Lemon Thyme Buttermilk Biscuits

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Okay, you know you are having company be it for Easter or perhaps at Spring break with the children. This, my friends is a wonderful way to serve biscuits with your breakfast fare. Goes really well with scrambled eggs and bacon. Add some chilled watermelon slices or berries, juice and coffee. There, I just gave you breakfast.

This can be made ahead, cut into rounds and chilled on a baking sheet for up to 2 hours.

 

  • 2 cups flour
  • 1 tbsp. baking powder
  • 1 tbsp. Thyme, finely chopped
  • pinch of salt
  • 1 large lemon*
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup plus more for glaze of buttermilk

Preheat oven to 425 degrees

Place the flour, baking powder, thyme and salt in a food processor. Finely grate the zest of the lemon and add to the mix. Pulse to incorporate.

Add the cold butter, a few pieces at a time, and pulse until it resembles coarse breadcrumbs. Place this in a bowl and squeeze 2 tbsp. of lemon juice into the buttermilk to make a slightly sticky dough.

On a floured surface, put out the dough and gently knead. Pat the dough into a 1/2 inch thick round disc. Use a floured 2  1/2 inch cookie cutter and cut 12 rounds, placing them on a parchment lined cookie sheet.

Brush the tops of the biscuits with some buttermilk and bake until the become puffed and golden (13-15 minutes). Serve on a plate with butter and preserves on the table. Oohh these make my mouth water they are so incredibly light, tasty and ever so yummy.

 

* it just may take another half or whole smaller lemon to make the 2 tbsp.

 

Bonnie

This post was posted in Puffs and Scones

Butternut Squash With Maple Syrup and Fresh Thyme

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We both love the different squashes available in stores year round, and this is a delightful way to prepare the butternut squash…..even the kids will eat it.

 

  • 3/4 stick butter
  • 1   3 1/2 (approx.) butternut squash, cut lengthwise in half, peeled and seeded
  • 1/4 cups chicken broth
  • 1/3-1/2 cup maple syrup
  • 1 tbsp. minced fresh thyme
  • 3-4 tbsp. whipping cream
  • 1 pinch salt and pepper

Chop the squash into 1″ pieces. Melt the butter in a frypan over high heat, add the squash and saute for 60 seconds. Add the broth, syrup, thyme, salt and half the pepper.

Cover and reduce the heat,cooking for about 10 minutes until almost tender. Using a slotted spoon, remove the squash to a large bowl. Boil the remaining liquid in the frypan until it thickens – 4-5 minutes. Add the whipping cream and stir to incorporate.

Return the squash to the frypan and cook for another 4-5 minutes, turning so all sides are completely cooked through. Remove from the skillet and serve.

Bonnie

This post was posted in Vegetable dishes

Roasted Lamb Chops

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Cooking lamb is easy but getting the right flavour, sometimes, takes much longer.

This recipe is for 4 servings…if company coming-great! If not and it is for 2, here you go again…cook once-eat twice… Either way it is pretty tasty.

 

  • 4 large garlic cloves, pressed
  • 1 tbsp. fresh thyme, lightly crushed
  • 1 tbsp. fresh rosemary, crushed
  • pinch of kosher salt
  • 2 tbsp. olive oil, divided
  • 6  1 1/4 inch thick lamb chops – someone may want 2

Mix the first 4 items with 1 tbsp. of the olive oil in a large bowl. Add the chops and turn to coat. Let this marinate for about 1 hour. You are trying to get great herby flavour here-did I just invent a new word? Nah!

Preheat oven to 400 degrees. Now heat the remaining tablespoon of oil in a skillet over high heat. Add the lamb, cooking about 3 minutes on each side.

Now transfer the skillet to the oven and roast for about 10 minutes to attain a medium-rare doneness.

Remove from oven, transfer to a plate and let rest, covered, for about 5 minutes.

Serve with garlic mashed potatoes, some fresh asparagus and voila! you have a winning dinner.

 

 

 

Bonnie

This post was posted in Meats