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A few winners from my snow storm cooking frenzy....
- Thread starter traca
- Start date
Vij's Cauliflower and Potato Puree
This was incredibly delicious...the recipe is from a famous upscale East Indian restaurant in Vancouver, B.C. Remember roasted cauliflower? This is a twist on that...
Cauliflower and Potato Puree
Vij’s Elegant & Inspired Indian Cuisine
By Vikram Vij and Meeru Dhalwala
As a substitute for rice and naan, we serve this puree with many of our meat, mostly our grilled or seared meats. Serves 6.
1 ½ lbs. cauliflower, washed, drained of excel water and cut into about 10 large chuncks
12 oz. potato (1 large), peeled and cut into 2-inch cubes
1 tablespoon garam masala
1 tablespoon salt
½ teaspoon ground cayenne pepper*
½ cup whipping cream
½ cup chopped cilantro
* My cayenne was very pungent; I’d cut back or substitute crushed red peppers next time.
Preheat oven to 450 degrees F.
In a large roasting pan, combine cauliflower, potatoes, garam masala, salt and cayenne. Stir well and make sure cauliflower and potatoes are well covered in the spice mixture. Cover the pan with a tight-fitting lid or with aluminum foil. Bake for 30 minutes, or until cauliflower and potatoes are completely soft and almost mushy. Cool completely for 1 hour.
Transfer cauliflower, potatoes and spices to a food processor. (Make sure you get all the spices and don’t leave them in the roasting pan.) Add cream in small batches and puree until smooth. Transfer to a serving dish and stir in cilantro.
This was incredibly delicious...the recipe is from a famous upscale East Indian restaurant in Vancouver, B.C. Remember roasted cauliflower? This is a twist on that...
Cauliflower and Potato Puree
Vij’s Elegant & Inspired Indian Cuisine
By Vikram Vij and Meeru Dhalwala
As a substitute for rice and naan, we serve this puree with many of our meat, mostly our grilled or seared meats. Serves 6.
1 ½ lbs. cauliflower, washed, drained of excel water and cut into about 10 large chuncks
12 oz. potato (1 large), peeled and cut into 2-inch cubes
1 tablespoon garam masala
1 tablespoon salt
½ teaspoon ground cayenne pepper*
½ cup whipping cream
½ cup chopped cilantro
* My cayenne was very pungent; I’d cut back or substitute crushed red peppers next time.
Preheat oven to 450 degrees F.
In a large roasting pan, combine cauliflower, potatoes, garam masala, salt and cayenne. Stir well and make sure cauliflower and potatoes are well covered in the spice mixture. Cover the pan with a tight-fitting lid or with aluminum foil. Bake for 30 minutes, or until cauliflower and potatoes are completely soft and almost mushy. Cool completely for 1 hour.
Transfer cauliflower, potatoes and spices to a food processor. (Make sure you get all the spices and don’t leave them in the roasting pan.) Add cream in small batches and puree until smooth. Transfer to a serving dish and stir in cilantro.
Potato and Onion Gratin with Allioli
This is from "The New Spanish Table" cookbook, which is quickly moving on to my all time favorite cookbook list.
Potato and Onion Gratin with Allioli
(Patatas Panaderas Con Allioli)
The New Spanish Table by Anya Von Bremzen
You don’t have to be Catalan to agree that pretty much everything tastes better with allioli, the bold garlic mayonnaise that brings to life so many of the region’s dishes. Patatas panaderas (the classic Spanish baked sliced potatoes) are great on their own. But add a cup of allioli and you’ve got a treat. Serve the potatoes with simple roasts that could use a garlicky kick or with saucy dishes.
3 tablespoons extra-virgin olive oil, plus more for oiling the pan
2 medium-size onions, cut in half and thinly sliced
3 pounds baking potatoes of uniform size, peeled, rinsed, and patted dry
Coarse salt (kosher or sea) and freshly grated ground pepper
¾ cup chicken stock or broth
About 1 ½ cups Allioli
1. Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring until softened and lightly browned, 10 to 12 minutes, adjusting the heat as necessary.
2. Using a mandolin, the slicing disc of a food processor, or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
3. Preheat the oven to 375 degrees F.
4. Generously oil a heavy, shallow 12- by 9-inch baking dish, preferably earthenware or cast-enamel or an oval gratin dish (you can also use a cast-iron skillet.) Arrange some of the potatoes in one overlapping layer on the bottom of the baking dish, then season them generously with salt and pepper. Scatter half the cooked onions on top. Arrange another layer of potatoes on top of the onions, season them with salt and pepper. Scatter the remaining onions over the potatoes and top with another layer or potatoes (you might not need all of the potato slices). Press the layers down to compact them. Pour the stock over the potatoes.
