Mini Glazed Peach Scones

Found http://www.seriouseats.com/recipes/2012/07/mini-glazed-peach-scones-recipe.html

YIELD: makes 32 mini scones
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes

 Ingredients
12 tablespoons unsalted butter
4 cups (20 ounces) all purpose flour
1 cup (7 ounces) sugar
2 tablespoons plus
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups heavy cream
2 cups finely diced peaches, from about 3 medium peaches
1 cup powdered sugar
About 8 tablespoons water

 Procedures

1 Arrange oven rack to middle and lower positions and preheat oven to 400°F. Line two baking sheets with parchment paper. Dice butter then place in a bowl and put in the freezer for 2 minutes.
 2 In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter to bowl and using a pastry cutter or finger tips, cut butter into flour until it's the size of peas (see note above).
 3 In a small bowl, whisk together eggs and heavy cream. Add to dry ingredients and stir just until combined. Turn dough out onto a well floured work surface. Pat down into a long, flat rectangle, about 12-by 5-inches. 4 Sprinkle peaches on top of dough, then fold dough in on itself. Continue to fold until peaches are evenly distributed throughout the dough. Pat dough down into a 12- by 5-inch rectangle.
 5 Cut dough in half lengthwise, and then in quarters vertically, creating 2 1/2- by 3-inch rectangles. Cut each of those rectangles in half diagonally, creating small triangles. Place triangular scones on baking sheet and bake until golden, about 15 minutes. Let cool.
 6 In a small bowl, combine confectioner's sugar and water and whisk until smooth. Drizzle each scone with glaze.

T's Sweet Potato Fries

T's Sweet Potato Fries
Submitted by: Wannabe Gardener


"These fries are a healthy alternative to the old standard French fries. The Italian seasoning and lemon pepper add an interesting twist to this vegetable."
Original recipe yield: 4 servings.
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes


Servings:
Scaled to 1Original recipe makes 4 (change)
INGREDIENTS:
1 sweet potatoes, cut into large French fries
3/4 teaspoon water
1/2 teaspoon Italian seasoning
1/8 teaspoon lemon pepper
1/4 pinch salt and pepper to taste
1-1/2 teaspoons olive oil

DIRECTIONS:
Preheat the oven to 400 degrees F (200 degrees C).
Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer.
Bake for 30 minutes, turning once, or until fries are crispy on the outside.

Must Eat English During the Olympics?

Do you want to get authentic English food while watching the olympics? Try these sites for ideas:
http://www.food.com/recipes/english
http://www.woodlands-junior.kent.sch.uk/customs/questions/food/dishes.htm http://7thspace.com/ethnic_recipes/english/
http://www.britainexpress.com/articles/Food/index.htm
http://www.seriouseats.com/2012/07/what-to-eat-in-london-olympics-british-food.html?ref=pop_serious_eats
http://www.bbcgoodfood.com/content/recipes/cuisines/british/
http://www.whats4eats.com/europe/england-cuisine
http://allrecipes.com/recipes/world-cuisine/europe/uk-and-ireland/england/

Gong Bao Chicken - Chinese

I think they mean Kung Pao Chicken
 YIELD: serves 4
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes

 Ingredients
1/3 cup unsalted peanuts
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon cornstarch
4 tablespoons light soy sauce
2 tablespoons unroasted peanut oil or other neutral oil
1 teaspoon Sichuan peppercorns
2 dried red chiles, roughly chopped or crushed
2 garlic cloves, peeled and very thinly sliced
1-inch knob ginger root, peeled and very thinly sliced
4 scallions, trimmed and roughly chopped
Cooked white rice, for serving

 Procedures
1 Combine the chicken, corn starch, and half the soy sauce in a small bowl. Toss the chicken until it's well-coated in the mixture, and set aside.
 2 Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until they're golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.
 3 Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the Sichuan peppercorns and dried chiles and cook, stirring continuously, until the chiles turn a light brown in color.
 4 Turn the heat to high and add the marinated chicken. Cook for 2-3 minutes, until starting to turn golden, then add the garlic, ginger, scallions, and peanuts. Continue cooking until the chicken is cooked through, 1-2 minutes more.
 5 Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.

