Sunday, April 20, 2014

Grilled Baby Beets

Beets. You either love 'em or you hate 'em. To be honest, of the 8 Broads there are several who are not beet fans!  Hard to believe, I know but, alas, true. This recipe might just convert the die hard non beet lover. They are sweet and yummy.  Use alone, or as part of an antipasto presentation.  If you like beets AT ALL, these are truly addictive. There is something about the grilling process that caramelizes the sugars and pulls out the very best of the beet flavor. Every single time that I serve these I wish I had made more.. they just disappear.

So.. get your beet on, fire up that grill, and enjoy.

INGREDIENTS

12 fresh baby beets, cooked whole, then skinned and cooled OR
1 can of baby beets, drained, keep in the bowl  (yes, believe it or not canned beets work well for this)
Olive oil to drizzle
Balsamic (can be reduced balsamic) to drizzle
Coarse sea salt to sprinkle

DIRECTIONS

Preheat the grill and place a rack on it that will prevent the smallest beets from falling through
(I love the grill mesh from Chef's Planet for this)
Drizzle olive oil over the beets just enough to toss them in and coat them, not so much that it puddles.
Toss or stir to coat.
Using a slotted spoon put the beets on the grill and cook for about 15 min turning every few minutes to grill. evenly. They are finished when they start to darken in spots.
Remove from the grill with tongs or metal slotted spoon and return to the bowl with the bit of olive oil in it. Toss to coat.
Drizzle with a small about of balsamic, about 2 Tbsp and sprinkle with 1/2 teaspoon of sea salt

These are now ready to go.  If you are using them later on a platter put them in a sealed container and refrigerate

Swiss Woods Bed and Breakfast

 Debbie Mosimann


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Saturday, April 19, 2014

Chilled Honey-Roasted Peach and Cardamom Soup with Vanilla Cream


With spring and summer rapidly approaching, (I hope!!) fruit soup starters are a big hit here at The William Henry Miller Inn. Ithaca is all about fresh fruit and this soup is the perfect hit. Use peaches that have been quick frozen if you are doing it now.. but be sure to bookmark the recipe and make it when peaches are ripe from the tree, and plentiful. (OK, now I am salivating. 
Nothing better than tree- ripe peaches!)

No need to spend money on raw honey for this one as the raw qualities go away when heated above 120 degrees F.


Enjoy.


adapted from a recipe found in Bon Apetit


INGREDIENTS
1 ¼ to 1 ½ pounds of peaches (okay to use frozen)

2 packed Tablespoons of brown sugar

1 ½ Tablespoons honey

1 ½ cups fresh orange juice

½ teaspoon cardamom

¼ teaspoon Fleur de sel (salt)

1 to 2 teaspoons fresh lemon juice

Vanilla Cream

¼ cup sour cream

Vanilla to taste


DIRECTIONS

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper (lining the sheet pan is a MUST).

Toss peaches, brown sugar and honey together in a large bowl and place peaches on the baking sheet.

Roast peaches for 15 minutes. Turn over and bake about ten minutes longer.

Put the peaches and the juices in a food processor and process until smooth.

Add the orange juice (I also added peach nectar); cardamom and salt and blend until smooth.

Transfer to a bowl and add lemon juice.

Chill several hours (I chilled overnight).

Top with vanilla cream.


The William Henry Miller Inn
Lynnette Scofield


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Friday, April 18, 2014

Sweet Potato and Lentil Soup

I don't know about other locations, but Spring is finally in the air in Ohio.  I was chatting to Lynnette last week and she said every day she's going out and checking her herb garden to see if there's fresh mint coming up yet.   Me too.   We have some healthy patches of chives visible, but no mint yet.   Still, even though the days are getting warmer, the nights are still cool and it's nice to have a big pot of soup handy to enjoy with lunch or dinner.   While we serve small portions of soup as a starter course for our dinners at the inn, this particular one is quite hearty, and paired with a nice salad and some wonderful bread would make a great weeknight dinner for a busy family.  One of the things I love about making soups is that they are so forgiving.   You don't have to be precise on your measurements.   If your onions or potatoes are a bit oversize, don't save or throw out the excess, just throw in all of it and add some extra water or stock and a little more seasoning.  This recipe as written gives a generous quantity - at least 12 servings, so be sure to start with a BIG stock pot. And like all my soup recipes - let it simmer for a while, then taste and add salt and seasonings to your own tastes.  There is a lot of salt in commercial stock so I always wait until soup is cooked to decide whether more salt is needed.  Likewise, individual tastes vary on the degree of curry heat you enjoy, so let all the flavors meld before adding more.    



INGREDIENTS

3 tablespoons olive oil
1 cup chopped onion
2 cloves of garlic - minced
1 tablespoon fresh ginger minced fine
2 cups chopped celery
2 - 3 large sweet potatoes, cut in cubes.


1 quart vegetable or chicken stock
1 cup dry brown lentils
Additional water as needed - 4 to 8 cups
1 - 14 ounce can of diced tomatoes with their liquid
Curry powder to your taste - I start with 2 teaspoons and add more as needed
Salt to taste

DIRECTIONS
Get a BIG pot.   One that will hold at least 6 quarts.    Put three tablespoons of olive oil in the bottom and put over a medium heat on the stove.   Add chopped onion and saute over medium-low heat until onion is translucent - about 5 minutes.   Add minced garlic, ginger and celery and saute for another 3 to 4 minutes.    Add vegetable or chicken stock, lentils, sweet potatoes, tomatoes and 2 teaspoons of curry powder.   Add enough water to cover the vegetables by at least 2 inches.   Increase heat and bring to a boil.   Simmer for about 20 minutes, or until lentils and potatoes are cooked through. Add more water if needed.   Taste and add salt and more curry if desired.

Yvonne Martin 
The Ohio Broad
The White Oak Inn
http://www.whiteoakinn.com
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Friday, March 28, 2014

Almond Jam-Filled Muffins

It's hard not to play around with a recipe just a bit.  I often make a jam-filled muffin, but I played around with the ingredients yesterday, using brown sugar instead of white, buttermilk instead of sour cream, and added a touch of orange juice as well.

Not one left on the plate!



INGREDIENTS

2 1/4 cups unbleached flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
2 large eggs
1 cup buttermilk
1/4 cup orange juice (fresh squeezed if possible)
4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon of jam for each muffin (cherry, raspberries, apricot, blackberry...your choice!)
1/2 cup sliced almonds, toasted
Granulated sugar for sprinkling

DIRECTIONS

Preheat the oven to 375 degrees.  Place paper cups in muffin tin, or coat with cooking spray.
In a small bowl, measure the flour, baking powder, baking soda and salt.  Whisk to blend.
In a medium bowl, whisk the eggs and brown sugar together to blend.  Add the buttermilk, orange juice, melted butter, and both extracts.  Again, blend with the whisk.
Add the dry ingredients and mix with a rubber spatula until just blended.
Place a scoop of batter in each muffin cup so that it is about 1/3 to 1/2 full.  Place a teaspoon of jam in the center, and then add another scoop of batter.  Scatter sliced almonds on the top of the batter and sprinkle a little sugar on top, too.

Bake 15 - 18 minutes for regular size muffins; 20 minutes for large.  Batter will make 12 regular, and six large.

Enjoy!

The Beechmont Inn Bed and Breakfast  http://www.thebeechmont.com
Kathryn White
Bed and Breakfast Foodie




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