Peachberry Buckle

This dense-yet-tender cake, with layers of both peaches and berries right in the batter, is topped with cinnamon-y streusel. Enjoy it warm, as a breakfast coffeecake; or à la mode, for dessert. It's a winner any time of the day.    Cake 1/4 cup (4 tablespoons) butter 3/4 cup sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 2 cups Unbleached All-Purpose Flour 1/2 cup milk Filling 1 cup berries, chopped if large (e.g., strawberries, blueberries, blackberries or a mixture) 1 cup sliced peaches, peeled or not, your choice Topping 1/4 cup (4 tablespoons) butter 1/4 cup brown sugar 1/2 cup  All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Cake 2 ounces butter 5 1/4 ounces sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 8 1/2 ounces King Arthur Unbleached All-Purpose Flour 4 ounces milk Filling 5 to 6 ounces berries, chopped if large (e.g., strawberries) 7 1/2 ounces sliced peaches, peeled or not, your choice Topping 2 ounces butter 1 7/8 ounces brown sugar 2 ounces King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Cake 57g butter 149g sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 241g King Arthur Unbleached All-Purpose Flour 113g milk Filling 142g to 170g berries, chopped if large (e.g., strawberries) 213g sliced peaches, peeled or not, your choice Topping 57g butter 53g brown sugar 57g King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Directions 1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan. 2) To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar. 3) Beat in the egg and vanilla. 4) Stir in the baking powder, salt, and nutmeg. 5) Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping. 6) To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs. 7) To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices. 8) Fold the blueberries into the remaining batter, and dollop it on top 9) Sprinkle the topping over the batter. 10) Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean. 11) Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage. Yield: 9 to 12 servings.

Spicy Southwest BBQ Sauce

Spicy Southwest BBQ Sauce
6 cloves garlic
2 cups ketchup
2 stalks celery
1 cup water
1/2 cup onion, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup Worcestershire sauce
1/2 cup cider vinegar
3 tbsp chili powder
2 tsp instant coffee granules
2 tsp dried crushed red pepper
1/2 tsp Salt
1/2 tsp ground cloves

Bake garlic in a small baking pan at 350 degrees F for 20 to 30
minutes or until lightly browned. Cool and peel.

Combine garlic and remaining ingredients in a saucepan. Simmer for
20 minutes. Cool.

Process mixture in a blender until smooth. Makes about 4 cups.

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

 

Serves four to six
8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
½ cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
¼ teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
½ cup olive oil

1. If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for six hours or overnight. Drain beans and transfer to a medium pot. Cover beans by two inches with water and add 1½ teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1½ hours, depending upon what kind of beans you’re using. Drain.
2. Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1½ minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for five minutes, then drain. Pat dry and slice diagonally into ½-inch pieces.
3. In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about one minute.
4. In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Flaky Buttermilk Drop Biscuits

with shortcake season in full swing - I had to share this recipe!

Flaky Buttermilk Drop Biscuits

 

Makes 12

 

Note: Measure flour by spooning it into a measuring cup and leveling it with a knife.

1 1/4 cups unbleached all-purpose flour
3/4 cup white whole-wheat flour
2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter
1 1/4 cups very cold, fat-free buttermilk
1 tablespoon canola oil

1. Preheat oven to 450 degrees. In a large bowl, whisk together flours, baking powder, sugar, salt and baking soda.

2. In a microwave, melt the butter. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.
3. Add buttermilk mixture to flour mixture; stir with rubber spatula until just incorporated. Do not overmix. Batter will be very wet, but it will pull away from sides of bowl.
4. Line a baking sheet with parchment paper. Drop batter in 2-tablespoon mounds on the baking sheet. Bake until golden, about 11 minutes.

Lemon-Ricotta Pancakes

 Lemon Ricotta Pancakes

1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil

Place the flour, baking powder and salt into a mixing bowl. Stir
all of the ingredients together until evenly combined.  Set aside.

Pour the buttermilk into another mixing bowl.  Add the eggs,
vanilla and oil into the bowl.

Add the ricotta cheese, sugar and lemon zest into the bowl with the
buttermilk.  Using a wire whisk, gently stir the ingredients
together until evenly combined.

Add the flour mix into the bowl with the buttermilk and ricotta
cheese.  Continue to fold the ingredients together until evenly
combined with a few small lumps remaining in the batter. Do not
over mix the batter.

Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick
pan.  Using a 4 oz. ladle, pour the batter onto the griddle or into
the non-stick pan, forming one pancake that is 6" in diameter.

Cook the pancakes for approximately 2-1/2 minutes or until the
edges begin to dry and puff up with little air bubbles will start
appearing over the top surface of the pancakes.

Flip each pancake over and continue to cook for another 1-1/2
minutes or until done.

Makes 8 Pancakes

Nutella Chocolate Espresso Kahlua Mousse

 Nutella Chocolate Espresso Kahlua Mousse1/2 teaspoon instant espresso powder
1 cup heavy cream
1/2 cup Nutella spread
2 tablespoons Kahlua coffee liqueur
Whipped cream, for garnish
Toasted nuts, for garnish

In a small bowl, stir the espresso powder into the heavy cream
until dissolved.

In the bowl of a stand mixer, or in a large bowl, add the espresso
mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1
minute and scrape down the sides of the bowl. Continue beating
until softly whipped. Spoon into a serving bowl or glasses and
refrigerate for 2 hours.

Before serving, garnish with whipped cream and toasted nuts

Asian Sesame Chicken Salad

Asian Sesame Chicken SaladSalad:
2 wonton wrappers
2 Tbs. almonds, sliced
4 Cups romaine lettuce
1 Tbs. fresh cilantro, chopped
3 oz. boneless skinless chicken breasts, grilled and sliced

Dressing:
1/2 Cup rice vinegar
4 Tbs. sugar
2 Tbs.canola oil
1/2 Tbs. sesame oil
1/2 tsp. salt
1/2 tsp. sesame seeds
black pepper

Preheat the oven to 350°F.

Cut the wontons into 1/4 inch strips.

Heat the canola oil to 365°F in a heavy skillet.

Fry the wonton strips.

Toast the almonds in the oven for 5 minutes.

Toss then toast for 5 minutes more. Remove from oven and let cool.

To assemble the salad, in a large bowl, toss the romaine lettuce,
cilantro, wonton strips, chicken and dressing.

Top with the sesame seeds and almonds.

For the dressing: In a small sauce pan, heat the vinegar and sugar
until the sugar dissolves, stirring often. Let it cool completely.
Mix the oils together. Whisking constantly, pour in the oil mix to
make an emulsion.  Add salt, pepper and sesame seeds.