Pagan Living

7/28/2019 Pagan Living

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Spring 2013 Cookbook

Radish & Herbed Goat Cheese Tea

Sandwiches pg 57

10 slices white bread16 oz spreadable goat cheese

20 radishes, thinly sliced

Fresh thyme, finely chopped

Fresh oregano, finely chopped

Fresh Italian parsley, finely chopped

Slice the crusts off of the white bread;

discard. Place one slice on top of

another and make two diagonal cuts,

creating 4 triangle-shaped stacks.Repeat with the remaining bread.

Mix the chopped herbs into the goat

cheese until well-blended.

Spread the herbed goat cheese on half

of the triangle slices. Layer 4-6 radish

slices on the cheese then top with a

second bread triangle.

Apricot, Dijon & Prosciutto TeaSandwiches pg 57

10 slices white bread

12 oz apricot preserves or jam

Dijon mustard

10 slices prosciutto

Slice the crusts off of the white bread;

discard. Place one slice on top of

another and make two diagonal cuts,creating 4 triangle-shaped stacks.

Repeat with the remaining bread.

Spread a layer of apricot preserves or

jam on half the triangle slices and a

layer of Dijon mustard on the other half.

Arrange half a slice of prosciutto on theapricot triangles and top with the Dijontriangles.

Individual Artichoke Gratins pg 57

4 cups artichoke hearts, chopped

1 1/3 cups leeks, sliced

1 cup milk

1 cups flour

1 can Cream of Mushroom soup

cup milk

1 teaspoon soy sauce

Black pepper, to taste

Preheat the oven to 350. Soak thesliced leeks in the 1 cup milk for 5

minutes. Heat olive oil in a large pan for

frying.

Take a handful of the onions and run

them through the flour with a fork to

coat. Fry in batches in the oil, stirring as

needed. Drain on paper towels.

Stir together the artichokes, 2/3 cup

fried leeks,soup, cup milk, soy sauce

and black pepper, then pour into eight 6-

ounce ramekins.

Bake for 25 minutes or until the

artichoke mixture is bubbling. Stir and

top with the remaining fried leeks.

Bake for 5 minutes or until the leeks are

golden brown.

Earl Grey Thyme Madeleines pg 57

2 large eggs2/3 cup sugar1 teaspoon vanilla extract teaspoon fresh thyme, finely chopped1 teaspoon Earl Grey tea, finely ground


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Pinch of salt1 cup all purpose flour10 tablespoons (1 1/4 sticks) unsaltedbutter,melted, cooled slightly

Preheat oven to 375. Generously butterand flour Madeleine pan.

Using electric mixer, beat eggs andsugar in a large bowl just to blend. Beatin vanilla, thyme, tea and salt. Add flour;beat just until blended.

Gradually add cooled melted butter insteady stream, beating just until

blended.

Spoon 1 tablespoon batter into eachindentation in pan. Bake until puffed andbrown, about 16 minutes. Cool 5minutes. Gently remove from pan.Repeat process, buttering and flouringpan before each batch. (Can be made 1day ahead.)

Mini Cupcakes for Fondue pg 58

2 egg whites

cup milk

1 1/8 tsp vanilla

1 cups sifted flour

cup sugar

tbsp + tsp baking powder

tsp salt

6 tbsp butter, softened

Preheat oven to 350 and generously

coat a 36-cupcake pan with non-stick

spray.

In a medium bowl, combine egg whites,

vanilla and one quarter of the liquid.

In a large mixing bowl, combine flour,

sugar, baking powder and salt and mix

together to blend. Add the butter and

remaining liquid.

Mix on low speed until dry ingredientsare moistened. Increase to medium

speed (high if using a hand mixer) for

1.5 minutes.

Then add the egg, vanilla and liquid

mixture in three equal parts, beating for

20 seconds between additions.

Pour the batter into prepared cupcake

trays. Place trays in the oven for 15-20minutes; remove when a toothpick stuck

in the center comes out clean. Let cool

for 10 minutes in the pan, then place on

a cooling rack.

