pagan living
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Spring 2013 Cookbook
Radish & Herbed Goat Cheese Tea
Sandwiches pg 57
10 slices white bread16 oz spreadable goat cheese
20 radishes, thinly sliced
Fresh thyme, finely chopped
Fresh oregano, finely chopped
Fresh Italian parsley, finely chopped
Slice the crusts off of the white bread;
discard. Place one slice on top of
another and make two diagonal cuts,
creating 4 triangle-shaped stacks.Repeat with the remaining bread.
Mix the chopped herbs into the goat
cheese until well-blended.
Spread the herbed goat cheese on half
of the triangle slices. Layer 4-6 radish
slices on the cheese then top with a
second bread triangle.
Apricot, Dijon & Prosciutto TeaSandwiches pg 57
10 slices white bread
12 oz apricot preserves or jam
Dijon mustard
10 slices prosciutto
Slice the crusts off of the white bread;
discard. Place one slice on top of
another and make two diagonal cuts,creating 4 triangle-shaped stacks.
Repeat with the remaining bread.
Spread a layer of apricot preserves or
jam on half the triangle slices and a
layer of Dijon mustard on the other half.
Arrange half a slice of prosciutto on theapricot triangles and top with the Dijontriangles.
Individual Artichoke Gratins pg 57
4 cups artichoke hearts, chopped
1 1/3 cups leeks, sliced
1 cup milk
1 cups flour
1 can Cream of Mushroom soup
cup milk
1 teaspoon soy sauce
Black pepper, to taste
Preheat the oven to 350. Soak thesliced leeks in the 1 cup milk for 5
minutes. Heat olive oil in a large pan for
frying.
Take a handful of the onions and run
them through the flour with a fork to
coat. Fry in batches in the oil, stirring as
needed. Drain on paper towels.
Stir together the artichokes, 2/3 cup
fried leeks,soup, cup milk, soy sauce
and black pepper, then pour into eight 6-
ounce ramekins.
Bake for 25 minutes or until the
artichoke mixture is bubbling. Stir and
top with the remaining fried leeks.
Bake for 5 minutes or until the leeks are
golden brown.
Earl Grey Thyme Madeleines pg 57
2 large eggs2/3 cup sugar1 teaspoon vanilla extract teaspoon fresh thyme, finely chopped1 teaspoon Earl Grey tea, finely ground
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Pinch of salt1 cup all purpose flour10 tablespoons (1 1/4 sticks) unsaltedbutter,melted, cooled slightly
Preheat oven to 375. Generously butterand flour Madeleine pan.
Using electric mixer, beat eggs andsugar in a large bowl just to blend. Beatin vanilla, thyme, tea and salt. Add flour;beat just until blended.
Gradually add cooled melted butter insteady stream, beating just until
blended.
Spoon 1 tablespoon batter into eachindentation in pan. Bake until puffed andbrown, about 16 minutes. Cool 5minutes. Gently remove from pan.Repeat process, buttering and flouringpan before each batch. (Can be made 1day ahead.)
Mini Cupcakes for Fondue pg 58
2 egg whites
cup milk
1 1/8 tsp vanilla
1 cups sifted flour
cup sugar
tbsp + tsp baking powder
tsp salt
6 tbsp butter, softened
Preheat oven to 350 and generously
coat a 36-cupcake pan with non-stick
spray.
In a medium bowl, combine egg whites,
vanilla and one quarter of the liquid.
In a large mixing bowl, combine flour,
sugar, baking powder and salt and mix
together to blend. Add the butter and
remaining liquid.
Mix on low speed until dry ingredientsare moistened. Increase to medium
speed (high if using a hand mixer) for
1.5 minutes.
Then add the egg, vanilla and liquid
mixture in three equal parts, beating for
20 seconds between additions.
Pour the batter into prepared cupcake
trays. Place trays in the oven for 15-20minutes; remove when a toothpick stuck
in the center comes out clean. Let cool
for 10 minutes in the pan, then place on
a cooling rack.
