Brussels Sprouts Chiffonade

Brussels Sprouts Chiffonade

1 1/2 lb. Brussels sprouts
6 T. butter
1 T. fresh lemon juice
1 T. poppy seeds

Drop Brussel sprouts into a food processor with the slicer blade going. Melt butter in a large skillet over medium-high heat. Add Brussel sprouts and toss until beginning to wilt; about 5 minutes. Add lemon juice and poppy seeds, toss to blend. Season with salt and pepper. 

Sesame Chicken Salad

Sesame Chicken Salad

Ingredients

• 2 small carrots peeled
• 8 oz. bag baby spinach
• 2 small shallots thinly sliced
• 3 T. toasted sesame seeds
• Boneless skinless meat from 1 rotisserie chicken, shredded
• 1 1" piece fresh ginger, peeled and grated
• 2 T. soy sauce
• 2 T. rice wine vinegar
• 1/4 c. sesame oil

Instructions

• Using a vegetable peeler, shave the carrots into long, thin ribbons. In a large bowl, combine the carrots, spinach, shallots, sesame seeds and chicken. In a separate bowl, whisk together the ginger, soy sauce, vinegar and oil. Pour the dressing over the salad, toss and serve.

White Soda Bread

White Soda Bread

3 1/4 c. flour
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 c. buttermilk

Preheat the oven to 450 degrees.  Place parchment paper on a flat baking sheet.
Sift the dry ingredients.  Make a well in the center.  Pour 12 oz. of the buttermilk in all at once. Using one hand, mix in the flour from the sides of the bowl; adding more milk if necessary.  The dough should be soft; not too wet and sticky.  When it all comes together, turn it out onto a well-floured board.  Wash and dry your hands.  Knead lightly for a second, just enough to tidy it up; flip over.  Pat the dough into a round shape about 12 inches and cut a cross in the top.  Place on a baking sheet.   Bake at 450 degrees for 15 minutes then turn the oven down to 400 degrees and cook for another 20 - 30 minutes or until cooked.  Tap the bottom of the bread to check - it should sound hollow.

Lemon Curd Cheesecake

 Lemon Curd Cheesecake

Lemon curd:

1 tsp. finely grated lemon rind

1/2 c. fresh lemon juice

1/2 c. sugar

3 eggs

4 T. butter

Graham Cracker Crust:

5 T. butter

1/3 c. sugar

1 1/2 c. graham cracker crumbs

1/8 tsp. salt

Cheesecake:

3 (8 oz.) pkg. cream cheese

1 c. sugar

3/4 c. sour cream

3 large eggs

1 tsp. vanilla

Whisk together lemon zest, lemon juice, 1/2 cup sugar and 3 eggs in a large heavy saucepan over medium-low heat.  Cook until thick, about 6 minutes, whisking frequently.  Cut 4 tablespoon of butter into small cubes and whisk them into the hot lemon mixture.  Set aside.

Preheat the oven to 350 degrees.  Melt 5 tablespoons of butter.  In a bowl, stir together the graham cracker crumbs, 1/3 cup sugar, salt and melted butter.  Press into the bottom and 1 inch. Up the sides of a 9” springform pan..  Bake for 10 minutes then cook completely.  Reduce the oven temperature to 300 degrees.

Beat the cream cheese and 1 cup sugar.  Add the remaining 3 eggs, one at a time.  Beat in the sour cream and vanilla.  Pour two-thirds of the cheesecake mixture into the crust then spoon half of the lemon curd and swirl it into the cream cheese.  Repeat with the remaining cream cheese and curd.  Bake the cheesecake for 45 minutes.  Transfer to a wire rack, run a knife around the edge.  Cool at room temperature for 2 hours then refrigerate for at least 4 hours before serving.  

You can use purchased lemon curd instead of making your own in the first part of this recipe.  I topped my cheesecake with a jar of purchased lemon curd for appearance but also because I love lemon curd!

                                             

Cinnamon Raisin Biscuits

 Cinnamon Raisin Biscuits

Biscuits:

3 c. flour

1/2 c. sugar

2 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1/4 tsp. salt

1/2 c. vegetable shortening

2/3 c. raisins

1 c. buttermilk

Glaze:

2 c. powdered sugar

4 T. milk

2 tsp. vegetable oil

1 tsp. ground cinnamon

Preheat oven to 400 degrees F.  Place parchment paper on a large baking sheet.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.  Cut in the vegetable shortening using a pastry blender until mixture is crumbly.

Stir in the raisins and buttermilk, stirring only until the dry ingredients are moistened.  If is seems too dry add a bit more buttermilk until the dough starts to hold together.

Pat the dough out to a 3/4 inch thickness on a lightly floured surface.  Cut with a 3-inch biscuit cutter.  Place on the prepared baking sheet.

Bake for 10 - 15 minutes.

Make the glaze by combining the powdered sugar, milk, vegetable oil and cinnamon in a small bowl.  Stir until completely mixed.  Drizzle the glaze over the hot biscuits.  Serve warm.