Carrot Top Chimichurri (cafedelights.com)
1/2c olive oil [100g]
2T red wine vinegar [30g]
3-4 cloves garlic [3]
1 or 2 red chiles or 1-2tsp dried [rounded 1/2tsp dried]
3/4tsp oregano
1tsp kosher salt
1/2c finely chopped parsley [carrot tops]
Excellent!!
All-Bran Tea Bread Loaf (Mary Berry)
350g mixed dried fruit (KAF Baker's Fruit Blend)
225g sugar
300g cold tea
150g self raising flour (White Lily)
150g All-Bran
1 egg
Soak fruit and sugar in tea overnight. Add remaining ingredients to fruit. Bake at 350°F for about an hour.
Exceedingly sweet. Cut fruit, sugar, or maybe even both.
Greek Yogurt Cheese Mousse Cake (Stella Parks--she calls it No Bake Greek Yogurt Cheesecake)
Crust: (wrap base in foil & grease lightly)
250g chocolate cookie crumbs
55g butter
pinch salt
Filling:
14g gelatin
30g water
10g vanilla
680g Greek/strained yogurt (MUST be just milk & cultures--NO thickening agents)
340g heavy cream
170g egg white (5-6 eggs)
200g sugar
1/2tsp kosher salt
Whisk together gelatin, water, and vanilla. Set aside.
Whip yogurt and cream to medium peaks. Cover and refrigerate (up to an hour).
Make Swiss meringue: Heat whites, sugar, and salt in mixing bowl over simmering water (my 3-qt works perfectly with the 6qt KitchenAid bowl) to 175°F (8-10 min). Transfer bowl to mixer and whip til glossy and firm but still warm (4min or so). Melt gelatin while whipping meringue.
Whisk melted gelatin into 1/3 of meringue. Whisk in remaining meringue. Whisk in yogurt/cream in two or three additions. Pour into crust & chill.
Baharat Blend (Blue Apron)
7 parts ground sumac
4 parts za'atar
1 part ground allspice
1 part ground coriander
1 part ground cardamom
1 part ground cumin
1 part garlic powder
Country Tart (LA Times)
2 1/2# cherries
1/4-3/4c sugar [1/4]
Pastry (by Edon Waycott--de Pomiane used bread dough and butter):
2c flour [280g]
1/4oz active dry yeast [5g instant]
1/2tsp salt
1/2tsp sugar
1 1/2 sticks butter
2 egg yolks
1/3c water
Roll out pastry, top with cherries and sprinkle with sugar. Bake @450°F 30-35 min. Used a 9x13; could have used something smaller for a thicker crust. Needed more cherries for a 9x13. I liked it better the next day, after the juice stabilized and softened the crust a bit.
Cherry Frozen Yogurt (Jeni's base)
400g Greek yogurt, full fat, mixed w/135g cherry sauce
200g cream
150g milk
200g sugar
50g corn syrup
2tsp tapioca starch
