iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Caramel-Apple Caramels

Ingredients:
Vegetable-oil cooking spray or neutral vegetable oil, for greasing, 1/3 cup heavy cream, 1/4 cup apple butter, 1 teaspoon pure vanilla extract, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon ground allspice, 2/3 cup light corn syrup, 2 cups sugar, 6 tablespoons unsalted butter, cut into small pieces, room temperature, pastry brush, candy thermometer, 5-inch-square cellophane candy wrappers

Instructions:
Lightly oil a 9- by 13-inch rimmed baking pan. Line with parchment with a 2-inch overhang on 2 sides, and oil the parchment. Place a small bowl of warm water and a pastry brush near the cooktop.
In a small saucepan, combine the cream, apple butter, vanilla, salt, cinnamon, nutmeg, and allspice. Heat over low heat until warm, stirring to combine. Keep warm over low heat.
Meanwhile, in a large, heavy saucepan over medium-high heat, bring the corn syrup to a boil, swirling the pan to evenly heat, about 45 seconds. Add one third of the sugar and poke it into the bubbling syrup with a heatproof spatula to remove all the lumps and evenly moisten. There should be no visible clumps of sugar visible. Repeat with two more additions, then stop poking. Cook, swirling the pan occasionally, until the mixture is very dark amber and registers 320° F on a candy thermometer, about 8 minutes total. If the sugar crystallizes on the sides of the pan, dip the pastry brush in cold water and brush away the crystals.
When the sugar mixture is ready, remove from the heat and carefully add the warm cream mixture, then the butter. The mixture will bubble up and steam. Immediately whisk until very smooth and emulsified. At this point, the caramel should register 245° F on a candy thermometer.
Carefully pour the caramel into the prepared pan. If necessary, tilt the pan to form an even layer. Let stand at room temperature until cool and firm, at least 2 hours and up to overnight.
Lift the caramel out of the pan with the parchment paper and place on a cutting board. Work quickly to cut the caramel into 1-inch x 1/2-inch rectangles and wrap in candy wrappers.
DO AHEAD: The wrapped caramels can be kept at cool room temperature for up to 1 month.
Mother's Ruin Punch

Ingredients:
8 white sugar cubes
2 ounces club soda
4 ounces Plymouth gin
2 ounces cinnamon orange tea-infused sweet vermouth (below)
4 ounces grapefruit juice
2 ounces lemon juice
3 ounces dry champagne
Garnish: 6 grapefruit wheels

Instructions:
In a pitcher, muddle the sugar cubes with the club soda until the sugar is fully broken up. Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the champagne. Garnish with the grapefruit wheels and serve with a ladle and punch glasses.
In a large container, combine 3 heaping tablespoons of cinnamon-orange tea (such as Market Spice, available at marketspice.com) and one 750-ml bottle of Martini sweet vermouth and stir well. Let stand at room temperature for 1 1/2 hours, stirring occasionally. Strain through a cheesecloth-lined sieve.
Meringue Roulade with Rose Petals and Fresh Raspberries

Ingredients:
4 large egg whites
1 1/4 cups/250 g superfine sugar
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
1 teaspoon cornstarch
3 1/2 ounces/100 g mascarpone
"1 tablespoon confectioners sugar", 1 1/2 tablespoons rose water
1 3/4 cups/400 ml heavy cream
1 1/4 cups/150 g fresh raspberries
2 tablespoons dried rose petals
1 teaspoon slivered pistachios (or regular, if unavailable, crushed)
"Confectioners sugar
for dusting"

