Tuesday, November 18, 2014

Lemon Poppy Seed Bread

It is just the best when a guest asks for a recipe!   This recipe is one of them.
Credit goes to Beth Hensperger and her book "The Best Quick Breads".
This is one tasty bread with sheer pucker power!

 --- INGREDIENTS ---

3 Tablespoons poppy seeds
1/2 cup milk (I used fat free)
5 Tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
Grated zest of 2 lemons
1/4 teaspoon salt

Lemon Syrup
1/4 cup sugar
1/4 cup fresh lemon juice

 --- DIRECTIONS ---
In a small bowl, combine the poppy seeds and the milk.   Let it stand for one hour.

Preheat the oven to 325. Grease a 9X5 pan (or 3 mini pans) with cooking spray.
Using an electric mixer, cream the butter and the sugar.  Add the eggs one at a time making sure that they are well incorporated.
Combine the flour, baking powder, lemon zest and salt in a small bowl.  Add the dry ingredients to the creamed mixture in three equal portions alternating with the poppy seed milk.
Beat just until smooth.
Pour the batter into the prepared pan(s).  Bake in the center of the oven until golden brown and a toothpick comes out clean.  For a mini pan, check after 35 minutes and for the 9X5, check after 55 minutes.
Place on a rack to cook (still in the pan).

About ten minutes before the bread is done, make the Lemon Syrup.  Combine the sugar and the lemon juice in a small saucepan  Be sure the heat is low and cook just until the sugar dissolves.
Once it is done and the hot bread is on a rack, poke about a dozen holes in the bread with a kabob stick.
Pour the hot liquid over the bread and let it soak in for about thirty minutes.
Remove from pan and wrap when cool.
Serve this deliciousness the next day!

We served this with an accompanying dish of "Lemon Cream Cheese" (one half cup of whipped cream cheese mixed with a Tablespoon each of Lemon Curd and Confectioners Sugar).


 --- The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield

Bed and Breakfast Foodie
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Sweet Potato Pancakes with Curry Mayo Sauce, # 2 Sweet Potatoes 8 ways

November is Sweet Potato month and the month the 8 Broads go on a retreat!

The broads spent a delightful week in Santa Fe mostly working but also eating, drinking, shopping and exploring the cultural heritage. We visited museums, a spa and searched for good restaurants and cafés to tasted regional and exceptional food. Santa Fe did not disappoint.
We ate at Café Pasqual, sipped hot chocolate at Kakawa, lunched at the Shed, started the day with great coffee and croissants at the Swiss bakery but also cooked at home, a fabulous rental for the week.
Amazing "patty melt" with French Onion Soup
By now you must be thinking what does that have to do with sweet potatoes. 
Please bear with me.
The Hollar, Madrid NM
Killer Sweet Potato Fries with curry aioli and yes we ate them ALL









On the way back to Albuquerque, Deb and I took the scenic “Turquoise Trail”. This route brought us through the small town of Madrid NM, an old coal mining town that became a ghost town in the '50s before being re- discovered in the ‘70s. Today it is a thriving artist's community. It is also the home to a funky but amazing restaurant called “The Hollar”. Deb and I stumbled upon it after rejecting a rough looking Joint for lunch across the street. We were able to sit outside and a very friendly waitress explained the menu. We ordered French onion and mushroom soup and the best, grilled cheese sandwich. However, the highlight was a side of sweet potato fries with a curry aioli.  The crispy sweet potato fries dipped in the lightly curry flavored, silky aioli was to die for. It was an unexpected flavor combination that worked perfectly together.

I told you I was going to get to the sweet potato part!


Here is a recipe that was inspired by the lunch at the Hollar:




Sweet Potato Pancakes with Curry Mayo Sauce

This is a good side dish to plain eggs.

Serves 4 - 6 as a side dish.

INGREDIENTS:
¼ cup grated sweet onion
1 cup peeled and shredded sweet potato (about one medium sized)
1 cup peeled and shredded Yukon gold potato (about a medium sized one as well)
1 tablespoon flour
1 large egg, lightly beaten
½ teaspoon salt or to taste
    freshly ground pepper to taste
    oil for frying pan, I used avocado oil because of the high heating point

¼  cup mayonnaise, homemade or store bought, your choice but pick a brand with as little sugar as possible
¼ cup sour cream, (you might as well go for the real deal)
1 teaspoon of your favorite curry powder, or to taste

DIRECTIONS:
Mix mayo, sour cream and curry powder. Set aside in refrigerator.

To grate the onion and potatoes I use the large holes on a box grater.
In a medium size bowl mix the grated onion and potatoes. When mixed put it into a double layer of cheese cloths and squeeze out as much liquid as you possibly can.
Return mixture to the bowl. Discard cheese cloths. Add the flour, salt and pepper to the potato mixture and mix thoroughly.  Mix in egg. Form 6 small flat or 4 larger flat pancakes.

Heat oil in a large frying pan to medium high heat and add pancakes. Fry on each side for about three minutes until golden. Keep and eye on the pancakes while they cook. You want them to be golden crispy on the outside and cooked through. Drain on a plate lined with a paper towel.

Serve each pancake with a dollop of curry mayo sauce. Enjoy!

P.S. If you are in that area of New Mexico do not miss a visit to the Hollar. The food is creative and very good.

Danielle Hanscom
Brampton Bed and Breakfast Inn

the Maryland Broad

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Monday, November 17, 2014

Pineapple Soup

This lovely soup is both non-dairy and vegan
Serves 8 (4 6oz servings)

 --- INGREDIENTS ---

1 large pineapple
1 13.5 ounce can of coconut milk (not lite)
Blueberries and raspberries to top
Mint sprig (optional)


 --- DIRECTIONS ---
Peel, core and cut pineapple fruit into chunks.
Place cut pineapple in food processor.
Shake coconut milk can well (can do this to the beat of any favorite song) and empty into food processor.
Blend until all the pineapple is liquefied.
Pour into container and store overnight.
In the morning, pour servings into fruit bowls and float a few berries on top.  Add mint sprig if you wish.

--- Chambered Nautilus Bed and Breakfast Inn
  http://www.chamberednautilus.com
 Joyce Schulte 
The Seattle Broad
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Sunday, November 16, 2014

Roasted Rosemary Sweet Potatoes, #1 Sweet Potatoes 8 ways

First in a series of 8..our magic number. It is fall and that means Sweet potato and Yam time.  So many potatoes, so good for you, so tasty, and so so much you can do with them.  Let us see how the 8 Broads use this wonderful vegetable.

This recipe involves, rosemary which is one of my favorite spices to cook with.  We have a great big rosemary bush just outside the front  door of the Inn.  Makes coming in the door smell so good all year round.

Simple and sweet, this is all you need for great Roasted Sweet Potatoes:





INGREDIENTS  to serve 12

8-10 Medium sized Sweet Potatoes or Yams
2 Tablespoons Olive Oil
2 Tablespoons fresh chopped Rosemary ( or more if you are like me and LOVE Rosemary)
Kosher Salt to taste
Fresh Ground Black Pepper to taste


 DIRECTIONS :
Slice potatoes crosswise into round slices about a 1/4 inch thick.  Place sliced potatoes into a large plastic bag that you can seal, like a Ziplock bag.  Add olive oil, chopped rosemary, kosher salt and pepper to the potatoes in the bag.  Seal bag and shake well until potatoes are evenly covered with all the ingredients.  Get as much air as possible out of the bag and then let sit in refrigerator overnight.

Next morning:  Preheat oven to 400 degrees and drain liquid from the bag.  Bake the potatoes at 400 degrees for approximately 45 minutes, or till tender.  Every 10-15 minutes, remove from oven and stir to ensure even browning.

Makes a wonderful side to any egg dish you are serving.


Joyce Schulte
Chambered Nautilus Bed and Breakfast Inn
 http://www.chamberednautilus.com
The Seattle Broad
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