This comes from my friend, Lynne, who is British, so I've done an approximate conversion of the measurements as I use them.
15.5 oz garbanzo beans (chick peas) plus liquid
2/3 cup tahini (sesame paste)
juice of 2 lemons
2 cloves garlic, peeled and crushed
4 Tablespoons olive oil
5-6 sun dried tomatoes
pinch cayenne
pinch salt
Drain garbanzos into a separate container. Put all ingredients in the food processor and process until thoroughly mixed. Pour in the liquid from the garbanzos as needed. Pour in the olive oil in a stream until the hummus resembles mayonnaise. You can put more coarsely chopped sun-dried tomatoes as a garnish.
Laura
Spicy Squash Pasta
2 pounds autumn squash, such as butternut
1/4 cup extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary (although I find it easier to crush it in my mortar)
1 pound bowtie pasta
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
3/4 cup Ricotta cheese
freshly grated Parmesan
Preheat oven to 400° F. Cut squash in half and remove seeds, reserving them if you'd like to roast them later. Drizzle squash with oil, and season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. I use a stoneware baker and don't bother with the paper. Bake 10 minutes. Flip the squash to cut side down, and bake 40-50 minutes until it is very tender. Let cool slightly and scoop the flesh into a medium bowl; discard the skin.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each of thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash, and cook, stirring and mashing, until it is heated through.
Meanwhile, cook pasta until al dente. Drain well.
Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining herbs. Season with salt. Toss to combine, cook until heated through.
Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley, drizzle with oil, and serve with Parmesan.
Laura
1/4 cup extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary (although I find it easier to crush it in my mortar)
1 pound bowtie pasta
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
3/4 cup Ricotta cheese
freshly grated Parmesan
Preheat oven to 400° F. Cut squash in half and remove seeds, reserving them if you'd like to roast them later. Drizzle squash with oil, and season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. I use a stoneware baker and don't bother with the paper. Bake 10 minutes. Flip the squash to cut side down, and bake 40-50 minutes until it is very tender. Let cool slightly and scoop the flesh into a medium bowl; discard the skin.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each of thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash, and cook, stirring and mashing, until it is heated through.
Meanwhile, cook pasta until al dente. Drain well.
Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining herbs. Season with salt. Toss to combine, cook until heated through.
Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley, drizzle with oil, and serve with Parmesan.
Laura
Chatham Artillery Punch
from The Shrimp Factory, Savannah, Georgia. This makes enough for a large party!
1 1/2 gallon Catawba
2 1/2 pound brown sugar
1/2 gallon rum
1 1/2 quart gin
1 1/2 quart brandy
1 1/2 quart rye whiskey
1/2 pint Benedictine
1 1/2 gallon strong tea
juice from 1 1/2 dozen oranges
juice from 1 1/2 dozen lemons
1 bottle Maraschino cherries
case of champagne
Make stock with all of above ingredients except champagne 36-48 hours before serving. Just before serving, add the champagne. Adjust proportions accordingly if you are having a smaller do.
Jason
1 1/2 gallon Catawba
2 1/2 pound brown sugar
1/2 gallon rum
1 1/2 quart gin
1 1/2 quart brandy
1 1/2 quart rye whiskey
1/2 pint Benedictine
1 1/2 gallon strong tea
juice from 1 1/2 dozen oranges
juice from 1 1/2 dozen lemons
1 bottle Maraschino cherries
case of champagne
Make stock with all of above ingredients except champagne 36-48 hours before serving. Just before serving, add the champagne. Adjust proportions accordingly if you are having a smaller do.
Jason
Minted Vodka Lemonade
CAUTION - these drinks are extremely drinkable. Do not have more than two, or that fruitcake recipe will make perfect sense to you!
1 cup fresh squeezed lemon juice (6-8 lemons)
1/2 cup vodka
1 cup (packed) fresh mint, chopped
2/3 cup sugar
Mix mint and sugar together with a wooden spoon. Add lemon juice and vodka, chill for two hours. Strain. Fill six glasses with crushed ice and lemonade, add fresh mint sprigs as garnish.
Martha
1 cup fresh squeezed lemon juice (6-8 lemons)
1/2 cup vodka
1 cup (packed) fresh mint, chopped
2/3 cup sugar
Mix mint and sugar together with a wooden spoon. Add lemon juice and vodka, chill for two hours. Strain. Fill six glasses with crushed ice and lemonade, add fresh mint sprigs as garnish.
Martha
Raspberry Champagne Punch
2 10-oz packages frozen raspberries in syrup, thawed
1/3 cup lemon juice from concentrate
1/2 cup sugar
1 750-mL bottle of red rosé wine, chilled
1 quart raspberry sherbet
1 750-mL bottle champagne, chilled
In a blender, purée raspberries, combine with lemon juice, sugar, and wine. Stir until sugar dissolves. Just before serving, add scoops of sherbet and champagne. Makes 3 quarts.
Martha
1/3 cup lemon juice from concentrate
1/2 cup sugar
1 750-mL bottle of red rosé wine, chilled
1 quart raspberry sherbet
1 750-mL bottle champagne, chilled
In a blender, purée raspberries, combine with lemon juice, sugar, and wine. Stir until sugar dissolves. Just before serving, add scoops of sherbet and champagne. Makes 3 quarts.
Martha
'Rustic' Bread
I originally found this after my kids begged me for a homemade version of the Rustic bread from Wine & Provisions in Beaufort. That bread is one of their favorite things about visiting Goppie and Granduddie. I use a bread maker; just be sure to stop it before it actually starts baking it.
1 cup water
3 tablespoons olive oil
1 1/2 teaspoon salt
3 cups flour (I use all-purpose)
2 teaspoons yeast (or one package)
2 or 3 minced garlic cloves
1 1/2 teaspoon dried rosemary
1 1/2 coarse sea salt
3 tablespoons olive oil
corn meal (optional)
parmesan (optional)
Put the first five ingredients in a bread pan of the bread maker, set it for white bread, dough stage, and press start. If you don't have a bread machine, mix the first five ingredients and knead thoroughly. Leave some place warm to rise for an hour.
Preheat the over to 400° F. LIghtly sprinkle corn meal on a baking sheet. (I avoid this step, because I use a baking stone and it's non-stick). Using a mortar and pestle, mash the rosemary, garlic, and salt into a rough paste.
Remove the dough from the machine and punch down. Let the dough rest about 5 minutes. On a lightly floured surface, pat the dough into a round about 1/2 inch thick. Spread the garlic, rosemary, and salt paste over the top. With your fingertips, poke shallow holes all over the top of the round. Pour the remaining olive oil over the top, letting it pool in the holes. If you like parmesan on it, sprinkle it over the top at this point. I don't include it.
Bake bread until lightly browned, about 20 minutes. Serve with olive oil for dipping.
Laura
Pumpkin Rosemary Hummus
Don't remember where this came from, possibly Mother Nature Network
1 15-ounce can of chickpeas (or dried ones that have soaked overnight) - drained
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste
Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.
Laura
1 15-ounce can of chickpeas (or dried ones that have soaked overnight) - drained
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste
Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.
Laura
Cranberry Orange Oatmeal Cookies
1 cup butter, softened
1 cup packed brown sugar
½ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon Grand Marnier (can substitute orange extract)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups uncooked oats
1 cup dried cranberries (5 oz. package)
Preheat oven to 350° F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown (If using stoneware baking sheets, bake 12-13 minutes). Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Laura
1 cup packed brown sugar
½ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon Grand Marnier (can substitute orange extract)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups uncooked oats
1 cup dried cranberries (5 oz. package)
Preheat oven to 350° F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown (If using stoneware baking sheets, bake 12-13 minutes). Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Laura
Snickerdoodles
As requested by Melanie! Originally from the Betty Crocker Cookie book, but slightly modified.
1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
2 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.
Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.
1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
2 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.
Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.
Granny's Potato Salad
5-6 Russet potatoes (2 1/2 pounds)
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
Chicken and Corn Chili
From AllRecipes iPhone app - submitted by Sarah Jane
4 skinless, boneless chicken breast halves
1 16-oz jar of salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder (I use chipotle powder for a smokier taste - Laura)
salt to taste
ground black pepper to taste
1 11-oz can Mexican-style corn
1 15-oz can pinto beans
Garnishes
Chopped green onions
Shredded cheese
Chopped cilantro
Sour cream
Flour tortillas
Serve on the side; add to the chili.
Place chicken and salsa in the slow cooker the night before you want to eat the chili (or in the morning). Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on low setting.
About 3-4 hours before you want to eat, shred the chicken with two forks. Return to the pot, and continue cooking.
Before serving, stir in the corn and the pinto beans. Simmer until ready to serve.
Sarah
Cranberry Citrus Relish
I have no idea where this came from so if anyone would like credit, let me know.
1 Navel orange
1 lime
12 oz bag of cranberries
3/4 cup honey
Blanch the orange and the lime for 5 minutes in a large saucepan full of boiling water. Drain them and let them cool. Halve the orange and chop fine. Halve the lime, an: cut the peel away, and then chop fine. Chop the cranberries coarsely. Combine all ingredients in a bowl and mix thoroughly. Cover and chill overnight. Makes 4 cups.
