Foster’s Herb Biscuits

Foster’s Herb Biscuits

These light and fluffy biscuits are perfect for breakfast and as a topping for Chicken Pot Pie

Makes 1 dozen 2 1/2-inch Biscuits

3 1/2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) cold unsalted butter, cut into small cubes

1 cup grated cheddar

1/4 cup chopped watercress or herb (such as parsley, basil, or dill)

1 1/4 to 1 1/2 cups buttermilk
Egg wash: 1 large egg beaten with 2 tablespoons milk

1. Preheat the oven to 425°. Lightly grease a baking sheet and set aside.

2. Sift together the flour, baking powder, baking soda and salt in a large bowl.

3. Cut the butter into the flour mixture using a pastry blender or two knives, until mixture is coarse and crumbly and resembles coarse meal. Stir in the cheese and parsley.

4. Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and form the dough into a flat round disk.

5. Pat or roll the dough into a circle about ½ inch thick. Cut out biscuits using a floured 2 1/2 -inch-round cutter. Do not twist cutter. Transfer biscuits to the prepared baking sheet and brush with the egg wash. Place in the oven and bake until brown, 12 to 15 minutes. Serve hot.

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Vegetable Pot Pie with Foster’s Herb Biscuits

Vegetable Pot Pie with Foster’s Herb Biscuits

Serves 8 to 10

1 recipe (uncooked) Old-Fashioned Buttermilk Biscuits with herb variation (see link at the bottom of page)

6 tablespoons ( ¾ stick) unsalted butter

4 carrots, peeled and chopped

4 ribs celery, chopped

8 ounces fresh button mushrooms, wiped clean and thinly sliced

¼ cup all-purpose flour

5 cups vegetable broth

One 10-ounce box frozen green peas or 2 cups cooked fresh green peas

1 tablespoon chopped fresh sage or 1 teaspoon dried sage

Salt and freshly ground black pepper to taste

Egg wash: 1 egg beaten with 2 tablespoons milk

1. Preheat the oven to 375 degrees.

2. Prepare the biscuits as the recipe directs, but do not bake them. Set aside.

3. Melt the butter in a large skillet over medium-high heat and add the carrots, celery, and mushrooms. Cook, stirring frequently, about 10 minutes, until light brown.

4. Add the flour and cook, stirring frequently, 3 to 4 minutes long, until light brown. Slowly whisk in the broth and bring to a low boil, whisking constantly.

5. Add the peas and sage. Season with salt and pepper and stir to mix. Reduce heat and simmer, stirring occasionally, 10 to 15 minutes or until thick and creamy.

5. Remove from the heat and transfer the mixture into a 9 by 13-inch baking dish.

6. Top with the uncooked biscuits. Brush the biscuits with the egg wash and bake 25 to 30 minutes, until the biscuits are golden brown and the vegetable mixture is bubbling around the edges. Serve immediately.

Banana Pudding

Banana Pudding

Serves 6 to 8

2 and 1/4 cups milk

1  vanilla bean, split lengthwise, seeds scraped and reserved

4 large eggs, separated

3/4 cup sugar

1/4 cup cornstarch, sifted

1/2 teaspoon kosher salt

3 tablespoons unsalted butter

2 tablespoons dark rum

8 ounces vanilla wafers (about 2/3 of a 12oz box)

3 ripe bananas, sliced into 1/4-inch rounds

1/2 teaspoon cream of tartar

 

Lightly grease a 2-quart baking dish.

Combine 2 cups of the milk with the vanilla bean and reserved seeds in a heavy-bottomed saucepan, place over medium heat, and bring to a low boil.  Remove from the heat and discard the vanilla bean.

Whisk together the egg yolks and 1/2 cup of the sugar in a large bowl.  Combine the remaining 1/4 cup milk with the cornstarch and 1/4 teaspoon of the salt in a small separate bowl and stir to dissolve the cornstarch.  Stir the cornstarch mixture into the egg mixture.

Stir a small amount of the heated milk into the yolk mixture to temper the eggs.  Whisk the yolk mixture back into the saucepan with the milk mixture, place over medium-low heat, and cook, stirring constantly, for about 5 to 7 minutes, until the mixture thickens.  Remove from the heat, transfer to a bowl, and add the butter and rum, stirring until the butter melts.

Preheat the oven to 350 degrees Fahrenheit.

Cover the bottom of the prepared dish with one-third of the wafers.  Arrange half the banana slices in a layer over the wafers and cover with half the pudding.  Place another third of the wafers on top of the pudding, followed by the remaining bananas and the remaining pudding.  Arrange the remaining wafers in a ring around the edges of the dish, inserting them halfway into the pudding.

Place the egg whites, cream of tartar, and remaining 1/4 teaspoon salt in a glass or metal bowl and beat with an electric mixer on medium speed until light and frothy.  Increase the speed to high and beat to soft peaks.  Slowly add the remaining 1/4 cup sugar, beating constantly, until the whites are shiny and hold stiff peaks, about 3 minutes.  Do not beat the whites past this point or they will separate and become grainy.

Spread or pipe the meringue on top of the pudding with a spatula or pastry bag and tip, making sure to cover the pudding completely to prevent the meringue from shrinking when baked.  Form peaks by repeatedly drawing a knife or spatula across the meringue and then in an upward motion, or by piping with a pastry bag and ending with an upward motion.

Bake for 8 to 10 minutes, until the tips of the meringue are golden brown.  Remove from the oven and let cool for 10 minutes before serving.

Corn and Roasted Red Pepper Chowder

Corn and Roasted Red Pepper Chowder

Makes 2½ to 3 quarts chowder; serves 6 to 8

2 tablespoons olive oil
2 leeks, trimmed and split lengthwise
4 tablespoons (½ stick) unsalted butter
1 yellow onion, diced
4 ribs celery, diced
6 garlic cloves, minced
8 cups vegetable broth or chicken broth
2 Yukon gold or russet potatoes, peeled and chopped
Kernels from 4 ears fresh corn (2 cups fresh or frozen corn)
3 roasted red bell peppers, peeled, cored, seeded, and chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh thyme or 2 teaspoons dried thyme
2 tablespoons chopped fresh chives or chopped fresh parsley
1 cup heavy cream
Fresh chives, to garnish, optional

1. Soak the leeks in a bowl filled with cold water for 10 minutes. Rinse and drain. Slice into ¼-inch rounds and set aside.

2. Melt the butter in a large saucepan over medium-low heat and add the onion. Cook and stir about 15 minutes, until softened. Add the leeks and celery and cook and stir about 10 minutes longer, until the leeks and celery have softened. Add the garlic and cook and stir about 2 minutes more.

3. Add the broth and potatoes and bring to a low boil, reduce heat, and simmer, uncovered, about 30 minutes, until the potatoes are tender. Add the corn, roasted red peppers, salt, black pepper, and thyme and simmer about 15 minutes longer. Remove the pot from the heat and add the chives.

4. Remove about 4 cups of the mixture from the pot and cool slightly. Place the cooled soup in the bowl of a food processor fitted with the metal blade and puree until smooth. Return this mixture to the soup and stir until well blended.

5. Stir in the cream and reheat over low heat, stirring constantly, until heated through. Serve immediately, garnished with chives if desired.