Tuesday, February 23, 2010

My Best Friend's Family Favorite Mustard Sauce

My best friend Erin has a lot of family recipes. She shared this one with me and we served it at my wedding. It was a big hit! Serve it on Easter ham or with a delicious charcuterie plate.

Seasonality: all year
Beverage pair: Pinot Noir (to go with the ham)

1 cup sugar
1 TBS dry mustard powder
3 eggs beaten
1/2 cup vinegar

-Cook in a double boiler until thick.

Saturday, February 20, 2010

Elizabeth's Magical Pepita Seed Rolls

These rolls are famous in their own right.

Seasonality: all year
Beverage Pair: Brown Ale

2 packs of dry yeast
1/2 cup luke warm water
1/3 cup molasses
1 TBS salt
1 TBS caraway seeds
1/4 cup shortening, melted
1 3/4 cup luke warm water
1 1/2 cup rye flour
1 1/2 cup whole wheat flour
3-4 cups all purpose flour
1/3 cup pepita seeds

-Dissolve yeast into 1/2 cup water.
-Stir in molasses, salt, caraway seeds, melted shortening, 1 3/4 cup additional water, rye flour and whole wheat flour.
-Beat until smooth.
-Stir in enough all purpose flour to form a dough and then add pepita seeds.
-Rest the dough for 10 minutes.
-Knead for 10 minutes.
-Let the dough rise in a bowl coated in olive oil for 1 hour or until doubled.
-Shape the dough into rolls and let rise for 1 additional hour.
-Bake at 400 for 35-40 minutes.

Wednesday, February 17, 2010

Moist Pumpkin Bread

This recipe is amazing in its versatility. It is crumbly and moist. My favorite application for this bread is mini finger sandwiches filled with Nutella. It makes an amazing sweet treat for a tea party or baby shower.

You can use your run-o-the-mill canned pumpkin for this recipe, or use fresh kabocha squash from the farmer's market. Really, any pumpkin puree will do. Just make sure that consistency of your puree is similar to that of canned pumpkin. If it is too dry, just add a little water.

Seasonality: Perfect pumpkin season is fall, but go ahead and make this recipe through the winter as well.

Beverage pair: Hot cider

2/3 cup shortening
2 cups sugar
4 eggs
2 cups pumpkin puree
2/3 cups water
3 1/3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1 tsp ground cloves

-Cream the shortening and sugar together.
-Then, add the eggs, pumpkin puree and water.
-In a separate bowl, whisk together flour, baking powder, salt, and spices.
-Add the dry ingredients to the wet ingredients and stir just until combined.
-Pour into 2 greased loaf pans and bake at 350F for about an hour.

Thursday, February 11, 2010

Biscuits Supreme

This is my absolute favorite biscuit recipe. It is perfect with gravy for a good old fashioned Southern breakfast. You can add a little more sugar and use it for shortcake or add cheese and bacon for a delicious savory snack. This recipe also adapts very well to vegan applications (see the parenthesis for ingredient substitutions).

Seasonality: all year
Beverage pairing: hot coffee

3 cups all-purpose flour
4 tsp. baking powder
1 TBS. sugar
1 tsp. salt
3/4 tsp. cream of tartar
3/4 cup butter (or vegetable shortening)
1 1/4 cups buttermilk (or 1 1/4 cup cup soy milk plus 1 TBS white vinegar)
1/4 cup whipping cream (or 1/4 cup additional soy milk)

- Whisk together flour, baking powder, sugar, salt and cream of tartar.
- Then, rub the butter into the flour mixture using your hands until the flour has pea size chunks of butter in it.
- Make a well in the center of the mixture and add buttermilk and cream. Mix just until the batter is moistened.
- Drop spoonfuls of batter onto un-greased baking sheets and bake at 450F for 10-12 min.

Monday, February 8, 2010

Vegan Double Chocolate Cake

Seasonality: Make this cake all year round.
Beverage pair: A nice robust red with some fruity overtones like a red zinfandel.

My husband is vegan, so this is an amazing recipe for me. Non-vegans will be surprised. This cake is really amazing!

For the cake:
Olive oil
1 cup warm water
1/2 cup cocoa powder
1 1/2 cup all purpose flour
1 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup olive oil
1 TBS. vanilla
2 tsp. distilled white vinegar

For the glaze:
2 ou. Dark Chocolate, chopped
1/2 cup confectioner's sugar
2 TBS. water

-Grease an 8" round pan with olive oil.
-Wisk the water and cocoa until smooth.
-Combine the remaining dry ingredients.
-Make a well in the dry ingredients and add cocoa mixture, oil and vanilla.
-Add the vinegar and pour directly into the pan.
-Bake at 350F until a toothpick comes out clean (30-45min)
For the Glaze:
-Melt chocolate in a double boiler.
-Add sugar and water.
-Wisk until smooth.