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Mixed Green Salad with Pickled Blueberries, Pecans, Goat Cheese, and Blueberry Mustard Vinaigrette

14 Apr

Serves 8

Ingredients

  • 4 ounces pecans, whole
  • 1 T melted butter
  • 1 T sugar
  • 2 T dijon mustard
  • 2 T pickled blueberry juice
  • 6 T white wine vinegar
  • 3/4 cup olive oil
  • Salt and pepper to taste
  • 1 lb mixed salad greens, including fresh baby spinach
  • 4 ounces goat cheese
  • 3 oz pickled blueberries
  • 1/4 cup dried cranberries
  • 1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices

Candy the pecans: Preheat oven to 300°F. Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar. Place them in a single layer on a parchment paper or Silpat lined cookie sheet. Bake for 20 minutes. Let cool to touch.

Whisk together the mustard, blueberry juice and vinegar in a medium sized bowl. Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated. Season to taste with salt and pepper.

Place lettuces and baby spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, blueberries and pecans. Toss with 1/4 cup of the dressing.

Serve immediately. Chill remaining dressing

Ham Steaks with Rhubarb Rosemary Chutney

1 Apr

Serves 4 as a breakfast side

  • 1 teaspoon yellow mustard seeds
  • 1/2 cup rhubarb jam
  • 1/2 cup chopped red onion
  • 1/4 cup dried cherries
  • 2 tablespoons balsamic vinegar
  • 1 13-ounce ham steak, cut into 4 pieces

Preparation

Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Lower heat and add jam, onion, cherries and balsamic. Simmer 2-3 minutes. Season with salt and pepper.

Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney.

Lemon Olive Oil Cake with Pear Rosemary Soak

31 Mar

Adapted from Gourmet Magazine

Makes 8 servings

  • 3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
  • 1 large lemon
  • 1 cup cake flour (not self-rising)
  • 5 large eggs, separated, reserving 1 white for another use
  • 3/4 cup plus 1 1/2 tablespoons sugar
  • 8 oz RoJ Pear Rosemary Syrup
  • 4 oz Creme Fraiche
  • Fresh Rosemary for garnish
  • Special equipment: a 9-inch (24-cm) springform pan; parchment paper

Preparation

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate. Pour one ounce of syrup over each serving of the cut cake, drizzle with creme fraiche and garnish with rosemary just before serving.

Salted Peanut Butter & Jelly Blondies

31 Mar

Via  Bon Appetit

Servings: Makes 16

  • ½ cup (1 stick) unsalted butter, melted, plus more for pan
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1½ cups light brown sugar
  • ¾ cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons DELICIOUS jam – pick any flavor!
  • 1 tablespoon chopped honey-roasted peanuts
  • Flaky sea salt (such as Maldon)

Whisk together 1 ¼ cups all-purpose flour, 1 tsp. baking powder, and 1 tsp. kosher salt. Whisk together 2 large eggs, 1 ½ cups light brown sugar, ¾ cup smooth peanut butter, ½ cup melted unsalted butter, and 1 tsp. vanilla extract; fold in dry ingredients. Scrape batter into a buttered 8×8″ baking pan. Dollop with 2 Tbsp. strawberry jam; top with 1 Tbsp. chopped honey-roasted peanuts. Bake at 350° until a tester comes out clean, 35-40 minutes. Sprinkle with flaky sea salt.

Steam Roasted Carrots with Preserved Lemons

31 Mar

Adapted from Food 52

Serves 4

  • 4 medium garlic cloves
  • Flaky sea salt
  •  1 quarter of RoJ Preserved Lemons, finely diced
  • 3/4 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1/8 tsp red chile flakes (or more to taste)
  • 3 T olive oil
  • 1 lb of young carrots
  • 1/4 C water
  • A handful of small cilantro sprigs for garnish
  1. Preheat the oven to 400° F.
  2. If you have any crazy large carrots, cut them in half lengthwise — you want everything to roast at more or less the same rate.
  3. Put the minced garlic in a large mixing bowl along with the lemons cumin, coriander, chilies, and the olive oil. Stir well.
  4. Add the carrots and toss well — I like to do this part with my hands — so they’re thoroughly coated. Add a big, three-finger pinch of salt. (If you’re using kosher salt, just scale back slightly.)
  5. Put the carrots in a large shallow baking dish in one layer. (Alternately, just use two smaller dishes.) Make sure you scrape out all of the extra oil and spices, too. While tilting your baking dish, pour the water into one fairly clear corner. Then tip it back onto the counter, so the water spreads out evenly and the carrots don’t lose their spicy coating. Cover the dish tightly with foil and put it in the oven.
  6. Cook the carrots for 25 minutes, then remove the foil and cook for an additional 25 to 30 minutes, or until they’re browned and soft, but not so much that they’re falling apart.
  7. Serve warm, as a side, part of a salad, or anything you like.

