Food & Recipes With Cherokee
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NC Coffee Cake
Ingredients
Dry
β’ 1.5 cups all-purpose flour
β’ 1 pint fresh blueberries
β’ 1/2 teaspoon baking powder
β’ 1/2 teaspoon baking soda
β’ 1/2 teaspoon kosher salt
Wet
β’ ΒΌ cup brown sugar
β’ 2 tablespoons avocado oil vegetable or coconut oil work, too
β’ 1 teaspoon vanilla extract
β’ 1/4 cup honey
β’ 2 large eggs
β’ 1.25 cups unsweetened almond milk or oat milk
Optional Toppings
β’ Maple syrup or honey
β’ Fresh Blueberries
Instructions
β’ Preheat the oven to 350ΒΊF and line an 8x8-inch pan with parchment paper. Set aside
β’ Add all of the dry ingredients (minus a handful of blueberries) to a large bowl and whisk to combine. Set aside.
β’ Cream together the brown sugar, avocado oil, vanilla, and honey. Mix in the eggs and almond milk.
β’ Slowly add the dry ingredients to the wet ingredients and mix until combined.
β’ Pour the batter into the lined baking pan and bake for 25-30 minutes.
β’ Remove from the oven and let it rest for a few minutes. Lift the parchment paper straight up and transfer the blueberry breakfast cake to a cooling rack.
β’ Add optional toppings and enjoy warm or cold.
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Good Morning π βοΈ
@CherokeeOwl π¦
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Thank you so much for being a subscriber. We appreciate you π₯°β€οΈ & hope you enjoy the recipes
Have a peaceful restful night πππ
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Smooth_Romantic_Jazz_|_Saxophone_Jazz_Music_in_Cozy_Bar_Ambience.mp4351.33 MB
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Lemony Butter Cookies
Ingredients
Cookies
2 sticks (8 ounces) unsalted butter, softened
1 cup powdered sugar
1 tablespoon finely grated lemon zest
1 1/2 tablespoons freshly squeezed lemon juice
2 cups all-purpose flour
3/4 teaspoon kosher salt
Glaze
1/2 cup plus 2 tablespoons powdered sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter, softened
Finely grated lemon zest, for garnish
Directions
Make the cookies
1 Gather the ingredients.
2 Preheat the oven to 350Β°F and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the powdered sugar until very smooth, about 2 minutes.
3 Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
4 Roll half of the dough into 1-inch balls. Arrange the balls 1 inch apart on two baking sheets and, using your fingers, gently flatten each cookie.
5 Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely. Let the baking sheets cool slightly, then repeat with the remaining dough.
Meanwhile, make the glaze
1 In a bowl, whisk the powdered sugar with the lemon juice and butter until smooth.
2 Spread the lemon glaze on the cooled cookies and garnish with finely grated lemon zest. Let stand until the glaze is set, about 15 minutes.
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Frangipane Peach Tartπβ¨οΈ
Sweet white peaches on a layer of velvety, silky frangipane make this tart something special. Summer never tasted so good.
Prep Time 35 minutes
Cook Time 1:30 hour
Chilling Time 1:10
Servings 10
Ingredients
For the Crust:
β’ 1 egg yolk
β’ 1 tbsp heavy cream
β’ 1/2 tsp vanilla extract
β’ 1 1/4 cups all-purpose flour
β’ 1/3 cup confectioners sugar
β’ 1/2 tsp salt
β’ 8 tbsp (1 stick) cold unsalted butter, cut into small cubes
β’ 1 egg white
For the Tart Filling:
β’ 9 tbsp unsalted butter, room temperature
β’ 1/2 cup sugar
β’ 2 large eggs, room temperature
β’ 1 large egg yolk, room temperature
β’ 1 tsp vanilla extract
β’ 1 tbsp dark rum or brandy (optional)
β’ 1/4 tsp almond extract
β’ 1 cup almond flour
β’ 1 tbsp all-purpose flour
β’ Pinch of salt
β’ 3-4 white peaches, sliced into wedges about Β½ inch thick and lightly dried with paper towels
β’ Butter, for dotting
β’ Confectioners sugar, for dusting
Instructions
Crust:
β’ Whisk together the yolk, cream and vanilla in a small bowl.
β’ Place the flour, sugar and salt in a food processor and process briefly to combine. Add the cold butter pieces and pulse to cut the butter in until the mixture resembles coarse meal with pea-sized lumps, about 8 brief pulses.
β’ With the processor still running, add the liquid egg mixture and process until the dough just comes together around the blade.
β’ Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap the dough in the plastic and refrigerate at least 1 hour or up to 3 days.
β’ Remove the dough from the fridge and let sit for 5 to 10 minutes to soften slightly. Roll out on a lightly floured surface until crust is slightly larger than your tart pan, about a 14-inch round. (If too sticky, try rolling between two lightly floured large sheets of parchment or plastic wrap.)
β’ Carefully transfer the dough to a 10- or 11-inch tart pan. (It helps to use the rolling pin for this.) Ease the dough into the pan corners and press the dough against the fluted sides of the pan. Run the rolling pin over the top of the tart pan to remove the excess dough. Patch any thin spots or tears with the excess dough and trim away the edge again, if necessary.
