• preparation

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix to combine.
In a separate medium mixing bowl, mix buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
While whisking, gradually add melted butter and stir until incorporated. The mixture will still be slightly lumpy. Do not overmix.

Heat a large heavy-bottomed skillet over medium heat, or a griddle between 325-350˚F.
Add 2 Tbsp oil. Preheat the oven to 200˚F. for the cooked pancakes.

Add about 1/4 cup or a 2 oz ice cream scoop full of batter to the skillet for each pancake and cook about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles forming and popping on the surface.
Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.

• preparation

1. Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes.
2. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins.
3. Whisk together the milk, yeast, and starter: In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy.
4. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.
5. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn't stick to the bowl or your hands.
6. Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days.
→ Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.
7. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.
8. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.
9. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that's okay.
10. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
11. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
12. Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.
13. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)
14. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.
15. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.
Recipe Notes
Vegan English Muffins: Replace the milk in the main dough with water, almond milk, or soy milk. Replace the butter with olive oil.
Crumpets: Increase the milk by 3/4 cup — this will make a looser dough, closer to a batter. Instead of shaping muffins by hand, allow the batter to come to room temperature after refrigeration, then drop generous spoonfuls onto a hot skillet, using English muffin rings as molds. Allow to cook until bubbly (like pancakes), then flip and cook the other side.

• preparation

Brush bread with melted butter on both sides and cut a hole about 2 1/2 inches in diameter, in the center of bread slice.
Put the bread in a large skillet over medium heat, break an egg into the hole, and cook until done, turning once. You may also fry the cut out piece of bread at the same time.
This recipe is a children's favorite.

• preparation

Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

• preparation

Preheat oven to 350 degrees.
Whisk together flour, sugar, baking powder and salt. Add the butter and combine mixture until crumbly. Add fresh blueberries.
Whisk together eggs, buttermilk or yogurt,milk, lemon rind and juice; drizzle over dry ingredients, tossing with a fork until mixture clumps together. Turn out onto floured surface. With floured hands, form into ball, kneading about 8 times.
Place on parchment paper-lined lightly floured baking sheet. Pat into 3/4-inch thick circle; cut into 8 wedges. Do not separate.
Glaze: Brush with lemon juice; sprinkle with sugar.
Bake for about 25 minutes or until golden. Serve warm with Wild Blueberry Preserves and Devon Cream.
Variation. Blueberry Scones:
Gently toss 1 cup fresh blueberries with dry ingredients just before adding egg mixture. Increase lemon rind to 1 tablespoon.
Adapted from Canadian Living Magazine

• preparation

Mash banana coarsely with a fork. Stir in orange juice concentrate; then spread over 2 slices of bread and top with the remaining 2 slices of bread, forming 2 sandwiches.
In a pie plate, whisk together egg whites and milk; add sandwiches and soak for about 20 seconds. Turn sandwiches over and soak sandwiches for 20 seconds longer. Transfer to a plate. Stir together yogurt and maple syrup or honey. Set aside.

In a nonstick skillet, melt 1/2 teaspoon butter over low heat. With a metal spatula, place the sandwiches in the pan, and cook until the underside is browned. Lift the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook until browned.
Serve with sweetened yogurt. Double or triple this recipe depending on the size of your gathering.

• preparation

Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.

• preparation

Bake the potatoes using your favorite method and be sure to allow some time for them to cool down before the scooping.

Take the “top” of the potato to mean lengthwise and not the small end.
Scoop out the potatoes and blend well with the butter, sour cream, chives, bacon, and salt and pepper.

Beat lightly and spoon back into the shells. Make a hollow in the top of each potato and into this drop a raw egg.

Sprinkle lavishly with grated Cheddar cheese, and place in a 350°F oven long enough to cook the eggs and melt the cheese. Makes a delicious breakfast or supper dish.

• preparation

Mash banana coarsely with a fork. Stir in orange juice concentrate; then spread over 2 slices of bread and top with the remaining 2 slices of bread, forming 2 sandwiches.
In a pie plate, whisk together egg whites and milk; add sandwiches and soak for about 20 seconds. Turn sandwiches over and soak sandwiches for 20 seconds longer. Transfer to a plate. Stir together yogurt and maple syrup or honey. Set aside.

