Archive for November, 2018


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Ingredients:

2 cups all-purpose flour

1 tbs. baking powder

1 tbs. granulated sugar

1/2 tsp. sea salt

1/4 tsp. baking soda

3/4 cup whole milk

1 1/4 cup baked, mashed sweet potato (2 medium size potatoes)

1 stick frozen unsalted butter

4 tbsp. heavy cream

Topping:

1/2 cup goat cheese

1/2 cup walnuts (chopped)

2 tbsp. olive oil

1 tsp. fresh thyme

1/2 tsp.sea salt

Directions:

Preheat oven to 375 degrees.

1. Combine all dry ingredients in a large mixing bowl and set aside.

2. In another large bowl, mix together milk and mashed sweet potato. Stir until creamy.

3. Grate frozen butter through the large holes of a grater and add to dry ingredients. Mix well.

4. Combine dry ingredients into sweet potato mixture.

5. Pour mixture onto a floured surface and knead until it comes together.

6. Roll into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch.

7. Use a 3-inch cookie cutter to cut the dough into round shapes. Keep rolling dough until finished making round shapes. * You can also use a glass, to cut the dough.

8. Place biscuits on a baking sheet. Brush tops with heavy cream.

9. Bake until the bottoms are golden brown, about 12 to 15 minutes. (Use a toothpick to test the center.)

10. Let biscuits cool. When cool, slice open.

11. In a bowl, mix all topping ingredients. (goat cheese, olive oil, walnuts, sea salt and thyme) Mix well and spread on biscuits.

12.  Put biscuits on a cookie sheet. Return biscuits to a 350 degree oven for 5 minutes or until goat cheese is bubbly. Serve hot.

 

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Thanksgiving Blueberry Lattice Pie

Ingredients:

2 1/2  pints of fresh blueberries (rinsed and drained) all stems removed
3/4 cup granulated sugar
1 tsp. vanilla extract
2 1/2 tsp. cornstarch
Pie Crust Ingredients:
2 1/2 cups all purpose flour
2 sticks of very cold unsalted butter (cut into 1/4 inch pieces)
1 tsp. sugar
1 tsp. salt
7 tbs. ice water
Egg Wash and Sugar Ingredients:
1 large egg white (beaten)
1 tsp. water
1-2 tbs. coarse sugar (for sprinkling)
Directions:
Preheat oven to 400 degrees.
1. In a food processor, mix all dry pie crust ingredients and then add cold butter. Pulse 6 to 8 times. Flour should be course. Slowly add a tbs. of iced water at a time. Pulse slowly. Dough should become more firm. Pinch dough and it should be firm. Add a drop more water if it’s not firm.
2. Roll dough on a floured surface. Roll into a ball and cut in half.
3. In a large bowl put blueberries, sugar, cornstarch and vanilla extract. Mix together.
4. Take half of the dough and roll out. Place dough in 9 inch pie pan.
5. Take fruit filling and put in pan.
6. Take second half of dough and roll out. Cut dough into 1 inch strips.
7. Crisscross strips of dough on top of pie. (See photo) Crimp dough around entire pie.
8. In a little bowl, mix egg white and water.
9. Brush egg wash on top of pie thoroughly. Sprinkle coarse sugar on top of dough strips.
10. Place pie pan on a cookie sheet. (You don’t want juice of pie dripping in stove.)
11. Bake in oven for about 30 minutes. Reduce heat to 350 degrees and bake for another 20 minutes. Pie crust should be golden brown and fruit should be bubbly when done.

 

Pumpkin Soup

Ingredients:
6 cups chicken stock
4 cups pumpkin puree
1 tsp. sea salt
1/2 tsp. black pepper
3/4 cup chopped onion
1 tbs. chopped parsley
1 clove of garlic (chopped)
1 cup heavy cream
Directions:
1. In a large pot, warm chicken stock. Add pumpkin, onion, garlic, salt and pepper. Bring to a boil. Reduce heat to a low heat for 30 minutes.
2. In a blender, puree the soup. Return soup to the pot. Add heavy cream. Stir well and simmer for an additional 10 minutes. Garnish with parsley. Serve hot.

 

Spinach With Chick Peas

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Ingredients:

1 lb. fresh spinach (rinsed and drained)

1 can (10 oz.) chick peas (rinsed and drained)

3 cloves of garlic (chopped)

3 tbs. olive oil

salt and pepper

Directions:

1. In a large skillet put olive oil. Add garlic and brown for 1 minute. Add chick peas and stir.

2. Add a pinch of salt and pepper. Add spinach and stir.

3. Cook for about 3 minutes or until spinach begins to wilt.

Serve hot.

Apple Strudel

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Ingredients:

2 lbs. Granny Smith Apples (peeled, cored and cut into small pieces)

1 cup brown sugar (plus extra for sprinkling)

1 cup golden raisins (optional)

1 sheet of frozen puff pastry (thawed)

1 egg (beaten)

1/4  cup milk

Directions:

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
  2. Place apples in a large bowl. Stir in brown sugar and golden raisins. Place puff pastry on baking sheet. Roll gently with a rolling pin. Put apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using  your fingers. Whisk egg and milk together, and brush onto  pastry. Sprinkle a little brown sugar on top of pastry.
  3. Bake for 30 to 35 minutes, or until golden brown. *Check at 25 minutes. You want apples to be soft.

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Ingredients:
1 lb. brussel sprouts
2 cloves garlic (chopped)
1 cup unsalted sliced almonds
8 slices of bacon (cooked)
2 cups of vegetable stock
olive oil
sea salt and black pepper
Directions:
1. Rinse brussel sprouts. Cut in half. If large, cut in quarters.
2. In a skillet, cook bacon until crispy and put to the side.
3. In a skillet, add 2 tbs. of olive oil. Add garlic. When garlic begins to brown, add brussel sprouts. Sprinkle a pinch of salt and pepper. Add an extra tablespoon of olive oil, if it appears dry. Stir often so the brussel sprouts don’t burn. After 5 minutes, add vegetable stock. Let simmer on low heat until stock evaporates.
4. Chop cooked bacon into pieces and add to brussel sprouts. Add sliced almonds and stir. Cook for additional 3 minutes and serve.
*Brussel sprouts should be tender.