tag:blogger.com,1999:blog-6721005296987400142024-03-18T05:09:14.545-04:00Moveable FeastsFood, recipes and travelBarbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.comBlogger731125tag:blogger.com,1999:blog-672100529698740014.post-24337377744542622062017-05-08T08:49:00.000-04:002017-05-08T08:49:22.044-04:00Vegetable Tian and a Farewell from Moveable Feasts<br /><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">It's been almost 9 years since I began blogging and while I love all the friends I've made and the recipes we've shared, it's time to retire. I won't disappear from your lives as I'll still visit all of you from time to time and if I make something irresistible, I'll post it here. And you can still find me on Facebook and follow me on Instagram (as bsmithw).</span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">My love and thanks to all of you who encouraged, supported and followed me all these years. It's been a wonderful experience!</span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">I leave you with one final recipe...for your summer veggies!</span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /><b>Vegetable Tian</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From <a href="http://theblondcook.com/2013/07/vegetable-tian/" target="_blank">The Blonde Cook</a></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon olive oil</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1-1/2 cups diced sweet onion</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1-1/2 teaspoons minced garlic</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 medium zucchini, thinly sliced</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 medium yellow squash, thinly sliced</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 medium baking potato, thinly sliced</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 medium tomatoes, thinly sliced</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup shredded Italian cheese blend</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Italian seasoning, to taste</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Salt and pepper, to taste</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 400 degrees. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Sauté onions and garlic in olive oil in a skillet. </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Spread this mixture over the bottom of a casserole dish sprayed with cooking spray.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Evenly arrange the vegetable slices vertically in the casserole dish, alternating vegetables. Sprinkle with desired amount of salt, pepper and Italian seasoning.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Cover with aluminum foil and bake for 30 minutes.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Remove aluminum foil. Sprinkle with Italian cheese blend. Return to oven and bake an additional 15 minutes (uncovered), or until cheese is browned.</span><br />
<br />Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com13tag:blogger.com,1999:blog-672100529698740014.post-53158276898160768632017-05-02T08:07:00.003-04:002017-05-02T08:07:57.718-04:00Fresh Orange Cookies<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666;">More Marion Cunningham. I'm beginning to like her Supper Book as much as her Breakfast Book! I've never processed whole lemons and oranges and used the results in a cookie. The flavors are dense and delicious. So, if and when you're looking for something different or in the mood for something sweet and fragrant of oranges and lemons, give this cookie a try. I like them refrigerated, but you can serve them room temperature easily.</span><br /><br /><b>Fresh Orange Cookies</b><br /><span style="color: #b45f06;">From The Supper Book by Marion Cunningham</span></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup (2 sticks) butter, softened</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup sugar</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 medium <u>unpeeled</u> orange, cut into pieces, seeds removed</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 lemon, <u>unpeeled</u>, cut up, seeds removed</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cups flour</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon baking soda</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Icing:</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 tablespoons butter, softened</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cups confectioners sugar</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons finely chopped orange and lemon (from above)</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons orange juice</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350. Do not butter cookie sheets.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Put butter and sugar in mixer and beat until creamy. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In your processor, add the orange and lemon and process until finely chopped. Squeeze out excess juice. You should end up with about 1 cup.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Add 1/2 cup of the orange/lemon mixture to the butter mixture. (Reserve two tablespoons of the orange/lemon mixture and freeze the rest for another use.)</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Add the flour, baking soda and salt and beat until combined.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Drop the dough by tablespoons onto the cookie sheets, leaving 2 inches in between. Dampen your fingers to flatten the dough a little.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Bake for 10 to 12 minutes until golden. Remove to racks, carefully.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Make the icing by mixing all ingredients together. Spread on top of the cookies while they are still warm.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #b45f06;"><br /></span></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com10tag:blogger.com,1999:blog-672100529698740014.post-84486632250268087672017-04-25T06:42:00.000-04:002017-04-25T06:42:41.278-04:00Roasted Chicken Thighs with Lemon and Oregano<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">We love chicken recipes and when it's nice and lemony, all the better. I tried this dish out on my daughter along with her favorite veg...beets and the hasselback apples I posted a while back. A lovely dinner. Not so great a photo...oh well. We were hungry and I didn't take much care with the camera. Happens to me a lot.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Roasted Chicken Thighs with Lemon and Oregano</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From </span><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><a href="http://www.bonappetit.com/recipe/roasted-chicken-thighs-with-lemon-and-oregano?mbid=social_facebook" target="_blank">Bon Appétit</a></span><br />
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<i><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></i><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 lemon</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 large or 8 small skin-on, boneless chicken thighs</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Kosher salt and freshly ground black pepper</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 teaspoons olive oil, divided</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 sprigs oregano</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon minced shallot</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 garlic clove, minced</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/8 teaspoon crushed red pepper flakes</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup dry white wine (such as Sauvignon Blanc)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup low-sodium chicken broth</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 425°. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com10tag:blogger.com,1999:blog-672100529698740014.post-69005461492549078242017-04-17T07:00:00.000-04:002017-04-17T09:24:13.841-04:00Dark Chocolate Chunk and Dried Cherry Oatmeal Cookies<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666;">Yet another Pinterest find! So easy to make, your kids can do it in no time at all. And they're chock full of everything good...oatmeal, chocolate and dried cherries. Something delish in every bite. They'd be a great take along for any picnic or casual party; I don't classify them as an elegant tea cookie, but one everyone will love.</span><br /><br /><b>Dark Chocolate Chunk and Dried Cherry Oatmeal Cookies</b><br /><span style="color: #b45f06;">From <a href="http://www.bakeorbreak.com/2008/02/dark-chocolate-chunk-and-dried-cherry-oatmeal-cookies/" target="_blank">Bake or Break</a></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup unsalted butter </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup light or dark brown sugar, firmly packed </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 large eggs </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 and 1/2 teaspoons vanilla extract </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 and 1/2 cups all-purpose flour </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon baking soda </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon cinnamon </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 cups old-fashioned oats </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup dried cherries </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">8 ounces semi-sweet chocolate chunks</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Method:</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350°. Line baking sheets with parchment paper. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition. Add vanilla. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture just until combined. Do not overmix. Stir in oats, cherries, and chocolate. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Drop by tablespoonfuls onto lined baking sheets. I made slightly bigger cookies and used an ice cream scoop. Bake for 10 to 12 minutes (mine took a little longer), or until bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely.</span><br />
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<br />Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com9tag:blogger.com,1999:blog-672100529698740014.post-48005109010986654122017-04-09T12:49:00.002-04:002017-04-09T12:49:30.398-04:00Easter Coconut Flour Classic Vanilla Cake <br />
<span style="color: #c27ba0; font-size: x-large;">Happy Easter!</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">When I was first experimenting with coconut oil, I came across several recipes using coconut flour as an ingredient. I had seen it in Whole Foods and brought home a package, but still hadn't made anything with it. In the back of my mind, I was thinking I'd make my daughter's favorite coconut bread with it. After much reading, I made two other recipes first to test it out. One was a big success, one was not. Coconut flour is tricky. It absorbs way more liquid than regular flour so you can't substitute it for APF in your recipes without changing the basic recipe. Coconut flour </span><span style="background-color: white;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">soaks up A LOT of moisture. You will read the ingredient list below and think it's incorrect. It isn't.</span></span><br />
<span style="background-color: white;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">For some reason, the original recipe made only a single layer, so I just cut the single layer in half, making half a layer cake. You can certainly double the recipe, using two cake pans to make a full cake. </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">This cake worked out well and I frosted it with my mother's old 7-minute frosting recipe. That frosting recipe can be found in Joy of Cooking and just about everywhere online. The original recipe had a Swiss meringue icing. You can follow the link if you'd prefer to make that.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Easter Coconut Flour Classic Vanilla Cake </b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: x-small;">From <a href="http://www.healyrealfoodvegetarian.com/coconut-flour-classic-vanilla-cake-from-indulge-cookbook/" target="_blank">Healy Real Food Vegetarian</a> and the Indulge Cookbook</span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><br /></span> <i style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients: </i><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 large eggs, separated</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon cream of tartar</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup extra virgin coconut oil</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 tablespoon raw honey</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup coconut flour, sifted</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 teaspoon vanilla extract</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon baking soda</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/8 teaspoon salt</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350°F. Line the bottom of an 8×1.5 inch round cake pan with parchment paper. In a large bowl combine the egg whites and cream of tartar. Whip until </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">stiff peaks form.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a bowl, cream together honey and coconut oil. Mix in the egg yolks. Add to the mixture, coconut flour, vanilla, baking soda and salt. Mix until combined. Fold the </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">batter into the egg whites starting with a little bit at a time. Combine until the batter is completely mixed.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Pour the mixture into the cake pan. Bake for 20 minutes. The cake is done when a toothpick is inserted and comes out clean.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Let the cake cool before icing and serving.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b><u><br /></u></b></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com9tag:blogger.com,1999:blog-672100529698740014.post-77616110126323695172017-04-03T07:04:00.000-04:002017-04-03T07:04:25.482-04:00Lemon Limoncello Biscotti<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Biscotti are one of my favorite things..........just barely sweet with tea or savory to serve with wine. I ran across this simple recipe and because anything lemon makes my mouth water I simply had to try them. If you really want them a little sweeter, you could dip one end of them in a limoncello glaze, but these were light and perfect with a cup of tea just as they were. Elegant simplicity.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Lemon Limoncello Biscotti</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #b45f06;">From <a href="http://livlifetoo.yummly.com/2011/04/lemon-biscotti-and-limoncello-for.html" target="_blank">Liv Life</a></span></span><br />
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<i><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></i><br />
<div style="background-color: white; line-height: 18.2000007629395px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 3/4 cups all-purpose flour </span></div>
<div style="background-color: white; line-height: 18.2000007629395px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup sugar </span></div>
<div style="background-color: white; line-height: 18.2000007629395px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking powder </span></div>
<div style="background-color: white; line-height: 18.2000007629395px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 1/2 tablespoon grated lemon rind </span></div>
<div style="background-color: white; line-height: 18.2000007629395px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons limoncello (or lemon juice)</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"></span></div>
<div style="background-color: white; line-height: 18.2000007629395px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon vegetable oil </span></div>
<div style="background-color: white; line-height: 18.2000007629395px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 large eggs </span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /><i>Method:</i><br />Preheat oven to 350°. </span></div>
<div style="background-color: white; line-height: 18.2000007629395px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif; line-height: 18.2000007629395px;">Combine flour, sugar, and baking powder in a large bowl. Combine rind, limoncello, and eggs in another bowl and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Knead it with your fingers a few times until it comes together.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a parchment-lined baking sheet. Flatten each roll to 1-inch thickness. </span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.</span></div>
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Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com8tag:blogger.com,1999:blog-672100529698740014.post-27366364963755639242017-03-22T06:52:00.003-04:002017-03-22T06:52:48.954-04:00Crisp Cornmeal Shrimp<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">I've been posting quite a few shrimp recipes because along with scallops, they are my favorite quick dinner. I've made any number of versions of Cathy's cornmeal shrimp recipe for years and I bet you have too. But the other night I decided to take a photo and post it for the blog. I like that she added some Old Bay seasoning and makes her own tartar sauce, as do I. Cathy most often uses frozen shrimp for this, but because I live on the Florida coast, finding fresh shrimp is never a problem for me. Either way will work.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">P.S. Are you wondering what that lobster claw is doing sticking out from under the shrimp? Those are my lobster plates....I love the oval shape and use them frequently for the blog.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>Crisp Cornmeal Shrimp</b></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">From <a href="http://noblepig.com/2010/04/allyoucaneat-crisp-cornmeal-shrimp/" target="_blank">Noble Pig</a></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup all-purpose flour</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup yellow cornmeal</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 teaspoons Old Bay seasoning</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon salt</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 large eggs, lightly beaten</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 pound frozen peeled and deveined large shrimp w/tail on, thawed</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">tartar sauce</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">lemon wedges</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Combine flour, cornmeal, salt and Old Bay Seasoning in a bowl. In another bowl, lightly beat two eggs.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Dip the shrimp in the eggs, then coat in the cornmeal mixture.