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Recipes
Pizza Dough
By kmad
Yields 4 Balls
- 3 3/4 cups (500 grams or 17 1/2 ounces) all-purpose flour, plus more for shaping dough
- 1/4 teaspoon (1 gram) active dry yeast
- 2 teaspoons (16 grams) fine sea salt
Pumpkin Flan in a Pastry Shell
By kmad
Have ready eight 4-inch metal pie pans, and prepare an ice-water bath
- 2 3/4 cups sugar
- 2 1/4 cups milk
- 1 1/2 cups canned pumpkin puree
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 5 large whole eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- All-purpose flour, for dusting
- Pate Brisee (Pie Dough)
- Whipped cream, or creme fraiche, for serving (optional)
Cranberry Deep-Dish Pie
By kmad
1. In a small saucepan combine 3/4 cup water and the brandy
- 3/4 cup water
- 1/4 cup brandy or water
- 2-3/4 cups dried tart cherries
- 1 Recipe Pastry
- 1 12-oz. pkg. fresh cranberries (3-1/2 cups)
- 1-1/2 cups granulated sugar
- 3 Tbsp. all-purpose flour
- 2 tsp. finely shredded lemon peel
- Milk
- Coarse Sugar
- 1 8-oz. carton dairy sour cream
- 3 Tbsp. wildflower or orange blossom honey
- 1 to 2 Tbsp. half-and-half, light cream or milk
Pretzel Popcorn Caramel Bars
By kmad
Directions Coat a 9-by-13-inch baking dish with cooking spray
- Nonstick cooking spray
- 12 cups plain popped popcorn (from 1/2 cup kernels or 2 microwave packages)
- 4 cups coarsely chopped small salted pretzels (7.5 ounces)
- 2 cups sugar
- Coarse salt
- 2/3 cup heavy cream
- 2 cups miniature marshmallows
Peanut Butter Creme Tart
By kmad
For crust: Preheat oven to 325°F
- Crust
- 1 1/2 cups finely ground chocolate wafer cookies (about 24)
- 5 tablespoons unsalted butter, melted
- Filling
- 6 ounces cream cheese, room temperature
- 3/4 cup creamy peanut butter, room temperature
- 1 cup chilled whipping cream
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ounce semisweet chocolate, chopped
Cauliflower in Curry Cream Sauce
By kmad
For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt
- Cauliflower:
- 1 head cauliflower, rinsed and broken down into florets
- 2 tablespoons butter
- 2 tablespoons olive oil
- Sauce:
- 1 tablespoon butter
- 1 cup chopped onion
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- Salt
- 3 cloves garlic, grated on a rasp
- 1 cup chicken stock
- 2 cups heavy cream
Coconut-Macadamia Shortbread
By kmad
This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands
- 1 cup macadamia nuts (about 3 ounces), toasted
- 3/4 cup plus 2 tablespoons sugar
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature
- 4 tablespoons cream of coconut or unsalted butter
- 2 teaspoons pure coconut extract
- 2 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon coarse salt
- 1 large egg white, lightly beaten
Mushroom & Leek Bread Pudding
By kmad
Barefoot Contessa Foolproof: Recipes You Can Trust
- 6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
- 2 tablespoons good olive oil
- 1 tablespoons unsalted butter
- 2 ounces pancetta, small-diced
- 4 cups sliced leeks, white and light green parts (4 leeks)
- 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
- 1 tablespoon chopped fresh tarragon leaves
- 1/4 cup medium or dry sherry
- Kosher salt and freshly ground black pepper
- 1/3 cup minced fresh flat-leaf parsley
- 4 extra-large eggs
- 1 1/2 cups heavy cream
- 1 cup chicken stock, preferably homemade
- 1 1/2 cups grated Gruyere cheese (6 ounces), divided
Sweet and Salty Pretzel Tart with Chocolate Ganache and Peanut Butter Swirl
By kmad
In a large bowl with an electric mixer, beat together the butter, powdered sugar and half the crushed pretzels unti...
- Ingredients
- Crust
- 1/2 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1 1/2 cup crushed pretzels
- 1 1/2 cup flour
- 1 egg
- Filling
- 8 ounces semisweet chocolate, chopped (I cheated and used chocolate chips)
- 3/4 cup heavy cream
- 2 tbsp unsalted butter
- Swirl
- 1/2 cup smooth peanut butter
Lemon Tassies
By kmad
Easy to make and charming in appearance, lemon tassies are an ideal dinner-party dessert
- CANDIED LEMON ZEST:
- 2 lemons, well scrubbed
- 1 cup sugar, plus more for rolling
- 1/2 cup cool water
- FOR THE CRUSTS:
- 5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- Pinch of salt
- FILLING:
- 8 ounces cream cheese, room temperature
- 1/3 cup sugar
- 1 large egg
- 3 tablespoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract