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pearcheesetart10_little-house-dunes

by Heather Harris Brady

With a couple ripe pears and a nice bottle of Chardonnay on hand, I threw this together one night when I got home from work. It has an olive oil crust, adapted from a recipe from Chocolate & Zucchini.

I like to use Bartlett pears because they’re so flavorful but d’Anjou work too and they’re not as juicy. Right when the tart came out of the oven I drizzled it with some local honey and a few sage leaves from my garden. It a nice versatile tart, and it would make a pretty little starter as minis too.

Pear Goat Cheese Savory Tart, Makes one 9″ freeform tart

Olive Oil Crust

  • 1/2 c. unbleached all-purpose flour
  • 1/4 c. semolina pastry flour
  • 1/4 c. light whole wheat flour
  • 1 t. sea salt
  • 1 t. Herbs de Provence
  • 1/2 t. baking powder
  • 1/4 c. olive oil
  • 1/2 c. cold water

Three ripe pears, cleaned and sliced

4 oz. soft goat cheese

Honey for drizzling

Preheat the oven to 400. Combine the first six crust ingredients in a bowl.

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Work in the oil to crumbles.

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Stir in the water and gently knead a few times a soft dough. Don’t overwork it.

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Dust the counter and roll out the dough like you mean it, with a few broad strokes.

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Lift the dough onto a lightly greased baking sheet. Pile the pears in the middle, leaving a few inches of clearance all around. Then add dollops of goat cheese on top. Bring the sides of the crust up over, and arrange them to show the filling.

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Bake for about 25 minutes, until the edges are a deep golden brown. Right when the tart comes out of the oven drizzle it with honey and some fresh herbs for color.

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Serve hot or warm. Cut into fourths for a generous appetizer.

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Four years ago: Apple Crisp
Three years ago: Malakoff Torte
Two years ago: Cinnamon Bread
One year ago: Brownie Cookies


spinachpie12_little-house-dunes

by Heather Harris Brady

I was in Greektown recently and it reminded me that’s it’s been a long time since I made a spinach pie, so when I saw the large boxes of spinach on sale I pounced on them. This is a great meatless entree in larger portions, and a lovely appetizer in smaller slices.

Spanakopita – Greek Spinach Pie, Makes one 8″ pie (about eight servings)

  • 11 oz.  baby spinach
  • 1/2 c. minced onion
  • 1 t. minced garlic
  • 1 t. fresh ground pepper
  • 1 t. dill weed
  • 6 oz. feta cheese (I used the tomato/basil flavor)
  • 10 oz. cottage cheese
  • 3 eggs
  • 20 sheets of filo dough
  • 1/3 c. butter, melted

Preheat the oven to 350. Wash the spinach.

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Heat a tablespoon of olive oil in a large pan and add the fresh spinach. Saute for two-three minutes, tossing, until it’s wilted and bright green.

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Transfer the spinach to a bowl and add the seasonings.

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Then the cheeses. If you prefer a drier filling you can drain the cottage cheese ahead of time.

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Beat the eggs, pour them over the top and mix it all together.

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Lightly grease your pie dish and drape four filo sheets over the top. Brush them with butter and drape four more sheets over that layer, in the opposite direction. Brush those with butter and lay two more sheets over the middle of the dish.

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Pour in the filling.

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Fold the filo edges over the filling and lay two more sheets over the top. Tuck in all the edges and brush it all with butter.

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Continue layering two sheets at a top, brushing each set with butter, until you’ve used them all.

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Put the pie in the oven and bake for about 40 minutes, until the center is set.

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If the outside is browning too much for your liking you can finish it off in the microwave.

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Cut into wedges and serve hot or warm.

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Store any leftovers in the refrigerator, covered with plastic wrap. Rewarm them in the oven if you want to preserve maximum crispness.


Three years ago: Gougeres
Two years ago: Brown Butter & Sea Salt Rice Krispie Treats
One year ago: Burmese Chicken Soup


blintzsouffle13_little-house-dunes

by Heather Harris Brady

Since you may be thinking about entertaining now as we head into the holidays I’m going to put up a few recipes in that line. Brunch is my go-to, pretty much anything goes food-wise and such a nice, casual way to have people over.

