Ingredients Biscuit topping 2 cups unbleached all-purpose flour plus 6 tbsp for sprinkling 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp baking salt 6 tbsp cold unsalted butter, cut into 1/2-inch cubes 1 cup buttermilk
Cherry filling 1-1/4 cups sugar 3 tbsp plus 1 tsp cornstarch A pinch salt 4 lbs of fresh sour cherries, pitted, approx. 8 cups –juices reserved 1 cup dry red wine Cranberry juice (if needed) 1 (3-inch) cinnamon stick 1/4 tsp almond extract
Directions Stir together sugar, cornstarch, and salt in a large bowl; add cherries and toss well to combine. Pour wine over cherries; let stand 30 minutes. Drain cherries in colander set over medium bowl. Combine drained and reserved juices (from pitting cherries), there should be approximately 3 cups. If not add enough cranberry juice to equal to 3 cups.
While cherries macerate, prepare and make the biscuit topping.
In a work bowl of food processor fitted with steel blade, pulse flour, 6 tbsp of sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to medium bowl; add buttermilk and toss with rubber spatula to combine. Using 1-1/2 to 1-3/4 inch spring-loaded ice-cream scoop, scoop 12-biscuits onto baking sheet, spacing them 1-1/2 to 2 inches apart. Sprinkle biscuits evenly with 2 tbsp sugar and bake until lightly browned on tops and bottom, about 15 minutes.
Spread drained cherries in even layer in 9×13-inch glass baking dish. Bring liquid and cinnamon sticks to simmer in medium non-reactive saucepan over medium-high heat, whisking frequently, until mixture thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in a baking dish.
Arrange hot biscuits in 3 rows of 4 over warm filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes, serve.
Saute onion in some oil until soft. Add garlic and cook 2 minutes. Add potato and stock, bring to a boil. Reduce heat and simmer 25-30 min or until potatoes are cooked. Add milk and zucchini. Cook on low for 10 minutes.
Remove from heat and let stand for ten minutes. Puree soup in the pot with a hand held blender. Season with salt and pepper. Garnish with cheese and croutons.
**For vegan friendly simply sub with a milk alternative
3 large leeks (1 1/2 pounds), white and light green parts coarsly chopped
1 medium clove garlic, minced
4 small Yukon Gold potatoes (1 1/2 pounds), peeled
5 carrots (9 ounces), peeled
2 1/2 cups vegetable stock or low-sodium vegetable broth
1 1/2 teaspoons salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
2 cups whole milk (Subsitute with your choice of non-dairy ‘milks’ I think coconut milk might pair well with this)
3 tablespoons snipped fresh chives
Divide the carrots and potatoes. Cut half the potatoes into small chunks and half the carrots into 1/4-inch thick rounds. Reserve the remaining potatoes and carrots.
In a dutch oven or stock pot, heat the oil over medium heat until shimmering. Add the leeks and garlic, cover, and cook, stirring occasionally, until wilted, about 10 minutes. Add the cubed potatoes, sliced carrots, stock, salt, pepper, and two cups of water. Bring to a boil, then simmer until vegetables are tender, about 20 minutes.
Remove from heat and stir in the milk, then transfer to a blender to puree until smooth. Season to taste with salt and pepper. If desired, chill in the refrigerator, or return to the heat to warm through.
In the meantime, bring a saucepan of salted water to boil. Cut the remaining potatoes and carrots into fine matchsticks and blanch them in the water until just tender, 2-3 minutes. Drain and, if serving the soup cold, shock them in cold water. Otherwise, add them to the soup.
Serve the soup in shallow bowls with the vegetable matchsticks and snipped chives.
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten
1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.
DirectionsCombine water, lemon juice, cornstarch and ½ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add fruit.
Simmer for a minute, taste, and add more sugar or lemon if necessary.
Pour into baking dish or casserole.
Preheat oven to 400.
Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl.
Whisk the melted butter into the buttermilk, then add it to the dry ingredients.
Mix minimally but well, until you end up with a sticky mixture.
Drop spoonfuls of dough on top of the dish of fruit. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use the other spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit.
Bake for 20-25 minutes, until the topping is golden brown. Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream.
Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.
Prepare grill to medium heat.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil, and ground red pepper; stir well.
Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu stand 1 hour.
Place tofu slices on grill rack coated with cooking spray; grill for 3 minutes on each side. Brush tofu with the reserved juice mixture.
Combine remaining 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well. Spread about 1 1/2 tablespoons mayonnaise mixture over bottom half of each hamburger bun; top each serving with 1 tofu slice, 1 tomato slice, about 2 tablespoons watercress, and top half of bun.
1 teaspoon(s) finely grated lemon zest, plus extra strips for garnish
1 teaspoon(s) pure vanilla extract
1 cup(s) heavy cream
Make the shortbread: In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners’ sugar at medium speed until creamy, about 2 minutes. Beat in the orange zest and vanilla extract. Add the flour mixture and beat at low speed until the dough just comes together. Pat the shortbread dough into a disk, wrap in plastic, and refrigerate for 1 hour.
Preheat the oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick). Cut the dough into 1/2-inch-wide strips and transfer the strips to the baking sheets; leave 1 inch between each strip. Refrigerate the dough strips for 30 minutes, until chilled.
Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking. While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes. Let cool, about 30 minutes.
