Buttermilk Soup With Apples Belgium Recipes

Steps:

• Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

Steps:

• Slice bacon into 1-inch pieces. Heat vegetable oil over medium heat in a 4-quart Dutch oven or saucepan. Add the bacon and cook till crispy, 8-10 minutes. Meanwhile, cut the leek in half reserving the light green part (discard or use the dark upper stem for another use such as stock). Slice lengthwise, then thinly slice into thin half-moon rounds. Set aside. Peel and slice the carrots. Cut into quarters lengthwise, then dice. Set aside. Trim celery then cut in quarter strips, lengthwise and dice.
• Drain the bacon on paper towels and pour off all but 2 tablespoons bacon fat (save the bacon fat by pouring into a room-temp glass and keep in the fridge). Add leeks, carrots, celery, and a pinch of salt to the pan. Stir then sweat over low heat until vegetables are tender, 5-7 minutes. Meanwhile, use a knife to remove the ginger peel. Cut ginger in half, then thinly slice into sheets, then matchsticks and finely chop. Add to the pot. Peel and dice garlic and add to the pot.
• When the vegetables are soft and lightly caramelized, add cumin. Toast in the skillet for 30 seconds. Add lentils, black pepper, chicken stock, and apple cider. Cover, turn up heat to medium and bring to a heavy simmer, 5 minutes. Reduce to a low simmer and cook 30 minutes.
• While the soup is simmering chop the apples by slicing around the core in thin rounds, then matchsticks and finally a small dice. Remove rosemary needles from stem by holding the sprig at the top, then sliding your fingers down to the bottom stripping off the needles. Bunch needles together and mince. When the soup is "soupy," stir in the apples and rosemary and cook 2-3 additional minutes.
• Taste soup and add salt if necessary. Serve in individual bowls. Garnish with a drizzle of buttermilk and a sprinkle of bacon.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
• Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
• Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Steps:

• In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.
• Beat until smooth and well mixed.
• Slowly beat in buttermilk.
• Refrigerate until ready to serve.
• When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.

Steps:

• Mix flour with a tablespoon of buttermilk; bring remaining buttermilk to the boiling point, add flour mixture and stir well.
• Add fruit and small piece of stick cinnamon.
• Cook until fruit becomes soft.
• When ready to serve, sweeten soup with sugar to taste and add whipped cream.
• If preferred, the sugar may be beaten with the egg yolks and added to soup just before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
• Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
• Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
• Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
• Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
• Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.

Steps:

• Melt 1 tablespoons butter with oil in a heavy large pot over medium-high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add the thyme sprigs or dried thyme and sauté a minute longer. Add broth and bring to a boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.
• Melt remaining 2 tbsps. butter in a heavy large skillet over medium-higih heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Remove thyme sprigs, if used from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve.

Steps:

• Place the almonds, bread, garlic, orange zest and 1 cup of buttermilk in a blender. Process until smooth. Pour into a bowl and stir in the remaining buttermilk, lemon juice, orange juice, salt and pepper. Refrigerate until cold.
• Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and float several cilantro leaves in each one.

Steps:

• Preheat oven to 250º Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
• While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
• Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
• Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
• Stirring constantly, add the buttermilk in a fine stream.
• Taste for seasoning and refrigerate at least 30 minutes.
• To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.

Steps:

• For maple syrup apples: Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
• For pancakes: Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.
• Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
• Spoon apples over pancakes. Serve, passing additional maple syrup.

Steps:

• In a small bowl, cream together egg yolks and vanilla sugar until pale and frothy.
• Slowly whisk in buttermilk and lemon juice.
• Chill in refrigerator for 2 hours.
• To serve: divide between 4 bowl and garnish each with about 6 lightly crushed cookies (biscuits).

Steps:

• Combine all the ingredients in a mixing bowl. Chill and serve.