You can bake the tart shell a day ahead of time, keep at room temperature (do not chill). Fill the shell with filling and strawberries just before serving.
INGREDIENTS
Tart Shell
1 recipe pie dough (see Pâte Brisée recipe, increase sugar to 1 1/2 teaspoons)
OR
1 sheet of puff pastry, thawed
1 egg, whisked
Filling and Glaze
2 lbs strawberries, stemmed and quartered
1/2 cup granulated sugar
1 Tbsp orange zest, divided
1 teaspoon lemon juice
12 ounces mascarpone cheese (can also use 8 ounces mascarpone mixed in with 4 ounces of ricotta or 4 ounces of whipped cream)
1/2 teaspoon vanilla
1/3 cup confectioner's sugar (powdered sugar)
1 Tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don't have balsamic)
METHOD
1a Using Pie Dough Roll out the pie dough and line a 10-inch tart pan with the dough. Prick the bottom of the shell all over with the tines of a fork. Freeze for 20 minutes. Preheat oven to 375°F. Line the tart shell with aluminum foil or parchment paper. Fill at least two-thirds with pie weights - dried beans, rice, or ceramic or metal pie weights. Bake initially for 15 minutes, then remove from oven, let cool enough to handle, and remove the aluminum foil or parchment paper and pie weights. Return to oven and cook until lightly browned at the edges, about 20 more minutes. Let cool completely.
1b Using Puff Pastry Roll out puff pastry sheet to 15x5 inches or 12x12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven to a rack, let cool completely.
2 Gently combine strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Let sit to macerate for 30 minutes.
3 Mix together the mascarpone cheese, confectioner's sugar, the remaining orange zest, lemon juice and the vanilla in a medium bowl until well combined. Refrigerate until needed.
4 After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan, and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool.
5 Assemble the tart. Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze.
Serves 6 to 8.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Saturday, January 30, 2010
Smoked Salmon, Dill, and Goat Cheese Quiche
Posted by Elise on May 6, 2009
Filed under Breakfast and Brunch, Egg
One of my favorite recipes on this site is the smoked salmon and goat cheese toasts; I just love the blending of flavors of the herbed goat cheese, the salmon, and lemon zest on crunchy buttered toasts. When trying to come up with a good quiche to serve for a Mother's Day brunch, I spied some smoked salmon in the fridge and here you have it - an appetizer morphed into a custard. Fresh dill is added because, well, dill just tastes good with salmon. But feel free to use another favorite herb if dill's not your thing. For the filling, I followed Michael Ruhlman's basic ratio for quiche filling, which is essentially 1/2 cup of milk or cream for every large egg. This produces a delicate, creamy custard for your quiche. If you want something sturdier, feel free to add another egg. We like it as is. In fact, when I asked if my mother or father thought it could use another egg, I got a clear "it's perfect as it is, don't mess with it." High praise from those two!
Do you have any particularly favorite quiche combinations? If so, please let us know about it in the comments.
Smoked Salmon, Dill, and Goat Cheese Quiche Recipe
INGREDIENTS
1 recipe pie dough (see Pâte Brisée recipe)
1 Tbsp olive oil
4 medium shallots, thinly sliced (about 1/2 cup)
4 ounces smoked salmon, chopped
4 ounces goat cheese, crumbled
3 large eggs
1 cup milk
1/2 cup cream
2 Tbsp chopped fresh dill
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper
METHOD
1 Roll out dough into a 12-inch circle. Place it into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Place in freezer to chill for 30 minutes.
2 Preheat oven to 350°. Line pastry with aluminum foil or parchment paper, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or ceramic or metal pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil or parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork (fork holes are for any air to escape) and return to oven. Bake for an additional 10 minutes or until just lightly golden. Place on a wire rack to cool while making filling.
3 Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat. Whisk eggs in a medium bowl, whisk in milk, cream, dill, lemon zest, and black pepper.