Laura
1 Navel orange
1 lime
12 oz bag of cranberries
3/4 cup honey
Blanch the orange and the lime for 5 minutes in a large saucepan full of boiling water. Drain them and let them cool. Halve the orange and chop fine. Halve the lime, an: cut the peel away, and then chop fine. Chop the cranberries coarsely. Combine all ingredients in a bowl and mix thoroughly. Cover and chill overnight. Makes 4 cups.
Laura
Thanksgiving Dinner
The menu was chosen partly by me and partly by the kids.
Cranberry Citrus Relish
Corn Bean Casserole
Sour Cream Potatoes
Classic Mac and Cheese
Roast Turkey (I'm not bothering with stuffing cause the kids don't like it and I don't like it enough to be worth it)
Mixed vegetables ( yes, straight out of the bag)
Pumpkin Pie (I make it with an egg crust instead of the basic cold water pastry)
Laura
Cranberry Citrus Relish
Corn Bean Casserole
Sour Cream Potatoes
Classic Mac and Cheese
Roast Turkey (I'm not bothering with stuffing cause the kids don't like it and I don't like it enough to be worth it)
Mixed vegetables ( yes, straight out of the bag)
Pumpkin Pie (I make it with an egg crust instead of the basic cold water pastry)
Laura
Anchiote-rubbed Roast Pork Loin
Achiote-rubbed Roast Pork Loin
1 (3 ½ to 4-pound) boneless pork loin roast, trimmed
¼ cup Achiote Rub
2 large beets, quartered
1 large sweet onion, cut into ½ inch thick slices
2 tablespoons olive oil
2 teaspoons sea salt
1 tablespoon sherry vinegar
½ teaspoon salt
2 avocados sliced
¾ cup Mamey Coulis
Rub pork loin with achiote rub. Cover and refrigerate 4 hours.
Place pork in a large roasting pan, arrange beets and onion around pork. Drizzle beets and onion with olive oil, sprinkle with sea salt. Bake at 425 for 1 hour or until meat thermometer inserted into thickest portion of pork registers 155. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160º.
Toss roasted vegetables with sherry vinegar and ½ teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado, drizzle with mamey coulis.
Achiote Rub
2 tablespoons ground annatto
2 tablespoons kosher salt
2 tablespoons minced garlic
1 tablespoon sugar
1 tablespoon dried thyme
1 ½ teaspoons freshly ground black pepper
½ teaspoon crushed red pepper
½ teaspoon ground cinnamon
¼ cup olive oil
Combine all ingredients. Store in refrigerator up to 2 weeks.
Mamey Coulis
(if mamey is unavailable, substitute mango)
2 teaspoons olive oil
1 cup peeled, seeded, and chopped mamey (mango)
2 tablespoons diced onion
1 garlic clove, pressed
¾ cup water
1 bay leaf
1 tablespoon fresh lime juice
½ teaspoon salt
Heat oil in saucepan over medium heat until hot. Saute mamey, onion, and garlic 5 minutes. Add water, wine, and bay leaf, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until tender. Remove and discard bay leaf.
Pour mixture into a food processor or blender, cover, and process until smooth. Pour through a wire mesh strainer into a bowl, stir in lime juice and salt.
Coastal Living, April 2007
Sazon Goya makes a combination of coriander and annato if plain annato cannot be found.
Jason
1 (3 ½ to 4-pound) boneless pork loin roast, trimmed
¼ cup Achiote Rub
2 large beets, quartered
1 large sweet onion, cut into ½ inch thick slices
2 tablespoons olive oil
2 teaspoons sea salt
1 tablespoon sherry vinegar
½ teaspoon salt
2 avocados sliced
¾ cup Mamey Coulis
Rub pork loin with achiote rub. Cover and refrigerate 4 hours.
Place pork in a large roasting pan, arrange beets and onion around pork. Drizzle beets and onion with olive oil, sprinkle with sea salt. Bake at 425 for 1 hour or until meat thermometer inserted into thickest portion of pork registers 155. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160º.
Toss roasted vegetables with sherry vinegar and ½ teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado, drizzle with mamey coulis.
Achiote Rub
2 tablespoons ground annatto
2 tablespoons kosher salt
2 tablespoons minced garlic
1 tablespoon sugar
1 tablespoon dried thyme
1 ½ teaspoons freshly ground black pepper
½ teaspoon crushed red pepper
½ teaspoon ground cinnamon
¼ cup olive oil
Combine all ingredients. Store in refrigerator up to 2 weeks.
Mamey Coulis
(if mamey is unavailable, substitute mango)
2 teaspoons olive oil
1 cup peeled, seeded, and chopped mamey (mango)
2 tablespoons diced onion
1 garlic clove, pressed
¾ cup water
1 bay leaf
1 tablespoon fresh lime juice
½ teaspoon salt
Heat oil in saucepan over medium heat until hot. Saute mamey, onion, and garlic 5 minutes. Add water, wine, and bay leaf, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until tender. Remove and discard bay leaf.
Pour mixture into a food processor or blender, cover, and process until smooth. Pour through a wire mesh strainer into a bowl, stir in lime juice and salt.
Coastal Living, April 2007
Sazon Goya makes a combination of coriander and annato if plain annato cannot be found.
Jason
"Classic" Macaroni and Cheese
This is the classic dish, baked with breadcrumbs on top, but with a few updates. I use Panko crumbs (not because they're trendy, geez) but because they make a much crispier topping than regular breadcrumbs.
9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered
Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.
Cheese Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese
Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.
Laura
9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered
Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.
Cheese Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese
Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.
Laura
Cream Sauce plus Variations
Cream Sauce
1/2 cup butter (1 stick)
1/2 cup flour
2 cups milk
salt and pepper to taste
Melt butter for 30 seconds in a microwave on high. Add flour and whisk together. Whisk in salt and pepper, and then adding the milk slowly, whisking. Cook on high in microwave, one minute at a time, removing and whisking after each minute, until thick.
Hollandaise
6 Tablespoons butter
1 lemon, juiced
3 egg yolks
salt
cayenne pepper
Melt butter for 30 seconds on high in a microwave safe bowl. Whisk together lemon juice, egg yolks, salt, and cayenne pepper. Add to butter and stir to combine. Cook on high for 15-20 seconds. Stir. Continue to cook and stir until thickened.
Gingerbread Sauce
Cream sauce as above, except do not add salt and pepper
1 cup powdered sugar
2 Tablespoons Madeira
Cook in microwave as before.
Bommy
1/2 cup butter (1 stick)
1/2 cup flour
2 cups milk
salt and pepper to taste
Melt butter for 30 seconds in a microwave on high. Add flour and whisk together. Whisk in salt and pepper, and then adding the milk slowly, whisking. Cook on high in microwave, one minute at a time, removing and whisking after each minute, until thick.
Hollandaise
6 Tablespoons butter
1 lemon, juiced
3 egg yolks
salt
cayenne pepper
Melt butter for 30 seconds on high in a microwave safe bowl. Whisk together lemon juice, egg yolks, salt, and cayenne pepper. Add to butter and stir to combine. Cook on high for 15-20 seconds. Stir. Continue to cook and stir until thickened.
Gingerbread Sauce
Cream sauce as above, except do not add salt and pepper
1 cup powdered sugar
2 Tablespoons Madeira
Cook in microwave as before.
Bommy
Cream Scones
The British version of buttermilk biscuits. My kids love these, for some reason. The egg and cream give them a very nice texture. Be careful about rolling them too thin; otherwise they won't have nice pockets for butter and jam.
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, well beaten
1/2 cup heavy cream
Preheat oven to 425°F (220°C). Lightly butter a cookie sheet or if using a baking stone, you can skip this. Mix the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender or knives until the mixture resembles coarse meal. Add eggs and cream, and stir until blended. Turn out onto a lightly floured board or pastry cloth, and knead for about a minute. Pat or roll the dough to about 3/4 inch thick. Either use a biscuit cutter for circles or cut into wedges (I prefer this because it's fast and there's no waste and re-rolling).
Place on cookie sheet and bake for about 15 minutes.
Variations:
(Original from Fannie Farmer)
Laura
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, well beaten
1/2 cup heavy cream
Preheat oven to 425°F (220°C). Lightly butter a cookie sheet or if using a baking stone, you can skip this. Mix the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender or knives until the mixture resembles coarse meal. Add eggs and cream, and stir until blended. Turn out onto a lightly floured board or pastry cloth, and knead for about a minute. Pat or roll the dough to about 3/4 inch thick. Either use a biscuit cutter for circles or cut into wedges (I prefer this because it's fast and there's no waste and re-rolling).
Place on cookie sheet and bake for about 15 minutes.
Variations:
(Original from Fannie Farmer)
- Add any sort of dried fruit or canned blueberries
- For a more savory version, add grated sharp cheddar cheese
- Tex-Mex - add chopped green chilies
Laura
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