September 2016 Recipes

September Recipes 

Ricotta Lemon Muffins
Stephanie Holden

From Ciao Florentina.   To vary this recipe, fold in 12 ounces of frozen blueberries (rinsed and dried) at the end.

Zest from 1 large lemon, organic
¾ cup granulated sugar
1½ cup all-purpose flour
2½ teaspoon baking powder
2 tablespoons lemon juice, freshly squeezed
The seeds from 1 vanilla bean or t teaspoons vanilla extract
¾ cup whole milk ricotta cheese plus 2 tablespoons
4 tablespoons whole milk
cup extra light olive oil
1 large egg
12 small lemon balm or mint leaves for garnish

Lemon Glaze:
½ cup powder sugar
2 to 3 tablespoons lemon juice, freshly squeezed
Zest from 1 lemon

Preheat oven to 375 degrees. Have a baking sheet set up with the muffins cups on top. In a large bowl whisk together the flour, sugar, lemon zest and baking powder and set aside.

In a separate bowl stir together the egg, ricotta cheese, milk, olive oil, lemon juice and the vanilla seeds. Pour the wet ingredients over the dry and using a large spatula fold to combine until incorporated. It will be a thick batter.

Using two teaspoons, divide the muffin batter between the 12 muffin paper cups filling them ¾ of the way up.

Bake them for 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center comes out almost clean. Transfer them to a cooling rack and let them rest until cold.

Meanwhile prepare the Lemon Glaze by whisking the powder sugar and lemon juice together until smooth. Spoon over the cooled muffins and sprinkle with the reserved lemon zest. Garnish each muffin with a tiny mint leaf or lemon balm if available.

Cardamom-Spiced Crumb Cake
Stephanie Holden

From Food and Wine Magazine. This cake can be made ahead and kept covered at room temperature for three days.

Crumb Topping: 
2 cups pecans
2 sticks unsalted butter, melted
¾ cup light brown sugar
½ cup granulated sugar
½ teaspoon ground cardamom
½ teaspoon salt
2-2/3 cups all-purpose flour

3 cups all-purpose flour
1¼ cups sugar
1½ teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
1½ sticks unsalted butter, melted
2 teaspoons pure vanilla extract

½ cup confectioners' sugar
2 tablespoons unsalted butter, melted
2 teaspoons whole milk
½ teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Position a rack in the center of the oven. Butter a 9-by-13-inch metal baking pan.

Spread the pecans on a rimmed baking sheet and toast for 8 minutes, until browned. Let cool, then coarsely chop the nuts.

In a medium bowl, stir the melted butter with both sugars, the cardamom and salt. Add the flour and stir until clumpy. Stir in the chopped nuts.

In a large bowl, whisk the flour with the sugar, baking powder and salt. In a medium bowl, whisk the eggs with the milk, melted butter and vanilla. Add the egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing the surface. Scatter the crumbs in large clumps over the cake; the crumb layer will be quite deep.

Bake for about 55 minutes, until the crumbs are golden and firm and a tester inserted in the center of the cake comes out clean. If the crumbs brown before the cake is done, cover the cake loosely with foil. Transfer to a rack to cool.

In a bowl, whisk all of the glaze ingredients together. Drizzle the glaze over the cake; let cool slightly. Serve warm or at room temperature.

Marsha’s Lemonade with Rosemary
Stephanie Holden

From page 38 of The Charlotte Herb Guild Cooks Again.

6 heaping teaspoons fresh rosemary chopped
3 cups water
3 cups sugar
9 cups water or enough water to fill a 3 quart container
1-1/3 cups freshly squeezed lemon juice
½ teaspoon salt
Lemon slices for garnish
Fresh rosemary or scented geranium leaves for garnish

Mix rosemary, 3 cups of water and sugar in a saucepan.  Boil gently for 5 minutes.  Strain out rosemary and add liquid to 9 cups of water, lemon juice, and salt.  Add sliced lemons and fresh rosemary before serving.  You may also add scented geranium leaves.

Breakfast Grain Salad with Blueberries, Hazelnut and Lemon
Sandie Fenton

1 cup dry steel-cut oats
1 cup dry golden quinoa
½ cup dry millet
3 tablespoons olive oil, divided
1-inch piece fresh ginger, peeled and cut into coins
2 large lemons, zest and juice
½ cup maple syrup
1 cup Greek yogurt
¼ teaspoon nutmeg
2 cups unsalted dry roasted hazelnuts, roughly chopped and toasted
2 cups blueberries or mixed berries

Mix the oats, quinoa and millet in a fine mesh strainer and rinse for about a minute under running water.  Set aside.

