I’m always intrigued as to what makes a quiche top notch—which in general, mine are not. But after playing around with a number of recipes, I came up with one that hit the mark; and I think the secret really is the number of eggs—more than I’ve generally used. The rich, creamy cheese custard with a crunchy crust is a winner. With a nice Caesar salad and crusty bread, it makes for a delicious lunch, especially during these nippy days of Fall!
What is a sister to do when she is supposed to prepare a lovely meal for a special guest that is gluten free, does not eat meat and dislikes seafood? Not the easiest assignment, but if she prays and uses a little ingenuity she always comes up with not only a solution, but often a very remarkable one. Last week the sister doing Bethany guest cooking actually faced this challenge. What did she do? It was the first day of Autumn and she wanted the meal to reflect that.
She chose a plump little Cornish Hen for the star of the meal, and served it chock-full of healthy, wholesome selection of wild rice, dried fruits, and nuts. Roasted with fresh garden herbs, garlic and lemon, some butternut squash and fresh broccoli accompanied the plump little bird, and the result: great satisfaction all the way around.
PS: No need to reserve this meal for the gluten free and those who abstain from meat and fish!
Gather a small bunch fresh herbs of your choice, 1 peeled garlic clove, half a lemon and 2 tablespoons of butter. For this meal we used fresh Rosemary and Thyme from the garden.
Place the chicken in a roasting pan and gently separate the skin from the top of the hen.
Place a small bunch of the herbs and butter under the skin, and put the garlic clove, lemon half and another small bunch of herbs in the chicken. Lightly drizzle with oil and sprinkle with salt and pepper.
Roast the chicken for 1 hour or until the internal temperature reaches 165 degrees. Baste occasionally with chicken broth and white wine.
Serve on a bed of wild long grain rice with cranberries, sunflower seeds and walnuts for a festive autumn meal!
It was 45 minutes till dinnertime, and we were in pretty good shape toward getting the meal completed and served on time (barring any unforeseen circumstances). No sooner had I had this thought, than one of our number spoke up excitedly and said, “Wouldn’t it be great to add fresh baked bread to the dinner?”
“Oh NO!” was my immediate response.
Provide fresh baked bread for 63 people in 45 minutes! I felt like one of the disciples when Jesus told them to feed the hungry multitude with one little boy’s lunch! However, knowing this sister as well as I did, I knew it was no use trying to discourage her from making this happen; once her heart was set on something, nothing was apt to change it, so no one even tried. The result? Fresh baked bread in less than 45 minutes, beautifully golden on the outside and perfectly textured and filled with fresh garden herbs inside…a miracle for all!
Sprinkle yeast and sugar into 1/2 cup of the water; do not stir.
Let stand 1-2 minutes or until the surface becomes bubbly.
While yeast is bubbling, combine flour and table salt in a large bowl.
Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
Stir with wooden spoon or mixer, and add remaining 1/4 cup.
Turn dough onto lightly floured surface. Knead for 5-7 minutes, adding small spoonfuls of flour if necessary.
Spread dough into a lightly greased baking pan and cover with plastic wrap. Let dough rise in a warm place (low oven, heating pad) 10-15 minutes.
Let rise in a warm place- about 80-85 degrees - until doubled in bulk, about an hour.
Using the end of a wooden spoon, indent the dough every 1-2 inches.
Combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
Bake 10-12 minutes, in a 375 degree oven.
Let cool and cut into wedges.
Note: The speed of this bread is due to the quick rising in a warm place. I like using the oven light or a heating pad. If you don't have a warm place, no problem, just let it rise more slowly on your kitchen counter.