Day Recipe Food Community

November 1, 2007

Lettuce and Beet Salad with Sour Cream Dressing Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:40 pm

Beets–both pickled and boiled–have long been a popular German side dish for meats. The sour cream dressing gets a kick from vinegar and mustard.

Serves 4.

INGREDIENTS

  • 2 medium beets (about 8 ounces)

  • 2/3 cup sour cream

  • 2 tablespoons grated onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon dijon mustard
  • 5 cups (packed) mixed torn lettuces (such as romaine, red leaf and butter lettuce)

    DIRECTIONS

    Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.

    Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.

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    • Curly Endive Salad with Cranberry-Bacon Vinaigrette and Blue Cheese Pastries Recipe

    Filed under: Recipes — Tags: , , , , , , , , — Anna @ 11:20 pm

    Serves 6.

    INGREDIENTS

  • 1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
  • 1 egg, beaten to blend (glaze)
  • 9 smoked bacon slices, chopped
  • 1/3 cup minced shallots
  • 1 cup ruby port
  • 1/2 cup dried cranberries
  • 1 tablespoon balsamic vinegar

  • 6 heaping tablespoons crumbled blue cheese

  • 9 cups bite-size curly endive

    DIRECTIONS

    Preheat oven to 400°F. Unfold pastry onto work service. Using 2-inch- diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-diameter cookie cutter, cut out centers of 6 pastry rounds. Discard centers. Pierce 2-inch rounds all over with fork. Brush edges with egg glaze. Top with pastry rings, pressing gently. Transfer to large baking sheet. Bake until puffed and golden, about 10 minutes. Transfer to rack; cool. Pull out uncooked portion from centers of pastries and discard. (Can be made 8 hours ahead. Store airtight at room temperature.)

    Preheat oven to 325°F. Cook bacon in heavy medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour 3 tablespoons bacon drippings into small bowl. Discard all but 1 teaspoon of remaining drippings from skillet. Add shallots to drippings in skillet; sauté over medium-high heat until tender, about 3 minutes. Add Port and cranberries and bring to boil, scraping any browned bits. Boil until cranberries are soft and liquid is reduced by half, about 10 minutes. Add reserved 3 tablespoons bacon drippings and stir just until warm. Pour vinegar into small bowl. Gradually whisk in Port mixture.

    Meanwhile, place pastries on baking sheet. Spoon 1 heaping tablespoon cheese into center of each. Bake until cheese is soft, about 6 minutes.

    Place endive in large bowl. Pour warm dressing over and toss. Divide greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry and serve.

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    • Apple-Walnut Salad with Cranberry Vinaigrette Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 11:00 pm

    Serves 6.

    INGREDIENTS

  • 1/4 cup fresh or frozen cranberries, thawed
  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped red onion
  • 1 tablespoon sugar
  • 1 teaspoon dijon mustard
  • 1 cup vegetable oil
  • 10 cups mixed baby greens
  • 2 red delicious apples, cored, thinly sliced
  • 1/2 cup chopped walnuts, toasted

    DIRECTIONS

    Puree cranberries in processor until smooth. Add vinegar, onion, sugar andmustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)

    Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts. Serve, passing remaining dressing separately.

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    • Wheat Germ and Banana Muffins Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:40 pm

    Makes 16.

    INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3/4 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup toasted wheat germ
  • 1 1/2 cups mashed ripe bananas (about 3)
  • 1/2 cup milk
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

    DIRECTIONS

    Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers. Sift first 4 ingredients into medium bowl. Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.

    Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.

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    • Swedish Corn Bread Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:20 pm

    This moist sweet corn bread is a nice addition to breakfast, lunch, or dinner.

    Serves 12.

    INGREDIENTS

  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 large eggs
  • 2 cups water
  • 2 cups yellow cornmeal
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

    DIRECTIONS

    Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Beat sugar and butter in large bowl until blended. Add eggs and beat until well blended. Beat in 2 cups water and cornmeal. Sift flour, baking powder and salt into small bowl. Add to cornmeal mixture; stir just until blended. Transfer batter to prepared pan.

    Bake until bread is golden brown and tester inserted into center comes out clean, about 35 minutes. Transfer dish to rack and cool corn bread slightly. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature.)

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    • Spiced Pumpkin-Walnut Biscuits with Honey-Cream Glaze Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 10:00 pm

    Pumpkins are grown throughout the middle states, and Missouri is the world’s largest supplier of black walnuts. The pumpkin gives the finished biscuits a golden color and moist texture, and its taste is complemented by aromatic spices. To go alongside, mix butter with honey and then lace it with ground cardamom.

    Makes about 16 biscuits.

    INGREDIENTS

  • 2 1/4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 1/2 cup canned solid pack pumpkin
  • 1/4 cup plus 2 tablespoons chilled whipping cream
  • 1/3 cup (packed) golden brown sugar
  • 4 tablespoons honey
  • 1 teaspoon (packed) grated lemon peel
  • 1/2 cup chopped walnuts, toasted

  • 16 walnut halves

    DIRECTIONS

    Position rack in center of oven; preheat to 375°F. Butter heavy large baking sheet. Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and peel in another medium bowl to blend. Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).

    Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds. Place biscuits on prepared baking sheet, spacing evenly.

    Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush atop biscuits. Garnish each with 1 walnut half. Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes. Serve warm or at room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven about 5 minutes.)

