Tea Recipes 2018
Savories
Gougeres
Julie Courtney
½ cup
unsalted butter
1
teaspoon salt
1 cup
all-purpose flour
5 to 6
large eggs
½ cup
finely grated Gruyere cheese
Preheat
oven to 375 degrees. In a saucepan,
bring 1 cup water, the butter, and salt to a boil. Cook, stirring until butter is melted. Remove from heat, add flour. Stir with a
wooden spoon until combined. Stir
constantly over medium heat until dough pulls away from sides of pan and leaves
a film on bottom of pan, 2 to 4 minutes.
Transfer
to a mixing bowl. Beat on medium speed
until mixture cools slightly, about 1 minute.
Beat in 4 eggs, incorporating each one before adding the next. Dough should be shiny, and a string should
form when you touch the surface and then lift it with your finger. If no string forms, lightly beat another egg,
add a little at a time. If a string
still doesn’t form, add water, 1 teaspoon at a time. Mix in cheese.
Transfer
dough to a pastry bag fitted with a plain ½ inch tip. Pipe 1 ½ inch rounds, 2 inches apart onto
parchment lined baking sheets. Smooth peaks with your fingertip.
In a
bowl whisk remaining egg and 1 tablespoon water, brush over mounds. Bake 20 to 25 minutes. Prop open over door with a wooden spoon. Bake until gougeres are puffed and golden, 3
to 5 minutes more. Transfer sheet to
wire racks to cool. Serve warm.
Cucumber Tea Sandwiches
Maria Matuson
From Allrecipes.com
Chicken & Broccoli Pasta Salad
8 ounces cream cheese
softened
½ cup mayonnaise
Dill herb mixture from the Matthews
Farmers Market
2 medium cucumbers, sliced
Fresh dill sprigs
In a medium bowl, mix
together the cream cheese, mayonnaise and dried herbs. Refrigerate for at least 6 hours, or preferably
overnight.
Spread the cream cheese
blend onto slices of bread. Top
with a cucumber slice and garnish with dill.
The cream cheese mixture
keeps about a week in the refrigerator.
Lana Andrews
½ cup toasted
pecans (Bake at 350 degrees for 8-10 minutes)
½ (16
oz.) package farfalle (bow-tie pasta)
1 cup
mayonnaise
3
tablespoons sugar
2
tablespoons cider vinegar or red wine vinegar
4 cups
chopped cooked chicken
2 cups
finely chopped fresh broccoli
½ cup
diced red onion
½ cup
sweetened dried cranberries
½ cup
crumbled bacon
Salt and
pepper, to taste
Whisk
together mayonnaise, sugar and vinegar in a large bowl.
Stir in
chicken, pasta and the next 3 ingredients and pecans.
Add salt
& pepper to taste. Sprinkle with
bacon.
Miniature
Dill Cheese Tarts
Sandie
Fenton
2 cups coarsely grated Gruyere or Jarlsberg
cheese
2 eggs, beaten
1-cup heavy cream
2 teaspoons Dijon mustard
Ground white pepper to taste
2 heaping teaspoons chopped fresh dill
45 small phyllo dough tart cups (3 packages)
Heat oven to 350 degrees. Combine the cheese,
eggs and cream in a large bowl. Mix in
the mustard, paprika, pepper and dill.
Arrange the phyllo tart cups on a rimmed baking
sheet lined with parchment paper. Use a
small spoon to fill each ¾ full with the cheese mixture. Bake until the mixture is golden brown and
set at the center, about 20 minutes.
The tarts can be served warm or at room
temperature. They can also be cooled,
placed back in the liner and placed in a resealable plastic bag and
frozen. Reheat at 350 degrees approximately
12 minutes.
