Continuing on with the recipes from the bookclub feast we come to the Minted Limeade, Iced Tea with Lemon Verbena Syrup and the Kaffir Lime and Lemongrass Vichyssoise…

All are very easy- do you remember my post making Mint Syrup a few months ago? Well for the limeade I  made another batch of mint syrup, and a batch of lemon verbena syrup for the iced tea, using the same method (click here to view) a few days before the party.

For Basic Limeade, Lemonade or Grapefruitade etc.  the recipe is the same:

Limeade Syrup

• 1-1/2 Cups water
• 1-1/2 Cups granulated sugar
• 1 Tablespoon finely grated Lime zest
• 1-1/2 Cups freshly squeezed lime juice (10-20 limes)

In a medium saucepan, heat the water until it’s almost boiling. Add the sugar  and zest to the hot water and stir to dissolve the sugar. Stir in the lime juice. Pour into a clean 1 quart glass jar and cool. Refrigerate. Combine with equal parts water to make straight  limeade.

For the Minted Limeade : combine 1 quart of Limeade syrup and one pint of mint syrup over ice in a punch bowl and added water. Garnish with fresh mint.

Home Brewed Ice Tea

• Eight bags Mighty Leaf Orange Dulce Tea
• Four bags Mighty Leaf Vanilla Bean Tea
• Two Bags Mighty Leaf Breakfast Blend Tea

Bring 1 quart spring water  to a boil in a small sauce pan place the tea bags in and cover for 4 minutes. Remove the teabags without squeezing. Cool. Place the tea concentrate in a glass punch bowl or container, add ice and water to strength desired. Serve with lemon verbena syrup on the side with a small ladle so guests can make the tea as sweet as they wish.

Kaffir Lime and Lemongrass Vichyssoise

• 4 Tablespoons, unsalted butter
• 3 large garlic cloves, mashed
• 1 pound leeks, washed well, white and pale green parts sliced
• 1 small onion coarsely chopped
• 4 Tablespoons minced lemongrass
• 10 small Kaffir lime leaves shredded
• 1 pound Yukon gold potatoes peeled and diced
• 2 Bay leaves
• Salt and Pepper to taste
• Water to cover all (about 6 cups)
• 2 cups whole milk or heavy cream depending on silkiness desired and fat levels
• Fresh chives for garnish

In a stockpot, melt the butter and add the onions, lemongrass, garlic, leeks and lime leaves. Cook until softened and the onions turn transparent being careful not to burn the garlic. Add the potatoes, bay leaves, Salt, Pepper and water and simmer for about 20 minutes or until everything is tender. Remove the bay leaves and use an immersion blender (or blend in batches in a regular blender) until everything is pureed. Add the milk or cream, taste for seasonings and add if necessary. Place in a container and chill for several hours. To serve place in small bowls or glasses and add chives, stir in and add some more chives for garnish.  Makes about 8 cups.

OK everyone does a crudites platter- but I think the trick is to have a yummy dip instead of opening a bottle of ranch or blue cheese dressing. Homemade salad dressings and dips are so easy and fresh I almost never buy bottled.  The additional plus side to that is I don’t get all of the additives and stabilizers that are necessary for the bottle to make it from manufacturer to store shelf to your pantry. Simple easy and fresh-win, win, win!

Creamy Herb Dip

• 1 cup of homemade or Hellman’s-Best Foods Mayonnaise
• 3/4 cup of buttermilk
• 1 small bunch Italian flat leaf parsley, washed, dried and stems removed
• 2 small sprigs fresh Oregano, washed dried and stems removed
• 2 small sprigs fresh French Tarragon, washed dried and stems removed
• 2 Tablespoons homemade or good quality Basil Pesto
•  a couple of shakes of smoky Chipotle Tabasco sauce
• 1 small clove garlic minced with a little salt
• a few grinds of black pepper

Put all of the ingredients in the bowl of a food processor fitted with the metal blade and pulse on and off until everything is blended well and all of the herbs are chopped into tiny bits and the dip is pale green.  If you don’t have a food processor you can finely mince all of the herbs and then mix everything together in a bowl with a wooden spoon.

This is also good as a dressing just thin with additional buttermilk or a little regular milk can work too.  Store for up to three days in your refrigerator.

Crudites are as simple as finding fresh veg you like and washing and cutting them up- I like a variety of color and texture. I usually blanch (dip a minute in boiling water and immediately plunge into an ice bath)  anything tough- for things like snap peas it really improves the color and mouth feel. 

