 Pastry for a double crust pie (store bought, if you must) or Pastry Crust
2-14.5 ounce cans pitted tart cherries 1 cup sugar 1/4 cup cornstarch 1 tablespoon butter pinch of salt pinch of cinnamon Drain the canned cherries, reserving the juice (you should have 1 cup reserved juice). In a large saucepan, combine the sugar, cornstarch, cinnamon and salt. Stir to combine, then slowly pour in the reserved cherry juice. Stir and cook over medium heat until mixture boils and thickens. Remove from the heat and stir in the butter and cherries. Line the bottom of a pie plate with one crust. Crimp the edges. Cut out shapes in the other crust. (hearts, letters, or anything you desire). Pour the filling in the prepared crust and then top with cut out shapes. Whisk together 1 egg and a tablespoon of water. Lightly brush the top with the egg wash and sprinkle with sugar. Bake in a 450 degree oven for 10 minutes and then reduce the heat to 325 degrees and bake for another 35-45 minutes. Let cool completely.
0 Comments
 1 cup warm water
1/2 package (approx. 1 1/4 teaspoons) yeast 1 teaspoon sugar 2 cups whole wheat flour 3/4 cup all purpose flour 1 1/2 teaspoons kosher salt In a large bowl, combine water, yeast and sugar. Let sit until bubbly. Stir in the flours and salt, until combined (add more flour as needed to make a dough that is no longer sticky). Knead on a lightly floured surface until smooth. Place in a bowl coated with olive oil and cover with plastic wrap. Let rise until double. Punch down and divide into 2 pieces. Form pizzas on parchment paper and top with toppings. Transfer to oven and bake for 10 minutes or until crispy and cheese is melted.  1 pound ground turkey ( I use 85/15)
1 1/2 teaspoons seasoned salt 1 1/2 teaspoons black pepper 1 teaspoon garlic powder 1 teaspoon onion powder pinch of cloves 1/4 teaspoon crushed red pepper (more or less to taste) pinch of cayenne pepper 1 teaspoon ground sage 2 teaspoons brown sugar 1 teaspoon fennel seed (optional) Combine all the ingredients in a bowl and stir until seasoning is distributed throughout the turkey. Divide in 8 - 2oz. portions and shape into small patties. Fry in a non stick skillet.  3 cups flour
2 teaspoons baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 2 cups sugar 2 teaspoons vanilla extract 2 large eggs, preferably room temperature 4 very ripe bananas, mashed 1 cup plain Greek yogurt Place an oven rack in the center of the oven and preheat to 350 degrees. Generously butter a 9-10inch bundt pan. Set aside. In a bowl, whisk together the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating about 1 minute after each addition. Reduce the mixer speed to low and mix in the bananas. Finally, mix in 1/2 the flour mixture (don't be alarmed if the mixture looks curdled), add all the Greek yogurt and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top. Bake the in the bundt pan directly on the oven rack (don't place the bundt pan on a sheet pan) for 65-75 minutes or until a knife inserted in the cake comes out clean. (Check the cake after 30 minutes and if it is browning too quickly, loosely tent the pan with foil). When the cake is done, transfer to a wire rack to cool for about 10 minutes, then unmold and let cool completely to room temperature. Drizzle with lemon frosting, if desired. LEMON ICING Sift 3/4 cup powdered sugar into a bowl and squeeze enough fresh lemon juice (start with 2 teaspoons and add more by drops)to make an icing thin enough to drizzle down the cake. This cake gets better as it sits...it's even better flavor the second day!  1 pound ground turkey
1 egg 3/4 cup cooked brown rice 1 cup finely chopped fresh spinach leaves 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 teaspoon minced garlic 1 teaspoon dried thyme pinch of red pepper flakes Mix all ingredients until completely combined. Shape into 4 patties. Grill or pan fry. Serve with rhubarb chutney, swiss cheese and other toppings of your choice.  8 ounce log fresh goat cheese
