Category Archives: Breads

Salmon Rillettes

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This salmon rillettes is seasoned with chives, shallots, lemon juice, butter, salt and white pepper. Serve with toasted mini French baguette slices and a glass of chilled Chardonnay, it makes for a perfect appetizer to enjoy out on the deck during quiet Summer evenings.

 

 

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Mini Bacon Honey Buns

These sweet little buns are made with croissant dough, making them an easy, yet elegant, addition to a breakfast or brunch menu. They’re even good on their own, paired with coffee, tea or mimosas. They get a savory contrast with a topping of  bacon, making them so undeniably addictive.

To save time,  Pillsbury Crescent  Dough Sheets can be used to make these little buns, which can be an  elegant addition to any breakfast or brunch ​spread.


Makes About 1 Dozen Buns

Ingredients:

1/2 cup butter, melted and divided
1/2 cup granulated sugar
3/4 cup creamed honey*
2 Tablespoons cinnamon
1/8 teaspoon salt
1 1/2 tablespoons finely grated orange zest
2 pounds of prepared Pillsbury Crescent Dough
9 slices bacon, cooked, drained and diced
1/2 cup pecans, walnuts or almonds, roughly chopped
Light brown sugar for coating

Directions:

Prepare 12-cup muffin tin by brushing bottom and sides of each cup with melted butter. Add one teaspoon of granulated sugar to each muffin cup and shake/swirl to evenly coat each cup; tap out excess sugar.

In medium bowl, combine remaining melted butter, honey, cinnamon, salt and orange zest.

On lightly floured surface, roll out the cresent  dough to approximately 6 x 18-inch rectangle, 1/4 inch thick. Evenly brush dough with about 1/8 inch butter-honey blend and sprinkle with bacon and nuts.

Starting with long side of dough, roll rectangle into cylinder and slice into 1 1/2inch discs. (Buns may then be frozen on covered sheet pan). Fit each disc into prepared muffin tin with swirl facing up. Allow rolls to rise in warm but not hot place until 1 1/2 times their original size, for about 45 minutes to an hour.

Preheat oven to 375°F.

Place muffin tin on parchment covered sheet pan; bake about 30 minutes or until tops are just lightly browned. Remove from oven and immediately turn buns out onto clean sheet pan and let cool 5 minutes. While still warm, toss buns in light brown sugar to coat.
*Cook’s Notes:

Substitute 1/2 cup clear honey mixed with 1/2 cup sugar to make a spreadable honey.

TODAY.com Parenting Team FC Contributor

Pimento Cheese Muffins

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Adapted from Lincoln Carson
Food&Wine Magazine, December 2014

Chef Lincoln Carson’s  mixes his version of pimento cheese into a muffin  batter, that gives you those cheesy, peppery flavors in every bite. The muffins can be made ahead time and you can keep them at room temperature overnight.

The original recipe also  called for Pimento cheese, to be served on side, but I opted for a homemade fruit jelly made of plums. The sweetness of the jelly and the spicy cheesy muffins were a perfect combination.

Makes 12 Muffins

Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon smoked paprika
1 tablespoon kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon freshly ground pepper
1 1/2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1/2 tablespoon Harrisa(See Cook’s Note)
1/4 cup finely chopped chives
1/2 small yellow onion, minced
3 Tablespoons sliced scallions
3 Tablespoons minced parsley
1  1/2 Tablespoons Worcestershire sauce
5 ounces shredded extra-sharp cheddar cheese (1 1/2 cups)
3 ounces Monterey Jack cheese (1/2 cup)
4 ounces drained jarred pimientos, chopped (1/2 cup)
Plum, Grape or Apple Jelly, for serving

Directions:
Preheat the oven to 375° F.

In a medium bowl, whisk the flour with the paprika, salt, baking powder, baking soda and pepper. In a large bowl, whisk the buttermilk with the eggs, butter, harissa, chives, onion, scallions, parsley and Worcestershire until smooth. Whisk into the dry ingredients just until combined. Stir in the cheese and chopped pimientos.

Using a 1/3-cup measure, scoop the batter into 12 muffin cups. Bake for about 18 minutes, until golden brown and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes, then unmold and serve with  your favorite fruit jelly.
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COOK’S NOTES: The original recipe called for a Harissa Paste, the brick-red Tunisian chile paste, is available at specialty food stores and markets like Whole Foods. In this adaptation, Williams-Sonoma Harrisa Spice was used. You can also make you own harissa seasoning with this recipe provided by Whole Foods.

 

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