Cinnamon & Rosemary Plum Rose Spritzers

December 9th, 2011 § 0 comments § permalink

Ingredients

2 tablespoons fresh rosemary leaves
1/4 cup sugar
1 cup water
1 cinnamon stick
1 ripe plum, deseeded and chopped
1 bottle sparkling rose

Directions

Combine the rosemary leaves, sugar, water, cinnamon stick and plums in a medium saucepan, stir well and bring to a boil. Reduce the heat and allow to simmer for about 5-7 minutes. Discard cinnamon stick and allow to cool. Blend until smooth and pour through a fine mesh strainer. Chill. Place about 1-2 ounces of the chilled syrup in the bottom of a champagne glass and fill with sparkling rose and stir.
Garnish with a sprinkle of fresh cinnamon.

Ginger Apple Cinnamon Bins with Nutmeg Plum Glaze

December 9th, 2011 § 0 comments § permalink

Makes 2 dozen rolls

Ingredients

For the dough:

5 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
2 teaspoons ground ginger
1 teaspoon freshly grated nutmeg
2 packages active dry yeast
1/2 cup water, hot
1/2 cup milk
3 eggs, beaten
Butter
Ginger-Apple Filling (recipe follows)
Nutmeg Plum Icing (recipe follows)

Directions

In a large mixing bowl combine the flour, sugar, salt, and ground ginger. In another bowl combine the yeast and the hot water, mixing well. Let stand to get frothy a few minutes and then add the a little of the dry mixture, the yeast mixture and the milk and the eggs in a mixer and begin to mix, adding a little at a time of the dry mixture until it is done and a soft dough is formed. Knead on a lightly floured surface until the dough is smooth and elastic about 8-10 minutes. Cover and let rest for about 10 minutes. Divide the dough into two equal portions and roll each portion into a 12 x 8 inch rectagnle about 1/2 inch thick. Spread the ginger apple filling evenly over each rectangle. Beginning at one of the rectangles, roll it up tightly like a jelly roll, making sure to pinch the seams to seal. Cut each roll into 12 pieces and place rolls on a greased baking sheet (butter). Cover and let rise in a warm draft free location until double in size or about 45 minutes. Pre-heat oven to 375°F. After the rolls have doubled in size, place in the oven and bake for about 30 minutes or until a stick inserted comes out clean. Place the Nutmeg Plum Glaze over the hot rolls and let cool.

Ginger-Apple Filling

Ingredients

2 medium tart apples, peeled and chopped fine
2 tablespoons fresh ginger, chopped fine
1 teaspoon nutmeg
3/4 cup sugar
1/2 stick butter
2 tablespoons flour

Directions

Place all ingredients in a small sauce pan and cook on medium low until thick about 3 minutes. Set aside and cool.

Nutmeg Plum Glaze

Ingredients

1/4 cup plum syrup, warmed
4 tablespoons butter, softened
2 cups powdered sugar
2 teaspoons freshly grated nutmeg
A few tablespoons hot water as needed

Directions

Place all ingredients in a medium bowl and mix. Add hot water until thick and smooth like a paste.

Ginger Pumpkin Pancakes, Nutmeg Star Anise Butter & Ginger Maple Syrup

December 9th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup all purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons freshly grated fresh ginger
1 large egg
3/4 cup milk
3/4 cup canned or fresh pumpkin
1/4 cup yogurt
2 tablespoons butter, melted

Directions

Sift together all dry goods in a medium bowl. Next, whisk together all wet ingredients in a large bowl until smooth. Slowly add a little of the dry mix to the wet whisking as you go until all the dry mix is incorporated and the batter smooth. Add more milk for a thinner batter. Heat a well greased griddle or a skillet to medium high and cook pancakes until golden brown on both sides! Serve with nutmeg star anise butter and ginger maple syrup.

Nutmeg, Star Anise Butter: In a small sauce pan heat up butter and add one start anise and 1 teaspoon of freshly grated nutmeg. Take off heat when butter is melted and pour into a small bowl. Let sit until butter sets up again. Discard star anise before serving.

Ginger Maple Syrup: In a small saucepan heat 1 cup maple syrup and add 2 teaspoons fresh ginger, chopped fine. Let infuse on low for about 4 minutes. Take off heat and strain only if desired.

Poached Eggs and Orange Miso over Baby Bok Choy

December 9th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1/3 cup fresh orange juice
1 teaspoon orange zest
1 tablespoon rice wine vinegar (lime flavored)
1 tablespoon tamari
2 tablespoons miso
1 tablespoon coconut oil
2 cloves garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
1 medium shallot, chopped
1 pound baby bok choy, ends sliced off, leaves loosened
2 tablespoons white vinegar
6 eggs
Salt/ pepper/ nori seasoning

Directions

In a mixing bowl whisk together the orange juice, zest, rice wine vinegar, tamari and miso. Set aside. In a large saute pan heat the coconut oil to medium high and saute the garlic, ginger and shallot until translucent or about 3 minutes. Add the baby bok choy and mix and stir sauteing about 1 minute. Add the miso sauce, making sure to stir so all the baby bok choy is evenly coated. Turn the burner down to simmer, cover and let steam for about 3-4 minutes. Turn off burner and leave lid on. In the mean time, heat a large pot of water to a boil and add 2 tablespoons white vinegar. Reduce heat to a simmer. Carefully break 1 egg into a small bowl. Use a wooden spoon to swirl the water in pan to create a whirlpool. Tip egg into center of whirlpool and cook for 4 minutes or until set on the outside. Use a slotted spoon to lift onto a plate lined with paper towel. Continue cooking eggs, placing on a plate when done. Place the baby bok choy mixture on a plate and add a poached egg. Season with salt, pepper, and nori seasoning.

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