Monthly Archives: September 2011

Brown Sugar Buckwheat Shortbread

Running a business can be tricky. Products that I absolutely love do not always succeed.   Unfortunately, these beautiful short breads are amongst the failures. Not because they are not delicious! They are delicious. But because there is a very small market for them. That’s why I’ve decided to share this recipe with you.

I love these cookies and I love this recipe. I hope you’ll give them a try.

Brown Sugar Buckwheat Shortbread

I cup All-Purpose Flour*

1 cup Buckwheat Flour (I use Arrowhead Mills)

1/2 teaspoon Sea Salt

1/2 lb Butter, room temperature

1/2 cup Demerara Sugar

1/4 cup Natural Cane Sugar, reserved (I use turbinado, but many brands of natural Cane sugar have a similar texture)

1 1/2 teaspoons Pure Vanilla Extract

(1) Combine the buckwheat flour, all purpose flour and salt. Whisk to combine.

(2) In a stand mixer, beat the butter on medium speed for 2 minutes, until fluffy. Add the Demerara sugar, and beat three minutes more, until the butter looks velvety and the clumps of sugar have disappeared. Add the Vanilla

(3) Turn off the mixer. Add the flour mixture all at once. Cover the mixer with a tea towel, making sure there are no gaps. (You’ll have a flour explosion, otherwise!) Pulse the mixer on medium two or three times, for twenty seconds each. Turn off the mixer and check on the dough. Push down any errant clumps. Pulse another two times. The dough will be extremely sticky and clumpy.

(4) Turn out the dough onto clean, lightly floured surface. Form two 6-8 inch long logs. Wrap the logs in saran wrap and chill for at least 4 hours.

(5) After chilling, preheat the oven to 300 degrees. Slice the dough into 1/4 inch coins. Roll the coins in the reserved cane sugar.

(6) Place on two baking sheets, about one inch apart. They will spread a bit. Bake for 18-22 minutes. Do not allow to brown! They will be tender to the touch. Allow to cool on a cooling rack for twenty minutes before serving.

They’ll keep for up to two weeks well wrapped. The dough will keep for three months in the freezer.

*You can substitute an All-Purpose Gluten Free flour to make this recipe GF. I’ve used King Arthur’s Gluten Free Multi-Purpose flour to great success.

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Whipped Almond Butter

I have a confession and it is a serious one: I hate peanut butter.  When I give away my secret, people panic. You’d think that dislike of peanut butter was criminal! Or worse, catching. Since I’m allergic to most other nuts, avoidance of peanut butter is relatively simple for me. Sometimes I even pretend to be allergic to peanut butter too, just to avoid the public outcry.

There is one nut butter that I love and eat relatively frequently: almond butter. But almond butter can get gritty and has a slightly bitter after taste. So I set about remedying that situation. I started by  adding a touch of honey. That helped, but it needed more. So it got a blast of cinnamon. Then it got whipped 😉

Whipped Apple Butter with Cinnamon & Honey

1/4 cup Unsalted Almond Butter

2 tablespoons Raw Honey

3/4 teaspoon Ground Cinnamon

Pinch of Salt

3-4 tablespoons Almond Milk*

Combine the honey, cinnamon, almond butter and salt in a medium mixing bowl.  While whisking vigorously, drizzle in the almond milk. Keep adding almond milk until the spread is smooth and shiny. If the spread is too thick, add in more almond milk and whisk some more.

Store in an air-tight container in the fridge for up to a week.

*I use almond milk because it is less perishable than regular milk. This way, I can use this as a spread to make a Almond Butter & Jelly sandwich. If you substitute regular milk,  keep the spread chilled in your lunch box.

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Quinoa and Kale Crustless Quiche

Talk about nearly having a heart attack. I love to share my recipes on Food52 because it is fun and a great way to get fresh ideas from other cooks. But I was SHOCKED! when I visited the site today and found that my recipe was chosen as a finalist for the weekly competition.  My quiche, beautifully photographed  by Joseph De Leo and on the front page:

My Quiche, as made by Amanda and Merrill of Food52.com

Bigger shocking moment: pictures of former NYT food writer and my foodie hero, Amanda Hesser with awesome sidekick Merrill. Yeah, that’s them making my quiche.

Food52.com founders Amanda and Merrill

I completely geeked out. Still geeking out. Anyway, here is the recipe and a link to it on Food52. If you get a chance, please vote for my recipe! It is truly one of my best and I am so honored that it was chosen.

Quiona and Kale Crustless Quiche

Makes About 8 slices
  • 1/2 cup Quinoa
  • 1 cup water
  • 2 tablespoons Olive Oil
  • 1 bunch Kale, stems removed and cut into ribbons
  • 1 Vidalia Onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1/2 cup white cheddar cheese
  • 3 ounces cream cheese, cubed
  • 4 eggs
  • salt and pepper to taste

    1. Preheat the oven to 350 and prepare a 9″ pie dish (either butter the dish thoroughly or spray with baking spray). Rinse the quinoa. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about twenty minutes. Set aside.

    1. Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned.

    1. Remove the onions from the pan, and place them in a large mixing bowl. Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted and bright green, about two minutes.

    1. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.

    1. Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed.

    1. In a small bowl, whisk the eggs so that they are well combined. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.

  1. Pour the mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish. This dish is delightful hot, but even better at room temperature.

 

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