The Bread Lover's Bread Machine Cookbook Part 47

Combine the parsley, basil, chives, and mixed herbs in the food processor and pulse to chop. Add the b.u.t.ter, cream cheese, and goat cheese, and pulse to make a spreadable paste. Spread the cheese mixture on half of the bread slices. Cover with the remaining slices. Trim the crusts and cut each sandwich into 4 triangles.

Smoked Salmon Sandwiches Makes about 32 small sandwiches

1/2 pound thinly sliced smoked salmon pound thinly sliced smoked salmon1 pound cream cheese, softenedJuice of 1 lemon3 tablespoons chopped fresh dill8 paper-thin slices of red onion11/2 loaves bread machine bread, thinly sliced (about 16 slices) loaves bread machine bread, thinly sliced (about 16 slices)

Place the smoked salmon in the food processor and pulse to chop. Add the cream cheese, lemon juice, and dill, and pulse to make a spreadable paste. Spread the cheese mixture on half of the bread slices, and top with a slice of red onion. Cover with the remaining slices. Trim the crusts and cut each sandwich into 4 squares or cut out shapes.

Appendix 2 TO EAT WITH YOUR BREAD.

Spreads, b.u.t.ters, Cheeses, and Vegetables Whipped Honey b.u.t.terStrawberry b.u.t.terMarmalade b.u.t.terRed Pepper b.u.t.terProvencal b.u.t.terSpiced Vanilla HoneySweet Herb HoneyLemon Curd with Fresh MintRaspberry Cream CheesePasqua CheeseCinnamon Date CheeseGoat Cheese b.u.t.terSavory Appetizer CheesecakeMolded Egg Salad with Lemon Mustard MayonnaiseItalian Tuna PateMushroom PateCannellini Bean SpreadHummusRoasted Eggplant DipHot Artichoke DipMarinated Fresh VegetablesLolly's Roasted Red PeppersBasil-Baked TomatoesMarinated Olives with Herbs and Sun-dried Tomatoes

There are just certain types of foods that go perfectly with bread. There is the quintessential bread with b.u.t.ter. b.u.t.ter is also able to soak up other flavors without their masking its luscious presence-it takes well to honey, fruit, olives, or herbs. Then there is the cla.s.sic pairing of bread and cheese. The starch in the bread soaks up the excess fat in the cheese, making for a perfect balance. We all have our favorite dip. Dips are great for casual entertaining; in most cases they can, and should, be made a day ahead-giving their flavors a chance to meld. Paired with homemade flatbreads or crisps, dips are at their best. Bread is also good with olives, acting as a foil to their pungent flavor and saltiness. Beyond these, there are a host of bread accompaniments, like roasted vegetables and spreads made of beans or meat, that make bread something special.

In this section, you will find recipes for bread accompaniments that are simple enough for everyday eating and ones to serve to company. There are sweet and savory honeys, b.u.t.ters, cheese spreads, molded cheeses, and fruit curd, something to showcase every type of bread and accompany every occasion.

Whipped Honey b.u.t.ter Makes about 1 cup

Whipped honey b.u.t.ter is good served with all kinds of white and wheat toast.

1/2 cup mild honey cup mild honey3/4 cup (1 cup (11/2 sticks) unsalted b.u.t.ter, at room temperature sticks) unsalted b.u.t.ter, at room temperature

In a food processor, process the honey until it is smooth and light, no more than 1 minute, stopping as necessary to sc.r.a.pe down the sides of the workbowl. Cut the b.u.t.ter into pieces, and add it to the work-bowl, dropping it in on top of the honey. Process until light in color, about 30 seconds. Sc.r.a.pe the honey b.u.t.ter into a covered container, and store in the refrigerator for up to 1 month. For the best flavor, let stand for l hour at room temperature before serving.

Strawberry b.u.t.ter Makes about 1 cup

This tart, fresh fruit b.u.t.ter is good spread on Tecate Ranch Whole Wheat Tecate Ranch Whole Wheat or or Cornmeal and Hominy Bread Cornmeal and Hominy Bread.

1/2 cup fresh strawberries, stemmed cup fresh strawberries, stemmed1 tablespoon confectioners' sugar1/2 teaspoon balsamic vinegar teaspoon balsamic vinegar1/2 cup (1 stick) unsalted b.u.t.ter, at room temperature cup (1 stick) unsalted b.u.t.ter, at room temperature

Sprinkle the berries with the sugar and vinegar and let stand for 5 minutes. In a food processor puree the berry mixture and b.u.t.ter, pulsing until just combined. Do not overprocess. Using plastic wrap to protect your hands, shape the b.u.t.ter mixture into a thick log. Wrap in clean plastic wrap and twist the ends. Refrigerate until firm, and slice to serve. Store for up to 1 week in the refrigerator.

Marmalade b.u.t.ter Makes about 1 1/2 cup cup

Serve this with Toasted Walnut Bread Toasted Walnut Bread or or Bohemian Black Bread Bohemian Black Bread.

