Meyer Lemon Ginger Curd

1 4- inch piece of ginger, peeled

3 large eggs

1/2 cup freshly squeezed Meyer lemon juice (from about 4 lemons)

1/2 cup sugar

4 tablespoons cold unsalted butter, cut into small pieces

Grate the ginger with a microplane zester and pass it through a fine mesh strainer set over a bowl to catch the juice.  Press it with a rubber spatula (or your impeccably clean hands) to really squeeze the liquid out of the pulp.  Save the juice and discard the pulp.

In a small, heavy saucepan, whisk together the eggs and sugar until thoroughly combined.  Add the Meyer lemon juice and the ginger juice and stir again.  Heat gently over medium heat, whisking constantly, until the mixture thickens and bubbles at a low simmer, about 6 minutes. 

Remove from heat and whisk in the butter.  Pass curd through a fine mesh strainer set over a bowl and allow it to cool.  Transfer to a jar or covered container and refrigerate until ready to use.  Keeps for a few weeks in the refrigerator.

Makes 2 cups.

Adapted from The Food Network by From Blossom to Stem blog

Vanilla Bean and Nutmeg Scones

For scones:
2 1/2 cups (320 grams) all-purpose flour
6 tablespoons (75 grams) sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
2 tablespoons unsweetened dried cranberries (or other dried berries), chopped small
(4 teaspoons minced fresh rosemary - optional)
6 tablespoons (80 grams) unsalted butter, chilled and diced
1 cup (237 ml) half and half (or milk or cream), plus 2 tablespoons more for brushing on top
1 teaspoon vanilla bean paste

For glaze:
1 cup (115 grams) confectioners sugar
1/2 teaspoon vanilla bean paste
1/4 teaspoon freshly ground nutmeg
2 to 3 tablespoons water

For optional toppings:
Unsweetened dried cranberries or other berries
Fresh rosemary leaves

Heat the oven to 450 F.  Line a baking sheet with parchment paper or a silicone liner.

Whisk together the flour, sugar, baking powder, salt, nutmeg, dried berries, and rosemary (if using) in a large bowl.  Cut in the butter using two butter knives or a pastry blender until the mixture looks like coarse meal.  Whisk together the half-and-half and vanilla bean paste and stir it into the flour mixture; the dough should come together, but not be too wet.

Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.  Turn the dough out onto a lightly floured surface.  Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4-inch thick.  Cut the circle of dough into 8 equal wedges.  Transfer the scones to the prepared baking sheet, lightly brush the tops with a little half-and-half, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.  Cool completely.

Whisk together all ingredients for the glaze, adding the water a little at a time until it reaches the desired consistency.  Dip the tops of the scones into the glaze, letting it run down the sides; sprinkle a few dried cranberries and rosemary leaves on top, if desired.  Place the scones onto a wire rack and let the glaze set completely before serving.

(You can make the dough the night before; instead of chilling it in the freezer for 10 minutes, wrap it up and refrigerate it overnight.  Bake the scones straight from the fridge the morning you want to serve them.)

Makes 8 scones.

From An Edible Mosaic blog

Roasted Cauliflower and Chickpea Soup

For the soup:

1 cauliflower, cut into florets (about 4 cups total)

1 (15-ounce) can chickpeas, rinsed and drained

5 garlic cloves, peeled

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon paprika

1 tablespoon vegetable oil

2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)

1/4 teaspoon black pepper

4 cups vegetable broth

1 cup water

1/2 cup heavy cream

For the garnish:

Reserved roasted cauliflower and chickpeas

Red pepper flakes

Fresh thyme leaves

Heavy cream

Heat the oven to 400 F.  

On a large, rimmed baking sheet or in a large baking pan, toss the cauliflower florets, chickpeas and whole garlic cloves with the 3 tablespoons of olive oil and the cumin, salt and paprika.  Roast for 30 minutes, stirring once halfway through.  Remove from the oven and set aside, reserving about 1/2 cup for the garnish.

Meanwhile, heat the 1 tablespoon of vegetable oil in a large pot over medium heat.  Add the cubed potatoes and black pepper.  Cook for about 2 minutes, stirring frequently.  Add the vegetable broth and the water and increase the heat to bring the mixture to a boil.  Once boiling, turn the heat down to maintain a simmer.  Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes.  Remove the pot from the heat.  Stir in the roasted cauliflower mix.

Puree the soup using an immersion blender.  (Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids.)  Return the pureed soup to the stove-top and gently re-warm it.  Stir in the heavy cream.  Season to taste with salt and pepper.

To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. 

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Serves 4 to 6. 

From Floating Kitchen blog

Spinach, Orzo, and White Bean Soup

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2-4 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and garlic, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.  Serve immediately.

Serves 4.

