We thought it might be helpful to assemble a small variety of easy-to-make breads, muffins, and crisps to augment your picnic basket, fill out your buffet table, and complement soups, salads, and main meals. Included is a simple recipe for the classic popover that not only fits neatly into all the above-mentioned categories but, stuffed with ice cream and drizzled with chocolate, magically transforms into an amazing dessert.
This is great with soups, salads, and meats, and also with scrambled or fried eggs at breakfast or brunch.
13/4 cups coarse stone-ground yellow cornmeal
11/2 cups unbleached all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
13/4 cups buttermilk
12 tablespoons (6 ounces) unsalted butter, melted and cooled
2 large eggs plus 1 egg yolk, beaten
Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add the buttermilk, melted butter, and eggs and stir well to blend. Set aside for 30 minutes.
Preheat the oven to 375°F. Butter a 13 × 9 × 2-inch baking pan.
Pour the batter into the pan and bake for 40 to 45 minutes, until the bread is browned around the edges and a tester inserted into the center comes out clean. Cool for 5 minutes. Turn the bread out onto a rack and allow it to cool completely before cutting it into 2-inch squares.
Yields 24 pieces
Surprisingly easy and adaptable. Try them stuffed with soft scrambled eggs for breakfast, with butter and preserves, with soups or salads, or, since this is essentially the same recipe as one would use for Yorkshire Pudding, with steaks and roasts. Or try scooping ice cream into each popover, drizzle it with chocolate sauce and serve it as an impressive dessert.
4 tablespoons (2 ounces) butter
4 large eggs
2 cups milk
13/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
Preheat the oven to 450°F.
Melt the butter in a small saucepan. Spoon 1 teaspoon butter into each well of a 12-cup nonstick muffin pan. Discard any unused butter. Place the pan in the oven for 3 minutes to heat.
With a wire whisk, beat the eggs in a medium bowl. Add the milk, flour, and salt. Beat until smooth. Spoon the batter into the heated pan, filling each cup two-thirds full. Bake 15 minutes. Lower the heat to 400°F and bake 15 minutes longer. Do not open the oven door during baking time or the popovers may not rise properly.
Yields 12 popovers
Great with cocktails, starters, appetizers, soups, and salads. Use a freshly grated hard cheese, such as Parmigiano-Reggiano, Romano, or Asiago.
8 ounces freshly grated Parmigiano-Reggiano (about 2 cups)
Preheat the oven to 400°F. Using a tablespoon, distribute mounds of grated cheese onto a parchment-lined baking sheet, spaced 2 to 3 inches apart to give crisps ample room to spread. Pat each mound into a level circle or oblong shape.
Bake 3 to 5 minutes, until crisps become bubbly, lacy, and have turned a light golden hue. Remove from the oven and allow crisps to cool on baking sheet. Remove with a thin spatula and place on racks to cool thoroughly.
Yields about 32 crisps
To store, place the crisps in an airtight container, with wax paper between each layer. These will keep up to a week at room temperature.
For larger crisps use 2 tablespoons per mound and space the crisps, before leveling them, 3 to 4 inches apart. Add a minute onto the baking time.
Flavor the crisps by adding 1 or 2 teaspoons of finely chopped fresh herbs—thyme, rosemary, or chives—or ground black pepper or finely chopped nuts.
Who can resist a hot biscuit, split and spread with butter? These are welcome at breakfast or dinner.
2 cups unbleached all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
8 tablespoons (4 ounces) unsalted butter, softened
1 cup buttermilk
1 egg yolk
2 tablespoons milk
Preheat the oven to 375°F.
Place the flour, sugar, and baking powder in a large bowl and stir. Add the butter and, with your hands, blend the mixture until it is the size of peas. Chill in the freezer for 10 minutes.
Remove and add the buttermilk all at once. Mix quickly until the dough begins to cling together. Turn onto a floured surface. Flatten with the heel of your hand to about 1/2-inch thickness. Cut into fourteen 2-inch rounds. Place on an ungreased baking sheet. Blend together the egg yolk and milk and brush the tops with the mixture. Bake 18 to 20 minutes.
Yields 14 biscuits
Flavors can be varied by adding fresh herbs such as dill, chives, or rosemary. Or add 1/2 cup grated sharp Cheddar or grated Parmesan. Stir these into the flour mixture.
These are super easy to prepare. Serve them with appetizers, soups, or salads. Take them on picnics, or arrange the sticks in a lovely pitcher to join the array of food on your buffet table.
2 sheets store-bought frozen puff pastry, defrosted but still cold
1 egg white, beaten
11/2 teaspoons coarse sea salt
1 cup grated Parmesan cheese, sprinkled on a platter
Preheat the oven to 400°F.
Place the puff pastry on a flat surface. Using a pizza cutter or sharp knife, cut each pastry sheet into seven 2-inch-wide strips. Roll each strip into a thin pipe, then twist each strip, to hold the pastry together. Brush each with egg white. Sprinkle with salt. Roll each in the Parmesan. Place the twists on a parchment-covered baking sheet. Bake 13 to 15 minutes or until golden brown and crisp. They are best served warm, straight from the oven.
Yields 14 bread sticks
These sticks can be prepared, then frozen for up to 2 days. Bake directly from the freezer in a preheated 400°F oven for 18 to 20 minutes.
This is another great quick appetizer, or a go-with for soups or salads.
1 cup store-bought tapenade
1 cup chopped sun-dried tomatoes (drained if in oil)
1 sheet store-bought frozen puff pastry, defrosted but still cold
Coarse sea salt
In a small bowl blend together the tapenade and tomatoes. Place the puff pastry on a flat work surface. With a pizza cutter or sharp knife, cut the sheet into four equal strips, each about 4 inches wide. Spread the tapenade mixture onto each strip, making sure to leave 1/2 inch uncovered on the long sides. Starting with a long side, carefully roll the strips into logs. Cover with plastic wrap and freeze.
When ready to bake, preheat the oven to 400°F. Remove the logs from the freezer and unwrap them. Sprinkle them lightly with salt. With a sharp knife, cut the logs into 1/4-inch-thick slices. Place the slices flat on a parchment-covered baking sheet, with space between them. Bake for 12 to 15 minutes. Let cool slightly on the pan. Serve warm.