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While there is an accompanying Blueberry Sauce recipe, I opted for Fabbri 1905 Amarena Cherries. These cherries from Italy are both sweet and tart, unlike American cherries or maraschino. The pancakes topped with these cherries were absolutely delicious! The lemon and sweet/tart cherry flavor played well against each other. I didn’t even use maple syrup as the cherries were the perfect complement to these pancakes.
I had some arugula in our last CSA box. While I could have made a salad with it, I found a recipe by Yewande Komolafe on The New York Times/NYT Cooking website for a Goat Cheese and Dill Dutch Baby. I’ve never made a savory Dutch Baby, but I’m always game to try new things. For the recipe you’ll need plain goat cheese, fresh dill, olive oil, a lemon, kosher salt (Morton), ground black pepper, all-purpose flour, 8 eggs, whole milk, unsalted butter, tender greens such as watercress, spinach or arugula and honey. The cheese, a portion of chopped dill and a tablespoon of oil are combined in a bowl. The lemon is zested over the bowl and add a pinch of both salt and pepper and combine; afterward the mixture marinates. Preheat your oven while you whisk the flour, salt, black pepper and 1/4 cup of chopped dill. In a separate bowl, whisk eggs and milk; add to dry ingredients and mix until combined. The butter is melted in an ovenproof skillet and cooks until it browns and smells nutty. Swirl the butter around the sides and bottom of pan. Pour the wet ingredients into the pan and add half of the goat cheese mixture to the center of the pan. Bake until puffy and golden. Remove from the oven and let it cool slightly. To serve, top with arugula and dill fronds. Spoon the remaining goat cheese on top and drizzle with honey and olive oil. Squeeze fresh lemon juice over the greens. What a scrumptious supper. I immediately noticed that the lemon juice, honey and olive oil combination really tampered the bitterness of the arugula. The goat cheese mixture against the taste of the greens were delicious. The savoriness of the Dutch Baby was very tasty. This would be a lovely addition to any brunch table or quick weeknight supper. I also had left in my refrigerator approximately half a pint of heavy cream from yet another recipe. One morning in my daily email from NYTCooking, they featured a recipe by Yossy Arefi for Cranberry-Orange Scones. I like the flavor combination of these two. Instead of adding orange extract to the dough, this recipe uses orange zest rubbed into granulated sugar to infuse the scones. For the recipe you’ll also need all-purpose flour, baking powder, fine salt, unsalted butter, dried cranberries, buttermilk, confectioner’s sugar and orange juice. Following the suggestion of one baker, I shaved my frozen stick of butter against a box grater and set the grated butter in the refrigerator. I zested the orange zest into a large bowl then added the sugar and rubbed the two together. Next I added the dry ingredients followed by the shaved butter and mixed to coat the butter. The cranberries are mixed in before making a well in the center of the flour. The buttermilk and cream are added and using a fork, mixed until the mixture had a shaggy appearance. The flour mixture is dumped onto a lightly floured surface and patted into a 1-inch rectangle. The dough is folded in half and re-formed into a rectangle and folded a second time before finally shaped into a 7-inch-wide x 1-inch-thick square. The dough is cut into 9 pieces and placed on a baking sheet. I brushed the tops with some buttermilk and sprinkled with turbinado sugar. You can also make a glaze with orange juice, confectioner’s sugar and a pinch of salt, however, I prefer unglazed scones. The scones bake approximately 20 minutes or until golden brown and a toothpick inserted comes out clean. The scones should rest for 15 minutes before you add the glaze. After 15 minutes, I tasted one of the smaller scones and it was delicious. The cranberry to orange ratio was spot on and the scones weren’t too sweet. They had a soft crumb with a slightly chewy exterior. Overall, these will be wonderful for an upcoming brunch I’m hosting. Even after making my scones there was still a small amount of heavy cream left. I found a recipe by Mark Bittman, again on The New York Time/NYT Cooking app, for Creamed Spinach Sauce. For this recipe you’ll need 5 ounces of fresh spinach, a cup of cream, 2 tablespoon unsalted butter, salt, black pepper and freshly grated nutmeg (optional). I had a bunch of spinach from this week’s CSA which weighed a perfect 5 ounces as called for in the recipe. I was cutting it close though with the heavy cream. The spinach was washed and rinsed before placing it in a pot of boiling water for less than a minute. The spinach was transferred to an ice bath then squeezed to remove the water. I had maybe a half a cup of heavy cream that was added with the spinach into my blender to purée. When finished, the consistency was perfect and didn’t need additional cream. The mixture was placed in a saucepan with butter, salt, pepper and several scrapings of nutmeg. As the mixture cooked, it thickened slightly. What a quick and easy side dish. I was able to make a wonderful accompaniment to our steak dinner. Although the recipe said it serves 4 (really?) I got nice portions for my husband and I. To go with our Creamed Spinach Sauce, I picked up a NY Strip Steak at Perrotti’s Quality Meats in Cranford. Again, at NYT Cooking, I found a recipe by Bobby Flay (adapted by Matt Lee and Ted Lee) for New York Strip Steak with Horseradish-Mint Glaze. My husband and I have an aversion to the flavor of mint, so I left that ingredient out. For the glaze you’ll need Dijon mustard, honey, prepared horseradish, 3 mint leaves, kosher salt and freshly ground black pepper. To season the steaks, you’ll need freshly ground black pepper, either ancho chili powder or red pepper flakes, kosher salt and canola. As I cooked the steaks on an outdoor grill, I only turned on two of the three burners placing the steaks over the unlit section. I cooked the steaks 8 minutes per side before moving to the hotter section and cook until the internal temperature reached 135 degrees, which was approximately 2 minutes per side. With the final cooking, I brushed each side with the horseradish glaze. After resting for five minutes, I sliced the steaks and served with our Creamed Spinach Sauce and, perhaps, the last of the summer corn from Dreyer Farms. WOW, what a tasty steak. The flavor of the glaze was flavorful enough, but yet didn’t overpower the delicious beefy taste of the strip steak. The meat was tender and juicy. The balance of flavor of the Dijon and horseradish was very good The butternut squash in last week’s CSA box was so large, my daughter cut it in two so we each could have a piece. The piece she gave me was sufficient enough for me to make my Butternut Squash Apple Soup. I also used the apples that came in the box along with the leeks (a substitution for shallots). I just love this soup as it comes out thick and creamy without the addition of cream and perfect for a chilly fall afternoon.