5. Cover the baking dish with aluminium foil and bake the potatoes until the feel tender when pierced with a knife, about 50 minutes. Uncover the baking dish, brush some olive oil on the potatoes and bake for another 10 to 15 minutes.
6. Change the oven setting to broil. Being careful not to burn yourself, remove the baking dish from the oven and spread the allioli generously over the opt. Broil until the top is browned in spots, 2 to 3 minutes. Let cool for a few minutes, cut into squares and serve. Serves 6 to 8.
Variation: Potato gratins lend themselves to many variations. Instead of the allioli, you can top the gratin with Cabreles cheese, as might be done in Asturias. You can add sautéed bell peppers or Italian frying peppers and some chopped tomatoes or sautéed wild mushrooms to the layers of sautéed onions. Brushing the potato layers with a little saffron-infused oil is nice too.
Basic One-cup Allioli
2/3 cup extra-virgin olive oil
1/3 cup peanut or canola oil
4 large garlic cloves, minced
2 large egg yolks
4 teaspoons fresh lemon juice, or to taste
Coarse salt (kosher or sea)
Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks, and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.
Variations:
Roasted Garlic Allioli
Cut off the top ½ inch from 1 medium-sized head of garlic, exposing the cloves. Place the garlic cut side up in a small baking dish with olive oil. Cover the dish with aluminum foil and bake the garlic at 375 degrees F until tender, about 45 minutes. Cool, then squeeze the cloves from their skins. Substitute for fresh garlic in Basic One-Cup Allioli. Serve with paellas, fritters, or potato tortilla.
This is from "The New Spanish Table" cookbook, which is quickly moving on to my all time favorite cookbook list.
Potato and Onion Gratin with Allioli
(Patatas Panaderas Con Allioli)
The New Spanish Table by Anya Von Bremzen
You don’t have to be Catalan to agree that pretty much everything tastes better with allioli, the bold garlic mayonnaise that brings to life so many of the region’s dishes. Patatas panaderas (the classic Spanish baked sliced potatoes) are great on their own. But add a cup of allioli and you’ve got a treat. Serve the potatoes with simple roasts that could use a garlicky kick or with saucy dishes.
3 tablespoons extra-virgin olive oil, plus more for oiling the pan
2 medium-size onions, cut in half and thinly sliced
3 pounds baking potatoes of uniform size, peeled, rinsed, and patted dry
Coarse salt (kosher or sea) and freshly grated ground pepper
¾ cup chicken stock or broth
About 1 ½ cups Allioli
1. Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring until softened and lightly browned, 10 to 12 minutes, adjusting the heat as necessary.
2. Using a mandolin, the slicing disc of a food processor, or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
3. Preheat the oven to 375 degrees F.
4. Generously oil a heavy, shallow 12- by 9-inch baking dish, preferably earthenware or cast-enamel or an oval gratin dish (you can also use a cast-iron skillet.) Arrange some of the potatoes in one overlapping layer on the bottom of the baking dish, then season them generously with salt and pepper. Scatter half the cooked onions on top. Arrange another layer of potatoes on top of the onions, season them with salt and pepper. Scatter the remaining onions over the potatoes and top with another layer or potatoes (you might not need all of the potato slices). Press the layers down to compact them. Pour the stock over the potatoes.
5. Cover the baking dish with aluminium foil and bake the potatoes until the feel tender when pierced with a knife, about 50 minutes. Uncover the baking dish, brush some olive oil on the potatoes and bake for another 10 to 15 minutes.
6. Change the oven setting to broil. Being careful not to burn yourself, remove the baking dish from the oven and spread the allioli generously over the opt. Broil until the top is browned in spots, 2 to 3 minutes. Let cool for a few minutes, cut into squares and serve. Serves 6 to 8.
Variation: Potato gratins lend themselves to many variations. Instead of the allioli, you can top the gratin with Cabreles cheese, as might be done in Asturias. You can add sautéed bell peppers or Italian frying peppers and some chopped tomatoes or sautéed wild mushrooms to the layers of sautéed onions. Brushing the potato layers with a little saffron-infused oil is nice too.
