MILLSTONE June 2018

FOOD & DINING

Gluten-Free Butter Dough Biscuits

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CALL: 609 -630-2183 680 Route 33 East East Windsor NJ 08520 Eat in * Take Out * Delivery

This is a healthy, low calorie and clean-eating dessert that you can serve up after dinner, for a snack or just because! Fresh fruit from the grill tastes amazing! Summer fruit with pits like peaches, nectarines and plums grill spectac- ularly. The sugars in these fruits intensify when grilled. Choose ripe fruit that’s still firm so it will hold up to the heat. Then slice the fruit in half, remove the pit and brush with a honey glaze (recipe below) and grill about three minutes per side (plums only need to cook about two minutes per side). You can also use Canola Oil as a glaze for fresh fruit on the grill. For fruits like pineapple, papaya and mango on the grill, start by slicing the fruit lengthwise and removing the seeds. You can score the flesh or leave it uncut before brushing with the canola oil or honey glaze and grilling. For pineapple, trim the ends, slice into quarters then core and peel (removing any remaining eyes with a small paring knife). Cut each quarter into wedg- es, then brush with a honey glaze before grilling. Mango will cook in 2 to 3 minutes per side, Papaya halves in about 3 minutes per side, and pineapple slices in 3 to 4 minutes per side. Honey Glaze Recipe: Combine 3 parts honey with 1 part fresh orange or lemon juice and mix well. An add-on to this recipe is blending honey with 1 part rum or your favorite liqueur. These flaky and buttery biscuits can be eaten for breakfast, as a snack or a side dish. They are also made gluten-free and contain no wheat flour. Makes 12 servings Ingredients • 1 cup full-fat Greek yogurt • 2 cups gluten-free flour blend, plus more for flouring • 2 teaspoons baking powder • salt, as desired • 2 tablespoons butter, melted Preparation 1. Preheat oven to 425°F (220°C). 2. In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms. 3. Transfer the dough to a lightly-floured surface and flatten into a 12-inch (30- cm) disk. 4. Use a small cookie cutter to punch out 12 biscuit rounds. 5. Transfer the rounds to a parchment-lined baking sheet. 6. Use a pastry brush to brush the butter on the biscuits and lightly sprinkle the tops with salt. 7. Bake for 15 minutes, until the biscuits are set and just starting to brown.

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