Cauliflower
“Rice” Tabbouleh
Ann
Baldwin
From Epicurious,
April 2016
½ medium head of cauliflower (about 1 pound),
coarsely chopped
5 tablespoons extra virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat leaf parsley leaves with
tender stems
1 cup (packed) mint leaves
2 scallions, white and pale green parts only,
sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper flakes
½ medium cucumber (about 8 ½ inches long), cut
into ¼ inch pieces
6 ounces cherry tomatoes, quartered
Grate cauliflower with the coarse grater disk
on a food processor or the largest holes on a box grater until rice like in
texture. Transfer to a large
microwave-safe bowl and toss with 1 tablespoon olive oil and ¼ teaspoon
salt. Cover with plastic wrap and
microwave on high 3 minutes. Carefully
remove plastic wrap, spread cauliflower rice on a rimmed baking sheet, and let
cool.
Wipe out food processor, if necessary and fit
with chopping blade. Pulse parsley,
mint, scallions, garlic lemon zest, lemon juice, ¾ teaspoon salt and remaining
¼ cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir
in red pepper flakes. Add cauliflower
cucumber and tomatoes and gently toss to coat.
Salt, to taste. I added additional chopped parsley to create more of a
salad.
Cauliflower rice can be made 3 days ahead. Chill in a resealable container.
Herbed Goat Cheese
Patti Harlan
2
teaspoons finely chopped fresh thyme leaves
2 teaspoons
finely chopped fresh rosemary leaves
2
teaspoons chopped chives
1
teaspoon lemon zest
1
teaspoon coarsely cracked black pepper
¼
teaspoon salt
1 log
(11 ounces) soft, fresh goat cheese
Fresh
herbs sprigs, for garnish
Stir the
herbs, lemon zest, pepper and salt in a medium bowl to blend. After mixing, roll the cheese into a small
ball and then roll it in the herb mixture to coat completely. Arrange the cheese ball on a platter and
garnish with herb sprigs. Serve with
crackers.
Southern Style Cheese Straws
Julie Courtney
1 ½ cups
all-purpose flour, more for dusting
1
teaspoon mustard powder
1
teaspoon coarse salt
¼
teaspoon cayenne pepper
½ cup
unsalted butter, cut into small pieces, room temperature
1 ¼ cups
shredded sharp cheddar cheese
Whisk together flour, mustard powder, salt and
cayenne in a bowl. In a food processor,
pulse butter, cheese, and flour mixture just until a dough forms.
Divide dough into 4 equal pieces. Fit a cookie press with the ribbon disk and
fill with one portion of dough. Press
dough in a continuous line onto a baking sheet (about 12 inches long). Cut into 3-inch lengths. Arrange strips 1 to 2 inches apart on a
parchment-lined baking sheet. Repeat
with remaining dough.
Refrigerate until firm, about 15 minutes.
Preheat the oven to 375 degrees. Bake until golden and firm to the touch,
rotating sheets halfway through, 10 to 12 minutes. Transfer to a wire rack to cool completely.
Tip: If
you don’t have a cookie press, wrap dough in plastic and chill 30 minutes. Roll out each piece on a floured surface
½-inch thick and cut into 1-inch wide and 3-inch long strips with a pastry
wheel or knife. Drag the tines of a fork
across the tops to make ridges. Chill
and bake as directed.
Vegetable Sandwich Spread
Hilda Norwood
Yield: 20 small sandwiches
2/3 cup
grated carrot
½ cup
minced cucumber
1/8 cup
grated onion
¼ cup
bell pepper
¼ cup
minced celery
1
teaspoon lemon juice
Dash
salt
8 ounces
cream cheese
Mayonnaise,
to taste
Mix all
vegetables with cream cheese, salt, lemon juice and enough mayonnaise to make a
smooth spreading consistency.
Caraway
Cabbage
Susan
Poel
This recipe is gluten and dairy-free.
1 wedge organic Savoy or other cabbage (about 7
ounces)
1 organic Granny Smith apple
½ teaspoon caraway seeds
Cut away any core from the cabbage; cut the
cabbage into 1-inch thick slices. Cut
the apple lengthwise into quarters and cut away the core; cut each quarter
lengthwise into 1-inch thick slices, then crosswise into 1-inch cubes.
