The Home Creamery (17 page)

DRESSING

1 cup
HOMEMADE SOUR CREAM (
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AND
52
)

1 tablespoon tarragon vinegar

1 tablespoon prepared horseradish

1 teaspoon sugar

½ teaspoon salt

½ teaspoon minced fresh chives

SALAD

1 small head curly leaf lettuce, rinsed and spun dry

1 ripe avocado, peeled and sliced

½ medium cucumber, sliced

1.
Make the dressing: Mix the sour cream, vinegar, horseradish, sugar, salt, and chives in a small bowl until well blended.

2.
Make the salad: Tear the lettuce into small pieces and divide among 4 serving bowls. Arrange avocado and cucumber over lettuce and top with dressing. Serve right away.

MAKES ABOUT 1 CUP DRESSING

SPINACH SALAD WITH HERBED GOAT CHEESE

Dried cranberries and herbed goat cheese add texture and flavor to this longtime favorite salad.

1 teaspoon
HOMEMADE BUTTER (
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31
)

⅓ cup sliced almonds

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar
Salt and freshly ground black pepper

1 (10-ounce) bag baby spinach, rinsed and spun dry

½ cup dried cranberries
or
cherries

½ cup (4 ounces)
HERBED GOAT CHEESE (
PAGE 77
)
, crumbled

1.
Melt the butter in a small skillet. Add the almonds and cook over medium-high heat, stirring constantly, until golden, about 3 minutes. Drain on paper towels and let cool completely.

2.
Whisk the olive oil with the vinegar in a small bowl and season to taste with salt and pepper. Toss the spinach, dried cranberries, and almonds in a large bowl. Add the vinaigrette and toss well. Add the goat cheese, toss the salad lightly, and serve.

SERVES 4

COLESLAW WITH BUTTERMILK DRESSING

This slaw (the word “cole” comes from the German word
kohl,
which means cabbage) is a picnic favorite. The buttermilk gives it a tangy, rich flavor.

½ head green cabbage, shredded

1 large carrot, peeled and shredded

1 medium sweet onion, thinly sliced

1 teaspoon salt

4 slices bacon

1 cup
HOMEMADE BUTTERMILK (
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39
)
, stirred well

2 tablespoons canola oil

2 tablespoons cider vinegar

1 teaspoon dry mustard

2 teaspoons sugar
Salt and freshly ground black pepper

1.
Toss the cabbage, carrot, onion, and salt in a colander set over a medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse under cold running water, and press to drain; pat dry with paper towels.

2.
Cook the bacon in a medium skillet over medium heat until crisp and brown, about 6 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Crumble cooled bacon.

3.
Mix the buttermilk, oil, vinegar, mustard, and sugar in a medium bowl. Add the cabbage mixture and bacon and toss to coat. Season to taste with additional salt and the pepper. Cover and refrigerate until ready to serve.

SERVES 4 TO 6

TOMATO-MOZZARELLA SALAD

In Italy, this is known as
insalata caprese
(the salad from Capri). It’s best in summer, when tomatoes and basil are at their peak. Homemade mozzarella has a softer texture and sweeter, more delicate flavor than commercial mozzarella. The best way to slice fresh mozzarella is to freeze it first for about 1 hour.

4 ripe medium garden tomatoes (about 1½ pounds), each cut into 6 slices

8 ounces
HOMEMADE MOZZARELLA (
PAGE 84
)
, cut into 12 slices

¼ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

½ cup fresh basil leaves

Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil and serve.

SERVES 6

BEET SALAD WITH GOAT CHEESE AND BACON

The natural sweetness of the beets is a perfect match for the tang of the goat cheese and smoked flavor of the bacon.

12 small red beets (about 1½ pounds), stems and roots trimmed

2 tablespoons plus ¼ cup extra-virgin olive oil Coarse salt and freshly ground black pepper

4 slices bacon

1½ tablespoons red wine vinegar

¼ cup snipped fresh chives or chopped green onions

½ cup (4 ounces)
HERBED GOAT CHEESE (
PAGE 77
)
, crumbled

1.
Preheat oven to 450°F. On a large sheet of aluminum foil, toss the beets with the 2 tablespoons oil and season with salt and pepper. Seal foil and place the packet on a rimmed baking sheet. Roast the beets until tender when pierced with a paring knife, about 45 minutes. Let cool slightly, then peel and cut into quarters.

2.
Meanwhile, cook the bacon in a small skillet until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Crumble when cool enough to handle.