Jam Hand Pie Bites

26 Mar

We’re making the pie here with Rhubarb Rosemary, but it would work equally well with any of our jams.

  • 1 1/2 cups flour
  • 1 cup butter, cold
  • 1/4 cup water, plus more if its too dry
  • Rhubarb Rosemary jam
  • Demerara (or substitute raw) sugar
  • 1 egg mixed with 1 tablespoon water
  • Creme Fraiche

1. Preheat oven to 350 degrees F.

2. Cut butter into chunks, and then press into flour, creating flakes with the butter. Add the water, and mix until smooth.

3. Using a floured surface, roll dough to 1/8 inch thickness. Cut dough into 2 inch by 2 inch squares.

4. Place a teaspoon amount of Rhubarb Rosemary Jam on the dough. Fold the corners of the dough into the center.

5. Brush pastries with egg wash and sprinkle with sugar.

6. Bake on a sheet pan with parchment paper until dough becomes golden (about 12 minutes).

7. Serve with a drizzle of creme fraiche.

Bacon Wrapped Water Chestnuts with Apple Juniper Mostarda Dip

26 Mar

Toothpicks

  • 1/1 lb Bacon
  • 2 cans Water chestnuts
  • 2 tablespoons Sour cream
  • 4oz Apple Juniper Mostarda
  • 1 large yellow onion
  • vegetable oil

1. Mix Apple Juniper mostarda with a little bit of sour cream at a time. Adjust flavor with salt.

2. Roughly chop onion and caramelize by cooking covered over low heat for 20-30 minutes

3. Heat a pot with canola or vegetable oil over medium high heat.  The oil should be about 3-4 inches deep.

4. Wrap chestnuts with bacon, and skewer with toothpick so that when you deep fry the bacon with not come loose. Also, only wrap the water chestnut once around. Fry in vegetable oil until bacon is crispy and serve with the mostarda dip, garnished with caramelized onions.

Cinnamon Rolls with Cranberry Orange Ginger Glaze

25 Mar

  • 2 (.25oz) packages active dry yeast
  • 1/4 cup warm water (110 degrees F)
  • 1 1/2 cups buttermilk
  • 1/2 cup vegetable oil
  • 4 1/2 cups AP flour
  • 1 teaspoon salt
  • 1/2 teaspoons baking soda
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place out side up in a lightly greased 10 by 15 inch baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degree F.

4. Arrange in a shallow baking pan sprayed with non-stick vegetable spray. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Cranberry Orange Ginger Glaze:

  • 1 cup Cranberry Orange Culinary Syrup
  • 1 tablespoon chopped ginger
  • 1/4 cup powdered sugar

1. Add powdered sugar to syrup reduce until it become thick enough that a drizzled a glaze will stay on the roll, transfer into bowl, then let cool for 10 minutes. Glaze by drizzling with a spoon.

 

 

Clover Club

15 Mar

From the Irish Scalliwags edition of the Cocktail Club.  The Clover Club is a pre-Prohibition cocktail named after the Philadelphia Men’s club of the era. Note: Contains raw egg white.

1.5 oz gin
.75 oz lemon juice
.5 oz Republic of Jam Spiced Pomegranate Culinary Syrup
1 egg white

Tools: shaker
Garnish: mint (optional)

Add ingredients to a shaker without ice, seal and shake very hard for 25 seconds. Add ice and shake again 10 seconds to chill. Strain into a chilled cocktail glass. Optional: Garnish with mint and it’s called a Clover Leaf.

Peg Leg

15 Mar

From the Irish Scalliwags edition of the Cocktail Club. Avast, scallywags! Ye patched and parroted lads be given up ye limbs to taste this fine grog.

1.5 oz gin
1 oz Republic of Jam Blueberry Lemon Culinary Syrup
.5 oz lemon juice
2 dashes Angostura bitters

Tools: Shaker
Glass: Rocks
Garnish: Peg Leg

Shake with ice and strain into an ice-filled rocks glass. Optional: Garnish with a wooden peg (small bamboo skewer).