Recipe
This will change at times when I experiment or happen to make an old favorite again. There is no particular reason that a particular recipe is featured. It is just what happened to look good at the moment.
Yield: 14 Buns
Ingredients:
3 1/2 c Flour
1 TB Dry active yeast
1/4 c Tepid water
1/2 c Sugar (approx.)
1/2 Ts Salt
1 c Tepid milk
2 Egg yolks
6 TB Butter, melted
1 1/2 c Light brown sugar
1/2 c Light corn syrup
1/2 c Seedless raisins (I like More)
2 ts Cinnamon
Pour the tepid water into a bowl and sprinkle yeast and 1 tsp. sugar over
it.
Let stand for 2 - 3minutes, then stir well. Set in warm place for 5 minutes to proof.
Combine 3 cups of the flour, 1/2 cup of sugar and salt in a bowl. Add the yeast
mixture, egg yolks and tepid milk.
With a large spoon, slowly mix the ingredients and continue to stir until the dough is smooth and can be gathered in a ball. Place the ball on a lightly floured surface and knead it.
As you knead, sprinkle flour over it by the spoon full adding up to 1/2 cup more flour if necessary, to make a firm dough. Continue to knead for 10 minutes, or until the dough is smooth, shiny and elastic.
Place the dough in a greased bowl, turning once. Drape the bowl with a kitchen towel and put it in a warm place for about an hour, or until doubled in volume.
In a small bowl, mix 3/4 cup of the brown sugar, 2 tb melted butter and the corn syrup to make a smooth paste. Pour the mixture into two 9 inch round cake pans, tipping pans to spread it evenly.
In another bowl, mix remaining brown
sugar, raisins and cinnamon until well blended, set aside. Punch the dough down,
and on a lightly floured surface, roll it out into an 18 x 10 inch rectangle,
about 1/4 inch thick. Brush the dough with 2 tb melted butter and sprinkle
evenly with raisin-sugar mixture.
Starting at one long side, roll the dough tightly into a cylinder about 18
inches long and 2 1/2inches in diameter. then, with a sharp knife, slice the
cylinder crosswise into 14 rounds about 11/4 inches thick. Place one slice, cut
side up, in the center of sugared cake pan, and arrange the remaining slices in
circles of 6 around each center slice. Set the buns in a draft free place to
rise for about 45 minutes or until double in volume.
Preheat the oven to 350°F. Brush the tops of the buns with the remaining 2 TB
melted butter and bake in center of oven for about 25 minutes or until golden
brown. Place a place over each cake
pan, and invert. Let cinnamon buns cool to luke warm before serving.
The most decadent cinnamon buns around!
Ingredients:
4
Chicken breasts *
1/2 Cube of butter
4 tb Vegetable oil
1 Clove garlic, mashed
1/2 c Chopped Italian parsley
2 Fresh lemons **
1 Small jar of capers
Small amount of salt
Freshly ground pepper
* boned, skinned and pounded to 1/4" thick
** slice one thinly and squeeze the other of its juice
Cut boned, skinned, pounded chicken breasts into eight serving pieces (4 chicken breasts will serve 6 people as it is better to have some leftover than not enough).
Melt butter in non-stick pan. Add vegetable oil and heat till sizzling. Quickly sauté garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly sauté over medium high heat the flattened chicken breasts. Sprinkle with freshly ground black pepper and the juice of the one lemon. (DO NOT SALT NOW.) When you turn the chicken breast portions, also place in pan the chopped Italian parsley and the thinly sliced lemon and let that sauté briefly, too. The chicken will only take about a minute or so on each side so make sure everything else is ready.
Add drained jar of capers to the pan and swirl it in the oil/butter so everything is well coated with the garlic and lemon flavor. Salt sparingly.
To serve, place over a bed of rice, cous cous or fettuccini on an oblong
platter, overlapping portions of chicken Piccata and drizzling the
oil\butter\garlic\parsley and capers down the center of the chicken portions.
Yield: 6 servings
From: Fred Towner, NowUrCookin
Ingredients:
1 wheel (1 lb. 1 oz.) baby Brie, chilled
4 thin slices capicolla or baked ham
8 thin slices pastrami
1/4 pound prosciutto, thinly sliced
1 sheet Pepperidge Farm frozen Puff Pastry
1 egg beaten with I tablespoon water
Using a large sharp knife cut chilled Brie horizontally into three layers.
