From the Bread Category at emealsforyou.com
I am beginning to prepare my Christmas baskets for my neighbors and I thought I would give this challah a test run to see how it fit into my plans. This is truly one of the most beautiful loaves of bread I have ever made. The crust is firm yet not too hard and the crumb is very, very good and moist. An easy bread to make; requiring time but not a whole lot of work, it makes the perfect bread to toast or maybe make a baked French toast breakfast for your family.
The challah makes a wonderful addition to our bread collection at emealsforyou.com.
Dissolve the yeast in 1 cup of warm water in the bowl of a mixing bowl. Stir in orange zest, orange juice, and oil. Add 2 eggs, one at a time, mix using a dough hook. Add sugar and salt and mix for 5 minutes, until smooth. Remove dough, grease bowl and place the dough back into the bowl, covering with plastic wrap. Allow to rise in warm spot until doubled, about an hour. Punch dough down, divide in half. Roll each half into a 27 inch log. hold the dough in the middle and twist ends around. Place on a floured piece of parchment paper on a baking sheet. Mix one whole egg and one yolk, brush 1/2 on loaves, allow the bread to rise for 1/2 hour while heating oven to 350 degrees. Brush remaining egg wash onto the bread, sprinkle with the fennel and sesame seeds. Bake for 30 – 40 minutes until brown and firm on top.
Try some of our other great bread recipes at emealsforyou.com.
From the Dessert Category at emealsforyou.com
This post is a day late as I was struggling with computer/printer issues. One of the benefits of writing a blog and also keeping up a website is that you have to have your computer close to where you function. Occasionally in haste a wave forms in the kitchen sink and overcomes the computer next to the sink. I guess it was only fitting that I “fried” my laptop. I am now almost fully functional on a MS Surface, this one is hanging on the wall and if water hits it I am in big trouble.
Okay, now onto the food story. We had our French Dinner Party on Saturday, 6 courses and too much wine. I was looking for an “amuse” or palette cleanser to transition from the appetizers, last weeks post, and the salad. I choose Meyer lemons as they have much more taste than regular lemons.
The sorbet made a great amuse but it would also be great as a dessert.
P.S. a little goes a long way.
Meyer Lemon Sorbet
|1||medium||Meyer Lemon zest|
|1||cup||Meyer lemon, juice oof|
Add all ingredients to a small sauce pan. Heat until the sugar is blended. Remove from the stove and refrigerate until very cold. Place in an ice cream maker and churn until thicken, about 20 minutes. Remove from ice cream maker and place in a plastic contain. Place in freezer until just before serving.
More amusing recipes at emealsforyou.com.
(From the Appetizer Collection at emealsforyou.com
We are hosting a French themed dinner party this Saturday. As a prelude to that I decided to try a new appetizer I came up with over the holiday. I thought I might want to try it out first, just to get the kinks out, adjust the ingredients and try some different plating ideas. The dish came out great, first try; the only problem was that we got so excited by how it looked we forgot to take a photo for the website. Undaunted I made the dish again today and this time made sure to take several photos. As some of the guests don’t eat scallops I will make the same recipe only using pork tenderloin medallions. If you make this with the pork the cooking time will have to be adjusted.
And yes, these taste as good as they look.
Pan-seared Scallops with Poached Pears
|2||large||pears, red Bartlett|
|2||pinch||salt and pepper to taste|
|0.25||cup||wine, dry white|
|2||Tb||pear brandy (optional)|
Peel the pears, cut in half and remove core with a spoon. Place pears in a sauce pan with the sugar and add enough water to cover half way up on the pears. Simmer for 15 – 20 minutes until just tender (turning over once during simmering). Remove pears to a plate, allow to cool and slice each half into 1/4 inch thick pieces. Reduce remaining water and sugar in pan by half and add the white wine.
Cut scallops in half forming disks. Salt and pepper scallops. Add remaining salt and pepper to the rice flour and dredge the scallops.
In a sauté pan heat the oil and butter until just shimmering, add the scallops and cook for only 2 minutes, turn over and cook for 1 minute more. Remove scallops to a plate and add the sage leaves, cook until crispy. Remove sage and add the reserved sugar water and wine to the pan, stir to combine to make a sauce.
To plate: Place 4 slices of the pears on a plate, forming 2 circles, add 2 scallops to each circle, spoon some of the sauce and place sage leaves on top.
More great tasting appetizer ideas, 74 in fact, at emealsforyou.com, come over and see what else we have.
From the Vegetables Collection at emealsforyou.com.
I am probably the only person within a 50 mile radius that doesn’t like turkey. I mean I will eat it but as the days after Thanksgiving mean turkey this and turkey that; I take a pass beyond the traditional dinner and maybe a turkey sandwich on rye bread. Therefore I am constantly on the prowl for good and different meal ideas for my family. Skipper’s Onion Tart comes to us compliments of Capt. Jim from Virginia, where his neighbors have the pleasure of dining at his table on a regular basis.
Add a salad and maybe a glass or two of a good white wine and you have a great after Thanksgiving lunch.
Skipper’s Onion Tart
|Meal:||Veggie – Rainy Saturday Lunch (Theme Meal Plans)|
|1||tsp||pepper, fresh ground|
|1||pinch||salt to taste|
Melt butter in a pan; slice onions and sauté in pan until just tender. Remove from pan and cool to room temperature.
