Sconty empire

  Raspberry Macarons Time : About 2 ½ hours, plus at least 24 hours chilling These macarons' recipe include a little amount of finely chopped freeze-dried raspberries, which lends an unexpected tart fruitiness. Just keep in mind that it can also encourage the shells to brown very rapidly, so if the first batch starts to get a little golden, lower the oven's temperature for the second batch by around 25 degrees. Also try the Chocolate Macarons  INGREDIENTS Yield: 23 macarons FOR THE BATTER 1 cup plus 3 tablespoons/130 grams confectioners’ sugar ¾ cup/85 grams superfine blanched almond flour ½ cup/14 grams freeze-dried raspberries Lemon wedge (optional), for cleaning bowl 3 large egg whites (90 grams), at room temperature ½ teaspoon kosher salt (such as Diamond Crystal) 6 tablespoons/75 grams granulated sugar Red gel food coloring (optional) FOR THE FILLING 4 ounces white chocolate, finely chopped 1 teaspoon vanilla extract Pinch of kosher salt (such as Diamond Crystal) ⅓  cup/2

  Old Bay Grilled Shrimp Time: 35 Minutes  However, the secret ingredient may be the baking soda, which preserves the shrimp snappy and soft. The charm of this grilled shrimp recipe comes in the combination of sweet shrimp, savory Old Bay, and the singe of the grill. Old Bay seasoning, a well-known mixture of sweet paprika, celery seed, dried mustard, and other unidentified spices, is frequently used on Maryland blue crabs, but once you try it on shrimp, you'll long to use it on other foods as well. (Try eating corn or drinking a Bloody Mary.) Lemon, garlic, and parsley provide brightness to this dish, but spicy sauce, mayonnaise, or drawn butter wouldn't be out of place too. INGREDIENTS Yield: 4 servings 2 tablespoons extra-virgin olive oil, plus more for greasing 2 teaspoons Old Bay or Cajun seasoning Heaping ¼ teaspoon baking soda Salt and pepper 1½ pounds large, tail-on shrimp, peeled and deveined, patted dry 1 lemon ¼ cup finely chopped parsley or cilantro leaves and stems

 Chocolate Macarons Time:   About 3 ¼ hours, plus at least 24 hours chilling There are several reasons why chocolate macarons are popular: First off, the sugariness of the meringue shells is nicely offset by the bitterness of the cocoa and the barely sweet ganache. Second, compared to other tastes, there is a larger margin of error for your oven temperature because the cocoa in the batter hides any color the meringue may acquire after baking.  Also Check out the  Raspberry Macarons  INGREDIENTS Yield: 23 macarons FOR THE BATTER 1 cup plus 2 tablespoons/124 grams confectioners’ sugar ¾ cup/85 grams superfine blanched almond flour ¼ cup/25 grams unsweetened cocoa powder Lemon wedge (optional), for cleaning bowl 3 large egg whites (90 grams), at room temperature ½ teaspoon kosher salt (such as Diamond Crystal) 6 tablespoons/75 grams granulated sugar FOR THE FILLING 4 ounces bittersweet chocolate, finely chopped 1 teaspoon vanilla extract ½ teaspoon espresso powder (optional) Pinch of kosh

  Crispy Chicken Thighs With Charred Zucchini Time: 1hour  Burn the vegetables. It enhances the flavor of a variety of brassicas, including broccoli, cabbage, and summer squash like zucchini. Zucchini can occasionally be a bit bland, but charring caramelizes the natural sugars found in the vegetable, boosting their sweetness and bringing out a hint of smokey taste. The pumpkin seed dressing can be made entirely in a blender while the chicken finishes cooking in the oven, making this the ideal, flavorful weekday meal. This sauce is fantastic over a wedge of iceberg or as a dip for potato chips. It performs all the functions of a green goddess dressing while being significantly lighter.   INGREDIENTS Yield: 4  servings 4 bone-in, skin-on chicken thighs (about 1½ pounds) Kosher salt 3 medium zucchini, halved lengthwise ¼ cup raw pumpkin seeds Tender cilantro sprigs, for garnish FOR THE SAUCE ½ cup buttermilk ¼ cup raw pumpkin seeds 1 cup torn tender cilantro stems and leaves 1 garlic clov

 Banana Pancakes Time : 20 Minutes  Make sure to mix this banana-buttermilk pancake mixture as little as possible for the fluffiest results. Just enough folding will eliminate any flour striations without smoothing out the lumps. They will bubble up and develop crisp edges and fluffy, soft centers as they sizzle in gobs of melted butter. While cooking off the remaining batter, keep the cooked pancakes warm on a rack in a 200° oven so that they are all hot and ready to serve. INGREDIENTS Yield : 4 servings 2 cups/256 grams unbleached all-purpose flour 2 tablespoons (light or dark) brown sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt (such as Diamond Crystal) 1¼ cups/300 milliliters buttermilk 1 cup/230 grams mashed banana (from 2 to 3 very ripe bananas) 2 large eggs 3 tablespoons/43 grams unsalted butter, melted and cooled slightly, plus more as needed Maple syrup (optional), for serving. PREPARATION Step 1 In a large bowl, whisk together the flour, sugar,