Arrange capicolla on the bottom piece. Place middle layer of Brie on top and layer with pastrami. Top with last piece of Brie; wrap in sliced prosciutto. Cover and chill.
Thaw puff pastry 20 minutes; unfold and roll on a lightly floured surface to a 14 inch square. Trim to a 14‑inch circle (reserve trimmings).
Place unwrapped Brie in center of pastry; brush pastry edges with egg mixture. Fold pastry over Brie, trimming edges as necessary, to enclose cheese.
Place on baking sheet, seam side down; brush with more egg mixture.
Garnish with pastry trimmings; brush with egg and bake at 375°F. for 25 minutes or until pastry is puffed and golden brown. Remove from oven and transfer to a wire rack to cool for at least 30 minutes before serving.
If too hot, brie will be very runny. Also good served cold.
Serves 6 to 8
Source: Pepperidge Farms
Off
the Eaten Path by Bob Blumer (Shown on the Today Show)
Serves
4
IF
YOU MAKE only one
recipe from this book, let this be the one.
The deceptively easy yet indescribably delicious maple-soy marinade
creates a candied salmon fillet that melts in your mouth, while the black pepper
crust provides the perfect savory foil. Even
people who don’t like fish become devoted converts after one bite.
The closely guarded recipe was divulged to me — after several hours on
the torture rack — by Andrew Zimbel, owner of The Amazing Food Service in
Toronto. Such a big payoff for so
little effort. Now that’s
amazing.
Ingredients
3/4
cup maple syrup
1/4
cup soy sauce
4
(6-ounce) salmon fillets, skin removed
1/4
cup coarsely ground black pepper
1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray
Directions
In a small deep bowl, or a plastic bag, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 hours to do it justice). Turn salmon every few hours
Preheat oven to 500°F.
Rub oil on a 10 x 10-inch sheet of aluminum foil.
Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
Bake on the top rack of the oven for 7 minutes. (Syrup may cause fish to smoke when cooking - don’t be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. Don’t even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
Le secret: The longer the salmon marinates (up to 48 hours) the better it is.
Note When multiplying the recipe for larger groups, it is not necessary to increase the marinade proportionately. Just mix enough marinade (in the same 3 parts maple syrup to 1 part soy sauce proportions) to cover all the fillets. tips for advance prep Although the fish can be placed in its marinade up to 48 hours in advance, it should only be peppered and cooked just before serving.
Gruyere Cheese Soup
Ingredients:
1
lb. fresh broccoli or one 10 oz. frozen pkg
1/2 cup water
1 1/2 tsp instant chicken bouillon granule
2 med carrots, thinly sliced
1/4 cup sliced green onion
3 Tbs. butter or margarine
3 TBS flour
1/2 tsp ground nutmeg
1/4 tsp white pepper
3 cups milk
2 cups shredded Monterey Jack cheese (8 oz.)
1 cup shredded Gruyere cheese (4 oz.)
1/4 cup dry sherry
What To Do:
If
using fresh broccoli, wash and remove outer leaves and tough parts of stalks.
Cut stalks into small bite-size pieces, about 3/4 by 1/2 inch.
(about 4 cups)
In a saucepan heat water and chicken bouillon granules.
Place carrots in the saucepan; top with fresh or thawed broccoli pieces.
Cook, tightly covered, about 10 minutes or till vegetables are
crisp-tender. Drain, reserving
liquid.
Meanwhile, in a saucepan cook green onion in butter or margarine till tender but
not brown. Stir in flour, ground
nutmeg, and white pepper.
If necessary, add enough water to reserved vegetable liquid to make 1/2 cup.
Add liquid and milk to green onion mixture all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more.
Add shredded cheeses, stirring till cheeses are melted.
Stir in cooked vegetables and sherry. Heat through.
Makes 6 servings.
Ingredients:
1/4 cups of butter
1 cup of sugar
1 egg
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup of flour
2 1/2 cups of chopped apples
1/2 cup of chopped nuts
1/4 cup of raisins (optional)
2 Tablespoons of hot water
1 teaspoon of vanilla
What to do:
Cream butter, sugar, and egg. Beat well.
