Breads
Black Treacle Loaf
Ingredients:
1/4 cup black treacle
1/4 cup firmly packed brown sugar
1 egg
4 tablespoons butter
1/4 cup milk
1 1/4 cup flour
1/2 cup raisins, chopped
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Directions:
Preheat oven to 350°F. In a medium bowl, mix black treacle, brown sugar, and egg. In a small saucepan add butter and milk; heat to melt butter. Cool and stir into treacle mixture. In a small bowl, combine flour, raisins, baking soda, and spices. Stir, all at once, into the treacle mixture until just smooth. Butter a small loaf pan (approximately 2 ½ inches x 4 inches). Pour bread batter into loaf pan and bake for 30 to 35 minutes, until top is dry.
Brie Brioche
Ingredients:
1 tablespoon yeast
1/4 cup warm water
1 tablespoon sugar
1 1/2 teaspoons salt
3 large eggs, slightly beaten
2 1/4 cups unbleached all-purpose flour
1/4 pound (1 stick) sweet butter, room temperature
1/3 pound Brie, crust removed, room temperature
Glaze:
1 egg yolk
1 tablespoon heavy cream
Directions:
Dissolve yeast in warm water in a large bread bowl. Add sugar, salt, and eggs. Beat in the flour. To knead, grab the dough and throw it again and again into the bowl for 10 minutes (pls rewrite this description of “kneading”). The dough will be sticky, but kneading will gradually stretch and elasticize the dough. Cut pieces of butter into the dough, using entire stick. Squeeze pieces of the Brie into the dough, dispersing it as smoothly as the butter. With a wooden spoon, scrape down the inside of the bowl. Smooth and consolidate the dough. Cover with a cloth, and let rise at room temperature until doubled in bulk (1 1/2 to 2 hours). Punch down and chill the dough in the bowl for 30 minutes.
Place the dough on a floured flat surface, and cut off a quarter of the dough to reserve for the topknots. Divide the remainder into 8 to 10 pieces (depending on the size of the molds). Round up the pieces and place them in ungreased, fluted, petite brioche or muffin tins. For the topknots, first scissor a deep gash in the center of the dough in the molds. Divide the reserved dough into 8 or 10 parts, and shape each one into rounds with a small cone tip on the bottom. Fit the point into the gash of the dough in each mold, and press down gently to secure in place. Let rise 30 minutes.
For the glaze, mix the egg yolk and cream. Brush onto the brioches. Place the molds on a baking sheet, and bake at 450°F for 15 minutes or until done.
Cabot Extra-Sharp Cheddar Herbed Biscuits
Ingredients:
1 cup all-purpose flour
1 cup cake flour
1 tablespoon baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 tablespoon sugar
2 tablespoon total, fresh thyme and rosemary, finely chopped (or substitute your favorite herbs)
4 ounces Cabot extra-sharp cheddar cheese, grated
3 ounces (use tablespoon or cup measurement) unsalted butter, cubed
1 cup buttermilk
Directions:
In large bowl, sift both flours with powder, salt, baking soda, and sugar. Add herbs and combine. Add grated cheese and toss well with flour mixture.
With fingertips, incorporate butter until mixture resembles coarse meal.
With fork, mix and add buttermilk slowly. Knead gently just to combine. Do not overmix. Chill at least 30 minutes. Dust dough lightly with flour, and roll to an 8-inch circle about 1 inch thick. Cut dough with three-inch round cutter (or desired size).
Bake at 400°F for 15 to 16 minutes on Silpat Baking Mat or parchment-lined cookie sheet.
Remove from oven, and while still warm, brush tops with small amount of melted butter and sprinkle with kosher salt.
Yield: 12 biscuits (depending on size of cutter used)
Candied Sweet Potatoes
Ingredients:
3 orange sweet potatoes, washed
3 white sweet potatoes, washed
convert to tablespoons or cup measurement dark brown sugar
convert to tablespoons or cup measurement butter
1 tablespoon cinnamon
vanilla essence or extract? If extract, just use “vanilla”; add measurement
1 orange, juiced
5 ounces (better to use cup measurement or even number if large size) marshmallows
Directions:
Preheat oven to oven 400°F. Leave skin on and boil sweet potatoes in pot for 20 to 25 minutes, or until tender. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side.To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. Pour candied sauce over potatoes and bake for ten minutes. Remove from oven and place marshmallows over top. Return dish to oven and bake until marshmallows have just melted.
Cheese and Thyme Muffins
Ingredients:
2 cups all-purpose flour
1 cup Widmer’s Cheddar cheese, grated
1 tablespoon baking powder
1 tablespoon fresh, chopped thyme, or 2 teaspoons dried
½ tsp Kosher salt
1 egg
2 tablespoons dry mustard
¼ cup butter, melted and cooled
1 ½ cups milk
pinch of Cayenne pepper
Directions:
Preheat oven to 350°F. Spray or brush muffin tins lightly with oil, or use paper liners. Stir together the flour, Widmer’s Cheddar Cheese, baking powder, thyme, salt, and pepper in a large mixing bowl; make a well in the center. Blend the egg, dry mustard, milk, butter in a separate bowl. Pour the wet ingredients into the well in the dry ingredients. Stir together the wet and dry ingredients, mixing just until all ingredients are combined. Do not overmix. Bake muffins in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly pressed with a fingertip. (If using mini-muffin tins, cut baking time to 10 to 12 minutes.) Cool the muffins in the tin for about 10 minutes, and then turn them out of the pan. Serve while still warm.
Yield: 12 muffins
Chives, basil, oregano, or marjoram can be used in place of thyme. These muffins can be served on their own as an appetizer or a snack along with beer or wine at an informal gathering.
Wine suggestions: Merlot, Cabernet Sauvignon, or Pinot Gris.
Chunky Cheddar Bread
Ingredients:
Starter
2 cups warm water
1/2 packet instant yeast (about 1 teaspoon)
2 cups all-purpose or bread flour
Dough
2 1/2 cups all-purpose or bread flour
7 ounces Dorset Drum Cheddar, cut into 1/2-inch cubes
1 teaspoon salt
cornmeal for dusting
Directions:
Day 1
In the morning, put the water in a large mixing bowl. Sprinkle the yeast over the water. Stir in 2 cups of flour and mix until evenly combined. Cover the bowl with plastic wrap, and let the mixture ferment at room temperature until the evening ―at least 8 hours or as long as a week. Can this really ferment for a week without affecting taste/texture? In the evening, mix in 2 1/2 cups of additional flour and knead the bread for 5 minutes. Allow the dough to rest for 20 minutes. Add cubed Cheddar and salt to dough, and knead for an additional 2 minutes until the Cheddar and salt are incorporated evenly. Leave dough in bowl and cover bowl with plastic wrap. Place bowl in refrigerator and allow dough to rise overnight.
Day 2
In the morning, remove dough from refrigerator and allow it to warm slightly. Punch dough down and form into a round loaf. Sprinkle a baking sheet or baking stone generously with cornmeal. Place formed loaf on sheet or stone, sprinkle with cornmeal, and cover loosely with plastic wrap. Place the whole baking sheet or stone in the refrigerator, and allow the loaf to rise until the evening, at least 6 hours but not more than 10. In the evening, remove the baking sheet or stone from refrigerator to warm loaf to room temperature. Preheat oven to 375°F. When oven is thoroughly heated (after about 15 minutes), place the sheet or stone in the oven and bake for one hour. The loaf should be nicely browned and sound hollow when tapped on the bottom.
Yield: 1 large loaf
Note: This method will give you warm bread for dinner. If you want steaming cheddar bread for breakfast, simply start in the evening and follow the same procedure, so that the dough rises first in the morning and then in the night.
This method spans the course of two days and gives the bread a fabulous texture and slightly soured, more developed flavor. If you want the process to be faster, use a whole packet of yeast, and rise the bread for one hour at each rising time.
Clawson Blueberry Pancakes
Ingredients:
List ingredients, including pancakes, jam, Creamy White Stilton, blueberries, cinnamon, brown sugar, butter, Drambuie liqueur
Directions:
Spread pancakes(homemade or frozen are suitable) with your favorite berry jam and some crumbled White Stilton with Blueberries; fold into triangles. Spread both sides of the pancake with cinnamon butter and sprinkle with brown sugar. Sauté triangles until caramelized, keep warm. Arrange on a warmed serving plate, drizzle with warmed jam and Drambuie liqueur. Sprinkle with crumbled White Stilton with Blueberries.
Serve immediately.
