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Cheddar Biscuits

4 egg yolks 2 cups flour ½ cup sugar 2 tbsp powder ½ cup milk ½ tsp cream of tarter 1 cup 33-36% cream ½ tsp granulated sugar 1 tsp vanilla ½ tsp ½ cup cold butter 1. In a bowl, beat egg yolks and sugar with a hand-held mixer for 1 minute. 1 cup shredded old cheddar, monteray jack or marble cheese 2. In a saucepan. Heat the milk and ¾ of the cream just to the boiling point. 1/3 cup chopped green 3. Transfer the mixture to a heavy bottomed saucepan in a thin stream, 1 cup milk whisking constantly to avoid the eggs. Topping: 4. Pour immediately into a clean bowl and whisk in the rest of the cream. 2 tbsp melted butter 5. Pour the mixture in an 8” square pan and place in the freezer. Stir the ¼ tsp mixture every 20 minutes with a fork or whisk, making sure to scrape the bottom and sides well to prevent crystals from forming. 1. Preheat oven to 450F. Line a large baking sheet with parchment paper. 6. When the ice cream is firm but not too hard, transfer it to a plastic 2. In a large bowl, combine the flour, baking powder, cream of tartar, sugar container with a tight seal and store in the freezer over night. and salt. Using a pastry blender or two knives, cut in the butter until crumbly. 7. Top with stewed and serve. Stir in cheese and green onions. Slowly add the milk, stirring with a fork, until the batter reaches a soft dough consistency. Yield = 500mL – 8 servings 3. On a lightly floured surface, knead dough gently 3-4 times until it holds together. Roll out to ¾” thickness. Cut into squares or use a 3” cutter

for fun shaped biscuits. Reroll scraps once to make about 12 biscuits. Place at least 2 inches apart on prepared baking sheet. 4. For topping: in a small bowl, combine melted butter and garlic powder; brush biscuits with half the mixture. 5. Bake for 12 minutes or until starting to brown. Brush with remaining butter

mixture. Bake for an addition 2-3 minutes or until golden brown.

Yield = 12 biscuits (24 small)

Curried Squash and Apple Soup Curried Squash and Apple Soup

1 tbsp butter 1 tbsp butter 1 , chopped 1 onion, chopped 3 garlic, minced 3 cloves garlic, minced 2 tsp 2 tsp curry powder 1 medium butternut or large acorn squash, peeled and chopped 1 medium butternut or large acorn squash, peeled and chopped 2 apples, peeled and chopped 2 apples, peeled and chopped 2 cups reduced sodium chicken broth 2 cups reduced sodium chicken broth 2 cups milk, warmed 2 cups milk, warmed salt and pepper salt and pepper

1. In a large pot, melt butter over medium heat. Add onion garlic; sauté for 1. In a large pot, melt butter over medium heat. Add onion garlic; sauté for about 5 mins or until softened. Stir in curry powder, squash and apples; about 5 mins or until softened. Stir in curry powder, squash and apples; sauté for 2 mins. Add chicken broth, cover and bring to a boil. Reduce heat sauté for 2 mins. Add chicken broth, cover and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 15-20 mins or until squash to medium-low and simmer, covered, for about 15-20 mins or until squash and apples are soft. and apples are soft. 2. Using an immersion blender in pot or transferring batches to an upright 2. Using an immersion blender in pot or transferring batches to an upright blender, puree until smooth. Return to pot if necessary. blender, puree until smooth. Return to pot if necessary. 3. Stir in warm milk and reheat soup over medium heat, stirring, until 3. Stir in warm milk and reheat soup over medium heat, stirring, until steaming (do not let boil). Season to with up to ½ tsp of salt and steaming (do not let boil). Season to taste with up to ½ tsp of salt and pepper. Ladle into warmed bowls and garnish with fresh if desired. pepper. Ladle into warmed bowls and garnish with fresh herbs if desired.

Yield = 6-8 servings Yield = 6-8 servings