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Biscuits and Bach
Sundays, 7 - 11 a.m.
Overview | Biscuit Tin Recipes | Rachel Stewart bio

Biscuit Tin Recipes

Have a recipe or comment you want to share with Biscuit and Bach listeners? Do it here!


Ocracoke Fig Cake
by Margaret Garrish, Marie Womac, Frances Kemp, Iva O’Neal, Etta Spencer

  • 1 c. salad oi
  • 1 1/2 c. sugar
  • 3 eggs
  • 1 tsp. soda, dissolved in a little hot water
  • 2 c. flour
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1/2 c. buttermilk
  • 1 tsp. vanilla
  • 1 c. preserved figs chopped*
  • 1 c. chopped nuts

Beat 3 eggs; add sugar and oil. After sifting dry ingredients, add to egg mixture alternately with buttermilk. Add vanilla and fold in figs and nuts. Pour into greased oblong and bake at 325 degrees for 45 minutes to 1 hour, or in a well greased tube pan at 350 degrees just a little longer.

*Chopped dates may be substituted for figs.


Neal Berntsen's quotidian oatmeal breakfast:
Listen Play Button Listen to Neal Berntsen talk about Bach's Art of the Fugue and oatmeal.
Yields "eight days worth"


1 cup steel-cut oats
1/2 cup flaxseed
1 cup dried cranberries
1 sliced banana
2 cups water
4 cups soy-milk

Cook in a crock-pot over night.
The result can be stored in a Tupperware container. Scoop-out your desired serving, add blueberries, and heat in a microwave oven for 1:15. Southern-summer variation: add sliced peaches and microwave for 1:30.
Frank Portone's Best Basic Marinara Sauce

Listen icon Listen to Frank Portone talk about marinara sauce.

  • Frank Portone 120 pxLarge can crushed tomatoes
  • 1 6-oz can tomato paste per can of crushed tomatoes
  • olive oil (grade of choice. Frank prefers a lighter grade.)
  • fresh garlic to taste, minced or crushed (Frank uses 2 large cloves per can of crushed tomatoes. Don't use jarred garlic.)
  • basil, either dried or fresh, to taste (chop if you like)
  • salt & pepper to taste
  • sugar to reduce acidity (use 1/2 teaspoon for a large amount)
  • 1/2 cup dry marsala wine, optional
Saute garlic in olive oil, but don't let it brown. When it starts to get golden, add marsala if using. Let the wine cook down a bit. Remove the pan from heat to avoid splattering and add paste. Put pan back on heat and saute the paste. Take the pan back off the heat and add 1 paste can of water for thinner sauce. Add 1/2 can of water for thicker sauce. Once the water has been incorporated, very slowly add the crushed tomatoes to avoid creating lumps. When it's the right consistency, add basil, salt and pepper. Put back on the heat and simmer slowly for 1 1/2 to 2 hours, stirring every 15 minutes. Be careful not to let the sauce boil!

If adding meat, braise it first to seal in juices. Add the meat after the sauce has been simmering 1 1/2 hours. Red meats can cook in the sauce about an hour. White meat chicken on the bone should cook approximately 30 minutes.  And boneless chicken breast need cook only about 7 minutes depending on the thickness of the breast.

Frank Portone's bio

Amy Rogers recipes from Luck, A Collection of Facts, Fiction, Incantations, & Verse (Lorimer Press). Reprinted with permission.

Black-Eyed Peas

one pound of fresh black-eyed peas
1/4 to 1/2 cup of vegetable oil
1 onion, chopped and divided in half
1 to 2 cloves of garlic, chopped
1 to 2 teaspoons fresh or dried herbs (thyme, sage, parsley or combination) to taste
salt and pepper
water

Remove any dirt from the peas, rinse them and set aside. Heat the oil in a heavy skillet or Dutch oven, add half the onion and all of the garlic. Sauté until soft and add the herbs. Add the peas, salt, pepper and enough water to cover. Place the lid on the pan and simmer over low heat until the peas are tender, about 30 minutes. Serve with reserved chopped onions.