Garlic Cheese Biscuits
Ingredients:
2 cups buttermilk baking mix
2/3 cup milk
1/2 cup Beemster with Garlic, or Wild Garlic Gouda, shredded
1/4 cup butter, melted
Directions:
Preheat oven to 450°F; Combine baking mix, milk, and shredded cheese in mixing bowl. Beat with wooden spoon till soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Brush a little butter over warm biscuits before removing from cookie sheet.
Great Hill and Black Mission Fig Beignets
Ingredients:
1 cup water
8 tablespoons unsalted butter, cubed
½ teaspoon salt
1/8 teaspoon baking powder
1 cup flour, sifted
4 eggs
4 ounces Great Hill Blue Cheese, cubed
4 ounces dried black mission figs, stems removed
2 ounces port wine
Directions:
Heat water and butter until melted, and bring to simmer. Remove from heat and add dry ingredients..Return to heat to dry dough, stirring constantly for a couple of minutes. Place in mixer and with paddle, slowly incorporate eggs. Chill dough.
Blanch figs in boiling water for 1 minute. Macerate (soften by steeping) in port for 30 minutes. Drain and slice into quarters. Scoop out 2-tablespoon balls and flatten to ¼-inch thickness.
Place one-quarter fig and one cube of cheese in middle, and completely enclose. Roll into ball, and freeze. When dough is completely frozen, deep-fry in 360°F for 2 to 3 minutes or until golden brown. Drain on paper towels.
Serve warm.
Yield: 32 beignets
Honey Sweet Potato Biscuits
Ingredients:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3/4 cup mashed cooked sweet potato
1/3 cup manuka honey
1/2 cup milk or tofu milk
Directions:
Mix dry ingredients in bowl and cut in shortening. Mix grated orange and lemon peels, mashed sweet potato, manuka honey, and milk or tofu milk, and add to flour and shortening mixture.
Knead dough 3 to 4 times lightly and roll out on floured surface to 1-inch thickness; cut into 2 ½-inch rounds.
Bake at 400°F for 15 to 18 minutes.
Lingonberry Cream Scones
Ingredients:
1 3/4 cups white flour
1/2 teaspoon salt
2 eggs, beaten, each in a separate bowl
1/3 cup butter
3 tablespoons confectioners’ sugar
2 1/2 teaspoons baking powder
4 tablespoons light cream
1/2 cup lingonberry jam
clotted cream
additional lingonberry jam
Directions:
Preheat oven to 400°F.
Cut butter into flour, sugar, baking powder, and salt until mixed. Stir in 1 beaten egg, 1/2 cup lingonberry jam, and light cream until doughy. Turn dough onto lightly floured board and knead 6 to 8 times. Roll to a uniform ½-inch thick. Cut dough into 2-inch circles with floured cutter.
Place on ungreased cookie sheet and brush with second beaten egg. Bake 10 to 12 minutes until golden brown.
Remove from cookie sheet and let cool.
Serve topped with lingonberry jam and a heaping dollup of clotted cream.
Makes 10 scones.
New England Wild Mushroom Bruschetta
Ingredients:
1 ounce dried porcini mushrooms
1 cup boiling water
1/4 cup (1 stick) butter
3 cups chopped red onions, finely diced
1 pound fresh button mushrooms, sliced
1 red bell pepper, diced
3/4 cup dry red wine
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon Worcestershire sauce
1/2 tablespoon brown sugar
1 1/2 tablespoon soy sauce
1/2 cup drained sun-dried tomatoes packed in oil, chopped
1 baguette, cut into 24 slices
2 garlic cloves, halved
1/2 cup Cabot's Garlic Herb Cheddar, grated
1/2 cup Great Hill Blue Cheese
Directions:
Place the porcini mushrooms in a cup of boiling water and let rehydrate for about 15-20 minutes. (Save water)
Melt butter in a medium pan over medium-high heat; add onions and garlic and stir for about 5 minutes. Add chopped porcini and button mushrooms and bell pepper (pan will look crowded, but mushrooms and pepper will settle as they cook). Cook for about 10 minutes, then add the water in which the porcini had been rehydrating (make sure there is no grit in it).
Now add the sun-dried tomatoes, wine, mustard, Worcestershire sauce, brown sugar, and soy sauce and stir. Reduce heat and let flavors meld. Let simmer for 40 minutes; by this time most of the liquid will have evaporated, leaving a thick mixture.