Instructions:
Preheat the oven to 325°F/160°C.
Line the base and sides of a 13 by 9-inch/33 by 23-cm jelly roll pan with parchment paper. Allow the paper to rise about 3/8 inch/1 cm above the sides of the pan. To make the meringue, in a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the superfine sugar to the whites in spoonfuls or tip into the bowl in a slow stream. Continue beating until a firm, glossy meringue forms. Using a large metal spoon, gently fold in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.
To make the meringue, in a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the superfine sugar to the whites in spoonfuls or tip into the bowl in a slow stream. Continue beating until a firm, glossy meringue forms. Using a large metal spoon, gently fold in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.
Bake for 30 minutes, until a crust forms and the meringue is cooked through (it will still feel soft to the touch). Remove from the oven and allow to cool in the pan.
Unmold the cooled meringue onto a fresh piece of parchment paper. Carefully peel off the lining paper.
Meanwhile, make the cream. Place the mascarpone, confectioners' sugar, and rose water in a large bowl and whisk by hand until smooth. Add the cream and whisk for about 4 minutes, until the cream just holds its shape. (You can do this in an electric mixer but keep a close eye on it as it's easy to overmix.)
Spread most of the mascarpone cream over the original underside of the meringue, reserving a few tablespoons. Leave a small border around the edge of the meringue. Scatter most of the raspberries and 1 1/2 tablespoons of rose petals evenly over the cream.
Using the paper to assist you and starting from a long edge, roll up the meringue into a perfect log shape. Carefully transfer the log onto a serving dish. Use the remaining cream to create a rough wavy strip along the top of the log (see photo). Chill for at least 30 minutes.
When ready to serve, dust the log with confectioners' sugar, dot with the remaining raspberries, and scatter the remaining rose petals and pistachios evenly over the top.
Orange-Cardamom Spritzer

Ingredients:
1/2 cup granulated sugar
1/2 cup water
2 teaspoons lightly crushed whole cardamom pods
2-inch strip orange zest, removed with a vegetable peeler
1 750-ml bottle prosecco, chilled
Cardamom syrup (recipe follows)
Angostura bitters
Orange twists
for serving

Instructions:
In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Stir until sugar is dissolved, then remove from heat. Let syrup cool to room temperature, then strain.
Fill each glass with 1 teaspoon cardamom syrup, and add a dash of bitters. Top up with prosecco and serve garnished with an orange twist.
Honey-Roasted Carrots with Tahini Yogurt

Ingredients:
Scant 3 tablespoons/40 g tahini paste
2/3 cup/130 g Greek yogurt
2 tablespoon lemon juice
1 clove garlic, crushed salt
Scant 3 tablespoons/60 g honey
2 tablespoons olive oil
1 tablespoon coriander seeds, toasted and lightly crushed
1 1/2 teaspoon cumin seeds, toasted and lightly crushed
3 thyme sprigs
Salt and black pepper
12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons (3 pounds/1.3 kg)
1 1/2 tablespoons cilantro leaves
coarsely chopped

Instructions:
Preheat the oven to 425°F/220°C.
Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.
Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with 1 teaspoon salt and a good grind of black pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.
Transfer the carrots to a large serving platter or individual plates. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with the cilantro.
Sweet Potatoes with Orange Bitters

Ingredients:
1 1/2 cups/350 ml freshly squeezed orange juice (the juice of 4 to 5 oranges)
1/3 cup/80 g brown sugar
1/4 cup/60 ml red wine vinegar
1/4 cup/60 ml Angostura bitters
1 1/2 tablespoon olive oil
Salt
4 to 5 sweet potatoes, unpeeled, halved crosswise, each half cut into 1-inch-/2.5-cm-wide wedges (3 1/3 pounds/1.5 kg)
2 red chiles, halved lengthwise
3 sage sprigs (1/2 ounce/15 g)
10 thyme sprigs (1/3 ounce/10 g)
2 heads garlic, unpeeled and halved horizontally
3 ounce/90 g chèvre (goat cheese) log
broken into pieces

Instructions:
Preheat the oven to 425°F/220°C.
Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup/200 ml (about the amount in a large glass of wine). Add the bitters, olive oil, and 1 1/2 teaspoons salt.
Place the potatoes in a large bowl, add the chiles, sage, thyme, and garlic, and then pour in the reduced sauce. Toss well so that everything is coated and then spread the mixture out in a single layer on a baking sheet on which it fits snugly, about 12 by 16 inches/30 by 40 cm.
Place in the oven and roast for 50 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so add more orange juice if the pan is drying out. At the end, the potatoes should be dark and sticky. Remove from the oven and leave to cool slightly before arranging on a platter and dotting with the goat cheese. Serve warm or at room temperature.
Radicchio, Shaved Fennel, and Pomegranate Salad