Basic One-cup Allioli
2/3 cup extra-virgin olive oil
1/3 cup peanut or canola oil
4 large garlic cloves, minced
2 large egg yolks
4 teaspoons fresh lemon juice, or to taste
Coarse salt (kosher or sea)
Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks, and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.
Variations:
Roasted Garlic Allioli
Cut off the top ½ inch from 1 medium-sized head of garlic, exposing the cloves. Place the garlic cut side up in a small baking dish with olive oil. Cover the dish with aluminum foil and bake the garlic at 375 degrees F until tender, about 45 minutes. Cool, then squeeze the cloves from their skins. Substitute for fresh garlic in Basic One-Cup Allioli. Serve with paellas, fritters, or potato tortilla.
Macrina Bakery's Chocolate Cherry Pound Cake
Deep, dark and delicious.
Chocolate Cherry Pound Cake
Macrina Bakery & Café Cookbook by Leslie Mackie
Suzanne De Galan, the editor of this book, personally requested that this recipe be included. It’s a decadent a dessert as you’ll find, so I recommend serving small portions.
Makes 1 bundt cake (1/2 recipe fits nicely in a large loaf pan)
2 cups dried tart cherries
2 cups dark cocoa powder
2 cups unbleached all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
12 ounces (3 sticks) unsalted butter, at room temperature
3 ½ cups granulated sugar
5 eggs
1 1/4 cups buttermilk
1 cup semi-sweet chocolate chips
Chocolate Glaze (recipe follows)
Cover dried cherries with warm water and set aside to plump.
Preheat oven to 325 degrees F. Prepare a 12-cup bundt pan by thoroughly brushing inside with canola oil.
Sift cocoa powder, flour, baking powder, and salt in a medium bowl. Toss with your hands to evenly distribute the ingredients and set aside.
Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Add eggs, one at a time, mixing each one fully before adding another. Scrape down the sides of the bowl with a rubber spatula as needed. Next, add alternating portions of the dry ingredients and buttermilk, one quarter at a time. Remove from the mixer and scrape down the sides.
Drain the plumped cherries and set aside 8 for garnish. Add the remainder to the batter. Pour in the chocolate chips and fold the ingredients in with a rubber spatula. Spread the batter evenly into the prepared bundt pan. Bake cake on center rack of oven for 1 ½ to 2 hours, then test the center with a skewer to make sure it’s done. Let cool on a wire rack for about an hour. This is a good time to prepare the chocolate glaze.
Run a sharp knife around the sides of the pan to release the cake. Place a serving plate, upside down, on top of cooled bundt pan, and invert the pan to remove the cake. Let the cake cool completely. Drizzle Chocolate Glaze all over the top, allowing the glaze to run down the sides. Top with the remaining plumped cherries and serve. The cake will last for 2 days in an airtight container wrapped with plastic wrap. I recommend storing it at room temperature as it will become very dense and fudge-like if kept in the refrigerator.
Chocolate Glaze
In addition to making the Chocolate Cherry Pound Cake even more delectable, this simple glaze is also great for topping cupcakes or drizzling over tarts.
Makes enough glaze to top 1 bundt cake
1 cup heavy cream
2 cups semi-sweet chocolate chips
Pour cream into a medium saucepan and place over medium heat. As soon as cream begins to boil, turn off the heat and add chocolate chips. Mix constantly with a whisk until chocolate has melted. Let cool slightly. It’s best to use this glaze while it’s still warm as it will harden quickly.
Traca’s notes:
I substituted bittersweet chocolate chips and liked that a lot, would do it again.
My first go around, I skipped the glaze. Would be good with or without.
I liked this much better after I let the cake sit overnight. (The texture improved.) Would do that again next time.
Deep, dark and delicious.
Chocolate Cherry Pound Cake
Macrina Bakery & Café Cookbook by Leslie Mackie
Suzanne De Galan, the editor of this book, personally requested that this recipe be included. It’s a decadent a dessert as you’ll find, so I recommend serving small portions.
Makes 1 bundt cake (1/2 recipe fits nicely in a large loaf pan)
2 cups dried tart cherries
2 cups dark cocoa powder
2 cups unbleached all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
12 ounces (3 sticks) unsalted butter, at room temperature
3 ½ cups granulated sugar
5 eggs
1 1/4 cups buttermilk
1 cup semi-sweet chocolate chips
Chocolate Glaze (recipe follows)
Cover dried cherries with warm water and set aside to plump.
