Adapted from a recipe posted by active.com
Ingredients:
Cooking Spray
2 cups old-fashioned oats
1 ¼ cups all purpose flour
¼ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon baking powder
1 cup cold, unsalted butter cut into half inch cubes
2 cups pumpkin puree (if using fresh, make sure you let it drain well first)
2 eggs plus one egg yolk
1 teaspoon vanilla
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1. Preheat oven to 375 degrees. Coat an 8 x 8 inch baking pan with cooking spray.
2. In a large bowl, combine oats, flour, ¼ c brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in the butter to the dry mixture until it resembles a coarse meal. Do not over mix, but leave some of the butter in chunks.
3. Pour half the dry mixture into the baking pan and press in lightly. Bake for at least 15-20 minutes until slightly browned.
4. In a separate bowl, combine pumpkin, eggs, egg yolk, ½ c brown sugar, vanilla, cinnamon, nutmeg, and allspice. Mix thoroughly. Pour wet mixture onto partially baked crust, and sprinkle with remaining oat mixture. Bake until the topping is slightly browned, usually about 30 to 35 minutes.
Showing posts with label adapted. Show all posts
Showing posts with label adapted. Show all posts
23 November 2011
24 January 2011
veal and wild mushroom ragu
This is based very closely on Marcella Hazan's recipe in Marcella Says...
I don't think the exact proportions of the different varieties of mushrooms are essential; however, you do want both dried and fresh, as the dried provide an earthy richness that makes the dish much more interesting.
1 oz dried porcini mushrooms
1 oz dried shiitake mushrooms
2-4 oz sundried tomatoes, roughly chopped
8 oz fresh shiitake mushrooms
8-12 oz fresh cremini mushrooms
8-12 oz fresh white button mushrooms
olive oil
1 c finely chopped shallots
4 T butter
1 c finely chopped onion
1-1 1/2 lbs ground veal
1 c dry white wine
1/4 c dry vermouth
6-10 fresh ripe plum tomatoes, peeled, seeded, chopped
sea salt
freshly ground black pepper
The day before, put the dried porcini and shiitake mushrooms in a heat safe container (I use a 3-cup glass measuring pitcher) and pour very hot or boiling water over them. Let soak overnight. Do the same for the tomatoes if they are very dehydrated. If not, maybe soak for an hour or two before preparing.
When ready to prepare, remove and discard the fresh shiitake stems. Brush mushrooms with a damp cloth as needed to clean them, then slice very thin.
Strain dried mushrooms, pouring liquid into a bowl to set aside. Wash the soaked mushrooms, and cut any oversized pieces into bite-sized ones. Pour the soaking liquid through a coffee filter or paper towel to remove grit and dirt.
Heat the olive oil over medium high in a 12" saute pan, and add the shallots. Cook, stirring occasionally, until colored a deep gold. Add the soaked mushrooms, cook for a minute or two, then add the soaking liquid and cook until liquid has evaporated.
Once liquid is gone, add as many of the fresh mushrooms as will fit, and sprinkle with salt. Turn them over once or twice to coat well, then turn the heat down to medium/medium-low. When the mushrooms have released some liquid and shrunk in bulk, add the remaining mushrooms. Cook, turning over occasionally, until they are very soft and all liquid has evaporated; this will probably take about 90 minutes. Remove from heat.
Meanwhile, when mushrooms are cooking, put the butter and the chopped onion in a second saute pan. Cook the onion, stirring from time to time, until it begins to brown. Add the ground veal, crumbling it with your fingers or a fork, and turn to coat well. When the meat has browned lightly and uniformly, pour the wine and vermouth into the pan, and add salt/pepper to taste.
Once the wine has bubbled away completely, add the sundried tomatoes and fresh tomatoes, and turn the heat down to the lowest setting possible (on your smallest burner). Cook uncovered for about 45 minutes, stirring from time to time.
Once both meat and mushrooms are finished, empty contents of both pants into a large bowl, and stir gently but thoroughly to combine.
Wipe both pans clean. Divide the meat-mushroom mixture between both pans, and cook on medium low for about 20 minutes, stirring frequently. If not using the sauce the same day, empty the contents of both pans into the bowl, cover and refrigerate. Reheat gently but thoroughly before using.
