Miller Bakery Café is back! After being closed a few years, this Beach Coast icon has reopened under new management (see related article by clicking on Previous Issues on the tool bar and go to the August 2013 issue) and everyone agrees—it’s better than ever. We are grateful to the new owner, Jack Strode and his mother, Diana Twyman, for providing the following recipes. Diana says, “We love the hearty, earthy taste of mushrooms, and have developed recipes for our winter menu that are great for the holidays.”
Note: Be sure to scroll down the page for some holiday cookie recipes.
Portobello Mushroom Bisque
4 tbsp. salted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large white onion, chopped
3 large portobello mushrooms, dark gills scraped out, mushrooms chopped
3 tbsp. corn starch
1 1/2 tsp. dried thyme leaves
1 bay leaf
4 c. chicken broth
1 c. white wine
½ c. port
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1 c. heavy cream
1/4 c. chopped fresh parsley
1. Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
2. Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
3. Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
4. Simmer, partially covered, for about 10 minutes.
5. Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
6. Return the pureed soup to the pan and add the cream.
7. Cook over low heat until just heated through, but do not boil.
8. Adjust seasonings if necessary, and serve garnished with parsley.
Serves 3 as Entree, or 6-8 as appetizer
6 large portobello mushrooms, with stems (or 3 giant)
1 small red onion, chopped
3 cloves garlic, chopped
1/2 c. croissant bread crumbs
1/2 c. feta cheese, crumbled
1/2 c. mozzarella cheese, shredded
1/3 c. parsley pesto
3 tbsp. chopped walnuts, pecans or pine nuts
Salt and pepper, to taste
½ c. fresh parsley leaves washed, dried and stems removed
1 clove fresh garlic
¼ c. olive oil
½ t. sea salt
Blend all ingredients in blender until paste consistency. Add additional parsley and olive oil as needed.
1. Preheat oven to 350 degrees F.
2. Wash mushrooms well, then slice stems off and put aside. Brush mushroom caps with olive oil, salt, and pepper.
3. Heat a large skillet on medium high heat, and cook caps for about 3 minutes on each side. When done, move caps to a baking sheet, face up.
4. Coat skillet with olive oil, sauté onions, garlic, nuts and chopped mushroom stems until lightly browned, 3 to 5 minutes on medium heat. Add croissant crumbs and cook mixture for another minute. Turn off heat and mix in half of the feta and mozzarella cheese.
5. Spoon stuffing into each mushroom cap. Top with remaining cheese and the pesto. Bake for 5 to 10 minutes, until cheese is melted and beginning to brown. Serve warm – whole as an entrée, or sliced in halves or quarters if an appetizer.
Tropical Lime Tea Cookies
Makes about 5 dozen
Preheat oven to 350
1 ½ sticks unsalted butter
1 c. powdered sugar (reserve 2/3 c. to coat cookies after baking)
2 T. fresh lime juice
Finely grated zest of 2-3 limes
1 T. Clear vanilla (buy anywhere they have cake supplies)
1 ¾ c. + 2 T. all-purpose flour
2 T. cornstarch
¼ t. kosher salt
Beat butter and 1/3 c. powdered sugar in bowl of mixer and beat ‘til light and fluffy (med. speed). Whisk together the flour, cornstarch, and salt in a bowl. Add to butter mixture on low speed and beat ‘til just combined. Divide the dough in half and roll into two logs flatten slightly so shape is like a rounded rectangle. Wrap in plastic wrap or waxed paper and refrigerate ’45 minutes to an hour. Preheat oven to 350 degrees. Unwrap logs and using sharp knife (with thin blade) cut into ¼” rounds. Space 1” apart on cookie sheets lined with parchment. Bake until barely beginning to brown around the edges, about 13 minutes. Transfer to wire racks and cool slightly. While still warm, toss cookies with remaining 2/3 c. powdered sugar in a re-sealable bag and put back on wire racks to cool completely.
2 c. flour
2 c. walnuts or pecans chopped two ways
2 sticks butter at room temperature
1/3 c. superfine sugar
½ t. salt
½ t. vanilla
Preheat oven to 325.
Cream butter and sugar for 1 ½ minutes. Take 1 c. nuts and finely process and take the other 1 c. and chop, leaving some slightly larger pieces (still small). Mix the nuts with the flour. After you have creamed the sugar and butter, add salt and vanilla, then add the flour/nut mixture and mix ‘til just combined. Be careful not to over beat or cookies can get tough. Use 1 scant tbsp. dough for each cookies and form in logs, crescents, or balls. Bake ‘til bottoms are lightly browned (tops barely showing signs of becoming brown). Could take 15 minutes or more. Watch them! Remove from oven. Let cool about 2 minutes and roll in powdered sugar.
Chocolate Dipped Butter Thins
Makes about 4 dozen
1 ½ tsp. baking powder
½ tsp. salt
2 ½ tsp. vanilla extract
2 sticks unsalted butter (room temperature)
1 ¼ c. granulated sugar
2 c. all purpose flour
1 c. semi sweet chocolate morsels
1 ½ tsp. vegetable oil
1 c. finely chopped pecans
Preheat oven to 300 degrees. Combine baking soda, salt and vanilla in a small bowl and stir to dissolve dry ingredients. Set aside. Cream together butter and sugar until light in color and fluffy. Add vanilla mixture and continue beating until fully blended. Add flour and beat just long enough for dough to come together. Do not over beat or batter may become tough. Pinch off pieces of dough about the size of a walnut. Roll between palms to form a smooth ball. Place on cookie sheet lines with parchment paper. Using your palm or the bottom of a juice glass to flatten each ball uniformly and bake approximately 20-25 minutes or until edges are just beginning to lightly brown. Remove to racks and let cool completely. Combine chocolate morsels with vegetable oil and melt in top of double boiler or in a microwave safe bowl. Dip about half of each cookie in chocolate and then dip in pecans. Place on waxed paper and allow to set up completely before moving into air-tight tins.
Makes about 8 dozen
1 ¼ c. unsalted butter (room temperature)
2 c. sugar (plus more for dipping)
2 large eggs
2 tsp. vanilla extract
¾ c. cocoa
½ tsp. salt
2 c. all purpose flour
1 tsp. baking soda
Preheat oven to 350 degrees. Sift together flour, cocoa, salt, and baking soda. Cream together butter, sugar, eggs, and vanilla. Gradually add in dry ingredients and beat on low speed. Refrigerate dough for about an hour or until firm. Pinch off pieces of dough about the size of a walnut. Roll between palms to form a smooth ball. Roll in reserved sugar (note: this may be either regular granulated sugar or coarse sanding sugar. The latter offers a little more crunch, but the first is perfectly acceptable.) Place on parchment paper lined cookie sheets and bake until set (about 8 minutes). The tops will have a crackled appearance. Allow to remain on cookie sheets for about 5 minutes before removing to racks and to cool completely. This is a great cookie exchange recipe because of the large yield.