4 Line the bottom of the quiche crust with cooked shallots. Put one layer down of half the smoked salmon and goat cheese. Pour half of the egg/milk/cream mixture over the salmon and goat cheese in the quiche shell. Layer down the remaining salmon and goat cheese, and pour the remaining egg/milk/cream mixture over it. Transfer to oven. Bake at 350°F until just set in the center, about 30 to 35 minutes. Remove from oven and cool on a wire rack for 15 minutes before serving.
Serves 6.
Filed under Breakfast and Brunch, Egg
One of my favorite recipes on this site is the smoked salmon and goat cheese toasts; I just love the blending of flavors of the herbed goat cheese, the salmon, and lemon zest on crunchy buttered toasts. When trying to come up with a good quiche to serve for a Mother's Day brunch, I spied some smoked salmon in the fridge and here you have it - an appetizer morphed into a custard. Fresh dill is added because, well, dill just tastes good with salmon. But feel free to use another favorite herb if dill's not your thing. For the filling, I followed Michael Ruhlman's basic ratio for quiche filling, which is essentially 1/2 cup of milk or cream for every large egg. This produces a delicate, creamy custard for your quiche. If you want something sturdier, feel free to add another egg. We like it as is. In fact, when I asked if my mother or father thought it could use another egg, I got a clear "it's perfect as it is, don't mess with it." High praise from those two!
Do you have any particularly favorite quiche combinations? If so, please let us know about it in the comments.
Smoked Salmon, Dill, and Goat Cheese Quiche Recipe
INGREDIENTS
1 recipe pie dough (see Pâte Brisée recipe)
1 Tbsp olive oil
4 medium shallots, thinly sliced (about 1/2 cup)
4 ounces smoked salmon, chopped
4 ounces goat cheese, crumbled
3 large eggs
1 cup milk
1/2 cup cream
2 Tbsp chopped fresh dill
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper
METHOD
1 Roll out dough into a 12-inch circle. Place it into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Place in freezer to chill for 30 minutes.
2 Preheat oven to 350°. Line pastry with aluminum foil or parchment paper, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or ceramic or metal pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil or parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork (fork holes are for any air to escape) and return to oven. Bake for an additional 10 minutes or until just lightly golden. Place on a wire rack to cool while making filling.
3 Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat. Whisk eggs in a medium bowl, whisk in milk, cream, dill, lemon zest, and black pepper.
4 Line the bottom of the quiche crust with cooked shallots. Put one layer down of half the smoked salmon and goat cheese. Pour half of the egg/milk/cream mixture over the salmon and goat cheese in the quiche shell. Layer down the remaining salmon and goat cheese, and pour the remaining egg/milk/cream mixture over it. Transfer to oven. Bake at 350°F until just set in the center, about 30 to 35 minutes. Remove from oven and cool on a wire rack for 15 minutes before serving.
Serves 6.
Wednesday, January 27, 2010
Never-Fail Poundcake
Hands on time: 15 minutes Total time: 1 hour and 15 minutes Serves: 10-12
Ingredients:
3 cups sugar
1 cup (2 sticks) butter, softened
1/2 cup solid vegetable shortening
5 eggs
3 cups plus 3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla flavoring
Instructions:
Preheat oven 325 degrees. Grease and flour tube pan or cover with baking spray. Cream sugar, butter and shortening, beating well. Add eggs one at a time, beating well after each addition, and continue mixing until fluffy. Alternately add flour, baking powder and milk until all ingredients are well-blended. Add vanilla. Pour batter into prepared pan. Bake for about 1 hour , testing for doneness with a toothpick.
Nutrition:
Per serving (based on 10): 681 calories percent of calories from fat, 42), 8 grams protein, 92 grams carbohydrates, 1 gram fiber, 32 grams fat (15 grams saturated), 157 milligrams cholesterol, 260 milligrams sodium.
Find this article at:
http://projects.eveningedge.com/recipes/never-fail-poundcake
Ingredients:
3 cups sugar
1 cup (2 sticks) butter, softened
1/2 cup solid vegetable shortening
5 eggs
3 cups plus 3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla flavoring
Instructions:
Preheat oven 325 degrees. Grease and flour tube pan or cover with baking spray. Cream sugar, butter and shortening, beating well. Add eggs one at a time, beating well after each addition, and continue mixing until fluffy. Alternately add flour, baking powder and milk until all ingredients are well-blended. Add vanilla. Pour batter into prepared pan. Bake for about 1 hour , testing for doneness with a toothpick.
