Honey, Hazelnut And Brown Butter Tea Cakes With Herbed Goat Cheese

Honey, Hazelnut and Brown Butter
Tea Cakes With Herbed Goat Cheese

This recipe highlights beautiful honey and thyme planted to keep the bees happy, and incorporates goat cheese in honor of generous ruminants that have changed many people’s perceptions of goat milk, including my own. 
Ingredients:
1 cup hazelnut, almond or walnut flour
½ cup sugar
¼ cup honey
5 tablespoons all-purpose flour
Generous pinch salt 
4 large egg whites, at room temperature
½ teaspoon vanilla
2½ ounces brown butter, slightly warm (liquified)
Directions:
Preheat the oven to 375º F and, ideally using softened butter, thoroughly grease the insides of mini muffin or madeleine pans.

Combine the hazelnut flour, sugar, allpurpose flour and salt. Stir in the egg whites and vanilla, then add the browned butter and honey.

Fill each pan so that the batter almost reaches the top. Flatten the tops of the cakes by sharply rapping the pans on a counter, then bake for 13 minutes, until golden in color.

Allow the cakes to cool in the pans, then flip pans and give them a good shake to release cakes onto a plate or clean counter surface.

Tea Time Herbed Goat Cheese
This grassy, earthy cheese ball makes a great complement to sweet, nutty tea cakes, and can be rolled up in minutes.
Ingredients
Chèvre
Fresh thyme
Za’atar spice blend
Sumac
Sea salt
Honey
Edible flowers (I use white society garlic blooms)
Directions:
Roll a small handful of soft chèvre into a ball. Place fresh thyme leaves on a plate, then roll the ball over them with your palm, so the cheese picks up the leaves.

Next, drizzle the ball with honey and cover the plate with 1 to 2 tablespoons za’atar and sprinkle with a pinch of sumac. Using the same technique, coat the ball with spices. Drizzle another small amount of honey over the ball before sprinkling it with sea salt and pressing edible flowers onto the surface.

Gingerbread With Lemon Sauce or Bourbon-Chantilly Cream

 

Gingerbread With Lemon Sauce 

or Bourbon Chantilly Cream

James Beard Award-winning author Toni-Tipton Martin showcases the techniques, ingredients, and dishes of African American cookery in Jubilee: Recipes from Two Centuries of African American Cooking. Paying homage to the “old-time ginger cake” she, alongside chef Joe Randall, creates her version of the dessert made even sweeter with lemon sauce and a bourbon-chantilly cream.

Ingredients
2-1/2 cups all-purpose flour, plus extra for the pan
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup molasses
1 cup boiling-hot coffee
1 stick (4 ounces) butter, melted
1/2 cup packed dark brown sugar
2 large eggs, beaten
Lemon Sauce or Bourbon Chantilly Cream, for serving
Directions:
Preheat the oven to 350°F. Lightly coat a 13 × 9-inch baking pan with butter or shortening. Dust with flour, tapping out the excess.

In a bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. In a bowl or measuring cup, stir together the molasses and coffee.

In a stand mixer fitted with the paddle attachment, beat the melted butter, brown sugar, and eggs on medium speed until light. Beat in the flour mixture in three additions, alternating with the coffee molasses mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl, then beat for 30 seconds longer.

Pour the batter into the pan. Bake until a wooden pick inserted in the center comes out clean, 30 to 45 minutes. Cool the gingerbread in the pan on a wire rack, then cut into squares and serve warm with lemon sauce or bourbon-chantilly cream.The Gingerbread with Lemon Sauce is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved. Serves 12 to 15

James Beard Award-winning author Toni-Tipton Martin showcases the techniques, ingredients, and dishes of African American cookery in Jubilee: Recipes from Two Centuries of African American Cooking. Paying homage to the “old-time ginger cake” she, alongside chef Joe Randall, creates her version of the dessert made even sweeter with lemon sauce and a bourbon-chantilly cream
                                            Lemon Sauce
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 to 3 tablespoons butter (to taste), cut into pieces, at room temperature
Grated zest and juice of 1 lemon
1/2 teaspoon vanilla extract
Pinch of salt
Directions:
In a small saucepan, whisk together the sugar and cornstarch until well mixed. 

Gradually whisk in the boiling water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is thick and resembles syrup, about 5 minutes.
Add the butter, lemon zest, lemon juice, vanilla, and salt, and stir until the butter has melted. Cool to room temperature to serve. Yield 1 cup

The Lemon Sauce is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.

Bourbon-Chantilly Cream

Ingredients
1 cup heavy whipping cream
2 teaspoons powdered sugar, sifted
2 teaspoons bourbon
Directions
In the chilled bowl of an electric mixer with chilled beaters, whip the cream to soft peaks. Sprinkle in the sugar and beat until blended, no more than 30 seconds. Add the bourbon, beating until stiff peaks form. Do not overbeat.

The Bourbon Chantilly Cream is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.  Yield 2 cups

Syracuse Salt Potatoes

 

Syracuse Salt Potatoes

It isn't until you've drained the potatoes of their salty water and watched as the sparkly, salty crust developed; then dunked or doused them in butter and herbs and bitten into their tender centers that you realize that Syracuse Salt Potatoes are so much more than just salty potatoes. They're the absolute perfect iteration of boiled potatoes.

Ingredients
3 pounds new potatoes, scrubbed clean
1 cup kosher salt
4 tablespoons unsalted butter
Fresh herbs, chopped, to serve

Directions:
Whisk the salt into a gallon of water in a large pot until fully dissolved and no salt sinks to the bottom of the pot. 

Add the potatoes to the pot, bring to a boil over high heat, and then reduce to a simmer and cook until the potatoes are fork-tender and about a quarter of the water has evaporated, about 25-35 minutes.

Drain the potatoes in a colander and allow to sit while salt crust develops. 

Meanwhile, melt the butter in a microwave-safe bowl. Drizzle the melted butter over the potatoes or serve on the side for dipping. 

Sprinkle the potatoes with chopped herbs and serve immediately.

No-Bake Lemon Cashew Pie ~ Vegan

No-Bake Lemon Cashew Pie

This new twist on a lemon meringue pie features a yummy vegan filling with a crust that won't leave you disappointed.
Ingredients:
For The Crust:
1 cup (155 g) raw almonds
1 cup (180 g) dates, pitted
3 Tablespoons (45 ml) unrefined coconut oil, melted
For The Filling:
¾ cup (180 ml) warm water
3 lemons, zested and peeled
¼ cup (60 ml) maple syrup
1 teaspoon vanilla extract
2½ cups (375 g) raw cashews
½ cup (90 g) dates, pitted
Directions:
For The Crust:
Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.  

Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.

For the Filling: 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed and increase to its highest speed. Blend for 60 seconds until it is smooth, using the tamper to press the ingredients into the blades.

Pour the filling evenly across the pie crust and place into the refrigerator for 2-3 hours or until the pie is set.

Cacio e Pepe Rolls

 

Cacio e Pepe Rolls

The popular cheesy, peppery pasta provides inspiration for these flaky, savoury rolls. For the best results, use a scale to measure flour, and ensure everything is chilled (except the cream cheese). The rolls can be frozen and baked straight from the freezer for an impromptu cinq à sept celebration.   Makes 12 rolls.  

Ingredients:

Toasted Pepper Cream

1 tbsp (15 mL) unsalted butter

1 tsp (5 mL) freshly ground pepper

1/4 cup (60 mL) soft cream cheese, at room temperature

Dough
3 cups (750 mL) all-purpose flour (390 g), plus more for dusting surface
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) fine sea salt
1/4 tsp (1 mL) freshly ground pepper
8 oz (225 g) unsalted butter, cold, cut into 1/2-inch (1-cm) pieces
1 cup (250 mL) chilled buttermilk, plus more as needed for dough and brushing
1 1/4 cups (310 mL) finely grated Pecorino Romano, chilled

Directions:
For the toasted pepper cream, melt butter in a small saucepan over medium-low heat. Add pepper and stir until fragrant, about 15 
seconds. Remove from heat and set aside for a few minutes to cool.

Place cream cheese in a medium bowl. Stir until a smooth paste forms. Stir in butter mixture until well combined. Set aside.

To make dough, in a large bowl, whisk flour, baking powder, baking soda, sugar, salt and pepper. Scatter in butter. Using a pastry blender or your fingers, work butter into flour until no piece of butter is bigger than a pea. Pour in buttermilk and stir with a fork to combine. When dough is close to coming together, use your hands to mix in the final bits of flour. If the mixture still seems a bit dry, add 1 tsp (5 mL) buttermilk at a time, just until the dough comes together.

Transfer to a lightly floured surface and gently pat into a rectangle. Fold into thirds, as you would a letter. Rotate so long side is facing you. Cut in half crosswise and stack the two pieces on top of each other.

Using a rolling pin, gently roll dough into a rectangle and repeat process above.

Roll into a 9 x 12-inch (23 x 30-cm) rectangle with long side facing you. Spread toasted pepper cream to edges of dough. Sprinkle Pecorino Romano evenly overtop. Roll dough onto itself, lengthwise, into a tight coil. Cut log into 12 even rounds. Place on a parchment-lined baking sheet at least 2 inches (5 cm) apart, tucking tail of each 
roll underneath. Freeze for 15 minutes.

Place rack in centre of oven and preheat to 400°F (204°C).