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a skillet, cook the shrimp until golden brown and crisp in a 1/2" of canola oil, about 3 minutes (about 5-8 at a time). Transfer to paper towel-lined plate to drain. Keep warm in a low oven until all the shrimp are cooked.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Serve with lemon wedges and tartar sauce for dipping.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">My tartar sauce: To mayonnaise, I add a squeeze of lemon juice, sweet pickle relish to taste, a little grated onion and pepper.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com11tag:blogger.com,1999:blog-672100529698740014.post-60357140747517169192017-03-15T18:23:00.000-04:002017-03-15T18:23:00.030-04:00Rhubarb Cake<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Ah yes, time for a rhubarb recipe! And this is one of the few times I have no clue where I found the recipe. (If anyone knows, please mention in comments.)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666;">Do I need to tell you how wonderful this was? We gobbled it down in no time. Although I think I got a tad carried away with the whipped cream in this photo! </span><br /><b><br /></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Rhubarb Cake</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEeXjMGNpyfoPwC7z3EU8GIKLYDq4avJIzBoPmaLVtrxThccS8DcusfT53TliwDd6ukcsnw_VO_fsOtHrOX_ctZ1ZH6cHqLEyLZbwqjeVq15jV0gMxpeytJyIcdbUN9ISLjSjMGK76HA/s1600/cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEeXjMGNpyfoPwC7z3EU8GIKLYDq4avJIzBoPmaLVtrxThccS8DcusfT53TliwDd6ukcsnw_VO_fsOtHrOX_ctZ1ZH6cHqLEyLZbwqjeVq15jV0gMxpeytJyIcdbUN9ISLjSjMGK76HA/s640/cake2.jpg" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup packed light brown sugar </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cups cake flour (not self-rising), sifted </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3/4 teaspoon baking powder </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup plus 2 tablespoons granulated sugar </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/3 cup whole milk </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 large eggs (1 separated) </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">sweetened (and flavored, your choice) whipped cream for serving</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Toss rhubarb with brown sugar in a bowl until coated. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes. </span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Serve cake warm or at room temperature. </span><br />
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<br />Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com14tag:blogger.com,1999:blog-672100529698740014.post-12677750064167617552017-03-05T18:57:00.002-05:002017-03-05T18:57:23.173-05:00Triple Coconut Scones with Coconut Glaze<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Well, if it says coconut in the recipe title, I'm making it. Scones are one thing I do like in the morning...a close second to croissants. I'm not into major sweet anything for breakfast....but I made an exception for these; you'll find the glaze makes them plenty sweet enough for everyone's taste. Besides, you've got three kinds of coconut in the batter plus the coconut glaze. Wowza! Coconut heaven!</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Triple Coconut Scones with Coconut Glaze</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From <a href="http://www.pastryaffair.com/blog/coconut-scones.html" target="_blank">Pastry Affair</a></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup all-purpose flour </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup whole wheat flour </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup granulated sugar </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons baking powder </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/3 cup coconut oil (solid state, not liquid) </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup sweetened coconut flakes </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3/4 cup coconut milk</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 375 degrees F.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Whisk together the flours, sugar, baking powder, and salt. Cut in the solid coconut oil with a pastry blender until the mixture resembles coarse sand. Stir in the coconut flakes and coconut milk until the mixture comes together. (I needed to add a tad more flour)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 pie shaped wedges and move to a baking sheet. Bake for 16-18 minutes, or until the edges barely take on color. Allow scones to cool completely before glazing.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Coconut Glaze </b></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup powdered sugar </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon coconut milk</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a small bowl, stir together the powdered sugar and coconut milk. Using a spoon, drizzle glaze over cooled scones. Allow a few minutes for the glaze to set before serving.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Makes 8.</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com15tag:blogger.com,1999:blog-672100529698740014.post-78388869869333016372017-02-26T08:00:00.000-05:002017-02-26T08:00:04.549-05:00Ina's Cream of Wild Mushroom Soup<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">This is without a doubt the best mushroom soup I've ever tasted....anywhere. Of course, it's Ina's recipe...how could it be otherwise?</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Ina's Cream of Wild Mushroom Soup</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From Barefoot Contessa at Home, 2006</span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">5 ounces fresh shiitake mushrooms</span></div>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> </span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">5 ounces fresh portobello mushrooms</span></div>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">
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5 ounces fresh cremini (or porcini) mushrooms</div>
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1 tablespoon good olive oil</div>
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1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided</div>
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1 cup chopped yellow onion</div>
<div>
1 carrot, chopped</div>
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1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided</div>
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Kosher salt</div>
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Freshly ground black pepper</div>
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2 cups chopped leeks, white and light green parts (2 leeks)</div>
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1/4 cup all-purpose flour</div>
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1 cup dry white wine</div>
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1 cup half-and-half</div>
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1 cup heavy cream</div>
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1/2 cup minced fresh flat-leaf parsley</div>
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<i>Method:</i></div>
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<div>
Clean the mushrooms by wiping them with a dry paper towel. </div>
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Separate the stems, trim and coarsely chop the stems. </div>
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Slice the mushroom caps 1/4-inch thick and, if they are large, cut them into bite-sized pieces. Set aside.</div>
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To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.</div>
<div>
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.</div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com13tag:blogger.com,1999:blog-672100529698740014.post-36432152260274996702017-02-17T12:48:00.002-05:002017-02-17T12:48:16.012-05:00Skillet Pork Chops with Apples and Onions<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">While my daughter was here over the holidays, we tried several new dishes. I was pleased to give this pork dish a try because I so rarely eat pork (I don't know why, but that's going to change!) and it's such a natural paired with apples and onions. If you're like me, you'll love that it's made all in one skillet and I'll make it again. A nice hearty dish, perfect for cold weather. We both enjoyed it. (The booze didn't hurt either. LOL)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Skillet Pork Chops with Apples and Onions</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From Southern Living</span><br />
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<i><br /></i> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon kosher salt</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon freshly ground black pepper</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons olive oil</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 Granny Smith apples, cut into 1/2-inch-thick wedges</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 medium-size yellow onion, thinly sliced (root end intact)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/3 cup chicken broth</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup whipping cream</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup Dijon mustard</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons bourbon</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">8 small fresh thyme sprigs</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i> </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Bake at 450° for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com12tag:blogger.com,1999:blog-672100529698740014.post-9270405715350258872017-02-09T07:25:00.002-05:002017-02-09T07:25:46.724-05:00Cheesecake Brownie Bites<br />
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<span style="color: red; font-size: x-large;"> </span><br />
<span style="color: red; font-size: x-large;"> Happy Valentine's Day!</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666; font-family: georgia, times new roman, serif;">For Valentine's Day, it just </span><i style="color: #666666; font-family: georgia, "times new roman", serif;">has</i><span style="color: #666666; font-family: georgia, times new roman, serif;"> to be chocolate something, right? I've had this recipe in my file for ages and finally made them for a luncheon. Women will refuse a dessert for lunch, but if you put a plate of little gems like this out, they're gone in no time. So rich, dense and smooth that you really only want a couple bites....sort of like candy, but better, I think. Minis are definitely the way to go with this sweet treat. Your whole family will go nuts over them and they freeze beautifully.</span><br /><br /><span style="font-family: Georgia, Times New Roman, serif;"><b>Cheesecake Brownie Bites</b></span></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Found on <a href="http://www.justataste.com/2012/04/cheesecake-brownie-bites/" target="_blank">Just a Taste</a></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><u>For the brownie batter:</u></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 large eggs</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1¼ cups baking cocoa, sifted</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon salt</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon baking powder</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 Tablespoon instant espresso powder, mixed with 2 teaspoons water</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 teaspoons vanilla extract</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2¼ cups sugar</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup unsalted butter, melted</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1½ cups all-purpose flour</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><u>For the cheesecake filling:</u></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 (8-oz.) package cream cheese, softened</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 Tablespoons sugar</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 large egg yolk</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 350ºF.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Stir in the sugar and melted butter until well combined, then stir in the flour. Set brownie batter aside.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. </span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Add a spoonful of cheesecake filling atop the brownie batter. At this point, I took a toothpick and swirled a little. Then top off each cup with an additional teaspoon of brownie batter. Swirl again.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Bake for about 12 minutes, or until a toothpick inserted comes out clean.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.</span></div>
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Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com12tag:blogger.com,1999:blog-672100529698740014.post-73759742706241892562017-02-01T07:37:00.000-05:002017-02-01T07:37:09.624-05:00Shrimp Scampi<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">We eat a lot of shrimp at my house...served any number of ways. My favorite is Shrimp De Johne, but we decided to try this scampi recipe recently. A simple dish, full of flavor. I served it with <a href="http://moveablefeastscookbook.blogspot.com/2013/06/roasted-carrots-with-shallots-and-thyme.html" target="_blank">roasted carrots</a> and you could also serve the shrimp over rice or pasta. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>Shrimp Scampi</b><br /><span style="color: #b45f06;">From <a href="http://cooking.nytimes.com/recipes/9101-classic-shrimp-scampi?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting" target="_blank">The New York Times</a></span></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 lbs large shrimp (about 48), shelled and deveined</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 large garlic clove</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 1/2 teaspoons salt</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon finely chopped fresh tarragon</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon finely chopped fresh parsley</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon finely chopped fresh chervil</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Pinch of dried thyme, crumbled</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 shallot, minced</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon minced onion</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 sticks (1 cup) unsalted butter, softened</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 1/2 cups fine dry bread crumbs</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Pinch of freshly grated nutmeg</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Pinch of mace</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon black pepper</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Cook shrimp in a 4-quart pot of boiling salted water * until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350°F.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">(When salting water for cooking, use 1 tablespoon for every 4 quarts water.)</span><br />
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Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com15tag:blogger.com,1999:blog-672100529698740014.post-32401520073189674082017-01-26T07:06:00.000-05:002017-01-26T07:06:44.580-05:00Butterscotch Pudding<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">I don't know about you, but I'm a pudding lover from way back. My mother used to make all kinds of puddings for dessert....even blancmange, which I actually liked! Talk about bland. Her custards were perfection. No holes, not watery, just creamy mouthfuls. <br />My favorite pudding, or should I say the one I make the most, is plain old tapioca (I remember in boarding school we called it fish eye pudding), but any pudding will do (except instant.). Even chocolate pudding, for which I posted a divine recipe <a href="http://moveablefeastscookbook.blogspot.com/2012/02/john-scharffenbergers-silky-chocolate.html" target="_blank">HERE</a>, and you <i>know</i> I'm not a chocolate lover, so you know this is ambrosial.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Well recently, Lori from Recipe girl posted a butterscotch pudding recipe and I made it immediately. It's creamy and delicious and so simple to make. When the mood strikes you, give this a try. Bet you have everything in your pantry to make it.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Butterscotch Pudding</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From <a href="http://www.recipegirl.com/2016/03/31/butterscotch-pudding/" target="_blank">Recipe Girl</a></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 1/2 cups brown sugar</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup cornstarch</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 cups whole milk</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 large egg yolks</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons butter</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">unsweetened whipped cream, for serving</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>W</i>hisk together the sugar, cornstarch and salt in a saucepan. Pour in the milk and egg yolks; whisk to combine, and stir the together over medium heat. Once it starts to boil, reduce heat and while stirring, cook until thickened. When it seems like it has a nice, thick texture for pudding- pull it off the heat and stir in the butter.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Spoon the pudding into small glasses or dishes and chill for at least 2 hours. Top with whipped cream before serving.</span><br />
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Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com13tag:blogger.com,1999:blog-672100529698740014.post-1301550253981530802017-01-18T07:28:00.000-05:002017-01-18T07:28:02.587-05:00Brioche Loaf<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Unfortunately, this loaf takes two days to make. Fortunately, it doesn't take much time the first day and the second day is mainly the rise. I love the Huckleberry Cookbook by Zoe Nathan and had seen a recipe there for a delicious Christmas breakfast...cranberry syrup over brioche French toast. No doubt you saw it on my blog before the holidays and I promised I'd post the recipe for the brioche loaf. I've made individual brioche, but never a loaf. It's not the prettiest loaf you've ever seen...but divine tasting. My rise went quickly because I have a proofing setting on my oven and after two hours, it was practically overflowing my loaf pan. I have a feeling Ms. Nathan uses a loaf pan made especially for brioche which would get the height I didn't get without the overflow. Doesn't matter, it was an awesome loaf...from the Christmas French toast, to our traditional <a href="http://moveablefeastscookbook.blogspot.com/2009/12/traditions.html" target="_blank">Christmas brunch souffle</a>, to sandwiches, to bread pudding, to just plain toast. We loved it. Worth the effort, I assure you.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Brioche Loaf</b></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From Huckleberry by Zoe Nathan</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span></div>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> </span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 tablespoons whole milk</span></div>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> </span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons active dry yeast</span></div>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> </span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 ¾ cups all-purpose flour</span></div>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> </span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 ¾ cups bread flour</span></div>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">
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¼ cup + 1 teaspoon sugar</div>
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1 ½ teaspoon kosher salt</div>
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5 eggs, beaten</div>
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1 cup unsalted butter, very soft</div>
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1 batch Egg Wash</div>
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For Egg Wash:</div>
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2 egg yolks</div>
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2 tbsp heavy cream</div>
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Pinch of kosher salt</div>
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<i>Method: </i></div>
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Day 1</div>
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Slightly warm the milk and pour into the bowl of a stand mixer fitted with the dough hook. Add the yeast and whisk by hand to combine. Add the all-purpose flour, bread flour, sugar, salt, and eggs. Mix on low speed until the dough comes together, 1 to 2 minutes.</div>
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Increase the mixer speed to medium-high and work the dough for 6 minutes. Pause about every minute to push the dough back down into the bowl and off the hook.</div>
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Reduce the mixer speed to low and slowly add the butter, a little at a time, over the course of 2 minutes. Pause halfway through to scrape down the bowl and hook. When the butter begins to blend in, increase the mixer speed to medium-high to fully incorporate the butter and bring the dough back together, 4 to 6 minutes longer.</div>
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Transfer the dough to a greased sheet pan, cover with plastic wrap, and refrigerate for at least 1 hour.</div>
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Divide the dough into two equal balls, about 11 oz/315 g each. Transfer to a greased sheet pan, wrap in plastic, and refrigerate overnight.</div>
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Day 2</div>
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Grease a 5-by-9-inch loaf pan. Work with one dough ball at a time. First flatten into a disc, then left an edge and press it into the center. Work your way around the circumference, pressing every edge to the center until you have a ball. Flip the ball over so the pleated side is down and the smooth side is up. Cup the dough in your palm and massage the seam side of the dough firmly against the work surface in a circular motion, allowing the friction to seal the seams. Set aside and cover with plastic wrap or a slightly damp kitchen towel while you shape the next ball.</div>
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Place the balls into the loaf pan, cover loosely with plastic, and allow to rise in a warm place until more than doubled in size, about 3.5 hours.</div>
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As the dough nears readiness, preheat your oven to 350°F/180°C. Carefully brush the dough with the egg wash, making sure the egg doesn’t pool around the edges. Bake until golden, about 35 minutes. Allow to cool for about 10 minutes in the pan, then transfer to a cooling rack.</div>
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For the Egg Wash:</div>
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Combine the egg yolks, heavy cream, and salt and whisk until homogenous. Refrigerate until needed.</div>
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Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com12tag:blogger.com,1999:blog-672100529698740014.post-23492359562727016492017-01-10T08:17:00.000-05:002017-01-10T08:17:38.016-05:00Buttermilk Roasted Chicken<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Not the greatest photo of our chicken dish, but you know how it is when everyone is in a hurry to eat, you're fortunate to get a photo at all. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">The chicken is marinated for a day or so in buttermilk. rosemary and garlic and I can't begin to describe how tender it was. Just drain the marinade and pop it into the oven. Easy, peasy.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Buttermilk Roasted Chicken</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From <a href="http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken?utm_medium=Social&utm_source=Facebook_Paid&utm_campaign=Recipes&kwp_0=173768&kwp_4=724342&kwp_1=365552" target="_blank">The New York Times</a></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 4-pound chicken </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cups buttermilk </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">¼ cup plus 2 tablespoons vegetable oil </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, lightly crushed </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon crushed black peppercorns </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon Maldon or other sea salt </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons fresh rosemary leaves, roughly chopped </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon honey </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.</span><br />
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Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com14tag:blogger.com,1999:blog-672100529698740014.post-17768374141563576082017-01-01T06:56:00.000-05:002017-01-01T06:56:57.015-05:00Lemon Ricotta Cake with Almonds<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666;">This is a divinely moist cake, mostly because of the ricotta. Besides, I love anything made with almond flour and when you add lemon zest to the mix, you've got a blue ribbon recipe. For dessert or to serve thinner slices with tea, it's perfection. What better way to start out the new year?</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666;"><br /></span><b>Lemon Ricotta Cake with Almonds</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From <a href="http://honestcooking.com/lemon-ricotta-cake-almonds/" target="_blank">Honest Cooking</a>, recipe by </span><span style="background-color: #fcfcfc;"><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Hein van Tonder</span></span><br />
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<span style="background-color: #fcfcfc;"><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><br /></span></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4.2 ounces butter, softened</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup sugar</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla extract</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup lemon zest</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 eggs, separated</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 1/2 scant cups (8.5 ounces) almond meal</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 1/4 cups (10.6 ounces) ricotta</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">flaked almonds for decoration</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">icing sugar for serving</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Heat oven to 355 degrees F and line the base and sides of a 20cm (8 inch) round cake tin with baking paper.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Place half of the sugar and the lemon zest in a food processor and blitz until finely ground. Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Add the almond meal and beat to combine and then fold the ricotta into the almond mixture.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Beat the egg whites in a clean bowl until soft peaks form. Gradually add the remaining sugar to the egg whites and whisk until stiff peaks have formed. Mix a third of the egg whites into the cake mixture, then gently fold in the rest of the egg white mixture.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Pour the mixture into the prepared cake tin, smooth the top and sprinkle with the almond flakes.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Bake for 40-45 minutes until cooked and firm to the touch.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: #fcfcfc;"></span></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Allow to cool completely in the cake tin before removing. Dust with icing sugar to serve.