One of my challenges for 2014 is to fiddle with recipes. Always one to be a bit too literal, I'm hoping to experiment, combine, alter, and otherwise "doctor" my recipes and document those efforts here.
Yesterday I prepared my new year's dessert, an attempt to recreate a version of the pomegranate seed/cream cheesy/chocolate tart we loved at the Ministerstwo Kawy in Warsaw. I wanted to make it gluten-free to accommodate a friend with whom I'll spend new year's eve. So I made a version of my flourless chocolate cake and baked it for about 15 minutes, then spread a cheesecake filling on top. Reviews tomorrow if it comes out, and I'll concoct a recipe for it.
In the meantime, for breakfast this morning to try to lure my son (who just got the spacers for his braces and has a sore mouth) into eating, I made Three-Cheese Dill Buttermilk Biscuits. The goal for the past few days is to use up what is in the house (after the orgy of spending that inevitably occurs at the holiday season, it's nice not to go to the store!) while still making yummy meals. When modifying my recipe (for Cheddar Buttermilk Biscuits, from Epicurious) I made about half, since there are only three of us at home this morning.
Ingredients:
about 3/4 cup regular flour
about 1/3 cup cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 stick of cold butter
grated cheese -- whatever is available (I used cheddar, romano and muenster, about 1 cup in total)
chopped dried dill (because I didn't have any scallions)
2/3 c. well-shaken buttermilk
Drop in spoonfuls onto buttered baking pan and bake at 450 degrees for about 12 minutes. Makes 8 medium biscuits.
Reviews:
Not bad. A little salty, maybe because I only had salted butter. Next time I would leave out the salt, or use unsalted butter.
I now note that I could have used half that quantity of butter -- the original recipe called for 1/2 a stick, not 1/2 a cup as I thought. I can't really taste the dill, so I guess I should have added more.
With fruit and yoghurt, this could be a delicious breakfast, or for dinner with chili.
Yesterday I prepared my new year's dessert, an attempt to recreate a version of the pomegranate seed/cream cheesy/chocolate tart we loved at the Ministerstwo Kawy in Warsaw. I wanted to make it gluten-free to accommodate a friend with whom I'll spend new year's eve. So I made a version of my flourless chocolate cake and baked it for about 15 minutes, then spread a cheesecake filling on top. Reviews tomorrow if it comes out, and I'll concoct a recipe for it.
In the meantime, for breakfast this morning to try to lure my son (who just got the spacers for his braces and has a sore mouth) into eating, I made Three-Cheese Dill Buttermilk Biscuits. The goal for the past few days is to use up what is in the house (after the orgy of spending that inevitably occurs at the holiday season, it's nice not to go to the store!) while still making yummy meals. When modifying my recipe (for Cheddar Buttermilk Biscuits, from Epicurious) I made about half, since there are only three of us at home this morning.
Ingredients:
about 3/4 cup regular flour
about 1/3 cup cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 stick of cold butter
grated cheese -- whatever is available (I used cheddar, romano and muenster, about 1 cup in total)
chopped dried dill (because I didn't have any scallions)
2/3 c. well-shaken buttermilk
Drop in spoonfuls onto buttered baking pan and bake at 450 degrees for about 12 minutes. Makes 8 medium biscuits.
Reviews:
Not bad. A little salty, maybe because I only had salted butter. Next time I would leave out the salt, or use unsalted butter.
I now note that I could have used half that quantity of butter -- the original recipe called for 1/2 a stick, not 1/2 a cup as I thought. I can't really taste the dill, so I guess I should have added more.
With fruit and yoghurt, this could be a delicious breakfast, or for dinner with chili.
