Monday, December 15, 2008
Raisins are tired boring old things. Enter the magical, plump, colorful CRAISIN!
As if craisins are something new and unusual. On the contrary, Native Americans gathered cranberries for food a very long time ago, and cranberries made a great (I suppose) addition to something called pemmican, a mixture of animal fat and dried meat. Pemmican was used for centuries as an emergency food. Sir Ernest Shackelton's men survived on pemmican for quite some time on during their 1914 epic voyage/distaster tour of the Antarctic. But I have no idea whether or not their pemmican contained cranberries, and pemmican is a far cry from delicious cookies! Sorry forthis disgusting detour. Back to cookies...
This recipe is based on the Cook's Illustrated Best Light Recipe recipe for oatmeal raisin cookies. Yes, it is a light recipe, which leads you to believe, this could either be a miracle: tasty and low calorie, or: a sad, carboardesque excuse for a cookie.
I added walnunts to this batch, but they still have fewer calories than a standard oatmeal rasin cookie recipe that may contain up to 2 sticks of butter. Trust me, they are soft, chewy and delicious!!
Yield 2 doz.
1 c. old fashioned rolled oats
3/4 c. all purpose flour
1/4 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/2 stick of melted butter, cooled
2 tsp vanilla extract
1 c packed brown sugar (light or dark, I used light)
1/2 c craisins
1/3 c chopped walnuts, lightly toasted
Adjust oven racks to middle and upper middle or upper, just make sure you don't have one on the bottom. Preheat oven to 350. Line 2 baking sheets w/ parchment paper.
Whisk flour, oats, baking soda, cinnamon and salt.
In the bowl of a standing mixer, combine brown sugar and melted butter, beat until it begins to become lighter in color and is well combined.
Ad egg and vanilla, mix on medium speed until well-incorporated. Turn mixer to low and gradually add dry ingredients. Lastly, add craisins and walnuts.
Drop on cookie sheets using small scoop. You should have abougt 12 on each sheet. Bake 11-13 mins, or until cookies begin to lightly brown on edges.
Friday, December 5, 2008
Raspberry Jam Cookies
Left to Right: Coconut vanilla cookies, Raspberry Jam cookie, Chocolate Hazelnut cookie, Double Chocolate cookie sandwiches.
Yep, it's that time of year again! Bust out your cookie cutters and rolling pins. Spread cheer to your friends and neighbors in the form of butter cookies and drippings of chocolate and white vanilla glaze!
Cut-out cookies can be finicky. If the dough gets too soft or too dry you're in trouble. Either your cookies will be poorly shaped or the dough won't hold together when you roll it out. I used (of course), the America's test kitchen butter cookie recipe for these cookies. Don't trust any other recipe for something as technical as christmas cookies! You want a butter cookie recipe that has been tested over and over again. The only advice I can give when using this recipe is that if you have granite countertops, do not sandwich the dough between two pieces of parchment paper as directed. It will slide efverywhere and you will feel like a total baking reject! Instead use plastic wrap.
Make whatever fillings you want. The Baking Illustrated cookbook has recipes for things like vanilla glaze and coconut lime. I used nutella and toasted hazelnuts. Go wild! Go crazy! Happy Holidays. :)
Baking Illustrated's Chocolate Icebox cookie recipe w/ Peanut Butter filling...
Let's face it. Either you love peanut butter or you hate it. Australians hate peanut butter, but I'm not about to make a Chocolate Vegamite sandwich cookie.
This recipe is a cinch. Make the dough, roll it into logs, refrigerate it, take it out whenever you feel inclined, slice and bake.
Thursday, December 4, 2008
I got this rosemary olive bread recipe when I took a bread-baking class at CSCA. If you live in the Boston area, I highly recommend taking one of their recreational classes.
Although this time I baked the bread as a loaf, it is a great recipe for fancy dinner rolls too. It lends itself to many different flavor combinations. For example, subtract the rosemary and add dried apricot and pecan, or dried cranberry walnut. You could do basil and sundried tomato, or candied shallots and thyme, the list goes on.
*Warning: allow at least 3 extra hours beforehand to make the sponge...
2 tsp dry yeast
1/2 c warm water
1/2 c milk, room temp
1 tsp honey or maple syrup
2 c all purpose flour
In a large bowl, sprinkle yeast over warm water, stir to dissolve. Add sweetener, milk, and flour. Whisk ingredients until combined. Cover bowl with plastic wrap and let stand at room temp for 3-12 hrs. Refrigerate up to 1 week.
1 tsp dry yeast
2 c warm water
1 Tbsp salt
2 Tbsp sugar
1/2 c olive oil
2 Tbsp chopped fresh rosemary
1/2 c raisins, plumped for about 10 mins in a dish of very hot water, then drained
3/4 c toasted walnuts (toast them in a frying pan over low heat or toasted oven at low setting for a few minutes until fragrant)
5-6 c all purpose flour
1 Tbsp milk
To make bread dough:
In a large bowl, sprinkle the 1 tsp yeast over the 2 c warm water and stir to dissolve. Add eggs, salt, sugar, oil and 1 + 1/2 c flour. Whisk to combine, then add the sponge. Whisk again. Add rosemary.
Add remaining flour 1 c at a time, stirring with a wooden spoon. The dough will be sticky. Flour your work surface and keep extra flour on hand to prevent dough from sticking.
Knead in walnuts and raisins. Knead dough until soft but elastic, adding small amounts of flour to prevent sticking.
Put dough in a large bowl or rising container and let rise until tripled in bulk, about 2 hrs.
Turn dough out onto floured surface and gently deflate. Shape into 2 rounds or small rolls. Place on parchment covered baking sheet or 9x13 glass baking dish sprayed with cooking spray. Colver in plastic wrap.
Allow dough to proof x 30-45 mins.
Meanwhile, prepare egg wash and preheat oven to 400.
When dough is proofed, slash tops, glaze with egg wash and bake x 40-50 mins.
2 c bread flour
1 tsp baking soda
1 tsp salt
1/2 c cocoa powder
2 sticks melted butter
1/2 c granulated sugar
1 c light brown sugar
1 egg + 1 yolk
2 Tbsp milk
1 tsp vanilla extract
2 tsp instant coffee
8 oz bittersweet chocolate (I recommend 2 x 4 oz bars of Ghirardelli 60% cacao)
4 oz semisweet chocolate (again, a 4 oz bar of Ghirardelli)
Finely chop 4 oz bittersweet and 4 oz semisweet chocolate as shown. Set aside.
Break remaining 4 oz bar of bittersweet chocolate into about 20 pieces. This will be used as molten chocolate centers later.
Whisk together flour, baking soda, salt and cocoa powder. Set aside.
Cream butter and sugars in a standing mixer. Add egg, yolk, vanilla, milk and instant coffee. Slowly add dry ingredients. Add the 8 oz finely chopped bittersweet and semisweet chocolate.
Refrigerate dough for at least 20 mins to chill. Meanwhile preheat oven to 350 and line 2 baking sheets with parchment paper.
Remove dough from refrigerator, scoop out 8-10 cookies on each sheet. Flatten gently and place a small square of chocolate in the middle as shown:
Then place another flattened dough ball on top of that, press gently so they stick together:
Press each cookie in a small dish of granulated sugar if desired to coat the cookie tops. Bake at 350 for 12-15 mins until tops look dry and slightly cracked.
Serve warm, or allow to cool and store in tupper ware at room temp, but microwave at medium power for 20 seconds before eating to enjoy the molten centers!
Guava and coconut are both cultivated throughout the tropics. What grows together goes together so I tried this flavor combination in a cookie and the results were tantalizing. Besides, I had to figure out how to use that random jar of guava jelly taking up space between the soy sauce and blue cheese dressing in the door of my fridge!
Another variation on ATK's Baking Illustrated sugar cookie recipe...
2 c flour
1/2 tsp baking powder
1/4 tsp salt
2 sticks butter, softened
1 c granulated sugar
1 Tbsp light brown sugar
1 egg + 1 yolk
1 tsp vanilla extract
1 cup toasted sweetened coconut
1 jar of guava jelly, such as Goya brand, sold in most supermarkets
Toast coconut: spread coconut in an even layer on a baking sheet and place in oven at 375 for 1-2 mins, shake pan and toast 1 min longer until coconut is light brown. BE CAREFUL NOT TO LET IT BURN.
In a large bowl, whisk together flour, baking powder and salt.
In a standing mixer, cream the butter and the sugars. Add egg and vanilla.
Slowly add dry ingredients to combine.
Add coconut until combined.
Using small ice cream scoop, scoop onto 2 cookie sheets covered in parchment paper.
Bake at 375 for 12-15 mins.
Meanwhile, have jar of guava jelly ready.
Remove cookies from oven, immediately press each cookie gently with the back of a spoon to make indentations. Spoon 1-2 tsp jelly into each indentation. Transfer to wire rack and allow to cool.
Sunday, November 30, 2008
This is a variation on ATK's quiche lorraine recipe...
1 1/4 c. all purpose flour
1 Tbsp chopped fresh rosemary
1/2 tsp salt
1 Tbsp sugar
2 Tbsp butter, cold, cut into 2 pieces
5 Tbsp shortening, cold, cut into 5 pieces
4 Tbsp ice water
2 strips bacon
2 leeks, sliced thinly, green parts discarded
2 c. half & half
2 eggs + 2 yolks
1/2 tsp white pepper
1/2 tsp salt
1 c. grated extra sharp cheddar
In a food processor, combine salt, flour, sugar and rosemary. Pulse for 1 min or until combined. Add pieces of butter and shortening, one at a time. Pulse in food processor until pea size pieces are formed. Transfer to large bowl. With a rubber spatula, fold in the 4 Tbsp of ice water until dough comes together. Remove from bowl and form into a disc, 4" in diameter. Wrap in plastic and refrigerate for at least 45 mins.
Par bake the crust:
Preheat oven to 375. Roll dough between 2 pieces of plastic wrap to about a 12" diameter and transfer to pie plate. place piece of tin foil over pie shell and fill with pie weights or dried beans or rice. This will prevent crust from bubbling up while baking in the oven. Bake for 25 to 30 mins then remove from oven and remove foil with pie weights. Return to oven and bake for an addtl' 5 mins or until light golden. Remove from oven.
Make the filling:
Fry bacon in a skillet until fat is rendered and bacon is crispy. Remove bacon and transfer to paper towel-lined plate. Pour off all but 1 Tbsp bacon grease and saute leeks in bacon grease until tender, about 5 mins.
Chop bacon into small pieces, about 1/4 inch each.
Whisk eggs, yolks, half & half, nutmeg, white pepper and salt. Put cheese, leeks, and bacon into bottom of pie shell.
Pour egg mixture on top of bacon, cheese and leeks.
Return to oven and bake at 375 for 30-35 mins or until a knife blade inserted in middle of quiche comes out clean.
Allow to cool 10 mins before serving.
2 heaping Tbsp loose Early Grey tea (about 6 teabags)
2 1/2 c all purpose flour
1/4 tsp salt
3/4 c granulated sugar
2 sticks of butter, cut into 16 pieces
2 tsp apple juice or apple cider
2 Tbsp cream cheese
For chocolate glaze:
4 oz bar of bittersweet chocolate, broken up into several small pieces.
1 Tbsp corn syrup
1 Tbsp butter
Put sugar and loose tea in food processor, process until tea leaves begin to become powdery, about 3 mins.
Add flour and salt, process x 10 pulses.
Add butter, 1-2 pieces at a time. Add cream cheese and cider, pulse in food processor a few more times until larger globs of dough begin to form and dough becomes well blended.
Turn out dough onto counter top and knead into smooth dough, shape into 2 discs, 4" diameter each. Wrap in plastic and place in fridge for at least 1 hr.
* you can use a standing mixer when you add the cider and cream cheese
Bake x 10 mins.
Remove from oven and carefully slide paper with cookies to wire cooling rack.
Meanwhile, place chocolate, butter, and corn syrup in double boiler and melt over low heat, stirring often. Decorate cookies with chocolate glaze while it is still warm and liquid. Allow to cool.
Monday, September 8, 2008
I made these with cheap-o canned crab...
..Mixed with some diced red pepper, scallions, Old Bay Seasoning, salt, pepper, bread crumbs and eggs.
The chutney is a mixture of corn, sauteed onions, red bell peppers, chili powder, cumin and cilantro... serve with chipotle mayo with lime and cilantro.
Sunday, August 17, 2008
Again with the scone recipe in America's Test Kitchen's Baking Illustrated...
I typically use this one... after a recent trip to Harvest restaurant in Harvard Square, I came up with the idea of using rosemary and blackberry. Harvest was serving a peach raspberry rosemary shortcake for dessert during restaurant week... I thought the rosemary and raspberry went well together and I decided to make these scones. Why blackberry and not raspberry? Well, I happened to have blackberries in the fridge...but you should would try these with raspberries too!
2 c. all purpose flour, plus more for dusting counter top
1 Tbsp baking powder
3 Tbsp sugar, plus more for dusting tops of scones
1/2 tsp salt
5 Tbsp unsalted butter, cut into small cubes
1/2 c. blackberries
2 tsp chopped fresh rosemary
1 c. heavy cream
1. Preheat oven to 425 and line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, rosemary, and salt in a large bowl.
3. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. 4. Toss blackberries with about 2 tsp flour and stir them in.
5. With a spatula, stir in heavy cream until evenly combined.
6. Dust counter top with flour and gently knead dough into a 1" thick disc. Cut as you would a pie, into 8 evenly sized wedges and place on baking sheet.
7. Dust the tops with additional sugar and bake for 15 mins.
Wednesday, August 13, 2008
Step 1: Crush some green grapes and put them in cheesecloth:
Step 2: Make a sachet our of it by bundling and tying with string, and submerge it in a mixture of about 1 c. flour and 1/2 c. water (it should be like pancake batter):
Step 3. Let it sit 12-24 hrs. It will foam and smell sort of like beer. Mine actually did foam, but I didn't get a picture of it because I forgot!!
Step 4. Stir and keep in the refrigerator, use as you would any sourdough starter in a bread recipe.
This is what happens when you leave it out too long:
It began to smell pretty bad... was probably plenty of bacteria in it...lysteria, MRSA and who knows what else, total disaster ;)
Monday, July 28, 2008
Here are the blossoms... Kate painstakingly filling them (next time we will use a pastry bag)... and the finished product!
Squash Blossoms, stuffed with cheese and deep fried-
This was a team effort inspired by a recent trip to Salvation Cafe in Newport, RI. They were serving up a salad on special that featured a stuffed fried squash blossom in mesculun greens.
We used summer squash blossoms but you can use zucchini blossoms as well.
Also, for the filling, Kate made homemade ricotta using Ricki's Cheese Making Kit and milk from Shaw Farm in Dracut, MA...
Here's the recipe we used:
Battered Squash Blossoms
(With or Without Stuffing)
1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup fat-free chilled milk, beer or water
1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 teaspoon each salt and pepper
2 tablespoon mushrooms, finely chopped
1 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Canola oil for frying
1. Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.
2. Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.
3. Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
4. Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.
5. Sprinkle with salt, if desired and serve immediately.
NOTE: In place of the cheese-mushroom stuffing, try another of your favorite bread or meat stuffings.
You only need Half of the batter that this recipe calls for. I used water, but I think beer would taste the best!!!
Monday, July 7, 2008
Legend has it this recipe is from a restaurant in Great Barrington, MA.
Chocolate Stout Cake
2 cups stout (Guinness)
2 cups unsalted Butter (4 sticks)
1 1/2 cups unsweetened Dutch coco powder...(preferably Dutch-process..Droste)
4 cups flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoon salt
4 large eggs
1 1/3 cups sour cream
4 cups whipping cream
2 pound bittersweet chocolate or semi sweet chopped
For cake: Preheat oven to 350*F. Butter three 8 inch round cake pans with 2 inch sides. Line the pans with parchment paper, butter paper. Bring 2 cups stout and 2 cups butter to a simmer in a large heavy sauce pan over medium heat. Add coco powder and whisk until smooth. Cool slightly. This is very important...cool or the hot/warm mixture will start to cook the flour mixture.
Whisk flour, sugar, baking soda and salt in large bowl. Using electric mixer, beat eggs and sour cream in another large bowl. Add stout coco mixture to egg mixture and beat just to combine. Add flour mixture and briefly beat slowly. Using rubber spatula fold mixture until well combined. Divide batter evenly into cake pans. Bake until tester comes out clean about 35 minutes. Cool on racks for 10 minutes...turn cakes out on racks and cool completely.
For icing: Bring cream to simmer in heavy sauce pan. Remove from heat. Add chopped chocolate and whisk until smooth. Refrigerate until icing is spreadable, stirring frequently about 2 hours. Make sure to whisk this in the refrigerator.
Place 1 cake layer on a plate. Spread 2/3 cup icing over cake. Refrigerate for a few minutes between each layer.. Top with second layer, spread 2/3 icing on cake. Top with final layer and spread remaining icing on cake. Refrigerate to set icing. You will have a bit of the frosting left....enjoy..but it is important to really spread the frosting on the layers and of course on top and sides..really lay it on..also DO NOT USE A STOUT BEER IN A CAN WITH A WIDGET. It ends up way too frothy and will overflow in oven...a real mess!!!
Sunday, June 8, 2008
Kudos to Kate for this discovery...
1/3 c brandy
3 Tbsp honey
1 15 oz can lychee fruit, or, (for obvious reasons) 10 fresh lychees
Vanilla Bean ice cream
yields about 4 servings.
1. Peel lychee, cut in halves and get rid of the pits. (if using canned lychee, drain syrup, saving all but 1-2Tbsp, can add it to the sauce).
2. Place fruit, syrup, honey and brandy in saucepan over medium heat.
3. Cook until brandy is reduced and slightly thickened.
4. Serve warm over vanilla ice cream.
Sunday, April 13, 2008
Tawny Port pairs well with chocolate...and strawberries...this is the cake recipe from the Moosewood cookbook that I mentioned previously.
For the Cake:
1 1/2 c unbleached all purpose flour
1/3 c unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 c sugar
1/2 c vegetable oil
1 c brewed coffee or water (I used brewed instant decaf coffee, cooled to room temp and it worked very well)
2 tsp vanilla extract
2 Tbsp white vinegar
For the Strawberry Port reduction:
8 oz strawberries plus a few extra for decorating
1/2 c Tawny Port
4 Tbsp sugar
For the Chocolate Ganache:
8 oz bittersweet chocolate or 4 oz semisweet plus 4 oz unsweetened chocolate
1/2 c vanilla soymilk
1/2 tsp vanilla extract
Preheat oven to 375.
Sift together flour, cocoa, salt, sugar, and baking soda.
Grease an 8x8 inch pan. In an electric mixer, combine oil, water or coffee, and vanilla. Slowly add dry ingredients. When blended smoothly together, add vinegar, mix quickly.
The mixture should have pale swirls, indicating the baking soda is reacting with the vinegar.
Immediately pour into baking pan and bake for 25-30 mins, or until set (toothpick should come out clean to very slightly moist on the bottom). Allow to cool 10 - 15 mins. Turn out onto a wire cooling rack, allow to cool 10 more mins, cut into 2 pieces horizontally to make 2 layers. If it falls apart don't stress, it's going to be covered in chocolate ganache in the end.
To make the strawberry port reduction, mix together the strawberries, sugar and port in a medium saucepan. Cook at medium high heat until the alcohol is cooked off and the consistency is syrupy.
To make the ganache, melt the chocolate in a double boiler. Stir in the warm soy milk and vanilla, stir until smooth.
Spoon the strawberry mixture on top of one of the layers, then place the other layer on top. Finish by frosting it with the chocolate ganache and top with strawberries.
Sunday, March 2, 2008
Baking Illustrated 's scone recipe. They suggest using a food processor, but it's totally unnecessary if you have a pastry blender.
I find that making them by hand is really the best way to go, you just need to pay close attention to the texture of the dough as it forms.
Scone recipes that lack eggs can turn out pretty hard and dry. The heavy cream is reduced in this recipe and replaced by an egg.
2 c. flour (I used 1 c. King Arthur Organic White Whole Wheat flour and 1 c. of their all purpose flour)
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
4 Tbsp butter
grated zest from 1 orange
3/4 c. heavy cream
1/2 c. raisins
For Cinnamon Sugar Glaze:
1-2 Tbsp heavy cream
2 Tbsp sugar mixed with 1/2 tsp cinnamon + more depending on how strong you want the cinnamon flavor to be
Adjust oven rack to center. Preheat oven to 425. Line a baking sheet w/ parchment paper.
In a large mixing bowl, whisk together flour, sugar, orange baking powder and salt. Stir in the orange zest.
Cut the butter into small pieces. Add to flour mixture and chop it into the flour with the pastry blender. This is very important! Cut the butter in until the mixture represents coarse sand with a few small lumps in it. Measure out the heavy cream in a liquid measuring cup and beat in the egg with a fork.
Stir the liquid in with a spatula until it forms a shaggy dough. Stir in the raisins.
Knead the dough together with your hands until it all sticks together. On a floured surface, form the dough into a circle about 1" thick.
With a large knife, cut like a pie into 8ths. Transfer to baking sheet.
Brush the tops of each scone with heavy cream. Sprinkle liberally with cinnamon sugar. Bake at 425 for 12 mins. Scones should be cracked, dry, and very lightly browned on top when done.
Wednesday, February 13, 2008
This is the ATK Baking Illustrated sugar cookie recipe w/ added ginger and matcha green tea powder.
2 c all purpose flour
1/2 tsp baking powder
1 Tbsp + 1 tsp matcha green tea powder (http://www.stashtea.com/w-111855.htm)
1/4 tsp salt
2 sticks unsalted butter, softened
1 c granulated sugar, plus 1/2 c for rolling dough later
1 Tbsp brown sugar
1 1/2 tsp vanilla extract
1/4 c candied ginger pieces, chopped fine
1 tsp grated fresh ginger
Line two cookie sheets with parchment paper. Preheat oven to 375.
In a medium sized bowl, whisk together flour, baking powder, salt, and matcha powder.
In an electric mixer, cream the butter and sugars together. Add egg and vanilla. Slowly incorporate dry ingredients. Add candied ginger.
In a small dish, stir together fresh ginger and 1/2 c sugar.
Scoop out dough balls with an ice cream scooper and roll each one in the ginger sugar. Place on cookie sheets and press each ball with the bottom of a measuring cup to make slightly flat.
Bake for 15 mins.
Tuesday, February 12, 2008
For this recipe, you'll need a sourdough starter. My favorite is from Beth Hensperger's Bread Bible. The following recipe is also based on her recipe for Farmstead Sourdough Bread.
I made a crust inspired by everything bagels. This bread is excellent with cream cheese or boursin cheese and is great for sandwiches too. For example, smoked salmon with boursin, capers, greens, etc.
¾ c warm water
1 ½ tsp active dry yeast
1 ½ tsp sugar
½ c sourdough starter*
2 Tbsp olive oil
1 ½ tsp salt
2 ½ - 3 c all purpose flour
2 tbsp chopped fresh thyme
2 tbsp dried onion flakes
¼ c boiling water
1-2 tsp kosher salt
2 tsp poppy seeds
2 tsp sesame seeds
Dorure (a.k.a. egg wash)
Pour ¼ c warm water in a bowl, add yeast and 1 pinch sugar. Stir to dissolve and let stand until foamy, about 5 mins.
In a medium bowl, stir together thyme, 1 ½ c flour and salt. In a large bowl, whisk together sourdough starter, remaining ½ c warm water, sugar and olive oil. Beat until well blended. With a wooden spoon, stir in flour mixture. Add Remaining flour, ½ c at a time until dough becomes workable. Turn dough out onto lightly floured surface and knead until dough is soft and springy, adding small amounts of flour to prevent from sticking. Dough will end up slightly sticky at the end. Grease a rising container or large bowl, deposit dough and cover with plastic wrap. Allow to rise for 1 – 1 ½ hours.
Gently deflate dough. Grease a loaf pan, shape dough into a rectangle and tuck edges underneath. Put dough in loaf pan and cover with plastic wrap. Allow to proof for 1 hour.
Meanwhile, pour ¼ c boiling water over 2 Tbsp onion flakes and cover w/ plastic wrap, after 10 mins or until onion is soft. Pour off water.
Preheat oven to 350.
Make Dorure: beat 1 egg w/ 1 Tbsp milk.
Slash loaf 3 times. Brush on Dorure, then sprinkle loaf with onion, poppy seeds, kosher salt and sesame seeds.
Bake for 35- 40 mins or until instant read thermometer registers 180 degrees.
*Hint: to keep bread fresh for several days, wrap in tin foil and store at room temperature.
Saturday, February 2, 2008
To make citrus cream cheese frosting, pick your favorite citrus fruit, mix with some cream cheese, butter and confectioners sugar and you are good to go. This is the yellow cupcake recipe from Baking Illustrated with added coconut.
1 1/2 c all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
8 Tbsp unsalted butter, softened
1/2 c sour cream
1 large egg plus 2 large yolks
1 1/2 tsp vanilla extract
3.5 oz (half a bag) of sweetened coconut, toasted lightly
Whisk dry ingredients together. In an electric mixer, cream butter and sugar, add eggs and vanilla, sour cream. Slowly add dry ingredients, mix until smooth. Add coconut.
Scoop into paper lined muffin pan.
Bake at 350 for 20-25 mins.
(This one I just played around with).
8 oz cream cheese
1/2 stick of unsalted butter
juice and grated zest from 1 lime
3-5 c confectioners sugar
Beat butter and cream cheese together. Slowly add confectioners sugar, about 3 cups. Add zest. Taste. Adjust desired sweetness and lime flavor by adding lime juice and confectioners sugar to taste.