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Poppy Seed Recipes Brussels Sprouts, Cauliflower, and Carrots with Creamy Lemon Poppy Seed Dressing Serves 16 2 cups all-purpose flour 2 Tbs. poppy seeds 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 3/4 cup (1-1/2 sticks) margarine or butter, softened 1-1/2 cups sugar 4 large eggs 1 Tbs. grated lemon peel 1 tsp. vanilla extract 1/2 cup sour cream 3 Tbs. fresh lemon juice 1/3 cup sugar Preheat oven to 325¼F. Grease and flour a 9x5-inch loaf pan. In
medium bowl, combine flour, poppy seeds, baking powder, baking soda,
and salt. In large bowl, with mixer at low speed, beat margarine
and 1/1-2 cups sugar until blended. At high speed, beat until light,
about 5 minutes. Add eggs, one at a time, beating well after each
addition. Beat in lemon peel and vanilla. Reduce speed to low; beginning
with the flour mixture, alternately add sour cream and flour mixture,
and beat until batter is smooth. Spoon batter into pan. Bake until
toothpick inserted in center of cake comes out clean, about 1 hour
20 minutes. Cool cake in pan on wire rack 10 minutes. With a small
knife, loosen the cake from sides of pan; invert onto a cooling
rack. Mix lemon juice and 1/3 cup sugar, brush over top and sides
of warm cake. Cool completely. Serves 8 12 hard-cooked eggs, peeled and chopped 6 ribs celery, chopped 1 small red onion, chopped 1 sweet red pepper, cored, seeded, and diced 2 Tbs. capers, drained 3 Tbs. poppy seeds 1 Tbs. Hungarian sweet paprika 1/2 cup sour cream 1/2 cup (or as needed) mayonnaise Salt and freshly ground black pepper, to taste Combine the eggs, celery, onion, red pepper, and capers in a medium
bowl. Toast the poppy seeds in a small skillet over medium-high
heat for 2 to 3 minutes. Mix the poppy seeds, paprika, and sour
cream in a small bowl and stir into egg mixture. Add enough of the
mayonnaise to bind the salad and season to taste with salt and pepper.
Refrigerate several hours to allow flavors to blend. Makes 24 2 6-inch pita breads 2 Tbs. lemon-flavored olive oil 3 Tbs. poppy seeds 3 Tbs. kosher salt Preheat oven to 300¼F. Cut each pita bread into six equal triangles.
Open each triangle and cut in half along the seam to make two triangles.
Place triangles, split side up, on a baking sheet. Lightly brush
each triangle with lemon olive oil. Sprinkle with poppy seeds and
kosher salt. Bake for about 15 minutes, until golden and crisp. Brussels Sprouts, Cauliflower, and Carrots with Creamy Lemon Poppy Seed Dressing Serves 4-6 5 Tbs. olive oil 3 Tbs. fresh lemon juice 1-1/2 tsp. poppy seeds 1 tsp. minced garlic 1/2 tsp. Dijon mustard 1/4 tsp. salt Pinch of cayenne pepper 4 large carrots, peeled and sliced into coins 2 cups cauliflower florets 1 lb. Brussels sprouts 1 Tbs. chopped scallions or chives Whisk oil, lemon juice, poppy seeds, garlic, mustard, salt, and cayenne together until well blended. Steam the carrots, cauliflower, and Brussels sprouts until tender-crisp,
about 15 minutes. Drain. Pour sauce over vegetables and toss. Sprinkle
scallions or chives over top for garnish. Serve hot or at room temperature. |
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