In a nonstick skillet, melt 1/2 teaspoon butter over low heat. With a metal spatula, place the sandwiches in the pan, and cook until the underside is browned. Lift the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook until browned.
Serve with sweetened yogurt. Double or triple this recipe depending on the size of your gathering.

• preparation

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix to combine.
In a separate medium mixing bowl, mix buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
While whisking, gradually add melted butter and stir until incorporated. The mixture will still be slightly lumpy. Do not overmix.

Heat a large heavy-bottomed skillet over medium heat, or a griddle between 325-350˚F.
Add 2 Tbsp oil. Preheat the oven to 200˚F. for the cooked pancakes.

Add about 1/4 cup or a 2 oz ice cream scoop full of batter to the skillet for each pancake and cook about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles forming and popping on the surface.
Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.

• preparation

1. Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes.
2. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins.
3. Whisk together the milk, yeast, and starter: In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy.
4. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.
5. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn't stick to the bowl or your hands.
6. Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days.
→ Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.
7. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.
8. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.
9. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that's okay.
10. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
11. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
12. Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.
13. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)
14. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.
15. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.
Recipe Notes
Vegan English Muffins: Replace the milk in the main dough with water, almond milk, or soy milk. Replace the butter with olive oil.
Crumpets: Increase the milk by 3/4 cup — this will make a looser dough, closer to a batter. Instead of shaping muffins by hand, allow the batter to come to room temperature after refrigeration, then drop generous spoonfuls onto a hot skillet, using English muffin rings as molds. Allow to cook until bubbly (like pancakes), then flip and cook the other side.

• preparation

Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

• preparation

Brush bread with melted butter on both sides and cut a hole about 2 1/2 inches in diameter, in the center of bread slice.
Put the bread in a large skillet over medium heat, break an egg into the hole, and cook until done, turning once. You may also fry the cut out piece of bread at the same time.
This recipe is a children's favorite.

• preparation

Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.

• preparation

Bake the potatoes using your favorite method and be sure to allow some time for them to cool down before the scooping.

Take the “top” of the potato to mean lengthwise and not the small end.
Scoop out the potatoes and blend well with the butter, sour cream, chives, bacon, and salt and pepper.

Beat lightly and spoon back into the shells. Make a hollow in the top of each potato and into this drop a raw egg.

Sprinkle lavishly with grated Cheddar cheese, and place in a 350°F oven long enough to cook the eggs and melt the cheese. Makes a delicious breakfast or supper dish.

• preparation

Preheat oven to 350 degrees.
Whisk together flour, sugar, baking powder and salt. Add the butter and combine mixture until crumbly. Add fresh blueberries.
Whisk together eggs, buttermilk or yogurt,milk, lemon rind and juice; drizzle over dry ingredients, tossing with a fork until mixture clumps together. Turn out onto floured surface. With floured hands, form into ball, kneading about 8 times.
Place on parchment paper-lined lightly floured baking sheet. Pat into 3/4-inch thick circle; cut into 8 wedges. Do not separate.
Glaze: Brush with lemon juice; sprinkle with sugar.
Bake for about 25 minutes or until golden. Serve warm with Wild Blueberry Preserves and Devon Cream.
Variation. Blueberry Scones:
Gently toss 1 cup fresh blueberries with dry ingredients just before adding egg mixture. Increase lemon rind to 1 tablespoon.
Adapted from Canadian Living Magazine

• preparation

1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Allow the sticky mixture to rest 30 minutes.

2. Meanwhile, preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan.
In a large mixing bowl, mix whole wheat flour, ground flaxseed, salt, baking soda, and 1/4 cup sunflower seeds, soft butter, molasses, 1 1/4 cups buttermilk, remaining 1 Tbsp. oil AND the prepared oat mixture. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.

3. Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, about 1 hour or longer. Let cool in pan.

• preparation

1. Preheat oven to 250 degrees F.
2. Combine brown sugar, honey and canola oil in a small sauce pan over medium heat.
3. Cook, stirring often until sugar is dissolved.
4. Pour brown sugar mixture over oats and add cinnamon and salt. Stir until oats are evenly coated.
5. Spread granola mixture over a cookie sheet (sprayed with oil) and press mixture down.
6. Place in oven and bake for 1 hour, stirring every 15-20 minutes.
7. Remove from oven and allow to cool completely before breaking apart and into pieces.
8. Store in an air tight container.

