Green Apple, Smoked Cheddar and Chives Biscuits

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Green Apple, Smoked Cheddar and Chives Biscuits

Ingredients: 

3 cups all-purpose flour, plus more for dusting 

1 tablespoons baking powder  

1/2 teaspoon baking soda 

2 tablespoon sugar  

1 1/2 teaspoons salt  

8 tablespoons cold butter, cut into cubes 

3/4 cups small diced green apple 

3/4 cups smoked cheddar, grated  

1/4 cup chopped chives 

1 1/4- 1/2  cups whole fat buttermilk  

 

Special equipment: a 3-inch biscuit cutter 

 

Method: 

Preheat the oven to 450 degrees F. 

Combine  Add flour, baking powder, baking soda, the sugar, and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Add the green apples, the cheese and the onions, stir to combine. Make a well in the center and pour in 1 1/4 cups of buttermilk. Stir until just combined. If the dough looks dry add the remaining buttermilk. 

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Good Morning Oatmeal

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Good Morning Oatmeal

Ingredients:

3 cups water

2 medium pink lady apples, medium diced

1-1/2 cups old-fashioned oats

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1/3 cup honey

1/2 cup toasted walnuts,

2 bananas, coined

1/2 cup raisins, plumped in warm water

2 tablespoons granulated sugar

1/2 cup heavy cream

 

Method:

In a large sauce pan over medium heat, bring water to a boil. Add the apples, the oats, the salt, the pumpkin pie spice, and the vanilla. Continue to cook, stirring regularly for 5 minutes.

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Gingery Cherry Tomato Jam

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Gingery Cherry Tomato Jam

Ingredients:

1 pint cherry tomatoes

1 small sweet onion, julienned

1/3 cup diced candied ginger

zest and juice of 1 lemon

1 teaspoon cumin

2 teaspoons sugar (optional, if the tomatoes aren’t very sweet)

 

Method:

To a medium enameled cast iron sauce pot, add the tomatoes, the onion, the ginger, the lemon zest and juice, the cumin, and the sugar. Stir and cook over medium heat. At first it will seem a tad dry, but as the tomatoes cook they will burst and release their juices. The mixture will then get very wet looking. Continue cooking, stirring every couple minutes to prevent scorching, until the liquid has reduced by 2/3, the onions are tender, and the remaining liquid is thick enough to coat the back of a spoon. Remove from the heat, cool and store in a glass jar in the refrigerator for up to 1 month.

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Creamy Grits with Seared Sweet Potato and Caramelized Onions

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Creamy Grits with Seared Sweet Potato and Caramelized Onions

Ingredients:

For the grits

1 cup stone ground grits

3 cups mushroom or no-chicken stock

3-4 tablespoons refined coconut oil

2 cups of unsweetened plain cashew milk

4 ounces of goat cheese (optional)

salt

pepper

 

For the sweet potatoes

2-3 tablespoons refined coconut oil

1 large sweet onion julienned

2 medium sweet potato, med. diced

1 14 ounce can black eyed peas

1 teaspoon ancho chili powder

zest and juice of 1 lime

3 green onion, greens sliced

salt

pepper

 

Method:

In a large dutch oven over medium high heat bring the stock, coconut oil and 1 cup of nut milk to a boil. Stir in the grits, cover and reduce the temp to medium low. Cook until tender, about 20-25 minutes. When the grits are tender and thick enough to hold the shape of the steam bubbles as they pop, turn off the heat and store in the remaining milk and goat cheese. Season with salt and pepper.

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Bourbon Cherry Jam

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Bourbon Cherry Jam

Ingredients:

3 pounds pitted tart cherries*

1 package (1-3/4 ounces) powdered fruit pectin

1 tablespoon coconut oil

3 cups sugar

3 tablespoon bourbon

 

Method:

Add the cherries to a food processor and pulse a couple times to break up the cherries.

Add the cherries to a large dutch oven; stir in pectin and the coconut oil. Stirring constantly, bring to a boil over medium heat, about 15-20 minutes. Add the sugar and the bourbon and again bring to a boil. Once it boils for the second time, cook for an additional 2 minutes.

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BBQ “Beef” Potato Cups

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BBQ “Beef” Potato Cups

Ingredients:

12 small red potatoes, ends removed and cut in half

4 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon pepper

8 ounces meatless beef crumbles

1/2 cup prepared BBQ sauce

3 green onions chopped

 

Method:

Preheat oven to 425

Using a melon baller, scoop out the center of each of the potato halves, (make sure not to scoop all the way through to the bottom) and place in a large bowl. Add two tablespoons of vegetable oil, the salt and the pepper and toss to coat. Arrange the potatoes around the perimeter of two cookie sheets with the melon balled side on the pan. Bake until tender, about 20 minutes depending on the size of the potatoes. Cool for 5 minutes and use a spatula to flip the cups over.

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Almond Gougeres

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Almond Gougeres

Ingredients: 

1 cup whole milk 

8 tablespoons unsalted butter 

1 teaspoon kosher salt 

1 cup all-purpose flour  

1/4 cup almond flour 

5 large eggs 

1 cup grated gruyere cheese 

2 teaspoon freshly ground black pepper 

2 teaspoon fresh thyme, minced 

aged gouda or gruyere cheese, shredded or grated for sprinkling

Method: 

Preheat oven to 350 degrees F. 

To a sauce pan add the whole milk, the butter, and the salt and bring to a boil over medium heat. Add flour, and the almond flour and stir until the dough pulls away and is smooth. Transfer to stand mixer fitted with a paddle attachment. Add 1 egg at a time, making sure the egg is fully incorporated before adding the next egg. Add cheese, the pepper, and the thyme and mix until just combined.  

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