November 1, 2007 in Recipes by danky
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.
Tags: Beet, Cream, Dressing, Lettuce, Salad, Sour
November 1, 2007 in Recipes by danky
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.
Tags: Bacon, Blue, Cheese, Cranberry, Curly, Endive, Pastries, Salad, Vinaigrette
November 1, 2007 in Recipes by danky
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.
Tags: Apple, Cranberry, Salad, Vinaigrette, Walnut
November 1, 2007 in Recipes by danky
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.
Tags: Banana, Germ, Muffins, Wheat
November 1, 2007 in Recipes by danky
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 13×9x2-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.)
Tags: Bread, Corn, Swedish