In another large frying pan over medium-high
heat, warm 1 to 2 teaspoons oil until hot, but not smoking. Working in batches if needed, add the cabbage
and apple, season with salt and pepper, and cook stirring occasionally, until
starting to soften and brown, 2 to 3 minutes.
Stir in the caraway seeds and cook until fragrant, about 1 minute. Remove from the heat and season to taste with
salt and pepper.
Arugula Pasta Salad
Margie Orell
Adapted
from Jekka’s Herb Cookbook
I
package farfalle pasta
3 cloves
garlic, whole and peeled
1
container red cherry tomatoes
1/3 cup
sliced pitted black olives
2
tablespoons fresh chives
1 cup
baby arugula leaves
Sea salt
and freshly ground black pepper
3
tablespoons extra-virgin olive oil
1
tablespoon balsamic vinegar
Arugula
pesto:
5-8
ounces fresh baby arugula
1 cup
olive oil
1
tablespoon lemon juice
1
teaspoon lemon zest
¼ cup
walnuts
2 cloves
garlic
Salt
2 ounces
grated Parmesan cheese
Bring a
large saucepan of slated water to a boil, add the pasta and garlic, bring back
to a boil, then simmer until al dente, about 5-7 minutes. Drain, fish out
garlic, keeping it to be used for the dressing. Drain well. Pour into a large
serving bowl. Add ½ cup arugula pesto and toss.
Add the
tomatoes and black olives. Toss. Snip the chives over the pasta, then roughly
chop the arugula and fold it into the pasta.
Mash the
garlic with a little salt. Combine with oil and vinegar and whisk. Flavor with
salt and pepper. Pour over the salad. Toss well and serve.
Cranberry Pecan Goat Cheese
Truffles
Mary
Beth Collins
From The Novice Chef blog
10
ounces goat cheese
6 ounces
cream cheese
2
teaspoons cinnamon
3
tablespoons honey, plus extra for garnish
(I used lavender-infused honey)
1 1/2
cups pecan chips, divided
1 cup
diced, dried cranberries
1/2 cup
minced fresh parsley
In a
large bowl, beat goat cheese, cream cheese, cinnamon and honey until light and
fluffy. Add 1/2 cup pecan chips, folding to combine. Set aside.
Line
countertop with parchment paper. Toss together remaining pecan chips, dried
cranberries and parsley in the center of the parchment paper.
Using a
large cookie scoop, scoop out one round of cheese filling and toss in pecan
mixture. Continue until all truffles have been rolled in coating.
Refrigerate
cheese balls until ready to serve. You can make these up to three days before,
just make sure and store them in an airtight container.
Drizzle
with honey, if desired. Serve with crackers, warm crostini or as is with a
toothpick!
Tumbled Tomatoes
Mary Beth Collins
From The Charlotte Observer
1
tablespoon Herbes de Provence
1
teaspoon coarse sea salt
1/2
teaspoon dried garlic
2 pints
cherry or grape tomatoes
Mix herbs, put in a salt grinder or
pulverize slightly with a mortar and pestle. Wash tomatoes in cold water and
remove all excess water, but do not dry. Tumble/toss tomatoes with herbs until
evenly coated. Refrigerate uncovered until all water is evaporated from the
skin of the tomatoes, tossing tomatoes in bowl occasionally until herb and salt
mixture has formed a crust on the tomatoes.
Best if refrigerated three hours or overnight. Serve chilled.
