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Food Processor
- Thread starter nancywisc
- Start date
Here are two tapenade recipes.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1827
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1827
sandi-in-hawaii
Well-known member
I always use my food processor for making scones REC: Cranberry Tangerine Scones
These are fab! Pulse the dry ingredients to combine, add in the butter, and pulse until the butter is in small pea-sized pieces, add the dried cranberries, then pulse in the wet ingredients. Dump the ingredients onto a silpat lined baking sheet, and gather the dough and push with the heel of your hand a couple of times to make sure all the flour is incorporated. Then form into a round, cut into wedges, then bake.
I use this method for all scone recipes.
CRANBERRY-TANGERINE SCONES
2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
cut into small pieces
1/2 cup dried cranberries
1/4 cup crème fraîche or sour cream
3 tablespoons fresh tangerine juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*
Preheat oven to 425°F. Line baking sheet with parchment paper.
Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth.
Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
* Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
Makes 8.
Bon Appétit
Flavors of the World
December 2001
These are fab! Pulse the dry ingredients to combine, add in the butter, and pulse until the butter is in small pea-sized pieces, add the dried cranberries, then pulse in the wet ingredients. Dump the ingredients onto a silpat lined baking sheet, and gather the dough and push with the heel of your hand a couple of times to make sure all the flour is incorporated. Then form into a round, cut into wedges, then bake.
I use this method for all scone recipes.
CRANBERRY-TANGERINE SCONES
2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
cut into small pieces
1/2 cup dried cranberries
1/4 cup crème fraîche or sour cream
3 tablespoons fresh tangerine juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*
Preheat oven to 425°F. Line baking sheet with parchment paper.
Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth.
Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
* Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
Makes 8.
Bon Appétit
Flavors of the World
December 2001
Hummus, post 9399 above. I use my food processor much as I do my blender.
especially for larger amounts of food. I wonder why so many of the foodies on TV struggle with a tall narrow blender for creaming soups etc. when the processor is quicker and much easier to clean. I use it to grate large amounts of hard cheese and make bread crumbs and pasta dough. It so easy to control size of crumbs and you can make a very good facsimile of panko by using the right kind of bread and staleness. Like a blender you have to be careful with hot soups that they don't spurt up but they are much less likely to do this with a processor. Good luck, you'll love it, especially if you keep it out on the counter.
especially for larger amounts of food. I wonder why so many of the foodies on TV struggle with a tall narrow blender for creaming soups etc. when the processor is quicker and much easier to clean. I use it to grate large amounts of hard cheese and make bread crumbs and pasta dough. It so easy to control size of crumbs and you can make a very good facsimile of panko by using the right kind of bread and staleness. Like a blender you have to be careful with hot soups that they don't spurt up but they are much less likely to do this with a processor. Good luck, you'll love it, especially if you keep it out on the counter.
sandi-in-hawaii
Well-known member
Yeah, I usually use yogurt or soy creamer or some other non-dairy alternative smileys/smile.gif
W
whipappeal
Guest
Just made these--they're great! I used half white flour and half whole-wheat.
They'd also be good, drizzled with dark chocolate.
They'd also be good, drizzled with dark chocolate.
luisa_calif
Well-known member
This recipes (and other scone recipes) is the reason I gained 6 lbs last Feb! SO good!
I also have subbed Mexican crema fresca or butter milk for the creme fraiche. I also have used orange zest. I usually cut up the cranberries so they distribute better. Another thing is I save a bit of the buttermilk mixture to brush on top (instead of butter) so the raw sugar sticks better.
I am staying away from scones until March as I finally lost those extra pounds.
I also have subbed Mexican crema fresca or butter milk for the creme fraiche. I also have used orange zest. I usually cut up the cranberries so they distribute better. Another thing is I save a bit of the buttermilk mixture to brush on top (instead of butter) so the raw sugar sticks better.
I am staying away from scones until March as I finally lost those extra pounds.