Saturday, May 13, 2017

April 2017 - Pacific Northwest


In April we met at Christiane's house. The theme was Pacific Northwest-inspired dishes. Delicious food was prepared and enjoyed by everyone.




Appetizer


Home-made Cheese and Crackers by Rebecca

The cheese was a homemade Cotswold.  The crackers are a knock-off of Raincoat Crisps that I made from the Daring Kitchen.  



Raincoat Crisps

  • 2 cups (280gm/10oz) all purpose flour
  • 2 tsp. (10gm/ ⅓ oz) baking soda
  • ½ tsp salt
  • 2 cups (480ml) buttermilk
  • ¼ cup (50gm/1.75oz) brown sugar, firmly packed
  • ¼ cup (60ml) honey
  • 1 cup (180gm/6.5oz) dried cranberries
  • ½ cup (60gm/2 oz) chopped, skinned hazelnuts
  • ½ cup (125gm/4.5oz) roasted sunflower seeds
  • ¼ cup (30gm/1oz) sesame seeds
  • ¼ cup (30gm/1oz) ground flax seed
Instructions
  1. Preheat the oven to moderate 350F/180C/gas mark 4.
  2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the cranberries, hazelnuts, sunflower seeds, sesame seeds and flax seed and stir just until blended.
  3. Pour the batter into two 8"x4" loaf pans that have been sprayed with nonstick spray.
  4. Bake for about 45 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
  5. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer (recommended) for a short time. Slice as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Slice so thin that they are almost lacy.
  6. Reduce the oven to slow 300F/150C/gas mark 2 and bake them for about 15 minutes, then flip them over and bake for another 10 minutes until crisp and deep golden. You can also cut them in half before the second baking for a better size. Be careful not to burn them.
Notes
Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months. The loaf is much easier to slice thinly if it has been frozen for a short time before slicing.


Main Course & Side Dishes


Cedar Planked Salmon and Barley Risotto by Christiane
Slaw by Katharina
Oven-baked Carrots by Lauren
Mixed Salad by Kim






Desserts

Stout Cake by Lauren

Apple Crumble by Katharina
I (Katharina) found this recipe on epicurious.com.

2 1/2 cups old-fashioned oats
1 1/2 cups brown sugar
1 cup all-purpose flour
1 cup (2 sticks) unsalted butter, chilled and cubed
Non-stick vegetable oil spray
4 pounds Granny Smith apples, peeled, halved, each half cut into 6 slices
3 Tbsp fresh lemon juice
1 Tbsp ground cinnamon

Mix oats, 1 cup sugar, and flour in bow. Add butter; rub in with fingertips until topping comes together in moist clumps.
Preheat oven to 375F. Spray 13x9x2-inch glass baking dish with nonstick spray. Mix apples, lemon juice, cinnamon, and 1/2 cup brown sugar in bowl. Transfer to dish. Sprinkle topping over.
Bake crumble until apples are tender and topping brown and crisp, about 55 minutes. Cool slightly. Serve warm.