Sweets
Ginger-Rosemary
Millionaire’s Shortbread
Linda
MacDonald
Adapted
from America’s Test Kitchen
Yield:
40 bars
2½
cups all-purpose flour
½
cup granulated sugar
¾
teaspoon salt
8
teaspoons crystallized ginger, roughly chopped
16
tablespoons unsalted butter, melted
2
ounces vanilla extract
1
can (14 ounces) sweetened condensed milk
1
cup firmly packed brown sugar (light or dark)
½
cup corn syrup
8
tablespoons (1 stick) butter, cut in 1 tablespoon pieces
½
teaspoon salt
½
cup heavy cream
4
sprigs fresh rosemary
2
bars (8 ounces each) bittersweet chocolate (preferred Ghirardelli 60% cacao bittersweet
chocolate premium)
4
ounces bittersweet chocolate, very finely grated (almost powdery), divided
12
ounces bittersweet chocolate, chopped very fine, divided
Crushed
peppermints or sea salt for topping (optional)
Preheat the
oven to 350 degrees. Using two sheets aluminum foil, line bottom of 13x9” pan
crosswise with overhang (13” wide & at least 17” long) and lengthwise with
overhang (9” wide and at least 21” long) to make a “sling” to use to remove the
baked bars. Push into corners and up sides. Melt 16 Tbsp butter, chop ginger
roughly.
Combine flour, sugar, salt and ginger in large bowl. Add melted butter and vanilla extract to dry ingredients, work it until flour is evenly moistened. It will make a thick dough. Use hands to sprinkle dough into lined pan, fill to corners and flatten with hand. Use a fork to prick all over about 1” apart (to keep from bubbling up).
Bake for 25 to 30 minutes or until top is light brown. Gently touch to make sure top is firm. Place pan on a wire rack. Use flat spatula to press down all over to compact it. Cool for at least 20 minutes before topping.
Combine flour, sugar, salt and ginger in large bowl. Add melted butter and vanilla extract to dry ingredients, work it until flour is evenly moistened. It will make a thick dough. Use hands to sprinkle dough into lined pan, fill to corners and flatten with hand. Use a fork to prick all over about 1” apart (to keep from bubbling up).
Bake for 25 to 30 minutes or until top is light brown. Gently touch to make sure top is firm. Place pan on a wire rack. Use flat spatula to press down all over to compact it. Cool for at least 20 minutes before topping.
To make caramel,
in medium saucepan pour sweetened condensed milk, add brown sugar, corn syrup,
1 stick butter cut in pieces, ½ tsp salt and heavy cream. Add rosemary sprigs
to flavor. Cook over medium heat, stirring occasionally until 236-239 degrees with
candy or instant-read thermometer (16-20 minutes). Carefully pull out &
discard rosemary (caramel will be very hot). Pour caramel over shortbread,
smooth into corners. Allow to completely cool, at least 1 1/2 hours.
To make chocolate, put 6 ounces chopped bittersweet chocolate in
microwave-safe bowl. Cook on 50% power and stir every 15 seconds, until it’s
just mostly melted. Should take 1-2 minutes total. Bottom of bowl should be
just slightly warmer than your hand. A few bits may be unmelted at that point.
Add the 2 oz very finely grated chocolate to melted chocolate. This will cool
and crystalize the chocolate, tempering it to a glossy finish. If it doesn’t
completely melt when stirred, you can microwave again in 5 second bursts. Pour
over caramel. Use offset spatula to quickly spread thinly all over. Put in
refrigerator to set, about 10 minutes. (Optional – sprinkle with coarse salt,
or crushed peppermints.)
Use
“sling” to lift dessert out of pan. To cut into serving pieces, use serrated
knife, scoring chocolate first, then sawing through the rest. Cut in half into
two 6 ½ by 9 pieces, then cut them in half again (3 ¼ by 9). Then cut each of
those 4 pieces into 10 pieces, going slowly to avoid breaking. Store any
remaining tightly covered.
Pumpkin Souffle
Ann Baldwin
Yield: serves
8 to 10
½ cup
butter, softened
1 cup
sugar
2 cups
pumpkin (1-pound can)
2 eggs
1 can (12
ounces) evaporated milk
1
teaspoon vanilla
1
teaspoon cinnamon
½
teaspoon allspice
½
teaspoon chopped rosemary
Preheat
oven to 350 degrees. Cream together
butter and sugar. Add pumpkin, eggs, milk, vanilla, spices, and rosemary,
mixing well after each addition.
Pour
into a greased 2-quart casserole. Bake,
uncovered, for 1 hour.
