Combine all ingredients in cocktail shaker, shake with ice. Strain into cocktail or coupe glass, garnish with cherry.
Preheat oven to 350 F. Mix together sugar, flour, and 2/3 c. of the butter until evenly crumbly. Press into a 9" square baking pan. Bake for 20 minutes. In a saucepan, combine remaining 1/2 c. butter, brown sugar, corn syrup, and condensed milk. Bring to a boil, and continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over crust (warm or cool). Cool until it begins to firm. Melt chocolate chips, pour over the top of the caramel, and spread. Chill and cut into squares.
Blend shallots, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Pour into a ziploc bag with the pork. Toss and refrigerate for at least one hour and up to 12 hours. Prepare a grill for medium-high heat. Remove pork chops, season both sides with salt, and grill until lightly charred (about 2 min. per side). Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a bowl. Season with salt. Serve pork with salad and lime wedges.
Bon Appetit, June 2016
Combine the yeast with some flour and add to the warm milk mixture. Stir with a spoon until the yeast is completely dissolved. Add sugar, salt, cardamom, and egg and mix until combined. Gradually add about two thirds of the flour and knead. Add butter and knead until well combined. Continue to knead the dough, and gradually add just enough flour so the dough comes clean off the sides of the bowl and doesn’t stick to your hand.
Don’t overwork the dough or you’ll end up with hard rolls. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 hour, or until double in size.
Meanwhile, mix together the butter, sugar, and cinnamon for the filling. Set aside.
Line four baking sheets with parchment paper.
Punch down the dough and divide into two equally sized portions. Lightly dust a clean work surface with flour. Roll out the first portion of dough into a large, about 60-by-40-centimeter / 23-by-16-inch rectangle. Spread half of the filling evenly on top. Beginning with the long side, roll the dough into a tight tube shape, seam side down. Cut into 15 cylinders and press each point tightly into the center with your index finger.
Place the shaped cinnamon rolls on the baking sheets, spacing them about 5 cm / 2" apart. Cover with a clean kitchen towel and let rise for further 30 minutes, or until they’re double in size. Repeat with the second batch.
Meanwhile, preheat the oven to 225°C (435°F).
For the egg wash, lightly whisk the egg. Before baking, brush each roll with the egg wash and sprinkle generously with pearl sugar. Bake the rolls on the middle rack for 10 – 15 minutes, or until golden to dark brown in color. When the rolls are done, the bottoms will most probably be dark brown in color; this is totally normal and typical for Nordic cardamom-spiced sweetbread. Repeat with the other sheets of rolls.
The cinnamon rolls are best eaten while still slightly warm or on the same day. However, you can freeze them once baked and warm them up when ready to serve.
My Blue & White Kitchen
Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides. Mix together the cookie crumbs and butter. Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one. Bake for 10 minutes at 325 degrees F. Set aside to cool. Whip the cream, icing sugar and vanilla to soft peaks and set aside. In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar. Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes. Slowly whisk in the sweetened condensed milk lemon zest and lemon juice. Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.
Barry Parsons
1. Heat the heavy cream or half-and-half and sugar in a saucepan . Once the sugar is dissolved, remove from heat and stir in the vanilla extract. If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
David Lebovitz
Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes, drain. Peel the garlic and deseed and chop the chili. Heat the oil and gently cook both for a few minutes. Add anchovies, cook two more minutes. Add cauliflower, cook until it just begins to brown on the edges. Meanwhile, cook pasta to package directions. Drain and toss with the cauliflower. Serve with generous parmesan and more olive oil.
Nudo
Add sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl. Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
Preheat broiler. Stir together cinnamon and 1 1/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once or twice, 8 to 10 minutes total for medium-rare.
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
Gourmet, November 2009
1. Preheat the oven to 350 degrees. In a large dutch oven over medium high heat, melt the ghee and oil. Sprinkle the rabbit with salt and pepper. When the oil is hot, brown the rabbit on all sides, about 10-15 minutes.
2. While the rabbit is browning, pulse half of the onion, ginger, and garlic together in a food processor until finely minced.
3. Reduce the heat under the rabbit and add the rest of the onion. Cook until golden, about 5 minutes. Add the mix from the food processor, sautee for 2-3 minutes. Stir in the curry powder, garam masala, turmeric, and cayenne. Cook, stirring constantly, for 2 minutes, then stir in coconut milk, chicken stock, and the juice and hull of 1/2 of the lime. Bring to a simmer. Cover and place in the oven to cook for 90 minutes.
4. Remove the pot from the oven. Stir in the juice of the other 1/2 lime and the cilantro. Taste and adjust for seasoning, possibly adjusting thickness with more broth. Serve over rice.
Lindy’s Fusion, extensively modified by Mom