Brush biscuit tops with buttermilk. Bake until golden brown, 20 to 22 minutes. Cool a few minutes before serving. (Rolls are best served on the day they are baked. The unbaked rolls can be frozen fully on the tray then transferred to a freezer bag and stored in freezer for up to 1 month. 

Bake from frozen and add a few minutes to the baking time.)

Salted Caramel Kentucky Butter Cake

Salted Carmel Kentucky Butter Cake

Ingredients

3 cups / 13 1/2 ounces flour (all purpose)
2 cups sugar (granulated)
1 teaspoon of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk or fermented milk
1 cup butter (room temperature)
2 teaspoons vanilla
4 large eggs
sauce

3/4 cup sugar
1/3 cup butter
3 tablespoons of water
2 teaspoons vanilla

Directions:
Preheat oven 325°F .

Generously greased & flour a 12-c Bundt pan or 10-inch tube pan.

In large bowl, combine flour, 2 cups sugar, salt, baking powder and club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla and eggs; beat on low speed until moistened. Increase mixer speed to medium and beat for about 3 more minutes. Spoon batter to cake pan also spreading evenly.

Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water and 2 teaspoons vanilla; cook, stirring, until butter is melted. Do not bring blend to boil.

Remove the cake to a wire rack and, while still in the pan, pierce with a fork or skewer. Pour the hot butter sauce over the hot cake.

Green Goddess White Bean Dip ~ Vegan

Green Goddess White Bean Dip 

A mash-up of green goddess dressing and hummus, this verdant dip is a great excuse to raid your herb garden. Avocado gives it the creaminess we all crave from a chip-and-vegetable dip, while keeping the dip dairy-free and vegan-friendly.
Ingredients
1 can (19 oz) white kidney beans, drained, rinsed
1 large ripe avocado, flesh removed
2 cloves garlic, smashed
2 tbsp (30 mL) toasted pine nuts, plus more to garnish
1/2 cup (125 mL) chopped flat-leaf parsley
1/2 cup (125 mL) chopped basil
1/4 cup (60 mL) chopped chives
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) finely grated lemon zest
Salt and freshly ground pepper to taste
3 tbsp (45 mL) extra virgin olive oil
Flaky sea salt and whole basil leaves to garnish

Directions:
In a food processor, combine beans, avocado, garlic, pine nuts, parsley, basil, chives, lemon juice and zest. Blend until smooth, about 2 minutes. Scrape down sides of bowl. Season with salt and pepper. With motor running, slowly add olive oil. Run machine until smooth, about 1 minute.

Transfer dip to a serving bowl. Garnish with pine nuts, a pinch of flaky salt and basil leaves. Serves 6 to 8

Stuffed Ham And Swiss Breakfast Casserole

Stuffed Ham And Swiss Breakfast Casserole

French toast meets breakfast sandwich in this ooey gooey ham-and-Swiss breakfast casserole. The mini croissants add buttery richness that is balanced with a bite of sharp Dijon mustard and Swiss cheese.
You can get creative and mix up the croissant fillings. Substitute sausage for the ham and American or Cheddar cheeses for the Swiss. The base of the savory breakfast casserole adapts well to the filling changes.

This ham-and-cheese casserole is a full meal, but to round out the plate, offer up a fruit salad. Or if this is a brunch main, an orange-studded salad with a poppy seed dressing would be a great option.

Already the ultimate make-ahead meal, you can freeze this breakfast and keep it on hand for busy weeks or weekends when you have company over. Just complete this dish through step 3, then cover it with plastic wrap and aluminum foil. Pop it in the freezer. When you're 
ready to serve it, move it to the fridge, and let it thaw overnight. Warm at room temperature for 30 minutes before putting in the oven.
Ingredients
10 (1 1/4-oz.)deli smoked ham slices (1/4 inch thick)
10 mini croissants
10 (1/2-oz.) Swiss cheese slices
6 large eggs
2 cups heavy whipping cream
2 tsp. Dijon mustard
Thyme sprigs

Directions:

Microwave ham slices between paper towels on a microwavable plate on HIGH 45 seconds. Blot with paper towels to remove excess moisture.

Split croissants open with a serrated knife. Top bottom half of each croissant with 1 ham slice and 1 Swiss cheese slice (folding ham and cheese to fit, if needed). Cover with top half of croissant. Place stuffed croissants in a lightly greased (with cooking spray) 13- x 9-inch baking dish.

Whisk together eggs, heavy cream, and Dijon mustard in a large bowl. Pour mixture slowly over stuffed croissants. Cover with plastic wrap, and refrigerate 8 hours or overnight.

Preheat oven to 350°F. Remove plastic wrap; bake in preheated oven until golden brown and knife inserted in center comes out clean, 40 to 45 minutes, covering with aluminum foil the last 15 minutes to prevent overbrowning. Garnish with thyme sprigs.

