Mutzali's profile page
Recipes
Parmesan Tart Shell
By mutzali
Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times
- 1/2 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
- 4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come o
- 2 T. ice cold water
Thin Mint Cookies
By mutzali
Preheat your oven to 350. Racks in the middle zone
- Chocolate Wafers:
- 8 oz butter, room temperature
- 1 cup organic powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cocoa powder
- 3/4 teaspoon fine grain sea salt
- 1 1/2 cups whole wheat pastry flour
- Chocolate Peppermint Coating:
- 1 pound semi-sweet chocolate, chopped
- natural peppermint oil to taste
Triple Ginger Cookies
By mutzali
Preheat the oven to 350F degree - racks in the top and bottom 1/3 of the oven
- 1/2 + cup large-grain sugar
- 2 cups spelt flour OR whole wheat pastry flour
- 1 teaspoons baking soda
- 1 teaspoon star anise, finely ground
- 4 1/2 teaspoons ground ginger
- 1/2 teaspoon fine grain sea salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/4 cup unsulphured molasses
- 2/3 cup fine grain natural cane sugar, sifted
- 1 1/2 tablespoons fresh ginger, peeled and grated
- 1 large egg, well beaten
- 1 cup crystallized ginger, finely minced
- 2 lemons, zest only
Maple Creams
By mutzali
1. Lightly oil a 9"x9" square pan
- 1 cup pure maple syrup (use syrup labeled "Dark amber")
- 2 cups sugar
- 1 cup heavy cream
- 2 Tbsp light corn syrup
- 1/2 tsp vanilla extract
- 1 cup walnut or pecan pieces, toasted
Cheese Mustard Crackers
By mutzali
Blend together the butter, cheese, and yolk in a food processor until smooth
- •2 sticks unsalted butter, softened
- •1 lb sharp Cheddar, coarsely grated (preferably in a food processor; about 5 cups)
- •1 large egg yolk
- •1 tbsp Dijon mustard
- •2 tablespoons dry mustard
- •1/4 cup brown or yellow mustard seeds
- •2 teaspoons salt
- •2 cups all-purpose flour plus additional for dusting
Crisp almond cookies
By mutzali
1. Melt the butter in a small saucepan over low heat with the sugar, cinnamon, and water
- 8 tablespoons butter, salted or unsalted, cubed
- 1 1/3 cups coarse crystal golden sugar (see Note)
- 1/2 tsp ground cinnamon
- 1/3 cup water
- 2 1/3 cups flour
- 1/4 tsp baking soda
- 1 cup sliced almonds, blanched or unblanched
Panna Cotta II
By mutzali
1. Heat the heavy cream and sugar in a saucepan or microwave
- 4 cups heavy cream (or half-and-half)
- 1/2 cup sugar
- 2 tsp vanilla extract, or 1 vanilla bean, split lengthwise
- 2 packets powdered gelatin
- 6 Tbsp cold water
Marshmellows
By mutzali
Line a 9×13-inches cake pan (make sure the sides are at least 1-inch high, don’t use a jelly roll pan) with parc...
- •About 4 cups finely shredded toasted coconut
- •1 1/2 cups cold water
- •2 1/2 cups plus 2 tbsp sugar
- •1/4 cup light corn syrup
- •4 1/4-oz packets unflavored gelatin
- •6 large egg whites, at room temperature
- •1/2 tsp Kosher salt
- •1 1/2 tbsp pure vanilla extract (that’s right-tablespoon)
- •1 tbsp pure coconut extract
Florentines
By mutzali
1. Preheat the oven to 300F
- 1 large egg white, at room temperature
- 1/3 cup powdered sugar
- 1 3/4 cup blanched sliced almonds
- a good pinch of flaky sea salt
- grated zest of half an orange*, preferably unsprayed
Almond Coffee Cake
By mutzali
Preheat oven to 350° F. Grease and flour 10-12 cup bundt pan
- Filling:
- 7 oz Almond Paste
- 1/2 cup plus 2 tablespoons sliced almonds
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- Cake:
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla or almond extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream