Total: 30 minutes 4 servings These open faced sandwiches with crisp asparagus, prosciutto, and three layers of melted cheese are gooey and crunchy.
12 thin asparagus spears 1 tbsp extra virgin olive oil 2 large shallots, thinly sliced salt and freshly ground pepper 2 large plum tomatoes, sliced lengthwise 1/2 inch thick Four 3/4 inch thick sliced of peasant of Pullman sandwich bread 1/4 cup tapenade Four 1/8 inch thick slices each of Italian fontina, fresh mozzarella, and Gruyère cheese 4 very thin slices of prosciutto Aged balsamic vinegar, for drizzling
1) Bring a large skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 2 minutes. Drain and transfer to a plate. Wipe out skillet.
2) Add the oil and shallots to the skillet, season with salt and pepper and cook over moderate heat until softened, 4 minutes. Transfer the shallots to a plate. Add the tomatoes to the skillet, season with salt and pepper and cook over moderately high heat until lightly browned on one side, 2 minutes. Transfer to the plate with the shallots.
3)Preheat the broiler. Arrange the bread on a baking sheet; toast in the broiler 3 inches from the heat for 1 minute, until the cheese has melted. Top the tartines with the tomatoes and prosciutto, drizzle with the vinegar and serve.
Wine: The Gruyère, olives, and prosciutto in these Provençal sandwiches are delicious with a crisp Provençal rose like the strawberry-scented 2008 Commanderie de la Bargemone or the bright 2008 Jean-Luc Colombo de Cote Bleue.
Saturday, July 31, 2010
Rice Pudding
Cook time: 25 minutes
2 cups cooked rice 2 cups milk 1/2 cup sugar 1/2 teaspoon vanilla 1/2 cup sugar 1/4 cup raisins 2 eggs, slightly beaten 1/2 teaspoon cinnamon
Preparation: Place rice in bowl, add all ingredients, stir to mix, pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.
2 cups cooked rice 2 cups milk 1/2 cup sugar 1/2 teaspoon vanilla 1/2 cup sugar 1/4 cup raisins 2 eggs, slightly beaten 1/2 teaspoon cinnamon
Preparation: Place rice in bowl, add all ingredients, stir to mix, pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.
Pumpkin Muffins
2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 stick butter 1/2 cup sugar 2 eggs 1/2 cup buttermilk 2/3 cup pumpkin 1/4 cup brown sugar 2 tablespoons molasses 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon ground clove or allspice
1-In a small bowl, sift together the flour, baking powder, bakings soda, and salt. In a separate large bowl, beat the butter and sugar until they are fluffy in texture and pale in color. Beat in the eggs and buttermilk until well blended. Add the flour mixture to form a batter.
2- Preheat over to 375 degrees. In a medium size bowl, mix together the pumpkin, brown sugar, molasses, cinnamon, ginger, and ground cloves until blended. Stir into the batter.
3- Ladle the batter into the twelve 2 1/2 inch greased muffin cups and bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for five minutes and then turn the muffins out onto the rack and allow them to cool completely.
1-In a small bowl, sift together the flour, baking powder, bakings soda, and salt. In a separate large bowl, beat the butter and sugar until they are fluffy in texture and pale in color. Beat in the eggs and buttermilk until well blended. Add the flour mixture to form a batter.
2- Preheat over to 375 degrees. In a medium size bowl, mix together the pumpkin, brown sugar, molasses, cinnamon, ginger, and ground cloves until blended. Stir into the batter.
3- Ladle the batter into the twelve 2 1/2 inch greased muffin cups and bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for five minutes and then turn the muffins out onto the rack and allow them to cool completely.
Soft Mead
1 quart water 1 cup honey 1 sliced lemon 1/2 teaspoon nutmeg
Boil together all ingredients in a non-metallic pot. While boiling, scrap off the "scum" with a wooden spoon. When no more rises, add the following:
pinch of salt
juice of 1/2 lemon
Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast or any other occasion where mead is drunk.
Boil together all ingredients in a non-metallic pot. While boiling, scrap off the "scum" with a wooden spoon. When no more rises, add the following:
pinch of salt
juice of 1/2 lemon
Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast or any other occasion where mead is drunk.
Cinnamon Rosemary Tea
1/16th tablespoon of rosemary
Three-four cinnamon sticks
10 drops of lemon juice
Any brand of tea
(Optional orange peel)
Three-four cinnamon sticks
10 drops of lemon juice
Any brand of tea
(Optional orange peel)
Wassail, alternate recipe
2 cups cranberry juice
1/4 cup grenadine (cherry juice)
1 cup orange juice.
1/4 cup grenadine (cherry juice)
1 cup orange juice.
Bailey's Irish Cream Truffles
1/4 cup Bailey's Irish Cream 1 tablespoon butter 12 oz. semisweet chocolate pieces 2 egg yolks 1/4 cup heavy cream
Melt chocolate pieces, Bailey's, and heavy cream together over very low heat. Whisk in yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate several hours, or overnight, until firm. Make small balls with a teaspoon. Roll in powdered sugar or cocoa.
