RECIPES


Panzanella Salad

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Ready in 15 minutes

Serves 8 people

Ingredients

  • 2 1/2 lbs roma tomatoes, cut into bite-sized pieces

  • 1 medium cucumber, peeled

  • 3 tsp  salt,

  • 3/4 pound ciabatta or  sourdough bread, cut into 1 1/2-inch cubes

  • 10 Tb extra-virgin olive oil, divided

  • 1 small shallot, thinly sliced

  • 1 medium cloves garlic, minced

  • 1 tsp dijon mustard

  • 1Tb red wine vinegar

  • 1Tb balsamic vinegar

  • Freshly ground black pepper, to taste

  • 1/ cup packed basil leaves, roughly chopped

Preparation

1. Place tomatoes in a bowl and season with 3 teaspoons salt and toss. Sit at room temperature in a colander & drain for a minimum of 15 minutes.

2. Preheat oven to 350°F .  In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a baking sheet.  Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

3. Take your drained tomato juice and add shallot, garlic, mustard, and vinegars to the bowl.  Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

 


Apple Cider Doughnuts

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Ready in 90 minutes

Makes 12-15 doughnuts

 

Ingredients

  • 4 cups Apple Cider reduced to 1 cup

  • 3.5 cups All Purpose Flour

  • 2 tsp Baking Powder

  • 1 tsp Baking Soda

  • ½ tsp Salt

  • ⅛  tsp Nutmeg

  • 2 Tb Cinnamon

  • 4 Tb Butter (melted)

  • 1 cup Granulated Sugar

  • 2 ea Egg

  • ½ cup Buttermilk

  • 4 cups Vegetable oil

Preparation

  1. Combine all dry ingredients In a  Kitchen aid with a dough hook attachment  and mix for 1 minute.

  2. Slowly stream in the buttermilk and apple cider reduction to the mixture until all liquid is combined into a sticky dough.

  3. Add 1 egg at a time and mix for 1 minute after each egg.

  4. Stream in melted butter and mix for 4 minutes on medium speed

  5. Remove dough from mixing bowl and place in an oiled bowl and let sit covered for 30 minutes to rest.

  6. Roll out onto floured surface to ½” thick and cut out rounds with holes through the center. Refrigerate for 1 hour before frying.

  7. Heat vegetable oil to 350ºF and place doughnuts into hot oil and cook until they float to the top, then flip and continue cooking for 1-2 minutes till golden brown.

  8. Roll in cinnamon and sugar and serve.


Savory Biscuits

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Ready in 30  minutes

Serves 12- 15 people

 

Ingredients

  • 5 lbs All Purpose Flour

  • 6 ¼ oz Baking Powder

  • 4 ½  oz Granulated Sugar

  • 2 Tb Salt

  • 2 lbs 2 oz Butter (chilled)

  • 7 cups Buttermilk

  • Heavy Cream (For brushing before baking)

Preparation

  1. Place flour, baking powder, sugar, and salt into a mixing bowl and mix till well blended.

  2. Cut chilled butter into ½ inch cubes

  3. Mix flour mixture and butter on low speed for 2-3 minutes until butter and flour mix start to combine.

  4. Slowly add in butter milk and continue to mix on low speed for 3-4 minutes until dough starts to form.

  5. Place dough on a floured surface and roll to 1.5 inch thickness.

  6. Cut biscuits into desired shapes and place on sheet pan.

  7. Brush tops of biscuits with heavy cream.

  8. Bake at 350ºF for 15-18 minutes.  

TIP  Add cheese, scallions, or other desired inclusions along with the buttermilk