Ingredients:
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon whole-grain Dijon mustard
Kosher salt
Feshly ground pepper
"1 medium fennel bulb, trimmed and thinly sliced using a sharp chefs knife or a mandoline", 6 ounces radicchio (preferably Treviso), trimmed, leaves separated and torn if large
1 small bunch chives, cut into 2-inch lengths
1/3 cup pomegranate seeds

Instructions:
In a large serving bowl, whisk together oil, vinegar, shallot, and mustard. Season with salt and pepper. Add the fennel and radicchio; toss to combine with dressing. Let sit for 5 minutes to soften. Serve topped with chives and pomegranate seeds.
Seafood Chowder with Bacon and Thyme

Ingredients:
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 large potatoes)
1 tablespoon unsalted butter
4 ounces high-quality bacon, sliced into 1/2-inch pieces (about 4 slices)
2 celery stalks, thinly sliced on a bias (about 1/2 cup)
2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 1/2 cups)
1 garlic clove, minced
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon fresh thyme leaves
2 pounds skinless haddock (or cod) fillets, cut into 2-inch cubes
3 pounds mixed littleneck clams and cockles, rinsed and scrubbed
2 cups heavy cream
Ground white pepper
1/4 cup freshly chopped flat-leaf parsley
Crusty bread
for serving

Instructions:
In a large pot, bring about 5 cups of water to a boil, add the potatoes, and simmer until potatoes are cooked through but firm, 10 to 12 minutes. Drain potatoes over a large bowl, reserving cooking liquid. (If making chowder ahead of time, let potatoes cool to room temperature, then refrigerate until ready to serve soup.)
Meanwhile, in a large 5-quart pot, melt butter over medium heat. Add bacon, stirring occasionally, until fat is rendered and bacon begins to brown, about 5 minutes. Add celery, leeks, and garlic, and cook until vegetables are translucent, about 6 minutes. Stir in reserved potato cooking liquid, 1/2 teaspoon salt, and thyme. Bring to a boil over medium-high heat. Turn down the heat, cover, and simmer until liquid is opaque and flavorful, about 30 minutes.
When ready to serve, bring soup base to a boil over medium-high heat. Add cooked potatoes, reduce heat to medium, and simmer. When potatoes are heated through, gently add the fish and the clams, nestling them in the broth. Cover the pot and simmer until clams open and fish is opaque and cooked through, 7 to 9 minutes. Add cream and pepper and bring to a simmer again. Season to taste with salt and pepper. Garnish chowder with parsley and serve with crusty bread.
Apple and Pumpkin Ginger Crisp

Ingredients:
1 cup rolled oats
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/2 cup pecans, roughly chopped
1/4 cup light-brown sugar
2 tablespoons finely chopped candied ginger
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 1/2 pounds sugar or pie pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes (1 pound when cubed)
2 pounds Granny Smith apples (4 to 5 apples), peeled, cored, and cut into 1/2-inch cubes
1/2 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Vanilla ice cream
for serving

Instructions:
Preheat the oven to 350°F.
In a large bowl, combine the oats, 1/2 cup flour, pecans, light-brown sugar, ginger, salt, and butter. Mix until large crumbs form, and refrigerate until ready to use.
In a 9-by-13-inch baking dish, combine the pumpkin, apples, lemon zest and juice, sugar, cinnamon, and remaining 2 tablespoons flour; toss until mixed. Sprinkle the oat crumble over the apple mixture and bake until the topping is browned and juices are bubbling, about 45 minutes. Let stand for 15 minutes. Serve warm with vanilla ice cream.
Pineapple Coconut Meringue Torte

Ingredients:
Batter for Crunchy Meringue Cookies
1/2 fresh pineapple, peeled and cored
Olive oil, for searing
Coarse salt, for sprinkling
1/2 cup heavy cream (120 grams)
"2 tablespoons confectioners sugar (16 grams)", Pina Colada Pastry Cream
1/2 cup unsweetened flaked coconut, lightly toasted (36 grams)
a piping bag with a 1/2-inch plain tip

