The Pinehurst Inn in Bayfield, WI (a tribute to this mom’s home state) and Grilled Plums in a balsamic vinaigrette with lemon sorbet.
Brunch preparations began early Sunday morning. Additional gifts from his sister and her beau included a gorgeous silver and gemstone necklace from their travels to Tucson, lavish Tokyo Milk Lotion and luxurious Atelier Cologne soap, as well as a light fruity Rosé and equally light, but not too sweet, Sauvignon Blanc. One glitch to the chef’s culinary contribution ~ the grill was out of gas. Scratch the plum dessert ~ except for the sorbet and broil the steak. Coordinating the timing was now a challenge and had his grill man in limbo. The end result, however, was a smashing success to be savored all day and complemented by the fine wines brought by his sister.
The Buttermilk Apple Parmesan Muffins were superb. Here is the recipe for these savory muffins from the far reaches of a very northwestern part of Wisconsin.
Buttermilk Apple-Parmesan Muffins
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
1 cup buttermilk
1/3 cup corn oil
1 small apple (preferably Dudley apples from one of Bayfield‘s orchards)*
1/2 cup Parmesan cheese
Preheat the oven to 400 degrees. Butter or spray muffin
In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda and salt. Set Aside. In a small bowl whisk together the buttermilk, oil and egg until smooth.
Note: these will bake far more evenly if you have ALL ingredients at room temperature before putting in the oven. Add the combined dry ingredients, along with the finely chopped apple and the parmesan cheese. Stir until just blended.
Spoon into the prepared muffin tins, filling each cup about 3/4 full. Bake until a toothpick or knife comes out clean – about 20 minutes. Cool before removing from tins.
Makes 12 standard muffins
*I believe that Dudley apples are local only to this part of Wisconsin, so Granny Smith apples were substituted.
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