Featured Cookbook

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1. Torta Murcia

2. Banana Pancakes

3. Sour Cream, Orange and Lavender Biscuits

Book Description

Caring oozes from Jesse Ziff Cool's pen and pans in dishes such as My Mom's Nurturing Soft Cooked Eggs and Old-Fashioned Bread and Butter Pudding, and seductive flavors are evident in elegantly earthy creations such as Smoked Whitefish, Red Onion, and Caper Frittata with Caviar-Chive Sour Cream or Herb-Lemon Zest Popovers, and half a dozen mouth-watering fruit butters. Many of the recipes will work for brunch and light suppers as well as for breakfast, both in and out of bed

... (more)

Breakfast in Bed : 90 Recipes for Creative Indulgences

Authors: Jesse Z. Cool

Date: October 1997

ISBN: 0002250985

Publisher: HarperCollins

Hardcover

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I like to serve these delicate biscuits with honey butter and wedges of just-picked oranges from my neighbor's prolific orange tree. Use fresh blossoms if you're lucky enough to have access to a lavender bush, or look for dried blossoms at a natural foods or spice store. Rosemary may be substituted.

12 to 14 biscuits

• 2 cups unbleached white flour

• 1/2 teaspoon salt

• 1 tablespoon baking powder

• 1 tablespoon sugar

• 4 or more tablespoons finely grated orange zest

• 2 tablespoons chopped lavender blossoms OR 1 tablespoon chopped fresh rosemary

• About 1 1/4 cups sour cream

1. Preheat the oven to 400 degrees. Lightly oil one large or two average baking sheets.

2. Stir together the flour, salt, baking powder, sugar, orange zest, and lavender in a large bowl. Gradually stir in enough sour cream to form a sticky dough.

3. Turn the dough onto a floured board. Knead by gently folding the dough in half a dozen times or so until it no longer sticks to the board. Roll or press it into a 1/2 inch thickness.

4. Use a cookie cutter or sharp knife to cut the dough into 2-inch rounds. Place them on the prepared sheet, and bake them until lightly browned, about 12 minutes.

5. Freeze any unbaked biscuits on a tray or baking sheet and then transfer them to an airtight container. When ready to bake, place them on baking sheets, let stand at room temperature for 10 minutes, and bake as directed.

DO AHEAD: Mix the dough, cut out the biscuits, and refrigerate them on the baking sheets, covered with a cotton dish towel.

IN THE MORNING (ABOUT 15 to 20 minutes): Preheat the oven and bake as directed.

More From This Book:

1. Torta Murcia

2. Banana Pancakes

3. Sour Cream, Orange and Lavender Biscuits

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