Sift flour with spice and soda. Then add the flour mixture to the creamed butter mixture.
Add apples, water, vanilla, nuts and raisins (optional), mixing well.
Bake in greased pie plate at 350° for 40 to 45 minutes.
A Treat from our friend Betty Sears
Herbed Inside Pork Loin
I wanted to make a boneless pork loin on the rotisserie and could not decide how to do it, so I made a combination of two favorite way and it worked well. The inside herbs are usually coated on the outside. Today, I moved them inside to make room for a baste. While this worked well on the rotisserie, it should be as good in the oven or on the grill.
Ingredients:
Boneless Pork Loin (I used a third of the full loin)
Garlic
Rosemary
Basil
Salt
Pepper
Worcestershire Sauce
Honey Dijon Mustard
Juice of half a lime
Butterfly the loin the entire length. Inside rub the herbs, salt and pepper. Sprinkle with Worcestershire Sauce. Wrap the two halves around the spit and tie well with string. Cook at a medium heat, about 350 degrees.
When the pork is nearing "done", paint the outside with a mix of the Honey Dijon mustard and lime juice. Repeat about 15 minutes before it is done. Cook to an internal temperature of 160 degrees. Let stand ten minutes before slicing.
Looking for a "make ahead" meal for when you have no time? When we stayed at the Dragon Run Inn in Virginia last year, this simple but elegant quiche was served for breakfast. The Inn owner gave us the recipe and we have made it a few times since. We make two and freeze one.
Crab Quiche
Ingredients:
1 Lb. of Crabmeat
1 cup condensed milk (one 14 oz. can)
1/2 cup onions, chopped
2 cans cream of mushroom soup
8 eggs
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
Dash of nutmeg
2 9" deep dish pie shells
Prick pie shells, set aside. Preheat oven to 350 degrees. Beat eggs slightly, add all other ingredients. Mix together and pour into pie shell.
Bake at 350 degrees for one hour (or until knife inserted in center comes out clean). Cool 20 minutes.
Serves 12. Can be frozen and reheated.
Sue Hertzler Dragon Run Inn
www.dragon-run-inn.com
Sometimes the best recipes just "happen" and are created on the fly. That is the case with this chicken recipe that is simple to prepare, yet elegant enough to serve under the fanciest of circumstances.
Ingredients:
Boneless skinless chicken thighs (other parts will also work)
1/4 cup flour
1/4 cup mixed seasonings that include:
salt
pepper
rosemary
garlic, minced or powder
juice of a half lime
white wine
In a shallow dish, mix together the flour and seasonings.
Heat a skillet that can go into the oven. Add oil to brown the chicken and allow it to heat. Preheat the oven to 350 degrees.
Dredge the chicken parts in the flour mix, then brown well in the pan. Turn at least once. When nice and browned, squeeze a half a lime over the chicken. Be sure to get some on each piece. Pour about a 1/4 to 1/2 cup of whine wine into the pan.
Place the skillet into the preheated oven for about 20 minutes to cook the chine through, about 165 degrees on a meat thermometer.
Remove the chicken to a serving platter. Reduce the sauce left in the pan. You may want to add a bit more wine to deglaze the pan, then reduce a bit more. Pour the remaining sauce over the chicken.
Garnish the platter with a few lime slices and other greens. Serve with a white wine of your choice.
Ingredients:
2 tablespoons butter
1/4 cup sugar
15-ounce can cling peach halves, drained
Splash brandy
1/4 cup sliced almonds and hazelnuts
4 tablespoons mascarpone
Mint
Confectioners’ sugar
Heat butter and sugar until sugar is melted and just starting to brown.
Add peach halves and spoon sauce over them. Push the peaches to one side of the pan and increase the heat. Carefully pour in the brandy and ignite.
Allow the flames to subside, then remove the peaches.
In small dry sauté pan, add almond slices and chopped hazelnuts. Sauté almonds. Remove from heat. (Tip: You don’t need additional oil when sautéing nuts; they have their own.)
Spoon mascarpone in center of peaches, sprinkle nuts and garnish with mint and confectioners’ sugar.