β’ Gently pierce the bottom of the crust with the tines of a fork. Freeze the tart crust in the pan for 30 minutes.
β’ When ready to partially bake the crust, preheat oven to 375Β°F. Set the dough-lined tart pan on a baking sheet, then line the crust (bottom and sides) with foil or parchment. Fill with pie weights (rice, beans, ceramic, whatever you use) and bake for 15 to 20 minutes, or until foil or parchment doesn't stick to crust. Remove partially-baked shell from the oven, remove foil and pie weights and brush crust with egg white. Bake for another 5 minutes.
Tart Filling:
β’ Preheat the oven to 375ΒΊF.
β’ In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add eggs and egg yolk one at a time, scraping down the bowl between and after additions. Add the rum/brandy (if using), and the vanilla and almond extracts and stir to combine.
β’ Take the bowl off the mixer and fold in the almond flour, all-purpose flour and a pinch of salt until mixture is a fairly smooth paste. Spread the frangipane in the cooled tart shell with an offset spatula.
β’ Layer the peach wedges on top of the frangipane in concentric circles and dot the top with butter.
β’ Bake for 40-50 minutes, or until the tart is golden brown across the top and the frangipane is puffed up. Cover the tart edges with foil if getting too brown. Dust with powdered sugar once tart is cool.
β’ Store tart at room temperature for up to 3 days.
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1 pound butternut squash, peeled and Β½- to ΒΎ-inch-diced
Good olive oil
Kosher salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons unsalted butter
3 cups sliced yellow onions (2 onions)
2 tablespoons apple cider vinegar
2 tablespoons pure Grade A maple syrup
Apple cider or apple juice (optional)
6 (Β½-inch-thick) slices rustic country bread, toasted
1Β½ cups fresh ricotta, homemade or store-bought
Preheat the oven to 425 degrees.
Place the squash, 2Β½ tablespoons olive oil, 1 teaspoon salt, Β½ teaspoon black pepper, and the red pepper flakes on a sheet pan, toss, and spread out in one layer. Roast for 25 to 35 minutes, until very tender and starting to brown on the edges, tossing once with a metal spatula during roasting. Set aside.
Meanwhile, heat the butter and 2 tablespoons olive oil in a medium (10-inch) sautΓ© pan. Add the onions and cook over medium to medium-low heat for 12 to 15 minutes, tossing occasionally, until golden brown. Add the vinegar and maple syrup and simmer over medium heat for 4 to 6 minutes, until the liquid is reduced. When the squash is tender, add it to the sautΓ© pan with the onions and mash it lightly with a dinner fork. If the mixture is a little dry, add a few tablespoons of apple cider to moisten. Taste for seasonings and reheat over low heat, if necessary.
To assemble the bruschettas, spread a thick layer of ricotta on each toast and spoon the squash mixture on top. Sprinkle with salt and serve warm.
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Pollo al Lambrusco (Red Wine Glazed Chicken with Onions & Grapes)
Ingredients
Lambrusco Onions with Red Grapes
3 tbsp extra-virgin olive oil
1 medium-size white onion, thinly sliced
2 cups large seedless red grapes, divided
2 small leeks (white & light green parts only), thinly sliced
6 medium garlic cloves, sliced
1 tsp kosher salt, plus more to taste
1 to 2 tbsp water, as needed
2 tbsp balsamic vinegar, plus more to taste
1 (750-milliliter) bottle Lambrusco
1 3/4 cups chicken broth
Lambrusco Glaze
1 (750-milliliter) bottle dry red wine
1 1/4 cups packed light brown sugar
3/4 cup Lambrusco
3/4 cup red wine vinegar
1 medium-size sweet onion, thinly sliced
1 1/2 tsp fresh lemon juice, plus more to taste
1 tsp toasted black peppercorns
1/2 tsp kosher salt, plus more to taste
4 garlic cloves
1 thyme sprig
1 rosemary sprig
1 bay leaf
Chicken
1 (3 1/2-lb.) whole chicken
4 tsp kosher salt
1/2 tsp black pepper
1 medium sweet onion, cut into 3/4-inch-thick slices
5 medium garlic cloves, crushed
2 thyme sprigs
2 rosemary sprigs
Additional Ingredients
Sliced red grapes, chopped fresh chives, fresh rosemary leaves, ground black pepper, & flaky sea salt, for garnish
Directions
Make Lambrusco onions with red grapes
1 Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high until shimmering. Add onion, 1 cup grapes, leeks, garlic, & salt. Cook, stirring often, until mixture is lightly golden, 12 to 15 minutes. (If bottom or sides of Dutch oven start to overbrown, deglaze with 1 to 2 tablespoons water, stirring as needed.) Add vinegar; cook, stirring constantly to remove any browned bits from bottom of pot, until syrupy, about 30 seconds. Add Lambrusco & broth. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, 45 minutes. Add remaining 1 cup grapes; cook, stirring often, until liquid is thick enough to coat a spoon, 15 to 20 minutes.
