Judy's Blog Entry March 16, 2015

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Good Morning,  This is my first blog.  I know that I should have done this earlier.  I am still working on Phoebe, that is, between knitting booties and making burb cloths. Our first grandbaby is due in about 4 weeks.  Yes, we are excited.  It is a boy and I think that his nam will be Max Taylor Keener.  
We have been thinking about a easier way to add recipes to our recipe book.   

          Marinated Basil Tomatoes
 
Slice fresh tomatoes into a 9 x 13 inch glass dish.  Sprinkle with kosher salt and pepper.  Sprinkle with about ¼ cup sugar.  Drizzle with about 3 Tablespoons olive oil.  Drizzle with about 2 Tablespoons of good balsamic vinegar.  Stack several basil leaves together and roll up as a cigar.  Cut across.  Sprinkle basil over tomatoes.  Cover with plastic wrap.  Let set at room temperature for about 2 hours.  Gently spoon accumulated liquid over tomatoes.
         

Greenbriar Maple Pecan Granola
Makes 8 cups
3 cups quick oats
½ cup wheat germ
1 cup wheat bran
½ cup oat bran
1 cup coconut
½ cup flax seeds
½ cup sunflower seeds, raw
1 cup almond, sliced
2 tablespoons cinnamon
½ teaspoon salt
½ cup oil
¼ cup water
1 cup maple syrup or honey
1 tablespoon vanilla
½ cup pecans
1 cup dried cranberries, blueberries or cherries
½ cup dried apricots
Preheat oven to 250 degrees Line 2 large baking sheets with parchment paper.
Mix together the first 10 ingredients in a large bowl.  In a separate bowl, whisk together oil, water, maple syrup or honey, and vanilla.  Add to dry ingredients and mix together thoroughly. 
Divide the mixture between the two baking sheets and pack down.  Sprinkle top with pecans but do not mix as you want the pecans toast.  Bake for 1 hour.  Turn off oven and do not disturb.  Leave the granola in oven until cooled, about 45 minutes, to ensure crunchiness.  When cooled, mix in dried fruit and store in an air tight container. 
Serve with vanilla yogurt, Greek yogurt, or milk, and fresh fruit.

Blackberry or Raspberry Bread Pudding
Preheat oven to 350.  Spray 9 x 13 inch glass dish with non-stick spray.
12 oz. bag  frozen blackberries or raspberries
2 Tablespoons sugar
Place frozen blackberries in a saucepan.  Sprinkle with sugar and let stand for 30 minutes.  Then bring to a boil.  Turn off heat.  Pour half into a 9 x 13 inch glass dish.
1 package Hawaiian bread torn into 1 inch pieces (12 ounce)
3 cups milk
1 cup heavy cream
Pour milk and cream over bread. 
1 1 /2 cup sugar
2 Tablespoons almond extract  (2 tablespoons hazelnut extract if making raspberry bread pudding.)
3 eggs
Mix well.
Combine bread mixture and egg mixture.  Spoon over berries.  Spoon remaining berries over bread mixture.
Bake for 1 hour at 350 degrees.
Serve with ice cream or whipped cream.

Banana Bread Brownies
1 ½ cup sugar
1 cup sour cream
½ cup butter, softened
2 eggs
3 – 4 ripe bananas, mashed
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup walnuts
½ cup chocolate chips
Preheat oven to 375 degrees.  Grease and flour a jelly roll pan (15 inch x 10 inch).  Cream butter, sugar, and sour cream.  Add eggs.  Beat well.  Blend in bananas and vanilla.  Whisk together dry ingredients.  Add dry ingredients and blend for 1 minute.  Stir in walnuts and chocolate chips.  Bake for 25 minutes.
Frosting
Heat ½ cup butter in a pan until brown.  Watch closely! Remove from heat.  Whisk in 4 cups powder sugar, 1 ½ teaspoon vanilla and 3 Tablespoons milk.  Add enough milk to desired consistency.  Frost brownies while still warm

Banana Bread Brownies
1 ½ cup sugar
1 cup sour cream
½ cup butter, softened
2 eggs
3 – 4 ripe bananas, mashed
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup walnuts
½ cup chocolate chips
Preheat oven to 375 degrees.  Grease and flour a jelly roll pan (15 inch x 10 inch).  Cream butter, sugar, and sour cream.  Add eggs.  Beat well.  Blend in bananas and vanilla.  Whisk together dry ingredients.  Add dry ingredients and blend for 1 minute.  Stir in walnuts and chocolate chips.  Bake for 25 minutes.
Frosting
Heat ½ cup butter in a pan until brown.  Watch closely! Remove from heat.  Whisk in 4 cups powder sugar, 1 ½ teaspoon vanilla and 3 Tablespoons milk.  Add enough milk to desired consistency.  Frost brownies while still warm