You can refrigerate the finished sauce in a tightly sealed container for 5 days, or you can freeze it for up to 3 months. Bring to room temp before reheating.
I don't think the exact proportions of the different varieties of mushrooms are essential; however, you do want both dried and fresh, as the dried provide an earthy richness that makes the dish much more interesting.
1 oz dried porcini mushrooms
1 oz dried shiitake mushrooms
2-4 oz sundried tomatoes, roughly chopped
8 oz fresh shiitake mushrooms
8-12 oz fresh cremini mushrooms
8-12 oz fresh white button mushrooms
olive oil
1 c finely chopped shallots
4 T butter
1 c finely chopped onion
1-1 1/2 lbs ground veal
1 c dry white wine
1/4 c dry vermouth
6-10 fresh ripe plum tomatoes, peeled, seeded, chopped
sea salt
freshly ground black pepper
The day before, put the dried porcini and shiitake mushrooms in a heat safe container (I use a 3-cup glass measuring pitcher) and pour very hot or boiling water over them. Let soak overnight. Do the same for the tomatoes if they are very dehydrated. If not, maybe soak for an hour or two before preparing.
When ready to prepare, remove and discard the fresh shiitake stems. Brush mushrooms with a damp cloth as needed to clean them, then slice very thin.
Strain dried mushrooms, pouring liquid into a bowl to set aside. Wash the soaked mushrooms, and cut any oversized pieces into bite-sized ones. Pour the soaking liquid through a coffee filter or paper towel to remove grit and dirt.
Heat the olive oil over medium high in a 12" saute pan, and add the shallots. Cook, stirring occasionally, until colored a deep gold. Add the soaked mushrooms, cook for a minute or two, then add the soaking liquid and cook until liquid has evaporated.
Once liquid is gone, add as many of the fresh mushrooms as will fit, and sprinkle with salt. Turn them over once or twice to coat well, then turn the heat down to medium/medium-low. When the mushrooms have released some liquid and shrunk in bulk, add the remaining mushrooms. Cook, turning over occasionally, until they are very soft and all liquid has evaporated; this will probably take about 90 minutes. Remove from heat.
Meanwhile, when mushrooms are cooking, put the butter and the chopped onion in a second saute pan. Cook the onion, stirring from time to time, until it begins to brown. Add the ground veal, crumbling it with your fingers or a fork, and turn to coat well. When the meat has browned lightly and uniformly, pour the wine and vermouth into the pan, and add salt/pepper to taste.
Once the wine has bubbled away completely, add the sundried tomatoes and fresh tomatoes, and turn the heat down to the lowest setting possible (on your smallest burner). Cook uncovered for about 45 minutes, stirring from time to time.
Once both meat and mushrooms are finished, empty contents of both pants into a large bowl, and stir gently but thoroughly to combine.
Wipe both pans clean. Divide the meat-mushroom mixture between both pans, and cook on medium low for about 20 minutes, stirring frequently. If not using the sauce the same day, empty the contents of both pans into the bowl, cover and refrigerate. Reheat gently but thoroughly before using.
You can refrigerate the finished sauce in a tightly sealed container for 5 days, or you can freeze it for up to 3 months. Bring to room temp before reheating.
06 September 2009
pan-fried onion dip
adapted from one of my new favorite food bloggers, Rebecca at Ezra Pound Cake, who adapted it from Ina Garten's recipe in The Barefoot Contessa Cookbook
2 large yellow onions, or 3 medium
2 T unsalted butter
1/8 c vegetable oil
1/4 t ground cayenne pepper, or to taste
1 t kosher salt, or to taste
1/4 t freshly ground black pepper
1/4 t white pepper, freshly ground if possible
1/4 - 1/2 t dried thyme
4 oz cream cheese, at room temperature, light is fine
1/2 c yogurt, lowfat is fine
1/4 - 1/2 c mayonnaise (as usual, we recommend Blue Plate or Duke's)
onion salt to taste, optional
2 large yellow onions, or 3 medium
2 T unsalted butter
1/8 c vegetable oil
1/4 t ground cayenne pepper, or to taste
1 t kosher salt, or to taste
1/4 t freshly ground black pepper
1/4 t white pepper, freshly ground if possible
1/4 - 1/2 t dried thyme
4 oz cream cheese, at room temperature, light is fine
1/2 c yogurt, lowfat is fine
1/4 - 1/2 c mayonnaise (as usual, we recommend Blue Plate or Duke's)
onion salt to taste, optional
1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper, and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Depending on how much bite your onions have, you may need to add onion salt or granulated onion at this point. Depending on how dense you want the finished product, you can mix at a medium high speed for a few more minutes to get it nice and airy. This can be refrigerated until needed in an air-tight container, but take it out of the fridge ahead of time so that you can serve at room temperature.