For bruschetta:
Cut bread into 1-inch slices, then brush with olive oil. Place the bread slices on grill. Flip bread when crisp (about 3 to 5 minutes). Rub bread with garlic. Spoon mushroom mixture onto bruschetta, and top with a generous shower of Cabot Garlic Herb Cheddar and Great Hill Blue Cheese.
Pain De Comté (Comté Bread)
Ingredients:
1/2 pound (but convert to cups) plain flour, sifted with 2 pinches of salt and 1 of pepper
1 teaspoon sugar
1/2 ounce yeast
4 convert to cups milk
2 convert to cup or tablespoon measurement butter
2 eggs
4 ounces Comté, grated
Directions:
Place flour in a warm bowl and make a well in the center. Mix sugar with yeast and place in the well of flour. Warm milk with butter in a pan. When butter is melted and the mixture lukewarm, stir liquid into the flour along with eggs. Beat well until frothy. Work ingredients to form a soft dough, cover and let stand for 1 hour.
Work in the Comté, reserving 1 tablespoon. Preheat oven to 400 °F. Turn mixture into a greased bread tin. Sprinkle with rest of cheese. Bake in oven for 45 to 50 minutes until golden brown.
Serve hot or cold.
Paladin Blue Baguette
Ingredients:
1 cup all-purpose flour
2 eggs
2 cups whole milk
1/4 pound Paladin Blue Cheese
oil for cooking
baguette
Directions:
Mix flour and milk, and add eggs and pieces of Paladin Blue Cheese. Mixture will be pasty. Pour this paste into a casserole and place over medium heat, stirring constantly until achieving a spreadable consistency. Remove from heat immediately and let cool, stirring occasionally.
Spread on slices of baguette, and fry in oiled pan or bake in oven at 350°F.
Serves 3 people.
Scottish Cheese Scones
Ingredients:
1 1/2 cups self-rising flour
1 convert to tablespoon measure salted butter
1 large egg
2 tablespoons whole milk
4 ounces Mull of Kintyre Cheddar or Seriously Strong Scottish Cheddar
1/3 teaspoon salt
1 teaspoon dry mustard
pinch of cayenne pepper
Directions:
Mix flour, salt, and pepper together. Cream in butter, and then slowly mix in the grated cheese.
Beat the egg and add in milk; add mixture to dry ingredients to create a soft, elastic dough. Roll out mixture on a lightly floured surface. Cut into round shapes and place on well- greased tray.
Brush top with milk and sprinkle a little extra cheese and pepper on top. Bake in center of preheated oven at 400°F until golden brown.
Shropshire Biscuits
Ingredients:
3 ounces Shropshire blue cheese, grated
8 convert to cups cake flour
3 convert to tablespoon or cup measure salted butter
2 eggs, beaten
1 teaspoon yeast
5 to 7 tablespoons milk
3 convert to cup measurement raisins
dash of salt
Directions:
Sift flour and salt into mixing bowl. Chop butter into pieces and cut into flour. (Mixture should resemble fine breadcrumbs.) Add Shropshire blue cheese and raisins. Mix in eggs, yeast, and enough milk to make firm dough. Gently knead dough, and divide in half. Divide each half into 10 equal parts, and place in paper muffin shells on baking sheet. Bake biscuits at 375°F for 15 to 20 minutes until golden brown.
Yield: 20 biscuits.
Steel Cut Oatcakes
Ingredients:
1 cup McCann’s Steel Cut Irish Oatmeal
2 tablespoons olive oil
generous pinch of sea salt
3 tablespoons fresh parsley, chopped
8 tablespoons boiling water
Directions:
Place oatmeal, oil, salt, and parsley into a food processor. Blend until parsley is chopped and all ingredients are combined. With the motor running, pour in the boiling water and blend for about one minute. Allow to stand for about 10 minutes, then blend again until mixture comes together and looks sticky and thick. Gather dough into a ball and place on a floured board or work surface. Dust with some flour and roll out thinly. Cut into oatcakes with a 2-inch cutter.
Place on greased baking sheet and bake in preheated oven at 350°F. Bake for 15 minutes or until light golden brown. Cool on a wire rack. When cool, store in an airtight container.
Serve with cheese.