Yield: about 6 servings

Lucky Collard Greens

bunch of collard greens, 12 to 16 leaves
1/4 to 1/2 cup of vegetable oil
1 onion, chopped
3 to 4 cloves of garlic, chopped
salt to taste
water
several strips of bacon (optional)

Wash the collards thoroughly in several changes of water until no dirt remains. Trim off any yellow or brown spots. Coarsely chop the greens, or you can roll each leaf lengthwise like a cigar and slice into ribbons.

If you are using the bacon, cook it till crisp, remove from the pan and set aside. Then use the drippings for the next step. If not using bacon, heat the oil till hot.

Add the onions and garlic, and sauté over low heat until translucent. Add the greens, stir until they are coated with the oil. Add a small amount of water, just enough to create steam (about a cup), add salt, then increase heat to medium and cover tightly. Check in 8 to 10 minutes; greens will be crisp-tender. Continue cooking until desired tenderness if you like them softer. Serve with the crumbled reserved bacon.

Yield: About 6 servings


Flatiron Kitchen and Tap House
Strawberry Mascarpone Blintzes
(Tim Groody)
Serves 6

Crepe Batter
2 eggs
1 1/4 c. (300 ml) milk
1 c. plain flour
1/4 tsp. salt
2 tbsp. melted butter or vegetable oil
2 T chopped parsley or chives or combination

Beat together the eggs and milk with a whisk. Sift the flour with the salt and add to the egg and milk mixture. Add the herb, melted butter or vegetable oil and blend thoroughly. If beating by hand, strain the mixture through a sieve to remove any lumps. Allow the mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix. Heat a non-stick pan over medium to low heat. Pour 1 or 2 tablespoons of the batter in the center of a hot, lightly oiled non-stick fry pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. They should have little to no color. This should makes 12 crepes.

Strawberry Syrup
2 cups strawberries cut in ¼
¼ cup maple syrup
pinch cinnamon
pinch nutmeg

Place in a pan over medium to high heat. Let it come to a boil and simmer a few minutes until berries soften. Reserve.

Filling
1 cup mascarpone
1 cup cottage cheese
zest of 1 lemon and 1 orange
1 egg yolk
1 tsp vanilla
2 cup chopped strawberries

Mix all ingredients except the berries. Place crepe flat on a board. Spoon some cheese mixture 1 ½” = 2” from the end of the crepe. Press some berries into the cheese. Fold the end over to form a tight cylinder. Roll to the middle and fold open ends into the center. Finish rolling. Place in a greased baking dish (edge down) that is just large enough to hold 12 blintzes. Repeat. These can be made a day ahead. To heat bake in a 350* oven until warm and slightly golden. Spoon over strawberry syrup. Serve and Enjoy!!!!!

Local Strawberry Greek Yogurt Parfait (Tim Groody)
Serves 6

1 qt strawberries tops removed
1 cup greek yogurt
2 T local honey
2 T mint chiffonade
2 cups granola

Clean tops from strawberries and cut in ½. Combine yogurt, honey and mint. In 6 parfait glasses or one large glass bowl layer strawberries then yogurt, then granola. Be sure to have a spoon of yogurt and granola for the top. Serve and Enjoy!!!!!

Timothy Groody
Apple Smoked Bacon Braised Brussel Sprouts
And Poached Farm Eggs

Serves 6

1 # brussel sprouts cut in ¼
1/3 # thick slice apple smoked bacon cut in ¼” strips crosswise
½ onion sliced
1 T chopped garlic
¼ cup white wine
water to cover
salt and pepper
1 T maple syrup
1 T chopped parsley
½ T chopped savory
6 poached eggs

Render bacon in a medium size pot, until crisp. Drain bacon and reserve the fat. In the same pan add 2 T bacon fat. Add onion. Cook until soft. Add garlic. Cook 30 seconds. Add sprouts & stir. Cook for 2 minutes. Add wine & cook for 3 minutes. Add water to cover & a little seasoning. Simmer until sprouts are tender and liquid is evaporated, about 15 minutes. Add bacon back to the sprouts with 1 T fat. Caramelize the sprouts slightly. Add syrup and herbs. Season. Serve with poached egg on top. Grate cheese over the egg. Enjoy!!!!!

