| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breads, Quick, Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Unbleached white flour |
| 3 |
c |
Rolled oats |
| 1 |
tb |
Baking powder |
| 2 |
ts |
Baking powder |
| 21 |
tb |
Butter; frozen (2 sticks plus 5 tbls.) |
| 1/2 |
c |
Honey |
| 4 |
|
Eggs |
| 2 |
c |
Buttermilk |
| 1/2 |
c |
Broccoli flowerets; 1/4 inch cubed |
| 1/2 |
lb |
Cheddar cheese; cut into 1/4-inch cubes |
| 2 |
|
Roma tomatoes; cut into 1/2-inch cubes |
| 3 |
|
Green onions; chopped fine |
| 1 |
ts |
Garlic; minced |
| 2 |
tb |
Sliced almonds; toasted |
| 1 |
|
Egg |
| 2 |
tb |
Buttermilk |
| 2 |
tb |
Honey |
INSTRUCTIONS
GLAZE
The Wedge uses organic flour and rolled oats.
In a large bowl, combine flour, oats; baking powder and salt. Grate butter
into flour mixture, incorporating as you go. Toss and chill. In a large
bowl, whisk honey, eggs and buttermilk. Chill.
Remove dry mixture from refrigerator; add broccoli, Cheddar, tomatoes,
green onions, garlic and almonds. Toss. Remove wet mixture from
refrigerator, and add dry mixture to It, combining with hands until a soft,
slightly sticky dough forms, adding more buttermilk if mixture is too dry.
Chill dough 1/2 hour to 2 hours In refrigerator.
Preheat oven to 350 degrees. Glaze: Beat egg, buttermilk and honey
together, set aside. Divide dough Into three portions on a well-floured
surface. Pat each portion of dough Into a circle about 2 inches thick, and
cut into 4 wedges. Place on a paper-lined baking tray and brush on glaze.
Bake for 30 minutes, or until golden brown. Cool and serve. Makes 12
servings.
Recipe by: Wedge Co-op Deli, Minneapolis
Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Mar 21,
1998
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