Baked Sun-Dried Tomato and Cheese Dip

• 1 can sliced water chestnuts, drained and coarsely chopped (8 oz)
• 1/3 chopped and blotted dry oil packed sun-dried tomatoes
• 1 small shallot, finely minced
• 1 Tablespoon Worcestershire sauce
• large pinch chili powder or cayenne
• 1 cup mayonnaise (again home made or Hellman’s/ Best foods)
• 4 cups shredded cheese- I use 2 cups Sharp Cheddar, 1 cup Provolone, 1 cup Mozzarella

Mix all together and put in a pretty, oven-safe baking dish. Bake for 20-30 minutes in a preheated 350F oven, until puffed and bubbly. Serve with crostini or crackers.  For crostini make or buy a baguette, slice it in 1/4″ slices and brush with melted garlic butter. Bake in a single layer on a baking sheet for 15 minutes or so at 350F.

I hope you enjoy!

More next time….

xoxo

June was my month to host the lovely ladies of my book-club at my home. We have enough members so that I only get to host once a year or less.  If I am able I usually try to pick June because we can gather in my garden and enjoy a relaxing evening.

In our club the hostess gets to choose the book so this month I chose  ”Garden Spells” by Sarah Addison Allen. We all enjoyed the book and had a huge discussion over whether or not we would want to know what the most import moment in our life was going to be if given the chance- which is one of the components of the story. I’m not telling you more- go read it for yourself. I’ve also just finished Ms. Allen’s new book, ”Sugar Queen” and I enjoyed it as well. Her writing reminds me of Alice Hoffman’s (I picked her book,  ”The Probable Future”for a past book-club) but with a bit of southern flavour.

Herbs and flowers incorporated into recipes are integral to the story so I planned a menu with this in mind.  I have lots of recipes to share so I’ve decided to list the menu and show you pictures but spread the recipes over my next several posts. Here’s what I prepared:

•  Spiced Pecans
• Crudites with Creamy Herb Dip
• Sun Dried Tomato and Cheese Baked Spread with Garlic Crostini
•  Minted Limeade
• Home-brewed Mighty Leaf  Orange Dulce and Vanilla Bean Iced Tea with Lemon Verbena Sugar Syrup
• Kaffir Lime and Lemongrass Vichyssoise
• Spring Mix Salad with Raspberries, Mint and Pecans
• Garden Rice Salad with Tomatoes, Peas and Herbs
• Green Onion Biscuits with Bourbon Glazed Ham
• Crustless Fresh Lump Crab Quiche
• Coconut Cake with Brambleberry Jam and Candied Violets (served with Spotted Dog Creamery’s Huckleberry Chip Ice Cream)

The first recipe I’m posting for the spiced pecans is super easy and flexible - add the herbs and spices you like, increase or decrease the amount easily:

Spiced Pecans

• 5 cups of pecan halves

• 3 Tablespoons butter, melted (my standing rule is no margarine anywhere near my house)

• 1 Tablespoon brown sugar

• 2 teaspoons molasses

• 1 Tablespoon good tasting wild flower honey

• 1/2 Tablespoon good chile powder (I use Rick’s)

• pinch of cayenne

• 1-1/2 teaspoons sea salt, use fine grind

• a few grinds of black pepper

• 1 Tablespoon Herbes de Provence or just dried thyme, crumbled

Line a baking tray large enough for the pecans to spread out in one layer- if your sheet is not large enough use two or bake in batches and split the coating ingredients between them. Preheat your oven to 350F and roast the pecans for about 15 minutes (watch them carefully so they don’t burn)  Mix the other ingredients in a bowl large enough to add the hot pecans. Remove the pecans from the oven, add to the bowl and stir with a spoon or spatula to coat evenly, return to the parchment lined pan(s) and roast for another 3-4 minutes. Remove from the oven and cool on the pans.  Great to snack or added to salads such as the one I’ll give you the recipe for later. :) 

More next time from this Feast…

xoxo

Ta Da! Only a day late -here are the pictures of the Daring Bakers June challenge that I completed yesterday.  Thank you again to Kelly and Ben for hosting -and to Ivonne and Lis and all the Daring Bakers for the continuing fun!

Here’s the challenge recipe my changes are noted below:

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe) 
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer:  Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

 

BUTTER BLOCK
1.    Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2.    After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.    Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4.    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

 

Marking the first turn

A side view of the layers after cutting in half to make one braid

 APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.  Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids (my note: the dough is enough for two braids the instructions below are for using half the dough recipe)

Ingredients 
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1.    Line a baking sheet with a silicone mat or parchment paper.  On a lightly floured  surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.  Place the dough on the baking sheet.
2.    Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3.    Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.  Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover.  Next, fold the bottom “flap” up to cover filling.  This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.  Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1.    Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid.  Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.    Near the end of proofing, preheat oven to 400 degrees F.  Position a rack in the center of the oven.
3.    Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.  Cool and serve the braid either still warm from the oven or at room temperature.  The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

My filling:

• 4 cups of pitted tart pie cherries

• 1-1/2 cups sugar

• 1/4 cup instant tapioca

• 1 Tablespoon butter

• 1 Tablespoon freshly squeezed lemon juice

• 1/4 teaspoon almond extract

• 1 Tablespoon Amaretto liqueur

• 3 Tablespoons chopped slivered almonds for topping reserved

Mix the cherries, sugar, lemon juice and instant tapioca together and let sit for about 5 minutes in a heavy bottomed non- reactive saucepan. Place over medium heat and stirring constantly, bring to a low boil and cook until thickened. Remove from heat, let cool and transfer to a container in the fridge for several hours until well chilled.

• 4 ounces cream cheese, softened

• 3 ounces fresh almond paste

Mix together and pat into a log. Wrap with waxed paper or plastic film and keep refrigerated until ready to assemble braid.

Roll the braid dough out as per instructions, flatten out the cream cheese/almond paste mixture and place it in the center, spoon cherries over and assemble braid. Paint with egg wash and sprinkle chopped slivered almonds over the braid. Bake as directed above.

I feel as if I have fallen down the rabbit hole. It’s been almost two weeks since I last posted and I swear I have not had two minutes to rub together out of all that time. Please forgive my absence.

Today is the day that the Daring Bakers  post our June Challenge, hosted by Kelly of Sass and Veracity and Ben at What’s Cookin’?, and of course I am going to be “late, late for a very important date.”  Today is also the first day I actually am able to take time to bake the Danish Braid they’ve chosen. You’ll be seeing lots of amazing versions of it all over the “Daring Bakers-o-sphere” so go on-check out the amazing braids here.  And.. please check back in with me later - if you have time.

So, as I go along today I’ll try to update this post as I work my way through all the twists and turns of the braid and hopefully before the day is over I’ll have my own yummy pastry to share.

For everyone who is waiting on a response from me for something or other, or a recipe I’ve promised to post- thanks for your patience. I’ll try to catch up as I manage to climb out of the hole I’ve been in.

xoxo

Gabi

Last Saturday the  Farmer’s Market in Salt Lake City opened for the season. I forgot my camera but I came away with fresh rhubarb, strawberries, honey, freshly laid eggs, frozen pitted pie cherries from the cherry man and spring mix lettuce - in other words I was very restrained The Farmers’ Market is only open from 8:00 am to 1:00 pm on Saturday and it’s a bit smallish compared to other cities- but it’s still lots of fun. I’ll try to remember my camera next time… Here’s a link  with information (just click on the logo) in case you’re in the area:

With some of my haul I decided to make a Strawberry-Rhubarb Cobbler. It’s so easy and the only drawback is heating the oven. But you could be like my sister Tonya and get a solar oven- I’m thinking about it. I modified my Maple-Scone recipe to use for the topping.

Strawberry-Rhubarb Cobbler

• about 6 stalks of Rhubarb, washed and diced

• 2 pints of strawberries, washed, hulled and halved or quartered by size

• 1-1/2 cups granulated sugar

• the juice of one lemon

• 2 Tablespoons Creme de Cassis or black currant syrup

• 2 Tablespoons Amaretto or 1 /2 teaspoon almond extract

• 1 Tablespoon pure Vanilla extract

• 1 pinch ground allspice

• 1/2 pinch ground cloves

• 1 pinch of  ground Ceylon cinnamon

• 1 pinch salt

• cobbler dough- recipe follows

Put all of the ingredients except the extract(s) in a heavy bottomed medium saucepan and bring to a boil stirring constantly. Reduce the heat and cook until the fruit is fairly soft and the liquid has thickened slightly. Remove from heat and stir in the extracts or liqueurs.

Cobbler Dough

Combine Flour, 3 Tablespoons of brown sugar, baking powder, soda and salt in a bowl. Cut the cold butter in. Stir in the nut. Mix the maple syrup, egg and milk together then add the vanilla extract. Stir in to make dough.

Butter a 9×13″ baking pan, pour the strawberry-rhubarb mixture into the bottom. Drop the cobbler dough evenly in blobs over the top using two tablespoons. Sprinkle with a topping of the reserved brown sugar, walnuts and almonds. Bake at 400F for about 20-30 minutes or until the top is golden and baked and the fruit is bubbling underneath. Cool a bit and serve warm or at room temperature, either way it’s nice with a bit of ice cream or whipped cream or even just cream poured on top. MMMM.