Archive for the ‘Breakfast’ Category

Making Cheese

Wednesday, July 14th, 2010

Fresh Tomme Cheese

Have you ever wanted to make cheese?  The first time I tried was as a Peace Corps volunteer living in the West African country of Mali.  I was really missing pizza so went down to the local market and bought some milk in a calabash gourd, bread dough and a few dabs of tomato paste on a banana leaf.  Once I got home I put vinegar in the milk then strained it through mosquito netting to separate the curds from the whey.  Voila!  A simple cheese that actually made an ok pizza when baked in an adobe oven.

Over the years I thought it would be fun to try again but lack of time and a good milk supply prevented me from giving it a go.  Now that my goat, Ophelia, is producing a gallon of milk a day I definitely was ready to try again.  First Madeline and I took a class then the cheesemaking began!

The first cheese I made was a simple chevre.  You just add a bacterial culture then let it sit until a nice soft curd forms.  This gets ladled into chevre molds and once the whey drips out the cheese is ready to eat.  The next one I tried was a tomme cheese.  This was a bit more difficult with culture then rennet needing to be added.  This cheese needs to age so I won’t know how it turns out for a while.

What do you think of trying this in a community kitchen setting?

Making Homemade Yogurt

Tuesday, March 23rd, 2010

Hot Cross Buns

Tuesday, March 16th, 2010

A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a “Cross” of lemon flavored icing. While Christians have adopted the cake and the symbolism of the cross, it wasn’t always so. To Pagans, then as now, the cross was/is representative of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox.

Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and “Christianized” the bread with Queen Elizabeth I passing a law which limited the bun’s consumption to proper religious ceremonies, such as Christmas, Easter or funerals. recipe

Now is the Season for Making Marmalades

Friday, February 26th, 2010

As part of my quest to eat seasonal foods, I preserve year round. In the middle of winter that means preserving citrus so that I have some to enjoy in the summer. Right now Meyer lemons are plentiful and next to salt preserving them, one of my favorite ways to preserve them is in a marmalade.  More

Cinnamon Coffee Cake

Friday, January 8th, 2010

1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 cup sour cream
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup firmly packed light brown sugar
1 teaspoon cinnamon

• In a bowl whisk together the flour, the baking powder, and a pinch of salt
• In another bowl stir together the sour cream and the baking soda.
• In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
• Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well.
• Pour the batter into a buttered 10-inch round cake pan. In a small bowl stir together the remaining 1/3 cup granulated sugar, the brown sugar, and the cinnamon and swirl the sugar mixture into the batter.
• Bake the cake in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack, and let it cool.

Apple Cinnamon Muffins

Friday, January 8th, 2010

These make a great breakfast or snack and can be changed to any fruit of your choice, berries are excellent fresh in the summer!

Makes 12 muffins

1 1/2 cups whole wheat pastry flour
1 1/2 cups white flour
1/4 cup wheat germ, wheat/oat bran, or ground flax seeds (for fiber!)
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cup milk
1 tablespoon white or red wine vinegar
1/4 cup oil, canola
2 eggs
2 cups applesauce (or other fruit)

• Preheat oven to 400°.
• In a mixing bowl combine flour, sugar, baking powder, cinnamon, and salt.  Make a well in the center.
• Combine milk and vinegar in a measuring cup and let it stand for 5 minutes. (this makes it similar to buttermilk and it’s normal for it to get a little curdled and chunky)
• Add the oil and eggs to the milk mixture and stir to break up egg yolks
• Pour the liquids all at once to flour mixture. Stir just till moistened.
• Gently fold in apple sauce (or other fruit) to batter.
• Lightly grease muffin cups or line with paper cups.
• Use a scoop to measure portions and fill muffin cups.
• Bake in oven on middle rack for about 20-25 minutes.
• Muffins are done when the tops bounce back when you press lightly with your finger.

Nutrition Information (per serving):  Calories:  232  (25% from fat)  Total Fat  7 g   Sat Fat:  1 g  Cholesterol: 38 mg  Sodium: 242 mg  Total Carbohydrate: 39 g   Fiber: 4 g   Protein: 6 g Calcium: 120 mg  Iron: 1.4 mg