11 August 2009
Key Lime Pie
crust:
1 1/4 c gingersnap crumbs
2 T sugar
1/3 c butter,melted
filling:
5 large eggs yolks
1/2 c key lime juice, freshly squeezed
1/3 c sugar
1/8 t salt
2 T lime peel coarsely grated
2 1/2 c heavy cream
1 small lime,sliced,optional
Prepare crust:
Heat oven to 375 degrees.
In 9" pie plate combine gingersnap crumbs and 2 T. sugar; stir in butter until blended.
Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned. Cool completely on wire rack.
Prepare filling:
In top of double boiler using wire whisk, beat egg yolks, lime juice, 1/3 cup sugar and salt until well blended. Set over simmering water; cook about 5 minutes, stirring constantly until mixture is thick enough to coat back of metal spoon. Remove from heat; stir in grated lime peel.
Refrigerate mixture about 45 minutes until cool. Meanwhile, in large bowl with electric mixer at medium speed, beat cream until soft peaks form. Set 1 cup whipped cream asidefor garnish; fold cooled lime mixture into remaining cream. Spoon filling into prepared crust; refrigerate at least 2 hours until set.
To serve:
Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 T lime peel. Garnish with limeslices, if desired.
Serves: 8
1 1/4 c gingersnap crumbs
2 T sugar
1/3 c butter,melted
filling:
5 large eggs yolks
1/2 c key lime juice, freshly squeezed
1/3 c sugar
1/8 t salt
2 T lime peel coarsely grated
2 1/2 c heavy cream
1 small lime,sliced,optional
Prepare crust:
Heat oven to 375 degrees.
In 9" pie plate combine gingersnap crumbs and 2 T. sugar; stir in butter until blended.
Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned. Cool completely on wire rack.
Prepare filling:
In top of double boiler using wire whisk, beat egg yolks, lime juice, 1/3 cup sugar and salt until well blended. Set over simmering water; cook about 5 minutes, stirring constantly until mixture is thick enough to coat back of metal spoon. Remove from heat; stir in grated lime peel.
Refrigerate mixture about 45 minutes until cool. Meanwhile, in large bowl with electric mixer at medium speed, beat cream until soft peaks form. Set 1 cup whipped cream asidefor garnish; fold cooled lime mixture into remaining cream. Spoon filling into prepared crust; refrigerate at least 2 hours until set.
To serve:
Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 T lime peel. Garnish with limeslices, if desired.
Serves: 8
10 May 2009
cornmeal-crusted black bean cakes
1 16oz can black beans, drained but not rinsed
4 green onions, finely chopped
1 egg
1/2 c diced red or yellow bell pepper
1/2 c corn flakes cereal, crushed, or finely crushed corn chips
1 T chopped cilantro
1 t chipotle chile powder
1/2 t ground cumin
1/2 t granulated garlic
hot pepper sauce
1/3 c cornmeal
2 T olive oil
Combine all ingredients except cornmeal and olive oil in medium bowl; refrigerate 1 hour.
Place cornmeal in large shallow bowl. Shape bean mixture into 6 3" patties, using 1/3 cup per patty. Gently press each patty in cornmeal to coat.
Heat oil in large nonstick skillet over medium-high heat until hot. Gently cook patties in batches, 6 to 8 minutes or until slightly browned, turning once. Serve with your favorite salsa, guacamole or sour cream.
6 servings, 160 cals, 6 g fat, 6.5 g protein, 21.5 g cabs, 6.5 g fiber
4 green onions, finely chopped
1 egg
1/2 c diced red or yellow bell pepper
1/2 c corn flakes cereal, crushed, or finely crushed corn chips
1 T chopped cilantro
1 t chipotle chile powder
1/2 t ground cumin
1/2 t granulated garlic
hot pepper sauce
1/3 c cornmeal
2 T olive oil
Combine all ingredients except cornmeal and olive oil in medium bowl; refrigerate 1 hour.
