Recipe of the Day Categories:
 Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Apricots in a White Bowl
Joff Lee
Buy This at Allposters.com
Artistic Still Life with Whole
and Half Pomegranate
Dieter Heinemann
Buy This at Allposters.com
Shop StarbucksStore.com
Assorted Berries...
Buy This at Allposters.com
Cooking.com
Fresh Blueberries...
Buy This at Allposters.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Raisins [Grapes], Pomegranates and Coffee Pot
Jean-Baptiste ...
Buy This at Allposters.com
La Belle Cuisine
Toasted
Pecan Waffles with
Chunky Apricot Maple Syrup
Summer Fruits: a Country Garden Cookbook
Edon Waycott, 1995, Collins Publishers, San Francisco
 
"These waffles have a substantial texture but are light
in weight. Their nutty
flavor and interior crunch are a perfect match for the syrup, which
combines
the faint tartness of apricots with the fragrant hominess of maple syrup. The
syrup, which keeps refrigerated for 2 weeks, is also delicious over ice cream.
You can
substitute peaches for some or all of the apricots, but squeeze in a
little lemon juice to
offset the sweetness."
Chunky Apricot Maple Syrup:
10 apricots
1 cup pure maple syrup
1 high-quality, moist, supple vanilla bean *
Toasted Pecan Waffles:
1/2 cup pecans, finely chopped
1 1/2 cups all-purpose flour
1/4 cup cornmeal, preferably white
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
6 tablespoons unsalted butter, melted
* Note: High-quality vanilla beans are supple and
moist, not dried out like
most of those you find in supermarkets. Look for moist vanilla
beans in
specialty markets. Store them tightly wrapped in plastic in the refrigerator
for
up to 6 months.
To make the syrup, pit 6 of the apricots and purée them in
a food pro-
cessor blender. In a small saucepan over medium heat, bring the maple
syrup to a
simmer and stir in the purée. Slit the vanilla bean lengthwise
and scrape the seeds into
the syrup mixture. Cut the pod into thirds and
add to the syrup. Continue to simmer for 10
minutes, or until the syrup
thickens slightly.
Just before serving, remove the bean pod. Pit and thinly slice the
re-
maining apricots and add to the mixture. The syrup will thicken a little
if allowed to
cool to room temperature before serving. Makes 2 cups.
Preheat the oven to 350 degrees F. and preheat a waffle iron.
Spread the pecans on a baking sheet and toast them in the oven for
10 minutes. Set them aside to cool.
In a large mixing bowl, stir together the cooled pecans, flour,
cornmeal, baking powder, baking soda and salt. Add the eggs, buttermilk and butter
and
stir until the batter is smooth. Pour approximately 3/4 cup of batter
onto the waffle iron
and cook according to the manufacturer’s instructions. Serve hot with the syrup.
Makes six 8-inch waffles.
Whole
Wheat Yogurt Pancakes with
Sweet Cherries
in Pomegranate Syrup
Summer Fruits: a Country Garden Cookbook
Edon Waycott, 1995, Collins Publishers, San Francisco
"These pancakes are
soft and light without added egg whites, but if they
are a
little too lofty for you, thin
the batter with a tablespoon or two of
milk. I buy
pomegranate juice from a wonderful lady
at my local farmers’
market who
makes it with her apple press, but you can also find
it bottled
in Middle
Eastern markets. Warmed slightly, the sauce is delicious over
ice
cream
or French toast."
Sweet Cherries in Pomegranate Syrup:
4 cups pomegranate juice
1 cinnamon stick, approximately 3 inches in length
1/2 pound dark sweet cherries, pitted
1/2 cup loosely packed light brown sugar
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice
1 tablespoon cornstarch dissolved in
2 tablespoons cold water
Whole Wheat Yogurt Pancakes:
1 cup plain low-fat yogurt
1 large egg
3 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
Unsalted butter, for greasing
To make the syrup, in a shallow pan over high heat, combine the
pome- granate juice and cinnamon stick and bring to a boil. Continue cooking
over high heat
for approximately 30 minutes, or until the mixture is
reduced by half.
Remove the cinnamon stick and add the cherries, brown sugar, vanilla,
lemon juice and dissolved cornstarch. Return the mixture to a boil and
continue to cook,
stirring, for 5 minutes, or until the cherries look glazed
and the syrup is thickened.
Remove from the heat and let cool slightly
before serving. The syrup can be stored covered
in the refrigerator for
1 week. Makes approximately 4 cups of syrup.
To make the pancakes, in a medium-sized mixing bowl, whisk together
the
yogurt, egg and butter. In a small bowl, stir together the flours, salt
and baking soda.
Add the dry ingredients to the yogurt mixture all at
once and stir just until moistened;
the batter will be lumpy.
Preheat the oven to the warm setting or 200 degrees F. Preheat a griddle
or a large skillet over moderately high heat. Lightly film the surface with
butter and
pour out approximately 1/4 cup of batter per pancake. Cook
until bubbles break on the
surface, then turn over and cook briefly on the
other side. Keep the pancakes warm in the
oven until all the batter is used.
Serve with the warm Pomegranate Syrup. Makes eight
4-inch pancakes.
Pineapple-Pear
Jam
Sarabeth Levine - Sarabeth's, New York
Bon Appétit September 1995
Bon Appetit - One Year Subscription
1/2 medium pineapple, cored, peeled,
cut into 1-inch pieces
4 large ripe Anjou pears, peeled, cored,
cut into 1-inch pieces
4 cups sugar
1/3 cup fresh lemon juice
Chop pineapple in processor. Strain juice into heavy large
non-aluminum saucepan; reserve the pineapple. Add pears to saucepan. Simmer over
medium-low
heat until tender, stirring occasionally, about 10 minutes.
Add pineapple, sugar and lemon
juice. Reduce heat to low; simmer until mixture drops thickly from spoon, stirring often,
about 1 hour. Cool.
(Can be made 1 week ahead. Cover; chill.) Makes about 5 cups.
Raspberry Streusel Muffins
The Silver Palate Good Times Cookbook
by
Julee Rosso, Sarah Leah Chase, Sheila Lukins
February 1985, Workman Publishing Company, Inc.
Batter:
1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
1/2 cup (1 stick) unsalted butter, melted
1/2 cup milk
1 1/4 cups fresh raspberries
1 teaspoon grated lemon zest
Streusel Topping:
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted
Glaze:
1/2 cup confectioner's sugar
1 tablespoon fresh lemon juice
1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.
2. To make the muffin batter, sift the flour,
granulated sugar, brown
sugar, baking powder, salt, and cinnamon together into a
medium-size
mixing bowl and make a well in the center.
3. Place the egg, melted butter, and milk in the well. Stir with a
wooden
spoon just until ingredients are combined. Quickly stir in the raspberries
and
lemon zest. Fill each muffin cup three-fourths full with the batter.
4. To make the streusel topping, combine the pecans,
brown sugar,
flour, cinnamon and lemon zest in a small bowl. Pour in the melted
butter and
stir to combine. Sprinkle this mixture evenly over the top
of each muffin.
5. Bake until nicely browned and firm, 20 to 25 minutes.
6. To make the glaze, mix the sugar and lemon juice. Drizzle over
the
warm muffins with a spoon. Serve the muffins warm.
1 dozen muffins.
Blueberry Bran Sunflower Muffins
One of Gourmet's "50 Baking Favorites"
Gourmet October
1991
1 stick (1/2 cup) unsalted butter,
melted and cooled
1/2 cup milk
2 large eggs, beaten lightly
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup miller's bran
3/4 cup hulled raw sunflower seeds,
toasted lightly
1 1/2 cups blueberries, picked over
In a bowl stir together the butter, milk and eggs. In a large bowl
whisk together the flour, sugar, baking powder, salt, bran and sunflower seeds.
Add the
butter mixture, stir the batter until it is just combined, and fold in
the blueberries.
(The batter will be thick and lumpy.) Divide the batter
among 12 well-buttered
1/2-cup
muffin tins and bake the muffins in a
preheated 425-degree F. oven for 20 to 25 minutes, or
until they are
golden. Turn the muffins out onto a rack and let them cool. Makes 12.
Index - Breakfast Recipe Archives
Index - Fruit Recipe Archives
Index - Muffin Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
