| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers, Bbq/grill |
30 |
Servings |
INGREDIENTS
|
|
-Martha Stewart Hors d' |
| 1 |
c |
Sugar |
| 1/2 |
c |
Unsalted butter |
| 2 |
|
Eggs |
| 1 |
ts |
Baking soda |
| 1 |
c |
Buttermilk |
| 2 |
c |
Flour, sifted, all-purpose |
| 1/2 |
ts |
Salt |
| 1 |
c |
Raisins |
|
|
Zest & juice of one orange |
| 1/2 |
c |
Sugar |
| 1/2 |
lb |
Smoked turkey breast thinly sliced |
| 3/4 |
c |
Quince jelly |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V4 #030 by John Merkel <jmerk@doitnow.com> on
Jan 28, 1997.
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