By dave on 1/16/2008
1 1/2 c flour
1/2 c cornmeal
1/4 c sugar
1 T baking powder
1/2 tsp salt
1 1 /4 c milk
2 eggs
1/3 vegetable oil, plus more for skillet
3 T butter, melted and cooled
16 oz. corn
8 oz. log of goat cheese, thinly sliced
1 c pepper jelly for serving
Whisk together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl whisk together milk, eggs, oil and butter until smooth and combined. Add milk mixture to flour mixture and stir until batter is just combined; fold in corn.
Heat a cast-iron skillet over medium heat and rub with enough oil to coat surface. Working in batches, drop batter by the tablespoon into skillet to make 2″ cakes. Cook until undersides are golden brown, 45-60 seconds; turn, and continue cooking until other side is browned and cakes are heated through, about 1 minute. Transfer to a platter.
To serve, top each cake with a slice of goat cheese and some pepper jelly.
Posted in Recipes | Tagged quick breads |
By dave on 1/16/2008
3 apples, peeled, cored and cut into 1/2″ pieces
3/4 C brown sugar
2 tsp cinnamon
pinch of cloves
1 1/4 C flour
1 1/4 C whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
10 T butter
1 C sugar
3 eggs
1 tsp vanilla
1 1/4 C yogurt
Preheat oven to 350. Combine apples, 1/2 c brown sugar, cinnamon and cloves, set aside. Sift together the flours, soda, powder and salt; set aside. Butter a 9″ springform pan.
Cream butter and sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla and combine. Add reserved flour mixture and yogurt; stir until well combined. Fold in 2/3 of the reserved apple mixture.
Spoon half the batter into prepared pan. Sprinkle remaining apple mixture evenly over batter. Top with remaining batter and smooth with spatula. Sprinkle top with remaining 1/4 c brown suar.
Bake until golden brown – 1 hr 10 minutes to 1 hr 20 minutes. Cover with foil after 45 min of baking. Let cool 20 minutes before releasing cake from the pan.
*Recommends serving with sharp cheddar cheese and white wine.
Posted in Recipes | Tagged Dessert |
By dave on 1/16/2008
Pinch of salt
1 C Irish, Scottish, or other steel-cut oats
Bring 4 C water to a boil in a medium saucepan; add salt. Turn off heat, stir in oats; cover and let stand overnight.
Place pan of soaked oatmeal over med-low heat; cook, stirring occasionally, until creamy and heated through, 8-10 minutes. Serve hot with desired toppings.
Posted in Recipes | Tagged breakfast |
By dave on 1/16/2008
2 1/2 C flour
4 tsp sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
6 T unsalted butter, cut into small pieces and chilled
1 1 /2 C whipping cream
1/4 C sour cream
Stir together flour, sugar, salt, baking powder and soda in a mixer with paddle attachment. Add the butter an mix until consistency of course crumbs. Add the whipping cream and sour cream and mix until just combined. The dough will b slightly wet and sticky. Cover the bowl with plastic wrap and chill until dough is firm and cold, at least 1 hour and up to 4.
Preheat oven to 425. Lightly butter heavy baking sheet. When biscuit dough is chilled, turn out onto a floured surface and knead gently 3-4 times, then press into a 6×9 inch rectangle 1 inch thick. Cut into 6 squares, brush tops with cream and sprinkle lightly with sugar. Bake 17-20 minutes until puffed and lightly browned.
Posted in Recipes | Tagged quick breads |