1-1/2 lbs cucumber
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar*
1/4 tsp red pepper flakes
2 Tbs minced red onion
(Source: http)
- 2 Tbsp applesauce
- 1 Tbsp vegetable oil
- 1 Tbsp buttermilk
- 1/4 tsp vanilla extract
- 1/4 cup + 1 Tbsp all-purpose flour
- 2 1/2 Tbsp packed light-brown sugar
- 3/4 tsp ground cinnamon
- 1 dash ground nutmeg
- 1/4 tsp baking powder
- salt
(Source: cookingclassy.com)
1
Fingerling Potatoes with Shallots and Lemon Crème Fraiche
3 lbs. fingerling potatoes – halved lengthwise
8 large shallots – peeled and halved
4 T olive oil
8 oz. creme fraiche
zest of 3 lemons
2 T fresh lemon juice
1/3 cup chopped flat leaf parsley (or chives)
kosher salt + pepper
(Source: thefromagette.com)
juice + zest of 3 large oranges
splash of vanilla
1/2 cup cranberry juice
2 cups water
3 cups vodka
1 large bottle sparkling water
Kaju Katli
(Source: indiansimmer.com)
Apple Date Crescent Breakfast Rolls
Recipe to follow.
2 tbsp dry active yeast
½ cups warm water
½ cups Earth Balance margarine
1 cup almond milk
½ cups raw sugar
1 teaspoon salt
3 tbsp ground flax seed whisked into 6 tbsp water
4½ cups flour
1 apple, diced
12 dates, diced
2 tsp cinnamon
Dissolve yeast into 1/2 cup warm water (110-115 degrees). Set aside and allow yeast to activate.
Heat EB and milk until butter is melted. Allow to cool.
Add sugar, salt, flax seed, and yeast mixture to the milk mixture.
With a mixer, combine 4 1/2 cups of flour and the milk mixture. Mix until smooth and mixture begins to pull away from the sides of the bowl. If mixture is too sticky, slowly add up to 1 cup of flour while the mixer is running. The dough should be slightly sticky, but workable. A soft dough makes a light roll.
Cover the mixer bowl, and allow to rise until double, approximately an hour.
Divide dough into 2 equal pieces and form into balls.
Turn first ball onto a large floured board or clean counter. Using a rolling pin, dusted with flour, roll out ball into a 16″ disk.
Using the back of a spoon, spread very soft EB all over the dough disk.
Cut like a pizza into 16 pieces. You may also cut it into quarters, and the quarters into half, and then half again. This keeps the size of the rolls even.
Each piece of dough now looks like a long triangle.
Sprinkle some apples and dates on
top of dough then a pinch of cinnamon. Taking hold of each end of the bottom of the triangle, stretch the dough gently and roll up to the point.
Place each roll onto a cookie sheet, curving it into a crescent shape. Make sure to tuck the end under the bottom of the roll (otherwise it will pop up and burn). Makes 32 rolls- enough to freeze.
Allow to rise for about an hour.
Bake in a 400-degree oven for 10 minutes.
Brush the tops of the hot rolls with warm caramel.
Frascatelli with Mustard Greens
Blueberry Creamcheese cake