Make the blueberry compote: In a small saucepan, combine 1 cup of the blueberries with the sugar and water. Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes. Scrape the blueberry sauce into a blender, add the lemon juice, and puree until smooth. Scrape the blueberry sauce into a bowl and fold in the remaining 1 cup of whole blueberries. Refrigerate until chilled, about 2 hours.
Meanwhile, make the cheesecake custard: In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat. In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar. Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan, and whisk constantly over moderate heat until thickened, about 2 minutes. Over low heat, whisk in the cream cheese, lemon juice, grated lemon zest, and vanilla extract until smooth, about 1 minute. Scrape the cheesecake custard into a bowl. Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours.
In a medium bowl, using an electric mixer, beat the cream to medium peaks. Fold the whipped cream into the chilled cheesecake custard until no streaks remain. Spoon the shortbread cubes and custard into bowls. Drizzle with the blueberry compote, garnish with the lemon zest strips, and serve.
Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 325 degrees F. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil, and serve.
To prepare burgers, heat oil in a large nonstick skillet over medium-high heat.
Combine kidney beans and black beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch-thick) patties. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.
Spread 1 tablespoon ketchup on bottom half of each bun; top each serving with a patty, 1 lettuce leaf and 1 tomato slice (if desired), and top half of bun.
**Seek your own egg substitute if you desire. Soy flour/arrowroot/ground flaxseed and a bit of water may suffice.
1 bottle(s) (750-milliliter) dry white wine, such as Sauvignon Blanc
2 1/2 cup(s) pomegranate juice, chilled
2 1/2 cup(s) pear nectar, chilled
2 1/2 cup(s) apricot nectar, chilled
1 cup(s) green-tea vodka (see Tips & Techniques)
1 Anjou or Bartlett pear, thinly sliced for garnish
In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars, and vodka; refrigerate until chilled, 20 minutes. Pour into glasses over ice, garnish with the pear slices, and serve.
3 1/2 cup(s) chilled all-purpose flour, plus more for dusting
1 pound(s) cold unsalted butter, cut into 1/2-inch pieces
1 cup(s) heavy cream
3 tablespoon(s) granulated sugar
1 tablespoon(s) Grand Marnier
1 pound(s) strawberries, thinly sliced
Confectioners’ sugar, for dusting
Make the pastry: Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour. Make indentations in the flour mixture and drizzle in the water. Pulse just until the flour is moistened. Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms. Flatten the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
On a floured work surface, dust the top of the pastry with flour. Roll out to an 8-by-15-inch rectangle. Fold the rectangle into thirds like a letter, brushing off any excess flour. Roll it out to a rectangle and fold it again, dusting with more flour as necessary. Cover and refrigerate for 30 minutes. Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between. Refrigerate the pastry for 1 hour.
Preheat the oven to 425 degrees F. Cut out a 10-inch round of parchment paper. Line a large rimmed baking sheet with parchment. Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round. Brush off any excess flour and transfer the pastry to the prepared baking sheet. Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
Bake the pastry in the middle of the oven for 10 minutes. Reduce the oven temperature to 375 degrees F and bake for about 35 minutes, until starting to brown around the edge. Remove the cake pan and parchment round and cover the edge of the pastry with foil. Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp. Transfer the pastry to a rack to cool.
Assemble the tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the whipped cream over the pastry and arrange the sliced strawberries on top. Dust the tart with confectioners’ sugar, cut into wedges, and serve.
I’ve done In Season (March/April) Foods, Grilling/Picnic Foods, Cruciferous Vegetables, President’s Day Related Recipes, and Iron-Full foods. What other recipe themes would you all like to see? You can send me messages at moonbehindclouds.tumblr.com
1. To prepare salsa, combine first 6 ingredients; cover and refrigerate.
2. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.
4. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.
**1 egg can be substituted with 1tbsp ground flaxseed with 3tbsp water OR Ener-G Egg Replacer OR 1tbsp soy flour/arrowroot with 2tbsp water.
2 tablespoon(s) red wine vinegar, mixed with 6 tablespoons of ice water
1 cup(s) sugar, plus more for sprinkling
1 teaspoon(s) sugar
1/4 cup(s) quick-cooking tapioca
Pinch of salt
2 cup(s) pitted sweet cherries
3/4 pound(s) (3 cups) raspberries
1/2 pound(s) (1 1/2 cups) blueberries
1 teaspoon(s) all-purpose flour
2 tablespoon(s) heavy cream
Make the crust: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it’s the size of small peas. Add the frozen butter and pulse until it’s the size of small peas. Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough
starts to come together. Turn out onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into 2 disks. Wrap in plastic and refrigerate until firm, at least 2 hours.
On a lightly floured surface, roll out one disk of dough to a 12-inch round, 1/8 inch thick. Transfer to a 10-inch metal pie plate and freeze for 20 minutes. Roll out the remaining dough 1/8 inch thick. Transfer to a baking
sheet and freeze for 20 minutes.
Make the filling: In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently.
Mix the flour and the remaining 1 teaspoon of sugar. Sprinkle in the crust; tap out the excess. Spoon the filling into the crust.
Using a fluted pastry wheel, cut the remaining dough into 3/4-inch-wide strips. Arrange the strips across the pie in a lattice pattern. Trim the overhanging strips to 1/2 inch and press them to the crust. Pinch the rim between your fingers to flute it. Freeze the pie for 1 hour.
Preheat the oven to 400°. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour, or until the crust is richly browned and the filling starts to bubble. If necessary, cover the pie with foil for the last 10 minutes of baking. Let cool on a rack until warm before serving.