Preheat oven to 375 degrees. Mix onions, sour cream, eggs and salt and pepper. Place dough in tart pan, pour in onion mixture.
Bake for 35 minutes or until light brown. Remove from oven and let sit for 10 minutes. Serve.
Try some other non-turkey recipes at emealsforyou.com.
From the Starch / Pasta Collection at emealsforyou.com.
We were looking for something a little different for dinner the other night after a full day of shopping. Exhausted, we returned home and remembered we had some (stew) Beef Bourguignon in the freezer but were tired of the usual mashed potatoes. Gnocchi are an easy substitute that makes a normal leftover meal into something special. I have no problem mixing a French main meal with an Italian side.
Although at first blush the recipe looks a bit complicated, once you get into it you will find it goes pretty quickly. Gnocchi can be used as an entrée or a side. Sauce them with whatever you have available or make a simple brown butter sauce. If you like softer gnocchi take them out of the pot after 3 minutes; for firmer gnocchi cook them a little longer.
|Category:||Starch / Pasta|
|2||cups||flour, all purpose, divided|
|1||large||egg, lightly beaten|
Bake and peel potatoes. Mashed them and stir in salt. Spread 1/4th of the flour on a flat work surface. Add potatoes. Make a well in center and pour in the beaten egg. Begin to mix in and add more flour as needed; this will be very sticky at first. Continue to add flour and kneed until a dough forms. cut into 4 pieces; roll each piece into a log the size of a quarter. Cinto3/4th inch slices. Place remaining flour on a baking sheet. With a fork held upside down in one hand; roll each piece across the tines, pushing down with your thumb to form grooves. Drop each pieces onto the baking sheet. Shake the baking sheet to coat each gnocchi with flour. Drop the gnocchi into a large pot of rapidly boiling , salted water. Once they float allow to cook 3 -5 minutes more than remove to an ice bath. May be frozen at this point. Reheat in hot water. Sauce with brown butter sauce, tomato sauce or gravy.
If you like these gnocchi try the Lemon Gnocchi at emealsforyou.com.
From the Breakfast Collection at emealsforyou.com
Thinking ahead to the upcoming family Thanksgiving visit; it seems like the right time to start to create the menu. Everyone gives a great deal of thought to the turkey and all the fixins but few take the time to develop a menu for any meals before and after the big event. I try to make breakfasts that are great and perhaps not made that much anymore. When was the last time you had pancakes at home not at a pancake house and made from scratch as well.
Take the time to gather some old fashioned maple syrup and a bit of fresh fruit; add some hot coffee and your family will love it.
Best Buttermilk Pancakes
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs (lightly beaten), buttermilk, and 4 T. melted butter; whisk to combine- don’t over mix. Batter should still have small to medium sized lumps. Brush griddle with some melted butter and ladle about 1/2 cup out for each pancake. Flip over when bubbles appear on top. Serve warm.
In the mood for something entirely different and fun; give Ed’s Breakfast Pizza a try. The recipe is at emealsforyou.com.
From the Dessert Category at emealsforyou.com
I volunteered, back in August, to donate a Champagne and Dessert Party for our local Ladies’ Club auction. I would provide everything needed: tablecloth, silverware, flowers and most importantly the desserts and champagne. The hostess would invite 3 of her best friends; well they finally called and the party is on Wednesday. I decided to make miniature desserts so that they could all try the various assortment. So today is the day to begin the baking. Timing is important because you don’t want to make them too soon but don’t want to wait until the last minute either. I figured I would make the ones that would keep, refrigerated, until Wednesday.
Today’s baking included flourless chocolate cake ( I’ll pour the ganache over them on Wednesday ), New York style cheesecake, tiramisu, and the above pictured pastry swans, filling to be added on Wednesday as well. Left still to make are apple filo bundles and a chocolate sushi. As I promised that the guests could take home leftovers; I will be making 12 of each.
Place water, butter, salt and sugar in a pan over medium heat. Bring to a boil. Remove from heat and add flour, stir until mixed, place back on low heat and stir for 2 minutes. Immediately remove from heat and add to bowl of food processor, add eggs and pulse until just mixed. (you may use a mixer instead) Place large spoonfuls onto a cookie sheet covered in parchment paper, space 2 apart. For the heads and necks make a small “S” on the parchment with the dough. Bake at 400 degrees for 18-22 minutes, until golden brown. Turn off oven, remove from oven and quickly poke a few small holes with a toothpick in the sides of the puffs to allow steam to exit. Remove the heads at this time. Return cookie sheet to oven, open oven door and let puffs sit for 20 minutes in oven.
Cut off and reserve top 1/3, fill with ice cream or vanilla cream, Place head into the ice cream or vanilla cream, cut reserved top into half lengthwise. Place half of top back on body, one on each side. Sprinkle with powdered sugar. Make swans in advance then assemble just before serving.
Unless you are a glutton for baking, try any one of these for dessert and your family will be happy campers. All the recipes and more are over at emealsforyou.com. For $9.95 for a full year’s membership it may be the bargain of the season. Gift certificates available.