This web page consists of recipes that may not be in the Meadows Inn Family Cookbook. We hope that you will enjoy these recipes as much as those in the cookbook you have. Thanks again!

Click on a link from the list below to go to that recipe.

• Onion-Tomato Fococcia
• Fresh Raspberry Sherbet
• Three-Pepper Sauce
• Guacamole
• Herbed Cream Cheese
• Corn and Black Bean Salsa
• Buttermilk Blueberry Pancakes
• Gougères
• Rosemary Cashews
• Balsamic Marinated Olives
• The Best Pancakes
• French Almond Cream Sauce

Onion-Tomato Fococcia

This is a wonderful afternoon snack that we serve with the Herbed Cream Cheese listed below.

Makes a large round fococcia, serving 10 or more

Ingredients - Dough
2         packets active dry yeast
1/4      cup warm water
5-1/2   cups all-purpose flour, plus more for handling the dough
2         teaspoons salt
2         cups warm water, or as needed
1         tablespoon extra-virgin olive oil for the bread bowl

Ingredients - Topping
1         large onion, peeled, halved, and thinly sliced (about 2 cups slices)
2         cups ripe cherry or grape tomatoes, cut in half
1/2      cup extra-virgin olive oil, or as needed
1         teaspoon coarse sea salt or kosher salt, or as needed
1/2      teaspoon dried Italian seasoning

Preparation
To make the dough, dissolve the yeast in 1/4 cup warm water and let it sit for several minutes, until it begins to bubble. Put the flour and salt in the food-processor bowl.

Stir together the active yeast and 2 cups lukewarm water in a spouted measuring cup. With the processor running continuously, blend the flour and salt briefly, then pour in all the liquid through the feed tube and process for about 30 seconds. A soft, moist dough should gather on the blade, with some sticking to the sides of the bowl. If it's very sticky and hasn't come off the sides at all, incorporate more flour, a tablespoon or two at a time, to stiffen the dough and bring it together. If the dough is dry, process in more water in small amounts.

Turn out the dough onto a lightly floured surface, scraping the bowl and blade clean. Knead by hand for a minute, using as little flour as possible, until the dough forms a smooth round, still soft and a bit sticky. Coat a big bowl with the tablespoon of olive oil, drop in the dough, and turn it to oil it all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.

While the dough is rising, toss together the sliced onion, cherry tomato halves, 4 tablespoons of the olive oil, and H teaspoon salt in a small bowl, and let them marinate.

Coat the baking dish or pan, bottom and sides, with 2 tablespoons or more olive oil. Deflate the risen dough and lay it in the pan. Gently press and stretch it into an evenly flat round that fills the pan. If the dough is resistant, let it relax for a few minutes before stretching it again.

Lift the marinated onion and tomatoes out of the bowl with a slotted spoon, draining off the juices. Scatter the vegetables all over the focaccia, and lightly press in with your fingertips, creating dimples in the soft dough. Finally, drizzle the marinating oil over the top.

Let the focaccia rise, uncovered, for about 20 minutes. Set a baking stone, if you have one, on a center oven rack and heat to 425°. Just before baking, gently dimple the dough again with your fingertips, and sprinkle another H teaspoon coarse salt all over.

Bake the focaccia for about 20 minutes, rotate the pan back to front for even cooking, and bake another 10 to 15 minutes, or even longer, until the bread is golden brown and the onions and tomatoes are nicely caramelized.

Remove the pan, drizzle another tablespoon or two of olive oil over the focaccia, and crumble the dried oregano, scattering it on top. Let the focaccia cool for at least 15 minutes before slicing. Serve it warm or at room temperature.

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Fresh Raspberry Sherbet

Makes about 1 quart

If using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. In-season fresh raspberries have the best flavor, but when they are not in season, frozen raspberries are a better option. Substitute a 12-ounce bag of frozen raspberries for fresh.

Ingredients
3         cups fresh raspberries
3/4      cup water
1         cup granulated sugar (7 ounces)
1/8      teaspoon table salt
3         tablespoons lemon juice from 1 to 2 lemons
2         teaspoons Triple Sec or vodka
2/3      cup heavy cream

Preparation
In medium nonreactive saucepan, cook fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until mixture just begins to simmer, about 7 minutes. Pass mixture through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Add lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in freezer until very cold, about 40 degrees. Do not let mixture freeze.

When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.

Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.

Step-By-Step:The Secrets of Great-Tasting Sherbet

1. Pulse sugar and zest. Add juice in steady stream.
2. Strain zest and pulp; add liquor, cover, and chill.
3. Whip heavy cream to soft peaks in chilled bowl.
4. Pour chilled juice mixture against bowl while whisking.
5. Pour mixture into running ice cream machine and churn.

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Makes 2 to 3 cups

Enjoy this flavorful sauce that takes pasta or egg dishes to new heights.