Preheat oven to 325 degrees F. Prepare a 12-cup bundt pan by thoroughly brushing inside with canola oil.
Sift cocoa powder, flour, baking powder, and salt in a medium bowl. Toss with your hands to evenly distribute the ingredients and set aside.
Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Add eggs, one at a time, mixing each one fully before adding another. Scrape down the sides of the bowl with a rubber spatula as needed. Next, add alternating portions of the dry ingredients and buttermilk, one quarter at a time. Remove from the mixer and scrape down the sides.
Drain the plumped cherries and set aside 8 for garnish. Add the remainder to the batter. Pour in the chocolate chips and fold the ingredients in with a rubber spatula. Spread the batter evenly into the prepared bundt pan. Bake cake on center rack of oven for 1 ½ to 2 hours, then test the center with a skewer to make sure it’s done. Let cool on a wire rack for about an hour. This is a good time to prepare the chocolate glaze.
Run a sharp knife around the sides of the pan to release the cake. Place a serving plate, upside down, on top of cooled bundt pan, and invert the pan to remove the cake. Let the cake cool completely. Drizzle Chocolate Glaze all over the top, allowing the glaze to run down the sides. Top with the remaining plumped cherries and serve. The cake will last for 2 days in an airtight container wrapped with plastic wrap. I recommend storing it at room temperature as it will become very dense and fudge-like if kept in the refrigerator.
Chocolate Glaze
In addition to making the Chocolate Cherry Pound Cake even more delectable, this simple glaze is also great for topping cupcakes or drizzling over tarts.
Makes enough glaze to top 1 bundt cake
1 cup heavy cream
2 cups semi-sweet chocolate chips
Pour cream into a medium saucepan and place over medium heat. As soon as cream begins to boil, turn off the heat and add chocolate chips. Mix constantly with a whisk until chocolate has melted. Let cool slightly. It’s best to use this glaze while it’s still warm as it will harden quickly.
Traca’s notes:
I substituted bittersweet chocolate chips and liked that a lot, would do it again.
My first go around, I skipped the glaze. Would be good with or without.
I liked this much better after I let the cake sit overnight. (The texture improved.) Would do that again next time.
Hi Pat. The directions don't specify, but I'd reheat it, or use warm cream when you blend it.
Truth be told, I was happy eatting it cold or warm, but serving anyone other than myself, I'd heat it up. I'm thinking this is a great alternative to polenta, mashed potatoes, etc.
Truth be told, I was happy eatting it cold or warm, but serving anyone other than myself, I'd heat it up. I'm thinking this is a great alternative to polenta, mashed potatoes, etc.
Southern Living's Cloverleaf Rolls
These turned out so pretty, I could hardly believe *I* made them! The overnight ferment would be good to develop the flavor a little more. They're also a great launching pad for herbs and other seasonings.
Note: These are best enjoyed the day you bake them off.
Cloverleaf Rolls
Makes 2 dozen
Prep: 20 min.; Cook: 12 min; Other: 1 hour, 45 minutes
Southern Living’s 40 Years of Our Best Recipes
These tender yeast rolls deserve a prime spot on the holiday dinner table
1 (1/4-oz.) envelope active dry yeast
1 cup warm water (100 to 110 degrees F)
3 tablespoons sugar
2 tablespoons shortening
1 large egg
½ teaspoon salt
3 to 3 ½ cups all-purpose flour
¼ cup butter or margarine, melted
1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
2. Combine yeast mixture, sugar, shortening, egg, salt, and half of flour in a large mixing bowl; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
3. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk; or cover and store in refrigerator up to 4 days. (If chilled, let dough return to room temperature before proceeding.)
4. Punch dough down; turn out on a lightly floured surface, and knead 8 to 10 times.
5. Lightly greased muffin pans. Shape dough into 1-inch balls; place 3 balls in each muffin cup. Cover and let rise in a warm place (85 degree F), free from drafts, 40 minutes or until doubled in bulk.
6. Bake at 400 degrees F for 10 t0 12 minutes or until golden. Brush rolls with melted butter.
These turned out so pretty, I could hardly believe *I* made them! The overnight ferment would be good to develop the flavor a little more. They're also a great launching pad for herbs and other seasonings.
Note: These are best enjoyed the day you bake them off.