Instructions:
Preheat the oven to 200°F. Line 2 baking sheets with parchment paper.
Prepare the meringue cookie batter as directed. Using a piping bag with a 1/2-inch plain tip, or using a spoon, form the meringue into three 8-inch disks on the lined baking sheets, each about 1/2 inch thick.
Bake for about 45 minutes, until crisp on the outside but still moist in the center. Cool completely in the oven.
Halve the pineapple lengthwise and cut the pieces crosswise into 1/4-inch-thick slices. Heat a very thin layer of oil in large nonstick skillet or griddle over medium-high heat and add the pineapple. Cook for 4 to 5 minutes, until seared and golden, then flip the pieces and sear the other side. Transfer the pieces to a plate and sprinkle them lightly with salt; cool to room temperature.
Whip the cream until soft peaks form; sift the confectioners' sugar over it and whip until combined and the cream forms medium-firm peaks. Put the pastry cream in a large bowl and whisk to loosen it.
Add about a third of the whipped cream and whisk it into the pastry cream to lighten it. Using a large spatula, add the remaining whipped cream and fold it into the pastry cream until just combined. Reserve about 1/2 cup of the cream and transfer the remainder to a piping bag fitted with a 1/2-inch plain tip.
Put one meringue disk onto a serving plate and pipe a spiral of pastry cream (using a little less than half of it) over it, covering it completely but leaving a 1/2-inch border around the edge. Blot the pineapple pieces with a paper towel and arrange half of them, fanning them in a concentric circle, over the pastry cream. Put another meringue disk on top and repeat with the remaining pastry cream and pineapple. Top with the remaining meringue disk and, using a small off set spatula, spread the reserved pastry cream in a thin even layer over the top. Sprinkle the coconut evenly over the top.
The torte can be sliced immediately and served but is better if refrigerated for at least 1 hour and no longer than 3 hours to soften the meringue.
Frozen Dark And Stormy Soufflés

Ingredients:
5 large egg whites
1 2/3 cups sugar (330 grams), divided
Pinch of cream of tartar
1 3/4 cups heavy cream (420 grams)
6 tablespoons dark rum (not spiced) (90 grams)
6 tablespoons strained fresh ginger juice (90 grams), from about 12 ounces (335 grams) fresh ginger
Grated zest of 2 limes
1/4 cup fresh lime juice (60 grams)
Six 6-ounce ramekins
Candy thermometer

Instructions:
Cut six 3 × 22-inch strips of parchment or wax paper. Wrap six 6-ounce ramekins tightly with the strips, creating a collar and using tape to secure it to the ramekin. Set them on a small baking sheet.
Put the egg whites, 2 tablespoons of the sugar, and the cream of tartar into a standing mixer fitted with the whisk attachment and turn on to low speed.
Put the remaining sugar and 2 tablespoons water into a small saucepan. Stir with a clean finger to evenly moisten the sugar; wet your finger and wipe down the sides of the pan and place the pot over medium heat. When the sugar is dissolved and the mixture is beginning to bubble, wash down the sides of the pan with a clean pastry brush dipped in cold water to dissolve any sugar crystals on the sides of the pan.
When the sugar mixture comes to a rolling boil, increase the mixer speed to medium. Continue cooking the sugar for about 10 minutes until it reaches 250°F (firm-ball stage). Increase the mixer speed to medium-high. The whites should be fluffy and shiny but still soft. With the motor running, carefully pour in the hot sugar syrup in a slow, steady stream directly onto the whites between the mixer bowl edge and the outer reach of the whisk so it doesn't splatter or create lumps. Increase the mixer speed to high and whip the meringue for 6 to 8 minutes, until cool to the touch. If the meringue level begins to recede in the mixing bowl, stop whipping immediately.
In another large mixing bowl whip the cream with a whisk until it holds firm peaks.
In a small bowl, whisk the rum, ginger juice, and lime zest and juice together. Once the whites are cool and glossy, using a large rubber spatula, carefully fold the liquid into them until just combined.
Add about a third of the whites mixture to the whipped cream and fold until streaky. Add another third and fold again. Add the remaining whites to the cream and fold until just combined and no streaks remain. Using a folding motion, gently pull a whisk through the mixture to make sure it is homogenous. Using a pastry bag or spoon, fill each prepared mold to the edge of the paper and smooth the top, if necessary. Freeze the soufflés on the pan in the freezer overnight.
The following day, remove the paper collars and clean the sides of the molds with a warm, damp towel if necessary. Let the soufflés stand at room temperature for about 15 minutes before serving.
Bitter Orange Ice Cream