Ingredients
1/4      cup (1/2 stick) butter
1/4      cup diced onions
1         red pepper, diced
1         yellow pepper, diced
1         orange pepper, diced
1/4      teaspoon ground cumin
1/4      teaspoon oregano
1/4      teaspoon marjoram
Juice of one lemon (about 2 to 3 tablespoons)
1         cup chicken stock
1/2      cup heavy cream
Salt and pepper

Preparation
In a large skillet, melt the butter and sauté the onions over medium heat until just translucent. Add the red, orange and yellow peppers and the cumin, oregano and marjoram. Cook until peppers are tender. Add the lemon juice and chicken stock. Continue cooking until the mixture is reduced and thickened. Spoon one cup of the cooked mixture into a blender and mix on medium speed until puréed. Pour the purée into a large bowl and continue to purée the rest of the cooked mixture in the same manner until all has been blended. Pour all the puréed mixture back into the skillet, whisk in the cream, and add salt and pepper to taste. Continue to cook until the sauce is thickened to desired consistency. Serve over eggs or pasta.

Make-ahead tip: the sauce may be made a day in advance and refrigerated. When ready to serve, reheat on a medium-low heat, or in the microwave oven until hot.

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Guacamole

Ingredients
6         oz. ripe fresh tomatoes (about 2 medium plum tomatoes or 1 medium round tomato)
2         cloves garlic
2         green onions
15       sprigs fresh cilantro
3         soft ripe avocados
1/2      large lime (or lemon)
1/2      tsp. salt, plus more to taste
1         fresh jalapeno, finely chopped, optional

Preparation
Cut out and discard core at top of tomatoes, where stems once attached. Stand tomato on side and cut into 1/4-inch slices. Cut slices into 1/4-inch cubes. Place in medium-size bowl. Peel garlic and crush garlic through a garlic press into tomatoes. Cut off and discard root ends of green onions and peel off any withered outer layers. Cut onions crosswise into 1/4-inch pieces and add to tomatoes. Bunch leaf end of cilantro sprigs together. Use a sharp knife to cut across bunched leaves and stems, slicing them thinly; stop cutting when only stems remain. Discard stems and add leaves to tomatoes. Cut avocados in half, starting at their pointy stem end and circle around pit. Twist sides in opposite directions and pull apart. Use a spoon to scoop out pit and discard. Scoop avocado
flesh from skin, discarding skin and adding flesh to tomatoes. Squeeze lemon or lime, and add 11/2 tablespoons of juice to tomatoes. Add salt. If using, add jalapeno. Using an old-fashioned potato masher (or the back of a large spoon, or your hand), mash everything together evenly. Taste and season with more salt or more lime (or lemon) juice, if necessary. Serve with chips or as a to put on tacos.

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Herbed Cream Cheese

Serves 15 to 20

As if cream cheese weren't good enough on its own, this recipe takes it to another level entirely.

Ingredients
8         oz. cream cheese, at room temperature
1         tsp. finely chopped fresh thyme
1         tsp. finely chopped fresh chives
1         tbsp. finely chopped fresh dill
2         tbsp. finely chopped fresh basil
2         tbsp. finely chopped fresh parsley
1         tsp. minced fresh garlic
Salt to taste
Half-and-half or cream, if desired, to thin to desired consistency

Preparation
Using an electric mixer with whisk attachment, whip cream cheese until fluffy, about 1 minute. Whip in herbs, garlic and salt. Add ½ and ½ or cream if desired to make thinner.

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Corn and Black Bean Salsa

Ingredients
2          cans of Mexican Corn (or 2 large ears of corn, cooked and cut off cob)
2          cans of Black Beans (rinsed and drained)
1/4       c. Italian dressing
1/2       c. Ranch dressing
1/2       diced red onion
1/2       tsp. Tabasco sauce
1/4       c. chopped fresh cilantro
1/2       tsp. chili powder
1/4       tsp. pepper

Preparation
Mix all ingredients together and chill.

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Buttermilk Blueberry Pancakes

Ingredients
1-1/3    cup flour
3          T.sugar
2-1/3    tsp.baking powder
3/4       tsp. salt
1-1/4    cup buttermilk
2          large eggs
2          T. melted butter
1          cup fresh or frozen blueberries (if frozen-thaw before using)

Preparation
Mix the dry ingredients together and make a well in the center of the bowl. Mix buttermilk and eggs together and add to dry mixture. Stir until just blended. Stir in butter and blueberries. Bake on a 350-degree griddle.

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Gougères

Makes about thirty 1 1/2-inch hors d'oeuvres

Gougères are the perfect combination of a crusty, caramelized outside and a soft, eggy inside. They can be made ahead of time and eaten at room temperature or recrisped in a very hot oven just before serving. Typically they are served as little bites with pre-dinner drinks or as a light snack, but you can also make them larger and fill them with meat, cheese, or greens for a satisfying meal.

