Preheat oven to 350 º
2 C flour
½ tsp baking powder
¼ tsp salt
1 C butter
1½ C sugar
1 tsp lemon zest
1 tsp vanilla
½ C milk
Blueberries and Lavender:
¾ C water
½ C sugar
4 tsp dried lavender flowers or 2 Tbsp fresh
2 tsp lemon juice
1 pint blueberries (10 oz.)
For Cake: prep a 9x5x3 pan with butter and flour. Whisk flour, baking powder and salt together. Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, beating well after each addition. Add zest and vanilla.
Reduce speed to low and add flour and milk alternately in batches, ending with flour. Bake 1-1¼ hours. Cool in pan for 30 minutes. Invert and cool completely.
For Berries: bring water and sugar to a boil (4 minutes). Remove from h ...
Makes about 64 marshmallowsActive Time: 25 minutes - Start to Finish: 3¾ hour (includes time for setting)
About ½ cup confectioners’ sugar for dusting and dredging
A stand mixer fitted with whisk attachment
A candy thermometer
3 (¼) envelopes unflavored gelatin
¾ c Lillet Blanc, divided (½ c for dissolving gelatin and ¼ c for the syrup)
1 ½ c sugar
1 c light corn syrup
¼ c water
• Lightly oil an 8-inch square baking pan.
• Sprinkle gelatin over ½ cup Lillet (water for non-alcoholic version) in bowl of mixer and let soften while making syrup.
• Stir together sugar, corn syrup, and a pinch of salt. Add ¼ cup water plus the remaining ¼ cup Lillet, (or for nonalcoholic add ½ cup water) in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240 degrees F. R ...
½ Tbsp cardamom pods
2 c dry white wine
¾ c sugar
1 ½ Tbsp fresh lemon juice
1/4 tsp saffron threads
Pinch kosher salt
1 lemon cut in half, squeezed into a medium bowl of water
4 firm pears, preferably with stems
1 6-ounce container crème fraîche
• Peel pears with a sharp paring knife, being careful to leave stems intact. Core from the bottom using a small melon-baller, again leaving stems intact. Put in bowl of lemon water to prevent browning.
• Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pe ...
Makes 1 loaf.
1½ c milk (350 ml)
1 c honey, preferably one with some character (300 grams)
zest of 1 clementine, tangerine or other small orange
1 c all-purpose flour (125 grams)
1 c whole-wheat, rye or buckwheat flour (125 grams)
½ tsp baking soda
1½ tsp baking powder
¼ tsp fine sea salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp ground cloves
½ tsp whole anise seeds
¼ tsp ground coriander seed (optional)
1/3 c chopped dried apricot (30 grams)
1. Preheat the oven to 350º F (180º C). Grease and flour a 9-inch (23-centimeter) loaf pan.
2. Pour the milk and honey into a small saucepan and stir over gentle heat until the honey has dissolved. Add the zest and set aside.
3. Combine the flours, baking soda, baking powder, salt and ...
These dainty little bites are surprisingly simple to prepare. The phyllo pastry shells are sold in the frozen food section in the supermarket. Thaw before filling.
The lemon-fig topping lends a subtly sweet note to the savory goat cheese filling.
Prepare the compote up to 2 days in advance and store in the refrigerator.
For Herb Day, a purchased fig jam was used in lieu of the compote.
Yield: 15 servings (serving size 2 tarts)
2 cups finely chopped dried black Mission figs
1 cup water
½ cup Marsala wine
1 T brown sugar
1 T grated lemon rind
1 T fresh lemon juice
⅛ tsp. salt
2 (2.1 ounce) packages mini phyllo shells (such as Athens)
½ cup (4 ounces) fat free cream cheese, softened
1 (4 ounce) package goat cheese
1 large egg white
Makes 2 loaves
2 sticks butter room temperature
2 ½ cups sugar divided
4 extra-large eggs
1/3 cup orange zest (takes about 6 oranges)
3 cups flour
1/2 t. @ baking soda, baking powder
1 t. kosher salt
3/4 cup orange juice divided
3/4 cup buttermilk
1 t. vanilla
1 cup powdered sugar
Heat oven to 350. Grease & flour two 81/2x41/2 loaf pans. Line bottom with parchment paper.
Cream butter & sugar vigorously for 5 minutes. Reduce mixer speed to medium and add eggs one at a time. Add zest.
In a large bowl sift together flour, soda, baking powder, and salt.
In a small bowl combine 1/4 cup orange juice with buttermilk.
Add flour and buttermilk mixture alternately ending with flour mixture. (Do not over mix)
Divide batter evenly between two pans. Smooth top.
Bake 45 ...
2 c pecan halves
1/4 c brown sugar firmly packed
1/4 c melted butter 4 tsp Mexican hot pepper sauce (Cholula)
1 tsp salt
1/2 tsp black pepper
Preheat oven to 350.
Lightly spray olive oil on a cookie sheet (cover cookie sheet with foil).
Mix all ingredients.
Spread on pan in one layer.
Bake 10 minutes until lightly toasted, stirring once.
(Herb Day 2014 hospitality table recipe)
1 cup sugar
1 cup butter
3 tablespoons sour cream
1/2 teaspoon soda
1 teaspoon almond extract
1/2 cup chopped almonds
3 cups flour
1 teaspoon baking powder
Cream butter and sugar.
Add soda to sour cream then add to butter and sugar.
Add almond extract and chopped almonds to creamed mixture.
Finally, add flour and baking powder and mix well. Mixture is moist.
Shape into 2 loaves on cookie sheet about 5 inches by 10 inches.
Use flour on fingertips and pat dough into a rounded-oblong loaf.
Bake 20-25 minutes in a 350 degree oven. Slice each loaf in half and slice each half into1-inch pieces. Bake again at 325 degrees about 15-20 minutes and brown each side of the toast. Store in an airtight container for several days. Great with coffee or tea.
¼ cup hazelnuts
1 tablespoon unsweetened cocoa powder
2 teaspoons cornstarch
1 ½ teaspoons cocoa nibs
2 ounces bittersweet chocolate finely chopped
1/8 to ¼ teaspoon ground cardamom
3 large egg whites
1/8 cream of tartar
Pinch of salt
¾ cup sugar
½ teaspoon pure vanilla extract
1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for 14 minutes until the skins blister. Transfer the nuts to a kitchen towel and rub together to remove the skins. Coarsely chop and transfer to a bowl. Add the cocoa, cornstarch, nibs, chocolate, and cardamom. Lower the oven to 300 degrees.
2. In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form. Add the sugar in a thin s ...
1 C flour
½ C butter (1 stick)
2 Tbsp water
Cut butter into flour. Sprinkle with water and mix to form a dough. Divide dough into 2 or 3 portions and place each on a cookie sheet, about 4”x12” (or 4”x8” for 3).
Preheat oven to 350º
½ C butter (1 stick)
1 C water
1 tsp almond extract
1 C flour
Combine butter and water in saucepan and bring to a rolling boil. Add almond extract and remove from heat. Stir in flour and mix to form a dough. Add eggs one at a time mixing well with each addition. Spread over dough strips and bake at 350º about 1 hour until a toothpick comes out dry. When cool, frost with butter frosting and garnish with almonds.
2 C confectioners’ sugar
3 Tbsp butter
2-3 Tbsp milk
(an Herb Day 2010 hospitality table r ...