Blitz Torte
1 stick butter, room temperature
1 ½ cup sugar, divided
4 egg, separated, make sure the whites are free of any fat or yolk
¾ cup flour
¼ cup cornstarch
1 ½ teaspoon baking powder
2 tablespoons milk
2 teaspoons vanilla extract, divided
¾ cup sliced almonds
Pinch of cream of tartar
Filling
1 cup heavy cream
¼ cup powdered sugar
¼ teaspoon vanilla
1 pint fresh raspberries, or strawberries
Preheat oven to 350 degrees.  Lightly butter the bottoms of 2 9-inch springform pans.
Cream together butter and ½ cup sugar until light.  Add the egg yolks and blend thoroughly.  Sift together flour, cornstarch, and baking powder.  Add dry ingredients, milk and 1 teaspoon vanilla to the butter mixture.  Stir to combine well.  Divide the batter evenly between the prepared pans, so that the mixture covers the bottom of the pans. 
In a clean bowl, beat the eggs whites and cream of tartar until soft peaks hold.  Still beating, slowly add 1 cup sugar and 1 teaspoon vanilla.  Stir to blend.  Spread half of the egg white mixture on top of each unbaked cake later.  Sprinkle the top with almonds.  Bake for 25 minutes or until evenly browned.  Remove from the oven and cool at room temperature uncovered in the pans for at least 3 hours or up to 1 day. 
Filling-Beat heavy cream with the powdered sugar and vanilla at high speed until soft peaks hold.  (Drape a large cup towel over mixer to catch splatters.)
To assemble- Place one cake later, meringue side up on a cake plate.  Spread evenly with whipped cream.  Top with berries of your choice.  Place the second later on top of the berries, meringue side up.
Enjoy!

Green Beans Gremolata
 
1 pound French green beans  (we use frozen)
2 teaspoons minced garlic (2 cloves)
1 Tablespoon lemon zest (1 lemon)
3 Tablespoons minced flat leaf parsley
3 Tablespoons grated Parmesan cheese
2 Tablespoons chopped almonds
2 1/2 tablespoons olive oil
Kosher salt and ground black pepper
With olive oil in the pan, add green beans and steam until the green beans are crisp tender. 
While green beans are cooking make the gremolata-- mix garlic, lemon zest, parsley, parmesan,  and almonds.
When green beans are ready sprinkle with gremolata.
Serve

Green Beans Gremolata
 
1 pound French green beans  (we use frozen)
2 teaspoons minced garlic (2 cloves)
1 Tablespoon lemon zest (1 lemon)
3 Tablespoons minced flat leaf parsley
3 Tablespoons grated Parmesan cheese
2 Tablespoons chopped almonds
2 1/2 tablespoons olive oil
Kosher salt and ground black pepper
With olive oil in the pan, add green beans and steam until the green beans are crisp tender. 
While green beans are cooking make the gremolata-- mix garlic, lemon zest, parsley, parmesan,  and almonds.
When green beans are ready sprinkle with gremolata.
Serve

Green Beans Gremolata
 
1 pound French green beans  (we use frozen)
2 teaspoons minced garlic (2 cloves)
1 Tablespoon lemon zest (1 lemon)
3 Tablespoons minced flat leaf parsley
3 Tablespoons grated Parmesan cheese
2 Tablespoons chopped almonds
2 1/2 tablespoons olive oil
Kosher salt and ground black pepper
With olive oil in the pan, add green beans and steam until the green beans are crisp tender. 
While green beans are cooking make the gremolata-- mix garlic, lemon zest, parsley, parmesan,  and almonds.
When green beans are ready sprinkle with gremolata.
Serve

CHOCOLATE CREAM CLOUD
Preheat oven to 275 degrees
6 egg whites, room temperature, no egg yolk or fat,
1 ½ cups sugar
½  teaspoon   cream  of tarter
Beat eggs whites and cream of tartar until foamy in a metal or glass bowl.  Beat adding sugar gradually until stiff.
Draw two circles on the parchment around a 8 in pan.  Turn the paper over. Divide the meringue and with a spoon spread the meringue filling each circle.
 Bake for 25-30 minutes until light golden and dry.  TURN OVEN OFF
Leave in the oven for several hours or overnight. 
Filling:
3 cups heavy cream
½ cup powdered sugar
2 teaspoons vanilla
Beat until thick.  Fold in ½ cup shaved chocolate.
Assembly:
Place one layer of meringue on a serving platter
Fill with one-half of the cream filling.
Place other layer of meringue on top of the filling.
Cover the meringue and sides with the other half of the cream.
Sprinkle with shaved chocolate.
Freeze.
To serve :  drizzle with dark chocolate, a star of whipping cream and a strawberry
 
 
Options:
Liquor in whipping cream
Spread the bottom meringue shell with a layer of jam and garnish with the 

Belinda and Kelsey have decorated for the 4th of July.  We have red, white, and blue everywhere.  So much fun.

 Greenbriar Pumpkin Butter
1 (29 ounce) can pumpkin puree
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 ½ cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Combine pumpkin, apple juice, spices and sugar in a large saucepan; stir well.  Bring to a boil.  Reduce heat and simmer for 30 minutes or until thickened.  Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.

