- water
- raisins
- ground cinnamon
- salt
- Brown sugar to taste
- Pesto:
- * 1 lime
- * 1 1/2 cups fresh cilantro leaves
- * 2 tablespoons toasted chopped pecans
- * 1 teaspoon sugar
- * 2 tablespoons vegetable oil
- * 2 tablespoons extra-virgin olive oil
- * Kosher salt and freshly ground black pepper
- Shrimp:
- * 1 tablespoon extra-virgin olive oil
- * Kosher salt
- * 2 to 3 tablespoons extra-virgin olive oil
- * Kosher salt
- * 1 clove garlic
- * 1/4 cup shredded Parmesan
- * 1 1/4 cups all-purpose flour
- * 1/2 teaspoons baking powder
- * 1/4 teaspoon baking soda
- * 1/4 teaspoon salt
- * 2 large yolks
- * 1 cup sugar
- * 2 teaspoons pure vanilla extract
- * 1/2 cup buttermilk
- Chocolate Cream Cheese Frosting:
- * 1 teaspoon vanilla extract
- * Special equipment: 12 muffin cups
- * 2 1/2 cups flour
- * 1 1/2 cups sugar
- * 3 tablespoons unsweetened cocoa powder
- * 1 teaspoon baking soda
- * 1 teaspoon salt
- * 2 eggs
- * 1 1/3 cups vegetable oil
- * 2 tablespoons red food coloring
- * 1 tablespoon white distilled vinegar
- * 1/2 tablespoon vanilla extract
- * Cream Cheese Frosting,
- * 4 cups confectioners' sugar
- * 8 ounces cream cheese
- * 1 cup or 2 sticks unsalted butter
- * 1/2 teaspoon salt
- * 4 teaspoons pure vanilla extract
- cider vinegar
- sugar
- packed brown sugar
- chopped onion
- water
- apple cider vinegar
- salt
- pepper
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.
- large eggs
Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas’ diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa’s natural, bitter protective coating.
Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.
To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.