Magic Dust - Rib Rub and Pork Chops

This can be used as a dry rub not only on ribs for smoking, but just about any cut of meat (or even sprinkled over vegetables). It's a handy mix to have around at all times.

 Ingredients For the magic dust (makes 2 cups):
1/2 cup paprika
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chile powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne (or less to taste)

 For the pork chops
4 thick-cut pork rib chops
1/2 cup magic dust (recipe above)
1 tablespoon canola oil

 Procedures
 1 Combine the spices for magic dust in a sealable container and shake to combine and distribute. Rub 1/2 cup of the magic dust into all sides of the pork chops, and set aside.
 2 Prepare a grill to medium heat, or heat a ridged grill pan over medium heat. Using a paper towel and tongs, spread the canola oil over the grill grates or grill pan to prevent sticking.
 3 Grill the pork chops until well-caramelized on all sides and done to your liking, 3-5 minutes per side for medium, depending on thickness. Allow to rest for 3-5 minutes before serving.

Beef Marinade

Found in the Comments on Serious Eats.com
 1.5-2 cups red wine (burgundy/côte du rhône/malbec/rioja/temperanillo, stay away from the zins and merlots, they overpower)
0.5 cup dijon mustard (i use whatever i can find)
1 tbsp. kosher salt
0.25 cup whole black peppercorns
2 tbsp coarse-ground black pepper (optional)
1 tbsp garlic powder
1 tbsp onion powder
10-12 dashes Worcestershire sauce (more if you like it)
1 tbsp honey
3 tbsp dried parsley 0.25 cup olive oil

 put first 10 ingredients in a blender, blend well. with blender on, slowly stream olive oil in until emulsified. pour over 2 pounds of whatever meat in ziplock (true tips or flap meat). let sit refrigerated for at least 48 hours, agitating bag occasionally.

Cold Boursin Dip or Hot Spinach and Artichoke

One of my very good friends suggested this dip. Here is the basic recipe from their website:

 Ingredients:
1 package (5.2 oz.) Boursin Garlic Fine Herbs
1/2 cup mayonnaise or sour cream
 Instructions: In medium bowl, blend all ingredients; chill, if desired. Serve with your favorite dippers!
 *****************************************************
 Here is a revved up version: Dip Boursin Garlic Herb Cheese
 Sour cream
 Olive oil
 Lime juice (fresh)
 Vegetables
 Carrots
 Bell Peppers
 Celery
 Cucumbers
 Belgium Endive

 Instructions
Mix Boursin Garlic Herbs with sour cream, olive oil and fresh lime juice. Stir to obtain a smooth consistency. Separate the endive leaves then cut the carrots, bell peppers, celery and cucumbers into sticks and enjoy!
 *****************************************************
 A Hot Spinach and Artichoke version appears in: French in a Flash:
Boursin and Gruyère Spinach and Artichoke Gratin Dip
Tons of spinach and artichoke hearts are baked in a gratin with white wine, cream cheese, Gruyère, and ever-flavorful garlic and herbs Boursin. Tossed together in one bowl and baked in 15 minutes, this is a crowd-pleasing French take on the all-American spinach and artichoke dip. I serve it with little baguette chips alongside, and "watch it disappear." By that, I mean I jostle against all my guests to eat as much of it as possible.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

 About This Recipe
YIELD: serves 6 to 8 as an appetizer
ACTIVE TIME: 5 minutes
TOTAL TIME: 20 minutes

 Ingredients
2 baguettes, thinly sliced
A drizzle of olive oil
1 pound frozen chopped spinach, thawed with the liquid pressed out
1 (14-ounce) can artichoke hearts, drained and finely chopped
2 tablespoons dry white wine
5 1/2 ounces garlic and herb Boursin, room temperature
8 ounces cream cheese, room temperature
2 cups coarsely grated Gruyère, divided
Kosher salt
Freshly ground black pepper

 Procedures
1 Adjust oven rack to middle position and preheat oven to 350°F. Arrange baguette slices in an even layer on a baking sheet (you will need at least two baking sheets). Drizzle very lightly with olive oil, and toast until crisp and golden around the edges, about 10 to 12 minutes. Repeat with any remaining baguette slices.
2 Increase oven temperature to 400°F. In a large bowl, stir together spinach, artichokes, wine, Boursin, cream cheese, and 1 cup of Gruyère. Season with salt and pepper, and mix until thoroughly combined. Spread mixture in a baking or gratin dish large enough to hold everything. Top with the remaining cup of Gruyère. Bake for 15 minutes.
3 Then, turn on the broiler, and broil just until the top is golden brown. Serve hot and bubbling with toasted baguette chips.