Chocolate Buttercream Frosting forFondue pg 58
cup shortening
cup butter
1 cups powdered sugar
cup cocoa powder
1 tablespoon corn syrup
1 tablespoon milk
teaspoon vanilla
Pinch of salt
Beat the shortening and butter in an
electric mixer, just until combined.
Add the corn syrup, milk, vanilla and saltand beat just until combined.
Add the powdered sugar and cocoa
powder a half-cup at a time until light
and fluffy.
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Vanilla Buttercream Frosting for Fondue pg 58
cup shortening
cup butter
2 cups powdered sugar1 tablespoon corn syrup
1 tablespoon milk
teaspoon vanilla
Pinch of salt
Beat the shortening and butter in an
electric mixer, just until combined.
Add the corn syrup, milk, vanilla and salt
and beat just until combined.
Add the powdered sugar a half-cup at a
time until light and fluffy.
Smoked Turkey Apple Tea Sandwich
pg 64
Baguette
Butter
Smoked turkey
Cheddar cheeseSliced apple
Apple jelly
Salt and pepper to taste
Split a baguette in two and brush the
inside with softened butter. Fill with the
turkey, the cheese and sliced apple.
Season with salt and pepper and top
with apple jelly.
Roasted Vegetable Tea Sandwich pg64
Baguette
Sun dried tomato pesto
Goat cheese
Roasted eggplant slices
Roasted zucchini slices
Roasted red pepper strips
Split a baguette in two. Spread the
cheese on the bottom half, then spreadthe pesto on the top half. Fill with the
roasted eggplant, zucchini and red
pepper.
Wasabi & Sriracha Deviled Eggs pg
65
1 dozen large eggs
2 cups soy sauce
1/2 cup sake
1/2 cup chopped scallions
1/4 cup sugar
1/4 cup grated and peeled fresh ginger
1/4 cup mayonnaise
1 tablespoon Sriracha
2 1/4 teaspoon wasabi paste
1/4 cup snipped chives
Chinese five spice powder
In a large saucepan, cover the eggs with
cold water and bring to a boil. Boil for 1
minute. Cover the saucepan, remove
from the heat and let it stand for 10
minutes.
In a medium saucepan, combine the soy
sauce with the sake, scallions, sugar
and ginger. Add 1 cup of water and
bring to a boil. Transfer the mixture to a
heatproof bowl and let it cool
completely.
Drain the water from the eggs, run then
under cold water and then peel them.
Add the eggs to the soy mixture. Cover
with plastic wrap and refrigerate for at
least 4 hours.
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Drain the eegs and rinse slightly toremove any bits, pat dry. Using a slightlymoistened thin, sharp knife, cut the eggsin half lengthwise. Gently remove theegg yolks into a bowl and mash it with a
fork. Stir in the mayonnaise, sriracha,wasabi and 3 tablespoons of chives intothe yolks. Transfer the mixture to apastry bag with a star or plain tip. Setthe egg whites on a platter and pipe thefilling. Sprinkle the deviled eggs with theremaining chives and chinese five spicepowder.
Corn Avocado Salad pg 66
3 ears sweet corn1 sweet red pepper
1 small red onion
3 tablespoons vegetable oil
1 tablespoon lime juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 cup cilantro leaves
2 avocados
Cut the kernels from the ears of the corn
and put them in a large bowl. Dice red
pepper and red onion. Add them to the
corn kernels.
In a small bowl, combine oil, lime juice,
vinegar, salt, cayenne and pepper. Stir
to combine and pour over the corn
mixture. Toss to coat vegetablesthoroughly.
Mince cilantro leaves and add to the
salad. Toss to combine. Dice the
avocado, add to the salad and toss
gently.
Strawberry Orange Muffins pg 67
1 1/2 cups flour
1/2 cup unsalted butter at room
temperature
1 teaspoon baking powder1/4 teaspoon salt
3/4 cup chopped strawberries
Zest and juice of 1 orange
1 cup granulated sugar
2 eggs
1 cup fresh chopped in little pieces
strawberries
Preheat your oven in high temperature,
line 12 muffin tins with liners and setaside.
In a small bowl, mix together the flour,
baking powder and salt, set aside.
In a blender, puree the 1 cup of
strawberries, paas it through a sieve
and set aside.