 

Cinnabon Coffeecake

 

Cinnabon Cinnamon Roll Cake

Ingredients:

Bottom Layer

3 cups all-purpose flour

1 1/2 cups milk

1 cup white sugar

2 eggs

4 teaspoons baking powder

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 cup butter, melted

Top Layer

1 cup butter, softened

1 cup brown sugar

2 tablespoons all-purpose flour

1 tablespoon ground cinnamon

Glaze:

2 cups confectioners' sugar

5 tablespoons milk

1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.

Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan.

Swirl the top layer into the bottom layer with a knife to create a marble effect.

Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.

Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth.

Drizzle over warm cake.

Mixed Berry Pastries

Mixed Berry Pastries

Ingredients:

1 Tablespoon flour

1 (17 oz) pkg Puff Pastry, thawed

8 oz. cream cheese, softened

Zest and juice of 1 small lemon

1/2 teaspoon vanilla

1 cup blueberries

1 cup raspberries

1 cup blackberries

1 to 2 tablespoons sugar, depending on tartness of berries

2 tablespoons powdered sugar

Directions:

Preheat oven to 400*F

Sprinkle flour on cutting board, lay out puff pastry sheets.  Cut each sheet into four squares then place on a parchment-lined baking sheet.  

Fold the corners of the squares about 1 inch inward toward the center.

Whip the cream cheese, lemon zest and lemon juice and vanilla until combined.  In another bowl, combine berries, then toss with granulated sugar.  Spoon 1 heaping tablespoon cream cheese onto the center of each pastry square.

Bake pastries 15 to 17 minutes or until golden brown.  Remove from oven and let cool 15 minutes.  Top each pastry square with 2 Tablespoons of berries, then sift powdered sugar on top.  

Makes 8 servings

Salmon Risotto ~ Parsley Walnut Pesto

Salmon Risotto

Ingredients:
4 tablespoons butter, divided
1/2 cup minced shallots, or yellow onion
2 cups risotto rice (see above for varieties)
1/2 cup Marsala or white wine
6 cups salmon stock, or low-sodium chicken stock
6 ounces flaked, cooked salmon
3 tablespoons pesto
Black pepper to taste
Directions:
Heat the butter in a medium pot over medium-high heat. When it's hot, add the minced shallots and sauté, stirring often. When the shallots are soft, add the rice and stir well. Cook, stirring often, a few minutes, then add the Marsala or white wine. Stir constantly until the liquid has mostly evaporated. 

Start adding the stock 1 cup at a time, stirring it in well. Turn the heat down to medium-low, and cook this, stirring often, until the liquid has mostly been absorbed. Repeat with another cup of stock, and so on until the rice is tender, but still a little al dente. It's possible you will need another cup of liquid. If this is the case, use water. 

Once the rice is about ready, stir in the salmon and the pesto and cook another few minutes. You want your risotto to be loose enough to serve in a bowl, not a plate, so add water if need be. Grind some pepper over it and serve.  Serves 4

Notes
Keep in mind this works just as well with trout or char.
Keys to Success  When you add the stock or water, it needs to be at least room temperature, or warm. So if you want to speed things up a little, put all the stock in another pot and bring it to the steaming point.
It is the stirring that makes good risotto. No getting around it. No matter what someone may tell you, you need to stir risotto to get that starchy creaminess. Comes with the territory. 

As I mention above, the salmon or trout can be leftover, smoked, poached or whatever. I rarely cook salmon just for this recipe.
Any pesto will do. Store-bought basil pesto is nice and easy, but if you can make it or find it, a parsley-walnut pesto goes better with the salmon.

Parsley Walnut Pesto

Ingredients:

3/4 cup walnuts, pecans or pine nuts
1 cup chopped parsley, tightly packed

1/2 cup finely grated pecorino or Parmigiano cheese
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1 to 2 garlic cloves, chopped
Black pepper to taste

Directions:

Put all the ingredients except for the oil into a large mortar and grind to a stiff paste. Once everything is pretty well ground, drizzle in about a quarter of the olive oil and grind it into the pesto. Repeat with another quarter of the oil and then another, until you have incorporated all the oil into the pesto.

Alternately, you can put everything but the oil into the bowl of a food processor. Buzz the mixture while slowly drizzling in the oil. The more oil you use, the more like a sauce and less like a condiment your pesto will be. 

When the pesto is coming together, taste for salt, and add if needed. Serve your parsley pesto right away, or put in a covered container with plastic wrap set down right on the top of the pesto to keep out air. This help keeps the color nice and bright. Use within a couple days, or freeze for up to 6 months.  10 Servings

 

German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars

Ingredients
3 cups pecan halves
1 & 3/4 cups all-purpose flour
3/4 cup confectioners' sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Directions:

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.