Cranberry Oatmeal Biscuits With Orange

CRANBERRY OATMEAL BISCUITS  

You can omit the cranberries here if you don’t like them. Leftovers are a lovely nibble with a cup of tea.

1 cup (250 mL) all-purpose flour
½ cup (125 mL) rolled oats
½ cup (125 mL) dried cranberries
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
¼ cup (60 mL) cold unsalted butter, cubed
¼ cup (60 mL) cold milk
1 large egg
1 tbsp (15 mL) honey

Directions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine flour, oats, cranberries, baking powder and salt in a food processor and pulse until oats and cranberries are chopped. Add butter and pulse until the texture of coarse bread crumbs.

Beat milk, egg and honey together. Add to the processor and pulse until just combined. Using a heaping ¼-cup (60-mL) measure, divide oat mixture into 6 portions and place onto prepared baking sheet. Flatten slightly.

Bake 12 to 14 minutes or until golden and flaky.

Makes 6 biscuits

Orange Hollandise Sauce

Make sure the butter is hot for this easy hollandaise—this cooks the egg yolks to thicken them and blends in more easily.

2 tbsp (30 mL) orange zest
¼ cup (60 mL) fresh orange juice
3 tbsp (45 mL) lemon juice
2 egg yolks
Salt and freshly ground pepper to taste
¾ cup (175 mL) hot melted butter

Blend together orange zest and juice, lemon juice, egg yolks and salt and pepper in a blender until combined. With the blender running, slowly drizzle in melted butter. Sauce should be thickened and smooth. Transfer to a thermos to keep warm if not using right away.

Serves 4

Wrapped Asparagus With Hollandaise Sauce

Wrapped Asparagus With Hollandaise Sauce

Serves 8

Ingredients

1 (17.3 oz.) box frozen puff pastry, 2 sheets, thawed

1 pound asparagus

1 bay leaf

1 egg, lightly beaten

3/4 cup Parmesan cheese, grated

3/4 cup balsamic vinegar

1 tablespoon sugar

1 tablespoon sea salt

1 small bowl water

Hollandaise:

4 egg yolks

3/4 cup (1 1/2) sticks unsalted butter

2 tablespoons freshly squeezed lemon juice

1 pinch cayenne pepper

salt, to taste

Directions

Preheat oven to 400 F and line 2 baking sheets with parchment paper or aluminum foil.

Combine beaten egg with a splash of water in a small bowl and set aside.

Lay pastry sheets out flat and cut into thirds along the folds. You should have 6 rectangles.

Roll out each rectangle to about 6×10 inches and cut each rectangle into 3-4 triangles. (Cut in a zig-zag motion.) Repeat with remaining pastry.

Sprinkle all cut triangles with Parmesan cheese.

Place asparagus on the bottom, long edge of pastry triangle and wrap to encase the vegetable. Seal the edge (which should be on top) with a brush of water from small bowl.

Transfer asparagus wraps to baking sheets and lightly brush the tops with beaten egg.

Sprinkle all wraps with sea salt, place in oven and bake for 15-16 minutes, or until puffed up and golden brown.

For Balsamic dipping sauce: In a small saucepan over medium-high heat, combine balsamic, sugar and bay leaf together and bring to a boil.

Cook until mixture has thickened and is reduced. 10-15 minutes. Discard bay leaf.

Set up a double boiler by placing a medium saucepan, 1-inch full of water, over medium-low heat. Bring to a boil, then reduce to a simmer.

For Hollandaise: Melt butter in the microwave and skim off top layer of butter fat. Let cool 2-3 minutes.

In a heat-proof bowl, whisk egg yolks until smooth and place bowl over simmering water, whisking constantly until yolks lighten in color and double in volume.

Lower heat and gradually pour a little melted butter into egg yolks. Continue whisking and slowly add remaining butter.

Once completely incorporated, add salt, cayenne and lemon juice and mix together until smooth.

Serve asparagus immediately with hollandaise and balsamic dipping sauces drizzled on top or served on the side.

Chicken Breasts Topped With Asparagus Hollandaise Mousse

Chicken Breasts Topped With 

Asparagus Hollandaise Mousse

Serves 8.
Ingredients:

1 lb. fresh asparagus spears
3 T. minced shallots
2/3 cup hollandaise sauce (see below) 
8 boneless skinless chicken breasts

Flour seasoned with salt and pepper 
1/4 cup unsalted butter
1/4 cup dry white wine
1/2 cup freshly grated Parmesan

*

Directions:

1. For the mousse, wash and trim fresh asparagus. Cut into 1-inch pieces. Place in a saucepan with shallots and enough salted water to cover. Cook until tender about 12 minutes. Drain thoroughly, press out all water. Puree asparagus and shallots. Combine asparagus with hollandaise and keep warm.

2. Preheat broiler. Trim chicken breasts and pound to an even 1/2 inch thickness. Dip chicken in seasoned flour, shaking off excess. Heat butter in a large skillet over medium high heat and sauté chicken until golden brown, about 4 minutes on each side. Remove to a baking sheet. Add white wine to skillet and cook, scraping up any browned bits from the bottom of the pan. Pour reduction over chicken.

3. Preheat broiler. Evenly spoon the asparagus mousse on each chicken breast. Sprinkle with Parmesan and place under broiler until top begins to brown lightly and cheese is bubbling. Serve immediately.

Easy Microwave Hollandaise Sauce:
(Makes about 2/3 cup.) 
Melt 1/4 cup unsalted butter in a 2-cup measure for 45 seconds on High power. Whisk in 1 1/2 T. fresh lemon juice, 
3 egg yolks, 
1/4 cup half and half and 
1/2 tsp Dijon mustard. 
Cook sauce, uncovered, on High power, 1 to 1 1/2 minutes, whisking after 30 seconds and then every 15 seconds until thick and smooth. Season with salt and pepper to taste and more lemon juice as needed.

Traditional Hollandaise Sauce: 
(Makes about 1 cup.)
Whisk 3 egg yolks, 
1 tsp. mustard 
2 T. lemon juice 
in the top of a double boiler insert or in a stainless bowl that will fit over a saucepan. Heat 3 inches water in the saucepan and bring to a boil. Reduce heat and simmer the water. Set the pan or bowl over the simmering water and whisking constantly 
add 1 cup melted unsalted butter in a slow thin stream. As the sauce thickens you may add the butter faster. When all the butter has been added and the sauce has thickened,  season to taste with salt and pepper and more lemon juice as needed.