RecipeHive

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Blackberry, Lemon, and Thyme Muffins

Posted by in Shared Member Recipes

1 cup cake flour

1/4 cup sugar

1 teaspoon chopped fresh thyme

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes

1 large egg yolk

1 cup plus 2 tablespoons all-purpose flour

1 cup cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 tablespoons finely grated lemon zest

1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise

1 teaspoon chopped fresh thyme

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Juniper Berries with Pork Tenderloin (FILETTO DI MAIALE CON BACCHE DI GINEPRO)

Posted by in Shared Member Recipes

Juniper berries and fresh herbs add aromatic appeal to pan-seared pork loin with potatoes and green beans. The recipe comes from chef Maria Luisa Scolastra at the historic inn Villa Roncalli in Foligno, Italy. It’s a full-flavored partner for the area’s famed and intense red wine, sagrantino. This recipe first appeared in our November 2014 issue with the story Taste of Umbria.
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Pepper Pot Soup

Posted by in Shared Member Recipes

This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. Serve with minced fresh Scotch bonnet chiles sprinkled on top for extra heat.
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Clams with Pasta and Bacon

Posted by in Shared Member Recipes

Spanish fideos–short, thin noodles–give this dish a satisfying heft. If your grocery store doesn’t carry them, use angel-hair pasta instead. Serve family-style right out of the pot or in a large bowl.