Nutrition:
Per serving (based on 10): 681 calories percent of calories from fat, 42), 8 grams protein, 92 grams carbohydrates, 1 gram fiber, 32 grams fat (15 grams saturated), 157 milligrams cholesterol, 260 milligrams sodium.
Find this article at:
http://projects.eveningedge.com/recipes/never-fail-poundcake
Monday, January 25, 2010
Fried Green Tomatoes and Cashew Relish - from Flying Biscuit Cafe
Ingredients:
For Relish
1 1/2 cups cashews
2 red jalapenos, stemmed, seeded and roughly chopped
1/3 cup fresh cilantro leaves
3/4 cup honey
1/3 cup white vinegar
For the tomatoes:
2 1/2 cups milk
2 eggs
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon salt
1 tablespoon celery salt
1 tablespoon black pepper
1/2 tablespoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon paprika
4 medium green tomatoes, sliced 1/2 inch thick
6 cups canola oil
1/2 cup goat cheese
Instructions:
Prepare the relish: In a food processor, add cashews, jalapenos and cilantro and pulse just until combined. Transfer to a bowl. Add honey and vinegar and mix thoroughly.
Prepare tomatoes: In a bowl, combine milk and eggs. Set aside.
In a bowl, combine flour, cornmeal, salt, celery salt, black and cayenne peppers, onion powder and paprika.
One at a time, dredge tomato slices in flour mixture, then in the egg mixture, then in the flour mixture again.
Heat the oil to 375 degrees. Fry tomatoes, a few at a time, until golden brown. Drain briefly on paper towels. While still hot, place three to four tomatoes per plate. Top with goat cheese and cashew relish.
Nutrition:
Per serving: 658 calories (percent of calories from fat, 51 ), 14 grams protein, 70 grams carbohydrates, 5 grams fiber, 39 grams fat, 43 milligrams cholesterol, 699 milligrams sodium.
For Relish
1 1/2 cups cashews
2 red jalapenos, stemmed, seeded and roughly chopped
1/3 cup fresh cilantro leaves
3/4 cup honey
1/3 cup white vinegar
For the tomatoes:
2 1/2 cups milk
2 eggs
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon salt
1 tablespoon celery salt
1 tablespoon black pepper
1/2 tablespoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon paprika
4 medium green tomatoes, sliced 1/2 inch thick
6 cups canola oil
1/2 cup goat cheese
Instructions:
Prepare the relish: In a food processor, add cashews, jalapenos and cilantro and pulse just until combined. Transfer to a bowl. Add honey and vinegar and mix thoroughly.
Prepare tomatoes: In a bowl, combine milk and eggs. Set aside.
In a bowl, combine flour, cornmeal, salt, celery salt, black and cayenne peppers, onion powder and paprika.
One at a time, dredge tomato slices in flour mixture, then in the egg mixture, then in the flour mixture again.
Heat the oil to 375 degrees. Fry tomatoes, a few at a time, until golden brown. Drain briefly on paper towels. While still hot, place three to four tomatoes per plate. Top with goat cheese and cashew relish.
Nutrition:
Per serving: 658 calories (percent of calories from fat, 51 ), 14 grams protein, 70 grams carbohydrates, 5 grams fiber, 39 grams fat, 43 milligrams cholesterol, 699 milligrams sodium.
