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Bon Appétit: Peppered Butter and Pear Toast

The Gilmer Free Press

Ingredients:

  Butter
  Black pepper
  Whole grain bread
  Pear
  Bee pollen
  Flaky sea salt


Directions:

Season room-temperature butter with cracked black pepper.

Spread toasted thin whole grain bread with pepper butter and top with thinly sliced pear.

Sprinkle with bee pollen (if you want) and flaky sea salt.

Bon Appétit: Toast with Yougurt, Hazelnuts, and Honey

The Gilmer Free Press

Ingredients:

  Hazelnuts
  Olive oil
  Salt and pepper
  Seeded bread
  Greek yogurt
  Honey


Directions:

Toss chopped toasted hazelnuts in a little olive oil; season with salt and pepper.

Spread toasted thin seeded bread with Greek yogurt.

Top with hazelnuts and drizzle with honey.

Bon Appétit: Skirt Steak with Shallot Pan Sauce

The Gilmer Free Press

Ingredients:

Servings: 4

  1 tablespoon vegetable oil
  1 12–14-oz. skirt steak, halved crosswise
  Kosher salt and freshly ground black pepper
  1 small shallot, finely chopped
  1 teaspoon mustard seeds (any color)
  4 sprigs thyme
  ½ cup dry white wine
  ½ teaspoon finely grated lemon zest
  1 tablespoon unsalted butter


Directions:

Heat oil in a large stainless-steel skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, until deeply browned and an instant-read thermometer registers 130° (for medium-rare), 8–10 minutes. Transfer steak to a cutting board and let rest at least 10 minutes before slicing.

Meanwhile, pour off any drippings left in skillet (but do not wipe out). Reduce heat to medium and cook shallot and mustard seeds in residual fat, stirring occasionally, until shallot is softened and mustard seeds are toasted, about 4 minutes. Add thyme sprigs, wine, lemon zest, and ½ cup water, using a wooden spoon to scrape up any browned bits. Cook, swirling pan occasionally, until liquid is reduced by about half, about 5 minutes. Add butter, swirling pan to melt; season pan sauce with salt and pepper.

Thinly slice steak against the grain and serve with pan sauce for spooning over.

Bon Appétit: Chocolate-Rye Crumb Cake

The Gilmer Free Press

Ingredients:

Servings: 8

Crumble

  ⅓ cup granulated sugar
  ¼ cup all-purpose flour
  ¼ cup rye flour
  3 tablespoons cacao nibs
  2 tablespoons unsweetened cocoa powder
  ¼ teaspoon kosher salt
  ¼ cup chilled unsalted butter, cut into pieces

Cake and Assembly

  Nonstick vegetable oil spray
  ¾ cup all-purpose flour
  ¾ cup rye flour
  ½ cup unsweetened cocoa powder
  1 teaspoon baking powder
  ¾ teaspoon baking soda
  ¾ teaspoon kosher salt
  ¾ cup (1½ sticks) unsalted butter, room temperature
  ½ cup granulated sugar
  ⅓ cup (packed) light brown sugar
  2 large eggs
  1 teaspoon vanilla extract
  ¾ cup buttermilk
  ¼ cup plain whole-milk Greek yogurt


Directions:

Crumble

Whisk granulated sugar, all-purpose flour, rye flour, cacao nibs, cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps—there should be no dry spots. Cover and chill.

Do Ahead: Crumble can be made 2 days ahead. Keep chilled.

Cake and Assembly

Preheat oven to 350°. Coat a 9”-diameter cake pan with nonstick spray and line with a parchment round. Whisk all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

Using an electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar in a medium bowl until light and fluffy, about 5 minutes. Scrape down sides of bowl and add eggs and vanilla; mix until blended, about 2 minutes. Reduce speed to low and add half of dry ingredients followed by buttermilk, mixing well after each addition. Repeat with remaining dry ingredients and yogurt (this is a stiffer batter). Scrape into prepared pan. Scatter crumble over.

Bake, rotating once, until cake starts to pull away from sides of pan and a tester inserted into the center comes out clean, 60–70 minutes. Let cake cool in pan on a wire rack before turning out.

Do Ahead: Cake can be made 3 days ahead. Store tightly wrapped at room temperature.

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