OCR Text |
Show DAILY B2 Tuesday, January 4, 2005 HERALD BRUNCH RECIPES DAILY Look to the South for givat HERALD v Carrot Walnut Zucchini Muffins . 4 eggs vv3fv 13A cup sugar cup grated zucchini (skin on) V6 cup grated carrot, (skin off) 1 1 cup vegetable oil V-- sausage grayj' Jim Coleman and Candace Hagan - KNIGHT v; v " teaspoon salt cup bread flour 2 teaspoons baking powder VA teaspoons baking soda i V-- teaspoons cinnamon 1 teaspoon allspice 13A i j teaspoon nutmeg cup unprocessed wheat bran V6 cup chopped walnuts walnuts, finely chopped 1 brown sugar i . Line muffin pans with paper cups, skipping every other space as trie muffins wilJ "mushroom", out on top as they bake. Spray top of pan with pan spray. Beat eggs and sugar just to combine. Stir in zucchini, carrots, oil, and salt. Sift flour with baking powder, baking soda and spices. Add to the egg mixture. Stir in the bran and the 'i cup walnuts. Scoop into muffin cups, fillMix equal ing about parts of finely chopped walnuts and brown sugar and sprinkle on top of muffins. Bake at 400 degrees until muffins spring back when lightly touched, about 20-- 25 minutes, depending on size. As soon as they are cool enough to touch, remove from pans to prevent from becoming wet on the bottom. , Fruit tarts JEREMY Pastries like the fresh fruit tart, white chocolate mousse in a chocolate cup. und the hazelnut available at Harvest Restaurant at Thanksgiving Point. Bake at 325 degrees until mingolden brown, about utes, depending on size of tart. Set aside to cool. 10-1- 2 Pastry Cream: 1 pint milk legg teaspoon salt 2 eggs Bring milk to a boil in a . into pot and on medium heat and stirring constantly, bring back to a boil. Let boil a tew seconds. Add vanilla and pour into a container. Cover surface of cream directly with plastic wrap and chill until cold and dium size pan; Meanwhile, mix cornstarch, sugar and salt to- gether. Gradually add eggs and mix until smooth. Slowly pour hot milk into egg mixture, stirring all the while. Pour milk egg mixture back apricot chunks. 6 eggs ; 1 tablespoon baking soda 1 heaping teaspoon salt 'jcup sugar V2 "1 To Finish: Spoon cream into baked tart shells and top with f ruit as you desire. Glaze with strained apricot preserves. Rick Allen, executive chef, Thanksgiving Point, Lelu Continued from Bl Pastry, Stuffed French Toast, Pumpkin Waffles and domestic and imported cheeses. Some items work better at a buffet than others, say local restaurateurs. French toast, for example, often gets soggy, and pancakes end up sticking together, said Allen. Richard Parkinson, who the quick-serv- e gourmet Restaurants Magleby's Fresh, has solved this problem by us-- . ing white Wonder Bread on the bottom of serving dish holding French toast and pancakes. "The Wonder Bread will keep the French toast and pancakes from getting soggy," said Parkinson. Other foods that don't work as well in a buffet are baked or mashed potatoes. The former wrinkles and the latter dries out, said Allen. However, "bacon and sausage hold real well," he said. "They're very popular so you don't have to worry about them sitting there too long." Andersen doesn't like a buffet to be like a stereotypical buffet -t plagued by tired or cold foods. "We use small dishes, keep the food piping hot, and refill constantly," he said. And while the word brunch might bring to mind champagne and omelets more than chocolate souffle, dessert can h- be an important part of the brunch experience. At Harvest Restaurant, guests can cap off their meals with truffles, petit feurs, baked custard, flan and bread pudding. Chef's Table plies patrons with chocolates, crepes, petit feurs and breakfast breads. Because of the sheer volume of food, it's best to schedule brunch on a day when you have few commitments and no ' set schedule. "Speed is not important" at a brunch gathering, said Allen. And forget counting calories. Popular brunch items like Eggs BenedictwithHollandai.se Sauce, sausage and crepes aren't exactly diet friendly. "People throw their diets out the window," said Allen. "That's one of the good things about buffet. They have a lot of days to worry about diet, they can take a day off on Saturday." If you do want to watch the calories at a buffet, go for small portions and healthful selections such as fresh fruit, whole wheat toast (hold the butter) and boiled eggs. Either way, the important thing is to relish the company of your dining companions, which is why a weekend brunch is a common time for friends or family to get together. "People like the sense of get- - '. 3'to4cupftfjpurParkinsonivs ij's, very important to,a$uf the wet ingredients to the dry Ingredients. "It just mixes, better," he said. Since the batjrjhas so much ' Brunch ; cup melted butter quart buttermilk "I O) It!' zzz TTTltn l- - butter in it, very little oil is needed to cook them in the ; Parkinson, owneroperator, Magleby's Grill and Oyster Bar. 1 volume of apricot preserves) Bring to a boil and strain out me- Homemade pancakes served at Magleby's Fresh are simply named "Pappy 's." These are a very fluffy but thick pancake, said Richard ; '.' preserves Water (20 to 30 percent the Apricot 'Daily Herald ; Pappy's Pancakes Apricot Glaze: i1 cup sugar teaspoon vanilla extract 33A cups bread flour Mix sugar, butter, egg and vanilla to combine. Add flour and mix only until incorporated. Wrap dough and chill at least 2 hours. Soften in microwave if needed to roll out to Winch thick. Line tart molds with dough and prick bottom with a fork. HARMON tart are among the dessert items . thick. teaspoon vanilla extract 5 tablespoons cornstarch r NEWSPAPERS Q: Could you point me to a great recipe for Southern sausage gravy? A great sau- sage gravy is hard to find in Lancaster. Mediocre