[ Pobierz całość w formacie PDF ]
6 tbsp. ice water
1/2 tsp. lemon juice
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
Combine flour and salt in mixing bowl. Blend in butter with pastry blender, two
knives, or your fingertips, until mixture is crumbly. Add 4 tablespoons water and the
lemon juice, and mix until just blended. Gather the dough into a loose ball, and turn onto
cool floured surface. Push dough away with heel of hand 1/4 cup at a time. Repeat until
all dough has been smeared. Gather into ball and add more ice water if necessary, just
to make dough that barely holds together. Roll out dough to form 14x7 inch rectangle.
Fold the top third down and the bottom third up with edges touching in the center—your
dough is now 14x3 1/2 inches. Fold in half for a 7x3 1/2 inch rectangle and lightly seal
the fold. Turn the pastry so the folded edges are on your right, and roll out again to form
14x7 inch rectangle. Fold top third down and bottom third up, again, fold in half (you
now have a 7x3 1/2½ rectangle again) and seal. Cover with plastic wrap and place in
freezer for 20 minutes. Fold down top third, fold up bottom third, fold in half, seal, and
return pastry to freezer for additional 20 minutes. (It is the folding and chilling that gives
the pastry a light, puffy texture.)
When ready to use, roll pastry to desired thickness, cut “rounds” with cookie
cutter or knife and use to line small muffin pans.
If you’re not using the pastry immediately, store in refrigerator tightly wrapped,
or freeze.
The Crab Puffs
24 small baked puff pastry shells
8 oz. Snow crabmeat
2 tbsp. butter
1 onion, chopped fine
1/2 green pepper, chopped fine
1 stalk celery, chopped fine
1 tsp. curry powder
1 tbsp. dry or Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. salt
dash cayenne pepper
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
2 tbsp. flour
1/2 cup cream
fresh ground pepper and paprika to taste
Preheat oven to 350F.
Melt butter and saute onion, pepper and celery until tender. Mix in curry powder,
mustard, salt, pepper, and cayenne. Cook gently for 2 minutes. Remove from heat and
add flour and sour cream. Heat while stirring, bringing to a boil and thickening. Add
crab, Worcestershire sauce and paprika. Stir and bring to boil again. Mixture should
have consistency of thick paste.
Spoon mixture into pastry shell and bake until heated through and golden brown.
Serve with fresh garden salad and Russian dressing.
Basic Crepes
3/4 cup all purpose flour
dash salt
3 eggs, beaten
2 tbsp. melted butter
3/4 cup milk or buttermilk
Sift flour and salt together. Add eggs and beat with wire whisk until smooth. Add
butter and mix thoroughly. Add enough milk until batter has consistency of heavy
cream. Let stand 30 minutes, then beat again.
Heat nonstick pan or griddle to medium and brush with butter. Pour in
tablespoon of batter to thinly cover the pan. When crepe browns, loosen and flip.
To serve as a dessert, stuff with fresh fruit and roll up. Add dollops of whipped
cream, a spoonful of fruit preserves, or fresh fruit puree.
To serve as a light lunch, make crepes slightly larger and fill with favorite
stuffing, such as crabmeat or cheese and mushrooms. Serve with chutney and fresh
garden salad.
For savory variations, add
cup fresh parsley, dillweed, or finely chopped
green onion to the basic crepe batter and blend thoroughly.
To serve as a hearty cold weather meal, make 12 crepes dinner plate size.
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
Stuffing:
1/2 cup ripe olives, pitted and chopped
1/2 lb. spicy sausage, sliced thin
2 lbs. plum tomatoes, peeled
2 green peppers, seeded and diced fine
1 clove garlic, minced
2 tbsp. olive oil
1/4 tsp. salt
1/3 cup fresh parsley, chopped
dash hot pepper flakes
3/4 cup Parmesan cheese, grated
Saute garlic, onions and peppers until tender. Add tomatoes and cook 5
minutes, until most of the liquid has evaporated. Add remaining ingredients except
parsley and cheese. Simmer 20 minutes or until thick. Stir in parsley.
Spoon 1/4 cup of mixture and spoonful of cheese onto each crepe. Roll and
transfer to baking sheet. Sprinkle with remaining cheese. Cover with foil and bake at
325F for 10 minutes until cheese is melted and crepes are hot. Uncover and broil until
cheese is golden brown.
Swiss Quiche with Seafood Sauce
1 unbaked pie shell (for recipe, see index) (for variation use Cheese Pastry for
Quiche)
4 egg yolks, lightly beaten
1 1/2 cups light cream
1/4 tsp. salt
1/3 tsp. nutmeg
4 egg whites
1 1/2 cups Swiss cheese, shredded
Preheat oven to 450F.
Bake pie shell until golden brown. Reduce heat to 350F.