From DamnDelicious blog

Roasted Garlic Vinaigrette

8 garlic cloves
Olive or vegetable oil
2 tablespoons red wine vinegar
1 tablespoon chopped onion
1 tablespoon honey
1 tablespoon fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper

Roast garlic:
Heat oven to 350 F.  Coat garlic cloves with oil, place in a small ovenproof pan, and cover with lid or aluminum foil.  Roast for 45 minutes or until garlic is soft and lightly browned.  Peel the garlic.

Combine the roasted garlic, vinegar, onion, honey, and lime juice in a blender or food processor and puree.  With the motor running, slowly add the olive oil until emulsified.  Season to taste with salt and pepper.

May be prepared up to 1 day ahead and refrigerated.  Bring to room temperature before serving.

Makes about 1 cup.

From Bold American Food by Bobby Flay

Cranberry-Orange Whole Wheat Muffins

Muffins:

1 1/2 cups (170 grams) whole wheat flour or white whole wheat flour

3/4 cup (67 grams) quick-cooking oats

1/2 cup (50 grams) nonfat dry milk

2/3 cup (131 grams) sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (99 grams) fresh or frozen cranberries, chopped, or sweetened dried cranberries (113 grams)

1 tablespoon orange zest

2 large eggs

3/4 cup (170 grams) milk

1/3 cup (67 grams) vegetable oil or melted butter (74 grams)

Glaze:

2 tablespoons (28 grams) orange juice

3 tablespoons (35 gram) sugar or 1 cup (114 grams) confectioners' sugar, sifted

Heat the oven to 375°F. Grease the wells of a 12-cup muffin tin, or line with papers, and grease the inside of the papers.

In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries.

Whisk together the orange zest, eggs, milk, and oil or melted butter.  Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough.  Fill the muffin cups or liners about 3/4 full.  Bake for 18 to 20 minutes, until they're golden brown.

Remove the muffins from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.

To make the glaze:

In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar.  Dip the tops of the warm muffins into the glaze.

Store on the counter for three days, or freeze for up to 3 months.

Makes 12 muffins.

From King Arthur Flour

Cheese Pull-Apart Bread

Dough:

3 1/2 cups (418 grams) unbleached all-purpose flour

2 teaspoons instant yeast

2 tablespoons (21 grams) potato flour or 1/4 cup instant potato flakes

3 tablespoons (21 grams) nonfat dry milk

1 tablespoon (25 grams) sugar

1 1/4 teaspoons salt

4 tablespoons (57 grams) soft butter

2/3 cup (152 grams) lukewarm water

1/2 cup (113 grams) lukewarm milk

Coating:

1/3 cup (43 grams) cheese powder or finely grated Cheddar or Parmesan cheese

3 tablespoons (21 grams) cornstarch

2 teaspoons dried or minced fresh herbs (such as oregano, basil, rosemary, thyme) and/or garlic or onion powder

4 tablespoons (57 grams) melted butter

Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.

Lightly grease a deep 9" casserole dish, a 9" x 2" cake pan, or an 8 1/2" x 4" loaf pan. Pour a generous layer of olive oil in the bottom of the pan to coat.

Gently deflate the dough, and transfer it to a lightly greased work surface.  If using a casserole dish or cake pan, divide the dough into 32 pieces, by dividing in half, then in halves again, etc.  Don't worry about making them exactly even, and don't bother to shape them into balls, unless you're totally into perfection.  If using a loaf pan, divide the dough into 16 pieces, then roll into 4" to 5" diameter rounds.

Make the coating: whisk together the cheese powder or grated cheese, cornstarch, and seasonings.  Put the melted butter in a small bowl.  Dip each ball in the butter, then the in coating, then place in the casserole dish or cake pan in a single layer; you'll need to squeeze them in.  If using the loaf pan, brush the rounds with butter, then sprinkle with coating mixture.  Fold the rounds in half, butter the top, and place in the prepared loaf pan, rounded edge up.

Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, heat the oven to 350°F.

Uncover the pan.  Bake the bread for 15 minutes.  Tent with aluminum foil and bake for an additional 20 minutes, until it's golden brown when you peek underneath the foil.  An instant-read thermometer inserted into the middle of the center bun should register 190°F, or very close to it.

Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.

Makes one pull-apart loaf.

From King Arthur Flour

Shallot and Rosemary Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1 tablespoon coarsely chopped fresh rosemary
1/2 large shallot, coarsely chopped
1 garlic clove, coarsely chopped
1 tablespoon dark brown sugar
1/2 teaspoon salt
Freshly ground black pepper

Blend all the ingredients for the dressing in a blender or food processor until they are emulsified, meaning the dressing is creamy and does not separate.  Set aside.

From The Herbfarm Cookbook by Jerry Traunfeld