Citrus Thyme Bread
Pat Siegfried
Servings 12 slices
From Longbourn Farm
1/2 cup butter
3/4 cup white
sugar
1 egg room
temperature
1/2 cup milk less
1 tablespoon
1 tablespoon orange
juice (can use lemon juice instead)
1/2 cup plain
Greek yogurt
1
3/4 cup regular flour
1/2 teaspoon baking
soda
1/4 teaspoon salt
2 tablespoons fresh
thyme chopped
1 tablespoon orange
zest
1 tablespoon lemon
zest
Preheat
oven to 350 degrees. Cream butter and sugar together for 2-3 minutes.
Add the
egg and cream for an additional 1-2 minutes. Add milk, citrus juice, and yogurt
and whisk until well combined.
In
another bowl, combine flour, soda, salt, thyme, and zest.
Add the
dry ingredients to the wet ingredients and mix until just barely combined, do
not over mix. Pour into one greased loaf pan (see note) and bake for 40 to 45
minutes or until a toothpick comes out with a few crumbs on it.
I used
one regular sized (9x5 inches) loaf pan, but you could easily use two smaller
or three mini loaf pans, just alter the baking time accordingly. I also used a
little decorative sparkling sugar on top.
Scone Cake with Rosemary
Brenda Dills
Brenda made Mary Beth’s recipe from The
Charlotte Herb Guild Cooks Again.
Mini Pecan Pies
Phyllis Cutrell
These Mini Pecan Pies are easy to
make and can also be made ahead of time. These are the perfect mini treat for
Thanksgiving too!
Yield: 12
mini pecan pies
1 pie crust store-bought or homemade
1/3 cup light corn syrup
¼ cup brown sugar
1 and ½ tablespoons unsalted butter, melted
1 egg, lightly beaten
½ teaspoon vanilla extract
½ cup chopped pecans
Preheat oven to 350 degrees. On a
lightly floured surface, roll the pie dough out into a 12-inch circle. Using a
3-inch cookie cutter (or a glass), cut out 12 circles from the dough. Place
each piece of dough in each muffin cavity of a muffin pan, making sure each
piece comes up the sides just a little bit (you may need to stretch the dough
just a bit). Transfer the muffin pan to the refrigerator while you making the
filling.
In a mixing bowl, mix together
the corn syrup, brown sugar, melted butter, egg, and vanilla extract until
fully combined; then mix in the chopped pecans. Remove the muffin pan from the
refrigerator. Evenly distribute the filling (about 1 full tablespoon) between
all 12 muffin cavities, making sure the pecan pie filling does not come up over
the edges of the dough.
Bake for about 25 minutes or
until the filling is set. Remove from the oven and cool in the pan for about 10
minutes. Carefully remove the mini pecan pies from the muffin pan and transfer
to a wire rack to cool completely.
Mini pecan pies may be
frozen for 2-3 months in a freezer bag or container. Thaw overnight in the
refrigerator, then bring to room temperature on the counter before serving.
Almond Cake with Lemon
Verbena
Mary Beth Collins
Modified
from The New York Times recipe by Mark Bittman and Sam Sifton
Yield:
Serves 8
1 small
to medium orange
1 lemon
6 ounces
roasted almonds
1 cup
all-purpose flour
1
tablespoon baking powder
4 eggs
½
teaspoon salt
1½ cups
sugar
2/3 cup
olive oil (I used blood orange-infused)
Lemon
verbena leaves, chopped
Confectioners’
sugar
Lemon
verbena leaves, for garnish
Place
the orange and lemon and a saucepan and cover with water. Bring to a boil over
medium high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
If using
raw almonds, heat the oven to 325 degrees and set a rack in the middle
position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When
the almonds are cool, pulse them in a food processor until ground.
Heat the
oven to 350 degrees and spray a 9-inch spring form pan.
When the
citrus is cool, cut the lemon in half and discard the pulp and seeds.
Cut the
orange in half and discard only the seeds. Put the fruits in a food processor
and process almost to a paste.
In a
small bowl, whisk the flour and baking powder. In a mixing bowl, combine eggs and
salt and beat until foamy. Beat in the sugar.
