You can also mix half butter and crisco, but I like crisco 100%.
Water about 3-6 Tablespoons
Great for Quiche and sweet pies!
Flaky, light and not too sweet. Perfect.
Make your crust and bake for 10 minutes at 400 degrees.
Then add your sausage and mushrooms and cheese and chives
Beat the eggs with the cream and baking powder and cottage cheese
Pour over your other ingredients into the pie pan.
Top with sliced tomated.
sprinkle top with nutmeg, salt & pepper.
Return to oven for 40 minutes at 350 degrees.
You can vary this quiche with what ever vegetables or cheese you have on hand.
Ingredients:
3 egg yolks
1/4 teaspoon salt
Pinch black pepper
1 1/2 tablespoons lemon juice (You can use as much as 1 T)
8 tablespoons (1 stick) butter, cut into small pieces
Directions:
In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of
the lemon juice. Set aside.
Microwave butter and heat until until foaming. Careful, don’t burn it.
Do not walk away from the microwave.
I use a stick blender and a glass measuring cup.
Blend the egg yolk mixture at top speed for 2 seconds then, with the
blender running, remove the cover and pour in the hot butter in a thin
stream of droplets. By the time two-thirds of the butter has been
added, the sauce will be a thick cream. Continue pouring, but don’t
pour in the milky residue at the bottom of the pan. Taste and adjust
seasonings.
If not using the sauce immediately, set the blender carafe in tepid,
but not warm, water.
So easy, and so full proof. You can even make this if you are out on a boat!
Source: “Mastering the Art of French Cooking: The 40th Anniversary
Edition” by: Julia Child, Louisette Bertholle and Simone Beck; Knopf,
2001
Excellent! If you keep the onion marmalade in your pantry, you are ready to go.
I love turkey sandwiches so much I have been known to go to the store, roast a turkey and slice it for sandwiches. I know, it is a 3.5 hour wait, but when I look at the price of deli sliced turkey I always think. Hmmm, I could roast a whole turkey for that price, so I usually do!
Put three pint jars or six half pints (or some combintion thereof) in your canning pot and bring to a boil.
Combine fruit and sugar in a heavy, non-reactive pot. Bring to a boil and let bubble for a good twenty minutes, occasionally skimming the foam from the surface of the fruit as it develops. Add the pectin and boil for another five minutes. You want to cook it until it looks like boiling sugar – thick and viscous.
Kill the heat, fill your jars, wipe rims, apply the lids and rings and process in the hot water bath for 10 minutes. Remove jars from water and let cool on the countertop. When the jars are cool (I typically wait until overnight), remove the rings and test the seal by picking the jar up by the lid. If it stays put, your jars are good to store indefinitely.
I love the flavor of sour cherries, so I didn’t add a drop of extra flavor to this jam. However, you are welcome to spice things up with cinnamon, nutmeg, cardamom, vanilla or orange (or anything else).
This recipe is from “Food in Jars”
I am getting hungry. This can be added to pork gravy for a perfect sauce for tenderloin or pork chops!
Cut onions tops and bottoms off, slice from top to bottom into thin slices.
In 2 T olive oil, cook onion slices with cover on so they become soft and translucent, stir often.
With a fork, mix the dry mustard and thyme into the balsalmic vinegar and add to the onions. This keeps the seasonings mixed into the onions.
Continue cooking as the onions carmelize and the balsalmic thickens.
Taste, adjust flavors to your taste buds.
I love this served hot or cold on burgers, roast beef or turkey sandwiches, warm on a broiled steak, or served next to your scrambled eggs in the morning.
Enjoy!
Update: August 2nd, 2010
Dennis just made grilled cheese sandwiches and they were so good! Sharp Cheddar cheese and onion marmalade- great match on Sheepherders Bread. Remember when making to put cheddar on both sides of the bread and the onoin marmalade in the center.
Cheese platter is in our future.
Ingredients
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
Directions
In a saucepan, stir together the sugar, water and cream of tartar.
Cook over medium-high heat until the sugar is dissolved and the
mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft
peaks. Gradually add the sugar mixture while whipping constantly until
stiff peaks form, about 7 to 10 minutes. Frost the cake of your
choice. I like this on cupcakes, Lemon Meringue Cupcakes.
You could bake this instead of frying, and top with a few toasted almonds. Good for brunch. Serve with fresh fruit or green goddess salad.
Servings: 6 people
Ingredients
8 slices French bread or Italian bread
1/4 cup orange marmalade
4 slices Canadian bacon
8 slices Sargento® Deli Style Sliced Medium Cheddar Cheese
3 eggs
1/2 cup orange juice
1 teaspoon brown sugar
3 tablespoons butter or margarine
Confectioners’ sugar, optional
Additional orange marmalade
PreparationDirections
Spread four slices of bread with marmalade. Top each with one slice bacon and two slices cheese. Top with remaining bread, pressing lightly. Combine eggs, orange juice and brown sugar in a shallow dish. Dip sandwiches into egg mixture; turn and let stand 30 seconds or until mixture soaks in. Melt butter in a large skillet over medium heat. Add sandwiches and cook 3 minutes on each side or until golden brown and cheese is melted. Sprinkle with confectioners’ sugar if desired. Serve with additional marmalade.
