Month: June 2009

Olive Spread with Lemon and Thyme

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From Perfect Recipes for Having People Over by Pam Anderson

Makes about one cup.

  • 2 medium garlic cloves
  • 1/4 cup fresh parsley leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 1/4 cups pimiento-stuffed green olives, drained

Process garlic, parsley, thyme, and zest in a food processor until finely minced.  Add lemon juice, olive oil, and olives and pulse until olives are evenly chopped but not a paste.  Transfer to serving bowl or a storage container.

May be stored in an airtight plastic container in the refrigerator for up to one week.

Sun-Dried Tomato Spread with Fresh Basil

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From Perfect Recipes for Having People Over by Pam Anderson

Makes a generous cup.

  • 1/2 cup oil-packed sun-dried tomatoes
  • 1/4 cup packed fresh basil leaves
  • 1 package (8 ounces) cream cheese

Place sun-dried tomatoes in a food processor and pulse until coarsely chopped.  Add basil and pulse until finely chopped.  Add cream cheese and process until well mixed.  Transfer to serving bowl or a storage container.

May be stored in an airtight plastic container in the refrigerator for up to one week.

Blueberry Streusel Muffins

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From Barefoot Contessa Back to Basics by Ina Garten

Makes 20 muffins

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk, shaken
  • 1/4 pound (1 stick) unsalted butter, melted and cooled
  • 1 1/2 teaspoons grated lemon zest
  • 2 extra-large eggs
  • 2 cups fresh blueberries (2 half-pints)

FOR THE STREUSEL TOPPING

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 375 degrees.  Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands.  In an separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs.  Stir the buttermilk mixture into the flour mixture with at fork, mixing just until blended.  Fold the blueberries into the batter.  Don’t overmix!  With a standard (2 1/4 inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For the topping, place all the ingredients into the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces.  Pour into a bowl and rub with your fingers until crumbly.  Spoon about 1 tablespoon of the streusel on top of each muffin.  Bake the muffins for 20 to 25 minutes, until golden brown.