Strufoli (Italian Honey Balls)
Ingredients:
2 cups flour
2 eggs
1/4 teaspoon salt
2 cups oil (for frying)
1/2 cup honey
1/2 cup sugar
2 tablespoons. pine nuts or slivered almonds
1 tablespoon candy sprinkles
Directions:
Place 1 cup flour in large bowl. Add eggs and salt. Mix and knead gently, adding enough flour to make a soft dough. Divide in half. Roll each half into 1/4-inch strips. Cut each strip into small (1/4 inch to 1/2 inch) pieces and roll into balls. Spread on floured board.
Heat oil in deep frying pan over medium heat until hot. Fry balls, a few at a time, for 1 to 2 minutes or until golden. Drain. Blend honey and sugar in deep frying pan. Stir constantly over low heat for about 5 minutes or until sugar has dissolved and mixture is smooth. Add fried balls and stir with wooden spoon until coated.
Arrange in mound on serving plate and decorate with nuts and sprinkles. Let cool before serving.
Sun-Dried Tomato and Provolone Bread
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup shredded Provolone Piccante
1/2 cup thinly sliced scallions
2 tablespoons minced Italian parsley leaves
3/4 teaspoon dried rosemary
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped Il Forteto Sun-Dried Tomatoes
2 tablespoons oil from Il Forteto Sun-Dried Tomatoes jar
2 tablespoons vegetable shortening
2 tablespoons sugar
2 garlic cloves, peeled, minced, and sautéed in 2 tablespoons of oil from Sun-Dried Tomatoes jar
2 large eggs, beaten lightly
1 1/4 cups buttermilk
1/3 cup pine nuts or walnuts, toasted lightly
Directions:
In a large bowl sift together flour, baking powder, salt, and baking soda. Add the Provolone Piccante, scallions, parsley, rosemary, pepper, and sun-dried tomatoes; toss mixture well.
In a small bowl whisk together shortening, sun-dried tomato oil, and sugar until mixture is smooth. Add garlic, eggs, and buttermilk; blend mixture until combined well. Add buttermilk mixture to flour mixture; add nuts and stir until just combined. Divide batter among 3 well-buttered 6 inch by 3 inch loaf pans. Smooth batter, and bake loaves in the middle of preheated 350°F oven for 45 minutes, or until a tester comes out clean.
Cool loaves in pans for 5 minutes; loosen edges with knife, and turn loaves out onto a
rack.
Makes 3 loaves.
Traditional Cream Scones
Ingredients:
8 convert to cups white flour
pinch salt
2 level teaspoons cream of tartar
1 level teaspoon baking powder
1 1/2 convert to cup or tablespoon measurement butter at room temperature
1 1/2 convert to cups confectioners’ sugar
5 convert to cups buttermilk
clotted cream
strawberry jam
Directions:
Sift together flour, cream of tartar, baking powder, and salt.Cut in butter. Make a well in the middle of the mixture and pour in buttermilk. Mix until doughy. Knead three times on a floured board to smooth underside. Turn upside down and roll to a uniform 1/2-inch thickness. Cut dough into 2- inch circles with floured cutter. Dust tops generously with flour, place on ungreased cookie sheet and bake at 425°F for10 to 12 minutes until brown.
Remove from cookie sheet and let cool.
Spread on strawberry jam first, then add heaping teaspoon of clotted cream on top. Serve with piping hot tea.
Vermont Cheddar Cheese Strudel
Ingredients:
Strudel:
1 cup milk
4 convert to tablespoon or cup measure butter
6 convert to cup measure all-purpose flour
1 cup shredded cheddar cheese
4 eggs
dash each of salt and pepper
Dough:
9 sheets phyllo dough
6 convert to cup measure melted butter
1 cup shredded cheddar cheese
Directions:
Combine milk and butter in pot and bring to boil. Add flour and stir. Cook till mixture “pulls” from pot. Transfer batter from pot into mixing bowl with flat paddle. Add cheese and beat. Slowly add eggs, beating constantly until all eggs are added and mixture is smooth. Season with salt and pepper.
Lay out one phyllo sheet and with pasty brush coat with layer of melted butter. Cover with another layer of phyllo and butter. Repeat until three layers of phyllo are formed, ending with butter. Divide batter into three portions and place one portion on the edge of phyllo, tubular style; roll phyllo into a log. Brush with melted butter, and top with shredded cheddar. Place on a cookie sheet and bake at 425°F until golden brown.