The Village Cafe's Braised Lamb Shank With Rosemary Garlic au Jus
Hands on time: 25 minutes Total time: 5 hours and 55 minutes Serves: 5
Ingredients:
FOR THE LAMB:
5 lamb shanks, trimmed of excess fat
2 tablespoons extra-virgin olive oil
2 tablespoons black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 tablespoon dried onion
FOR THE AU JUS:
1/4 cup olive oil
2 tablespoons minced garlic
1 onion, diced
2 carrots, diced
1/2 cup tomato paste
1/4 cup all-purpose flour
1 cup white wine
1 cup V-8 juice
3 cups low-sodium beef broth
1 bay leaf
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 sprig fresh rosemary
Instructions:
For the lamb: Rub lamb shanks with olive oil. Sprinkle with pepper, thyme, oregano, rosemary, garlic and onion. Rub in spices so the flavors penetrate the meat. Marinate overnight or for at least 2 hours
For the au jus: Heat a heavy roasting pan. Add olive oil and sear shanks on all sides until brown. Remove shanks and set aside. Add garlic, onion and carrots and cook until softened, about 3 minutes. Add tomato paste and cook for 5 minutes over medium heat, stirring constantly. Add flour and whisk. Add wine and stir to deglaze. Return shanks to pan. Add V-8 juice and enough beef stock to just cover shanks. Add bay leaf, onion powder, garlic powder, coriander, oregano, thyme and rosemary. Bring to a boil for 15 minutes. Lower heat, partially cover and simmer for 3 hours or until meat is very tender and falling off the bone.
Nutrition:
Per serving: 672 calories (percent of calories from fat, 41), 70 grams protein, 27 grams carbohydrates, 6 grams fiber, 31 grams fat, 201 milligrams cholesterol, 380 milligrams sodium.
From the menu of . . . The Village Cafe
Fayetteville
NOTE: This restaurant is no longer open.
Ingredients:
FOR THE LAMB:
5 lamb shanks, trimmed of excess fat
2 tablespoons extra-virgin olive oil
2 tablespoons black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 tablespoon dried onion
FOR THE AU JUS:
1/4 cup olive oil
2 tablespoons minced garlic
1 onion, diced
2 carrots, diced
1/2 cup tomato paste
1/4 cup all-purpose flour
1 cup white wine
1 cup V-8 juice
3 cups low-sodium beef broth
1 bay leaf
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 sprig fresh rosemary
Instructions:
For the lamb: Rub lamb shanks with olive oil. Sprinkle with pepper, thyme, oregano, rosemary, garlic and onion. Rub in spices so the flavors penetrate the meat. Marinate overnight or for at least 2 hours
For the au jus: Heat a heavy roasting pan. Add olive oil and sear shanks on all sides until brown. Remove shanks and set aside. Add garlic, onion and carrots and cook until softened, about 3 minutes. Add tomato paste and cook for 5 minutes over medium heat, stirring constantly. Add flour and whisk. Add wine and stir to deglaze. Return shanks to pan. Add V-8 juice and enough beef stock to just cover shanks. Add bay leaf, onion powder, garlic powder, coriander, oregano, thyme and rosemary. Bring to a boil for 15 minutes. Lower heat, partially cover and simmer for 3 hours or until meat is very tender and falling off the bone.
Nutrition:
Per serving: 672 calories (percent of calories from fat, 41), 70 grams protein, 27 grams carbohydrates, 6 grams fiber, 31 grams fat, 201 milligrams cholesterol, 380 milligrams sodium.
From the menu of . . . The Village Cafe
Fayetteville
NOTE: This restaurant is no longer open.
Lamb Chops
My husband's favorite dinner is lamb chops, so I am frequently looking for new ways to serve them. This mixture of sweet, salty, sour and spicy was a winning combination. Try to find uniform-sized chops for even cooking. Better yet, have your store butcher cut them fresh for you, so you get just what you need. If the weather is nice, cook these on the grill for added flavor.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
1 tablespoon minced garlic
2 tablespoons honey
2 tablespoons lemon juice
2 tablespoons soy sauce
1 1/2 pounds lamb chops (about 3/4-inch thick)
Instructions:
In a bowl, combine garlic, honey, lemon juice and soy sauce. Brush lamb chops with mixture and marinate for 20 minutes, turning them and brushing them every 5 minutes. Preheat the broiler or grill. Cook the chops for 4 to 5 minutes per side
Nutrition:
Per serving: 234 calories (percent of calories from fat, 31), 29 grams protein, 11 grams carbohydrates, no fiber, 8 grams fat, 89 milligrams cholesterol, 607 milligrams sodium.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
1 tablespoon minced garlic
2 tablespoons honey
2 tablespoons lemon juice
2 tablespoons soy sauce
1 1/2 pounds lamb chops (about 3/4-inch thick)
Instructions:
In a bowl, combine garlic, honey, lemon juice and soy sauce. Brush lamb chops with mixture and marinate for 20 minutes, turning them and brushing them every 5 minutes. Preheat the broiler or grill. Cook the chops for 4 to 5 minutes per side
Nutrition:
Per serving: 234 calories (percent of calories from fat, 31), 29 grams protein, 11 grams carbohydrates, no fiber, 8 grams fat, 89 milligrams cholesterol, 607 milligrams sodium.
