Rosemary Fig Bread August 31, 2021 by Jill Foucre 1 Comment Rosemary Fig Bread 2021-08-31 23:21:02 Print Ingredients 1 1/2 cups all-purpose flour 3/4 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/4 teaspoon fresh black pepper 3 large eggs 1/2 cup whole milk 6 tablespoons butter, melted 3/4 cup fig preserves 4 teaspoons chopped fresh rosemary 1/2 cup chopped walnuts 1/2 cup grated cheddar cheese Instructions Preheat oven to 350 F. Grease and flour the inside of 3 mini loaf pans (5.5 x 2.5 x 2). In a large mixing bowl, mix together all dry ingredients. In a separate bowl, whisk together the eggs, milk, butter and fig preserves. Stir into the dry ingredients. Add rosemary, walnuts and cheese, then fold to combine. Do not over mix the batter. Pour the batter into the mini loaf pans and spread evenly. Bake uncovered 38 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Serve with butter and additional fig preserves. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brazilian Cheese Bread April 12, 2021 by Jill Foucre Leave a Comment Brazilian Cheese Bread 2021-04-12 13:47:13 Yields 36 Print Ingredients 4 large Eggs 2 cups grated Parmesan cheese 2 cups tapioca flour (recommend Bob's Red Mill) 1 1/4 cup whole milk 1/2 cup vegetable oil 1/2 tablespoon kosher salt Instructions Preheat the oven to 375 degrees. Coat a 24 mini muffin pan with non-stick cooking spray. Mix eggs, cheese, tapioca flour, milk, oil and salt in a blender for 30 seconds at medium speed until a smooth batter is formed. Pour batter into muffin tin - filling to the top of each. Bake for 20 minutes or until light golden color and doubled in size. Serve with your favorite fig spread. Notes Grilling the Brazilian Way by Evandro Caregnato Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon Curd March 8, 2021 by Jill Foucre Leave a Comment Lemon Curd 2021-03-08 17:07:48 Yields 2 Print Ingredients 6 eggs ¾ cup sugar 1 tablespoon finely grated lemon zest (from 1 lemon) ¾ cup fresh lemon juice (about 4 lemons) 8 tablespoons (1 stick) butter, cut into pieces Instructions In a medium saucepan, whisk eggs, sugar and zest to combine. Whisk in lemon juice; add butter. Cook lemon mixture over medium heat, stirring constantly, until thickened, 7-9 mins. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd and refrigerate until cool, at least 2 hours and up to 10 days. Note: to make lime/orange/grapefruit curd, replace juice and zest in equal amounts to recipe. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon Cream Scones March 8, 2021 by Jill Foucre Leave a Comment Lemon Cream Scones 2021-03-08 16:45:49 Print Ingredients 3 cup flour 8 tablespoons cold unsalted butter, cut into small cubes 1/3 cup sugar 1 tablespoon baking powder ¼ teaspoon salt ¾ cup heavy cream, plus 3 tablespoons for egg wash 2 large eggs, and 1 more for egg wash 2 tablespoons finely grated lemon zest 1 teaspoon vanilla or vanilla bean paste 1 1/2 teaspoon lemon paste Instructions Preheat oven to 400 degrees. Line a baking sheet with parchment. In a food processor or large bowl, combine flour, butter, sugar, baking powder and salt. Blend in butter until mixture resembles a coarse meal. In a separate bowl, whisk together ¾ cup cream, 2 eggs, lemon zest, and vanilla. Add cream mixture to flour mixture and mix just until incorporated. Turn onto a floured work surface and form into a flat disc, about 8” across for large scones; or form 2 discs about 4-5” across each for smaller scones. Cut each disc into 8 wedges and transfer to baking sheet. In a small bowl, whisk together the remaining egg and the 3 tablespoons of cream to make an egg wash. Brush scones with the wash and sprinkle with sugar. Bake until tops or golden brown and firm, 20-25 min. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Quinoa Breakfast Cookies September 17, 2020 by Jill Foucre Leave a Comment Quinoa Breakfast Cookies 2020-09-17 13:39:56 Print Ingredients 1 1/2 cups white whole wheat flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup sugar 1/4 cup (packed) light brown sugar 1/4 cup honey 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup cooked quinoa, cooled 1 cup old-fashioned oats 1 cup dried cherries 1/2 cup slivered unsalted almonds Instructions Preheat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cherries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart. Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month. Notes Source: Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/