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Monthly Archives: August 2013

Prosecco-Raspberry Gelée

Saturday, August 3, 2013

Ingredients 2 cups (9 ounces) fresh raspberries 3/4 cup plus 2 tablespoons sugar, divided 2 tablespoons fresh lemon juice, divided 1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided 3 1/2 teaspoons unflavored gelatin (measured from two 1/4-ounce envelopes) 3/4 teaspoon orange-flower water (optional) ingredient info: Orange-flower water, a flavoring extract, is available in the cocktail-mixers or baking section of better supermarkets and at liquor stores […]

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White Bean Tapenade

Saturday, August 3, 2013

Ingredients 1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped 1/2 cup pitted mixed olives, coarsely chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes 1 tablespoon (or more) fresh lemon juice Kosher salt, freshly ground pepper 1 baguette (for serving) Preparation Toss beans, olives, parsley, oil, lemon […]

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Black-Eyed Pea Salad With Fennel and Dill

Saturday, August 3, 2013

1 cup black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1/2 onion, intact 1 bay leaf Salt to taste 2 medium tomatoes, in season only, diced 1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin […]

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Spent Grain Bread

Saturday, August 3, 2013

Sponge: 1/2 tsp active dry yeast (not rapid rise) 3/4 c water (room temperature) 3/4 c spent grain from brewing, still damp and at room temperature 1 1/2 c bread flour Dough: 4 cups bread flour 1 cup water (room temperature) 2 tbsp honey 2 tsp salt For the Sponge: Mix the yeast into the water […]

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