This is sort of a beginner’s souffle, in that it doesn’t call for all of that whipped egg-white/white sauce business. You do have to time it so you can whisk it out of the oven and serve it hot, because it will fall some as it cools. For the blintz flavoring, I added some orange to accent the cream cheese filling. I put powdered sugar over the top and served it with sausage and fresh fruit, but a fruit sauce would be nice too – especially strawberry or raspberry. This recipe is based on one from a slim little Pillsbury paperback cookbook.

Blintz Souffle, Makes an 8″ square pan – 12 3″ squares

For the batter:

  • 3/4 c. dairy sour cream
  • 3/4 c. greek yogurt
  • Three eggs
  • 1/4 c. butter, softened
  • 1 t. baking powder
  • 3/4 c. all-purpose flour
  • 1/4 c. sugar
  • 1 t. orange bakery emulsion or 1 T. orange zest

For the filling:

  • 1 8-oz pkg 1/3-less-fat cream cheese
  • 1 egg
  • 1 t. vanilla
  • 1 T. sugar

Preheat the oven to 375. Combine all the batter ingredients in the food processor.

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Blend until smooth. Transfer the batter to another bowl.

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Put the filling ingredients into the food processor and blend until smooth. Note: I didn’t wash the food processor bowl, I just put the filling ingredients in.

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Grease an 8″ square baking pan. Put two-thirds of the batter into the pan and then spoon the filling over the top.

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Cover the filling with the rest of the batter. At this point you can refrigerate the pan if you like (for up to overnight), or move ahead and put it in the oven. Bake for 35-40 minutes, until well-browned and domed in the center.

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Sprinkle the top with cinnamon and powdered sugar.

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Cut in squares and serve.

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Promptly refrigerate any leftovers and use them within two days.

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Three years ago: Ginger Thins
Two years ago: Fruitcake
One year ago: Tagine


mapleovenbake9_little-house-dunes

by Heather Harris Brady

It is one of the great joys in life to come across people with whom you are immediately simpatico – as if you’d known each other your whole lives. That has been our good luck these past two weeks and even better, this new young friend of ours is someone who appreciates good cooking. He is, in fact, a “good eater” – which was always one of my grandparents’ highest compliments. In light of this I made this dish for Sunday brunch, when my table included four teenagers and one with her thirteenth birthday on the horizon.

This recipe comes by way of my mother-in-law. I’m not sure of it’s exact origin but it may have once been on the Bisquick packages. Regardless, it is makes a lovely large dish for a crowd and leftovers heat up perfectly. If Bisquick is not available in your area, here is an approximate substitution:

  • 2-1/2 c. all-purpose flour
  • 2 T. baking powder
  • 1 T. sugar
  • 1/2 t. salt
  • 1/2 c. butter

Mix the dry ingredients together, then cut in the butter with a pastry blender or process in a food processor to fine crumbs.

Maple Oven Pancake, Makes one 9 x 13 pan

  • 2-1/2 c. Bisquick (or substitute above)
  • 1-1/2 T. granulated sugar
  • 1-1/4 c. milk
  • 3 eggs
  • 1/2 c. maple syrup
  • 2 c. shredded cheddar cheese
  • 12 slices of crispy bacon, crumbled

Preheat the oven to 400. Combine the Bisquick and sugar.

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Whisk the milk, eggs and syrup together, stir into the Bisquick.

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Then stir in half the cheese.

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Pour it into a greased 9 x 13 pan.

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Bake for about 20 minutes. When the center is nearly firm, top the dish with the rest of the cheese and the bacon.

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Return to the oven until the cheese melts and the bacon is heated through, about five-six minutes. Serve warm with extra syrup to pour over the top.

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Store any leftovers in the refrigerator, wrapped. This reheats nicely in either the oven or the microwave.


Three years ago: Chocolate Oatmeal Cookies
Two years ago: Dobos Torte
One year ago: Peach Upside Down Cake

streuselcheesecake15_little-house-dunes

by Heather Harris Brady

This recipe is based on a cookie from Maida Heatter’s Book of Cookies. I’ve tweaked it into more of a cheesecake, and added a poached raspberry topping.

The streusel is both topping and crust, with a citrusy cheesecake filling in between. This is a great choice for a make-ahead dessert, as it’s actually better the second day. If you time it right you can have a nice cold creamy cheesecake contrasted with the warm topping and the crunchy streusel.