2 Remove from heat; season with salt & balsamic vinegar to taste. Transfer to a medium-size heatproof bowl; set aside, & keep warm until ready to use.
Make Lambrusco glaze
1 Combine all glaze ingredients in a heavy-bottomed 4-quart saucepan; bring to a boil over high. Reduce heat to medium, & simmer, stirring occasionally, until mixture reduces to 1 1/4 cups, about 50 minutes. Pour mixture through a fine wire-mesh strainer into a large heatproof bowl; season with additional lemon juice & salt to taste. Loosely cover bowl, & refrigerate until ready to use.
Make chicken
1 Place chicken, breast side down, on a large rimmed baking sheet. Cut along either side of backbone using kitchen shears; remove backbone. Flip chicken breast side up; press on breastbone to flatten. Halve chicken, cutting lengthwise through breastbone to split.
2 Pat chicken dry using paper towels; season with kosher salt & pepper. Place chicken, skin side up, on a wire rack set on a baking sheet. Refrigerate, uncovered, 12 hours or up to 24 hours.
3 Preheat oven to 500Β°F. Let chicken, Lambrusco glaze, & Lambrusco onions stand, uncovered, at room temperature 30 minutes. Spread sliced onion evenly on an aluminum foilβlined rimmed baking sheet. Pat chicken dry using paper towels; place chicken halves, skin side up & at least 2 inches apart, on onions. Divide garlic cloves, thyme sprigs, and rosemary sprigs evenly between chicken halves, tucking underneath chicken.
4 Roast chicken in preheated oven for 8 minutes, then baste skin with Lambrusco glaze. Continue roasting, basting every 5 minutes, until chicken skin is deeply caramelized & an instant-read thermometer inserted in thickest portions of breast & thigh registers 160Β°F, 20 to 25 minutes. (Loosely cover wing tips with aluminum foil to prevent overbrowning, if needed.) Let chicken rest 10 minutes before serving. (Temperature will continue to rise to 165Β°F.) Serve with Lambrusco onions with red grapes; garnish with sliced grapes, chives, rosemary, black pepper, & sea salt.
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Black Bean and Carrot Salad with Lemon-Garlic Vinaigrette
Ingredients
1 large garlic clove, minced
3/4 teaspoon kosher salt, plus more to taste
3 tablespoons fresh lemon juice (from 2 lemons)
1 teaspoon Dijon mustard
1 teaspoon dried Mexican oregano (such as Rancho Gordo Oregano Indio)
1/4 cup extra-virgin olive oil
2 cups cooked and drained black beans (such as Rancho Gordo Ayocote Negro or Chiapas)
4 radishes, thinly sliced (about 2/3 cup)
2 celery stalks, thinly sliced crosswise (about 2/3 cup)
1 large carrot, shaved lengthwise into ribbons (about 1 cup)
1 fennel bulb, halved, cored, and thinly shaved (about 1 cup)
1/4 cup finely chopped white onion
Black pepper, to taste
Directions
1 Place garlic and salt in a large bowl. Using the back of a fork, mash garlic until a paste forms. Stir in lemon juice, mustard, and oregano until combined. Gradually whisk in olive oil. Add beans, radishes, celery, carrot, fennel, and onion; toss to combine. Season with pepper and additional salt to taste.
This recipe is adapted from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry. Text copyright Β© 2024 by Steve Sando. Photographs copyright Β© 2024 by Ed Anderson. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
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Sheet-Pan Chicken with Zucchini and Garlicky Tomato Relish
Ingredients
1 (3- to 3 1/2-pound) whole chicken, patted dry and cut into 6 pieces, or 3 lb. bone-in, skin-on chicken drumsticks and/or thighs
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 medium shallots, halved lengthwise
3 medium zucchini, diagonally cut into 1-inch-thick rounds
2 cups halved cherry tomatoes
1/4 cup white wine vinegar
2 tablespoons chopped fresh tarragon
2 medium garlic cloves, grated (about 1 teaspoon)
Directions
1 Preheat oven to 450Β°F. Rub chicken all over with 2 tablespoons of the oil. Season all over with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on a rimmed baking sheet. Toss together shallots, zucchini, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and remaining 1/4 teaspoon pepper in a medium bowl. Scatter zucchini mixture around chicken.
2 Bake 25 minutes, rotating baking sheet halfway through bake time. Increase oven temperature to broil. (Do not remove baking sheet from oven.) Broil until chicken is cooked through and skin is lightly browned, 2 to 4 minutes.
3 While chicken roasts, stir together tomatoes, vinegar, tarragon, garlic, and remaining 6 tablespoons oil and 1 teaspoon salt.
4 Transfer chicken and zucchini mixture to a platter. Immediately add tomato mixture to hot baking sheet (alternatively, you can scrape the pan juices from the baking sheet into a medium saucepan and then stir in the tomato mixture), and place over medium. Using a flat wooden spoon or spatula, scrape up browned bits from bottom of baking sheet while tomatoes release their juices. Immediately pour tomato salsa over chicken and vegetables, and serve.
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