Cloverleaf Rolls
Makes 2 dozen
Prep: 20 min.; Cook: 12 min; Other: 1 hour, 45 minutes
Southern Living’s 40 Years of Our Best Recipes
These tender yeast rolls deserve a prime spot on the holiday dinner table
1 (1/4-oz.) envelope active dry yeast
1 cup warm water (100 to 110 degrees F)
3 tablespoons sugar
2 tablespoons shortening
1 large egg
½ teaspoon salt
3 to 3 ½ cups all-purpose flour
¼ cup butter or margarine, melted
1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
2. Combine yeast mixture, sugar, shortening, egg, salt, and half of flour in a large mixing bowl; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
3. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk; or cover and store in refrigerator up to 4 days. (If chilled, let dough return to room temperature before proceeding.)
4. Punch dough down; turn out on a lightly floured surface, and knead 8 to 10 times.
5. Lightly greased muffin pans. Shape dough into 1-inch balls; place 3 balls in each muffin cup. Cover and let rise in a warm place (85 degree F), free from drafts, 40 minutes or until doubled in bulk.
6. Bake at 400 degrees F for 10 t0 12 minutes or until golden. Brush rolls with melted butter.
Macrina's Ginger & Molasses Cookies
Moist, chewy and beautifully shaped like cookies from an actual café.
Ginger & Molasses Cookies
Macrina Bakery & Café Cookbook by Leslie Mackie
I think it’s the fresh ginger that makes these cookies so special. They also have the perfect balance of chewy and crisp.
Makes 16 cookies
2 ¼ cup unbleached all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons cinnamon
1 ½ teaspoons ground cloves
1 teaspoon salt
½ cup vegetable shortening, at room temperature
6 tablespoons unsalted butter, at room temperature
1 ½ cups light brown sugar
2 eggs
2 teaspoons peeled and grated ginger
1/3 cup dark molasses
1 cup granulated sugar
Combine flour, baking soda, cinnamon, ground cloves, and salt in a medium bowl. Mix with a whisk until evenly distributed and set aside.
Combine shortening, butter, and brown sugar in the bowl of your stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 3gg and mix until incorporated. Scrape down the sides of the bowl. Add remaining egg and scrape down the sides of the bowl again. Add ginger and molasses and mix on low speed for 1 minute. The mixture may look as if it’s separating, but have no fear. It will come together once the dry ingredients are added. Remove the bowl from the mixer and scrape down the sides of the bowl again.
Using a rubber spatula, fold half the flour mixture into the dough. After the four is fully incorporated, fold in the rest of the flour mixture and continue folding until all the flour has been absorbed. Scrape down the sides of the bowl and cover it with plastic wrap. Chill in the refrigerator for at least 1 hour. At this point the dough can be formed into cookies or stored in the refrigerator for up to 4 days.
Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper and pour granulated sugar into a pie pan or a shallow bowl.
Scoop dough out of the bowl (I like to use a medium ice cream scoop) and roll the dough into 2 inch balls. Toss each of the balls into granulated sugar until evenly coated, then place 8 on each baking sheet, leaving 3 inches between each ball. Slightly flatten each ball of dough with the palm of your hand to keep the balls from rolling around.
Place 1 sheet of cookies in the refrigerator while baking the other sheet.
Place cookies, 1 sheet at a time, on center rack of oven for 15 to 18 minutes each. To help the cookies bake evenly, rotate the baking sheet ever 4 minutes or so. The finished cookies will be golden brown and slightly puffed up but will collapse while they cool. Let cool on the baking sheet for 15 minutes. The cooled cookies can be scored in an airtight container for up to 3 days.
Moist, chewy and beautifully shaped like cookies from an actual café.
Ginger & Molasses Cookies
Macrina Bakery & Café Cookbook by Leslie Mackie
I think it’s the fresh ginger that makes these cookies so special. They also have the perfect balance of chewy and crisp.
Makes 16 cookies
2 ¼ cup unbleached all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons cinnamon
1 ½ teaspoons ground cloves
1 teaspoon salt
½ cup vegetable shortening, at room temperature
6 tablespoons unsalted butter, at room temperature
1 ½ cups light brown sugar
2 eggs
2 teaspoons peeled and grated ginger
1/3 cup dark molasses
1 cup granulated sugar
Combine flour, baking soda, cinnamon, ground cloves, and salt in a medium bowl. Mix with a whisk until evenly distributed and set aside.
Combine shortening, butter, and brown sugar in the bowl of your stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 3gg and mix until incorporated. Scrape down the sides of the bowl. Add remaining egg and scrape down the sides of the bowl again. Add ginger and molasses and mix on low speed for 1 minute. The mixture may look as if it’s separating, but have no fear. It will come together once the dry ingredients are added. Remove the bowl from the mixer and scrape down the sides of the bowl again.