</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com9tag:blogger.com,1999:blog-672100529698740014.post-42478822411004717982016-12-25T21:26:00.000-05:002016-12-25T21:26:16.488-05:00Turkey Tetrazzini<br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">We used to have a New Years's Eve party every year and some dear friends hosted another party the next day, to watch football and hash over New Year's Eve. I always served Turkey </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Tetrazzini </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">just after midnight and the next day, Lynn always served Beef Stroganoff (the sour cream kind). She and husband Tony also served milk punch and Bloody Marys in two large white crocks with soup ladles. LOL. It was a tradition back then for our crowd and so much fun. I have such fond memories of those years. Lynn has long since passed away and I don't think I've made this dish since I moved to Florida so thought I'd make it as my last blog post for 2016. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br />Unfortunately, I couldn't find my old recipe, so went online and found this one, which is nearly the same as mine...</span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">tetrazzini </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">is a classic dish and hasn't changed that much over the years. But if I recall correctly, I put fresh nutmeg in mine plus my sauce was much thicker than this one turned out to be, so I'd use more than 1/4 cup flour if I made this recipe again. I made the corrections in the recipe below.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Still, it brought back some fun memories. And I still have Lynn's Beef Stroganoff recipe!</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Turkey Tetrazzini</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From <a href="http://www.epicurious.com/recipes/food/views/turkey-tetrazzini-13377" target="_blank">Epicurious</a></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">10 ounces mushrooms, sliced thin (about 4 cups)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">5 tablespoons unsalted butter</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 to 1/3 cups all-purpose flour (I found 1/4 did not make the sauce as thick as I'd like.)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 3/4 cups milk</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">some grating of fresh nutmeg</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cups chicken broth</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup dry white wine</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">10 ounces spaghetti</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 cups coarsely chopped cooked turkey, including cooked giblets if desired</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup cooked peas</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2/3 cup freshly grated Parmesan</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/3 cup fine fresh bread crumbs</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com11tag:blogger.com,1999:blog-672100529698740014.post-10458867783100161712016-12-16T06:39:00.002-05:002016-12-16T06:39:19.952-05:00Donna Hay's Sweet Potato, Leek and Sage Gratin<br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Here's my second Donna Hay recipe and it's a perfect potato dish for the holidays, although my photograph below doesn't look very Christmasy. I gave this a test run ahead of the holidays and loved the dish so much, I intend to make it for Christmas Eve dinner.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Use your mandolin to slice the potatoes...if you don't have one, slice thinly. I used fontina as it's such a nice melting cheese. Wonder how gruyere would taste?</span><br />
<span style="color: red;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Sweet Potato, Leek and Sage Gratin</b></span></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Donna Hay, Issue 60</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">40g (about 3 tablespoons) butter</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 leeks, cleaned and sliced</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, crushed</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">sea salt and cracked black pepper</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">800g ( about 1 3/4 pounds; I used 2 large.) sweet potato, peeled and thinly sliced</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">800g (about 1 3/4 pounds; I used 2 large Idahos, they worked fine.) Desiree (waxy) potatoes, peeled and thinly sliced</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons olive oil</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup sage leaves, torn in pieces</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">300g fontina or cheddar cheese, sliced</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 400 degrees F. </span></div>
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<span style="color: #666666;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Melt the butter in a non-stick frying pan over medium heat. Add the leek and garlic, salt and pepper and cook for 5 minutes or until softened. Place the sweet potato, potato, oil and salt and pepper in a bowl and toss to combine. Layer the sweet potato, potato, leek, sage and cheese in a 10 by 13-inch baking pan lined with non-stick baking paper, finishing with a layer of cheese. Cover loosely with aluminum foil and bake for 30 minutes. Remove foil and bake </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">for a further 30 minutes or until golden and cooked through. Serves 6-8.</span></span></div>
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Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com7tag:blogger.com,1999:blog-672100529698740014.post-35348265398172768452016-12-06T08:00:00.001-05:002016-12-06T08:41:18.916-05:00Brioche French Toast with Brown Sugar Cranberry Syrup<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Christmas Breakfast! Oh yes, you must........because I can't begin to describe how divine this tastes! What else can you expect from Zoe Nathan? Something magical happens when you use brioche bread to make French toast. Have you noticed? Nice thick slices soaked in eggs and cream. So extravagant and so perfect for breakfast on Christmas.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">You can make the syrup the day ahead (this syrup is wonderful with anything, be sure to try it) and the bread can also be made in advance and frozen. Use your own recipe for the brioche loaf....mine will be in an upcoming post. Or hopefully, you have a French bakery nearby that has a lovely loaf of brioche! </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Brioche French Toast with Brown Sugar Cranberry Syrup</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From Huckleberry by Zoe Nathan</span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><u>For the cranberry sauce:</u></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cups fresh or frozen cranberries, thawed and chopped</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup plus 2 tablespoons packed light brown sugar</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 large strips of orange zest</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">6 tablespoons unsalted butter, cubed</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup heavy cream</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><u>For the French toast:</u></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">6 large eggs</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3/4 cup heavy cream</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 1/2 tablespoons packed light brown sugar</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon pure vanilla extract</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon salt</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Unsalted butter, for greasing</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Twelve 1-inch-thick slices of brioche (1 pound)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">The cranberry sauce:</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a medium saucepan, combine the chopped cranberries with the light brown sugar, orange zest, salt and 2 tablespoons of water and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are soft and the sauce is ruby-colored, 3 to 5 minutes. Remove the cranberry mixture from the heat and whisk in the butter and heavy cream. Cook over moderately low heat, whisking, until the butter is completely melted and the sauce is hot, about 3 minutes. Discard the orange zest. Keep the cranberry sauce warm over very low heat. (</span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">The cranberry sauce can be refrigerated for up to 3 days. Reheat gently before serving.)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">The French toast:</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 225°. In a large baking dish, whisk the eggs with the heavy cream, light brown sugar, vanilla extract and salt. Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche slices in the egg mixture, turning them, until they are well-moistened. Transfer the soaked brioche to the griddle and cook over moderate heat, turning once, until the French toast is golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with aluminum foil and keep warm in the oven. Repeat with the remaining brioche slices. Serve the French toast with the cranberry sauce. The recipe suggests topping with whipped cream, but it's just too much. A sprinkling of confectioners sugar is all and I didn't even use that.</span><br />