Lamb And Potato Phyllo Pie
Lamb And Potato Phyllo Pie
Yield: 4 servings
1 potato, peeled and cut into 1/4-inch cubes
5 tablespoons butter, divided
1/2 pound lean ground lamb
1 medium yellow or white onion, finely chopped
3 tablespoons pine nuts
1/4 cup raisins
1 teaspoon finely chopped orange zest (colored portion of peel)
1 teaspoon finely chopped mint leaves
1/4 teaspoon ground allspice
1 pinch ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 large egg, lightly beaten
12 sheets phyllo dough, thawed according to package instructions
1. Place potatoes in a small saucepan, add water to cover by 1 inch and bring to a boil over high heat. Cook until potatoes can be pierced but are still firm, about 4 minutes. Drain in a colander and set aside.
2. Melt 1 tablespoon butter in a sauté pan over medium-high heat. Add lamb; cook, using a fork to stir and break up the chunks, until crumbly and no longer pink, about 3 minutes. Add onion, pine nuts and raisins and continue cooking until onion is well wilted, about 3 minutes. Add orange zest, mint, allspice, cinnamon, salt, pepper and potatoes; stir to mix. Remove from heat and stir in egg. Set aside to cool.
3. Preheat the oven to 350 degrees. Melt the remaining 4 tablespoons butter. Lightly grease a 9-by-9-inch pan with a little of the melted butter.
4. Lay 2 phyllo sheets in the bottom of the dish and brush the top sheet with butter. (The phyllo sheets will edge up the sides of the dish.) Place 2 more sheets on top and brush with butter again. Repeat with two more sheets. Spread the filling over the phyllo. Cover with 2 more sheets of phyllo, brush with butter, then add 2 more sheets, brush with butter, then add the 2 remaining sheets. Brush the top with the remaining butter.
5. Bake until golden and crispy, about 35 minutes. Cut into portions and serve warm.
Per serving: 530 calories; 27g fat; 13g saturated fat; 125mg cholesterol; 18g protein; 53g carbohydrate; 8g sugar; 5g fiber; 830mg sodium; 40mg calcium.
Adapted from "The Armenian Table," by Victoria Jenanyan Wise (St. Martin's Press, 2004)
Yield: 4 servings
1 potato, peeled and cut into 1/4-inch cubes
5 tablespoons butter, divided
1/2 pound lean ground lamb
1 medium yellow or white onion, finely chopped
3 tablespoons pine nuts
1/4 cup raisins
1 teaspoon finely chopped orange zest (colored portion of peel)
1 teaspoon finely chopped mint leaves
1/4 teaspoon ground allspice
1 pinch ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 large egg, lightly beaten
12 sheets phyllo dough, thawed according to package instructions
1. Place potatoes in a small saucepan, add water to cover by 1 inch and bring to a boil over high heat. Cook until potatoes can be pierced but are still firm, about 4 minutes. Drain in a colander and set aside.
2. Melt 1 tablespoon butter in a sauté pan over medium-high heat. Add lamb; cook, using a fork to stir and break up the chunks, until crumbly and no longer pink, about 3 minutes. Add onion, pine nuts and raisins and continue cooking until onion is well wilted, about 3 minutes. Add orange zest, mint, allspice, cinnamon, salt, pepper and potatoes; stir to mix. Remove from heat and stir in egg. Set aside to cool.
3. Preheat the oven to 350 degrees. Melt the remaining 4 tablespoons butter. Lightly grease a 9-by-9-inch pan with a little of the melted butter.
