November 19th, 2006 by alice
Tags: Lime, Macadamia, Tart
INGREDIENTS
- 2eggs
- 1/4cupsuperfine sugar
- 4limes, juice and rind of
- 1/2teaspoonpure vanilla extract
- 1/2cupmacadamia nuts, finely ground
- 1/2cupheavy cream
- 2cupsspelt flour
- 3/4cuppowdered sugar
- 9tablespoonsbutter
- 1egg, beaten
- 1pinchsalt
- creme fraiche or yogurt, to serve
DIRECTIONS
- First preheat your oven to 350 degrees F.
- Then you will begin making your pastry.
- Sift your flour and sugar into a bowl, and then rub the butter into the flour/sugar mixture with your fingers until it resembles fine crumbs.
- Add your egg and salt, and mix minimally to form a smooth dough.
- Knead the dough lightly on a lightly floured surface and form the dough into a flat round, making sure it is nice and smooth.
- Wrap your dough in plastic wrap and place in the refrigerator for 20 minutes.
- After 20 minutes, roll out your dough on a lightly floured work surface and line a 9 inch loose-bottomed round tart pan.
- Prick the dough and chill for 20 more minutes in the refrigerator.
- Line the entire crust with parchment paper and put some baking beans into the pan and blind bake your pastry for 10 minutes.
- Remove from oven, take out beans and remove paper and return the pastry to the oven for 10 more minutes until it is light gold.
- Remove from oven when done.
- In the meantime, prepare the filling by beating the eggs with the sugar very well.
- Carefully stir the lime rind and juice, vanilla, finely ground macadamia nuts, and heavy cream.
- Pour the filling over the pastry very carefully and make sure that there is an even surface.
- Put into your oven and bake for 25 minutes at 350 until the filling is set.
- Remove from oven.
- Heat your broiler and then sift a very thick layer of powdered sugar over the surface of the tart.
- Put under the broiler until your sugar forms a beautiful glaze.
- Before serving, sprinkle with a very small amount of powdered sugar and serve with a small amount of yogurt or cream fraiche.
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November 19th, 2006 by alice
Tags: Carrots, Thanksgiving
INGREDIENTS
- 1cupcranberries
- 4cupsbaby carrots
- 4cooking apples, peeled and sliced
- 4tablespoonsbrown sugar
- 1/2teaspoonsalt
- 1/2cupapple cideror apple juice
- 2tablespoonsmargarineor butter
DIRECTIONS
- Wash and sort cranberries; place in large mixing bowl.
- Add carrots, apple, sugar, salt and cider and stir to blend well.
- Spray a 2-quart casserole with nonstick spray coating.
- Spoon vegetable mixture into casserole.
- Dot vegetables with butter.
- Bake, covered in preheated oven at 350 for 40 minutes or until carrots are tender.
- Stir midway through baking.
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November 19th, 2006 by alice
Tags: Bread, Flavorsdia, Pumpkin, Spiced
INGREDIENTS
- 2teaspoonscumin seeds
- 3tablespoonsbutter, divided
- 1/2cuponions, finely chopped
- 2teaspoonscurry powder
- 1/4teaspoonground cumin
- 1/8teaspooncayenne pepper
- 3/4teaspoonsalt
- 3/4cupunbleached all purpose flour
- 3/4cupcornmeal
- 1teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1tablespoonsugar
- 1cuppumpkin puree
- 1 1/2teaspoons finely dicedserrano peppers
- 2eggs, lightly beaten
- 2/3cupbuttermilk
- 3/4cup shreddedcolby cheese, divided
DIRECTIONS
- Note: If you want to puree your own pumpkin, here are the instructions.
- To puree pumpkin, peel the pumpkin and cut into cubes approximately 2-inches in size.
- Boil the cubes in salted water until tender, 10-12 minutes.
- Drain the pumpkin and then puree it in a food processor.
- Allow it to cool completely.
- For the bread: First, you will want to preheat your oven to 350 degrees F.
- Butter a loaf pan.
- Heat a small heavy skillet, and add the cumin seeds allowing them to toast just until they are aromatic; do not allow them to brown or burn.
- Remove seeds from skillet and set aside.
- In the same skillet, heat 1 Tablespoon of butter and add the onion, curry powder, ground cumin, cayenne, and salt.
- Cook over medium-low heat stirring frequently until the onion is soft; approximately 5 minutes.
- Remove from heat and let cool; stir in reserved cumin seed.
- Sift the flour, cornmeal, baking powder, baking soda and sugar into a large bowl.
- Melt the remaining butter and set it aside.
- In a large bowl, whisk your puree of pumpkin, chile, eggs, buttermilk, onion mixture and melted butter; mix just until it is moistened-do not over-mix.
- Add flour mixture and stir just until mixed; do not over-mix.
- Fold in 1/2 cup of your Colby cheese, and then spoon the mixture into your loaf pan.
- Bake in your preheated oven for 35 minutes, then remove it from the oven, sprinkle the rest of your cheese over the top of the bread, and return it to the oven for approximately 5-8 minutes longer, until the cheese has melted, and the bread is baked through.
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November 19th, 2006 by alice
Tags: Cauliflower, Creamed, Quick
INGREDIENTS
- 1 (10 ounce)packagefrozen cauliflower
- 1/2cupchicken broth
- 1/2cupevaporated skim milk
- 2tablespoons wondrainstant flour, blend
- salt and pepper
DIRECTIONS
- Combine cauliflower and chicken broth in saucepan.
- Simmer covered 10 to 12 minutes or until cauliflower is tender.
- Combine milk and flour; mix well.
- Stir into saucepan; cook and stir until sauce simmers and bubbles.
- Sprinkle with salt and pepper to taste before serving.
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November 19th, 2006 by alice
Tags: Bread, Butter, Date, Panettone, Pudding
INGREDIENTS
- 12ouncespanettone, sliced into triangles
- 1/3cupdried dates, chopped
- 1/4cuppecans
- 2tablespoonsbutter
- 1cupwhole milk
- 1 1/4cupsheavy cream
- 1teaspoonvanilla extract
- 1largeegg, beaten
- 2tablespoonsmaple syrup
- 1tablespoonhoney
- 1/2teaspoon freshly gratednutmeg
- 1/2teaspooncinnamon
- 1/2teaspoonlight brown sugar
- gratednutmeg
DIRECTIONS
- First take out a baking dish (4-cup baking dish) and heavily butter it.
- Then, arrange half of your panettone triangles in the dish overlapping them a bit.
- Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
- Then, place another layer of the panettone on top, overlapping them a bit.
- Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
- Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
- Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
- At this point you will want to preheat your oven to 400 degrees F.
- Pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
- Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
- Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
- Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
- Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
- Grate a small amount of nutmeg over as well.
- Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.
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