Place cornmeal in large shallow bowl. Shape bean mixture into 6 3" patties, using 1/3 cup per patty. Gently press each patty in cornmeal to coat.
Heat oil in large nonstick skillet over medium-high heat until hot. Gently cook patties in batches, 6 to 8 minutes or until slightly browned, turning once. Serve with your favorite salsa, guacamole or sour cream.
6 servings, 160 cals, 6 g fat, 6.5 g protein, 21.5 g cabs, 6.5 g fiber
23 April 2009
citrus roast chicken
1 4 lb whole chicken
1 T chopped fresh oregano
1 T chopped fresh parsley
1 T chopped fresh cilantro or rosemary
1 t kosher salt
1 t ground cumin
2 T butter, softened
3/4 t freshly ground black pepper
1/2 t paprika
5 garlic cloves, lightly smashed
1 small orange, quartered
1 lemon, quartered
1 small onion, quartered
cooking spray
Preheat oven to 375 degrees.
Remove and discard giblets and neck from chicken; trim excess fat. Starting at heck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine oregano and next 7 ingredients (through paprike) in a small bowl. Rub oregano mixture under loosened skin and over breasts and drumsticks. Place garlic in body cavity, arrange orange, lemon, and onion quarters in cavity.
Tie ends of legs together with twine. Lift wing tips up and over back, tuck under chicken. Place chicken, breast side up, on a roasting pan coated to cooking spray. Bake at 375 for 1 hour and 20 minutes or until thermometer registers 165 degrees. Let stand 10 minutes. Discard skin. Remove orange quarters, squeeze juice over chicken. Discard oranges, garlic cloves, lemons, and onions.
1 T chopped fresh oregano
1 T chopped fresh parsley
1 T chopped fresh cilantro or rosemary
1 t kosher salt
1 t ground cumin
2 T butter, softened
3/4 t freshly ground black pepper
1/2 t paprika
5 garlic cloves, lightly smashed
1 small orange, quartered
1 lemon, quartered
1 small onion, quartered
cooking spray
Preheat oven to 375 degrees.
Remove and discard giblets and neck from chicken; trim excess fat. Starting at heck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine oregano and next 7 ingredients (through paprike) in a small bowl. Rub oregano mixture under loosened skin and over breasts and drumsticks. Place garlic in body cavity, arrange orange, lemon, and onion quarters in cavity.
Tie ends of legs together with twine. Lift wing tips up and over back, tuck under chicken. Place chicken, breast side up, on a roasting pan coated to cooking spray. Bake at 375 for 1 hour and 20 minutes or until thermometer registers 165 degrees. Let stand 10 minutes. Discard skin. Remove orange quarters, squeeze juice over chicken. Discard oranges, garlic cloves, lemons, and onions.
10 March 2009
oven-seared salmon with snap peas
4 6oz salmon filets, skin removed
4 T butter, divided
1/4 c minced shallots
4 T chopped fresh dill or tarragon
1 1/2 c diagonally thinly sliced sugar snap peas (1/8" slices)
kosher salt
freshly ground black pepper
Heat oven to 450 degrees. Sprinkle salmon lightly with salt and pepper.
Melt 2 T of the butter in a large non-stick skillet over medium heat. Add salmon, increase heat to medium-high. Cook 60 to 90 seconds or until salmon just begins to lightly brown. Turn salmon, place on small rimmed baking sheet.
Melt remaining 2 T butter in same skillet over medium-low heat. Add shallots, cook 10 seconds or until fragrant. Sppon 1 T of the shallot mixture over slamon; sprinkle with 2 T of the dill. Bake 4-7 minutes or until salmon just beings to flake.
Meanwhile, ad peas to skillet; toss to coat with shallot mixture. Sprinkle with remaining 2 T dill and season with salt and pepper. Cook 2-3 minutes or until peas are tender-crisp. Serve salmon wiht peas.