Fold in
the flour mixture, add the citrus, ground almonds, olive oil and lemon verbena
and beat on low speed until incorporated. Pour the batter into the prepared pan
and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with
confectioners’ sugar. Garnish with lemon verbena.
Rosemary Cookies
Margie Orell
Adapted
from The Charlotte Herb Guild Cooks
Again.
Yield: 6 dozen cookies
1 cup
butter
½ cup
brown sugar
1 cup
confectioners’ sugar
1
teaspoon vanilla extract
2
tablespoons chopped fresh rosemary
1 cup
yellow cornmeal
1-2/3
cups all-purpose flour
½
teaspoon salt
Preheat
oven to 350 degrees. Combine butter, brown sugar and confectioners’ sugar. Beat
until creamy. Beat in vanilla. Stir in rosemary, cornmeal, flour and salt. Separate
dough into two logs. Chill dough. Slice cookies ¼ inch thick. Bake for 10 to 12
minutes. Cool on wire racks.
Lemon Bars
Mary Ann Nagel
Crust:
1 cup
butter
½ cup
powdered sugar
pinch of
salt
2 cups
flour
Work the
mixture by hand and pat into a 9 by 12 inch pan. Bake at 350 degrees for 20
minutes.
Filling:
4 eggs
2 cups
sugar
1 grated
lemon peel
6
tablespoons flour
6
tablespoons lemon juice
Mix the
filling while the crust is baking. Pour over crust while hot. Bake at 350
degrees for 25 to 30 minutes until set. Sprinkle with powdered sugar. Cool
before cutting.
Pear
Puffs with Honey and Rosemary
Holly
Jeffries
1 sheet of frozen puff
pastry, thawed
2 pears, cut in ¼ inch
slices
¼ cup lemon juice
Sugar
Honey
Fresh rosemary leaves,
chopped
Cracked pepper, optional
Preheat
the oven to 375 degrees. Line a cookie sheet with parchment paper. Unfold one sheet of thawed puff pastry and
place it on a piece of parchment paper on a cookie sheet. Fold the edges of the
pastry in and crimp the edges with the tines of a fork.
Core
and slice the pears thinly and drizzle the lemon juice over top to keep the
tears from browning. Arrange the pear slices on top in an alternating pattern.
Top the tart with a sprinkle of sugar and bake for 20 minutes until the pastry
sheet is golden brown.
Cool
for 5 minutes then drizzle honey over top. Sprinkle the tart with the chopped
rosemary and cracked pepper.
Jam and Cream Cheese
Pinwheels
Lana Andrews
2 sheets
frozen puff pastry.
8 ounces
cream cheese
¼ cup
powdered sugar
½
teaspoon lemon juice
½
teaspoon vanilla
Jam (I
used strawberry)
Roll out
the puff pastry to 12 inch squares – cut into 4 inch squares (total of 18
squares). Cut slits from each corner – leave center intact. Place on parchment-covered
baking sheet.
Beat cream
cheese with powdered sugar, lemon juice, and vanilla. Place a scoop into the
center of each square. Make an indent in cream cheese and fill with 1 teaspoon
jam. Fold corners of each square to center and pinch to seal.
Brush
pastry with beaten egg and sprinkle with sugar.
Bake at
400 degrees until golden and puffed.
Poor Man’s Cookies
Brenda Dills
From The Brown-Eyed Baker
Yield: 24
bars
For the
cookies:
2¼ cups
water
1½ cups
raisins
8
tablespoons vegetable shortening (can substitute unsalted butter)
3 cups all-purpose
flour
1½ cups
sugar
1½
teaspoons baking soda
¾
teaspoons baking powder
½
teaspoon salt
½
teaspoon cinnamon
½
teaspoon nutmeg
½
teaspoon cloves
2 eggs,
slightly beaten
½ cup
coarsely chopped walnuts
For the
glaze:
1 cup
powdered sugar
3
tablespoons warm water
Preheat
the oven to 375 degrees. Grease a 9×13 baking pan. Combine water, raisins, and
shortening in a medium saucepan. Boil over medium heat, covered, for 20
minutes. Remove from heat, remove the lid, and let cool for 10 minutes.
