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 quite possible to follow the history of recipes way back into the far past, certainly as far into history as the Egyptians, and possibly even further. Having said that, mostly, these old recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius compiled a few scripts which described recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient cooks used many herbs, including some that we all recognise for example basil, rue and asafoetida. Closer to modern times, there were two books which appeared in the fourteenth century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that is served today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new tastes caused an outbreak in books on cooking, some of which are kept safe in private libraries. By the time we get to the twentieth century, cookery books were starting to become popular mostly as a result of better eduction, people having increased leisure time and having more money. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Orange Muffins With Smoked Turkey recipe.
