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Recipes
Lavender Pear Scones
By jjadin
Preheat oven to 375. Combine flour, sugar, baking powder, salt & lavender
- 2 2 2 cups all-purpose flour (pastry flour is best)
- 1/4 1/4 1/4 cup sugar ( I use baker’s sugar)
- 1 1 1 TBL baking powder
- 1/4 1/4 1/4 tsp cinnamon
- 1/4 1/4 1/4 tsp salt
- 1 1/4 1 1/4 1/4 tsp Lavender (English lavender or Provence)
- 1/3 1/3 1/2 cup cold butter, cut into pieces (5 1/2 TBL)
- 1 1 1 cup whipping cream ( I use heavy whipping cream)
- 1 1 1 tsp (heaping) Lemon Juice
- 1 1/2 1 1/2 1/2 cups Bosc Pears (peeled & cubed)
Zucchini and Feta Fritters
By jjadin
Combine zucchini and salt in a bowl
- 6 (about 700g) green zucchini, coarsely grated
- 2 tsp salt
- 3 green shallots, ends trimmed, thinly sliced
- 1 cup firmly packed finely chopped fresh continental parsley
- 200 g feta, coarsely crumbled
- 75 g (1/2 cup) plain flour
- 3 eggs, lightly whisked
- Freshly ground black pepper
- 80 ml (1/3 cup) olive oil
Sour Cream and Dill Scones with Smoked Salmon
By jjadin
Preheat oven to 425ºF. In a large mixing bowl combine the baking mix, sugar and dill
- 2 cups baking mix, such as Bisquick, plus a little extra for the worktable
- 1/4 cup sugar
- 2 tablespoons dill, chopped
- 1 egg
- 1/3 cup sour cream. plus additional
- 2 tablespoons milk, half-and-half or cream (whatever you put into your morning coffee)
- Sliced smoked salmon, to serve alongside
Lemon Cheesecake with Hazelnut Crust
By jjadin
Make crust: Position rack in center of oven and preheat to 350°F
- For crust
- 3/4 cup hazelnuts, toasted
- 3/4 cup graham cracker crumbs
- 3 tablespoons powdered sugar
- 5 tablespoons unsalted butter, melted
- For filling
- 3 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon peel
- Lemon slices (optional)
- Fresh mint sprigs (optional)
Pumpkin Soup with Chili Cran-Apple Relish
By jjadin
Heat a medium soup pot over medium to medium high heat
- Relish:
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 fresh bay leaf
- 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium yellow onion, finely chopped
- Salt and pepper
- 3 tablespoons all-purpose flour
- 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
- 2 teaspoons hot sauce, or to taste
- 6 cups veggie stock
- 1 (28-ounce) can cooked pumpkin puree
- 2 cups heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
- 1/4 red onion, finely chopped
- 2 tablespoons lemon juice
- 1/2 cup dried sweetened cranberries, chopped
- 1 teaspoon chili powder
- 2 teaspoons honey
- 1/2 teaspoon ground cinnamon
Creamy Parmesan Polenta with Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
By jjadin
1. Trim and prep broccoli
- For Polenta:
- 7 1/2 cups water
- 1 1/2 tsp salt
- pinch baking soda (this helps shorten the cooking time and gives the polenta a creamier finish.)
- 1 1/2 cups course-ground cormeal (I use Bob's Red Mill)
- 2 TBSP unsalted butter
- 2 cups Parmesan cheese, grated
- black pepper
- For Broccoli Rabe, Sun-Dried Tomato and Pine Nut Topping:
- 3 TBSP extra-virgin olive oil
- 6 medium garlic cloves, minced or pressed through a garlic press
- 1/2 tsp red pepper flakes
- 1/2 cup oil-jarred sun-dried tomatoes, chopped
- 1 bunch (~ 1 pound) broccoli rabe, washed, trimmed and cut into 1 1/2 inch pieces
- 1/4 cup low-sodium chicken broth
- 3 TBSP pine nuts, toasted
Curry Chickpeas
By jjadin
Place the chickpeas in a medium, dry skillet
- 1 15 oz can chickpeas, drained
- 1 tsp curry powder
- 2 pinches of cayenne pepper
- pinch of cinnamon
- salt and pepper
High-Top Cappuccino White Chocolate Muffins
By jjadin
Haven't made yet
- 1/4 cup instant espresso powder
- 2 1/2 cups self-rising flour
- 1/2 cup superfine sugar
- 2 eggs, slightly beaten
- 1 1/2 cups buttermilk
- 1 tsp vanilla extract
- 2/3 cup melted butter
- 3/4 cup chopped white chocolate
- 2 tbsp unmelted butter
- 3 tbsp soft brown sugar
Clermeil
By jjadin
Haven't made yet
- 1 1/2 oz Añejo rum
- 3/4 oz Green Chartreuse
- 3/4 oz Lime juice
- 1/4 oz Maple syrup (or up to 1/2 as desired)
- 1/8 oz Allspice Dram, St. Elizabeth
Orange Marmalade Loaf
By jjadin
Haven't made yet
- TOPPING:
- 4 cups white bread flour plus extra for dusting
- 1 1/2 tsp salt
- 1 1/2 tsp superfine sugar
- 1 1/2 tsp active dry yeast
- 2/3 cup lukewarm water
- 2/3 cup lukewarm milk
- 2 tbsp vegetable oil, plus extra for brushing
- 7 tbsp orange marmalade
- 1 egg yolk
- 1 tbsp milk
- 1 tbsp superfine sugar
- 1-2 tbsp candied orange peel