While the
raisin mixture is boiling, whisk together the flour, sugar, baking soda, baking
powder, salt, cinnamon, nutmeg and cloves in a large bowl.
Pour the
slightly cooled raisin mixture over the dry ingredients and stir with a wooden
spoon until mostly combined and moistened (the batter at this point will have
the consistency of a paste).
Add the
beaten eggs and again stir with a spoon, until thoroughly combined. Stir in the
chopped walnuts. Spread the batter into the prepared pan and bake for 25 to 30
minutes, until deeply browned and a toothpick inserted into the center comes
out mostly clean with some moist crumbs attached.
While
the cookies are baking, prepare the glaze by whisking together the powdered
sugar and warm water in a small bowl. As soon as you take the pan out of the
oven, drizzle the glaze over the cookies and quickly spread into an even layer.
Cool to room temperature before serving. Store leftovers in an airtight
container at room temperature for up to 4 days.
Torta
Caprese
Susan Poel
Yield: serves 6
This
recipe is gluten-free.
1 ¼ cups
almond meal
4.4
ounces good quality dark chocolate (I use 70% cocoa)
1 stick
plus 1 tablespoon unsalted butter, chopped
1/2 cup sugar
3 large
eggs, separated and left to come to room temperature
Powdered
sugar for dusting
Grease
and line an 8-inch round cake tin with baking paper (I like to use a springform
tin or one with a removable base for this delicate cake) and preheat oven to
320 degrees.
Place
the chocolate, broken up, in a metal or glass bowl set over a bain marie
(double broiler, or a pot of simmering water). When melted, remove the bowl
from the heat and add the butter, stirring with a wooden spoon or silicon
spatula to help it melt. Then add the sugar and the almond meal. Once the
mixture is no longer hot, add the egg yolks and stir to combine with a wooden
spoon. If adding any further ingredients (orange zest, rum, etc), stir them in
now.
In a
separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the
whites gently through the chocolate and almond batter.
Pour the
batter into the cake tin, smooth over the top and bake for approximately 40
minutes or until the top appears dry and a skewer inserted in the middle comes
out with a few moist crumbs attached (not wet batter). It is important not to
overcook this cake so that it retains its wonderful moist consistency. Let cool
completely in the tin before handling.
Dust
with powdered sugar and, if desired, some lightly whipped cream. This cake
keeps well for several days and is even better the next day.
Pecan Pie Muffins
Dixie Kelly
Yield: 36
mini muffins
1 cup
brown sugar
½ cup
all-purpose flour
1 cup
pecans
2/3 cup
butter, melted
2 eggs
Combine
dry ingredients, including nuts. Stir butter and eggs into dry ingredients,
just until moist.
Bake at
350 degrees for 15 minutes.
Marmalade Gem Cookies
Julie Courtney
1 ½ cups
(3 sticks) unsalted butter, room temperature
1 ¼ cups
powdered sugar
1 ½
tablespoons minced orange zest (from about 3 oranges)
1/3 cup
ground pecans
1
teaspoon vanilla extract
¼
teaspoon salt
3 cups
unbleached all purpose flour
¾ cup
orange marmalade
Using
electric mixer, beat butter, powdered sugar and orange peel in large bowl until
fluffy. Add pecans, vanilla and salt and beat 30 seconds. Add flour and stir
until just combined. Cover and refrigerate cookie dough 1 hour.
Position
racks in top and lowest thirds of oven and preheat to 350 degrees. Working in
batches, pinch of pieces of cough and roll into 1-inch balls. Place balls on
ungreased cookies sheets, spacing 1 inch apart.
Press
thumb into center of each ball to form a well. Spoon some orange marmalade into
each well. Bake cookies until golden brown, about 20 minutes. Transfer cookies
to racks and cool. Cookies can be prepared 1 week ahead and stored in airtight
container at room temperature.
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