Archive for Dairy

Cold Ginger Peach Soup

1 1/2 pounds ripe peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 cups buttermilk
2/3 cup apple juice
1/2 teaspoon peeled, freshly grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt

Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.

Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as with a few peach slices on top. Serves four.

NY Times: Ginger Peach Soup

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Fresh Goat Cheese

This is a simple, tangy cheese and takes little active time and just a day to become cheese. Try parsley, chives, dill. These times and salt return a semi-firm, spreadable cheese with bright flavor. More salt, and more time, will give a drier, firmer cheese.

1 quart goat milk
1 cup buttermilk
3/8 cup lime juice
1 tablet rennet
sea salt to taste
fresh herbs to taste

Over low heat, bring goat milk and buttermilk to 190* in a stainless steel pan. (Aluminum or cast aluminum will not work). Slowly add lime juice (or lemon, or white vinegar) and rennet while stirring until all is added and mixed thouroughly into milk, but only until just combined. It will curdle.

Cover and let cool undisturbed at room temperature 12 hours. Add salt to taste. Drain into a cheesecloth lined strainer. Bring cloth together and tie. Hang over bowl or sink until it is the consistency you want. Hang for 12 hours, squeezing occasionally, adding herbs and salt as cheese firms.

Seasoned With Abandon

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Chai Concentrate

Makes about 1 1/2 cups of concentrate (enough for 28 cups of chai). Unlike many brands of chai mix, this one includes the sweetener and the milk. All you add is a mug of hot tea.

  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Empty condensed milk into a jar or plastic container with tight-fitting lid. Stir in the sugar, cardamom, cinnamon, cloves and nutmeg. Store in refrigerator.

To use: Brew a cup of strong black tea, such as Assam, then add two heaping teaspoons of concentrate or more to taste. Stir well until concentrate has fully melted.

To keep: Store in refrigerator for up to 6 months.

The Oregonian

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Basic French Toast

For each person, use this quantity:

One egg
1/4 cup milk
Drop of vanilla extract
3 slices day old bread

Optional toppings:

  • Confectioners sugar
  • Maple syrup
  • Golden syrup
  • Honey
  • Jelly
  • Nutella
  • Dulce de leche

If you don’t have day old bread, put bread in the toaster for a minute or two, just enough to dry it out a bit and make it more able to absorb the liquid.

Beat egg, milk and vanilla together in a flat-bottomed shallow bowl. Heat pan over medium heat. One at a time, soak bread slices in the egg mixture, turning the slice to ensure both sides are wet. Place bread in the hot pan, flip over when lightly browned, and serve with the topping of your choice.

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Matzo Cheese “Souffle”

4 whole matzos
16 thin slices American cheese — or other mild cheese as needed to cover matzos
3 eggs — or 5 egg whites
2 cups milk
1/2 teaspoon salt
dash pepper

Dampen a matzo, and put in a greased square baking dish. Cover with a single
layer of cheese. Repeat 3 times. Mix eggs, milk and seasonings and pour over. Refrigerate overnight. Bake about 45 min. at 350F till puffed and browned.

Serving Size : 4

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Chilled Tomato & Yogurt Soup

2 T. butter
2 c. chopped onion
2 c. peeled, seeded, cubed cucumbers
3 c. tomatoes, peeled, cored & cubed
3 basil leaves or 1 tsp. dried
2 c. chicken broth
2 c. yogurt
salt
1 tsp. chopped fresh mint (Optional)

1. Melt butter in a saucepan and add the onion. Cook, stirring frequently, about 10 minutes but do not brown.
2. Add the cucumber, tomatoes, basil & chicken broth. Cook, stirring frequently, about 30 minutes.
3. Put the mixture, including the vegetable solids, through a sieve or blend in an electric blender.
4. Empty the mixture into a bowl and add yogurt & salt to taste. Chill thoroughly. Add the mint & serve. Yield: 6 servings.

Originally published in the New York Times on July 27, 1975.

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Banana Raita

Great with any curry or spicy dish.

1 tsp butter or ghee
1 ½ tsp cumin seeds
1/4 tsp. cardamom seeds
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
2 cups mashed ripe bananas (make sure they are firm and not over ripe).
1 pint natural plain yoghurt

OPTIONAL:
1 tbsp peanuts, finely chopped
1/4 – 1/2 cup shredded coconut

Melt the butter or ghee in a skillet. Pound the spices together lightly in a mortar – they should not be completely crushed. Add the spices & nuts (if using) to the butter.

Stir around in the pan a few minutes, until the spices start to pop & crackle. Quickly add the banana and remove from the heat. Stir the yoghurt into the bananas, transfer to serving dish and chill well. 

Adapted from Anna Thomas’ Vegetarian Epicure

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