Mothers Day Breakfast
Pecan Cardamom Waffle
with balsamic strawberries
(Tim Groody)

Candied Pecans (do not do this with kids, can be done days in advance)
2 T sugar
1 T water
¼ cup pecan halves
1 tsp butter
1 tsp cream

In a sauté pan melt sugar and water. Simmer until golden brown. Do not touch the sugar it will be very hot! Toss in pecans coat with sugar. Add butter then cream. Spread nuts on wax paper or greased pan with a spoon, to cool.

Strawberries
5 NC farmers market strawberries
1 ½ tsp balsamic vinegar
1 tsp chiffonade basil

Mix together and marinate 1 hour at room temperature. If strawberries are not sweet add a pinch of sugar

Waffles
1 c sifted flour
1 tsp baking powder
¼ tsp salt
½ T sugar
1 egg separated
¾ c milk
2 oz melted butter
1 tsp basil chiffonade

Sift dry ingredients. Mix yolk, milk and butter. Add dry ingredients. Whip egg white to soft peak. Fold in with ½ of the pecans crushed ands basil. Cook in waffle iron to manufacturers guidelines.

Assemble
Place 1 serving of waffles on a plate. Spoon strawberries and juice over the top. Sprinkle with powdered sugar or fresh not so sweet whipped cream. Sprinkle with some pecans. Serve to Mom and let her Enjoy!!!!!

Henry Lebedinsky's Latke Recipe

Click here



Thanksgiving Breads from Chef Peter Reinhart

Click here



Savory Cake with Olives and Ham  (Philippe Frespech)
Preparation: 10 minutes
Cooking time: 50 minutes
Serves: 6-8

250 grams of flour
4 eggs
200 grams of green olives with seeds removed
200 grams of cubed ham (very small pieces)
150 grams of shredded Gruyere cheese
50 grams of olive oil
175 mililters of dry white wine
1 teaspoon baking powder

1) Preheat the oven to 400
2) Butter the bread or "cake" mold
3) Mix in: ham, olives, cheese, eggs, oil, and then white wine
4) Add mixed flour and baking powder
5) Pour batter into mold and bake at 400 for 50 minutes.

 

Fruit Clafoutis

1 lb of peaches
¼ cup of butter, melted
3 eggs
½ cup granulated sugar
½ cup of sour cream
½ cup flour
Powdered sugar

1) Preheat oven to 375 and butter the clafoutis plate.
2) Mix the melted butter, eggs, sugar, sour cream, and flour in a bowl.  Pour the batter into the clafoutis plate. 
3) Remove the peach pits and place the peaches, decoratively, onto the batter.
4) Bake for 40 to 45 minutes until the center is firm.
5) Cool slightly, and sprinkle powdered sugar over the top.

 


 

Early Girl Candied Yams (John Stehling)

7 sweet potatoes
2 cups brown sugar
¼ cup lemon juice
¼ cup peanut oil
½ teaspoon nutmeg, grated
2 teaspoon salt
½ teaspoon black pepper, ground
½ tablespoon cinnamon

Preheat oven to 350. Peel and dice sweet potatoes.
Put in biggest pan you have. Mix all
seasoning in a mixing bowl. Evenly distribute over
yams. Cook about 2 1/2 hours stirring every 1/2 hr.

Early Girl Pumpkin Ginger Bread 

2 cups flour, all purpose
2/3 teaspoon salt
1¼ teaspoon baking soda
1/3 teaspoon baking powder
1¼ tablespoon ginger powder
½ teaspoon nutmeg, grated
½ teaspoon cinnamon, ground
¼ teaspoon clove, ground
¼ teaspoon mustard powder
4 oz. butter
1½ cups sugar
3 each eggs
1/3 cup coffee, brewed strong
1 cup pumpkin puree
½ cup pecan halves
vegetable oil spray
¼ cup bread crumbs

Preheat oven to 350. Butter and crumb loaf pan.
Sift together flour, salt, baking soda, baking powder,
ginger, nutmeg, cinnamon, cloves and mustard
powder. In the kitchen aid - cream butter, sugar, and
eggs. Add 1/2 dry to the wet on low speed. Add
coffee and continue to mix. Add remaining dry
ingredients INCLUDING PECANS. Gently add
pumpkin puree (MIX LIGHTLY). Fill loaf pan 1/2
way and bake at 350 for 1 1/4 hrs.