You make these featherweight puffs from one of the most versatile doughs in the pastry kitchen: pâté à choux, or choux paste. It is the same dough that you use to make éclair shells, profiterole shells, cream puffs, and some doughnuts. Here, the choux paste is flavored with black pepper, Gruyère cheese, and thyme, although you may use Cheddar, Swiss, or pecorino and any herb you prefer. You may also vary the flavors by adding the caramelized onions or duxelles (sautéed minced mushroom with shallot). The dough is forgiving, so that you can add almost anything to it and it will work. The pastries taste best if they are eaten the day they are baked.

Ingredients - Choux paste
1-1/4   cups nonfat milk
10       tablespoons unsalted butter
1         teaspoon salt
1         cup all-purpose flour
5         large eggs
3/4      cup Gruyère cheese, grated
1         teaspoon black pepper, freshly ground
1         tablespoon fresh thyme, minced

Ingredients - Topping
1         large egg
Pinch   salt
Grated Gruyère cheese for sprinkling

Kitchen Notes: You can form the pastries on the baking sheet, place the pan in the freezer until the pastries are frozen, and then transfer them to an airtight container and return them to the freezer for up to 1 month. You can bake them straight from the freezer on a buttered or parchment-lined baking sheet. Brush the tops lightly with egg wash made by beating a whole egg, and increase the baking time by about 10 minutes.

Preheat the oven to 350ºF. Butter a baking sheet or line with parchment paper.

Preparation
To make the choux paste, combine the milk, butter, and salt in a heavy saucepan and place over medium heat until the butter melts and the mixture comes to a full boil. Add the flour all at once, stirring vigorously with a wooden spoon. Keep stirring until the mixture has formed a smooth mass and pulls away from the sides of the pan and some of the moisture has evaporated. This will take about 3 minutes.
Transfer the paste to the bowl of a stand mixer fitted with the paddle attachment or to a heatproof mixing bowl. If using a mixer, add the eggs one at a time and mix on medium speed, incorporating each egg before adding the next. When all the eggs have been added, the mixture will be very thick, smooth, and shiny. Remove the bowl from the mixer stand, add the cheese, pepper, and thyme, and mix in with a rubber spatula. If making by hand, add the eggs one at a time to the bowl and mix with a wooden spoon, incorporating each egg before adding the next one, then proceed as directed for the mixer method.

Transfer the contents of the bowl to a pastry bag fitted with a 1/2-inch (no. 6 or 7) plain tip, adding only as much to the bag as is comfortable to work with. Pipe 1-inch mounds onto the prepared baking sheet, spacing them about 1-1/2 inches apart. Or, use a spoon to drop the dough in 1-inch mounds.

In a small bowl, whisk together the egg and salt, and then gently brush the top of each pastry with the egg wash. Lightly sprinkle the top of each pastry with a little cheese.

Place the pastries in the oven immediately and bake until they have puffed, are nicely browned, and feel light for their size, about 25 minutes. These are delicious served hot or warm, or are also good at room temperature. Or, let cool completely, store in an airtight container in the refrigerator for up to few days, and recrisp in a 350°F oven for 5 minutes.

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Rosemary Cashews

Ingredients
1-1/4    pounds cashew nuts
2          tablespoons coarsely chopped fresh rosemary leaves
1/2       teaspoon cayenne
2          teaspoons dark brown sugar
2          teaspoons kosher salt
1          tablespoon melted butter

Preheat the oven to 375 degrees F.

Preparation
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

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Balsamic Marinated Olives

Ingredients
16       ounces ripe olives, drained
14       ounces kalamata olives
14       ounces pimiemto-stuffed olives, drained
1         small jar cocktail onions
1         cup olive oil
1         cup balsamic vinegar
1         T. italian seasoning
couple of fresh sprigs fresh thyme
couple of fresh bay leaves

Preparation
Combine all ingredients; cover and chill at least 8 hours. Let stand 30 minutes at room temperature before serving. Also can warm slightly. Keeps for a long time in fridge.

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The Best Pancakes

This recipe makes about 18 3-inch pancakes

Ingredients
2        large eggs
1-1/4  cups milk
3        tablespoons melted butter
1-1/2  cups unbleached all-purpose flour
3/4     teaspoon salt
2        teaspoons baking powder
1        teaspoon sugar
1/4     cup malted milk powder

Preparation
1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter.
2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and malt powder.
3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.
4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
5. Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately. Can add blueberries if desired.

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French Almond Cream Sauce

1/2      cup of sugar
1         tsp. cornstarch
1/2      tsp plus a couple of drops of pure almond extract
1/2      tsp plus a couple of drops of pure vanilla extract
1-1/3   cup of whipping cream
4         egg yolks

Combine sugar, cornstarch, and the extracts in heavy saucepan. Gradually whisk in the cream. Cover over low heat, stirring with a wooden spoon constantly, until sugar dissolves. Beat egg yolks in bow until thick and light yellow. Stir about ½ of the cream mixture in the yolks and then add cream and the yolks to the rest of hot cream mixture. Cook over a medium heat, stirring constantly until thickened. Pour through a wire-mesh strainer into a small containerr and chill.

This is wonderful over fruit or as a dessert sauce.

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