"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, March 5, 2011

Buttermilk Pancakes

It's been a very long time since I've made pancakes from scratch.    Now that I have rediscovered this recipe they will show up on our menu often.  These pancakes are VERY light and fluffy and I am positive they will have you coming back for more.

1  Egg
1 cup buttermilk
2 tablespoons shortening, melted or salad oil
1 cup Gold Medal Flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth.  Grease heated griddle if necessary.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around heat is just right.

Pour batter from tip of large spoon or from a pitcher onto hot griddle.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Makes Ten 4-inch pancakes

Apple:  Decrease buttermilk to 1/2 cup and stir 1/2 cup applesauce into batter
Blueberry:  Fold 1/2 cup fresh or well drained frozen blueberries (thawed) into batter.
Nut:  Stir 1/4 to 1/2 cup of broken or chopped nuts into batter.
Cheese:  Omit sugar and stir 1 cup shredded Cheddar Cheese into batter.
Cornmeal:  Decrease flour to 1/2 cup and add 1/2 cup cornmeal.

Sunday, February 27, 2011

Maple Syrup Glaze for Fish & Meat - Maple Syrup Recipe

If you're looking for sweetness, but with extra richness and flavor, try adding maple syrup to your recipes.

This maple syrup glaze is a great addition to meat or fish - especially good on ham and salmon.

Recipe comes from Sweet Maple: Life, Lore and Recipes from the Sugarbush by James M. Lawrence
Prep Time: 5 minutes
Total Time: 5 minutes
  • ¼ cup maple syrup
  • 2-3 T. Dijon mustard
  • 2 cloves garlic, minced
  • 1 T. balsamic vinegar
  • 1 t. salt
  • ½ t. black peppper

  • Whisk ingredients together

  • Cover salmon, halibut or ham steaks with glaze, reserving some for serving.

  • Refrigerate for 1-6 hours.

  • Bake, fry or barbecue as usual. Brush remaining glaze on before serving.

  • Lamb Chops with Asparagus

    2 (10-ounce) (1/2-inch thick) lamb blade chops

    1 tablespoon LAND O LAKES® Butter

    1 1/2 cups thinly sliced fennel with tops (anise)

    1/2 cup orange juice

    1 large (1 1/2 cups) leek, thinly sliced

    1 tablespoon honey

    1 teaspoon grated orange peel

    1/2 teaspoon Worcestershire sauce

    1 pound (about 24) fresh asparagus spears

    Hot cooked rice

    1 tablespoon cornstarch

    2 tablespoons cold water

    Cut asparagus spears into 2-inch pieces. Set aside.

    Melt butter in 10-inch skillet until sizzling; add lamb chops. Cook over medium-high heat, turning once, until browned (4 to 5 minutes). Drain off fat.

    Add all vegetable ingredients except asparagus to skillet. Continue cooking until mixture comes to a full boil (3 to 4 minutes). Reduce heat to low. Cover; cook 10 minutes. Add asparagus. Cover; continue cooking until chops are fork tender and asparagus is crisply tender (4 to 6 minutes). Place rice on serving platter; top with chops and vegetables. Keep warm.

    Stir together cornstarch and water in small bowl; stir into skillet. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (1 to 2 minutes). Boil 1 minute. Pour over chops and vegetables.

    Lemon-Garlic Marinated Lamb Chops

    Yield: 8 servings
    2 tablespoons olive oil
    1 teaspoon grated lemon zest (colored portion of peel)
    2 tablespoons freshly squeezed lemon juice
    1 tablespoon plus 1 teaspoon dried oregano
    3 tablespoons minced garlic
    3/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    4 pounds lamb chops, trimmed of all visible fat (see note)
    1. In a small bowl, stir together oil, lemon zest and juice, oregano, garlic, salt and pepper.
    2. Put chops in one or more resealable plastic bags; add marinade and turn to coat. Seal and marinate for 20 minutes to 1 hour at room temperature, turning occasionally.
    3. Heat broiler, grill or grill pan over medium heat. Remove chops from bag and discard marinade.
    4. Grill or broil 4 to 5 minutes per side for medium-rare or to desired doneness.
    Per serving: 215 calories; 10g fat; 3.5g saturated fat; 91mg cholesterol; 29g protein; no carbohydrate; no fiber; 226mg sodium.
    Note: For easier serving sizes, ask your butcher to cut lamb chops about 4 ounces each, for a total of 16 chops