 

(courtesy of Chef Joseph Alexander)
Joseph AlexanderFlying Biscuit Fried Green Tomatoes

6 - 8 green tomatoes, enough to make about 20 - 30 slices
6 eggs, beaten
3 cups milk
2 Tbs Old Bay seasoning
pinch celery salt
pinch Kosher salt
pinch white pepper
1 1/2 tsp paprika
1 cup corn meal, yellow
2 cups all-purpose flour

Slice tomatoes. In a bowl, combine milk and eggs. Set aside. In a bowl, combine 1 cup of flour with other dry ingredients. One at a time, dredge tomato slices in plain flour, then in the egg mixture, then in the seasoned flour mixture.

Line a baking sheet with Parchment paper and spray the pan and liner with non-stick spray. Place tomatoes onto baking shee in pre-heated 300 degrees oven for 20 minutes. Remove from the oven. Tap tray to loosen tomatoes and prevent sticking. Place tomatoes on cooling rack with a spatula and cool to an internal temperature of 70 degrees.

Flying Biscuit Oatmeal Pancakes - large quantity, 4 gallons, ideal for pancake suppers
(courtesy of Chef Joseph Alexander)

Note: Make at least 8 hours in advance in order to achieve desired consistency.

9 quarts Oatmeal
1 1/2 gal. all-purpose flour
6 cups sugar
3/4 cup baking powder
2 Tbs cinnamon
2 Tbs Kosher salt
2 lbs butter, melted and cooled
2 gal. milk, 2% lowfat
48 whole eggs or 2 qt. liquid eggs

Mix oatmeal, flour, sugar, baking powder, cinnamon and kosher slat until combined. Melt butter. Set aside. The butter must be cooled so it will not cook the eggs. Add eggs, milk, and cooled butter to the dry ingredients, and mix by hand until just combined. Store in refrigerator until ready to use, preferably 8 or more hours later.


Henry Lebedinsky's Gefilte Fish

* Get one each of the "Holy Trinity" of fish: white fish, carp, & pike. Live fish are preferred.
* When ready to use, gut and clean the fish reserving the head, skin, and tail of one fish to be stuffed later.
* Boil the fish in chunks with onion, salt, pepper, a stick of celery and carrot.
* Put it all through the meat grinder.
* Mix the ground fish and vegetables with some matzoh meal in a big bowl.
* Grind the fish matzoh mixture again.
* Stuff the reserved fish skin with the ground mixture. Place the head and tail to make it look like a real fish. Put on a serving dish.
* Serve with matzoh and good fresh horseradish.

ListenListen to Henry describe making Gefilte Fish


Mauceri's Bagel French Toast
  
1) In a mixing bowl, mix some eggs
2) Add cream, cinnamon, nutmeg, and vanilla
3) Pour batter onto a cookie sheet
4) Slice bagels in half with a serrated knife
5) Place bagels face-down onto the cookie sheet
6) Allow bagels to soak up the batter for 2 minutes
7) Heat up and butter a grill
8) Cook the soaked bagel halves until the bagels “puff up”
(only cook one side)
9) Serve with maple syrup


Maria Callas' "Sponge Cake but not quite It...I like it better"

4 eggs
2 cups flour
2 teaspoons baking powder
1 cup sugar
1 cup hot milk
Flavor (lemon, raspberry, banana, any kind)

Beat the egg whites with half a cup of sugar to a peak. Beat the yolks well with the flvoring and the rest of the sugar. When egg yolks ane sugar are light and fluffy add the hot milk slowly and then the flour -- which should be sifted three times with the salt and baking powder -- a little at a time, and mix delicately but thoroughly. then by hand add the whites very delicately. Immediately put in two pans (loaf pans) in a preheated over, 325 degrees. Bake three-quarters to one hour. Cool on rack away from draft and turn upside down so that it will not "sit," as they say. Decorate as you like.

(from the "Angel Food" column in Artist Life published by Angel Records September 1956.)


