Toasted Bran Muffins

Toasted Bran Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
30 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
30 minutes
Toasted Bran Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
30 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
30 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
  2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
  3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
  4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
  5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
  6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
Recipe Notes

-it is highly recommended to weigh dry ingredients.

-when scooping the batter, the muffin cups will be very full.

-if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

Mini Cornmeal Sausages with Creamy Honey Mustard


Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Ingredients
Cornmeal Sausages
Creamy Honey Mustard
Servings: pieces
Instructions
Creamy Honey Mustard
  1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
Cornmeal Sausages
  1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
  2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
  3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
  4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
Recipe Notes

-use a deep fryer if desired.

-I found cocktail sausages at Costco.

-pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

-if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

Rosemary Buttermilk Rolls

Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Ingredients
Servings: rolls
Instructions
  1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
  2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
  3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
  4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
  5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
  6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
Recipe Notes

-If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

-Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

Lamb Meatballs with Olives and Feta

Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Ingredients
Meatballs
Sauce
Servings: people
Instructions
Meatballs
  1. Add all ingredients except oil to a large bowl. Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly sized meatballs approximately 1 1/4 ounces each.
  2. Heat oil in a cast iron or oven safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel lined plate and drain all but 1 tbsp of fat from skillet.
Sauce
  1. Preheat oven to 350℉.
  2. To the skillet add chopped shallot and garlic, sauté for 2-3 minutes over medium heat until soft, stirring often. Pour in white wine to deglaze the pan, stirring to scrape up any browned bits in the pan. Add chicken broth and allow to simmer for about 2 minutes.
  3. Using your hands, crush tomatoes and add to skillet along with oregano, paprika and pepper. Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.
  4. Place in oven uncovered and bake for 20-25 minutes until sauce is reduced, stirring once. Remove from oven and stir to coat with sauce. Sprinkle with feta cheese and olives, return to oven for 5 minutes. Remove from oven and garnish with chopped red onion and fresh oregano if desired and serve immediately on top of rice or with crusty bread.
Recipe Notes

-dampened hands help to roll meatballs.

 

Tempura Asparagus with Soy Dipping Sauce


Tempura Asparagus with Soy Dipping
Print Recipe
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Tempura Asparagus with Soy Dipping
Print Recipe
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Ingredients
Soy Dipping Sauce
Asparagus
Servings: people
Instructions
Soy Dipping Sauce
  1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
Asparagus
  1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
  2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
  3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
  4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
  5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.