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CHEDDAR SCALLION DROP BISCUITS
 

Active time: 15 min Start to finish: 35 min

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter,
cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1 1/2 cups)
3 scallions, finely chopped
1 cup well-shaken buttermilk

Preheat oven to 450°F.

Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend
in butter with your fingertips until mixture resembles coarse meal.
Stir in Cheddar and scallions.
Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

Makes 12 biscuits

 



Sausage Links with Apricot-Mustard Glaze

A sweet-and-hot glaze dresses up purchased breakfast links.
If you prefer extra spice, use the sausages labeled "hot and sweet links."

1/2 cup apricot preserves
1/4 cup sweet-hot mustard
2 teaspoons chopped fresh rosemary

2 tablespoons vegetable oil
18 ounces breakfast sausage links
(such as pork links or hot and sweet links; about 20 links)

Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute.
Add mustard and whisk until beginning to simmer, about 30 seconds.
Remove from heat.
Stir in chopped rosemary.
Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)

Heat oil in heavy large skillet over medium-high heat.
Add sausages and sauté until browned and cooked through, about 10 minutes. Transfer to saucepan with
glaze.
Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.
Makes 8 servings.



BREAD PUDDING WITH CHEESE AND APPLES

The cheese in this recipe melts into the pudding and contributes more texture than  flavor.

Preheat oven to 350°F.

Active time: 45 min Start to finish: 2 hr

3 cups water
1/2 cup fresh orange juice
3/4 cup packed dark brown sugar
1 tablespoon mild molasses
1 (4- by 1-inch) strip fresh lemon zest
1 (4- by 1-inch) strip fresh orange zest
2 whole cloves
1/2 stick (1/4 cup) unsalted butter
12 slices firm cinnamon-raisin sandwich bread
3 Golden Delicious apples (1 1/2 lb)
8 oz Monterey Jack cheese, coarsely grated (2 cups)
3 tablespoons pine nuts, lightly toasted

Bring water, orange juice, brown sugar, molasses, zests, and cloves to a boil in a 2-quart saucepan, stirring until sugar is dissolved.
Reduce heat and simmer syrup, uncovered, 20 minutes, then discard zests and cloves.

While syrup simmers, heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then brown bread slices on both
sides in 3 batches, adding 1 tablespoon butter per batch.

Peel and coarsely grate apples. Arrange 4 bread slices in 1 layer in a buttered 2-quart shallow baking dish.
Top with one third of apples, cheese, and pine nuts.
Repeat layering twice with remaining bread, apples, cheese, and pine nuts.
Pour syrup evenly over top and dot with remaining tablespoon butter, cut into bits.

Bake pudding in middle of oven until puffed and golden brown, about 40 minutes. Serve warm.

     Makes 8-10 brunch or dessert servings

 

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