black pepper goat cheese biscuits with smoked salmon and dill

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• Goat cheese and black pepper biscuits with smoked salmon and dill
  2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
• 1 5-ounce log soft fresh goat cheese, crumbled
• 3/4 cup buttermilk

• European-style butter (such as Plugrá), room temperature
• 6 ounces thinly sliced smoked salmon
• 1 large bunch fresh dill sprigs

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preparation

Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).

Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)

Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.

DO NOT MIX GOAT CHEESE IN TOO MUCH _ LEAVE CHUNKS, ADD MORE PEPPER THAN CALLS FOR, spread goat cheese on biscuit and serve open faced

Read More http://www.epicurious.com:80/recipes/food/views/Goat-Cheese-and-Black-Pepper-Biscuits-with-Smoked-Salmon-and-Dill-231858#ixzz1qjPfP0s7

Mom's Lamb Cake Recipe

Mom’s Lamb Cake Recipe

Ingredients:

½ cup butter

1 ½ cup sugar

1 cup milk

4 eggs (separate 2 whites and put aside for the icing below – I don’t do this)

1 teaspoon vanilla or lemon

2 ½ cups flour

1/8 teaspoon salt

2 teaspoons baking powder

Directions

Mixing batter: Cream the butter, add the sugar, add the beaten eggs, (sift flour with salt and baking powder three times I don’t do this), add alternately with the milk, and then add the vanilla.

Baking the Lamb:

Grease the inside of both sections of the mold well, pour the batter into the front half of the mold, that section with the nose, fill the half of mold well, working in all the corners especially the ears, which should be given special attention so that they shape up perfectly after baking. After filling the front half cover with the other half on top. Then place in a moderate oven (350) as near to the center of your oven as your racks will allow. This sill brown the lamb evenly on both sides. Bake for 55 to 60 minutes. When the cake is done remove top mold with care and allow to cool partially before attempting to remove it from it from the mold. This recipe contains the fight amount of baking powder to raise the batter in the top mold and form the lamb perfectly.

Icing and Finished Cake

To the stiffly beaten whites of two egg saved from the cake recipe above, slowly add two cups of powdered sugar and three tablespoons of cream. Beat thoroughly then add more powdered sugar if necessary to make the proper consistency to spread. Then cover thickly with coconut . Use raisins or chocolate chips for the eyes placed in position while the icing is soft. A colored ribbon is usually placed around the neck as a finishing touch, then placed on a doilie covered platter.

deconstructed strawberry shortcake

Strawberry Shortcakes, Deconstructed2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Ingredients

• 2 cups all-purpose flour
• Granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• 2 extra-large eggs, lightly beaten
• 1/2 cup cold heavy cream
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 2 pints fresh strawberries, hulled and thickly sliced
• 2 tablespoons Grand Marnier liqueur
• Sweetened whipped cream

  Directions

  Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

  Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.

  Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.

  To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.

bined. The dough will be sticky.

Chocolate-whiskey souffle tarts

Chocolate-Whiskey Soufflé Tarts

Bon Appétit | March 1999

Read More http://www.epicurious.com:80/recipes/food/views/Chocolate-Whiskey-Souffle-Tarts-100972#ixzz1oq9nC4bd
For crust

• 1 1/2 cups all purpose flour
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
• 3/4 cup powdered sugar
• 1/2 teaspoon (scant) salt

For filling

• 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup Irish whiskey
• 1 1/2 teaspoons vanilla extract
• 1 1/4 teaspoons instant coffee crystals
• Pinch of salt
• 4 large eggs, separated
• 1/2 cup sugar

• Sweetened whipped cream
• Chocolate shavings (optional)

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preparation

Make crust:
Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.

Make filling:
Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours. (Can be made 1 week ahead. Cover and keep frozen.)

Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes.

Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings, if desired.

Read More http://www.epicurious.com:80/recipes/food/views/Chocolate-Whiskey-Souffle-Tarts-100972#ixzz1oq9PXzYx

Milk Chocolate-Caramel Tart with Hazelnuts and Espresso

Bon Appétit | February 2010

by Rochelle Palermo

yield: Makes 8 servings

This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping, and a sprinkling of crunchy cacao nibs (pieces of roasted cacao beans). hide ›

Read More http://www.epicurious.com:80/recipes/food/views/Milk-Chocolate-Caramel-Tart-with-Hazelnuts-and-Espresso-357278#ixzz1oq6ltqFG
Crust:

• 1 1/4 cups unbleached all purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon (or more) ice water

Filling:

• 3/4 cup sugar
• 1/4 cup water
• 1/3 cup heavy whipping cream
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 2/3 cup hazelnuts, toasted , husked, coarsely chopped

Topping:

• 1/3 cup heavy whipping cream
• 1 1/2 teaspoons instant espresso powder
• 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
• 1 tablespoon unsalted butter
• 1 tablespoon cacao nibs*

• Special equipment: 1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom

tomato and black bean soup

Roasted tomato and black bean soup

CAPTION

Alexandra Grablewski

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So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger

Ingredients:

• 7 medium tomatoes, quartered
• 1 large onion, cut into large pieces (about 1 ½ inches)
• 3 cloves garlic, peeled
• 2 Tbs. olive oil
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• 5 cups low-sodium chicken broth or vegetable broth
• 2 15.5-ounce cans black beans (preferably low-sodium), drained and rinsed
• 1½ tsps. ground cumin
• 1 tsp. chili powder
• ¼ tsp. hot pepper sauce (like Tabasco)
• ¼ cup reduced-fat sour cream
• ¼ cup chopped cilantro

Directions:

Preheat the oven to 375°F. Toss the tomatoes, onion, and garlic with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl, then transfer to a baking sheet. Roast until the garlic cloves have softened, the edges of the onions are browned, and the tomatoes have collapsed, 35 to 40 minutes, stirring once after the first 20 minutes.

Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the broth, beans, cumin, chili powder, and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.

Bring to a boil, reduce the heart, and simmer for 10 minutes.

Remove from the heat and blend until smooth with an immersion blender or in batches in a regular blender.

Stir in the hot pepper sauce. Divide among the 4 bowls and garnish with a dollop of sour cream and a sprinkle of cilantro.

Servings: 4

Nutritional information per serving: 390 calories, 52g carbohydrates, 21g protein, 12g fat (2.5g saturated), 13g fiber, 10mg cholesterol, 730mg sodium