No Section

Produce, herbs give breads fall flavor

September 16, 2009 at 3:30PM

BUTTERMILK BISCUITS

Makes 10 to 12 biscuits.

• 2 c. all-purpose unbleached flour

• 1/2 tsp. salt

• 1/2 tsp. baking soda

• 2 tsp. baking powder

• 1 tsp. finely crushed dried sage or rosemary

• 6 tbsp. unsalted butter, chilled

• 2/3 c. buttermilk, at room temperature

Directions

Preheat the oven to 425 degrees. Lightly butter a baking sheet and set aside.

Sift the flour, salt, baking soda and baking powder into a large bowl. Stir in the sage or rosemary. Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse cornmeal.

Add the buttermilk and stir the batter lightly with a fork. Turn the dough onto a floured board or pastry cloth and knead lightly 4 or 5 times.

Roll out or pat the dough into an 8-inch circle, about 1/2-inch thick. Using a 21/2 -inch cookie cutter, cut the dough into rounds. Gently reroll the scraps and cut again into rounds.

Place the biscuits on the baking sheet, allowing a little space between each. Set the pan on the lower shelf of the hot oven and bake for 12 to 15 minutes or until golden brown.

Remove from the oven and set on a wire rack. Cool for a few minutes on the pan, and remove to the rack.

Nutrition information per biscuit (with 12):

Calories135Fat6 gSodium247 mg

Carbohydrates17 gSaturated fat4 gCalcium70 mg

Protein3 gCholesterol16 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch,1 fat.

HOT CORN FRITTERS

Makes 16 to 18 fritters.

Note: These are great for breakfast, topped with hot syrup or melted hot fruit preserves. For cocktail nibbles, stir 1/2 cup strongly flavored grated cheese into the batter, and add an extra pinch of the crushed cumin or coriander seeds to the batter, but hold off on the syrup. You can substitute buttermilk for the whole milk. If so, use 1/2 teaspoon baking soda instead of baking powder.

• 1 large ear fresh corn or 2 small ears or about 1 c. frozen corn, thawed and drained

• Corn or grapeseed oil for deep frying, about 3 c.

• 1 c. flour

•1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper, or more if desired

• 1 tsp. baking powder

• 1/2 tsp. ground cumin or coriander seeds

• 1/4 tsp. cayenne pepper

• 2 eggs

•1/2 c. whole milk (see Note)

• 1 tbsp. corn or grapeseed oil

• 1 c. maple syrup, warmed

Directions

Husk the corn and remove the silk. Cut the kernels from the cobs, scraping the cobs well to extract the corn milk. Discard the cob. You should have 1 generous cup of corn kernels. If using frozen corn, thaw and drain. Set aside.

Pour enough oil into a deep, heavy kettle or pot to reach a depth of at least 3 inches. Place the pot on high heat and insert a deep-frying thermometer to gauge the oil temperature.

In the meantime, in a medium bowl, sift together the flour, salt, black pepper, baking powder, cumin or coriander seeds and cayenne pepper. Add the eggs, milk and oil. Mix only until blended and then stir in the corn, mixing lightly.

Check the thermometer to make sure the oil has reached 370 degrees. If so, using a tablespoon and a rubber spatula to scrap the batter out of the spoon, drop the batter by spoonfuls into the hot oil. Don't overcrowd the pan. Turn the heat down on the burner so the oil stays at 350 degrees.

Turn the fritters over in the hot oil, and fry for 2 minutes or until they are puffed and golden brown.

Remove the fritters from the oil with long-handled tongs. Drain on paper toweling, and keep warm in a 250 degree oven while frying the rest of the batter.

Serve with the warmed maple syrup.

Variation: The same recipe can be used to make griddle cakes, using about 1/4 cup batter for each cake.

Nutrition information per 1 fritter (of 18):

Calories140Fat6 gSodium104 mg

Carbohydrates19 gSaturated fat1 gCalcium39 mg

Protein2 gCholesterol24 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 1 fat.

APPLE NUT BREAD

Makes 1 loaf (6 servings).

Firm, crisp cooking apples -- such as Cortland, Mutsu, Crispin, Winesap or Honeycrisp -- work best.