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    • Spiced Pumpkin Bread Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:40 pm

    Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you’ll have it on hand for unexpected company.

    Makes 2 loaves.

    INGREDIENTS

  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 16-ounce can solid pack pumpkin
  • 3 cups all purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup coarsely chopped walnuts (optional)

    DIRECTIONS

    Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

    Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

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    • Rye Twists with Anise, Fennel and Orange Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:20 pm

    One bread that Swedish settlers brought to the heartland was limpa; these twists are a nice twist on that classic.

    Makes 16.

    INGREDIENTS

  • 2 tablespoons aniseed
  • 1 tablespoon fennel seeds
  • 2 cups warm water (105°f to 115°f)
  • 3 envelopes dry yeast
  • 1/2 cup plus 2 tablespoons unsulfured (light) molasses
  • 6 tablespoons vegetable oil

  • 3 1/2 cups (or more) bread flour

  • 2 1/2 cups whole grain rye flour
  • 2 tablespoons (packed) grated orange peel
  • 2 1/2 teaspoons salt

  • cornmeal

  • additional aniseed and fennel seeds

    DIRECTIONS

    Place aniseed and fennel seeds in self-sealing plastic bag; close bag. Using mallet, pound seeds until coarsely crushed.

    Place warm water in large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix 1/2 cup molasses and oil into yeast mixture.

    Stir 3 1/2 cups bread flour, whole grain rye flour, orange peel, salt and crushed aniseed and fennel seeds in large bowl to blend. Add to yeast mixture. Beat mixture at medium speed until firm but sticky dough forms, about 4 minutes. Turn dough out onto floured work surface; knead until smooth and elastic, adding more bread flour as necessary if dough is sticky, about 8 minutes.

    Form dough into ball. Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

    Sprinkle 2 baking sheets generously with cornmeal. Punch down dough. Turn dough out onto floured surface; knead 3 minutes. Divide dough into 16 equal portions. Cut each portion into 2 equal pieces. Roll each piece into 8-inch-long rope. Grasp 2 ropes at each end and twist ropes together, making about 4 turns. Pinch twisted ropes 1 inch from each end. Place twist on prepared sheet. Repeat forming of twists with remaining dough pieces. Cover with kitchen towels. Let rise in warm draft-free area until doubled in volume, about 40 minutes.

    Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F. Brush tops of rolls lightly with 2 tablespoons molasses (do not allow molasses to drip onto sheets under rolls). Sprinkle rolls with additional aniseed and fennel seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer to racks and cool. Serve warm or at room temperature. (Can be made 2 weeks ahead. Wrap in foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)

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    • Potato, Onion and Caraway Cloverleaf Rolls Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:00 pm

    Potatoes lend moistness, and caraway seeds and onions–two ingredients favored by German, Scandinavian and Eastern European immigrants–add flavor to these traditionally shaped rolls.

    Makes 16.

    INGREDIENTS

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 1/2 cups chopped onions
  • 2 tablespoons caraway seeds

  • 1 10-ounce russet potato

  • 3/4 cup warm water (105°f to 115°f)

  • 2 envelopes dry yeast
  • 1/4 teaspoon plus 1/3 cup sugar

  • 2 1/2 teaspoons salt

  • 2 large eggs
  • 3 1/4 cups (or more) bread flour

  • 1 egg, beaten to blend (glaze)

    DIRECTIONS

    Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add chopped onions and sauté until golden and tender, about 12 minutes. Add caraway seeds and stir 3 minutes. Remove from heat and cool.

    Pierce potato in several places with fork. Place in microwave oven; cook on high 5 minutes. Turn potato over; cook on high until very tender, about 4 minutes longer. Cool slightly. Peel potato. Place potato in small bowl and mash until very smooth. Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).

    Place 1/2 cup warm water in glass measuring cup. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.

    Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl. Beat until smooth. Add remaining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in yeast mixture and mix until blended. Stir in onion mixture. Mix in 3 cups flour, 1 cup at a time. Beat until dough is smooth but slightly sticky, about 4 minutes.

    Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

    Butter 2 heavy large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead 2 minutes. Divide dough into 16 equal portions. Divide dough into 16 equal portions. Divide each portion into 3 equal pieces. Roll each piece firmly into smooth ball. For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly. Cover rolls with clean kitchen towels. Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.

    Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Brush rolls with egg glaze. Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks and cool. Serve rolls warm or at room temperature. (Rolls can be prepared up to 2 weeks ahead. Wrap rolls tightly in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.)

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    • Poppy Seed Dinner Rolls Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 8:40 pm

    These all-American rolls are so flaky and buttery that everyone will want seconds. Be sure to begin preparing the dough a day before serving because it needs to be refrigerated overnight.

    Makes 24.

    INGREDIENTS

  • 1 cup warm water (105°f to 115°f)
  • 2 envelopes dry yeast
  • 1/4 teaspoon plus 1/3 cup sugar

  • 2/3 cup whole milk, room temperature

  • 1 large egg
  • 2 1/2 teaspoons salt
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled
  • 5 1/3 cups (about) all purpose flour
  • 1 cup (2 sticks) chilled unsalted butter, cut into thin slices
  • 1 egg beaten with 1 tablespoon cold water (glaze)
  • poppy seeds

    DIRECTIONS

    Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.

    Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.

    Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

    Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13×11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.

    Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.

    Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)

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