Heat 1 tablespoon olive oil in a 3-quart saucepan over medium-high heat.  Add the rinsed grains and cook for 2 to 3 minutes or until they begin smelling toasted.  Pour in 4-1/2 cups water and stir in ¾ teaspoon salt, the ginger coins and zest of 1 lemon.

Bring to boil, cover, turn down heat and simmer for 20 minutes.  Turn off heat and let sit for 5 minutes, remove lid and fluff with fork.  Remove the ginger.  Spread the grains on a large baking sheet and let cool for about 30 minutes.  Spoon the cooled grains in a large bowl and stir in the zest of second lemon.

In a medium bowl, whisk the remaining 2 tablespoons olive oil with the juice of both lemons until emulsified.  Whisk in the maple syrup, yogurt and nutmeg.  Pour over grains and stir until well coated.  Stir in toasted hazelnuts and blueberries.

Refrigerate overnight as the flavors of this really come together.  This keeps well in the refrigerator for several days.

Note:  The yield on this is 8 servings, but unless you are making this for a brunch you may want to halve this recipe.  It is very hearty and filling.

Brunch Fruit Salad with Lemon Verbena
Sandie Fenton

Yield:  Yield 10 to 15 servings 

1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into ¼ inch chunks
1 cup green or purple grapes or a combination of both
1 can (15 ounces) mandarin oranges, drained
1 medium unpeeled red apple, sliced thin
1 medium unpeeled green apple, sliced thin
1/3 cup honey
1/3 cup orange juice
1 tablespoon lemon juice
2 tablespoons cornstarch
2 to 3 tablespoons lemon verbena, veins removed and sliced in thin ribbons

Drain pineapple, reserving juice. Combine all fruit in a large bowl.

In a small saucepan combine honey, the juices (pineapple, lemon and orange) and cornstarch.  Whisk until smooth.  Bring to a boil; reduce heat and cook and stir for 2 minutes.  Stir in lemon verbena and pour over fruit and mix gently.

Cover and refrigerate until serving.  This fruit salad keeps for several days.

Mushroom and Basil Savory Bites
Sandie Fenton

Low fat cheeses and sour cream can be substituted, and this recipe can be embellished with shrimp, crab, ham or broccoli along with the shredded cheese and mushroom onion mixture, plus herbs of your choice.

½ pound mushrooms, sliced
1/3 cup green onions, chopped both green and white parts
2 tablespoons unsalted butter
4 large eggs, beaten
1 cup small curd cottage cheese
1 cup sour cream
½ cup grated Parmesan cheese
4 tablespoons flour
¼ teaspoon salt
2 cups shredded cheese (cheddar, Swiss or Monterey Jack or a 
1/3 cup basil, cut in julienne strips

Preheat oven to 350 degrees.  Grease a 10-inch pie pan (if making traditional quiche) or a 9 by 9-inch square baking dish.
Sauté mushrooms and onion in butter drain and set aside.

In large bowl, blend together the eggs, sour cream, cottage and Parmesan cheese, flour and salt.  Mix in mushroom onion mixture, shredded cheese and basil.

Spoon the mixture into the prepared pan.  Bake for about 45 minutes.  Serve this crust-less quiche at room temperature and cut into wedges (yield 6 to 8) or squares (yield 50 bite-size pieces) or rectangles (yield 24).

Roasted Asparagus
Lynn Lytle

Asparagus, woody ends snapped off
Extra virgin olive oil
Lemon juice, to taste
Rosemary, to taste
Herbs de Provence, to taste

Preheat the oven to 400 degrees. Mix asparagus spears with olive oil, melted butter and lemon juice.  Roast 10 to 15 minutes.  Add herbs to taste.

Ham Biscuits
Lynn Lytle

Lynn combined purchased biscuits with ham.

Brie and Fig Preserves
Lynn Lytle

Virgin Bloody Marys
Lynn Lytle

Lynn used Zing Zang Bloody Mary mix and garnished the drinks with fresh rosemary sprigs and olives.  On the rim of the glasses, Lynn used a Caribbean rub (chili powder, cumin, cayenne, salt and black pepper) made at a previous Herb Guild meeting.

No comments: