Dill Caraway Oil Recipes

SAVORY DILL AND CARAWAY SCONES

Steps:

• In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Pat into two 6-in. circles. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.

DILL CARAWAY OIL

Steps:

• Preheat oven to 300°F.
• With a mortar and pestle or a spice grinder grind caraway seeds coarse. In a 1-cup measure or very small metal bowl combine seeds with remaining ingredients. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour. Cool on a rack 30 minutes.
• Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.

CARAWAY DILL BREAD

Steps:

• In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

CARAWAY-DILL BISCUITS

Steps:

• Preheat oven to 425°F. Mix flour and caraway seeds in large bowl. Make well in center of flour. Add milk, 3/4 cup plus 2 tablespoons oil and dill. Stir just until dry ingredients are evenly moistened. Gather dough into ball. Roll out dough on lightly floured surface to 3/4-inch thickness. Using 1 3/4-inch round cutter, cut out biscuits. Gather scraps and gently reroll dough on lightly floured surface. Cut out more biscuits. Arrange on 2 large baking sheets. Brush biscuit tops with remaining 2 tablespoons oil.
• Bake biscuits until puffed and very pale golden on top and tester inserted into center comes out clean, about 15 minutes. (Can be prepared 6 hours ahead. Cool completely, then wrap airtight in plastic.) Serve warm or at room temperature.