1/2 cup (1 stick) unsalted b.u.t.ter cup (1 stick) unsalted b.u.t.ter3 tablespoons orange marmalade

Using a wooden spoon, an electric mixer, or a food processor, beat the b.u.t.ter and marmalade together, just until blended. Transfer to a serving bowl, cover, and refrigerate for up to 1 month. For the best flavor, let stand at room temperature for 1 hour before serving.

Red Pepper b.u.t.ter Makes about 2 cups

Serve thick chilled slices of this alongside French Bread French Bread or or Grissini Grissini.

1 cup (2 sticks) unsalted b.u.t.ter, at room temperatureOne 7-ounce jar roasted red peppers, drained and patted dry1 tablespoon fresh lemon juice2 tablespoons chopped fresh flat-leaf parsley

In a blender or food processor puree all the ingredients until fluffy and smooth. Using plastic wrap to protect your hands, form the mixture into 2 logs. Wrap in plastic wrap and twist the ends. Store the logs in the refrigerator or freezer for up to 2 weeks. Slice the logs to serve.

Provencal b.u.t.ter Makes 1 1/2 cup cup

When you see the word "Provencal," you should be tipped off that one of the ingredients in this recipe will be black olives. Serve this with your homemade dinner rolls.

1/2 cup (1 stick) unsalted b.u.t.ter, at room temperature cup (1 stick) unsalted b.u.t.ter, at room temperature3 tablespoons chopped black olives2 teaspoons fresh lemon juice1 small clove garlic, pressed

Combine all the ingredients in the bowl of a food processor or in a mixing bowl. Mix until evenly combined, and the mixture is smooth. Sc.r.a.pe the b.u.t.ter into a small serving bowl. Cover, and refrigerate for up to 2 days. Let stand for 30 minutes before serving.

Spiced Vanilla Honey Makes 2 cups

This honey is quite addictive. It is a good way to use those old vanilla beans; if they are too shriveled to cut in half, chop them into 2-inch pieces. This honey is really nice in Whipped Honey b.u.t.ter Whipped Honey b.u.t.ter.

2 cups mild honey, such as clover or wildflower1 vanilla bean, cut in half and split lengthwise1 whole cinnamon stick 4-inches long2 whole star anise6 whole cloves

Heat the honey just until warm in a small saucepan on the stovetop, or in a bowl in the microwave. Place the spices in the bottom of a spring-top jar or crock with a lid, and pour the warm honey over the spices. Cover and let sit at room temperature for 1 week to meld the flavors. The honey will keep for 2 months at room temperature.

Sweet Herb Honey Makes 11/2 cups cups

This is an old British recipe, for spreading on toast or drizzling on bruschetta. Use sweet herbs, such as rosemary, lemon thyme, basil, marjoram, Spanish oregano, or lavender; but use only one type per jar.

11/2 cups mild honey cups mild honey2 teaspoons chopped fresh herb of your choice1 small whole sprig of same herb

Heat the honey just until warm in a small saucepan on the stovetop, or in a bowl in the microwave. Place the chopped herb in the bottom of a spring-top or clear jelly jar, pour the warm honey over it, and insert the herb sprig (it will look pretty, and will also help identify the type of honey). Tightly cap. Let the honey sit in the refrigerator for about 1 week to meld the flavors, turning the jar every other day (the herbs will float to the top). Sc.r.a.pe off the layer of herbs when the flavor of the honey is strong enough for you. Bring to room temperature before serving. The honey should be eaten within 3 weeks of being made.

Lemon Curd with Fresh Mint Makes about 2 cups

Lemon curd is a perennial favorite and there is no comparison when it is homemade. I like my lemon curd on the tart side. I mix it in the food processor, which makes an emulsion and cuts down on the vigorous stirring normally required during cooking. The addition of fresh mint is a little surprise. This curd is a must with English m.u.f.fins English m.u.f.fins.

4 tablespoons unsalted b.u.t.ter1 cup sugar4 fresh mint leavesZest of 2 lemons, cut into strips3/4 cup fresh lemon juice cup fresh lemon juice4 large eggs2 egg yolks

[image]Melt the b.u.t.ter in the top of a double boiler over barely simmering water.

[image]Meanwhile, place the sugar and the mint leaves in the bowl of a food processor, and process until the mint leaves are very finely chopped. Add the lemon zest, and process until the ingredients are well combined and the zest is chopped. Add the lemon juice and eggs, and process until a thick emulsion is formed, about 20 seconds.

[image]Pour the mixture into the hot b.u.t.ter, stirring constantly with a wire whisk. Cook over simmering water, on medium heat, stirring constantly, until thickened, a full 10 to 15 minutes. Pour the curd into a gla.s.s jar and let cool before storing in the refrigerator. Lemon curd should be used within 1 month.