In a small bowl, toss together the
remaining 1 cup of strawberries with
about 1/4 cup of the flour mixture, set
aside.
In a large bowl, cream together the
butter, sugar and eggs. Add the orange
zest and juice and the strawberry puree.
Whisk all together to combine well.
Add the flour mixture and mix just
enough to incorporate everythingtogether. Fold in the chopped strawberry
into the flour mixture.
Fill in the muffin tins. Bake for 20 to 22minutes or until toothpick inserted in thecenter comes out clean. Let cool
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completely before serving.
Lemonade pg 68
2 tablespoons lemon juice
1 1/2 tablespoons sugar syrup1 cup water
Mix the juice, syrup and water in a glass
and stir. Add ice to chill. Garnish with
lemon slices.
To make sugar syrup: equal parts of
sugar and water, bring them to a boil,
stir until the sugar dissolves, remove
from the heat. Cool before using.
Roasted Salmon with Rhubarb and RedCabbage pg 70
Recipe courtesy of Epicurious.com
4 teaspoons black or yellow mustard
seeds
1 1/4 cups fresh orange juice
1 cup sugar
1/3 cup water2 tablespoons finely grated orange peel
4 teaspoons coriander seeds
1 tablespoon caraway seeds
1 tablespoon minced peeled fresh
ginger
3 cups 2-inch-long 1/4-inch-thick
matchstick-size strips rhubarb (from
about 12 ounces trimmed rhubarb)
8 cups thinly sliced red cabbage (from
about 1/2 medium head)1/2 cup Sherry wine vinegar
1/2 cup dry red wine
6 6- to 7-ounce salmon fillets with skin
2 tablespoons olive oil
3 cups arugula
3/4 cup plain Greek-style yogurt
Stir mustard seeds in small dry skilletover medium heat until beginning topop, about 3 minutes. Transfer to smallbowl; reserve.
Bring orange juice, sugar, 1/3 cup water,and orange peel to boil in large skillet,stirring until sugar dissolves. Reduceheat to medium; add mustard seeds,coriander seeds, caraway seeds, andginger. Simmer until syrupy, 10 minutes.
Add rhubarb; reduce heat to medium-low. Cover and simmer until rhubarb istender but intact, 2 minutes. Usingslotted spoon, transfer rhubarb tomicrowave-safe bowl; reserve.
Bring syrup in skillet to simmer. Addcabbage, vinegar, and wine; bring toboil. Reduce heat to medium, partiallycover, and simmer until cabbage is softand most of liquid is absorbed, stirringfrequently, about 45 minutes. Season totaste with salt and pepper. Remove fromheat.
Meanwhile, preheat oven to 425F. Line
rimmed baking sheet with parchmentpaper. Place salmon, skin side down, onprepared baking sheet. Brush salmonwith olive oil; sprinkle with salt andpepper. Roast until salmon is justopaque in center, about 11 minutes.Rewarm reserved rhubarb in microwave
just until warm.
Divide warm cabbage among 6 plates.Scatter arugula atop and aroundcabbage. Place 1 salmon fillet atopcabbage. Spoon dollop of yogurt atopsalmon, then rhubarb.
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Individual Rhubarb and RaspberryTartlets pg 71
Recipe adapted fromMarthaStewart.com and
InspiredTaste.net
Filling
1 1/2 pounds trimmed rhubarb, cut into
1/4-inch pieces (about 5 1/2 cups)
1/2 pound (about 1 pint) raspberries
1 cup all-purpose flour, plus more for
work surface
2 cups sugar, plus more for sprinkling
Crust2 1/2 cups unbleached all-purpose flour1 tsp. kosher salt1 tsp. granulated sugar1 cup (2 sticks) very cold unsalted butter1/4 to 1/2 cup very cold water
Cut the butter into small pieces then
place into the freezer along with the
food processor bowl and blade for about
10 minutes.
Once the food processor bowl and blade
is chilled, add the flour, sugar and salt;
pulse a few times to combine.
Add the chilled pieces of butter and
pulse (1 second) about 8 times until it
looks crumbly and the butter is the size
of peas.
