping cream
- 1 1/2 cups buttermilk
Starbucks Maple Oat Nut Scones
By kmad
1Preheat oven to 425°F. 2Using a food processor or blender, finely grind oats
- For The Scones
- 1 cup oats (quick or old-fashioned)
- 1 1/2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons maple syrup
- 2 1/2 tablespoons cold butter (small pieces)
- 1 large egg
- 1/2 cup half-and-half or heavy cream
- 1/2-3/4 teaspoon maple extract
- 2/3 cup coarsely chopped pecans
- Maple Glaze
- 1 1/2 cups powdered sugar
- 1/2 teaspoon maple extract
- 5 teaspoons water
Tiramisu Charollote
By kmad
To make the Espresso Syrup: Dissolve instant espresso coffee powder, sugar in boiling water
- Espresso Syrup:
- 1 tablespoon instant espresso/ strong coffee powder
- 1/2 tablespoon sugar
- 1/2 cup (125ml) boiling water
- 1 tablespoon Marsala (I used Baileys Irish Cream)
- Filling:
- 250 g mascarpone cheese
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons icing sugar
- 2 tablespoons Marsala (I used Baileys Irish Cream)
- 1 cup (250 ml) heavy/whipping cream
- 24 about 24 sponge fingers (savoiardi)
- 50 g dark chocolate
- cocoa powder, to dust
- dark and white chocolate shavings (optional)
- strawberries for decoration (optional)
Steak au Poivre
By kmad
The creamy sauce mellows the peppercorns on the steak in this quick and luscious version of this classic
- 2 tablespoons whole black peppercorns
- 1 tablespoon whole white peppercorns
- 1 tablespoon dried green peppercorns
- 2 boneless shell steaks, about 12 ounces each
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large shallot, minced
- 1/2 cup cognac
- 1 cup Beef Stock
- 1 teaspoon green peppercorns, in brine, drained and coarsely chopped
- 1/2 cup heavy cream
- Salt, optional
Chocolate Turtle Cake
By kmad
1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa
- Unsweetened cocoa
- 1 (18.25-oz.) package devil's food cake mix
- 1 (3.9-oz.) package chocolate instant pudding mix
- 3 large eggs
- 1 1/4 cups milk
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate extract
- 1 teaspoon instant coffee granules
- 1 (6-oz.) package semisweet chocolate morsels
- 1 cup chopped pecans
- 1 (16-oz.) container ready-to-spread cream cheese frosting
- 1/2 cup canned dulce de leche
- 2 (7-oz.) packages turtle candies
- 1 (16-oz.) can ready-to-spread chocolate fudge frosting
- 1 (12-oz.) jar dulce de leche ice cream topping
- 1/4 cup pecan halves, toasted