Ah, who doesn’t love biscuits? We surely do, but we don’t make them all that often. Why? After all, they’re a quick bread; that means we can have the biscuits ready to put into the oven by the time the oven has finished preheating. After that, it’s just 15 minutes until you have fresh, light, flaky biscuits. This week, with the huge bunch of dill we have on hand, we’ll show you how to make the best herb-biscuits around. We’ll use dill, but any tender herb can be used in its place.
We’ve wanted to make these for so long it seems as if the recipe card started to decay under the pile of other recipes we have on our list. So, finally, one Monday, when we wanted something for our fellow volunteers helping out at our downtown walk, we did. Of course, to get the lemon curd the recipe calls for we just had to make and eat a Lemon Sabayon Tart (not all at once, of course).
Since Thanksgiving is coming up and we know we’ll be having some nice crusty bread, we decided to make a compound butter — basically, butter with other ingredients incorporated. What better to mix in for T-day than cranberries? Plus, perhaps some walnuts. So, we looked around, with the goal of finding the proportions of each ingredient.
Here’s a recipe that will make your holiday dinner seem more festive and elegant, and it only takes a few minutes. What’s not to love? This is based on a recipe from Dirt Candy, by Amanda Cohen — a cookbook crossed with a graphic novel that we love, by the way. If you get the chance, check it out.
Okay, so this is an easy post, but, what do you expect right after Thanksgiving day? After all, we spent much of the afternoon making dinner, so anything we can write up needs to be quick and easy. Hence, honey butter, which we made to go along with hot fresh Pain D’epi.