Next, use a tablespoon measure to add
3 tablespoons of cold water to the
dough, pulse for 1 second; repeat this
process until the dough begins to come
away from the sides of the bowl and
comes together.
Place the dough on a floured work
surface and use your hands to bring it
together into a ball, do not knead.
Wrap the ball with plastic wrap and
place into the refrigerator for at least 30minutes.
Combine rhubarb, berries, 1/2 cup flour,and sugar in a medium bowl; set aside.
Divide dough evenly into 8 pieces. On alightly floured surface, roll out eachpiece of dough into a rough circle about7 inches in diameter and 1/8 inch thick.Chill dough until just cold and easy to
work with, about 30 minutes.
Spoon 1 tablespoon flour in the centerof each unbaked shell. Cover with about1/2 cup rhubarb mixture, spreading themixture out to about 1 inch from edge ofshell. Fold edges of the shells over therhubarb filling, leaving the tarts open inthe center; gently brush between thefolds with water, and press gently onfolds so that the dough adheres
together. Transfer tarts to twoparchment-lined baking sheets,arranging them so that they are severalinches apart. Return to the refrigeratorto chill at least 30 minutes.
Preheat oven to 400 degrees. Removethe tarts from the refrigerator, brushthem with water, and sprinkle withsugar. Place in oven to bake until thecrust is golden brown, about 30 minutes,
rotating pans halfway through. Reduceheat to 350 degrees, and continue tobake until the juices are bubbly and juststarting to run out from center of eachtartlet, 10 to 12 minutes more, rotatingpans as needed. Transfer immediatelyto a wire rack, and let cool beforeserving.
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Rhubarb Meringue Pie pg 72
Recipe adapted fromMarthaStewart.com
Refrigerated pastry crustAll-purpose flour, for surface2 pounds rhubarb, trimmed and cutcrosswise into 3-inch pieces1 3/4 cups sugar1/4 cup cornstarchCoarse salt3 large egg yolks plus 4 large eggwhites2 tablespoons unsalted butter
Preheat oven to 375 degrees. Fit doughinto a 9-inch pie dish; trim to 1 inch, foldunder, and crimp edges. Refrigerate for30 minutes. Prick inside of pie shell allover with a fork; line with parchment. Fillwith pie weights or dried beans. Bakeuntil edges are golden and set, 20 to 25minutes. Remove weights andparchment. Bake until bottom is dry andlight gold, 5 to 10 minutes more. Letcool.
Juice rhubarb. (You'll need 2 cups juice;add water if needed.) Whisk together 1cup sugar, the cornstarch, and 1/2teaspoon salt. Whisk in juice; bring to aboil in a medium saucepan, whisking.Cook for 1 minute.
Place yolks in a bowl; gradually whisk inhalf of hot juice mixture. Return to pan.Cook over medium heat, whisking, untilthick, about 1 minute. Whisk in butter.Strain through a fine sieve into pie shell.Refrigerate until set, at least 4 hours orovernight.
Preheat broiler with rack about 8 inchesfrom heat source. Heat whites andremaining 3/4 cup sugar in a double
boiler or a heatproof bowl set over a panof simmering water, whisking, untilsugar dissolves and mixture is hot (160degrees), about 2 minutes. Transfer tothe bowl of a mixer. Whisk on high
speed until medium peaks form. Dollopmeringue onto pie. Broil until browned,30 to 40 seconds.
Strawberry Rhubarb Sangria pg 73
Recipe courtesy of MarthaStewart.com
1/4 cup sugar1/2 cup water2 rhubarb stalks, cut into 1/2-inch pieces
1/2 cup fresh orange juice (from 1orange)1 orange, halved and cut into 1/4-inchslices1 pint strawberries, hulled and quartered4 cups (32 ounces) chilled seltzer1 bottle (750 ml) chilled sparkling wine,such as Champagne or ProseccoIce
In a small saucepan, combine sugar and
water. Bring to a boil, add rhubarb.Transfer mixture to a medium heatproofbowl and let cool to room temperature,about 30 minutes.
Meanwhile, in a pitcher or large bowl,combine orange juice, orange, andstrawberries. To serve, add cooledrhubarb.
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