Recipes tagged with « Homemade »
Vanilla Bean Frozen Custard
A rich, homemade vanilla frozen custard with a silky texture. Four egg yolks with less sugar, replaced cream with half-and-half for lighter mouthfeel. Vanilla bean plus a splash of bourbon adds depth. Cooked gently over a double boiler to avoid curdling. Cooled until thickened, then churned or manually frozen. Thorough stirring during manual freezing prevents large ice crystals. Temperature and look guide doneness, not strict timers. Suitable for all skill levels, with common ingredient swaps and tips for smooth results.
Citrus Syrup Remix
A citrus syrup with a twist of lime and mandarin juice replaces original oranges and grapefruit. Sugar reduced slightly, simmered until bubbling thickened slightly. Zest blend swapped to lemon and mandarin for sharper aroma. Strain for clarity. Store cooled syrup airtight. Keeps up to 4 weeks refrigerated. Bright citrus notes, balanced sweetness, ideal for drinks or drizzling. Practical sugar level for viscosity. Easy home pantry ingredients. Vegan. Allergy-friendly.
Rustic Mexican Beef Pie
Ground beef baked in a flaky homemade crust infused with spice and a blend of smoky, tangy flavors. Uses a yogurt-based dough for tenderness balanced with cold butter pieces to reach flaky texture. Savory base with celery, onion, jalapeño softened slowly, then browned meat layered with chili spices, beef broth, and fresh tomatoes reduced down for a thick filling. Final touch of melting Monterey Jack cheese; option for smoky chipotle sauce instead of chili for deeper heat. Partially blind-baked crust avoids sogginess. Can freeze filling after cooking for quick future meals.
Rustic Homemade Pici
Handmade Tuscan-style pasta made from a blend of fine semolina and unbleached all-purpose flour, lightly salted and bound with hot water to jumpstart gluten formation. Rolled and shaped by hand into thick rustic noodles, ideal for holding chunky sauces. Simple ingredients, no eggs or dairy. Dough texture key, sticky but firm. Precise handling avoids overworking. Cook in salted water until tender but still offering bite. Can freeze before cooking. A straightforward base for spicy garlic tomato or hearty ragù sauces. Substitutions and timing tips included.
Homemade Rustic Pizza Dough
Yeast dough for two 22 cm (9 in) pizzas with a chewy crust. Uses warm water, active dry yeast switched from instant, and whole wheat flour replaces half all-purpose for earthy notes. Sugar swapped for honey to feed yeast naturally. Salt reduced to balance yeast activity. Doubles hydration slightly for softer crumb. Requires a longer proof, but yields better texture and aroma. Refrigerate or freeze dough for convenience. Dough manipulations and final shaping tips included to avoid tough crust. Suitable for vegan, dairy-free diets. Adaptable with all-purpose flour. Ideal timing cues stressed over timers.
Ricotta Style Cream Cheese
A homemade fresh cream cheese using heavy cream, whole milk, and kefir instead of yogurt. Fermented gently, thickened on low heat, and strained through cheesecloth for a creamy texture. Salted lightly, the final product holds for two weeks refrigerated. A subtle tang from kefir adds depth, while slightly reduced dairy quantities prevent over-thickening. Efficient technique with careful heat control ensures no curdling. Expect a soft spread with mild acidity, perfect for vegetarian dishes without gluten, nuts, or eggs.
No-mustard Mayonnaise Remix
Egg yolks warmed gently with white wine vinegar and water form the base. Oil is slowly whisked in, drip by drip, first a third, then the rest in a thin stream. Garlic optional, minced tiny. Salt and pepper finish. No mustard here. Changes: oil drops from 1 cup to 180 ml, vinegar cut to 2 teaspoons, garlic swapped for shallot for different bite. Time tweaked, yolk warming 3 minutes, whisking 10 minutes total. Creamy, tangy mayo without typical mustard twist.