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

Variations:

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.

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

Ingredients:

• ¼ cup maple syrup
• 2-3 T. Dijon mustard
• 2 cloves garlic, minced
• 1 T. balsamic vinegar
• 1 t. salt
• ½ t. black peppper

Preparation:

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

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

1 tablespoon LAND O LAKES® Butter

Vegetables
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

Rice
Hot cooked rice

Sauce
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

Pan-Seared Lamb Chops

Serves: 6

• Prep Time: 5 min.
• Cook Time: 10 min.

Ingredients:

• 8 lamb loin chops, excess fat removed
• 2 tablespoon(s) butter, divided
• 1/3 cup(s) Lea & Perrins® Worcestershire Sauce
• 2 tablespoon(s) lemon juice
• 1 tablespoon(s) fresh mint, chopped

Cooking Instructions:

1. Season chops with salt and pepper if desired. In a large skillet over medium-high heat, brown chops in 1 Tbsp. of butter for about 4 minutes each side for medium-rare.

2. Reduce heat to medium, and stir in Worcestershire Sauce and lemon juice. When sauce bubbles, remove pan from heat and place chops on serving dish. Add remaining 1 Tbsp. of butter and mint, stirring constantly, until butter has melted and the sauce has a lightly creamy sheen. Spoon sauce over the chops, and garnish with mint sprigs and lemon zest.

Tip:

Although lamb loin chops are especially tender, they can be a little expensive. Shoulder chops can also be used and are less pricey.


If preferred, use freshly squeezed juice from half a lemon.

Roasted Rack of Lamb with Worcestershire Honey Glaze

Serves: 4

• Prep Time: 5 min.
• Cook Time: 30 min.

Ingredients:

• 1/3 cup(s) Lea & Perrins Worcestershire Sauce
• 1/4 cup(s) honey
• 2 tablespoon(s) olive oil
• 2 rack of lamb with 6 rib portions, frenched

Cooking Instructions:

1. Preheat oven to 350°F. In a small bowl, mix together Worcestershire Sauce and honey. Spray measuring cup with nonstick cooking spray before measuring out the honey and it will slide right out. Season lamb with salt and pepper if desired.

2. In a large skillet over medium heat, brown the lamb on all sides in oil. Brush evenly with glaze and place in shallow roasting pan. Bake for about 25 minutes for medium rare, or until internal temperature reaches 135°F, basting every 5 minutes. Allow to rest for 15 minutes before slicing.

Tip:

After removing the lamb from the oven, it continues to cook while standing. If the internal temperature has reached 135°F when removed from the oven, the temperature will climb to about 145°F after 15 minutes of rest.

Cowboy Marinade

Serves: 1
Prep Time: 5 min.
Cook Time: 1 min.
Ingredients:
1/2 cup(s) Lea & Perrins® Worcestershire Sauce
1/4 cup(s) Heinz Apple Cider Vinegar
1/4 cup(s) olive or vegetable oil
1/2 cup(s) onion, finely chopped
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) salt
Cooking Instructions:
1. In a medium bowl, mix together all ingredients. Place your favorite meat or poultry in marinade and turn until well-coated. Cover and marinate in refrigerator for at least 30 minutes, turning occasionally.
2. Remove meat or poultry from refrigerator, reserving marinade. Grill or broil to desired doneness, basting frequently for first 5 to 10 minutes. Discard any remaining marinade.
Tip:  Beef steaks, such as ribeye, porterhouse, t-bone, top sirloin, can be marinated for up 2 hours. Venison may marinate for 2 hours or overnight, if desired.