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<br />Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com10tag:blogger.com,1999:blog-672100529698740014.post-89575411545255842452016-11-30T07:50:00.003-05:002016-11-30T10:09:15.653-05:00Donna Hay's Sticky Date Meringue Cake<span style="color: #444444;"><br /></span> <span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Donna Hay magazine is such a treat to read and recently I went through some back Christmas issues and marked a couple recipes to make for the holidays. The first is this awesome sticky date cake. The cake part is moist and somewhat sticky (not as much as a sticky date pudding though) and the orange zest shines through...just the right amount. It's a delicious cake all on its own, but Donna Hay has taken it over the top by adding a fluffy meringue. I've made one other cake with a baked meringue and it's always been a favorite of mine, but this one seems perfectly suited for Christmas dessert. Yum.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br />Notes: Be sure to follow the meringue directions exactly. And remember to dip your knife in hot water before slicing into the cake so you'll have a nice smooth edge on the meringue.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Sticky Date Meringue Cake</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Donna Hay Magazine, Issue 78</span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup pitted fresh dates, roughly chopped</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon baking soda</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/3 cup boiling water</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">50g unsalted butter, softened (slightly less than 1/2 a stick)</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon vanilla extract</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup brown sugar</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon finely grated orange rind</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 eggs (room temperature)</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2/3 cup self-raising flour, sifted</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup almond meal</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 1/2 tablespoons golden syrup (I used Karo)</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup slivered pistachios</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 large egg whites</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup superfine sugar</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon white vinegar</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon cornstarch</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">confectioners sugar, for dusting</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 325 F. Lightly grease a 9 inch round springform pan, line the base with non-stick baking paper and set aside. Place the dates, soda and water in a bowl and set aside for 10-15 minutes to soak. Using a hand-held blender, process until smooth and set aside.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Place the butter, vanilla, sugar and orange rind in the bowl of an electric mixer and beat for 10-12 minutes or until pale and creamy. Scrape down the side of the bowl and add eggs, one at a time, beating well after each addition. Add the flour, date mixture, almond meal, golden syrup and pistachios and beat until well combined. Spoon into the prepared tin and spread evenly. Bake for 30-35 minutes or until cooked when tested with a skewer. Set aside.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Increase the oven temperature to 350 F. Place the extra egg whites in the clean bowl of an electric mixer and whisk on high until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking for 30 seconds before adding more. Once all the sugar has been added, whisk for a further 6 minutes or until stiff and glossy. Scrape down the side of the bowl, add the vinegar and cornflour and whisk for a further 2 minutes or until glossy and combined.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Spread the meringue evenly over the top of the cake and return to the oven for 15-20 minutes or until the meringue is just golden and dry to the touch. Allow the cake to stand at room temperature for 15 minutes before gently running a knife around the edge of the tin and removing the ring. Allow the cake to cool and refrigerate for 2 hours before serving. Dust with icing sugar to serve.</span></div>
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<br />Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com12tag:blogger.com,1999:blog-672100529698740014.post-87227384774093451192016-11-25T06:33:00.000-05:002016-11-25T06:33:37.198-05:00Whipped Cranberry Porridge<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Got some leftover cranberries? Try this whipped porridge. I confess I was surprised I liked this as well as I did. Not that I don't like porridge, I do and even like Cream of Wheat, though I haven't had it since my kids were little. Like my mother, I used to put chocolate chips on the bottom of the bowl so they'd eat every bite. Sometimes, raisins. Which didn't go over nearly as well.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">I didn't use a whisk in the last step, I used my hand mixer. Adjust the sugar to your taste and serve it with milk...almond milk, coconut milk, whatever. For toppings try berries, toasted coconut flakes ( I was lazy and didn't toast mine, but you should toast yours.), toasted nuts or bee pollen. I'd rather have it a little warm, but it's not necessary. Very unusual, pretty in pink, easy and good for you!</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Whipped Cranberry Porridge</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From <a href="http://cupofjo.com/2015/02/whipped-cranberry-porridge/" target="_blank">Cup of Jo</a></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 1/4 cups water</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cups fresh cranberries</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">pinch of fine sea salt</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 to 3/4 cup granulated sugar, depending on your taste</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2/3 cup cream of wheat</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">milk of your choice, for serving</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">optional toppings of your choice</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a medium pot, combine the water and cranberries. Bring to a boil, and boil for 10 to 15 minutes.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Add the salt and sugar. Gradually whisk in the Cream of Wheat. Depending on what the directions say on the box, let simmer for 5 (I used the 2 1/2 minute type, so did 5 minutes) to 10 minutes stirring constantly. Taste and add more sugar if desired. Remove the pot from the heat and let the porridge cool to room temperature.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">When the porridge has cooled to room temperature, whisk until light and fluffy. The color will turn from magenta to light pink.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Serve either at room temperature or cold, with milk and toppings of your choice.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">The porridge can be stored in the fridge for a couple of days. For the perfect texture, whisk it again before serving.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com9tag:blogger.com,1999:blog-672100529698740014.post-77150725976755839862016-11-18T13:01:00.002-05:002016-11-18T13:01:28.125-05:00Gingerbread Shortcake with Pears<br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Oh my....Thanksgiving is nearly here and Christmas not far behind. Are you ready? I'm not!</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br />The flavors and spices of the season always make me happy and they also make me think of gingerbread, which I almost always make at least once each holiday season. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Instead, this year I made a cross between a scone and shortbread, but with the flavor of gingerbread. Sort of a holiday, wintery, strawberry (without the berries) shortcake if you like. Pears were used in this recipe, but you could use apples or any seasonal fruit you wish. This was a great success and I'll make it again; it's a lovely dessert for the holidays. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Gingerbread Shortcake with Pears</b><br /><span style="color: #b45f06;">From <a href="http://pastrystudio.blogspot.com/2011/11/gingerbread-shortcake-with-pears.html" target="_blank">:pastry studio</a>, who </span></span><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">adapted it from The Art and Soul of Baking by Sur La Table with Cindy Mushet</span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients for the </i></span><i style="color: #666666; font-family: Georgia, "Times New Roman", serif;">Poached Pears:</i><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 ripe but firm pears</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 1/2 C water</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 C sugar</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 t fresh lemon juice</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 vanilla bean, split and seeded</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients for the Gingerbread Shortcakes:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cups flour </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 1/2 teaspoons ground ginger </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 3/4 teaspoons cinnamon </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon ground cloves </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/3 cups brown sugar, firmly packed </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 3/4 teaspoon baking powder </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon baking soda </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon salt </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">4 oz (1 stick) cold unsalted butter, cut into 1/2” cubes </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 cup + 2 tablespoons buttermilk </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons molasses </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 egg, lightly beaten</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 teaspoon water</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 tablespoons turbinado or Hawaiian washed raw sugar</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cup cold heavy cream </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 teaspoon sugar, to taste </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon vanilla</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>To poach the pears:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Bring the water, sugar, lemon juice and vanilla bean to a low simmer. Peel and core the pears. Cut them into 1/4" slices, placing in the poaching liquid as you go. Simmer for about 10 - 15 minutes until tender. Remove from heat and cool completely. Save the poaching syrup.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>For the shortcakes:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Place the flour, spices, brown sugar, baking powder, baking soda and salt in the bowl of a food processor and process for 10 seconds to blend. Add the cold butter pieces and pulse about 5 times or until the butter is cut into smaller pieces. Combine the buttermilk with the molasses, add and pulse just until the dough starts to hold together in large, thick clumps. The mixture will look a bit like dark lumpy cottage cheese. Pour the dough out onto a lightly floured work surface. Gather the dough and gently pat together into a circle about 7” in diameter and about 1” thick. Cut the dough into 8 equal wedges (or any shape you like) and transfer to the prepared baking sheet, spacing them about 2” apart.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Beat the egg with 2 teaspoons of water. Brush the tops only of the shortcakes with the egg wash. Sprinkle generously with turbinado or raw sugar and press it gently to secure. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Bake for 14 to 15 minutes, until firm to the touch and golden brown. Transfer to a wire rack.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Whip the cream, sugar and vanilla just until<i> very soft peaks</i> form. Don't overbeat.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">To serve: </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Gently slice the shortcakes in half. Place a dollop of whipped cream on the bottom half and layer some pears. Drizzle with the poaching liquid and top with the other shortcake half. Serve immediately.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com8tag:blogger.com,1999:blog-672100529698740014.post-59889474832412110182016-11-12T08:16:00.001-05:002016-11-12T08:16:04.655-05:00Thomas Keller's Ciabatta and Sausage Stuffing<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">We all have our favorite stuffings for turkey, but it's fun to try out different recipes. My dad never wanted me to vary from my chestnut stuffing, but he's been gone for nearly 15 years, so I have tried some new ones the past few years. I always picture him carving the turkey at the end of the table and saving that slice above the breast near the neck just for me. Crisp skin and stuffing was all it amounted to, but I loved that. I prefer to stuff my turkeys rather than make the dressing separately, but it's not set in stone. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Keller's recipe is made in a casserole and I think you'll love it.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Thomas Keller's Ciabatta and Sausage Stuffing</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From <a href="http://www.saveur.com/article/recipes/bouchon-bistro-ciabatta-and-sausage-stuffing" target="_blank">Saveur</a>, a recipe from Thomas Keller's Bouchon Bistro</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 tbsp. unsalted butter</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">10 oz. bulk sweet or hot breakfast sausage, casing removed</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 carrot, cut into 1/4" dice</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 small yellow onion, cut into 1/4" dice</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 stalk celery, cut into 1/4" dice</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 cups turkey or chicken stock</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/3 cup olive oil</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tbsp. roughly chopped parsley, plus more for garnish</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tbsp. roughly chopped rosemary</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tbsp. roughly chopped sage</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 (12-oz.) loaf ciabatta bread, cut into 1" pieces</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Kosher salt and freshly ground black pepper, to taste</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Heat oven to 375°. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Melt 1 tbsp. butter in a 12" skillet over medium-high. Cook sausage, stirring and breaking up meat into medium pieces, until browned, 8–10 minutes. Transfer sausage to a large bowl; set aside. Add remaining butter to skillet; cook carrot, onion, and celery until soft, 5–7 minutes, and transfer to bowl with sausage. Add stock, oil, parsley, rosemary, sage, bread, salt, and pepper to bowl; toss to combine. Spread evenly in a 9" x 13" baking dish. Bake until golden brown and bread is slightly crisp on top, 30–35 minutes. Garnish with more parsley, if you like.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com11tag:blogger.com,1999:blog-672100529698740014.post-54199310702500022852016-11-07T06:26:00.000-05:002016-11-07T06:26:08.048-05:00Apple Cream Cheese Rose Tarts<br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">I couldn't resist trying these. Any of you who are regulars on Facebook no doubt saw the video; if you haven't, be sure to follow the link under the title as it shows in detail how to make these little cuties. You'll want to take a look at it again to remind yourself how to go about it. I did, anyway. Such a clever idea too. It only makes four rose tarts with one puff pastry sheet, so if you want more, increase the ingredients. It took one apple to make four. Using the cream cheese was an interesting twist too.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Fun fall food to make, adorable to look at, yummy to eat.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Apple Cream Cheese Rose Tarts</b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">From <a href="https://www.tastemade.com/videos/apple-cream-cheese-rose-tarts" target="_blank">Tastemade</a></span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 sheet puff pastry</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1/4 cup cream cheese</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 tablespoons sugar</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">cinnamon</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 apple</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon lemon juice</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 tablespoons water</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><i>Method:</i></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Take out the core and thinly slice the apple. (Leave the peel on)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside. (I put them on some paper towels.)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 375 F.<br />Roll out the puff pastry and cut into 4 even strips. </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Spread cream cheese and sprinkle sugar on the puff pastry strips.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Arrange the apple slices (overlapping) lengthwise on half the pastry with apple skin side out and sprinkle cinnamon on top. (This is where you should take a look at the video.)</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Fold the other half of the pastry over the apples and roll them up. Place in greased muffin tins.</span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Bake for 40 minutes at 375 degrees F.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgculKRl4QrtBcOo_lsNUNnn8fAfc-UwyN8a6HvfXi4qcpozhffGZLn50W_Bil3XQTlMxVvy49RufDRTbl6-DnAU4l7X0uvSoYQH8K0SUX7T1O8NB-HDSMoogM_9b2QLzSltUNXAIqJXoo/s1600/app5a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgculKRl4QrtBcOo_lsNUNnn8fAfc-UwyN8a6HvfXi4qcpozhffGZLn50W_Bil3XQTlMxVvy49RufDRTbl6-DnAU4l7X0uvSoYQH8K0SUX7T1O8NB-HDSMoogM_9b2QLzSltUNXAIqJXoo/s640/app5a.jpg" width="640" /></a></div>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.com12