Mama Huang's Cookbook

Adapted from Ina Garten’s recipe
Yield: 20 muffins

Ingredients:

3 1/2 C  all-purpose flour
1 1/2 C  sugar
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt (or 1/2 tsp regular salt)

2 C buttermilk
1/2 C (1 stick) salted butter, melted and cooled
1 1/2 tsp grated lemon zest (the zest of 1 medium lemon)
2 extra-large eggs, lightly beaten
2 C fresh (or frozen) blueberries

Directions:

Preheat the oven to 350 degrees.
Grease the cups of 2 muffin pans, or line the cups with paper liners.
Sift the first 5 ingredients into a large bowl and mix together.
In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs.
Make a hole in the center of the dry ingredients and pour in the wet ingredients .
Mix with a fork just until blended.
Fold the blueberries into the batter. DON’T OVER MIX!
Spoon batter into the prepared cups, filling them almost full.
Bake for 20-25 minutes, until golden brown.
Muffins are done when a toothpick inserted into the center comes out clean.

To prepare baguette slices

Ingredients:

1 20″ baguette
2-3 T olive oil
Coarse salt and pepper

Directions:

Slice baguette into 1/4″ thick slices.
Preheat oven to 350 deg.
Brush baguette slices sparingly on both sides with olive oil.
Season sparingly with salt and pepper.
Place on baking sheets, and bake, turning over once, until golden, 10-12 minutes total.
Allow to cool completely.
May store in an airtight container up to 3-4 days prior to use.
Makes 50-60 slices.

Smoked Salmon Crostini

Ingredients:

24 baguette slices, baked
4 oz cream cheese
2 T (1 T + 1 T) chopped fresh dill
1 T prepared horseradish
1/4 t kosher salt
1/4 t black pepper
4 oz smoked salmon slices

Directions:

In a small bowl, combine the cream cheese, horseradish, 1 T dill, salt and pepper.
Spread cream cheese mixture on the baguette slices.
Top with the salmon slices and sprinkle with the remaining tablespoon of dill.

Artichoke-Parmesan Crostini

Ingredients:

24 baguette slices, baked
1 jar (6 1/2 oz) of marinated artichoke hearts, drained, patted dry and finely chopped.
1 T olive oil (omit if artichoke hearts marinated in oil).
1/4 C shredded parmesan cheese
1 T chopped  fresh parsley

Directions:

Combine the artichoke hearts, parmesan, parsley , +/- olive oil.
Spread on baguette slices.

Goat Cheese and Sun-Dried Tomatoes Crostini

Ingredients:

24 baguette slices, baked
1 small log (5 oz) soft goat cheese
1/4 t kosher salt
1/4 t course ground pepper
8 1/2 oz jar of oil-packed sun-dried tomatoes

Directions:

Add salt and pepper to the goat cheese and mix well.
Spread goat cheese on baguette slices.
Top each slice with at least 2 pieces of sun-dried tomatoes .

4 cups (the cup that comes with the rice cooker) of rice mix (white, brown and wild rice)
7  regular cups chicken stock
1/4 – 1/2 C olive oil
6 large cloves garlic, minced
3 large ribs of celery, chopped
1 large onion, chopped
10 large dried shiitake mushrooms, soaked to rehydrate, squeezed dry and thinly sliced
2 t fresh minced rosemary
3 T fresh chopped parsley
1 1/2 C total of dried cranberries, cherries, apricots
1 1/2 C toasted sliced almonds (200 deg, 7 min)
salt and pepper to taste
2-6 T red wine vinegar

Cook the rice in a rice cooker, adding the amount of chicken stock appropriate for the amount of rice. Save the rest of the stock and put aside.
Saute the garlic, celery and onion and mushrooms in the olive oil till soft and edges of onions have turned brown.
Add rosemary and saute for 1-2 more mins. Turn off heat and stir in the parsley and remove pan from heat.
When the rice is done, stir in the onion mixture.
Then stir in the fruit mixture.
Salt and pepper to taste.
Stir in 2 T of vinegar, taste and add more according to  taste.
Heat up the remaining stock and gradually stir in  small amounts  till desired moistness.
Serve immediately.

15-20 servings (as part of a Thanksgiving meal)