Raspberry Cream Cheese Makes about 2 cups

The small, plump raspberry is considered the most intensely flavored of all berries. Raspberries are very fragile and mix quickly into room temperature cream cheese to use as an alternative to raspberry jam.

8 ounces light cream cheese, at room temperature1/4 cup fresh raspberries or unsweetened frozen raspberries, thawed and drained cup fresh raspberries or unsweetened frozen raspberries, thawed and drained1 tablespoon sugar1 tablespoon framboise or other raspberry liqueur

Using a wooden spoon, an electric mixer, or a food processor, beat the cream cheese until fluffy. Add the berries, sugar, and liqueur. Beat until all the ingredients are just combined. Transfer the mixture to a serving bowl, cover, and refrigerate over night. Use within 2 days. Let stand at room temperature for 30 minutes to soften before serving.

Pasqua Cheese Serves about 20

This is a wonderful almond and dried fruit cheese torta for special events, as beautiful as it is delicious. Pasqua or Pashka is from the Greek word pasha, which means "to pa.s.s over." Pasqua cheese is one of the most traditional of Greek Orthodox Easter foods, served with sweet bread like kulich or babka. This recipe is adapted from one served at Taliesin West, Frank Lloyd Wright's estate near Scottsdale, Arizona, to entertain his staff, students, and guests at Easter. It was a family recipe of his Slavic wife, Olgivanna. I like this version because it does not contain raw egg yolks, a traditional ingredient. The mold that you use is important because the cheese needs to be able to drain properly. I like to use a cone-shaped chinois mesh strainer, since it has a planed tip like the traditional Greek mold, but you can also use a mesh or metal colander, or a new terra-cotta flowerpot lined with plastic wrap beneath the cheesecloth, a hole poked in the bottom of the plastic for drainage.

2/3 cup sugar cup sugar2 ounces (a heaping 1 1/3 cup) blanched almonds cup) blanched almonds1/2 cup (1 stick) unsalted b.u.t.ter cup (1 stick) unsalted b.u.t.ter1/2 cup sour cream cup sour cream3 pounds large-curd cottage cheese (not cream-style)Grated zest of 2 lemons1 teaspoon vanilla extract1 teaspoon almond extract1/4 cup golden raisins or tart dried cherries cup golden raisins or tart dried cherries1/4 cup minced dried apricots cup minced dried apricotsWhole blanched almonds, for decorating

[image]Place the sugar and almonds in the workbowl of a food processor, and process until the almonds are finely ground. Transfer the mixture to a small bowl. Place the b.u.t.ter in the workbowl and process until smooth (there is no need to wash the bowl after the almonds). Add the sour cream and 1 pound of the cottage cheese; process until smooth. Add the lemon zest, extracts, and almond mixture; process until well combined. Transfer the mixture to a mixing bowl, add the remaining 2 pounds of cottage cheese, and mix with a wooden spoon to incorporate. Fold in the dried fruits.

[image]Line the desired mold with a double layer of cheesecloth moistened with water and rung out, with the excess cloth hanging over the edge. Spoon the cheese mixture into the mold, filling it to the brim. Fold the edges of cloth over the cheese. Cover with plastic wrap and place a heavy object, such as a foil-wrapped brick or large can of stewed tomatoes, on the cheese. Place in a shallow bowl and refrigerate for 24 to 48 hours (can be made 2 days ahead). Drain off the liquid collected in the bowl as often as necessary.

[image]To unmold the cheese, unwrap the top of it, place a serving plate over the mold, and invert. Gently lift off the mold and peel off the cheesecloth. Stud the sides with the whole blanched almonds radiating down. Serve immediately or refrigerate until serving time. Refrigerate any leftovers, tightly wrapped, for up to 4 days.

Cinnamon Date Cheese Makes about 11/2 cups cups

Cinnamon, the dried inner bark of a tropical evergreen tree, was once considered an important ingredient in ancient love potions. Paired with dates and vanilla in this soft, spreadable breakfast cheese, you will agree that it has a euphoric, as well as delicious, flavor. This is my favorite sweet cheese spread for toast.

4 ounces (about 18) pitted dates4 ounces cream cheese, at room temperature4 ounces fresh goat cheese, at room temperature11/2 teaspoons vanilla extract teaspoons vanilla extract1 teaspoon ground cinnamon

[image]Cover the dates with water in a small saucepan. Cook, uncovered, over low heat until the dates are soft and the water is absorbed, about 10 minutes. Cool to room temperature.

[image]Place the dates in the work bowl of a food processor and puree them. Add the cream cheese, goat cheese, vanilla extract, and cinnamon. Process just until blended and smooth. Pack the mixture into a decorative crock and refrigerate, covered, until serving, up to 5 days. Serve at room temperature.

Goat Cheese b.u.t.ter Makes about 2 cups

The half and half combination of two mild cheeses makes a spread that even people who say they don't like goat cheese will love. Serve with fresh bread or crostini, or use it to dress up your toast drizzled with honey.