20 garlic scapes 2/3 cups almonds 2/3 cups parmesan cheese 2/3 cup olive oil 1/3 to 1/2 cup
heavy cream salt and pepper, to taste
red pepper flakes 2 russett potatoes, peeled and cut into 1/2 - inch chunks 2 cups fresh kale, chopped 3 cups chicken broth 2.5 cups water 1 cup
heavy cream Salt and pepper
2 tablespoons butter 1 cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1 cup Pinot Gris or other dry white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay leaf 2 cups of French bread, cubed into 2 ″ pieces 3/4 cup
heavy cream Salt and pepper to taste Chives for garnish
curry powder 6 cups chicken broth 4 cups canned pumpkin puree 1/4 cup packed brown sugar 2 cups
heavy cream salt, white pepper, nutmeg to taste
Ingredients 1T butter 1/8 (15g) small onion, chopped 1/6 (8g) celery stalk, chopped 5 - 6 (45g) broccoli pieces 1cup chicken stock 2T (30g)
heavy cream salt and fresh ground pepper to taste Directions melt butter in a pan.
1/4 c unsalted butter 1 medium onion, diced 1/4 c all purpose flour 4 c low sodium chicken broth 1 c water 1 pound broccoli florets 1/4 c
heavy cream salt pepper
butter 1/2 c. millet flour 4 c. milk, heated to point of simmering 1 c.
heavy cream salt, white pepper
Not exact matches
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea
salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons
heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
Stir in remaining
heavy cream and season with 1⁄4 teaspoon
salt and pepper as desired.
4 tablespoons butter 1/2 cup light brown sugar, lightly packed 1/2 cup pumpkin puree 3 tablespoons
heavy cream 3 tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher
salt
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon
salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup
heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp •
heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste •
salt and pepper
Add in the caramel sauce,
salt and
heavy cream and beat together.
For the icing though I used my favorite: 1 cup of powdered sugar, 2 - 3 tablespoons
heavy cream, 1/4 teaspoon vanilla, and a pinch of
salt.
5 ounces bittersweet chocolate, chopped 3/4 cups whole milk 1/2 cup
heavy cream 2 eggs + 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon
salt One half loaf brioche, cut into 1 - inch cubes
For the Cheesecake: 32 ounces
cream cheese, at room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons
heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon
salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon
salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml)
heavy cream
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml)
heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon
salt 1/3 cup dried cranberries
INGREDIENTS 12 eggs 1/2 cup
heavy cream 1/2 teaspoon
salt 1/4 teaspoon pepper 8 oz sausage 2 cups peppers, sliced 1 cup chees...
Ingredients 2 cups
heavy cream 1 cup whole milk 1/2 cup sugar pinch
salt 3 egg yolks 1 egg 1 tsp vanilla extract 2 cups vegan marshmallows
340.5 g
salted butter, softened to room temp 384g powdered sugar 96g unsweetened cocoa powder 2 tsp vanilla extract 3 - 4 tbsp
heavy whipping
cream
In a small saucepan, heat 120 ml / 1/2 cup
heavy whipping
cream and a small pinch
salt until just simmering, then pour over the chopped chocolate.
The tart filling is just simple custard of
heavy cream, eggs, sea
salt and light brown sugar, with some optional espresso powder and bits of smokey bacon.
Season with
salt and pepper and give a couple of stirs before pouring in
heavy cream.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of
heavy cream -
salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup
heavy cream 2/3 cup (75g) parmesan cheese, finely grated
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher
salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of
salt for the vanilla bean custard: 1 cup
heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and
salt in a large bowl.
In a large saucepan over medium heat mix the
heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and
salted caramel.
for the milk chocolate ganache: 5 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped pinch of kosher
salt 1 tablespoon corn syrup, optional 1 cup
heavy cream
heavy cream 1 teaspoon pure vanilla extract 3 cups whole
salted mixed nuts, toasted
1 cup granulated sugar 1 cup
heavy cream, at room temperature 1/2 tsp pure vanilla extract pinch of kosher
salt 1 1/2 cup of fresh cranberries 1 cup toasted walnut
for the whipped ganache (may need to double; a reader found she needed approximately twice as much frosting): 18 ounces (500 grams) bittersweet chocolate 2 pinches kosher
salt 2 cups (500 mL)
heavy cream
Turn off the heat and add the butter,
cream cheese,
heavy cream, horseradish
cream, seasoned
salt, kosher
salt and pepper.
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course
salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons
heavy cream or half and half
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon
salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup
heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup
heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse
salt 20 blades fresh chives, chopped or snipped, for garnish
1 c. chestnut flour * 1 c. sorghum flour * 1/2 c arrowroot powder * 3 1/2 t. baking soda * 4 T. cane juice crystals * 1/2 t. sea
salt * 1 t. Vanilla Crystals * 5 T. unsalted butter, cold 2 large eggs 2/3 c
heavy cream 2/3 c dried blueberries *
FOR CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup
heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons
salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni
ingredients: 1 cup
heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher
salt 3 egg yolks scrapings of a vanilla bean
Meatballs: 1/2 cup breadcrumbs 1 egg 1/2 lbs of ground pork 1/2 lbs of ground beef 1 onion finely chopped 1 cup
heavy cream 1 tsp
salt 1 tsp ground white pepper 1 tsp ground allspice 1 tsp of soy sauce
I heated some
heavy cream with sugar, honey, a bit of
salt and some vanilla extract.
Chocolate Filling 12 ounces (340 grams) semisweet chocolate, finely chopped 1 cup (240 ml)
heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teaspoon
salt
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher
salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup
heavy cream
Ingredients 1 1/4 cup finely chopped
salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of
salt 2 1/2 cups
heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces
cream cheese, at room temperature 1 1/2 cup
salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
Kosher
salt,
heavy cream, boiled and strained potatoes, sliced chives, roasted garlic, and melted butter.
While the cider boils, heat 1 cup of
heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and a pinch of
salt in another medium saucepan over medium heat.
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon
salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup
heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in ski
cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces
Cream Cheese (I use lite with fabulous results) Saute bacon in ski
Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
The topping is a mixture of chocolate hazelnut butter, dark chocolate, and
heavy cream, then it's finished with toasted hazelnuts and a sprinkle of coarse sea
salt.
3/4 cup
heavy cream + more for brushing, very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea
salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style
cream cheese, very cold, cut into pieces
Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar pinch of Kosher or sea
salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons
heavy cream
1 egg 1 tablespoon of
heavy cream 1/4 cup brown sugar 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1 tablespoon of
heavy cream pinch of
salt 2 - 3 small Yams or sweet potatoes.