4. Lay 2 phyllo sheets in the bottom of the dish and brush the top sheet with butter. (The phyllo sheets will edge up the sides of the dish.) Place 2 more sheets on top and brush with butter again. Repeat with two more sheets. Spread the filling over the phyllo. Cover with 2 more sheets of phyllo, brush with butter, then add 2 more sheets, brush with butter, then add the 2 remaining sheets. Brush the top with the remaining butter.
5. Bake until golden and crispy, about 35 minutes. Cut into portions and serve warm.
Per serving: 530 calories; 27g fat; 13g saturated fat; 125mg cholesterol; 18g protein; 53g carbohydrate; 8g sugar; 5g fiber; 830mg sodium; 40mg calcium.
Adapted from "The Armenian Table," by Victoria Jenanyan Wise (St. Martin's Press, 2004)
Sunday, January 24, 2010
Buttermilk Biscuits with Goat Cheese and Chives
Ever wonder what the difference is between scones and biscuits? The light, sweet scones enjoyed in England are nothing like the heavy, somewhat dry scones we usually have here in the states. They are more like our biscuits, but sweet. Of course "biscuit" in England means what we here would call a cookie. So confusing.
I set out to make a light, savory scone, and in the process learned that, at least here in America, what I was making would more normally be called a biscuit. Here, therefore, is a recipe for delicious buttermilk biscuits, made with goat cheese and chives, and shaped into wedges (the shape of American scones). You can shape them any which way you like. Oh yes, and as for the difference between scones and biscuits? Here in America, scones tend to be a little heavier and drier, made with an egg, sweet, and usually including fruit such as cranberries or raisins. Biscuits are usually savory, light and fluffy, and made with buttermilk. But the distinctions are blurry, even here.
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1/4 cup to 1/2 cup of freshly chopped chives (can also use chopped green onions)
1 5-ounce log soft fresh goat cheese, crumbled
1 cup buttermilk (plus an extra tablespoon for finish)
1 Preheat oven to 400°F. Line 2 heavy baking sheets with silpat or parchment paper.
2 Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Stir in the chives. Add cheese and buttermilk; stir with fork just until a sticky dough forms (bits of cheese will be visible in dough).
3 Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-knead! Form into a round, about 3/4-inch to an inch thick. Cut the round into 8 wedges. Use a pastry brush to brush on some extra buttermilk over the surface of the wedges.
4 Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
Makes 8 large biscuits. Best eaten just baked and warm, with a little butter.
Recipe adapted from combining various recipes from Gourmet and Bon Appetit.
Simply Recipes http://www.simplyrecipes.com
I set out to make a light, savory scone, and in the process learned that, at least here in America, what I was making would more normally be called a biscuit. Here, therefore, is a recipe for delicious buttermilk biscuits, made with goat cheese and chives, and shaped into wedges (the shape of American scones). You can shape them any which way you like. Oh yes, and as for the difference between scones and biscuits? Here in America, scones tend to be a little heavier and drier, made with an egg, sweet, and usually including fruit such as cranberries or raisins. Biscuits are usually savory, light and fluffy, and made with buttermilk. But the distinctions are blurry, even here.
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1/4 cup to 1/2 cup of freshly chopped chives (can also use chopped green onions)
1 5-ounce log soft fresh goat cheese, crumbled
1 cup buttermilk (plus an extra tablespoon for finish)
1 Preheat oven to 400°F. Line 2 heavy baking sheets with silpat or parchment paper.
2 Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Stir in the chives. Add cheese and buttermilk; stir with fork just until a sticky dough forms (bits of cheese will be visible in dough).
3 Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-knead! Form into a round, about 3/4-inch to an inch thick. Cut the round into 8 wedges. Use a pastry brush to brush on some extra buttermilk over the surface of the wedges.
4 Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
Makes 8 large biscuits. Best eaten just baked and warm, with a little butter.
Recipe adapted from combining various recipes from Gourmet and Bon Appetit.