Ingredients:
2 large navel oranges, unpeeled, washed, and quartered lengthwise
2 cups whole milk (480 grams), divided
2 cups heavy cream (480 grams)
3/4 cup sugar (150 grams), divided
6 large egg yolks
1/2 teaspoon kosher salt (2 grams)

Instructions:
Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil and set a rack on it.
Set the oranges, cut side down, on the rack and roast until the skins are blackened and crisp, about 45 minutes, flipping the oranges halfway through the cooking time. Remove from the oven and cool. Fill a large bowl with ice water. Set a small bowl inside with a fine mesh sieve over it.
Put the cooled orange pieces into a blender with 1 cup of the milk and purée until smooth, adding more milk if needed to liquefy it. Pour the mixture into a medium saucepan and add the remaining 1 cup milk, the cream, and 1/4 cup of the sugar. Heat the mixture over medium heat, stirring, for about 4 minutes, until very hot and steaming but not boiling.
Meanwhile, in a medium bowl, whisk the egg yolks, remaining 1/2 cup sugar, and salt together until lightened. Gradually whisk in the orange-milk mixture; return mixture to the saucepan and cook over medium-low heat until custard thickens and coats the back of a spoon, about 5 minutes (do not boil). Pour into the fine mesh sieve set over the bowl in the ice bath.
Press on the mixture in the strainer with a rubber spatula to remove the orange pulp. Discard the solids and freeze the custard in an ice cream maker according to the manufacturer's instructions, transfer it to an airtight container, and freeze for up to 2 weeks.
My Chicken Broth-Braised Baby Turnips

Ingredients:
14 ounces small new turnips, all about the same size for even cooking, peeled, 1/4 ounce superfine sugar, 1 pinch fine salt, 3 tablespoons butter, 1 1/4 cups chicken broth, preferably homemade, 3-6 tablespoons pan drippings from a roast chicken, or 2 tablespoons olive oil, 1 tablespoon flat-leaf parsley, chopped

Instructions:
Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.
Ginger-Curry Sugar Cookies

Ingredients:
10 tablespoons (1 1/4 sticks) cold unsalted butter, diced (140 grams)
1 large egg
Seeds from 1 vanilla bean
1 1/2 cups plus 1 tablespoon all-purpose flour (208 grams)
"3/4 cup confectioners sugar (90 grams)", 1 1/2 teaspoons ground ginger (3 grams)
1 teaspoon mild curry powder (2 grams)
1/2 teaspoon kosher salt (2 grams)
Demerara sugar, for rolling
2 large egg yolks, beaten
Maldon sea salt, for sprinkling
24 one-inch slices crystallized ginger
halved crosswise

Instructions:
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium-low speed for about 5 minutes, until a thick, smooth paste forms. Add the egg and vanilla seeds and mix until combined.
Meanwhile, in a separate bowl, sift together the flour, confectioners' sugar, ginger, and curry powder; sprinkle the kosher salt over the top. With the mixer on low speed, slowly add the dry ingredients to the butter and mix until just combined.
Divide the dough between 2 sheets of parchment and form into long thin logs, about 1 1/2 inches in diameter. Fold the paper over the dough roll and use a pastry scraper to tighten the dough log. Use your hands to smooth and form the dough into as perfect a cylinder as you can. Refrigerate until firm.
When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
Using 2 hands, roll the dough logs firmly on a work surface to round out any edges. Sprinkle the Demerara sugar onto another baking sheet. Unwrap the dough and, using a pastry brush, brush the surface with beaten egg yolk. Roll the dough in the sugar and slice it with a sharp knife into 1/4-inch-thick slices. Brush the surface of each cookie with beaten yolk, sprinkle a few flakes of Maldon salt on top, and press a piece of crystallized ginger into the center of each cookie.
Space the cookies about 1 inch apart on the lined baking sheets and bake for 15 to 16 minutes, rotating the pans halfway through, until the edges are just beginning to turn golden. Cool in the pan for 10 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 5 days.