• 2 eggs

• 3/4 c. sugar

• 1/3 c. peanut, almond or grapeseed oil

• 1/2 tsp. vanilla extract

• 13/4 c. flour, plus 1 tbsp., divided

• 1/4 tsp. salt

• 1/2 tsp. baking soda

• 11/4 tsp. baking powder

• 1 tsp. ground cinnamon

• 11/2 tsp. crushed cardamom seed

• 11/2 c. grated apples

• 1/2 c. chopped pecans or walnuts, or more if desired

Directions

Preheat the oven to 350 degrees. Oil a 9- by 5-inch loaf pan, and set aside.

Combine the eggs and sugar in a large mixing bowl and beat with a hand held mixer until well blended. Using a large spoon, stir in the oil and vanilla extract and mix well.

Sift into the bowl the 13/4 cup flour, salt, baking soda, baking powder and cinnamon. Stir in the cardamom seeds and mix the batter until well blended.

Add the grated apples and mix well again. Sprinkle a generous tablespoon of flour over the nuts and toss well to cover all with the flour. Stir the floured nuts into the batter, mixing well but quickly.

Spoon or pour the batter into the oiled pan and then shake the pan gently to level the batter. Set the pan in the center of the lower oven shelf and bake the bread for about 55 minutes or until it is golden brown and puffy and a knife inserted in the center comes out clean but lightly moist.

Remove the bread from the oven and cool in the pan on a wire rack for 15 minutes. Turn the bread onto the wire rack and serve warm or at room temperature.

Nutrition information per serving:

Calories460Fat21 gSodium330 mgCarbohydrates63 gSaturated fat3 gCalcium86 mgProtein7 gCholesterol71 mgDietary fiber4 gDiabetic exchanges per serving: 1/2 fruit, 2 bread/starch, 1 1/2 other carb, 4 fat.

SAVORY CHEESE STRAWS

Make about 3 dozen.

• 6 tbsp. unsalted butter (3/4 stick) well chilled

• 21/4 c. finely grated extra-sharp Cheddar cheese

• 11/2 c. flour

• 1/4 tsp. salt

• 1/2 tsp. cayenne pepper

• 4 to 6 tbsp. cold milk, or light or heavy cream

• 1 egg white, lightly beaten

• 3 or 4 tbsp. finely chopped fresh dill or 2 tsp. dried dill, or more if desired

Directions

Cut the butter into1/4--inch pieces and combine in a large bowl with the cheese. Using fingertips, blend the cheese and butter together until well-blended.

Sift into the bowl the flour, salt and cayenne. Still using your fingers, blend in the flour with the butter and cheese until the mixture resembles tiny peas or coarse cornmeal.

Sprinkle over the cold milk or cream a tablespoon at a time, using a fork to lift up the dough so all portions can be moistened. Quickly form the dough into a ball, squeezing firmly to make it hold a shape. Dust lightly with a little flour if the dough sticks. Wrap the dough in plastic wrap and chill for 20 to 30 minutes.

Preheat the oven to 400 degrees.

Scatter the work surface lightly with flour. Divide the dough in half. Roll out half of the dough into a 10- by 10-inch square. Using a sharp knife, cut the dough into strips about 5 inches long and 1 /2 -inch wide.

Twist the strips, like a candy stick, and pinch each end. Brush the tops lightly with the egg white. Sprinkle each straw lightly with the dill.

Place the cheese straws on a large ungreased cookie sheet. (You will have to bake two batches.) Set the pan on the lower shelf of the hot oven and bake for 10 to 15 minutes or until golden brown and crisp, turning over at least once to brown evenly.

Remove the pan from the oven and set on a wire rack. Let the straws cool for a few minutes and then remove from the pan with a wire spatula.

Roll out the remaining half of dough and cut and shape and bake in the same way

At serving, reheat the straws in a 350 degree oven and serve warm.

Nutrition information per 1 of 36:

Calories66Fat4 gSodium63 mg

Carbohydrates4 gSaturated fat3 gCalcium40 mg

Protein2 gCholesterol13 mgDietary fiber0 g

Diabetic exchanges per serving: 1/2 bread/starch, 1 fat.