Pasta Primavara
INGREDIENTS
8 Ounces Uncooked Linguine
1 Thinly Sliced Medium Carrot
½ Cup Chopped Onion
½ Cup Julienned Sweet Red Pepper
½ Cup Julienned Yellow Bell Pepper
1 Thinly Sliced Medium Zucchini
1 Thinly Sliced Medium Yellow Squash
1 Cup Broccoli Florets
1 Pound (Cut Into 3” Pieces) Thin Fresh Asparagus
½ Cup Diced Mushrooms (Optional)
1/3 Cup Unbleached Flour
2 Cups Cold Water
½ Cup White Wine
¼ Teaspoon Salt
¼ Cup Minced Fresh Basil
6 Tablespoons Grated Parmesan Cheese
Cook linguine according to package directions. Meanwhile, in a skillet coated with 2 tablespoons of olive oil, combine the carrots, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add the asparagus and mushrooms and cook 5 more minutes. In a saucepan, combine flour and water until smooth. Bring to a boil and cook for 2 minutes – stir constantly. Add the wine and salt. Stir well and pour over the cooked vegetables. Drain the linguine and add to the vegetable mixture. Add basil and toss to coat. Sprinkle with Parmesan cheese. Serves 6
Brown Sugar Glazed Carrots
INGREDIENTS
1 Pound Peeled Baby Carrots
1 Tablespoon Butter
1 Tablespoon Packed Brown Sugar
Dash of Salt
Fresh Ground Black Pepper
In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 10 minutes. Drain and remove carrots from the pan. In the same saucepan combine butter, brown sugar and salt. Cook and stir over medium heat until combined. Add carrots and cook, while stirring, for 2 minutes or until glazed. Season to taste with pepper. Serves 4
If you don’t have baby carrots you may use medium sized carrots – halved lengthwise and cut into 2 inch pieces.
Parmesan Potato Wedges
INGREDIENTS
6 Medium Baking Potatoes (About 2 Pounds)
1/3 Cup Melted Butter
1 Minced Garlic Clove
¼ Cup Grated Parmesan Cheese
Sea Salt
Fresh Ground Black Pepper
½ Teaspoon Crushed Italian Seasoning
Line a 15x10x1 inch baking pan with parchment paper (or foil) and set aside. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese and Italian seasoning, ¼ teaspoon sea salt and 1/8 teaspoon black pepper. Add potato wedges and stir to thoroughly coat. Place the wedges on a prepared baking pan and bake in a preheated 425° F oven (uncovered) for 30 minutes or until tender. Remove from oven and serve hot. Serves 6
Almond Pound Cake
INGREDIENTS
1 Teaspoon Plus ¾ Cup Softened Butter – Divided
2 Teaspoons Confectioners’ Sugar
1 Cup Slivered Almonds
1 Cup Sugar
2 Eggs
1/3 Cup Sour Cream
1 Tablespoon Grated Lemon Peel
1 Cup Unbleached Flour
1 Teaspoon Baking Powder
¼ Cup Lemon Juice
Grease the bottom and sides of a 9 inch round baking pan or a loaf pan with 1 teaspoon butter. Sprinkle with confectioners’ sugar and set aside. Place the almonds and sugar in a food processor. Cover and process until finely ground.
In a small bowl, cream the remaining butter and beat in almond mixture until combined. Add the eggs one at a time. Beat well after each addition. Stir in the sour cream and lemon peel. Combine the flour and baking powder. Add the flour mixture to the butter mixture alternating with the lemon juice. Pour into the prepared pan of your choice. Bake in a preheated 350° F oven for 40 to 45 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. Sprinkle cake with confectioners’ sugar. Serves 6
Paska or Czech Easter Bread
INGREDIENTS
2 Packages Active Dry Yeast (1/4 Ounce Each)
1 Teaspoon Plus 1/3 Cup Sugar – Divided
4 Cups Warm Water (110° to 115°) Divided
1 Cup Nonfat Dry Milk Powder
13 ½ to 14 ½ Cups Unbleached Flour – Divided
6 Beaten Eggs
½ Cup Melted Butter
1 Tablespoon Salt
EGG GLAZE
1 Egg
2 Tablespoons Water
In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly (for about 20 minutes). Add eggs, salt, butter and remaining sugar. Mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth surface. Knead for about 8 to 10 minutes or until smooth and elastic. Place in a greased bowl (I like to use olive oil), turning once to grease the top. Cover and let rise in a warm place for about an hour or until doubled.
Punch dough down and turn onto a lightly floured surface. Divide in half and set one portion aside. Divide remaining portion in half. Press each portion into a well-greased 10 inch spring form pan. Divide reserved dough into six balls. Shape each ball into a 30 inch rope. Make two braids of three ropes each. Place a braid around the edge of each pan, forming a circle. Trim the ends of the braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into two long thin ropes. Form into rosettes or crosses. Place one decoration on the center of each loaf. Cover and let rise for an hour or until doubled. In a small bowl, beat the egg and water together. Brush over the dough. Bake at 350° for 50 to 60 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves and serves 24
English Muffins
Purists insist that you should never slice open an English Muffin to toast it. Instead cut a sliver in the side and toast it whole. When done, poke butter in through the slit and savor the muffin with your morning cup of tea.
