Culinary Goods

These are so very good—I give them a 9. This is the second recipe I’ve tried, and this one is the best. I am keeping this one and am done looking. This came from Fine Cooking magazine, and I put my changes below in bold. Spiced Cider Doughnuts By Tony Rosenfeld October/November 2018 Issue For the dough 2-1/2 cups apple cider When mine reduced down, it wasn’t a full 1/2 cup. It was scant. 4 oz. (8 Tbs.) unsalted butter, at room temperature I cut this in half 1/2 packed cup light brown sugar I cut this in half 2 large eggs 1/2 cup buttermilk 1 Tbs. pure vanilla extract Zest of 1 lemon (about 1 Tbs.) I left this out 16 oz. (3-1/2 cups) all-purpose flour; more for dusting weigh this 1 Tbs. baking powder 1 tsp. table salt 1 tsp. ground cinnamon 1/4 tsp. ground allspice I also added 1/8 tsp. nutmeg For frying 14 cups sunflower or canola oil We use vegetable shortening, a MUST 1 cup granulated sugar I used 1/2 of this and ended up with tons leftover ...

This is a really well-known British dessert that I had never had, so decided to give it a shot. This was super easy and awesomely good. I'm sure a caramel sauce makes everything better, but it was still good even without that. It get a 7.5, and the recipe came from melskitchencafe.com. CAKE: 6 ounces dates, pitted and finely chopped (about 8-10 medjool dates) 3/4 cup boiling water 3/4 teaspoon baking soda 1/2 teaspoon vanilla extract 3/4 cup (5.5 ounces) granulated sugar I used 1/2 C.  6 tablespoons (3 ounces) butter, softened 2 large eggs 1 1/4 cup (6.25 ounces) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt SAUCE: 3/4 cup (5.75 ounces) packed light or dark brown sugar I used 1/3 C.  1 stick (4 ounces, 8 tablespoons) butter 1/2 cup heavy whipping cream Pinch of coarse, kosher salt 1/4 to 1/2 cup chopped pecans (optional) Additional heavy whipping cream for drizzling (optional) Here's the link:  https://www.melskitchenca...

So, this is very, very good--it can easily be an 8. We (meaning Rebecca) finally figured out the secret of how to get curry to taste like the Thai restaurants. It’s a curry pasted called Mae Ploy brand, and it comes in a plastic tub. You can find it at Asian markets. I tried to replicate a curry they have at Thai Siam, and the flavor was very close, but the texture of the curry was off. First, we used salmon, which added oil to the curry and made an oily red residue float to the top. Very uncool. I also overcooked the vegetables, so I would suggest adding quick cooking vegetables, like zucchini, at the very end so they keep their texture and shape. I would also cut the potatoes bigger next time so that they are feel more substantial. Finally, if you use lots of vegetables like I do, they put off water, so I would go easy on the additional water. I doubled the recipe to feed our family, plus Haynes. So, here is the base recipe (which came from a little paper cookbook Rebecca bought ...

I love me a good chocolate cake, and flourless cakes are always a favorite since they're usually gooey and fudgey. This one fit that criteria, and this will probably be my go-to. It get an 8 and came from cooking classy.com. 6   oz   bittersweet chocolate   (60%), chopped 10   Tbsp   unsalted butter   , diced into pieces 2/3   cup   granulated sugar I did this minus 2 TBS 1/3   cup   packed light-brown sugar 1 1/2   tsp   vanilla extract 1/4   tsp   salt 4   large eggs 1/2   cup   unsweetened cocoa powder Topping (optional) 1   cup   heavy cream 2   Tbsp   granulated sugar  Fresh strawberries or raspberries Link to the instructions:  https://www.cookingclassy.com/flourless-chocolate-cake/

This recipe is delightful. It gets an 8.5. It’s light tasting and pleasantly smooth. I like creme brulee with a bit of orange flavoring, but this was still good—it reminds me of vanilla pastry cream. They are also pretty simple once you know what you are doing. As usual, I overcomplicated my life by combining 2 recipes. I think the better one is the one below from Fine Cooking. However, I put some potential changes in bold. Classic Crème Brûlée By Kimberly Masibay Fine Cooking Issue 84 Ingredients 1-3/4 cups heavy cream I cut this down to 1 1/2 cups, and the other recipe suggested you could do 50% half and half, which is likely true 1 vanilla bean or 1 tsp. pure vanilla extract I did almost 3 tsp. for a double batch 4 large egg yolks (ideally cool or cold) 1/4 cup plus 2 to 4 tsp. granulated sugar Pinch kosher salt I did about 1/4 tsp. for a double batch Recipe found at link below: https://www.finecooking.com/recipe/classic-creme-brulee So, I doubled this in ...

I love raspberry and chocolate together, so this seemed like a good bread to make. I really enjoyed it and would give it a 6.8. The recipe came from recipeboy.com. ·        2 cups all-purpose flour ·        3/4 teaspoon baking soda ·        1/2 teaspoon salt ·        1 cup granulated white sugar I used 1/2 C. ·        4 tablespoons (1/2 stick) unsalted butter, at room temperature ·        2 large eggs ·        1 1/2 cups mashed ripe banana (about 3 bananas) ·        1/3 cup plain low fat yogurt I used sour cream ·        1 teaspoon vanilla extract ·        1 cup dark chocolate chunks or chips ·        1 cup halved raspberries, tossed in ...

I thought this was good, but Jared really liked it. It called for 8 eggs, so it was a very thick, custardy ice cream. I added fresh peaches to it about halfway through eating it, and thought it tasted fantastic, so I would recommend it with fresh peaches. It gets an 8, and the recipe came from marthastewart.com. 1 C. heavy cream 8 egg yolks 1/2 tsp. kosher salt 1 TBS fresh lemon juice 1 C. whole milk 3/4 C. sugar (this could probably be cut down to 2/3 C. or 1/2 C.) 3 peeled, pitted and sliced peaches 2 tsp. vanilla extract Here's a link to the instructions:  https://www.marthastewart.com/1142643/homemade-peach-ice-cream