 Greenbriar Pumpkin Butter
1 (29 ounce) can pumpkin puree
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 ½ cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Combine pumpkin, apple juice, spices and sugar in a large saucepan; stir well.  Bring to a boil.  Reduce heat and simmer for 30 minutes or until thickened.  Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.

Lemon Ricotta Pancakes
5 eggs separated
Zest of 1 large lemon or orange
1 cup milk
1 ¾ cup ricotta cheese
1 cup flour
2 ½ teaspoons baking powder
Dash of salt
1/2 cup sugar
 
Preheat griddle or skillet on medium heat.
Mix egg yolks.  Sift flour, baking powder, and salt.  Combine with egg yolks, zest, milk, and ricotta cheese.
Beat the egg whites until frothy.  Gradually add the sugar, creating a meringue.  Gently fold into the egg-ricotta batter.  Lightly oil griddle and pour a pancake (about ½ cup) onto the griddle.  Cook until bubbles form.  Flip and cook other side until golden.
Serve with warm maple syrup or crème fraiche and bacon.  

Ricotta Lime Muffins
Makes 8 large muffins
1 cup flour
2 teaspoons baking powder
1/3 cup butter softened
½ cup sugar
1 cup ricotta
2 limes (zest and juice)
2 eggs, lightly beaten
Glaze:
1 lime, (zest and juice)
¼ cup sugar
Preheat oven to 350 degrees.  Line muffin tins. 
In a bowl, sift together flour, and baking powder.
In another bowl, cream together butter and sugar.  Add ricotta and zest and juice.  Stir in beaten eggs.  Fold wet ingredients into the flour mixture. 
Fill the muffin tins with the muffin batter and bake for 20 to 25 minutes.
For the glaze, whisk together zest and juice of 1 lime and the sugar.  While the muffins are still warm drizzle with the glaze.

Greenbriar Vegetable Soup with Basil
                Serves 8
2 Tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups fresh or canned tomatoes, diced or crushed
4 cups chicken or vegetable stock
2 celery stalks, chopped
2 carrots, peeled and chopped
2 small zucchinis, peeled and chopped
1 red pepper, chopped
1 teaspoon thyme
1 teaspoon sweet basil
1 teaspoon Penzey’s Old Country
6-8 fresh basil leaves, torn
Dash salt
Dash pepper
Extra basil leaves for garnish
In a large saucepan, heat oil of medium heat and saute the onion and garlic until translucent, about 5 minutes.  Do not burn the garlic.  Add tomatoes, stock, celery, carrots, zucchini, red pepper and seasonings.
Cover and bring to a boil, then reduce heat to simmer and cook for another 15-20 minutes until vegetables are tender. Very carefully spoon into a food processor in batches or blend with   an emersion blender.  Process until smooth.  Return to the sauce pan.    Add basil leaves and season.    Garnish soup with extra basil leaves and additional cheese.
Option 1:  add ½ cup parmesan
Option 2:  add ½ cup cream

Lemon Blueberry Muffins
Makes 12 Large
1 ½ cups sugar
½ cup butter, very soft
2 eggs
1 1/2 cup buttermilk
2 teaspoons lemon zest
3 ½ cup flour
4 teaspoons baking powder
½ teaspoon salt
3 cups fresh or frozen blueberries
Crumble Topping:
1 cup brown sugar
1 cup flour
½ cup butter
2 teaspoons lemon zest
Preheat oven to 350 degrees.
Prepare 12 large muffin tins with cooking spray.  Mix the topping together and crumble.  Set aside.
Whisk together sugar and butter until combined and then whisk in eggs, buttermilk and lemon zest.
Sift the dry ingredients on top of the wet ingredients and gently fold together without overmixing.  Fold in blueberries.  Divide muffin batter into muffin tins and sprinkle crumble topping over the top.
Bake muffins 25-30 minutes or until tester comes out clean and muffins are golden.  Let muffins cool in tins for 5 minutes, remove and cool on racks.

White Sauce for Chicken Marinated in Seasoned Sour Cream
1 stick butter
½ cup flour
1 can chicken broth
3 cup half and half
Slap yo mama to taste
10 drops hot sauce
1 tsp. Tuscan sunset (Penzeys)
Salt and pepper
Melt butter.  Stir in flour and cook for 1 minute.  Add broth and half and half.  Stir until smooth Stir in seasonings.  Bring to a boil and boil for one minute.  Taste 

I hope that you enjoy these recipes.   We have added them to our regular meal service.  As we add new recipes, we will add them to this site.  Enjoy!
Judy

Thank you to Carolyn, Valerie, and all of the portrait painters.  What beautiful work.  They are having to leave today for far-flung destinations;  Brazil, Colorado, and California, as well as Texas. Come Home Soon, Painters

GreenBriar Creative Retreat Center
8951 FM 1861, Eustace, Texas 75124
Tel: 903.479.3225
info@greenbriarretreat.com

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