Streusel Cheesecake, Makes one 8″ cheesecake (about eight servings)

  • 1 c. white whole-wheat flour or GF flour blend
  • 1/2 t. cinnamon
  • 1 stick butter, at room temperature
  • 1/2 c. brown sugar, packed
  • 1 c. rolled oats
  • 1 T. lemon juice + fine zest of one lemon OR 1 t. lemon bakery emulsion
  • 8 oz. container whipped cream cheese
  • 1/2 c. greek yogurt
  • 2 eggs
  • 1/2 c. sugar

Poached Raspberry Sauce

  • 1 c. cherry or rose wine
  • 1 c. water
  • 1/3 c. sugar mixed with 1 T. cornstarch
  • 1 pint fresh raspberries, washed and cleaned

Preheat the oven to 350. Combine the butter and brown sugar in a mixing bowl.

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Cream well, then add the flour, cinnamon and oatmeal. Mix to coarse crumbs.

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Set 3/4 c. of crumbs aside.

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Press the rest into the bottom of a non-stick springform pan. Slide it into the oven and bake 15 minutes.

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While the crust is pre-baking, combine the remaining ingredients and blend well.

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Take the crust out of the oven and pour the cheesecake filling over it.

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Sprinkle the top evenly with the reserved crumbs. Return it to the oven and bake another 25-30 minutes.

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The edges should be lightly browned and the center should be just set.

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At this point it needs to cool thoroughly. You can even freeze it to speed things up if you have to, but when it’s cool enough wrap it and let it get nice and cold all the way through.

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About 20 minutes before you’re ready to serve start the sauce. Your wine options are open, but a fruit wine gives you a lovely color. I used this one, a lovely gift from friends who grow the cherries on their farm locally.

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Combine the wine and water in a pan, then whisk in the sugar mixture. Cool until clear and thick.

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Gently stir in the raspberries and turn off the heat.

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The sauce will warm the berries through and bring out their flavor.

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Top each slice of cheesecake with a spoonful of sauce and serve.

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Store any leftovers wrapped in the refrigerator.


Three years ago: Peach Cobbler
Two years ago: Fresh Peach Pie
One year ago: Semolina Cake with Fresh Peaches & Goat Cheese

cheesecake1_little-house-dunes

by Heather Harris Brady

Since it’s been absolutely sweltering for the past week, my oven’s been getting a rest, but I made an exception for this cheesecake because the kids picked blueberries with grandpa and the berries are gorgeous. So think of this as a summer cheesecake. It’s much lighter than most, bright with lemon on the inside and pineapple on the outside. It’s also easy. If you have a food processor you can have it ready for the oven in under 10 minutes.

This would be easy to adapt to gluten free by switching to GF crumbs.

Cheesecake with Caramelized Pineapple, Makes one 8″ cake

For the topping:

  • One fresh pineapple, peeled and cored
  • 3/4 c. brown sugar
  • 2 T. water
  • 2 T. butter

For the crust:

  • One box of ‘Nilla wafers, or other vanilla wafer cookies
  • 1/3 c. butter, melted
  • 2 T. sugar

For the filling:

  • 2 8-oz. pkgs. 1/3-less-fat cream cheese
  • 1-3/4 c. lowfat cottage cheese
  • 2 large eggs
  • 1/2 c. granulated sugar
  • 1/3 c. unbleached all-purpose flour
  • 1 T. lemon zest or 1 t. lemon extract or lemon bakery emulsion

Optional: Fresh blueberries

Fill a baking dish with water and put it in the oven. Preheat the oven to 325.

Make the crust: Pour four cups of the wafers into a food processor, along with the sugar. Grind to fine crumbs. Pour the crumbs into a mixing bowl and stir in the butter. Reserve one cup of crumbs, then press the rest into the bottom of a greased 8″ springform pan.

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Wash the food processor bowl and reassemble, and put all the filling ingredients in.

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Process until smooth, about one minute.

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It will be nice and thick.

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Spoon it into the pan and smooth the top.

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Put it into the oven to bake for about 40-50 minutes. While the cake is baking make the caramelized pineapple.

Combine the water, brown sugar and butter in a saucepan. Bring it to a boil over medium heat.

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Chop up the pineapple. When the syrup has boiled for about five minutes, add the pineapple.

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It might splatter a little bit. Cook for another 10 minutes. Apparently I forgot to take a picture of the cooked pineapple, but we’ll get to it in a minute. The pineapple will start to get a little transparent. Take it off the heat and set it aside.

