Recipes By Emilyc
8 recipes found
Salty Sugar Cone Crumble
It’s pretty impossible to eat this and not get a big smile on your face. Serve it over ice cream, fresh fruit, or yogurt, or just eat it by the handful. Be warned that’s it completely addictive. Tightly covered, the leftover crumble should keep for at least a week. It’s inspired by the graham cracker crumble in Bon Appetit.
Roasted Cherry Sorbet
If you’re a fan of cherries in frozen form, then go turn on your oven for this roasted cherry sorbet recipe! The extra step of roasting pays huge dividends.
Roasted Asparagus and Fennel with Charred Lime
I intended this dish to be a sprightly salad of shaved asparagus and fennel with a lime-chili vinaigrette. But when shaving the first spear of asparagus, I decided that I wanted something warm and bold in flavor. So I cranked up my oven, tossed the asparagus and fennel in a liberal amount of olive oil and chili flakes, and threw in a halved lime that was destined for my vinaigrette. I then slipped the whole pan under the broiler to enhance the charred flavors. I finished the dish with juice from the charred lime and fennel fronds. The charred lime heightened and married the already bold flavors. My dish was the complete antithesis of sprightly, but on a cool spring evening, it completely hit the spot.
Cure for What Ails You Smoothie
This is exactly the type of sustenance I want when recovering from a cold or flu -- or anytime I need an easy pick-me-up. The pink peppercorns and fresh ginger give the smoothie a little kick in the pants and balance the natural sweetness of the pineapple and coconut milk. If you don’t have pink peppercorns, the smoothie is plenty tasty without them.
Brown Butter Mayonnaise
Timing is everything. I ran across the idea for brown butter mayonnaise on the blog “Ideas in Food” just as good tomatoes are coming into season. The recipe below is my standard homemade mayonnaise adapted to include brown butter in place of oil. There are many ways you can use it, but notably, it takes a BLT from good to divine.
Berry, Lime & Coconut Shake
These shakes are a great way to use up leftover coconut milk, though I'm so hooked that I'll buy coconut milk just to make them. They're also a great way to enjoy the ripe, juicy berries that are in the market right now; in the off season, frozen berries can be substituted. Be sure to take the extra step of adding lime zest -- it makes the shakes extra delicious.
Salted Toffee & Brown Butter Crispy Treats
The extra butter is this buttery toffee rice krispie recipe keeps them soft and easy to press into the pan, and did I mention that the butter is browned?
Roasted Persimmons with Brown Butter and Cinnamon
Persimmons take well to being roasted which concentrates their natural sugars into a much more complex sweetness. This recipe amps up the sweetness with butter.