David and Nicole's Recipes

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Jan 29, 2007 0

Tomato Feta Bruschetta

  • 1 large ripe tomato, cored, seeded, diced
  • 5 basil leaves, minced
  • cracked pepper and sea salt
  • 2 garlic cloves, minced
  • olive oil
  • 4 thick slices italian bread
  • feta
  1. Preheat the broiler.
  2. Combine the tomatoes, basil, pepper, and garlic.  Set aside.
  3. Grill the bread.
  4. Rub some olive oil on the bread and then season the tomatoes with salt.  Spoon onto the bread, top with feta.
  5. Return briefly to the broiler.  serve.

Jan 28, 2007 0

Spedini

  • 1 loaf italian bread, cut to 1" slices, crust removed
  • 1 lb mozzarella, cut to 1/4" slices
  • 1 cup milk
  • flour
  • 1/4 cup butter
  • 1/4 cup olive oil
  • lemon juice
  • capers
  1. Skewer the bread, alternating with cheese slices, beginnging and ending with the bread.
  2. Dip the skewers into the milk until moist but not soggy.  Dredge in flour.
  3. Heat the butter and oil in a skillet and then fry, turning until golden.
  4. Keep warm in the oven until the rest are cooked, draining on paper towel.
  5. Squeeze with lemon juice and sprinkle with capers.  Serve.

Jan 28, 2007 0

Martha Washington’s Fan

  • flour
  • 1/2 cup sugar
  • 2 tbsp instant skim dry milk powder
  • 1/2 oz. active dry yeast
  • salt
  • butter
  • 1 1/4 cups warm water
  • 3 eggs
  • 1 1/2 cups flaked coconut
  • 1 cup pecans, chopped
  • 1/2 cup packed brown sugar
  • 1 cup icing sugar
  • milk
  1. Combine 2 cups of flour with the sugar, dry milk, yeast and 1 tsp of salt.  Add 2/3 cup butter, softened, and the water.  Beat on low for 2 minutes.
  2. Add the eggs and beat on high for 2 minutes.  Add enough flour (up to 7 cups total) to form a soft dough. 
  3. Turn onto a floured surface and knead until elastic for 6 to 8 minutes.
  4. Place in a greased bowl and then cover and let rise in a warm place for 1 hour.
  5. Combine the coconut, pecans, brown sugar, and 3 tbsp melted butter.  Set aside.
  6. Punch the dough down and divide into thirds.
  7. Roll 1 section into a 20 by 6 inch rectangle, with the short side facing you.  Brush with melted butter.  Sprinkle with 1/3 of the reserved nut mixture. 
  8. Fold the dough in half over the villing and then fold again.  Seal the edges at the end.
  9. Place on a greased baking sheet with the folded edge facing away from you.  With scissors, cut into 8 strips, separating the strips slightly.  Pinch the ends into points.  Repeat with the remaining dough and filling.
  10. Cover and let rise 1 hour.
  11. Preheat the oven to 350 F and then bake for about 20 to 25 minutes.
  12. Combine the icing sugar with 2 to 3 tbsp of milk and then brush over the fans.
  13. Serve.

Jan 24, 2007 0

Lavender Tea Cakes

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup almonds
  • 1 1/2 cups sugar
  • Finely grated zest and juice of 2 lemons (1/3 to 1/2 cup juice)
  • 1/2 cup butter, at room temperature
  • 6 eggs, at room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons dried lavender flowers

  1. Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable aluminum loaf pans.
  2. Sift together the flour, baking powder, and salt onto a piece of waxed paper. Set aside.
  3. In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside.
  4. Combine the remaining sugar and the lemon zest in a mixing bowl. With your hands, rub the lemon zest into the sugar. Add the butter. With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy.
  5. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice.
  6. Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Finally, add the ground almonds and lavender flowers, again mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.
  7. Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.

Dec 26, 2006 0

Bacon Yorkshire Pudding

  • 6 ounces bacon slices (about 7 slices), cut into 1-inch pieces
  • 2 tablespoons (about) butter, melted
  • 1 1/2 cups all purpose flour
  • 3 tablespoons chopped fresh sage, divided
  • 1 teaspoon coarse kosher salt
  • 1 1/2 cups whole milk
  • 3 large eggs
  1. Place rack in center of oven and preheat to 450°F.
  2. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup.
  3. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.
  4. Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth.
  5. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly.
  6. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).
  7. Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.

Dec 3, 2006 0

Cheesy Dill buns

  • 3/4 cup cottage cheese, creamed
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 3 tbsp fresh dill, minced
  • 1 egg
  • 2 cups flour
  • 3 tbsp parmesan, grated
  • 2 1/2 tsp baking powder
  1. Preheat the oven to 400 F.  Grease the bottoms of 6 jumbo muffin cups.
  2. Beat the cottage cheese, milk, butter, dill, and egg together. 
  3. Stir in the remaining ingredients.
  4. Bake for about 22 minutes or until golden brown.
  5. Serve.

Nov 20, 2006 0

Soft Pretzels

  • 1/2 cup light brown sugar
  • Water
  • 2 envelopes active dry yeast
  • 1/4 cup vegetable oil
  • About 5 3/4 cups all-purpose flour, plus more for kneading
  • 3/4 cup baking soda
  • 1 large egg beaten with 1 tablespoon of water
  • Flaky salt, such as Maldon
  1. In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.
  2. Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour. Transfer the dough to an large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes.
  3. Preheat the oven to 450°. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into a 9-inch stick about 1/2 inch thick. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.
  4. In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once; add about 1 cup of hot water after before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly.
  5. Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes.

 

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