INGREDIENTS
¼ Cup Warm Water (110° F)
Pinch of Sugar
1 Envelope Active Dry Yeast
1 ½ Cups Warm Milk (110° F)
2 Tablespoons Unsalted Butter, Cut Into Bits & Softened
1 Tablespoon Honey
5 ¼ Cups Unbleached Flour
1 ¼ Teaspoons Salt
Cornmeal
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let stand until the yeast dissolves and becomes foamy (for about 10 minutes). Meanwhile, butter a large bowl. With an electric mixer combine the milk, butter and honey. Combine until the butter is almost melted. Stir in 2 ½ cups flour and the yeats mixture. Beat at high speed for 3 minutes or until well combined. Cover the dough with a tea towel and let it rise in a warm place, away from drafts, until it is doubled in volume, about 30 minutes. Butter a 4 quart mixing bowl and set aside. Stir the salt into the dough. With a wooden spoon, stir in enough of the remaining flour so the dough forms a ball. Turn the dough out onto a well floured surface. Knead the dough until it is smooth and elastic – about 8 to 10 minutes – adding enough of the remaining flour to keep the dough from sticking. Transfer the dough to the prepared bowl, turning it once to coat the top of the dough with butter.
Cover the dough with a tea towel and let it rest in a warm place, away from drafts, until it is doubled in volume (about 45 minutes). Punch the dough down and divide it in half. Sprinkle a bread board generously with the cornmeal. Place half of the dough on a board and sprinkle more cornmeal over the top of the dough. Gently roll the dough out into a ½ inch thick round. Cut out the English muffins with a floured 3 inch biscuit cutter. Repeat with the remaining dough. Arrange the dough rounds 2 inches apart on ungreased baking sheets. Knead, reroll, and cut the dough scraps once. Cover the muffins with a tea towel and let them rise in a warm place, away from drafts, until they are doubled in volume, about 30 minutes. Heat a lightly oiled nonstick griddle or skillet over medium high heat. Lift some of the dough rounds with a spatula onto the griddle. Cook for 2 minutes on each side, and then reduce heat to medium and cook, turning every few minutes, for about 13 to 18 minutes, until done in the center. Cool muffins on wire racks while you cook the remaining muffins. Serve with butter, jam or honey. Makes 10 to 12 muffins
Scones With Jam & Cream
INGREDIENTS
2 Cups Unbleached Flour
¼ Cups Sugar
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/3 Cup Cold Unsalted Butter
Zest of 1 Lemon or Orange
1 Large Lightly Beaten Egg
1 Teaspoon Vanilla
½ Cup Heavy Whipping Cream
¼ Cup Jam or Preserves
Egg Mixture For Brushing Tops
1 Slightly Beaten Egg
1 Tablespoon Heavy Cream
Garnish
Devon Cream or Lightly Whipped Heavy Cream
Preheat the oven to 425° F and place the rack on the middle of the oven. Line the cookie sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Cut the butter into small pieces and mix with a pastry blender. If you don’t have a pastry blender you can use two knives. The mixture should look like coarse crumbs. Stir in the lemon or orange zest. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Combine, but do not over mix.
Transfer to a lightly floured surface and gently knead dough four or five times. Roll it into a ¾ inch thick round. Cut out the scones with a floured 2 inch cookie cutter. Arrange the scones on the parchment paper about 1 inch apart. Brush tops with egg mixture. Bake the scones for 12 to 15 minutes, until the tops are lightly golden and the bottom sound hollow when tapped. Serve the scones on a platter with the jam of your choosing and Devon cream or whipping cream on the side.
Herbed Cream Cheese Tea Sandwiches
INGREDIENTS
8 Ounces Softened Cream Cheese
½ Cup Chopped Fresh Herb Leaves: Parsley, Watercress, Basil
Chervil, Chives or Any Combination
1 Tablespoon Fresh Squeezed Lemon Juice
1/8 Teaspoon Hot Pepper Sauce
8 Slices White Bread With Crusts Removed
Paprika
In a medium mixing bowl, combine the cream cheese, herbs, lemon juice and hot pepper sauce. Spread about 2 tablespoons of the softened mixture on each slice of bread. Sprinkle with the paprika. Put the slices together to make 4 sandwiches. Using a serrated knife, cut them diagonally into quarters.
English Cucumber Sandwiches
Totally English and are a necessity at an English Tea! Use a mandolin to make the thinnest cucumber slices.
INGREDIENTS
1 Seedless English Cucumber
½ Teaspoon Salt
5 Tablespoons Softened Butter
16 Very Thin Slices White Bread
32 Fresh Mint Leaves (optional)
Cut cucumber lengthwise in half and remove soft seed area in the center. Cut cucumber crosswise into paper thin slices. In colander set over bowl, toss cucumber and salt. Cover and refrigerate 30 minutes. Stir occasionally. Discard liquid in bowl. Pat cucumber slices dry with paper towels. Lightly spread butter on each bread slice. Arrange cucumber on 8 buttered slices. Place 1 mint leaf (if you are using the mint) in each corner of the bread. Top with the remaining bread slices. Trim the crusts and cut each sandwich on the diagonal into quarters. Makes 32 tea sandwiches
Date Nut Bread
Serve this Date Nut Bread with butter or cream cheese. You will love it!
INGREDIENTS
1 ½ Cups Chopped Pitted Dates
6 Tablespoons Butter – Cut Into Pieces
1 ¼ Cups Boiling Water
2 Cups Unbleached Flour
¾ Cups Sugar
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Large Lightly Beaten Egg
1 Cup Coarsely Chopped Walnuts
In a medium bowl, combine dates, butter and boiling water. Let stand until cool. Preheat the oven to 325° F and grease a 9×5 inch metal loaf pan. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Sir the egg into the cooled date mixture. Stir date mixture into the flour mixture just until the flour is moistened. Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a rack. Makes 1 loaf (16 Slices)