2 tablespoons cornstarch 6 tablespoons all purpose flour 1 egg 1/2 cup club soda 1 1/2 cups panko bread crumbs salt Cut the goat cheese into 8 equal pieces (1 ounce each) and roll each piece into a ball. Chill on a wax paper lined baking sheet in the refrigerator for 15 minutes. Meanwhile, whisk together the egg and club soda. Slowly whisk in the flour and cornstarch. Whisk until smooth. Set aside. Place the panko bread crumbs in a separate plate or bowl. When the cheese has set in the refrigerator, drop into the batter and then roll in the bread crumbs. Repeat the process by dipping again and rolling again. Return the double dipped cheese balls to the wax paper lined baking sheet and this time, place them in the freezer for 15 minutes. While they are in the freezer, heat oil in a large saucepan or deep fryer to 375 degrees. Using a slotted spoon, place each ball into the hot grease and fry, turning occasionally, until they are golden brown, about 2 minutes. Transfer them to a paper towel lined plate and sprinkle with salt. Serve with Cucumber Salad and Mango Sauce if desired. CUCUMBER SALAD 1/2 cucumber, grated long way on the large whole of a box grater 1/2 carrot, grated the same as the cucumber 2 tablespoons apple cider vinegar 2 teaspoons sugar 1/2 teaspoon oregano pinch of salt. Combine all the ingredients for the dressing in a small bowl and then toss with vegetables just before serving. MANGO SAUCE 1 mango, diced 1/2 carrot, diced 3/4 cup water 1 garlic clove, minced splash of triple sec 1 tablespoon Thai sweet chili sauce In a small saucepan, simmer the diced carrot and garlic clove in the water until the carrot is tender. Remove from heat and cool slightly. Place the mango in the blender pitcher and add the cooled carrot (water and all). Pulse until smooth. Add the triple sec and thai sweet chili sauce. Stir to combine (strain if necessary). Chill until ready to use.  1/2 cup + 2 tablespoons butter,
2 eggs 4 cups diced rhubarb 2 1/2 cups sugar, divided 8 ounces cream cheese, diced 3/4 cup plain Greek yogurt 1/4 cup water 2 teaspoons lemon zest 2 1/2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/4 teaspoon almond extract Preheat the oven to 350 degrees. Grease and flour a 9 x 13inch pan. Set aside. In a large skillet, combine the diced rhubarb and 1 cup sugar. Cook over medium low heat until the rhubarb begins to break down, sugar is dissolved and mixture is slightly thickened. Set aside and let cool completely. Meanwhile, in a large bowl, cream the 1/2 cup softened butter and 1 1/4 cups sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the lemon zest. In a small bowl, combine 2 1/4 cups flour, 1 tablespoon baking powder and 1 teaspoon salt. In another bowl, combine the yogurt, water and almond extract. Alternately add the flour mixture and the yogurt mixture, beginning and ending with the flour mixture. Fold in the diced cream cheese. Spread the mixture in the prepared baking dish. Spoon cooled rhubarb over the top of the batter and then use a knife to swirl into the batter. In a small bowl, combine remaining 1/4 cup sugar, 1/4 cup flour and 2 tablespoons butter and mix until crumbled together. Spread over top of the batter. Bake for 40-50 minutes until toothpick comes out clean.  3 1/2 cups water
1 cup wheat berries 1/2 teaspoon salt 2 teaspoons + 1/4 cup olive oil (divided) 1 medium red onion, diced 1 clove garlic, minced 4 scallions, diced 2 carrots, diced 4 small radishes, diced 1/4 cup balsamic vinegar 1/4 cup fresh parsley salt and pepper, to taste In a saucepan, combine the water, wheat berries and salt and bring to a rapid boil. Cover and reduce to a simmer and cook for 45 minutes to 1 hour, until wheat berries are tender. Drain and set aside. In a large skillet, heat 2 teaspoons olive oil. Add red onion and cook until onions are softened. Add garlic and carrots and cook for another 3-5 minutes. (The carrots don't have to be cooked, I just prefer them to be a little tender). Remove the pan from the heat and add the drained wheat berries, radishes, 1/4 cup olive oil, 1/4 cup balsamic vinegar, parsley and salt and pepper. Combine all ingredients. Transfer to serving bowl and serve warm or room temperature.  8 organic oranges, sliced thin
2 cups sugar 1 vanilla bean 2 1/2 cups vodka 3 (750mll each) bottles rose wine In a large glass container with a lid that fits tightly, place the orange slices and pour over the 2 cups of sugar. Split the vanilla bean and scrape out the vanilla seeds. Add the seeds and the bean to the jar. Add the vodka and the bottles of wine. Stir to combine. Cover tightly and store in a cool, dark place for about 6 weeks. Shake or stir every few days. When ready to serve, strain wine through a sieve and discard all the solids. Drink with ice and a splash of club soda.  6 eggs, hard boiled, peeled
1./3 cup diced onion 1/2 cup mayo 1/4 teaspoon ground black pepper 1/2 teaspoon salt Chop eggs into small bits using 2 knives. Add remaining ingredients and stir to combine. Refrigerate. Some optional add ins: Celery Pickles Olives Jalapeno |
Recipes
All
Recipes
All
|
RSS Feed