A String of Pearls
Of my three sisters, two of them are close to me in birth date - although they are nine and seven years older than me (much, much older, I know... wink!) we are celestially close! My one sister was born June 30 and the other July 8, and as for "yours truly", I am in the middle! This makes for a very festive month little time span for we girls... party, party, party :)
Hot, Hot, Hot!!!
The steamiest time of the year has special food memories for us all. We shared such a dinner (and Boston Cream Pie!) for Sue's B-Day on July 1 -- she had plans for the actual birth date with some gal pals, so we combined forces on Canada Day.
Dinner was prepared by my dear Momma (MMM for Marvelous Mother Martha) and it proved to be a German farm family feast -- what a delight: farmer sausage, roast chicken, new potatoes with dill and sour cream, steamed green beans and Russian Salad.
The Russian Salad recipe comes from my maternal Grandmother, Susanna Kitzmann (Nast) whose family roots were in Russia (authentic, NOT the famous red dressing in the Kraft bottle!). The recipe follows and I hope you will try it. It makes a lovely meal on its own, but is especially wonderful with a bit of roast chicken or lean sausage and new potatoes on the side. We are very lucky in my area to have access to wonderful Mennonite-made farmer sausage - very lean and flavourful; but you could substitute any favourite sausage or barbecued ribs.
Susanna's Russian Salad
Ingredients for the Dressing:
1/2 cup buttermilk
1- 2 tsp. liquid honey, or other sweetener
Dash of salt
Dash of pepper
2 Tbsp. mayonnaise (regular or low fat)
Ingredients for the Salad:
10-12 cups fresh mixed garden greens (our typical mix is Romaine, red leaf lettuce and green leaf lettuce)
1/3 cup fresh dill weed greens, finely cut
1/3 cup fresh chives, finely cut
1/2 lb. bacon, fried to crisp and crumbled
Optional: 2 medium tomatoes, chopped and drained
Prepare dressing and bacon in advance and refrigerate until serving time. At serving time, toss greens together with bacon, reserving a bit of the dill, chives and bacon for garnishing. Toss greens/bacon mix with dressing, garnishing with bacon, tomatoes and herbs. Serve immediately - serves 4-6.
Enjoy!
Showing posts with label buttermilk. Show all posts
Showing posts with label buttermilk. Show all posts
Sunday, July 4, 2010
Sunday, October 25, 2009
October 25, 2009
Spooky...
Is is just our city, or are people becoming just a little too aggressive? I don't think we are close to the next full moon, but boy did I see a lot of crazy drivers today. My way to cope is to have lots of good tunes in the car and just sit back from the kooks! Be careful out there...
Displaced by Renos
Today the old tile was being ripped out in our main bathroom and replaced by bead board, so I headed to my studio to paint with my nine-year-old son and 18-year-old daughter. We had a mellow day together. Little dude was not keen on the art scene today, but my daughter painted for a long time and then made an awesome origami turtle.
Tea and Biscuit Heaven!
At three-thirty-ish I began to have a hankering for tea and biscuits. Rummaging through cookbooks I found an amazing buttermilk version that we enjoyed with raspberry jam, three fruit marmalade (orange, grapefruit, lemon) and hot Red Rose (orange pekoe) tea. Easy to make and so buttery good -- the first batch disappeared, so I fired up the oven again and cranked out another batch. Hope you will enjoy making and eating these -- the recipe is from one of the Best of Bridge books.
B.B.B. Biscuits
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. baking powder
1/2 cup chilled butter
1 cup fresh buttermilk
In a medium bowl, blend together the flour, salt, soda and baking powder. Cut in the butter until mixture resembles coarse bread crumbs. Gradually stir in the buttermilk until the mixture begins to ball together. Turn out onto a floured surface and roll out 1/2" thick. Cut into 2.5" rounds with a floured juice glass or biscuit cutter. Bake at 450 degrees Fahrenheit for 13-15 minutes. Yield: 16 biscuits.
Note: I lay these out on my large pizza stone -- just love baking scones and biscuits on the stone. Get a lovely golden biscuit overall with no worries of overcooking the bottoms.
Is is just our city, or are people becoming just a little too aggressive? I don't think we are close to the next full moon, but boy did I see a lot of crazy drivers today. My way to cope is to have lots of good tunes in the car and just sit back from the kooks! Be careful out there...
Displaced by Renos
Today the old tile was being ripped out in our main bathroom and replaced by bead board, so I headed to my studio to paint with my nine-year-old son and 18-year-old daughter. We had a mellow day together. Little dude was not keen on the art scene today, but my daughter painted for a long time and then made an awesome origami turtle.
Tea and Biscuit Heaven!
At three-thirty-ish I began to have a hankering for tea and biscuits. Rummaging through cookbooks I found an amazing buttermilk version that we enjoyed with raspberry jam, three fruit marmalade (orange, grapefruit, lemon) and hot Red Rose (orange pekoe) tea. Easy to make and so buttery good -- the first batch disappeared, so I fired up the oven again and cranked out another batch. Hope you will enjoy making and eating these -- the recipe is from one of the Best of Bridge books.
B.B.B. Biscuits
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. baking powder
1/2 cup chilled butter
1 cup fresh buttermilk
In a medium bowl, blend together the flour, salt, soda and baking powder. Cut in the butter until mixture resembles coarse bread crumbs. Gradually stir in the buttermilk until the mixture begins to ball together. Turn out onto a floured surface and roll out 1/2" thick. Cut into 2.5" rounds with a floured juice glass or biscuit cutter. Bake at 450 degrees Fahrenheit for 13-15 minutes. Yield: 16 biscuits.
Note: I lay these out on my large pizza stone -- just love baking scones and biscuits on the stone. Get a lovely golden biscuit overall with no worries of overcooking the bottoms.
Subscribe to:
Posts (Atom)