4 servings, 365 cals, 22 g fat, 38g protein, 5 g carbs, 1 g fiber
4 T butter, divided
1/4 c minced shallots
4 T chopped fresh dill or tarragon
1 1/2 c diagonally thinly sliced sugar snap peas (1/8" slices)
kosher salt
freshly ground black pepper
Heat oven to 450 degrees. Sprinkle salmon lightly with salt and pepper.
Melt 2 T of the butter in a large non-stick skillet over medium heat. Add salmon, increase heat to medium-high. Cook 60 to 90 seconds or until salmon just begins to lightly brown. Turn salmon, place on small rimmed baking sheet.
Melt remaining 2 T butter in same skillet over medium-low heat. Add shallots, cook 10 seconds or until fragrant. Sppon 1 T of the shallot mixture over slamon; sprinkle with 2 T of the dill. Bake 4-7 minutes or until salmon just beings to flake.
Meanwhile, ad peas to skillet; toss to coat with shallot mixture. Sprinkle with remaining 2 T dill and season with salt and pepper. Cook 2-3 minutes or until peas are tender-crisp. Serve salmon wiht peas.
4 servings, 365 cals, 22 g fat, 38g protein, 5 g carbs, 1 g fiber
10 September 2008
oriental chicken salad
this is our attempt to recreate the chinese chicken salad from california pizza kitchen
chicken:
1/4 c teriyaki sauce
2 t olive oil
1 t minced garlic
1 t minced fresh ginger
1 to 1 1/2 lbs boneless skinless chicken breasts
salad:
greenleaf or iceberg lettuce, washed, dried, and cut into 1/8"-wide strips
romaine lettuce, washed, dried, and cut into 1/8"-wide strips
1 c shredded carrots
1/3 c sesame seeds, toasted
1/3 c minced fresh cilantro
1 red or yellow bell pepper, julienned
1 cucumber, seeds scooped out and julienned
12 large fresh basil leaves, cut crosswise into thin strips
1 large bunch scallions, thinly sliced, both green and white parts
dressing:
1 c bottle hoisin sauce
3 oz red wine vinegar
2 T minced fresh ginger
2 T Dijon mustard
1 1/2 t Vietnamese chili sauce
1/2 c olive oil
2 T toasted sesame oil
Put all the dressing ingredients except the 2 oils in a mixing bowl. Blend thoroughly with a handheld electric mixer or a whisk. Then, mixing or whisking continuously, slowly pour in the olive an sesame oils, stirring until thoroughly blended. Cover with plastic wrap and refrigerate.
Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the teriyaki sauce, olive oil, garlic and ginger. Coat the chicken with the marinade and leave them to sit for 10 minutes at room temperature. Grill or broil the chicken until cooked through, 5-6 minutes per side. Chill thoroughly in the refrigerator, then cut crosswise into 1/4" strips. Cover and refrigerate.
Combine lettuces, carrots, peppers, cucumbers, toasted sesame seeds, cilantro, and basil. Add most of scallions and some dressing. Toss to combine. Transfer to serving plates. Arrange chicken strips on top of each salad. Drizzle a little salad dressing on top and garnish with remaining scallions.
05 September 2008
French Tuna Salad
(From the New York Times Magazine 9/5/04)
2 scallions washed, trimmed and chopped fine
6 pepperoncini peppers, destemmed and julienned
3 tablespoons chopped fresh dill
1/4 cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nuts
1/4 cup good-quality olive oil (or the oil the tuna was packed in)
1 tablespoon smooth Dijon mustard
1 tablespoon whole-grain mustard
1 teaspoon balsamic vinegar
1 teaspoon fresh lemon juice or more to taste
1/4 to 1/2 teaspoon freshly ground black pepper.
Mix all the ingredients well with a fork in a medium-size, nonreactive bowl. Taste and adjust the lemon juice and pepper. The salad can be made up to 3 days in advance and refrigerated.
Yield: About 2 cups.
28 July 2008
brown rice crispy bars
adapted from Alton Brown
3 T flax seed oil, plus extra for the pan
1 T honey
7 oz mini-marshmallows
3 oz toasted slivered almonds
4 oz dried chopped fruit (cranberries and cherries)
Lightly coat the inside of a 13x9x2" metal pan wiht oil and set aside. Preheat the oven to 425 degrees.
Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture. Place the oil, honey, and marshmallows in a large mixing bowl set over a port of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes.
Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit; stir to combine. Coat your hands or a spatula with oil and spreadh the mixture evenly in the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for a few days.
23 August 2005
ginger peach cobbler
adapted from Diner Desserts, by Tish Boyle
3 pounds ripe peaches
1/2 c granulated sugar
2 T all purpose flour
1 t peeled and grated fresh ginger
1/2 t cinnamon
1 T fresh lemon juice
1 T heavy cream
1 1/4 c all purpose flour
1/4 c granulated sugar
1 t baking pwder
1/4 t ground ginger
1/4 teaspoon salt
6 T chilled unsalted butter, cut into 1/2" cubes
1 t vanilla extract
1/2 c plus 1 T heavy cream
1 T finely chopped crystallized ginger
Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9x13" glass baking dish.
To make filling: blanch peaches by plunging them into boiling water for 30 seconds. Remove them to a bowl of ice water, and, using your hands, slip off the skins. Cut into 1/4" thick slices off the pit, and put slices into a large bowl. In a small bowl, stir together well the sugar, flour, fresh ginger, cinnamon, lemon juice, and cream. Pour the mixture over the peach slices and toss to coat. Transfer the fruit to the prepared baking dish.
To make biscuits: put the flour, sugar, baking powder, ground ginger, and salt in a food processor and pulse until combined. Add the butter pieces and process until the mixture resembles coarse meal. Stir the vanilla into 1/2 c of the cream and add to the flour mixture. Pulse just until the dough starts to hold together. Scrape the dough onto a lightly floured piece of waxed paper and shape it into a disk. Roll the dough out 1/4" thick. Using a 2" round biscuit cutter, cut out as many biscuits as possible. Gather up the scraps, roll and repeat until you have 12 biscuits.
Arrange the biscuits on top of the fruit filling, spacing them evenly (they will not spread much if at all). Brush the biscuits with the remaining 1 T cream and sprinkle with the crystallized ginger.
Bake for 40 minutes, or until the fruit is bubbling and the biscuits are golden brown. Serve warm.
3 pounds ripe peaches
1/2 c granulated sugar
2 T all purpose flour
1 t peeled and grated fresh ginger
1/2 t cinnamon
1 T fresh lemon juice
1 T heavy cream
1 1/4 c all purpose flour
1/4 c granulated sugar
1 t baking pwder
1/4 t ground ginger
1/4 teaspoon salt
6 T chilled unsalted butter, cut into 1/2" cubes
1 t vanilla extract
1/2 c plus 1 T heavy cream
1 T finely chopped crystallized ginger
Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9x13" glass baking dish.
To make filling: blanch peaches by plunging them into boiling water for 30 seconds. Remove them to a bowl of ice water, and, using your hands, slip off the skins. Cut into 1/4" thick slices off the pit, and put slices into a large bowl. In a small bowl, stir together well the sugar, flour, fresh ginger, cinnamon, lemon juice, and cream. Pour the mixture over the peach slices and toss to coat. Transfer the fruit to the prepared baking dish.
To make biscuits: put the flour, sugar, baking powder, ground ginger, and salt in a food processor and pulse until combined. Add the butter pieces and process until the mixture resembles coarse meal. Stir the vanilla into 1/2 c of the cream and add to the flour mixture. Pulse just until the dough starts to hold together. Scrape the dough onto a lightly floured piece of waxed paper and shape it into a disk. Roll the dough out 1/4" thick. Using a 2" round biscuit cutter, cut out as many biscuits as possible. Gather up the scraps, roll and repeat until you have 12 biscuits.
Arrange the biscuits on top of the fruit filling, spacing them evenly (they will not spread much if at all). Brush the biscuits with the remaining 1 T cream and sprinkle with the crystallized ginger.
Bake for 40 minutes, or until the fruit is bubbling and the biscuits are golden brown. Serve warm.