• preparation

Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

• preparation

This is a real hit with the Freekeh Foods team!
Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
Continue to cook longer for richer flavor, adding water or more broth if desired.

options: Sprinkle a little grated Parmesan cheese just before serving.

• preparation

1. Preheat the oven to 350F/175C. Poke a few holes in each sweet potato to let steam escape, then place them on a baking sheet. Bake them until they're tender, about 45 minutes.
2. When the potatoes are cool enough to handle, peel them and pass them through a ricer, or a food mill with a fine grate.
3. Place the puree in a large bowl and add the flour, 2 tablespoons of the sage, the salt and pepper, nutmeg and the cheese. Mix gently until just combined.
4. Flour a work surface and scoop the dough out onto it. Dust the top and sides of the dough lightly with flour, and perhaps rub some flour between your hands so that they don't stick to the dough.
5. Divide the dough into 6 equal pieces. Roll each piece under your palms so that it forms a long rope. [The original recipe says that the ropes should be about 1 inch wide and 20 inches long, but your mileage might vary.] Go ahead and sprinkle the dough with a bit of extra flour if it's sticking. Cut the rope into 1-inch segments, and roll each segment over the tines of a fork to form the characteristic indentations. (Use a gnocchi board if you're lucky enough to have one.) Collect the formed gnocchi on a baking sheet.
6. When you've finished forming the gnocchi, bring a large pot of water to boiling and salt it generously. Drop several gnocchi into the boiling water (you'll need to work in batches so that you don't crowd the pot). Cook them for about 10 seconds after they rise to the surface. This could be only a couple of minutes, or up to five minutes. Use a slotted spoon to transfer the cooked gnocchi to a clean baking sheet, and cool completely.
7. Place a large, heavy saucepan over medium-high heat and add the butter. Melt the butter and cook it, swirling occasionally, until the milk solids have turned a lovely chestnut color and smell nutty, about 5 minutes. If you plan to add fried sage leaves as a garnish, go ahead and fry them.
8. Once the butter has browned, add the remaining chopped sage and turn off the heat. The mixture will bubble up, so don't be alarmed.
9. Add the gnocchi to the sage butter, place over medium-high heat, and cook until the gnocchi are heated through, about 5-6 minutes. You might have to do this in batches, in which case it's useful to have the oven preheated to 300F/150C so that your earlier batches don't get cold. Divide the gnocchi and sauce among bowls, garnish with sage leaves (if desired), and serve.

• preparation

Bring blueberries, sugar, port and cinnamon to simmer over medium heat, stirring; simmer for about 10 minutes or until slightly thickened.
Pour into heat proof container. Let cool.
Refrigerate.
Tip: Serve over angel food cake, mascarpone or fresh ricotta cheese or ice cream.

• preparation

Wash cauliflower and cook in boiling water until done.
Cool, drain and cut into small pieces.
Place in a salad bowl. Combine remaining ingredients and mix with cauliflower. Marinate for 1 hour in refrigerator.

• preparation

Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender. Transfer mixture to large bowl.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan large enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.

• preparation

Preheat your oven to 180°C (350°F).

Start by rehydrating the dried porcini mushrooms. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes or until they are soft. Drain and chop them coarsely.

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sauté until they become translucent.

Add the fresh mushrooms and rehydrated porcini mushrooms to the skillet. Cook them until they release their moisture and start to brown. This should take about 10 minutes. Season with salt and pepper to taste.

In a separate saucepan, heat the heavy cream and milk over low heat. Once it's warm, add half of the grated Parmesan and half of the grated Gruyere cheese. Stir until the cheese is melted and the mixture is smooth. Season with a bit of salt and pepper.

If you want to add a layer of potatoes, arrange the thinly sliced potatoes in a greased baking dish first. Then layer the mushroom mixture on top.

Pour the cheese sauce over the mushrooms and potatoes (if using).

Sprinkle the remaining Parmesan and Gruyere cheese on top of the gratin.

Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and the gratin is bubbling.

Garnish with fresh thyme leaves if desired and serve your delicious gratin aux porcini hot.