MUSHROOM, TOMATO AND GRUYERE BREAKFAST CASSEROLE

There was a lovely recipe from Whole Foods on Facebook today. It would make a grand brunch idea
http://wholefoodsmarket.com/recipes/2395

MUSHROOM, TOMATO AND GRUYERE BREAKFAST CASSEROLE

Serves 8

This hearty breakfast meal, full of fresh tomatoes and mushrooms, gets much of its terrific flavor and texture from the English muffins that line the bottom of the dish.

Ingredients

4 whole wheat English muffins, split
1 tablespoon olive oil
2 medium tomatoes, chopped
1 pound button or cremini mushrooms, trimmed and sliced
Salt and pepper to taste
8 eggs
1/2 cup low-fat milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons dried basil
1 cup grated Gruyère 

Method

Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.

Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.

In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.

Set dish aside at room temperature for 1 hour and preheat oven to 350°F. Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.

Nutrition

Per serving: 240 calories (110 from fat), 12g total fat, 4.5g saturated fat, 225mg cholesterol, 430mg sodium, 19g total carbohydrate (3g dietary fiber, 6g sugar), 15g protein

Recipes for Blueberry Vodka

Got some blueberry vodka and wondering what to do with it
http://www.mainedistilleries.com/cold-river-blueberry-vodka-recipes.html
http://www.drinknation.com/drinks/ingredient/vodka-blueberry
http://www.thenibble.com/reviews/main/cocktails/stoli-blueberi-cocktail-recipes.asp
http://www.yummly.com/recipes/blueberry-vodka-drink
http://www.cocktailmaking.co.uk/displayingredient.php/5195-blueberry-vodka

This site lets you put in ingredients which os great when you have a cabinet full of goodies and an urge to experiment http://www.drinksmixer.com/

Lemon Drop Jello Shots

I'm sure its no secret that I am fond of the fruity Martinis

I love Lemon Drops. Here is a way to make them extra special found on
http://www.wikihow.com/Make-Lemon-Drop-Jello-Shots
the site has pictures but the basics follow here:

 Servings: 32

4 large lemons
1 cup vodka
3/4 cup water, boiling
3 oz (85g) lemon flavored gelatin
2 tbsp granulated sugar

  Steps

Prepare the lemons Removing the pith and emptying the lemons all the way down to the rind will prevent the rind from showing when you slice the Jello shots.

1 Cut the lemons in half lengthwise using a sharp paring knife.
2 Squeeze the juice from the lemons into a bowl, using either a juicer or your hands.
3 Reserve 2 ounces (60ml) of lemon juice into a small bowl and refrigerate the rest for another use.
4 Carefully turn the lemon rinds inside out, being sure not to tear any of them in the process.
5 Locate the thin membrane that connects the pith to the rind and peel it back without damaging the rind.
6 Set the prepared rinds aside until you’re ready to fill them with the Jello mix.

  Prepare the Jello shots

For a flavor variation, use a citrus vodka instead of a plain vodka. Lemon vodka will give a more intense lemon flavor, or orange vodka will create an interesting flavor contrast.
Note from me: Raspberry or Strawberry might be fun too.

1 Stir the gelatin into the 3/4 cup boiling water in a saucepan on the stovetop until it completely dissolves, using a whisk.
2 Whisk in the vodka and the 2 ounces (60ml) of reserved lemon juice.
3 Place the hollowed out lemon halves on a cookie sheet with the sides touching. This will ensure that the lemon halves stand up while you are filling them with gelatin.
4 Fill the lemons all the way to the top with the gelatin and vodka mixture.
5 Refrigerate the lemon halves for at least four hours. Make sure that the gelatin is completely firm before you slice the lemons.
6 Slice each lemon half into 4 wedges using a sharp knife.
7 Sprinkle a plate with sugar.
8 Lay one side of each slice of lemon on the plate to cover the gelatin with sugar. Repeat with the other side.