Using a rubber spatula, fold half the flour mixture into the dough. After the four is fully incorporated, fold in the rest of the flour mixture and continue folding until all the flour has been absorbed. Scrape down the sides of the bowl and cover it with plastic wrap. Chill in the refrigerator for at least 1 hour. At this point the dough can be formed into cookies or stored in the refrigerator for up to 4 days.
Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper and pour granulated sugar into a pie pan or a shallow bowl.
Scoop dough out of the bowl (I like to use a medium ice cream scoop) and roll the dough into 2 inch balls. Toss each of the balls into granulated sugar until evenly coated, then place 8 on each baking sheet, leaving 3 inches between each ball. Slightly flatten each ball of dough with the palm of your hand to keep the balls from rolling around.
Place 1 sheet of cookies in the refrigerator while baking the other sheet.
Place cookies, 1 sheet at a time, on center rack of oven for 15 to 18 minutes each. To help the cookies bake evenly, rotate the baking sheet ever 4 minutes or so. The finished cookies will be golden brown and slightly puffed up but will collapse while they cool. Let cool on the baking sheet for 15 minutes. The cooled cookies can be scored in an airtight container for up to 3 days.
Cheeseboard's Corn Cherry Scones (corn=cornmeal)
A buttery sweet scone studded with dried cherries. Fantastic! One of my favorites.
Corn Cherry Scones
The Cheeseboard Collective Works
Makes 10 to 12 scones
Preparation time including baking: 45 minutes
2 cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
2/3 cup plus ¼ cup sugar
1 ½ cups medium-grind yellow cornmeal
1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
¾ cup dried sweet cherries
1 ¼ cup buttermilk
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a baking mat.
Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
If using a stand mixer, add the salt, the 2/3 cup sugar; and the cornmeal to the bowl and mix with the paddle attachement on low speed for about 4 minutes, or until it is the size of small peas. Mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Let batter stand for 5 minutes.
Gently shape the dough into balls about 2 ½ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
Sprinkle the ¼ cup sugar on top of the scones. Place the scones in the oven on the middle rack and immediately turn the temperature down to 375 degrees F. Bake for 20 to 25 minutes, or until the scones are golden. Transfer scones to a wire rack to cool.
A buttery sweet scone studded with dried cherries. Fantastic! One of my favorites.
Corn Cherry Scones
The Cheeseboard Collective Works
Makes 10 to 12 scones
Preparation time including baking: 45 minutes
2 cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
2/3 cup plus ¼ cup sugar
1 ½ cups medium-grind yellow cornmeal
1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
¾ cup dried sweet cherries
1 ¼ cup buttermilk
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a baking mat.
Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
If using a stand mixer, add the salt, the 2/3 cup sugar; and the cornmeal to the bowl and mix with the paddle attachement on low speed for about 4 minutes, or until it is the size of small peas. Mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Let batter stand for 5 minutes.
Gently shape the dough into balls about 2 ½ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
Sprinkle the ¼ cup sugar on top of the scones. Place the scones in the oven on the middle rack and immediately turn the temperature down to 375 degrees F. Bake for 20 to 25 minutes, or until the scones are golden. Transfer scones to a wire rack to cool.
Deb, do give it a try. I meant to bring some to my neighbors and I can't decide if I'm hoarding
what's left or just being lazy. Probably a bit of both! By the way, the directions say it's good for 2 days. I'm on day 3 and the sample I had this morning was just as good. smileys/wink.gif
what's left or just being lazy. Probably a bit of both! By the way, the directions say it's good for 2 days. I'm on day 3 and the sample I had this morning was just as good. smileys/wink.gif
heather_in_sf
Well-known member
Wow Traca, next time you get snowed in can I be there too? smileys/bigsmile.gif everything sounds amazing....
Awww...Heather, it would have been so much more fun with company. I forgot. Thanks to a
suggestion from my pal Crescent, I made snow ice cream! (scroll down for photos)
http://seattletallpoppy.blogspot.com/2008/12/amusements-from-snowglobe.html
suggestion from my pal Crescent, I made snow ice cream! (scroll down for photos)
http://seattletallpoppy.blogspot.com/2008/12/amusements-from-snowglobe.html
patbastrop
Well-known member
ROFL! too funny, Traca! Beautiful photos, though!