SharonE's profile page
Recipes
Breakfast Breads: La Provence Currant Scones
By SharonE
1. Heat the oven to 350 degrees
- 5 3/4 cups bread flour (1 pound, 10 ounces)
- 1 cup sugar (6.4 ounces)
- 1 3/4 teaspoons baking soda
- 1 3/4 tablespoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, cold (1 1/2 sticks)
- 3 eggs, divided
- 1 1/4 teaspoons vanilla extract
- 3/4 cup buttermilk
- 3/4 lb black currants, dried (about 2 1/2 cups)
- 2 tablespoons milk
Vegetable Side: Skillet Yukon Potato
By SharonE
Cut potatoes in half (in quarters if large)
- 3 pounds baby yukon gold potatoes
- salt
- freshly ground pepper
- 3 cups chicken stock
- 3 tbs. butter
- 2 to 3 tbs. freshly chopped parsley leaves
Drink: Punch
By SharonE
Black currant juice can be hard to find
- 4 oz. black currant juice
- 4 oz. pineapple juice
- 1 tsp. honey
- 1 sprig mint
- 1 oz. soda (if desired)
Dessert: Heath Bar Brownies
By SharonE
Recipe given to me by Michael from Food & Wine
- 1 stick butter, unsalted
- 1 tsp. butter, unsalted (for pan)
- 2 1/2 oz. pecan halves
- 5 Heath candy bars, 1.25 oz. each
- 2 oz. unsweetened chocolate
- 2 large eggs
- 3/4 cup sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 cup flour, sifted, unbleached
Breakfast Breads: Cream Scones
By SharonE
My favorite scone recipe. It has the classic scone taste
- 2 cups (10 oz) unbleached all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp sugar (more for sprinkling)
- 1/2 tsp salt
- 5 Tbsp (2.5oz) cold, unsalted butter
- 1/2 cup dried currants *
- 1 cup heavy cream (more for brushing)
Breakfast Breads: Oatmeal Date Scones
By SharonE
Can you tell I like scones?
- 3/4 cup milk
- 1 large egg
- 3 tablespoons light brown sugar
- 1 tablespoon vanilla extract
- 2 1/4 cups cake flour (not self-rising)
- 1 cup old-fashioned rolled oats
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 1/2 cup chopped pitted dates
Cocktail: Margarita Jello Shots
By SharonE
you can also substitute with meyer lemon juice and vodka
- 2 envelopes unflavored gelatin
- 1 cup fresh Rangpur lime juice or 2/3 cup fresh lime juice plus 1/3 cup tangerine juice
- 3/4 cup sugar
- Ice
- 1/2 cup silver tequila
- flaky sea salt like maldon
- wedges of lime
Korean: Mung Bean Pancakes
By SharonE
Soak mung beans in the 4 cups of water for 6 hours or 24 hours in fridge
- Pancakes:
- 2 cups split yellow mung beans, washed
- 4 cups water/1 cup water
- 2 tsp kosher salt
- Pork:
- 8 oz. ground pork
- 2 tsp. sesame oil
- 2 tsp. cooking wine
- 2 tsp. minced garlic
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Vegetables:
- 3/4 cup kimchi, chopped
- 8 green onions, chopped
- 1 cup chopped onion
- 1 cup fresh mung bean sprouts, washed and blanched
- 2 tbs. gochukaru, optional
Breakfast: Yogurt and Matcha Swirl
By SharonE
Finding ways to use up my matcha powder
- 1 ripe mango, peeled, pitted, cut into small cubes (or other fruit)
- 4 teaspoons sugar, divided
- 3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1 1/2 cups low-fat (non-fat works too) Greek-style yogurt
- 1 teaspoon matcha powder
Vegetable Side: Roasted Cauliflower with Garlic and Shisito Peppers
By SharonE
toss cauliflower, garlic in olive oil, salt, pepper, thyme
- Cauliflower florets
- Garlic cloves or roasted garlic
- pine nuts
- shisito peppers
- dried thyme
- olive oil