Chocolate Buttercream Frosting forFondue pg 58

cup shortening

cup butter

1 cups powdered sugar

cup cocoa powder

1 tablespoon corn syrup

1 tablespoon milk

teaspoon vanilla

Pinch of salt

Beat the shortening and butter in an

electric mixer, just until combined.

Add the corn syrup, milk, vanilla and saltand beat just until combined.

Add the powdered sugar and cocoa

powder a half-cup at a time until light

and fluffy.


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Vanilla Buttercream Frosting for Fondue pg 58

cup shortening

cup butter

2 cups powdered sugar1 tablespoon corn syrup

1 tablespoon milk

teaspoon vanilla

Pinch of salt

Beat the shortening and butter in an

electric mixer, just until combined.

Add the corn syrup, milk, vanilla and salt

and beat just until combined.

Add the powdered sugar a half-cup at a

time until light and fluffy.

Smoked Turkey Apple Tea Sandwich

pg 64

Baguette

Butter

Smoked turkey

Cheddar cheeseSliced apple

Apple jelly

Salt and pepper to taste

Split a baguette in two and brush the

inside with softened butter. Fill with the

turkey, the cheese and sliced apple.

Season with salt and pepper and top

with apple jelly.

Roasted Vegetable Tea Sandwich pg64

Baguette

Sun dried tomato pesto

Goat cheese

Roasted eggplant slices

Roasted zucchini slices

Roasted red pepper strips

Split a baguette in two. Spread the

cheese on the bottom half, then spreadthe pesto on the top half. Fill with the

roasted eggplant, zucchini and red

pepper.

Wasabi & Sriracha Deviled Eggs pg

65

1 dozen large eggs

2 cups soy sauce

1/2 cup sake

1/2 cup chopped scallions

1/4 cup sugar

1/4 cup grated and peeled fresh ginger

1/4 cup mayonnaise

1 tablespoon Sriracha

2 1/4 teaspoon wasabi paste

1/4 cup snipped chives

Chinese five spice powder

In a large saucepan, cover the eggs with

cold water and bring to a boil. Boil for 1

minute. Cover the saucepan, remove

from the heat and let it stand for 10

minutes.

In a medium saucepan, combine the soy

sauce with the sake, scallions, sugar

and ginger. Add 1 cup of water and

bring to a boil. Transfer the mixture to a

heatproof bowl and let it cool

completely.

Drain the water from the eggs, run then

under cold water and then peel them.

Add the eggs to the soy mixture. Cover

with plastic wrap and refrigerate for at

least 4 hours.


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Drain the eegs and rinse slightly toremove any bits, pat dry. Using a slightlymoistened thin, sharp knife, cut the eggsin half lengthwise. Gently remove theegg yolks into a bowl and mash it with a

fork. Stir in the mayonnaise, sriracha,wasabi and 3 tablespoons of chives intothe yolks. Transfer the mixture to apastry bag with a star or plain tip. Setthe egg whites on a platter and pipe thefilling. Sprinkle the deviled eggs with theremaining chives and chinese five spicepowder.

Corn Avocado Salad pg 66

3 ears sweet corn1 sweet red pepper

1 small red onion

3 tablespoons vegetable oil

1 tablespoon lime juice

1 tablespoon red wine vinegar

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1 cup cilantro leaves

2 avocados

Cut the kernels from the ears of the corn

and put them in a large bowl. Dice red

pepper and red onion. Add them to the

corn kernels.

In a small bowl, combine oil, lime juice,

vinegar, salt, cayenne and pepper. Stir

to combine and pour over the corn

mixture. Toss to coat vegetablesthoroughly.

Mince cilantro leaves and add to the

salad. Toss to combine. Dice the

avocado, add to the salad and toss

gently.

Strawberry Orange Muffins pg 67

1 1/2 cups flour

1/2 cup unsalted butter at room

temperature

1 teaspoon baking powder1/4 teaspoon salt

3/4 cup chopped strawberries

Zest and juice of 1 orange

1 cup granulated sugar

2 eggs

1 cup fresh chopped in little pieces

strawberries

Preheat your oven in high temperature,

line 12 muffin tins with liners and setaside.

In a small bowl, mix together the flour,

baking powder and salt, set aside.

In a blender, puree the 1 cup of

strawberries, paas it through a sieve

and set aside.

