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Recipes that include heavy cream

Vanilla-Chocolate Swirl Cheesecake

Saturday, December 13, 2008

It’s been a while since I posted about cheesecake, but for the devoted FoodMayhemites, you know I love me some cheesecake. So for our early Hanukkah celebration, I decided to create a new recipe (as I’ve done before). The only real requirements were that it include fresh vanilla bean and use an Oreo crust. Both of these requirements were simply due to having the ingredients on hand.

Vanilla-Chocolate Swirl Cheesecake 6

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Shrimp over Linguine in Tangy Lobster Sauce

Saturday, December 6, 2008

Remember the lobster stock I made? It’s not that I haven’t been using it, it’s just that nothing I’ve made has been worth reporting, until tonight. I started reducing stock while I prepared the other ingredients.

Shrimp Linguine in Tangy Lobster Sauce Plated

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Thanksgiving 2008 Series: Mini Pumpkin Pies

Thursday, November 27, 2008

Happy Thanksgiving!

Both of us (Lon and I) don’t like Pumpkin Pie. I know. I know. So anti-Thanksgiving but…it’s the truth. One of my problems with pumpkin pie is that the filling is too much for me. Too what? I’m not sure, just too much, so I figured I might like it more if I made mini pumpkin pies so that I could work the ratio so that it’s more crust, less filling. I think it worked. I do like this more and so does Lon. Yippee!

mini pumpkin pies 2

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Almond Crunch French Toast

Saturday, August 9, 2008

Almond Crunch French Toast with Peach Compote

After experimenting with Almond Crunch French Toast last week, I mentioned that I’d post up the recipe this weekend, after some minor adjustments. Here it is! I used Challah this week and Chinese Bakery Bread last week. Both are good: Challah will be a bit softer, Chinese Bakery Bread a bit more dense and firm. I wrote 13 ounces of Challah but it’s just however many 1″ slices fit into a 9X13 pan, snuggly. See Pic.

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Mother’s Day Brunch

Sunday, May 11, 2008

We had both families over to celebrate Mother’s Day. It was a challenge to create a menu for the three mom’s, mine, Lon’s, and Kasi (Lon’s sister and new mom). My mom is allergic to lemon and lime, Lon’s mom cannot have any balsamic or red wine vinegar or red onion, and Kasi keeps kosher.

~~Mother’s Day Menu~~

Watercress, Cara Cara Navel, and Edamame Salad
Veggie & Goat Cheese Sandwiches
Mini Spinach Laguiole Quiche
Maple Bacon
Ancho Cornmeal Crusted Tilapia
Cream Cheese Pound Cake

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Strawberry Whipped Cream Cake

Monday, May 5, 2008

It’s Cinco De Mayo and my dad’s birthday, occasion enough to make a cake. My parents are like most Chinese parents, not fans of most American desserts. They find them too sweet, too dense, and too heavy. I tried to make a cake that was more suitable for my dad’s taste buds, a simple Strawberry Whipped Cream Cake. It’s deceivingly light because the cake is actually a high fat cake but everyone was fooled, and loved it.

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Pasta Tasting – Course 2: White Truffle Laguiole Mac & Cheese

Sunday, May 4, 2008

The cheese guy at Whole Foods suggested Laguiole, a French Cheddar-style cheese, and after my first bite, I was sold. It’s perfect for eating alone, having so much flavor, sharp and tangy, fruity yet ashy, nutty, rich and salty, really distinctive. I decided to make it into a unique Mac & Cheese.

White Truffle Laguiole Mac & Cheese

6 ounces dry elbow macaroni (Barilla)
5.5 ounces Laguiole, shredded
2 tablespoons heavy cream
2 teaspoons truffle oil (optional)

1. Cook the elbows according to package instructions, rinse with cold water, drain, and set aside.
2. Toss macaroni elbows and Laguiole in a 3 1/2 quart pot. Turn on a low flame. Add Cream and stir until smooth and cheese is completely melted. Stir in truffle oil. Serve.

Super Easy! Everyone seemed to like it and the bowl was finished, although it wasn’t that big of a portion. My verdict is that Laguiole has so much going on by itself, it doesn’t allow the truffle oil to shine. While the truffle oil certainly doesn’t harm the flavor, I don’t think it is necessary for this dish either.

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Mini Red Onion and Muenster Quiche

Sunday, March 2, 2008

Some of you may have noticed that I’m a little obsessed with my mini-muffin pan. Everything just comes out looking so cute. So when Lon invited his friends, Shruti and Ekta, over for brunch, I wanted to experiment with miniature quiche. It was yummy so I’m sharing my recipe:

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Cranberry Bread Pudding

Monday, January 28, 2008

Last week, we had some guests over for dinner and Lon bought three baguettes, when we only needed one. This is common Lon behavior but of course, I had to figure out what to do with it. I decided to throw together a simple bread pudding and everyone seemed to love it (4 people finished about 75% of a 9×13 pan) so I’m posting the recipe, which was basically made based on what I had at home at the time.

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Ginger Milk Tea

Thursday, January 24, 2008

I love this ginger stuff (picture to the right) which is basically ginger sitting in honey. I couldn’t find any online but it’s available at most Asian markets in New York.

Many people just dissolve a teaspoon or two in hot water for simple ginger tea but one of my favorite winter drinks is a hot cup of Ginger Milk Tea. Here’s the basic recipe which you can adjust to your taste:

2 teaspoons of that ginger stuff
1 cup of boiling water
1 teaspoon sugar
1 teaspoon heavy cream
1 tea bag (black tea)

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