Chef Chris Phillips' Perfect Bacon Sarnie (bacon sandwich)

*Fresh white bread. If it's not super fresh, you might want to toast it.
*4 or 5 rashers (slices) of thick cured bacon
*button mushrooms, optional
*diced tomatoes, optional

Fry the bacon in a pan. If you're adding mushrooms and tomatoes, reserve the grease and use it to fry those items. Spread butter on the bread. Put the bacon on the bread. Top with the mushrooms and tomatoes. You can also add some HP Sauce if you like.

ListenListen to Chef Chris tell you how to make this sandwich.


Tartan

Scottish Potato Scones

1 cup warm mashed potatoes
1/3 cup melted butter
1 teaspoon salt
1/2 cup sifted all-purpose flour

Mash the potatoes while they are still warm and add the butter and salt. (You can use leftover mashed potatoes, but make sure you heat them up before making the dough.) Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into 4 or six wedges. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown.


Rachel's Grandma McLeod's Biscuits
Rachel Stewart

1 cup self-rising flour (White Lily or Southern Biscuit are a good ones)
1 cup buttermilk (approx.) (may substitute milk)
shortening (may substitute butter, margerine, or veg. oil)

Put flour in a large mixing bowl. Add a large dollop of shortening, about 1-2 tablespoons to start. Using a fork or your fingers, work the shortening into the flour until the flour is nice and crumbly. You may find you need to add a bit more shortening.

Pour small amounts of the buttermilk into the flour and shortening mixture until you have the consistency of a soft dough. You don't want it to stick to your fingers too much, but you don't want it to be too stiff either. If the dough gets too wet or too dry, just add flour or buttermilk until it feels right.

Using a rolling pin, roll the dough on a floured surface until it is about 1/4 to 1/2 inch thick. Keep in mind the flour on the surface will contribute to how dry your dough is. Make sure it won't make it too dry. Using a biscuit cutter or a tin can with the top cut out, or the top of a drinking glass, cut biscuits from the rolled out dough. Re-roll the leftover dough and cut again.

Place biscuits on an ungreased cookie sheet and bake at 400 degrees for approximately 10 minutes. They're done when the tops are golden brown. Make sure you put them in the center of the oven. Makes about a dozen biscuits.

Eat right away.


Jennifer FosterJennifer's Seriously Decadent Cream Biscuits

1 C. + 2 Tb. cake flour (I use Swan’s Down)
1 C. all purpose flour (unbleached)
2 tsp. baking powder
2 tsp. sugar
1 tsp. salt
1 ½ C. heavy whipping cream (Go all the way—no light stuff here!)
Preheat oven to 450 degrees. Line a baking or cookie sheet with parchment paper. In a large glass bowl, mix dry ingredients with a whisk. Add cream and stir with a wooden spoon until you have a sticky, lumpy dough. (Stop stirring before you think you should. Trust me.)
Dust your countertop (liberally) with flour. Turn the dough out on the counter. Cover your hands with flour. Rub it in. Add some more. Pat the dough gently (no kneading!) until you’ve coaxed it into a circle that is about an inch thick. Don’t manhandle this dough--the less you work it, the more tender your results. Cut rounds with a biscuit cutter. Gently gather scraps and form another disc. Cut remaining biscuits. You’ll have a couple of oddly-shaped scraps left over. These are delicacies. Toss them on the baking sheet just as they are. Because they’re smaller, they bake more quickly than the other biscuits. Keep an eye on them and grab them with a pair of tongs before the others are done. For the batch, bake about 13 minutes--until brown on top. Eat immediately. No butter necessary; slather with all the jam, honey, or preserves you like or enjoy them plain.

  
1) In a mixing bowl, mix some eggs
2) Add cream, cinnamon, nutmeg, and vanilla
3) Pour batter onto a cookie sheet
4) Slice bagels in half with a serrated knife
5) Place bagels face-down onto the cookie sheet
6) Allow bagels to soak up the batter for 2 minutes
7) Heat up and butter a grill
8) Cook the soaked bagel halves until the bagels “puff up”
(only cook one side)
9) Serve with maple syrup



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