In a small bowl, toss together the

remaining 1 cup of strawberries with

about 1/4 cup of the flour mixture, set

aside.

In a large bowl, cream together the

butter, sugar and eggs. Add the orange

zest and juice and the strawberry puree.

Whisk all together to combine well.

Add the flour mixture and mix just

enough to incorporate everythingtogether. Fold in the chopped strawberry

into the flour mixture.

Fill in the muffin tins. Bake for 20 to 22minutes or until toothpick inserted in thecenter comes out clean. Let cool


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completely before serving.

Lemonade pg 68

2 tablespoons lemon juice

1 1/2 tablespoons sugar syrup1 cup water

Mix the juice, syrup and water in a glass

and stir. Add ice to chill. Garnish with

lemon slices.

To make sugar syrup: equal parts of

sugar and water, bring them to a boil,

stir until the sugar dissolves, remove

from the heat. Cool before using.

Roasted Salmon with Rhubarb and RedCabbage pg 70

Recipe courtesy of Epicurious.com

4 teaspoons black or yellow mustard

seeds

1 1/4 cups fresh orange juice

1 cup sugar

1/3 cup water2 tablespoons finely grated orange peel

4 teaspoons coriander seeds

1 tablespoon caraway seeds

1 tablespoon minced peeled fresh

ginger

3 cups 2-inch-long 1/4-inch-thick

matchstick-size strips rhubarb (from

about 12 ounces trimmed rhubarb)

8 cups thinly sliced red cabbage (from

about 1/2 medium head)1/2 cup Sherry wine vinegar

1/2 cup dry red wine

6 6- to 7-ounce salmon fillets with skin

2 tablespoons olive oil

3 cups arugula

3/4 cup plain Greek-style yogurt

Stir mustard seeds in small dry skilletover medium heat until beginning topop, about 3 minutes. Transfer to smallbowl; reserve.

Bring orange juice, sugar, 1/3 cup water,and orange peel to boil in large skillet,stirring until sugar dissolves. Reduceheat to medium; add mustard seeds,coriander seeds, caraway seeds, andginger. Simmer until syrupy, 10 minutes.

Add rhubarb; reduce heat to medium-low. Cover and simmer until rhubarb istender but intact, 2 minutes. Usingslotted spoon, transfer rhubarb tomicrowave-safe bowl; reserve.

Bring syrup in skillet to simmer. Addcabbage, vinegar, and wine; bring toboil. Reduce heat to medium, partiallycover, and simmer until cabbage is softand most of liquid is absorbed, stirringfrequently, about 45 minutes. Season totaste with salt and pepper. Remove fromheat.

Meanwhile, preheat oven to 425F. Line

rimmed baking sheet with parchmentpaper. Place salmon, skin side down, onprepared baking sheet. Brush salmonwith olive oil; sprinkle with salt andpepper. Roast until salmon is justopaque in center, about 11 minutes.Rewarm reserved rhubarb in microwave

just until warm.

Divide warm cabbage among 6 plates.Scatter arugula atop and aroundcabbage. Place 1 salmon fillet atopcabbage. Spoon dollop of yogurt atopsalmon, then rhubarb.


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Individual Rhubarb and RaspberryTartlets pg 71

Recipe adapted fromMarthaStewart.com and

InspiredTaste.net

Filling

1 1/2 pounds trimmed rhubarb, cut into

1/4-inch pieces (about 5 1/2 cups)

1/2 pound (about 1 pint) raspberries

1 cup all-purpose flour, plus more for

work surface

2 cups sugar, plus more for sprinkling

Crust2 1/2 cups unbleached all-purpose flour1 tsp. kosher salt1 tsp. granulated sugar1 cup (2 sticks) very cold unsalted butter1/4 to 1/2 cup very cold water

Cut the butter into small pieces then

place into the freezer along with the

food processor bowl and blade for about

10 minutes.

Once the food processor bowl and blade

is chilled, add the flour, sugar and salt;

pulse a few times to combine.

Add the chilled pieces of butter and

pulse (1 second) about 8 times until it

looks crumbly and the butter is the size

of peas.