When the cheesecake is only a tiny bit jiggly in the center, take it out of the oven.

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The top might crack a little bit but that’s okay. Run a knife around the outside, then take the reserve crumbs and put them around the outside edge and spoon the pineapple into the middle, like so:

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Reserve the pineapple syrup. Put the cake in the refrigerator until thoroughly chilled. To serve remove the ring from the pan and slice.

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Drizzle each plate with some of the pineapple syrup, add the cheesecake and fresh blueberries.

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Two years ago: Mustard Roasted Potatoes
One year ago: Gooseberry-Raspberry Pie


 

blueberrycheesepancakes1_little-house-dunes

by Heather Harris Brady

The first of our in-state blueberries are here and they are awesome! To show them off I made these pancakes for brunch, accenting them with lemon and ricotta. You can make them with blueberries in or without, I’ll show you both. Either way they are light, fluffy and delicious, perfect to soak up syrup or a fresh lemon glaze like we used here.

Blueberry Lemon Pancakes, Makes about 20 4″ pancakes

  • 1-1/2 c. milk
  • 3/4 c. fresh ricotta or farmer’s cheese
  • 2 eggs
  • 1/3 c. sugar
  • Grated zest of one lemon
  • 1 t. lemon extract
  • 1/3 c. olive oil
  • 2 t. baking powder
  • 2 c. unbleached all-purpose flour
  • 2 qts. fresh blueberries, washed

Combine the milk and cheese, whisk well with the eggs and sugar.

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Add the lemon zest, oil, extract and baking powder.

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Then stir in the flour.

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Your batter should be the consistency of very heavy cream.

Heat one tablespoon of oil in a griddle. Cook on one side until bubbly, when the sides start to stand up by themselves they’re ready to turn.

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When they’re brown on both sides, and the center’s firm to the touch, they’re ready!

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If you want to make them with blueberries stir 1-1/2 c. of fresh blueberries into the batter. Make sure the berries are completely coated, then cook them as above.

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I usually check the middles in between the berries before I take them off the pan, to make sure they’re REALLY cooked all the way through.

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Top with the rest of fresh blueberries, butter and syrup.

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Two years ago: Candied Rose Petals
One year ago: Angel Dinner Rolls


 

crepes18_little-house-dunes

by Heather Harris Brady

While I have been using this crepe recipe from The Joy of Cooking for a few decades longer than I really like to think about, this is the first time I’ve treated them like a cheese blintz. But when I found some fresh farmer’s cheese in the grocery store I wanted to take it for a spin. If you haven’t tried it before it’s similar to ricotta and a package might look like this:

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Although this batter needs to sit for 15 minutes, these crepes go together quickly and are nice for a brunch or light, hot-weather supper if you’re into that kind of thing like we are. I like to mix the batter up in a large measuring cup, so it’s easier to pour. If you have an actual crepe pan, great, if not a large non-stick pan will work.

Crepes with Farmer’s Cheese & Fresh Fruit, Serves four

For the crepes:

  • 2 eggs
  • 2/3 c. milk
  • 1/3 c. water
  • 1 t. vanilla
  • 3/4 c. all-purpose flour
  • 1 t. baking powder
  • 2 T. powdered sugar (leave this out if you’re making a savory dish)

For the filling:

  • 1 c. fresh farmer’s cheese
  • 1/3 c. granulated sugar
  • 1 t. vanilla
  • 1/3 c. plain non-fat yogurt

4 c. fresh fruit of your choice, ready to serve

Beat the first four ingredients together in a large measuring cup.

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Add the next three ingredients and whisk to blend.

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There’ll still be a few lumps but that’s okay. Let the batter sit for at least 15 minutes.

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While the batter is resting make the filling. Stir the sugar and farmer’s cheese together.

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Then whip the yogurt in by hand. Put it in the fridge until you’ve finished the crepes.

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Heat the pan and add about a tablespoon of batter. Swirl the pan around to cover the bottom. It should start to set immediately.

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When you see a brown lacey edge it’s ready to turn.

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Sometimes if the pan isn’t yet hot enough it will stick a little. But that’s okay.

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When you get rolling they will turn nicely.

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When you’ve used all the batter you’re ready to fill them.