Combine egg yolks, cream, salt and nutmeg. Beat egg whites until stiff, fold into
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com [ Pobierz całość w formacie PDF ]
zanotowane.pl doc.pisz.pl pdf.pisz.pl rafalstec.xlx.pl
6 tbsp. ice water
1/2 tsp. lemon juice
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
Combine flour and salt in mixing bowl. Blend in butter with pastry blender, two
knives, or your fingertips, until mixture is crumbly. Add 4 tablespoons water and the
lemon juice, and mix until just blended. Gather the dough into a loose ball, and turn onto
cool floured surface. Push dough away with heel of hand 1/4 cup at a time. Repeat until
all dough has been smeared. Gather into ball and add more ice water if necessary, just
to make dough that barely holds together. Roll out dough to form 14x7 inch rectangle.
Fold the top third down and the bottom third up with edges touching in the center—your
dough is now 14x3 1/2 inches. Fold in half for a 7x3 1/2 inch rectangle and lightly seal
the fold. Turn the pastry so the folded edges are on your right, and roll out again to form
14x7 inch rectangle. Fold top third down and bottom third up, again, fold in half (you
now have a 7x3 1/2½ rectangle again) and seal. Cover with plastic wrap and place in
freezer for 20 minutes. Fold down top third, fold up bottom third, fold in half, seal, and
return pastry to freezer for additional 20 minutes. (It is the folding and chilling that gives
the pastry a light, puffy texture.)
When ready to use, roll pastry to desired thickness, cut “rounds” with cookie
cutter or knife and use to line small muffin pans.
If you’re not using the pastry immediately, store in refrigerator tightly wrapped,
or freeze.
The Crab Puffs
24 small baked puff pastry shells
8 oz. Snow crabmeat
2 tbsp. butter
1 onion, chopped fine
1/2 green pepper, chopped fine
1 stalk celery, chopped fine
1 tsp. curry powder
1 tbsp. dry or Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. salt
dash cayenne pepper
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
2 tbsp. flour
1/2 cup cream
fresh ground pepper and paprika to taste
Preheat oven to 350F.
Melt butter and saute onion, pepper and celery until tender. Mix in curry powder,
mustard, salt, pepper, and cayenne. Cook gently for 2 minutes. Remove from heat and
add flour and sour cream. Heat while stirring, bringing to a boil and thickening. Add
crab, Worcestershire sauce and paprika. Stir and bring to boil again. Mixture should
have consistency of thick paste.
Spoon mixture into pastry shell and bake until heated through and golden brown.
Serve with fresh garden salad and Russian dressing.
Basic Crepes
3/4 cup all purpose flour
dash salt
3 eggs, beaten
2 tbsp. melted butter
3/4 cup milk or buttermilk
Sift flour and salt together. Add eggs and beat with wire whisk until smooth. Add
butter and mix thoroughly. Add enough milk until batter has consistency of heavy
cream. Let stand 30 minutes, then beat again.
Heat nonstick pan or griddle to medium and brush with butter. Pour in
tablespoon of batter to thinly cover the pan. When crepe browns, loosen and flip.
To serve as a dessert, stuff with fresh fruit and roll up. Add dollops of whipped
cream, a spoonful of fruit preserves, or fresh fruit puree.
To serve as a light lunch, make crepes slightly larger and fill with favorite
stuffing, such as crabmeat or cheese and mushrooms. Serve with chutney and fresh
garden salad.
For savory variations, add
cup fresh parsley, dillweed, or finely chopped
green onion to the basic crepe batter and blend thoroughly.
To serve as a hearty cold weather meal, make 12 crepes dinner plate size.
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
Stuffing:
1/2 cup ripe olives, pitted and chopped
1/2 lb. spicy sausage, sliced thin
2 lbs. plum tomatoes, peeled
2 green peppers, seeded and diced fine
1 clove garlic, minced
2 tbsp. olive oil
1/4 tsp. salt
1/3 cup fresh parsley, chopped
dash hot pepper flakes
3/4 cup Parmesan cheese, grated
Saute garlic, onions and peppers until tender. Add tomatoes and cook 5
minutes, until most of the liquid has evaporated. Add remaining ingredients except
parsley and cheese. Simmer 20 minutes or until thick. Stir in parsley.
Spoon 1/4 cup of mixture and spoonful of cheese onto each crepe. Roll and
transfer to baking sheet. Sprinkle with remaining cheese. Cover with foil and bake at
325F for 10 minutes until cheese is melted and crepes are hot. Uncover and broil until
cheese is golden brown.
Swiss Quiche with Seafood Sauce
1 unbaked pie shell (for recipe, see index) (for variation use Cheese Pastry for
Quiche)
4 egg yolks, lightly beaten
1 1/2 cups light cream
1/4 tsp. salt
1/3 tsp. nutmeg
4 egg whites
1 1/2 cups Swiss cheese, shredded
Preheat oven to 450F.
Bake pie shell until golden brown. Reduce heat to 350F.
Combine egg yolks, cream, salt and nutmeg. Beat egg whites until stiff, fold into
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com [ Pobierz całość w formacie PDF ]