Next, use a tablespoon measure to add

3 tablespoons of cold water to the

dough, pulse for 1 second; repeat this

process until the dough begins to come

away from the sides of the bowl and

comes together.

Place the dough on a floured work

surface and use your hands to bring it

together into a ball, do not knead.

Wrap the ball with plastic wrap and

place into the refrigerator for at least 30minutes.

Combine rhubarb, berries, 1/2 cup flour,and sugar in a medium bowl; set aside.

Divide dough evenly into 8 pieces. On alightly floured surface, roll out eachpiece of dough into a rough circle about7 inches in diameter and 1/8 inch thick.Chill dough until just cold and easy to

work with, about 30 minutes.

Spoon 1 tablespoon flour in the centerof each unbaked shell. Cover with about1/2 cup rhubarb mixture, spreading themixture out to about 1 inch from edge ofshell. Fold edges of the shells over therhubarb filling, leaving the tarts open inthe center; gently brush between thefolds with water, and press gently onfolds so that the dough adheres

together. Transfer tarts to twoparchment-lined baking sheets,arranging them so that they are severalinches apart. Return to the refrigeratorto chill at least 30 minutes.

Preheat oven to 400 degrees. Removethe tarts from the refrigerator, brushthem with water, and sprinkle withsugar. Place in oven to bake until thecrust is golden brown, about 30 minutes,

rotating pans halfway through. Reduceheat to 350 degrees, and continue tobake until the juices are bubbly and juststarting to run out from center of eachtartlet, 10 to 12 minutes more, rotatingpans as needed. Transfer immediatelyto a wire rack, and let cool beforeserving.


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Rhubarb Meringue Pie pg 72

Recipe adapted fromMarthaStewart.com

Refrigerated pastry crustAll-purpose flour, for surface2 pounds rhubarb, trimmed and cutcrosswise into 3-inch pieces1 3/4 cups sugar1/4 cup cornstarchCoarse salt3 large egg yolks plus 4 large eggwhites2 tablespoons unsalted butter

Preheat oven to 375 degrees. Fit doughinto a 9-inch pie dish; trim to 1 inch, foldunder, and crimp edges. Refrigerate for30 minutes. Prick inside of pie shell allover with a fork; line with parchment. Fillwith pie weights or dried beans. Bakeuntil edges are golden and set, 20 to 25minutes. Remove weights andparchment. Bake until bottom is dry andlight gold, 5 to 10 minutes more. Letcool.

Juice rhubarb. (You'll need 2 cups juice;add water if needed.) Whisk together 1cup sugar, the cornstarch, and 1/2teaspoon salt. Whisk in juice; bring to aboil in a medium saucepan, whisking.Cook for 1 minute.

Place yolks in a bowl; gradually whisk inhalf of hot juice mixture. Return to pan.Cook over medium heat, whisking, untilthick, about 1 minute. Whisk in butter.Strain through a fine sieve into pie shell.Refrigerate until set, at least 4 hours orovernight.

Preheat broiler with rack about 8 inchesfrom heat source. Heat whites andremaining 3/4 cup sugar in a double

boiler or a heatproof bowl set over a panof simmering water, whisking, untilsugar dissolves and mixture is hot (160degrees), about 2 minutes. Transfer tothe bowl of a mixer. Whisk on high

speed until medium peaks form. Dollopmeringue onto pie. Broil until browned,30 to 40 seconds.

Strawberry Rhubarb Sangria pg 73

Recipe courtesy of MarthaStewart.com

1/4 cup sugar1/2 cup water2 rhubarb stalks, cut into 1/2-inch pieces

1/2 cup fresh orange juice (from 1orange)1 orange, halved and cut into 1/4-inchslices1 pint strawberries, hulled and quartered4 cups (32 ounces) chilled seltzer1 bottle (750 ml) chilled sparkling wine,such as Champagne or ProseccoIce

In a small saucepan, combine sugar and

water. Bring to a boil, add rhubarb.Transfer mixture to a medium heatproofbowl and let cool to room temperature,about 30 minutes.

Meanwhile, in a pitcher or large bowl,combine orange juice, orange, andstrawberries. To serve, add cooledrhubarb.


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