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Recipes
Pumpkin Custard Profiteroles with Maple Caramel
By kmad
PreparationFor maple caramel: Stir sugar and butter in heavy small saucepan over medium heat until blended and smo...
- Maple caramel
- 1 cup maple sugar
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup heavy whipping cream
- 1/4 cup bourbon
- 1/4 teaspoon vanilla extract
- Pumpkin custard
- 3 cups whipping cream
- 2 1/4 cups canned pure pumpkin
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup sugar
- 9 large egg yolks
- Profiteroles
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 4 large eggs
- 1 large egg yolk
- Lightly sweetened whipped cream
- 1 cup pecans, toasted, chopped
Snowflake Marshmallows
By kmad
Float these snowflake-shaped marshmallows in cups of hot chocolate
- 2 envelopes (each 1 scant tablespoon) unflavored gelatin
- 1 1/2 cups sugar
- 2/3 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- Vegetable-oil cooking spray
Salted Caramel Turtle Cookies
By kmad
Make the Dough: Combine flour, cocoa powder, and salt in bowl
- 1 cup all-purpose flour
- 1/3 cup high-quality cocoa powder
- 1/4 teaspoon sea salt, plus 1 tablespoon for sprinkling
- 8 tablespoons (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 1 large egg, separated, plus one egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract1 1/4 cups pecans, chopped fine (alternative: buy pecan pieces)
- 14 soft caramel candies
- 3 tablespoons heavy cream
Coconut Green Curry Lentils
By kmad
Instructions Place lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan
- 1 cup uncooked lentils, rinsed
- 1/2 cup bulgur
- 2 1/2 cups water or vegetable broth
- 1/4 cup green curry paste
- 3/4 teaspoon turmeric
- 1 tablespoons tomato paste
- 1 1/2 tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon sea salt
- 1/2 cup coconut milk
- 1 teaspoon fresh ginger, peeled and minced
- 2 cups fresh spinach, stems removed
- Greek yogurt for topping
Blueberry Lemon Cheesecake Bars Recipe
By kmad
Heat oven to 325°F then lightly spray an 8- or 9-inch square pan with non-stick cooking spray or grease with butte...
- For the Crust
- 9 graham cracker rectangles
- 2 tablespoons sugar
- 1 teaspoon grated lemon zest
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 2 eggs
- 2 tablespoons grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1 1/2 cups fresh blueberries
- For the Streusel Topping
- 1 cup packed light brown sugar
- 3/4 cup all-purpose flour
- 6 tablespoons cold unsalted butter
Super-Simple Pumpkin Tiramisu
By kmad
This needs to set up overnight, so start one day ahead
- 1 1/2 cups chilled whipping cream
- 3/4 cup sugar
- 1 (8-ounce) container mascarpone cheese*
- 1 (15-ounce) can pure pumpkin
- 3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
- 2 (3-ounce) packages halved ladyfingers
- 1/4 cup rum
- 2 ounces crushed amaretti cookies*
- *Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian macaroons) are available at many supermarkets and Italian markets.
Fish Tacos
By kmad
For the relish: Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl
- Tomatillo-Avocado Relish:
- 2 large tomatillo, husked and rinsed and diced
- 1 ripe Hass avocado, halved, pitted and diced
- 1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)
- 2 limes, juiced
- Extra-virgin olive oil
- 1/4 cup freshly chopped cilantro leaves
- Salt and freshly ground black pepper
- Smoked Tomato Salsa Crema:
- 2 tablespoons red wine vinegar
- 2 teaspoons chipotle in adobo puree
- 3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
- 1/4 cup finely diced red onion
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped Mexican oregano
- 3 tablespoons chopped fresh cilantro leaves
- Pinch salt and freshly ground black pepper
- 1 cup sour cream or creme fraiche
- Roasted Habanero-Mango Hot Sauce:
- 2 tablespoons canola oil
- 1 small Spanish onion, chopped
- 2 very ripe mangoes, halved and flesh chopped
- 1 *1 habanero, roasted and chopped
- 1/4 cup rice wine vinegar
- 1/4 cup water
- 2 tablespoons clover honey
- Pinch salt and freshly ground black pepper
- Red Cabbage Slaw:
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 2 tablespoons Dijon mustard
- 2 tablespoons clover honey
- 1/4 cup freshly chopped basil leaves
- Salt and freshly ground black pepper
- 1/2 cup canola oil
- 2 cups finely shredded napa cabbage
- 2 cups finely shredded red cabbage
- 1 large carrot, peeled and julienned
- Fish:
- 3 (8-ounce) red snapper or mahi mahi fillets
- Canola oil
- Salt and freshly ground black pepper
- 1/4 cup reserved dressing, from the slaw
- 8 (6-inch) flour or corn tortillas
- Cilantro leaves
Coconut Scones with Coconut Glaze
By kmad
Preheat oven to 400 degrees
- Scones:
- 4-1/4 cups Flour
- 2 tbsp Baking Powder
- 1 tsp Salt
- 1/4 cup Sugar, plus more for tops
- 2 cups Shredded Coconut
- 1-1/2 cups Unsalted Butter, cold and cut into cubes
- 1 cup Unsweetened Coconut Milk
- 4 Eggs, lightly beaten
- 1 tsp Coconut Extract
- 2 cups Pecans, finely chopped
- Glaze:
- 2 tbsp Unsweetened Coconut Milk
- 1/4 tsp Coconut Extract
- 1/4 tsp Vanilla
- 1/2 - 1 cup Powdered Sugar
Curried Couscous
By kmad
Place the couscous in a medium bowl
- 1 1/2 cups couscous
- 1 tablespoon unsalted butter
- 1 1/2 cups boiling water
- 1/4 cup plain yogurt
- 1/4 cup good olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup small-diced carrots
- 1/2 cup minced fresh flat-leaf parsley
- 1/2 cup dried currants or raisins
- 1/4 cup blanched, sliced almonds
- 2 scallions, thinly sliced (white and green parts)
- 1/4 cup small-diced red onion
Lemon Meringue Cupcakes
By kmad
This lemon meringue cupcake makes a fabulous dessert
- Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Lemon Curd:
- 8 large egg yolks
- Finely grated zest of 2 lemons
- 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
- 1 cup sugar
- 1/8 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
- Directions
- Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surfa
- -Minute Frosting:
- 1 1/2 cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
- Directions
- Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Con
- Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar
- As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is