Melt chocolate pieces, Bailey's, and heavy cream together over very low heat. Whisk in yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate several hours, or overnight, until firm. Make small balls with a teaspoon. Roll in powdered sugar or cocoa.
Boiled Custard
1 quart milk 4 large eggs 1/2 teaspoon salt 3/4 cup sugar 1 teaspoon vanilla
Scald milk in heavy pan- do not boil. Thoroughly beat eggs, adding salt, and sugar. Beat a little of the hot milk into the egg mixture, stirring constantly. Pour egg mixture into hot milk, stirring well. Slowly bring to a boil until mixture coats a wooden spoon. Remove from heat and beat until cool. Add vanilla and chill well.
Scald milk in heavy pan- do not boil. Thoroughly beat eggs, adding salt, and sugar. Beat a little of the hot milk into the egg mixture, stirring constantly. Pour egg mixture into hot milk, stirring well. Slowly bring to a boil until mixture coats a wooden spoon. Remove from heat and beat until cool. Add vanilla and chill well.
Moon Cookies
2 cups flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter 1 cup sugar 1 egg, well beaten 1 teaspoon vanilla 1 tablespoon milk
Sift together into a bowl the flour, baking powder, and salt then set aside. Cream the butter, add the sugar and stir until creamy. Add the egg, vanilla, and milk and stir until smooth. Add the dry ingredients a little at a time. Chill for at least 1 hour. Roll out 1/8 inch thick on a lightly floured surface. Cut into circles with a round cookie cutter, a biscuit cutter, or a floured drinking glass. Sprinkle with sugar. Bake on an ungreased cookie sheet at 375 degrees for 8-10 min.
Sift together into a bowl the flour, baking powder, and salt then set aside. Cream the butter, add the sugar and stir until creamy. Add the egg, vanilla, and milk and stir until smooth. Add the dry ingredients a little at a time. Chill for at least 1 hour. Roll out 1/8 inch thick on a lightly floured surface. Cut into circles with a round cookie cutter, a biscuit cutter, or a floured drinking glass. Sprinkle with sugar. Bake on an ungreased cookie sheet at 375 degrees for 8-10 min.
Anise Cookies for Yule
1 1/2 cup flour 2 eggs 2/3 cup sugar 1/2 teaspoon anise seeds
Beat the eggs until lemon color, add sugar. Grind up the anise with mortar and pestle. Sift the flour and add the ground anise seeds. Drop by spoonful onto a cookie sheet. Refrigerate overnight. Bake in a 300 degree over for 20-30 minutes. (Till firm, not brown)
Beat the eggs until lemon color, add sugar. Grind up the anise with mortar and pestle. Sift the flour and add the ground anise seeds. Drop by spoonful onto a cookie sheet. Refrigerate overnight. Bake in a 300 degree over for 20-30 minutes. (Till firm, not brown)
Wassail for Yule
1 teaspoon bitters 6 cinnamon sticks 1 teaspoon ground allspice 12 oz frozen apple juice 2 cups cranberry juice 1/2 cup sugar 16 whole cloves
Tie spices together in a cheesecloth bag. Combine juices, sugar, bitters. Simmer together for 10 minutes and remove spice bag. Serve hot.
Tie spices together in a cheesecloth bag. Combine juices, sugar, bitters. Simmer together for 10 minutes and remove spice bag. Serve hot.
Winter Solstice Lemon Shortbread
1 cup butter, softened not melted 2 tablespoons lemon juice 1/2 cup and 2 tablespoons sugar 2 cups flour 1 tablespoon sugar
Beat together butter and lemon juice in a mixing bowl. Slowly add the sugar and the flour, beating continuously until smooth. Put into a 10 inch buttered pan. Press down with your fingers. Bake in 350 degree over for 20-25 minutes. (Edges will be slightly brown.) Cool on a wire rack. Sprinkle with the tablespoon of sugar and cut into wedges or squares.
Beat together butter and lemon juice in a mixing bowl. Slowly add the sugar and the flour, beating continuously until smooth. Put into a 10 inch buttered pan. Press down with your fingers. Bake in 350 degree over for 20-25 minutes. (Edges will be slightly brown.) Cool on a wire rack. Sprinkle with the tablespoon of sugar and cut into wedges or squares.
Apple Scones
2 cups flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, chilled 1 apple, peeled, cored, shredded 1/2 cup milk 2 tablespoons milk 2 tablespoons sugar and 1/2 teaspoon cinnamon Makes 12 scones.
1) Measure flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form soft dough.
2) Turn dough out onto a lightly floured surface. Knead 8-10 times. Pat into two 6 inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle sugar and cinnamon. Score each into 6 pie shaped wedges.
3) Bake at 425 degrees F for 15 minutes, or until browned and risen. Serve warm with butter.
1) Measure flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form soft dough.
2) Turn dough out onto a lightly floured surface. Knead 8-10 times. Pat into two 6 inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle sugar and cinnamon. Score each into 6 pie shaped wedges.
3) Bake at 425 degrees F for 15 minutes, or until browned and risen. Serve warm with butter.
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