26 April 2005
brie and fruit french toast
For 12 sandwiches:
6 eggs, lightly beaten
2 c. milk
¼ t nutmeg
¼ t cinnamon
1 apple<>
Cranberry or apricot or other preserves
Slice French bread in 24 slices and put 12 of them in a large baking dish. Core apple and thinly slice into 12 or 24 pieces. Put 1 or 2 apple slices on each piece of bread. Slice the Brie into thin pieces and put the cheese on top of the apple. Put a spoonful of preserves on each sandwich and top with the other slices of bread. Mix eggs, milk, and spices together well and pour half over the sandwiches. Turn each sandwich over and pour the rest of the egg mixture, making sure each sandwich is thoroughly coated. Cook on lightly oiled, preheated griddle heated to 360°. Place sandwiches brie side down, turning once after cheese has begun to melt. Toast should grill to an even golden brown. Serve immediately with fresh berries, bacon, and warm maple syrup.
6 eggs, lightly beaten
2 c. milk
¼ t nutmeg
¼ t cinnamon
1 apple<>
Cranberry or apricot or other preserves
Slice French bread in 24 slices and put 12 of them in a large baking dish. Core apple and thinly slice into 12 or 24 pieces. Put 1 or 2 apple slices on each piece of bread. Slice the Brie into thin pieces and put the cheese on top of the apple. Put a spoonful of preserves on each sandwich and top with the other slices of bread. Mix eggs, milk, and spices together well and pour half over the sandwiches. Turn each sandwich over and pour the rest of the egg mixture, making sure each sandwich is thoroughly coated. Cook on lightly oiled, preheated griddle heated to 360°. Place sandwiches brie side down, turning once after cheese has begun to melt. Toast should grill to an even golden brown. Serve immediately with fresh berries, bacon, and warm maple syrup.
26 December 2004
Honey Cake with Stout
not our recipe, but I've lost the source...
3 1/2 c all-purpose flour
2 t baking powder
1/2 t kosher salt
1 t cinnamon
1/2 t cardamom
1/8 t cloves
1/8 t nutmeg
3 eggs
1/2 c sugar
2 T mild vegetable oil
1 c dark honey
1 1/4 c dry stout
1 t powdered sugar
Preheat the oven to 325 degrees F. Coat an angel-food pan with cooking spray and dust the inside with flour.
Sift the flour, baking powder, salt, cinnamon, cardamom, cloves, and nutmeg together into a medium bowl. In a large bowl, using an electric mixer, beat the eggs and sugar together on high speed until pale yellow and lightly thickened. Add the oil and honey and beat on medium speed until smooth. Beat in a third of the dry mixture, then half the stout, then another third of the dry mixture, then the remaining stout, then the remaining dry mixture, mixing thoroughly after each addition. Stop mixing periodically to scrape down the sides of the bowl with a rubber spatula.
Pour the batter into the prepared pan. Life the pan an inch off the counter and rop it; repeat twice (to release any large air bubbles). Bake on the middle shelf of the oven until a cake tester comes out clean, 1 hour to 1 hour and 10 minutes. Let cool on a wire rack before removing from the pan. Dust the top with powdered sugar before serving. Serve plain, or perhaps with some strawberries or other fresh fruit. Will keep for several days, and the flavor and texture actually improves overnight.
3 1/2 c all-purpose flour
2 t baking powder
1/2 t kosher salt
1 t cinnamon
1/2 t cardamom
1/8 t cloves
1/8 t nutmeg
3 eggs
1/2 c sugar
2 T mild vegetable oil
1 c dark honey
1 1/4 c dry stout
1 t powdered sugar
Preheat the oven to 325 degrees F. Coat an angel-food pan with cooking spray and dust the inside with flour.
Sift the flour, baking powder, salt, cinnamon, cardamom, cloves, and nutmeg together into a medium bowl. In a large bowl, using an electric mixer, beat the eggs and sugar together on high speed until pale yellow and lightly thickened. Add the oil and honey and beat on medium speed until smooth. Beat in a third of the dry mixture, then half the stout, then another third of the dry mixture, then the remaining stout, then the remaining dry mixture, mixing thoroughly after each addition. Stop mixing periodically to scrape down the sides of the bowl with a rubber spatula.
Pour the batter into the prepared pan. Life the pan an inch off the counter and rop it; repeat twice (to release any large air bubbles). Bake on the middle shelf of the oven until a cake tester comes out clean, 1 hour to 1 hour and 10 minutes. Let cool on a wire rack before removing from the pan. Dust the top with powdered sugar before serving. Serve plain, or perhaps with some strawberries or other fresh fruit. Will keep for several days, and the flavor and texture actually improves overnight.
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