Our deer-proof daffodils were
beaten up by April's wind and rain.
There's a cruel April wind wipping around the house, and we've got a rip-roaring fire in the fireplace to ward off the chill of this early spring day.
What's more perfect that a bone-warming soup for Sunday supper. We've chosen a favorite, Polish Dill Pickle Soup with King Boletes, and are serving it with Angel Biscuits and Meyer Lemon & Rosemary Brulees to round out the light fare.
Burr...I think we need another log on the fire!
Polish Dill Pickle Soup with King Boletes
1 medium onion, chopped
1 tablespoon butter
1-14 1/2 ounce can chicken broth
1 ounce dried king boletus, rehydrated in 1/2 cup water
16 ounces chopped russet potatoes
1/2 teaspoon salt
3 medium dill pickles, diced
1/4 cup dill pickle juice
1/2 cup cream
1 teaspoon dried dill weed
sour cream
- Saute onion in butter until tender.
- Add broth, mushrooms and their liquid, potatoes and salt. Bring to a boil. Reduce heat and cook until potatoes are tender, about 20 minutes.
- Add chopped dill pickles, pickle juice, cream, and dill weed. Cook 5 minutes, or until everything is heated thoroughly.
- Serve with dollop of sour cream.
Angel Biscuits
1 package dry yearts, about 2-1/4 teaspoons
1/2 cup warm water, 100-110 degrees
5 cups all purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low fat buttermilk
1 tablespoon butter, melted
- Dissolve the yearst in the warm water. Let stand 5 minutes.
- Combine flour with sugar, baking powder, baking soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal.
- Add yeast mixture and buttermilk to flour mixture. Stir until just moist. Cover and chill one hour.
- Preheat oven to 450 degrees.
- Turn dough out onto a heavily floured surface. Knead lightly 5 times.
- Roll dough to 1/2 inch thick. Cut with a 2-1/2 inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush tops with melted butter. Bake for 12 minutes or util tops are golden. Makes 2 dozen.
Meyer Lemon and Rosemary Brulles
1 cup whole milk
1/2 cup evaported fat free milk
1 tablespoon grated Meyer lemon rind (or 2 teaspoons regular lemon rind)
1 teaspoon chopped fresh rosemary
1/2 cup sugar
3 large egg yolks
2 large eggs
1/4 teaspoon vanilla extract
2 tablespoons sugar
- Combine the first 4 ingredients in a medium saucepan. Heat mixture over medium heat to 180 degreees or until tiny bubbles form around edge, sitrring occasionally. Remove from heat. Cover and steep 10 minutes.
- Preheat oven to 325 degrees.
- Combine 1/2 cup sugar, egg yolks and eggs in a medium bowl, stirring with a whisk. Strain milk mixture through a sieve into egg mixture, stirring well with a whisk. Stir in vanilla. Return mixture to pan. Cook over medium low heat 5 minutes or until mixture coats a spoon.
- Divide the mixture evenly among 4 ramekins. Place in a 13 x 9 inch baking pan. Add hot water to the pan to a depth of 1 inch.
- Bake for 30 minutes or until center barely moves when ramekin is touched. Remoe from pan. Cool completely on a wire rack. Cover and chill at least 1 hour or overnight.
- Sprinkle 2 tablespoons sguar evenly over the custards. Holding a kitchen blowtorch about 2 inches from the top of the custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized, about 1 minute. Serve immediately.
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