Simply Recipes http://www.simplyrecipes.com
Baby Routh's Rosemary Muffins with Goat Cheese
Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Serve them with wild game, lamb, or pork dishes or with a festive luncheon salad.
Yields: 12 servings
Preparation 20 minutes
Cooking 20 minutes
Ready In 40 minutes
Ingredients
3/4 cup milk
3/4 cup golden raisins
1 tablespoon rosemary leaves chopped fresh
1/4 cup butter, unsalted
1 1/2 cups flour, all-purpose
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
8 tablespoons goat (chevre) cheese
Directions
Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes. Remove from heat, add butter and stir until melted.
Let cool.
Mix dry ingredients in a large bowl. Beat egg into cooked milk mixture. Add to dry ingredients and mix lightly just until dry ingredients are moistened.
Spoon 1/3 of the batter into 12 greased muffin cups. Place 2 teaspoons of goat cheee in center of batter in each cup. Cover cheese with remaining batter, dividing among each of the muffins.
Bake approximately 20 minutes in a preheated 350 degree F oven, or until brown and springy in the center.
Serve muffins hot or cool.
If desired, a 3/4-inch cube of cream cheese may be substituted for goat cheese. Without cheese, muffins are still delicious!
printed from: http://recipeland.com/recipes/recipe/Baby-Rouths-Rosemary-Muffins-with-Goat-Cheese-3750
© 1996-2009 www.RecipeLand.com All rights reserved.
Yields: 12 servings
Preparation 20 minutes
Cooking 20 minutes
Ready In 40 minutes
Ingredients
3/4 cup milk
3/4 cup golden raisins
1 tablespoon rosemary leaves chopped fresh
1/4 cup butter, unsalted
1 1/2 cups flour, all-purpose
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
8 tablespoons goat (chevre) cheese
Directions
Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes. Remove from heat, add butter and stir until melted.
Let cool.
Mix dry ingredients in a large bowl. Beat egg into cooked milk mixture. Add to dry ingredients and mix lightly just until dry ingredients are moistened.
Spoon 1/3 of the batter into 12 greased muffin cups. Place 2 teaspoons of goat cheee in center of batter in each cup. Cover cheese with remaining batter, dividing among each of the muffins.
Bake approximately 20 minutes in a preheated 350 degree F oven, or until brown and springy in the center.
Serve muffins hot or cool.
If desired, a 3/4-inch cube of cream cheese may be substituted for goat cheese. Without cheese, muffins are still delicious!
printed from: http://recipeland.com/recipes/recipe/Baby-Rouths-Rosemary-Muffins-with-Goat-Cheese-3750
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Lemon Poppy Seed Bread
This recipe comes from a friend of mine that lives in Norfolk, Ne. It is a must try!! Very simple and wonderful. Thanks Brian!!
This is a great easy recipe taken from the pages of the Taste of Home Cake Mix Creations cook book (a book of east deserts that start with a mix). INGREDIENTS: 1 pkg (18-1/4 oz) white cake mix, 1 pkg (3.4 oz) instant lemon pudding mix, 1 cup warm water, 4 eggs, 1/2 cup canola oil, and 4 tsp of poppy seeds. PROCEDURE: In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. Beat on low for 30 seconds; beat on medium for 2 minutes. Fold in poppy seeds. Pour into two greased 9-in. x 5- in. x 3-in. loaf pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. YIELD: 2 loaves (16 slices each). Depends on how pick a slice you cut for yourselves. Enjoy! BRIAN
This is a great easy recipe taken from the pages of the Taste of Home Cake Mix Creations cook book (a book of east deserts that start with a mix). INGREDIENTS: 1 pkg (18-1/4 oz) white cake mix, 1 pkg (3.4 oz) instant lemon pudding mix, 1 cup warm water, 4 eggs, 1/2 cup canola oil, and 4 tsp of poppy seeds. PROCEDURE: In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. Beat on low for 30 seconds; beat on medium for 2 minutes. Fold in poppy seeds. Pour into two greased 9-in. x 5- in. x 3-in. loaf pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. YIELD: 2 loaves (16 slices each). Depends on how pick a slice you cut for yourselves. Enjoy! BRIAN
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