sausage but not great: gravy. yes Casey M. A: Are you sure you want your neighbors in Lancaster County to know your name? "Mediocre gravy" sounds like fighting words to me, even if you are in the heart of Amish country, Some of my best child-- ' hood memories, though, are coming down for breakfast and finding hot biscuits with sausage gravy. Whether you call it sausage gravy, cream gravy or sawmill all names for a gravy we know how gravy to do it right. And here are a few tips for making any kind of gravy. You need hot fat in order to cook the flour that will thicken the liquid. When you make sausage gravy, you will brown the meat and use the fat and residual brown bits as the flavoring agent. So purchase good quality sausage that has some fat in it. If you discover the sausage isn't leaving any fat in the pan, idd some butter or oil to have a good two tablespoons of fat per pound of meat. If you. have a lot more fat than that in the pan, drain it off. Now, some people cook the sausage as patties and some v crumbled. I'm a crumbled guy and I don't mean' my looks. I like getting as much of the browned bits in the pan as possible, and that means cooking the sausage in small pieces. And by the way, only a mediocre cook would use a pan to make this dish. A cast iron pan is ideal, but if you don't have one at least use the heaviest saute pan you own and preheat the pan before you add the sausage. Then remove the sausage and immediately sprinkle your flour over the hot pan and cook to a light brown color. For sausage gravy, you'll use milk as your liquid, but don't add it directly from the refrigerator. Heat it up in the micro- wave or on the stovetop until it is as warm as a baby's bottle. Another way to get mediocre results is to add your liquid all at once. That's a recipe for lumps. So whisk your milk into milk-base- two-third- s. Tart Dough: cup sugar 2 cups butter RIDDER - ;; skillet. Cook minute to 90 seconds on each side in a 350 to 375 degree skillet. Parkinson tip: We prepare 1 the batter the'night before, refrigerate and use it the next morning. It does work better that way. A homemade syrup with a caramel taste using butter- - .. is a good topping. We milk tell people if they want to know the syrup recipe they have to go see their bishop. We used this tor our ice cream sundaes and milkshakes as well. Richard Parkinson, owneroperator. Magleby's Grill undOvster Bar : ; ting together for brunch. We have four generations getting together for $ygly Saturday morning timeig sjjjid Andersen, If you'd raier dine at home, you don't have to shell out $20 a person to capture the brunch experience. Andersen suggests a luxurious but easy' "French-- ' y" brunch item that guests will think is "out of this world." French toast can be layered in a baking dish and covered with creme brulee; next bake it, cool it and sprinkle with sugar. "'Flame it with a creme . brulee torch to make a crispy topping," said Andersen. "You are taking very plain ingredients and making people go 'Wow; that is comfort food!' " The home chef can then add to that a dark chocolate fondue for guests to "graze" on, said Allen. Dip berries, poundcake, bananas and pretzels into the mixture, he suggested. "It's fun and the chocolate holds really well," said Allen. People love to choose ingredients in their omelets, said Parkinson. "If you have the space, it's nice to have an omelet station," he said. "Don't overcook them because they will continue to cook on the . platter." He suggested also serving fresh fruitbreakfast breads, croissants, danishes and a cereal bar with yogurt and granola to round out the brunch. And don't forget the juice. Besides the regular cranberry, grapefruit or apple, Allen recommends serving the "high-end- " Kristian Regale Carbonated Fruit Drink in sparkling peach or sparkling pear (now available at grocery stores). But Andersen prefers freshly squeezed orange juice. "That's how 1 judge a breakfast how is the orange juice?" V I Karen Hoag can be 0 reached at or khoagtuheraldextra.com. 344-254- d non-stic- k ; the flour a little bit at a time. Watch the heat under your pan as you stir the mixture. Here's where the hand of experience comes in: too hot and you'll get glue; too cool and your gravy never thickens. A few tries, though, and you won't have to think twice about it. Now, if you do wind up with a few lumps, simply strain your gravy through a sieve. Chef Jim Coleman and his wife, writer Candace Hagan answer food questions. EASY DOES IT RECIPE Turkey and Spinach Salad Yield: 4 servings Dressing: 3 tablespoons apricot preserves 2 tablespoons cider vinegar 2 teaspoons olive or vegetable , oil 2 tablespoons sugar i XA i Vs teaspoon salt teaspoon black pepper Salad: 1 1 cup turkey (or chicken breast),.' cut into strips i Vi cup diced red bell pepper 1 mango, peach or nectarine, cut into Vinnch cubes (1 cup) K - 3 Si ' t:k- j fij 1 - WED NE SD H FIRS! S.000 FANS J J HURRV B fl T 7 ; 0 0 P M THROUGH 1HE DOOR RECEIVE 0 " 2 harckooked egg whites, coarsely chopped, optional lA small red onion, sliced into thin wedges v 1 package (6 ounces) fresh baby spinach leaves l4 cup sliced almonds, toasted Dressing: Combine preserves, vinegar, oil, sugar, salt and pepper in bowl. Whisk until blended. Cover and refrigerate until ready to Use. Salad: Place spinach in large bowl and add meat, bell pepper, : FLEECE BLANKET COURTESY OF DELTA RIR LINES! mango, egg whites and onion.-Whisdressing and pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately. Easy toasting: Place almonds in microwave dish in micro- V wave oven on high 2 minutes or until golden brown, stirring after each interval. Cool completely, adapted from "The Pampered Chef, It's Good For You," 2004; www.pamperedchef.com t V |