This very moist, chewy muffin is similar to carrot cake in texture and flavor. You can mix the batter the night before, refrigerate it overnight, and then bake the muffins in the morning.
Herb Cheese Biscuits
January 1, 2009 by Leave a Comment
These biscuits are perfect for breakfast and if made smaller just right for hors d’oeuvres. The amount of buttermilk you use will depend on the brand of flour and the humidity. The more humid the less buttermilk you will need. Always start with the minimum amount.
Creamy Cheesy Corn Grits with Shrimp
January 1, 2009 by 1 Comment
Use the basic grits recipe for all seasons and change the vegetable and cheese additions. Try adding a fried or scrambled egg.
Oatmeal Banana Muffins with Chocolate Chips
January 1, 2009 by 1 Comment
These chunky moist muffins are one of the favorites at Foster’s Market
Pumpkin Bread
January 1, 2009 by 4 Comments
We make this bread all through the fall and holidays, it’s delicious all year round.
Grit Soufflé
January 1, 2009 by Leave a Comment
Heartier, creamier, and more custardlike than a classic soufflé, this dish is also easier and less temperamental. It’s especially good for people who think they don’t like grits; we find they always come back for seconds! With the added spiciness from the peppers and texture from the corn, this dish is also delicious as a side to Balsamic-Roasted Chicken or Salmon Cakes with Crunchy Corn Relish, or Foster’s Salsa. If you don’t have a soufflé dish, you can use a shallow baking dish, but adjust the cooking time accordingly, since it will cook faster.
Garden Vegetable Frittata
January 1, 2009 by Leave a Comment
Great for make-ahead brunch, tailgate lunches, and picnics of any kind, frittatas can be made in advance and served at room temperature.
Foster’s Scones
January 1, 2009 by 5 Comments
Some scone recipes call for heavy cream or half-and-half, but we’ve found that buttermilk, which is lower in fat, makes a lighter, flakier scone. This is the most-requested recipe at the Market; we’ve been making these scones since the day we opened. We’ve also included some of our favorite variations. Whether you make our basic scones or one of the variations, they’re best served warm, right from the oven.
Apple Rum-Raisin Bread
January 1, 2009 by 1 Comment
This sweet, quick bread is moist and rich, and needs no embellishment at all. It keeps up to 5 days, freezes beautifully, and makes a nice holiday gift.
New York-Style Crumb Cake
January 1, 2009 by Leave a Comment
We’ve served this rich breakfast cake since we opened, for all the New York transplants and homesick Duke students. It’s great with morning coffee. As you make this, you’ll think you have too much topping and not enough crust. Don’t worry: that is how the cake should look.