RECIPES | Do It For Less! Experts Sage Biscuits with Honey Butter
Do it ahead: The biscuit dough can be made up to 1 month ahead if well wrapped in plastic wrap, then in foil, and frozen. Cut biscuits into desired shapes before freezing, and add an extra one to two minutes to the baking time.
Servings: 12 Prep time: 15 minutes Cooking time: 15 minutes Serving size: 2 biscuits and 1 1/2 tablespoons honey butter
Biscuit ingredients: Vegetable cooking spray 4 cups all-purpose flour 2 tablespoons baking powder 2 teaspoons salt 1/2 teaspoon cayenne pepper, optional 12 ounces (3 sticks) unsalted butter, chilled and cut into small pieces
1/4 cup fresh sage leaves, chopped 1-1/2 cups heavy whipping cream 1 large egg yolk, beaten with 1 tablespoon milk
Honey butter ingredients: 6 ounces (1 1/2 sticks) unsalted butter, at room temperature 1/3 cup plus 1 tablespoon honey
Directions: 1. Preheat the oven to 425 degrees. Lightly spray a baking sheet with cooking spray.
Sift flour, baking powder, salt, and cayenne together in a large bowl. Using a pastry cutter or your fingertips, cut or rub the pieces of butter into the flour mixture until the mixture resem- bles very coarse meal. Be careful not to over work the butter. Gently incorporate the chopped sage. Stir in the cream with a fork until the mixture is just moistened.
2. Transfer the mixture to a lightly floured work surface and briefly knead just until it comes together to form a dough. Roll the dough out to about 3/4-inch thick. Cut into 2-inch squares or, using a 2-inch round cutter, cut out the biscuits and place 1 inch apart on baking sheets. Re-roll the scraps and cut out remaining biscuits, taking care not to let the dough get too warm from your hands.
3. Brush the yolk mixture on the tops of the biscuits. Bake until lightly golden and cooked through, about 16 to19 minutes.
4. When ready to serve, whip the room-temperature butter with an electric mixer until light and fluffy, about 3 minutes. Drizzle the honey over the whipped butter and beat to combine. Serve with the warm biscuits.
52 DIY WEDDINGS |
diyweddingsmag.com Raspberry-Orange Champagne Cocktail
This cocktail is a big hit with anyone fortunate enough to be on the receiving end. If you suspect that your guests will be similarly enamored, increase the number of servings by 50 percent, or even double it!
Do it ahead: You can put the raspberries and Grand Marnier in the Champagne flutes up to 4 hours ahead of serving time. Pour Champagne just before serving.
Do it ahead: Oranges can be sliced the day before if wrapped in a damp paper towel and then wrapped in plastic.
Do it for less money: If you cannot find firm fresh raspberries you can substitute with half a small strawberry.
Do it for less money: Use Triple Sec as a less expensive option to the Grand Marnier.
Do it for less money: A good-quality sparkling wine or Prosecco is a fine low-cost substitute for Champagne.
Helpful hint: Brut is very dry champagne, too dry for this menu. Purchase an Extra Dry (less dry then Brut) or Sec (a somewhat sweet Champagne).
Servings: 12 Prep time: 5 minutes Serving size: 3 ounces Champagne, 1 tablespoon Grand Marnier, 1 raspberry
Ingredients: 12 fresh firm raspberries 3/4 cup Grand Marnier 2 (750 ml) bottles Champagne, Sec or Extra Dry, chilled 1 medium orange, cut in half and sliced in 1/4-inch-thick half moons
Directions: 1. Place a raspberry in the bottom of each Champagne flute. Add a tablespoon of Grand Marnier to each glass. Place half a slice of orange on the rim of each glass. You can assemble the cocktails to this point up to 4 hours in advance. Fill flutes three-quarters full of Champagne as guests arrive.
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