Preparation Tips: Feel free to substitute your favorite breakfast meat for the Canadian bacon. Thinly sliced fully cooked ham and cooked bacon strips are both delicious options. After dipping each sandwich, be sure to saute the sandwiches on each side to assure that the egg batter is fully cooked. You may substitute 3/4 cup egg substitute for the three eggs if desired. SARGENTO Deli Style Sliced Cheeses come in a variety of flavors. American, Colby, Sharp Cheddar, Aged Swiss and more can be used to prepare delicious toasted cheese sandwiches. If you are cutting calories, try SARGENTO’S Light Deli Style Sliced Cheeses, including mozzarella, provolone and Swiss.
I served this with my Chocolate Cake/Torte and received thumbs up from my
audience – granted, young men love chocolate. They called this “a keeper”.
The standard proportion for creme anglaise is 5 large egg
yolks for every 2 cups of milk. Extra yolks can be added and light
cream (or half and half) can be substituted for the milk to make a
richer sauce. The amount of sugar can vary, depending on sweetness
desired, but the standard proportion is 1/4 cup (50 grams) of
granulated white sugar. Traditionally a vanilla bean or pure vanilla
extract is added to the sauce although other flavored extracts can be
used, as can zests, alcohol, fruit purees, or even melted chocolate.
Now, cooked custards can also be used as a base for other desserts.
If the custard is thickened with starch (flour/cornstarch) it becomes
a pastry cream/creme patisserie and its uses extend to filling tarts,
cakes, cream puffs, and eclairs. Its most famous use is in the
English Trifle. If some of the milk is replaced with heavy cream the
custard sauce becomes rich and smooth and is used as a base for ice
creams. Take this custard one step further and add gelatin and
whipped cream to it and you now have Bavarian Cream.
A commercial custard powder is available that consists of cornstarch
(cornflour) and artificial flavors (and sometimes sugar). It was
invented by Alfred Bird in Birmingham England in 1837. Some people
prefer this sauce because it is much easier to make and they don’t
have to be concerned with the eggs curdling.
Creme Anglaise: Have a fine medium-sized strainer and bowl ready near the stove.
In a stainless steel bowl stir together, using a wooden spoon, the
sugar and yolks until well blended. (Do not let this mixture sit too
long or a film will develop on the yolks.)
In a small saucepan heat the cream and vanilla bean (if using) just to
the boiling point. Remove from heat and whisk a few tablespoons of
the cream into the yolk mixture. Then, gradually add the remaining
cream, whisking constantly.
Pour this mixture into a medium sized saucepan and, over medium heat,
gently heat the mixture to just below the boiling point (170 – 175
degrees F) (77 – 80 degrees C). You will notice that steam will begin
to appear and the mixture will be slightly thicker than heavy cream.
Do not boil or the eggs will curdle. Check to see if it is the right
consistency by holding a wooden spoon sideways that is covered with
the custard and run your finger along the back of the spoon. If the
streak remains without the cream running down through the streak, it
is ready.
Immediately remove from the heat and pour through the strainer,
scraping up any thickened cream that settles on the bottom of the pan.
Remove the vanilla bean and scrape the seeds into the sauce.
Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time.
(If you are using pure vanilla extract, instead of the vanilla bean, add
it to the cream now.)
The creme anglaise can be refrigerated covered with plastic wrap for a
couple of days. Always make this ahead of time. In fact, I think it is better if you
make it the day ahead.
Note: If sauce was overheated and curdling occurs, pour instantly
into a blender and process until smooth before straining. A stick blender
works well here.
If necessary, add a little heavy cream to the mixture before blending to adjust the
consistency.
Makes about 2 cups (480 ml).
Creme Anglaise:
2 cups (480 ml) light cream or half and half (12 – 18% butterfat)
1 vanilla bean, split lengthwise (can be found specialty food stores)
or 2 teaspoons pure vanilla extract
1/3 cup (66 grams) granulated white sugar
5 large egg yolks
In a food processor, combine the flour, baking soda, baking powder and salt. Add the butter cubes and pulse until a course meal forms, about 30 seconds. Transfer mixture to a large bowl and add cheddar, bacon, and chives. Gradually add the buttermilk, stirring to moisten evenly (batter will feel sticky).
Drop generous scoopfuls (I used an ice cream scoop) of batter onto the prepared baking sheet, leaving a few inches of space in between.
Bake biscuits until golden, about 18 minutes. Brush biscuits lightly with melted butter and let cool 10 minutes.
Options:
You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.
Or 1 Tablespoon Chipolte Powder, or Jalapeno peppers diced.
6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup chilled unsalted butter or Cisco, cut into cubes
2 1/2 cups (packed) grated sharp cheddar cheese
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk or cream
Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Cook bacon in a large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain and then crumble.