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1. Buy lamb chops on sale because they are going to expire soon.
2. Come home and place them in the freezer 'cuz doggone it this time things are going to be different.
3. Thaw with a plan. (Things are still looking good.)
4. Busy, busy, busy. Forget, forget, forget. (The Downfall)
5. Ugh. Let the marination begin. And as always, don't forget to rinse and stinky meat first.
Herb Lamb Chops
1/4 c. oil
1 t. thyme
1 t. rosemary
4 garlic cloves, pressed or equivelant
2 t. kosher salt, optional
6-8 lamb loin chops
Combine the first 5 ingredients in a plastic food bag. Add chops and marinate overnight in the refrigerator or 30 mins. to 1 hour at room temperature.
To grill: Preheat grill on high. Add chops and turn to low. Turn as needed. Grill to a temperature of 140 degrees. Transfer lamb to platter, cover, and let rest 5 minutes.
To roast in oven: Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.
This tastes amazing. Use it instead of sour cream. Or any other way you would like to get it onto your tongue. Pictured below it is used like butter with a biscuit topped with creme fraiche and jam.
Creme Fraiche
(Kind of pronounced krem, like the krem in Kremlin, fresh)
From foodwishes.blogspot.com
2 cups heavy whipping creme, do not use ultra-pasteurized
2 T. cultured buttermilk, not ultra-pasteurized and relatively fresh
Place ingredients in a jar and mix. Cover with a breathable lid such as a coffee filter or cheese cloth. Secure with rubber band. Place in a warm spot (72-75 degrees). The oven with the light on is a good place. I placed my near a crockpot that was turned on. Let it sit undisturbed for 24 hours. After 24 hours, remove lid and mix. Place a regular lid on the jar and refrigerate for 24 hours. Try not to eat the whole jar. It will keep 7-14 days.
Update: TZ made creme fraiche and then used it as a starter to make a new batch. It worked great. All he did was added a heaping spoonful of creme fraiche to 2 c. of cream and mixed it well then followed the rest of the directions. Thanks TZ!
If you have some stale pretzels lying around, smoother them with ketchup. It takes just like a hot dog.
You're welcome.
And I don't mean on my stomach. Maybe.
Swedish Cinnamon Twists
Adapted from Make-a-Mix Cookery
Makes 24
Hot Roll Mix
5 lbs. all-purpose flour 1 1/4 cups sugar
4 Teaspoons salt
1 cup instant nonfat dry milk
Combine together and put in large airtight container to store. Use within 6 months.
Bread mixture:
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix Cinnamon
Filling, see below
3 tablespoons butter, melted
Powdered Sugar Glaze, see below
Cinnamon Filling:
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts (if desired)
Combine brown sugar, cinnamon and nuts in a small bowl.
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 tablespoon butter, melted
2 tablespoon hot water
Combine powdered sugar, melted butter and hot water in a small bowl to make a thin glaze. In a small bowl, dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan (or in microwave); buttermilk should curdle.
In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter. Let buttermilk and butter cool then add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball.
On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional Hot Roll Mix if necessary to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Generously grease 2 baking sheets. Prepare Cinnamon Filling. Punch down dough. Roll out to a 12"x 20" rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4-inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 t0 40 minutes.
Preheat oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm.
Here is basically the same recipe without making the hot roll mix first.
Swedish Cinnamon Twists
From Taste of Home
Makes 30
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 cups warm buttermilk (110 to 115 degrees F-will appear curdled) 1/2 cup butter, softened
6 tablespoons sugar
2 eggs
2 teaspoons salt
1/2 teaspoon baking soda
7 1/2 cups all-purpose flour
Filling:
1/4 cup butter, melted
1 cup packed brown sugar
1 teaspoon ground cinnamon
Glaze:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon hot water
In a mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well. Stir in flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangles; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; spoon over warm twists.
Whole Wheat Cinnamon Rolls
Adapted from my friend C.F.
Makes 24
1 1/2 cups warm water (110 to 115 degrees)
1 can nonfat evaporated milk
1/2 cup oil
8 cups whole wheat flour (may use half white and half whole wheat)
1 T. lemon juice
1 1/2 T. yeast
3/4 cups honey
1 egg white or 1 egg
1 t. salt
1 1/2 t. baking powder
Raisins (optional)
Nuts (optional)
Glaze: 1 cup powdered sugar
2 T. hot water or milk
Warm the milk (110 to 115 degrees) and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. For light rolls, make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.
Knead the dough for 10 minutes and let it relax for 15 minutes. Halve the dough. Roll out each half to 1/4 to 1/2 inch thickness forming a 12 x 9 inch rectangle. Brush surface lightly with melted butter and sprinkle with cinnamon and a tine amount of brown sugar. Roll up from long side; seal seam. Cut into 1 inch slices.
Place on well greased pans. Allow to rise until they are double in bulk.
Bake at 350 degrees for 10-14 minutes or until they are lightly brown. Combine glaze ingredients. Remove from oven. Spoon or brush glaze on rolls while still warm. Remove rolls from pans. Place on wire rack to cool.
For a quicker rise time, place in oven set at 150 degrees for 15 minutes, then bake.
Variation: Add diced apples in the filling.
Started zucchini in an 18-count egg carton because you know it doesn't grow fast enough. I probably shouldn't mention I planted 200 onion bulbs. They were only $3. Who can resist that?
Almond Cream Cheese Pound Cake
Adapted from Rosie's Bakery
Cake
3 cups flour
3 sticks (1 1/2 c.) butter, at room temperature
1 package (8 oz) cream cheese, at room temperature or warmed lightly in a microwave
3 cups sugar
1 T almond extract
6 large eggs, at room temperature
Glaze
1 cup confectioner's sugar
2 1/4 t. almond extract
2 T hot water
1/4 cup chopped slivered almonds (optional)
1. Preheat the oven to 325 degrees. Lightly grease a 10-inch tube or Bundt (the large original size) pan with butter or vegetable oil. If you are using the smaller Bundt pan (like pictured), this recipe will make 2 cakes.
2. Sift the flour into a small bowl and set aside.
3. Cream the butter, cream cheese, sugar, and almond extract in a medium-size mixing bowl with the mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
4. Add eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the bowl each time. When all the eggs are added, mix 30 seconds more.
5. Stir the flour gently into the batter with a rubber spatula. Then mix on low speed 5 seconds, scrape the bowl, and blend until the batter is smooth and even, 5 to 10 seconds.
6. Pour the batter into the prepared pan. Bake the cake on the center oven rack until golden and firm to the touch, and a tester inserted in the center comes out dry, about 1 hour 35 minutes.
7. Allow the cake to cool completely in the pan before unmolding!
8. Prepare the glaze: Stir the confectioner's sugar, almond extract, and water together in a small bowl with a small whisk until the sugar is completely dissolved. (Add more sugar if thicker glaze is desired.)
9. Remove the cake from the pan and place it on a cookie sheet. Pour the glaze over the cake slowly so that it covers the top and drips down the sides. Sprinkle the almonds over the top immediately. When the glaze hardens, transfer the cake to a pretty serving plate.
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