Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Transfer sauce to medium bowl. Cool. Cover and refrigerate until cold.
2 (1-ounce) slices French bread, torn into 1/2-inch pieces
1 teaspoon extra virgin olive oil
1 cup quartered grape or cherry tomatoes
1/2 cup diced peeled seeded cucumber
To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour purred vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.
Preheat oven to 375°F.
To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375F 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.
1 cup water (use only if tomatoes are not ripe and juicy)
4 cups heavy cream
1 to 2 tablespoons butter
salt to taste
1/ 2 teaspoon ground white pepper
1 pound puff pastry
1 egg beaten with 1 tablespoon water
Melt the 1/2 cup butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30 to 40 minutes, until the tomatoes and onions are very soft.
Purée in a blender, working in batches, or use a handheld immersion blender; strain. Return the soup to the pot.
Add the cream, salt, white pepper and the remaining 1 to 2 tablespoons butter to taste. Bring soup back to a boil. Let soup cool for 2 hours or overnight (in the refrigerator).
Divide soup among six 8-ounce ovenproof soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut six rounds slightly larger than your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash side down over the tops of the cups, pulling lightly on the sides to make the dough tight like a drum.
Preheat oven to 450°F. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10 to 15 minutes, until the dough is golden brown. Do not open the oven door in the first few minutes or the dough will fall. Serve immediately.
Boil eggs for 12 minutes. Plunge into cold water to prevent further cooking. Once cooled, cut lengthwise and carefully remove yolks. Mix yolks with other inexpedience in bowl until the mixture is smooth and creamy.
Spoon or pipe the filling into the whites and garnish with paprika and/or herbs.
In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 cookie sheets.
Cook for 1 hour and 15 min, stirring occasionally to get an even color.
Combine all of the ingredients in a blender and pulse until well combined. Let stand for 20 min. or place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan and griddle. Add butter to coat. Pour small amount of batter into the center and swirl to spread evenly. Cook until it starts to brown. Flip, cook other side until brown while spreading on apple butter, Nutella, sugar, or whatever you like as a filling. Fold both sides and serve immediately.
Mix the flour, corn starch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown. Set the waffle directly on oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them). When all waffles are cooked, serve immediately.
Variation Chip Waffles:
Stir 1/2 cup coarsely chopped chocolate chips or 1/2 cup mini chocolate chops into the batter
Variation Cranberry Orange Waffles: Stir 2 teaspoons finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.
In bowl of stand mixer, whisk eggs to combine. Add milk and whisk to combine. Whisk in sugar, salt and yeast. Add about half of the flour and butter, stir with rubber spatula until evenly moistened and combined. Add rest of flour and knead with dough hook at low speed for 10 minutes. At this point, dough should clear sides of bowl and stick to bottom. Turn dough onto lightly floured work surface and knead by hand for another minute.
Lightly spray large bowl with nonstick spray and transfer bowl into container. Cover with plastic wrap and set in warm, draft free spot for about 2 to 2 1/2 hours.
Braid Zopf and let sit for another 1/2 hour to puff up for a second rise.
Preheat oven to 325°F.
Bake Zopf on cookie sheet for about 25 minutes until golden brown.
While still hot brush with lemon juice and powdered sugar mixture.
