Debbie Macomber's Cedar Cove Cookbook (26 page)
Read Debbie Macomber's Cedar Cove Cookbook Online
Authors: Debbie Macomber
B
aking this substantial side dish in a cast-iron skillet imparts a rugged crust. Buttermilk and cheese make for a moist, tender interior.
Serves 6 to 8
4 slices bacon
1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
¼ teaspoon salt
1 ¼ cups buttermilk
¼ cup vegetable oil
1 large egg
¼ cup brown sugar
½ teaspoon baking soda
1 cup shredded cheddar cheese
1.
Preheat oven to 375°F. Cook bacon in a 9-inch cast iron skillet over medium heat until crisp. Remove bacon; transfer to a paper towel-lined plate to drain. Pour off most of the fat from skillet. Set skillet over low heat; add butter to melt.
2.
In a large bowl, combine flour, cornmeal, baking powder and salt. In another bowl, whisk buttermilk, oil, egg, sugar and baking soda until blended. Fold wet ingredients into dry until just combined. Do not overmix. Fold in cheese.
3.
Scrape cornbread batter onto melted butter in warm skillet. Crumble bacon and sprinkle over top of batter. Place skillet in oven and bake 30 minutes, until top is golden and a toothpick inserted in center comes out with few crumbs attached. Cool 5 minutes before cutting into wedges.
TIP
Baking the cornbread in a preheated, well-oiled skillet makes for the crispest crust.
C
ut the breast pieces in half to help them cook more evenly on the grill. Serve any leftover sauce on the side and store the remainder, tightly sealed, in the refrigerator for up to a week.
Makes 1 ¼ cups sauce and 10 pieces chicken
1 cup ketchup
¼ cup cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
1 teaspoon Tabasco or hot sauce
1 whole chicken (about 4 pounds), cut into 10 pieces
Salt and pepper
1.
In a small saucepan over low heat, combine ketchup, vinegar, molasses, mustard and hot sauce. Cook for 3 to 5 minutes, stirring occasionally.
2.
Preheat grill. Season chicken with salt and pepper. Place chicken pieces, skin side down, over the hottest part of the grill. Cook, uncovered, about 2 minutes, until golden brown. Turn pieces and move off the direct flame to the cooler edges of the grill. Cook 15 to 20 minutes, turning and moving the chicken pieces occasionally to prevent charring and flare-ups.
3.
Baste chicken with BBQ sauce in the last 5 minutes of grilling, turning the pieces so that the sauce is heated through.
TIP
To tell when the chicken is done, poke the sharp tip of a knife into the thickest part of the breast and thigh; there should be no red or dark pink meat and the juices should run clear. An instant-read thermometer should read 160°F in the breast, 180°F in the thigh.
A
dding spinach to basil pesto keeps the sauce green and adds a blast of vitamins. More good news: this pasta is delicious warm, cold or at room temperature.
Serves 6
2 cups fresh spinach leaves, trimmed
2 cups fresh basil leaves
3 cloves garlic, chopped
2
/
3
cup extra-virgin olive oil
¼ cup pine nuts or walnuts
½ cup grated Parmesan cheese
Salt and pepper
1 pound rigatoni or tube pasta
1.
Place spinach, basil and garlic in food processor; process until finely chopped. Pour oil through feed tube; process 30 seconds. Add nuts, cheese, salt and pepper; process until sauce forms.
2.
Cook pasta according to package directions; retain ½ cup cooking water before draining. Toss hot pasta with sauce, adding cooking water as needed.
TIP
This recipe makes enough pesto for 2 pounds of pasta, so freeze the extra sauce for another night.
T
his crisp topping is spiked with ginger for a delicious change of pace.
Serves 8
FILLING
2 pounds rhubarb, cut into ½-inch pieces
½ pint fresh strawberries, quartered (about 1 cup)
¾ cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
TOPPING
1 cup all-purpose flour
1 cup old-fashioned or quick oats
¾ cup dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger Pinch salt
10 tablespoons (1 ¼ sticks) unsalted butter, cut into pieces, cold
1.
Preheat oven to 350°F. In a large bowl, combine rhubarb, strawberries, granulated sugar, lemon juice and 2 tablespoons flour. Pour into a 9-inch pie dish.
2.
For topping: In food processor, pulse 1 cup flour, oats, brown sugar, cinnamon, ginger and salt until combined. Add butter pieces; pulse until dough holds together in clumps. Sprinkle topping evenly over fruit, mounding slightly in the center
3.
Bake 1 hour, until topping is lightly browned and fruit is bubbling. Let sit 10 minutes before serving.
TIP
Rhubarb is best when it’s fresh from the field in spring or summer. Hothouse rhubarb’s flavor pales in comparison. Be sure to cut the rhubarb into small pieces so it cooks through.
T
his brilliantly-colored pie stars the sweetest fruits of summer: peaches and raspberries. Serve the warm cobbler with vanilla ice cream or whipped cream.
Serves 8
FILLING
2 ¼ pounds ripe peaches (about 6), peeled and cut into thick wedges
1 6-ounce carton raspberries (about ¾ cup)
1
/
3
cup granulated sugar
2 tablespoons cornstarch or flour
1 tablespoon fresh lemon juice Pinch salt
TOPPING
1 cup all-purpose flour
¼ cup granulated sugar, plus additional for topping
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 tablespoons unsalted butter, cold, cut into small chunks
1
/
3
cup plain yogurt or buttermilk
1.
Preheat oven to 400°F; set oven rack to lower-middle position.
2.
For filling: In a large bowl, toss peaches and raspberries with
1
/
3
cup sugar; let stand for 10 minutes, tossing several times. Fold in cornstarch, lemon juice and salt. Pour into an 8-inch square glass baking dish. Bake 10 minutes, until juices are bubbling.
3.
For topping: In food processor, pulse 1 cup flour, ¼ cup sugar, baking powder, soda and salt to combine. Add butter; pulse until mixture resembles coarse meal. Pulse in yogurt until a wet, slightly sticky dough forms. (Do not overmix.)
4.
Drop dough in 9 equal mounds over fruit, spacing them at least ½ inch apart. Lightly sprinkle mounds with additional sugar. Bake 18 minutes, until topping is golden and fruit is bubbling. Transfer to wire rack to cool.
TIP
Don’t make the biscuit dough ahead of time; if the unbaked dough is left to stand too long, the biscuits will not rise properly.