3.
Whisk together the ¼ cup oil and vinegar in a large bowl until emulsified. Season with salt and pepper to taste. Add beets and chives and toss gently to combine.

4.
Spoon beets onto serving pates and top each serving with crumbled bacon and goat cheese. Serve right away.

SERVES 4

BUTTERMILK ONION RINGS

These are best served right after frying, when the coating is light and crisp. If left to stand, they may become soggy.

1 cup
HOMEMADE BUTTERMILK (
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)
, stirred well

1 cup unbleached all-purpose flour

½ cup cornmeal

¼ teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 medium sweet Vidalia onions, sliced into ¼-inch thick rings

4 cups vegetable oil

1.
Pour the buttermilk into a shallow bowl. Mix flour, cornmeal, cayenne, salt, and pepper on a large sheet of waxed paper.

2.
Add onion rings to buttermilk and, using a fork, toss to coat. Sprinkle ½ cup of the flour mixture evenly on a baking sheet.

3.
Heat oil in a 6-quart Dutch oven or heavy-bottomed pot to 325°F. Check temperature with a deep-fry thermometer.

4.
Remove one-third of the onion rings from the buttermilk, shaking off excess, and toss in the flour mixture to coat. Place the rings on the flour-coated baking sheet.

5.
Working in small batches, place coated rings carefully into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper towel-lined baking sheet.

6.
Sprinkle another ½ cup of flour mixture evenly on the baking sheet and toss another one-third of the onion rings in the mixture to coat. Cook as above. Repeat with remaining ½ cup of flour mixture and rings. Serve hot.

SERVES 6

TOMATO GRATIN

This delicious gratin can be baked and served immediately or assembled and refrigerated overnight before baking. It uses sourdough bread that’s now available sliced in supermarkets.

8 slices sourdough or whole-wheat bread, toasted

2½ pounds large, ripe tomatoes, cut into ¼-inch-thick slices

1 garlic clove, minced

¼ cup snipped fresh chives

½ teaspoon salt
Freshly ground black pepper

1 cup (8 ounces)
HOMEMADE GOAT CHEESE (
PAGE 77
)
or
GOAT’S MILK FETA CHEESE (
PAGE 80
)
,

1 tablespoon olive oil

2½ tablespoons grated Parmesan cheese

1.
Preheat oven to 350°F. Coat a shallow 2-quart baking dish lightly with cooking spray.

2.
Arrange 4 slices of bread over the bottom of the baking dish, tearing to fit. Top with half of the tomato slices.

3.
Sprinkle the garlic over the tomatoes, then sprinkle with half the chives. Season to taste with salt and pepper. Crumble the goat cheese over the chives and drizzle with 1½ teaspoons of the oil.

4.
Top with the remaining bread slices, pressing firmly to fit. Arrange the remaining tomato slices on top, then sprinkle with the remaining chives, the Parmesan, and additional pepper to taste. Drizzle with the remaining 1½ teaspoons oil.

5.
Bake for 40 to 45 minutes or until cheese on top is golden and the tomatoes are soft. Serve warm.

SERVES 6

CORNMEAL BISCUITS

Biscuits can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 350°F oven for 10 minutes.

1¾ cups unbleached all-purpose flour

¾ cup fine cornmeal

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

¼ cup cold
HOMEMADE BUTTER (
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31
)
, cut into small pieces

1½ cups shredded extra-sharp cheddar cheese

3 tablespoons finely grated Parmesan cheese

3 scallions (white and light green parts), finely chopped

1 ⅓ cups
HOMEMADE BUTTERMILK (
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39
),
stirred well

1.
Preheat oven to 450°F. Grease a large baking sheet.

2.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a large bowl, then blend in butter with your fingertips, two knives, or a pastry blender until mixture resembles coarse meal. Stir in the cheddar, Parmesan, and scallions with a wooden spoon. Stir in buttermilk until just blended.

3.
Drop dough in 8 equal mounds about 2 inches apart on the prepared baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.

MAKES 8

TWISTED WHEY-WHEAT ROLLS

Save the whey when making ricotta or cream cheese and use it in this recipe. It adds great flavor. If whey isn’t available, then substitute warm water. For the freshest texture and flavor eat the rolls within 12 hours. Leftovers can be stored, wrapped in plastic, at room temperature for up to 2 days.

1 package active dry yeast

2 cups fresh whey (from ricotta or cream cheese), warmed to 105 to 115°F

¼ cup sugar

2 teaspoons salt

1 tablespoon
HOMEMADE BUTTER (
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31
),
melted