• preparation

Set a fine-mesh strainer over a large bowl, and line the strainer with cheesecloth.
Add the tomato water ingredients to a blender or food processor, and pulse until pulpy or finely chopped. (You may need to cut the tomatoes or in large chunks to get it next to the blade. If you do, make sure to pour any extra juice in with them!)
Pour the mixture into the prepared strainer, and refrigerate for at least 8 hours, or up to a day.
Tip: for clear tomato water, don’t press or stir the pulp.
Keep in a sealed container in the refrigerator for up to 3 days.

A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
Mix 5 ounces California Pinot Noir,Gamay, Cinsault, Grenache, Counoise
with 3 ounces tomato water. Add
Dash of sea salt, and Ice. Garnish with: tomato + basil + fresh mozzarella on toothpick
*make a “Spicy Farmers Market” by adding 3 slices of fresh jalapeno or serrano pepper.




how to make tomato water and wine bloody mary

A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.


You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.

You can also use the water to make a more traditional Bloody Mary with vodka, use it in vinaigrette + salad dressing for knockout flavor, or use it in place of vegetable stock.
You can make Tomato Sorbet. You can even drink it by itself, which is what I often do. Sometimes with a little ice and a squeeze of lemon or a splash of club soda. Sometimes straight - no chaser.

You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.


NOTES
Use the remaining solids for pasta, salsa, soups or smoothies.
Store refrigerated in a sealed container for up to 3 days. Recipe can be doubled.

• preparation

Drain your soaked Cashews, if they are still in liquid. Add the Cashews, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, and Salt to a high-speed blender.
Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe
Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)
Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.
Store in the fridge for up to 10 days.

Notes:

If you forget to soak your Cashews ahead of time, you can either:
pour hot water over them and let sit for 30 minutes, or microwave them in water for 3 minutes and let sit until soft.

• preparation

Preheat oven to 375 degrees.
In a large bowl, stir together sugar, flour and lemon rind.
Add apples, blueberries, raspberries, and cranberries, stirring gently to combine.
Spoon into 13 by 9-inch baking dish.
TOPPING:
In a small bowl, stir together oats, sugar, flour and cinnamon.
Drizzle with butter and toss.
Spoon over fruit.
Bake in until filling is bubbly and topping is golden brown.
Serve warm or at room temperature.

• preparation

Preheat oven to 375 F - 190°C .
Sift flour and baking powder into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and enough lemon juice to bring ingredients together to form a dough.
Knead dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one pastry half between 2 sheets of baking paper until 1/4 inch or less, 3-5mm thick. Using a 2 1/2 inch (6.5cm) fluted round cutter, cut out 12 rounds, reserving leftover pastry. Place rounds into one of the prepared pans. Spoon 2 teaspoons of fruit mince into each. Repeat with second pastry half and fruit mince.
Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white and sprinkle with extra sugar. Bake for 20-25 minutes or until golden. Leave to cool completely in pans. Serve warm or at room temperature.

Make the mince fruit in advance.
In a large pan, dissolve the sugar in the brandy, rum or ruby port over a gentle heat. Add the chopped cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.

• preparation

Preheat oven to 350 degrees.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.

• preparation

For the crust:
Preheat the oven to 325°F. Process the cookies in the bowl of a food processor. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool slightly.

For the filling:
Melt the chopped chocolate until smooth. Let cool.

In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat** until well combined. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating just until smooth. Beat in the melted chocolate until just combined. Do not to overbeat.

Pour the batter into the cooled crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top looks slightly dry and the middle is slightly wobbly. Turn off the oven and crack the oven door open and allow to cool for 10 minutes as this helps prevent cracking. Remove the cheesecake from the oven to a wire rack to cool to room temperature.

Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.


For the topping:
Place the chocolate in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate. Let sit for 3 minutes before stirring until the mixture is melted and smooth. If needed, allow to cool and thicken. Pour over the cheesecake.

** Do not overbeat the batter as it adds air which causes the cake to crack in the center when cooked as it cools.

• preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine baking apples, Graham cracker crumbs,
dark brown sugar, cinnamon, and orange juice.
Arrange as a mount in a buttered baking dish.
Topping:
Combine Graham cracker crumbs, bread crumbs, dark brown sugar,
melted butter, and vanilla. Spread over apples.
Bake 40 to 50 minutes. Test center for doneness.
Serve with whipped cream or ice cream.

• preparation

Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours. Top with strawberries just before serving.