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Turn a crepe mottled side up and schmear a spoonful of cheese filling on it.

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Roll it up, starting with the filled side and put it on a plate. Continue on, two crepes per serving.

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Remember that one from before that didn’t turn? If you have others like that, that won’t roll as nicely, you can still spread them with cheese. Just fold them in quarters instead.

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Top each serving with a cup of sliced fresh fruit and a sprinkle of powdered sugar.

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Even if you’re making this for two go ahead and make the full batch of crepes. They freeze well between sheets of waxed paper and they’ll be ready to go when you are.


Two years ago: Macarons, Italian Style
One year ago: Traverse Cherry Pie

beets5_little-house-dunes

by Heather Harris Brady

I know, a whole lotta people hate beets. But if you’re one of them then you’re probably skipping this post anyway.

I happen to really like them. I like them even more when they’re ginned up with some vinegar and sprinkled with feta or goat cheese. Roasted beets are your friend. You can make a big batch on Sunday and enjoy them in your lunches for a week or two.

I like to use different colors of beets if I can find them, and if you can find heirlooms so much the better. I’m using golden beets and regular red beets here.

Roasted Beet Salad, Enough for six entree-sized salads

  • Six whole beets, about 4″ across, washed and scrubbed
  • Two c. water
  • 1 c. apple cider vinegar
  • 1/2 c. sugar
  • 2 t. salt
  • 8 oz. feta or goat cheese
  • Fresh toasted nuts for garnish

Preheat the oven to 375. Rub the beets with olive oil and put them in a baking dish. Bake for about 60 minutes, until tender all the way through.

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Let the beets cool, then peel and slice them 1/4″ thick. Keep the red beets away from the others or they will turn red! I put them directly in storage containers at this point.

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Combine the water, vinegar, sugar and salt. Microwave for about 30 seconds and stir until the sugar and salt is dissolved.

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Pour the mixture over the beets and refrigerate them. Let them sit overnight and they’re ready to use!

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Arrange them on a plate and sprinkle them with the cheese and nuts. You can go crazy here, add some grains, put them over lettuce, drizzle on a little balsamic dressing, whatever you like.

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This makes a great vegetarian entree too.

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Two years ago: Seeded Crackers
One year ago: Classic Italian Buttercream

arepa12_little-house-dunes

by Heather Harris Brady

Over the next few weeks I’m going to be working in some south-of-the-border recipes as we head toward Cinco de Mayo. Today I’m bringing you arepas. Now they might be street food in your neck of the woods, but should you not be that lucky the good news is – it’s easy to make your own.

You do need the special masa, pre-cooked cornmeal, which you can order online. Note: This is not to be confused with masa harina. It’s often called masarepa or just look for the bag marked P.A.N.

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I found it at my local Latino grocery, where the shopkeeper said most people prefer the Venezulean variety as opposed to the Colombian one. It comes in white cornmeal, yellow cornmeal and a sweetened variety. I’m using the plain white cornmeal.

You can cook these as patties, then split them for filling – or you can cook them filled with just about anything – cheese, refried beans, chopped veggies or meat. As you knead it the dough takes on a super-fun resilient texture that feels great when you work with it. These remind me very much of the fried cornmeal mush my grandma used to make, just in a different form. They’re gluten-free, easy, quick and delicious – and they’d make a terrific vegetarian entree.

Arepas, Makes about eight 3″ filled patties

  • 2 c. precooked cornmeal
  • 2 T. softened butter
  • 1 t. salt
  • 2-1/2 c. warm water
  • 1-1/2 c. filling ingredients (shredded cheese, refried beans, etc.)

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Combine the cornmeal and salt in a bowl. Swirl the warm water in with your fingertips. As the dough starts to come together knead in the butter. Continue kneading for two minutes until you have a soft, bouncy dough.

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Assemble your filling ingredients. I’m using leftover fajita chicken, chopped fine, and cheese.

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Pat a round of dough out into a circle and add a dab of filling.

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Top it with another circle and pinch around the edges to seal.

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When you have all your patties formed, heat 2 T. of olive oil in a heavy skillet. (You also grill these.)

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Cook for about four-five minutes, until nicely browned. Then turn and do the other side.

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Serve these hot with salsa or another spicy sauce of your choice.

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Two years ago: Fresh Ginger Carrot Muffins
One year ago: Chicken Kiev with Farro Pilaf

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