A Taste of Heaven: A Guide to Food and Drink Made by Monks by Madeline Scherb

By Madeline Scherb

A style of Heaven is a recipe cookbook and finances commute consultant that talks approximately Belgian beers, muffins, fruitcake and different food and drinks made through monasteries.

A flavor of Heaven is a advisor to Belgian beers, truffles, fruitcake and different foods and drinks made through monasteries. A flavor of Heaven contains recipes from American cooks, French cooks, and monk-turned-chef Br. Victor-Antoine's vegetarian recipes.</span>

Taste of Heaven writer Madeline Scherb introduced Heaven connoisseur in 2012, the place readers can store for meals & drink made through monasteries; Heaven connoisseur donates 10 percentage of gains to help the monasteries and the Compassionate customer Guild. store Heaven connoisseur on Facebook.

Signed copies of A style of Heaven, a recipe cook dinner publication and price range shuttle consultant that talks approximately Belgian beers, cakes, fruitcake and different food and drinks made by means of monasteries, can be found Heaven gourmand on fb.

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Yield: 4 servings DUTCH OVEN SAUSAGE AND POTATOES 2 tablespoons plus 1 tablespoon olive oil 6 unpeeled red-skinned potatoes, cut into ½-inch cubes 2 medium onions, chopped ½ pound fully cooked smoked turkey sausage, sliced ¼-inch thick on the diagonal 2 tablespoons fresh thyme (or 1 teaspoon dried) 1½ to 2 teaspoons cumin seed, slightly crushed ¼ teaspoon salt ¼ teaspoon black pepper 26 The Outdoor Dutch Oven Cookbook Heat 2 tablespoons of the oil in a large skillet or Dutch oven. Cook potatoes and onion, uncovered, for about 12 minutes or until potatoes are nearly tender, stirring occasionally.

Knead until a smooth and silky dough is formed. Coat it with oil, cover, and let rise in a covered bowl in a warm place for 2 hours. Butter three loaf pans or two Dutch ovens. Cut the dough into two portions for two Dutch ovens or three portions for loaf pans. Shape dough into round or oblong loaves, depending on shape of pans, and place in Dutch ovens or pans. Let rise until double in size. Bake in Dutch ovens for 25 to 30 minutes, or in 350°F conventional oven for 30 to 35 minutes, until loaves are pale golden and sound hollow when tapped.

Set aside. In a separate large bowl, mix cornstarch and lemon juice. Add apples and toss to coat with juice mixture. Sprinkle onethird of the oatmeal mixture over the bottom of Dutch oven or baking pan. Spread apple mixture in an even layer on top. Sprinkle remaining oatmeal mixture evenly over apples. Bake in Dutch oven for about 30 minutes, or in 350°F conventional oven for about 35 to 40 minutes, until topping is light golden brown. Cut into squares and serve warm. Yield: 12 servings HUEVOS MIDDLE FORK 1 teaspoon plus 2 tablespoons corn oil 6 corn tortillas, cut in half 12 eggs 4 large scallions, sliced 2 fresh jalapeño peppers, very thinly sliced 1 ⁄ 2 red bell pepper, diced 1 ⁄4 cup chopped cilantro 11⁄ 2 teaspoons ground cumin 4 ounces feta cheese, crumbled salt and black pepper to taste cilantro sprigs for garnish Heat 1 teaspoon oil, add tortilla halves, and fry until golden brown and crisp.

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