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Recipes
Baklava (America's Test Kitchen)
By zircon50
1. For the sugar syrup: Combine syrup ingredients in small saucepan and bring to full boil over medium-high heat, s...
- SUGAR SYRUP:
- 1 1/4 cups granulated sugar
- 3/4 cup water
- 1/3 cup honey
- 1 tablespoon lemon juice from 1 lemon
- 3 strips lemon zest, removed in large strips with vegetable peeler
- 1 cinnamon stick
- 5 whole cloves
- 1/8 teaspoon table salt
- NUT FILLING:
- 8 ounces blanched slivered almonds
- 4 ounces walnuts
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons granulated sugar
- 1/8 teaspoon table salt
- PASTRY AND BUTTER:
- 1 cup unsalted butter (2 sticks), clarified
- 1 pound frozen phyllo, thawed
Fruited Brie Bake
By zircon50
Preheat oven to 350ºF. Slice off the top 1/4-inch of the Brie wheel; set aside
- 1 15-ounce wheel Brie cheese
- 1/2 cup Ocean Spray® Whole Berry Cranberry Sauce
- 1/2 cup apricot preserves
- Sliced almonds
Winter Minestrone and Garlic Bruschetta (Barefoot Contessa)
By zircon50
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch-diced) carrots (3 carrots)
- 2 cups (1/2-inch-diced) celery (3 stalks)
- 2 1/2 cups (1/2-inch-diced) peeled butternut squash
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 1 (26-ounce) can or box diced tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta (recipe follows)
- Freshly grated Parmesan cheese, for serving
- 1 French baguette
- Good olive oil
- 1 clove garlic, cut in half lengthwise
Fruitcake Biscotti (12-16-2014)
By zircon50
Preheat oven to 350 degrees
- 3 cups all-purpose flour, plus more for dusting your work surface
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 6 tbs butter, softened to room temperature
- 3 eggs
- 1 cup chopped almonds (or walnuts)
- 1 cup Fruitcake Mix
- 1/4 cup candied red cherries
- 1/4 cup candied green cherries
- 1/4 cup candied orange peel
- 1 cup chopped almonds
- Zest of 2 oranges
- 1/4 cup orange juice
- 1 tsp orange extract
Pecan Sweet Potato Casserole
By zircon50
For a more intense flavor, use dark brown sugar in place of light brown sugar
- 8 Tblsp. unsalted butter (1 stick) cut into 1" chunks
- 5 lbs sweet potatoes (about 8 medium), peeled and cut into 1" cubes
- 1 cup packed light brown sugar
- 1 1/2 tsp.. salt
- 1/2 tsp ground black pepper
- 1 cup water
- PECAN TOPPING
- 2 cups pecan halves
- 1/2 cup light brown sugar
- 1 egg white, slightly beaten
Vegan Lemon-Olive Oil Cupcakes with Coconut Whipped Cream (Trisha Yearwood)
By zircon50
For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes
- COCONUT WHIPPED CREAM:
- One 13.5-ounce can of coconut milk (not light), such as Thai Kitchen brand or Whole Foods 365 brand, chilled in the refrigerator overnight (be sure not to shake or stir)
- 1/4 cup powdered sugar
- CUPCAKES:
- Nonstick cooking spray, for spraying the cupcake liners
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup extra-virgin olive oil
- 3/4 cup maple syrup
- 2 tablespoons lemon zest (about 2 lemons) plus 1/4 cup lemon juice, plus additional zest, for garnish
- 1 tablespoon lemon extract
- Fresh berries and mint leaves, for garnish
Churros (Pati Jinich)
By zircon50
In a large, heavy and extended casserole, or cast iron, high-sided skillet, heat about 1 1/2-inches of canola oil o...
- Canola oil for frying, plus 1/4 cup
- 1 cup sugar plus 1/4 cup
- 1 tablespoon ground cinnamon plus 1/2 teaspoon
- 2 cups water
- 2 teaspoons vanilla extract
- 1 teaspoon kosher or coarse sea salt
- 2 cups all-purpose flour
- Cajeta or dulce de leche optional dipping sauce
Shrimp Scampi for Two (America's Test Kitchen)
By zircon50
Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp
- 4 1/2 teaspoons salt
- 1 tablespoon sugar
- 12 ounces shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved
- 4 1/2 teaspoons extra-virgin olive oil
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- 4 1/2 teaspoons lemon juice, plus lemon wedges for serving
- 1/2 teaspoon cornstarch
- 4 garlic cloves, sliced thin
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon pepper
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 1/2 teaspoons chopped fresh parsley
EGG ROLL IN A BOWL
By zircon50
This Egg Roll in a Bowl comes together in 15 minutes and is packed with protein and flavor
- 1 lb (16 ounces) ground pork or beef
- 1 teaspoon minced garlic
- 14 ounces shredded cabbage or coleslaw mix
- 1/4 cup low-sodium soy sauce (or liquid aminos)
- 1 teaspoon ground ginger
- 2 teaspoons sriracha
- 1 whole egg
- 1 tablespoon sesame oil
- 2 tablespoons sliced green onions
Semolina Pasta Dough (Lidia Bastianich)
By zircon50
In a bowl stir the two flours together until blended
- 2 1/2 cups all-purpose flour
- 1 1/2 cup semolina flour
- 1 egg
- 1 teaspoon salt
- 1 1/2 cups water, tepid