Lemon Ricotta Pancakes
“A Few Simple Tricks Yield the Most Tender Pancakes,” Genevieve Ko The New York Times, January 28, 2022 Total Time: 20 minutes Yield: 8 to 10 small pancakes Ingredients ¾ cup/102 grams all-purpose flour 1½ teaspoons baking powder ¾ teaspoon fine salt ¼ cup/50 grams granulated sugar 1 lemon 1½ teaspoons pure vanilla extract 3 large eggs ¾ cup/170 grams whole-milk ricotta ¼ cup/61 grams buttermilk, preferably whole milk 2 tablespoons/28 grams unsalted butter, melted, plus room-temperature butter for cooking and serving Blueberry Syrup or other toppings, for serving (optional) Preparation
Blueberry Syrup Total Time: 15 minutes Yield: about 1-1/4 cups 2 cups blueberries 1 tablespoon fresh lemon juice ⅓ to ½ cup pure maple syrup Preparation
Goat Cheese and Dill Dutch Baby
By Yewande Komolafe The New York Times/NYT Cooking Total Time: 45 minutes Prep Time: 10 minutes Cook Time: 35 minutes Yield: 6 servings Ingredients 1 cup/148 grams crumbled plain goat cheese ½ cup chopped fresh dill, plus picked fronds for garnish 2 tablespoons olive oil 1 lemon Coarse kosher salt, such as Morton Ground black pepper 1cup/135 grams all-purpose flour 8 large eggs ¾ cup/190 milliliters whole milk 4 tablespoons/57 grams unsalted butter 2 cups watercress leaves with tender stems, or other tender greens such as spinach or arugula 1 tablespoon honey Preparation
Cranberry-Orange Scones
By Yossy Arefi The New York Time/NYT Cooking Total Time: 35 minutes, plus cooling Yield: 9 scones Ingredients For the Scones 1medium orange ¼cup/50 grams granulated sugar, plus more for sprinkling 2¼cups/288 grams all-purpose flour, plus more for dusting 1tablespoon baking powder ½teaspoon fine salt ½cup/113 grams unsalted butter, cold and cut into cubes 1cup/130 grams dried cranberries, roughly chopped ½cup/115 grams buttermilk, cold ½cup/115 grams heavy cream, cold, plus more to brush over the scones For the (optional) Glaze 1cup/100 grams confectioners’ sugar 4 to 6teaspoons orange juice Pinch salt Preparation
Creamed Spinach Sauce
“The Pleasure of a Steak at Home,” By Mark Bittman The New York Times/Eat column August 12, 2015 ” Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the perfect accompaniment to a grilled rib-eye.” Total Time: 30 minutes Yield: 4 servings Ingredients 5 ounces fresh spinach, trimmed and rinsed well 1 cup cream, plus more as needed 2tablespoons unsalted butter Salt and black pepper Pinch freshly grated nutmeg (optional) Preparation
Bobby Flay’s New York Strip Steak with
Horseradish-Mint Glaze Recipe by Bobby Flay Adapted by Matt Lee and Ted Lee Total Time: 20 minutes Yield: 2 servings Ingredients For the Glaze 3 tablespoons Dijon mustard 2 tablespoons honey 1 tablespoon prepared horseradish, drained 3 mint leaves, finely chopped Kosher salt and freshly ground black pepper For the Steaks 2 tablespoons coarsely ground black pepper ½ teaspoon ancho chili powder or red pepper flakes 1 teaspoon kosher salt 2 New York strip steaks, 10 ounces each 2 tablespoons canola oil Preparation
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