BUTTERMILK FRENCH TOAST

• 1 1/2 cups well-shaken buttermilk
• 4 large eggs
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)
• 4 1/2 tablespoons unsalted butter, divided

Preheat oven to 200°F. 

Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes. 

Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.

BERRY SHORTCAKES WITH WHIPPED CREAM CHEESE

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

3/4 teaspoon coarse salt

1 3/4 teaspoons baking powder

¼ teaspoon baking soda

1 stick cold unsalted butter, cut into small pieces

8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature

2 ounces blueberries (about 1/3 cup), plus more for serving

2 ounces strawberries, hulled & diced (about 1/3 cup), plus more for serving

3/4 cup well-shaken buttermilk

1/3 cup confectioner’s sugar, plus more for serving

1 ¼ cups heavy cream

This recipe makes four blueberry & four strawberry shortcakes. Coat 2 parchment-lined baking sheets with cooking spray.  Whisk together flour, granulated sugar, salt, baking powder, & baking soda in a large bowl.  Incorporate butter & cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal.  Transfer to freezer & chill 30 minutes.

Preheat oven to 425° with racks in upper & lower thirds.  Transfer half of flour mixture to another large bowl.  Add blueberries to 1 bowl & strawberries to other bowl.  Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with rubber spatula until a sticky dough forms.  Do not over mix.  Divide dough into 4 even mounds & place 2 inches apart on 1 baking sheet.  Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes.  Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely. 

Meanwhile, beat together remaining 6 ounces cream cheese & confectioner’s sugar with a mixer until smooth.  Gradually add cream, beating just until mixture becomes smooth & thick, about 1 minute.  Do not over beat.  Serve alongside shortcakes & berries, with confectioner’s sugar for sprinkling.

RICE PUDDING

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

SOUR DOUGH PANCAKES

Sour Dough Pancakes

Step #1  Starter  (You can also buy starters in kitchen specialty shops.)

Mix in crockery container:
2 1/2 C flour
2 C warm distilled water
1 pkg. dry yeast

Cover with a towel and let set on counter or warm area until it bubbles and smells sour or fermented (1-3 days, depending on temperature).

Step #2  Basic Batter
Repeat Step #1 in separate bowl.

Add 1 C starter and mix together.

Cover with a towel and let sit out 1-3 days.

Pancakes

Take 1 C of Step #2 and return to original starter (Step #1)  Refrigerate for future use.

Use the rest of what's in Step #2 and add the following ingredients that have been mixed well:
1 egg
2 T oil
1/4 C evaporated milk
Beat thoroughly.

Combine:
1 t salt
1 t baking soda
2 T sugar

Gradually fold dry ingredients into liquid ingredients and batter.  Allow batter to rest 10-20 min.

Cook on lightly oiled, hot griddle.  Use only 1-2 T batter to make dollar sized pancakes.

Enjoy with fruit, syrup, jam, but take time to eat the first one with butter only to taste the sour flavor!

FIRECRACKER GRILLED SALMON

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 green onion, thinly sliced

1 tablespoon olive oil

1 tablespoon maple syrup

2 garlic cloves, minced

1 teaspoon ground ginger

1 teaspoon crushed red pepper flakes

½ teaspoon sesame oil

¼ teaspoon salt

4 salmon filets

In a small bowl, combine the first 10 ingredients and marinate salmon for up to 30 minutes in the refrigerator.  Grill, basting occasionally with remaining marinade. 

BBQ'D SPARE RIBS

2 lbs country style pork ribs
2 tablespoons butter
1/2 onion, chopped
2 tablespoons brown sugar
1 cup tomato sauce or 1 cup ketchup
3 tablespoons Worcestershire
1 tablespoon mustard
1 cup water

Sauté onions. Mix all other ingredients together and add onions. Pour over meat. Bake in a roaster pan 1 1/2 hours at 350 or crock pot on low for 8 hours.

SPANISH CHICKEN

3 tablespoons olive oil
10 chicken thighs (bone in, with skin)
3 mild Italian sausages, cut into 3 inch pieces
15 baby red potatoes, half the larger ones
1 red onion, peeled and roughly chopped
2 teaspoons dried oregano
grated zest of one orange
salt to taste

Preheat the oven to 425°F.  Put the oil in the bottom of a shallow roasting tin (I used a jelly roll baking tray). Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up.  Add sausages and potatoes.  Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents. Cook for 30 minutes, then baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.