1 cup sugar
1/2 cup unsalted butter
2 eggs
1 tsp baking soda
1 cup buttermilk
2 cup flour, sifted, all-purpose
1/2 tsp salt
1 cup raisins
1 zest & juice of one orange
1/2 cup sugar
1/2 lb smoked turkey breast thinly sliced
3/4 cup quince jelly
Directions
Preheat oven to 400 degrees. Butter mini-muffin tins. Cream 1 cup
sugar and butter until smooth. Add eggs and beat until fluffy. Add
baking soda to buttermilk. Sift flour and salt together and add to
sugar-butter mixture alternately with buttermilk. Stir until well
mixed. In food processor, grind raisins and orange zest. Add to
batter and mix. Spoon batter into buttered muffin tins and bake until
golden brown and firm to touch, about 12 minutes. Remove tins to rack
and set close together. Brush tops of muffins with orange juice and
sprinkle with remaining 1/2 c sugar while still warm. After five
minutes, turn out from pans. Cool completely before cutting each
muffin in half. Cut turkey into small pieces and put a small amount
on each muffin bottom. Top turkey with 1/2 tsp quince jelly, cover
with muffin top, and serve. Formatted by Theresa Grant, HWWK11B, from
Martha Stewart Hors d'oeuvres.
Servings: 30 servings
Orange Muffins With Smoked Turkey Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Muffin; Poultry
The History of Recipes
It is possible to track the history of meal recipes far back into history, in truth as far as the Egyptians, and quite possibly further than that. In practice though, these, old cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something we still use today. He also recounts how the Roman chefs used a wide range of spices, including many that are still in use today for example basil, fennel and dill. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in books on cooking, most of which still exist in private collections. The arrival of television gave us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Orange Muffins With Smoked Turkey recipe.
