Italian Easter Bread

Ingredients

• 5 dyed UNCOOKED eggs or the amount you need for your use in making a wreath, baskets, bunnies, figure 8's or twists
• 2 packages (4 teaspoon) active dry yeast
• 1 cup warm water - divided
• 1.5 cups sifted all purpose flour
• 3/4 cup shortening or butter
• 1.5 tablespoons fresh lemon juice
• 1 tablespoon fresh grated lemon peel
• 1 teaspoon vanilla
• 1 cup sugar
• 1 teaspoon salt
• 2 eggs
• 3-4 cups sifted flour
• 1 egg yolk and 1 tablespoon milk
• tiny multi-colored candies (non-pariels)

Directions/Steps

1. Soften the yeast with 1/2 cup warm water and set aside.

2. Pour the other 1/2 cup of warm water into a large bowl and blend in the 1.5 cups of flour.

3. Mix well. Add the softened yeast to this mixture. Beat until smooth and "gooey". Cover the bowl with waxed paper and let stand until doubled (about 40 min - l hour)

4. While dough is rising:

5. Cream together the shortening or butter and sugar in a mixer or food processor.

6. Add the lemon juice, lemon peel and vanilla.

7. Add the eggs one at a time, blending well.

8. The batter should be creamy and fluffy, with no lumps from the butter.

9. When the yeast mixture had doubled, add the creamed mixture to it and beat well until smooth. This "gluey" dough becomes more like a cake dough.

10. Measure the remaining 3-4 cups of flour. Add one cup at a time and blend, by hand, until smooth before adding another cup. After 3 cups have been added, turn the dough onto a floured board and knead the last cup of flour into the dough until it is smooth and no longer sticky.

11. Select a bowl deep enough for the dough to double. Grease the bowl and turn the dough into the bowl so the top has been greased. Cover with waxed paper and a towel and let rise to double (about 2 hours).

12. After rising, punch dough down with your fists. Divide the dough into two equal balls, cover and let stand for 10 minutes.

13. At this point, decide what you want to make with the dough. If making one large wreath (a great table centerpiece), roll out each ball and braid then form into a wreath, inserting the uncooked colored eggs in between the braid - one large wreath fits 5 eggs.

14. If making baskets cut each ball into four parts. Trim a piece off the make the handle. Roll into a strand, and make a circle, insert the egg. Roll the trim piece into a handle and place over the egg and tuck under the basket. Figure eights are just one long strand, twisted, with two eggs placed. To make a bunny, use a figure eight but make the body space larger than the head and place the two eggs in the spaces accordingly. Trim dough from the ball to make the ears and the tail and tuck under the body. This is really easy and kids love the bunnies!

15. You can make two wreaths out of this dough by using each ball to make a wreath. Split each ball in half, roll into strands, braid and form a wreath. A smaller wreath fits 3-4 eggs each.

16. Shape your dough and place the eggs in the dough where you want them. Cover loosely with a towel and set aside to rise for a few hours. Don't rush this step.

17. When breads have risen, bake in a 350 degree oven for 10 minutes. Remove and brush the breads lighty (bread might deflate if you press too hard) with the egg yolk and milk mixture, sprinkle with candies. Place back in the oven:

18. Large wreath for 30-35 minutes; smaller wreaths for 25 minutes; smaller breads (baskets, figure eights) for about 20 minutes. Breads will be brown, eggs will cook inside the bread.

19. Let cool and decorate with Easter grass and candies. Best eaten spread with butter for breakfast or tea time.


Italian Baguette

Makes two 14-inch loaves

• 3 and 1/2 cups bread flour, plus extra for the counter
• 1 teaspoon instant yeast
• 2 teaspoons sea salt
• 1 and 1/2 cups room-temperature water, plus extra as needed
• 1 tablespoon extra-virgin olive oil
• 1/4 cup cornmeal

Combine the flour with the yeast and sea salt in an 11-cup food processor. Process for 5 seconds. Slowly add 1 and 1/2 cups of room temperature water through the feed tube while the processor is running; the dough should come together, forming a somewhat sticky, smooth ball. Add a little more flour if the dough is wet or a little more water if it is dry.

Once the dough forms a ball around the blade of the food processor, process for 45 seconds (do not overprocess or the dough will become too hot and you will compromise the formation of the gluten strands).

Turn the dough out onto the counter, knead by hand for a few seconds, shape into a ball, and transfer to a lightly oiled bowl; turn it to coat with the oil on all sides. Cover with plastic wrap and let rise at room temperature for 30 minutes, then refrigerate for 24 hours. The dough will double in bulk.

When you are ready to bake, return the dough to room temperature.

Turn the dough out onto a lightly floured counter. Cut it into 2 equal pieces and shape each into a ball, making sure you don’t press out all the air bubbles that have developed (leaving air bubbles intact ensures a lighter texture once the bread is baked). Cover with a towel and let rest for 15 minutes. Meanwhile, preheat the oven with a baking stone in it to 450 degrees (preferably set on convection).

Pat 1 ball of dough into a flat 1-inch high rectangle measuring about 4 inches x 5 inches. Fold the side furthest from you over toward you and seal the seam using the heel of your hand. Turn the rectangle 180 degrees, and fold the side furthest from you over toward you; seal the seam using the heel of your hand. Fold the resulting log in half lengthwise, sealing the edges with your fingertips. Roll into a 14-inch-long cylinder with slightly tapering ends. Repeat with the remaining ball of dough. Cover with a towel and set aside to rise at room temperature for 1 hour, or until doubled in size.

Slash each cylinder diagonally at 3-inch intervals with a razor blade. Sprinkle lightly with flour. Place on a baking peel that has been sprinkled with the cornmeal; slide onto the baking stone. If you don’t have a baking peel, place the loaves on a reversed baking sheet sprinkled with cornmeal and slide them into the oven. Be sure to leave plenty of space between the loaves as they will double in the oven.

Lower the oven temperature to 425 degrees (preferably set on convection).

Bake the bread for 25 minutes, or until golden brown and crisp, misting with water from a spray bottle 3 times during the first 10 minutes of baking. (Close the oven door quickly each time to prevent heat from escaping.)

Cool the bread on a rack and serve at room temperature; alternately, freeze the bread in plastic freezer bags for up to 2 weeks and reheat for 10 minutes in a preheated 350 degree oven.


Honey-Glazed Pork Tenderloin

  • 1/4 cup honey, plus more for drizzling
  • 1/4 cup sherry vinegar
  • 1 tablespoon whole-grain Dijon mustard
  • 1/4 teaspoon ground cayenne pepper
  • One (1- to 1 1/2-pound) pork tenderloin
  • 1 teaspoon coarse salt, plus more to taste
  • 3/4 teaspoon freshly cracked black pepper, plus more to taste
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 teaspoons chopped fresh rosemary (optional)

Preheat oven to 400ºF.

Whisk together the honey, vinegar, mustard, and cayenne in a small bowl.

Trim any silver skin from the tenderloin. Turn under the tapered end and tie it in place with kitchen twine, or leave it loose to create a portion that will be very well-done. Pat the pork dry with paper towels and sprinkle generously with salt and pepper. Heat the butter and oil in a large, ovenproof skillet over medium-high heat. Add the pork and cook until well-browned on all sides, turning with tongs, about 5 minutes.

Place in the oven to roast until an instant-read thermometer inserted horizontally into the end of the pork registers 140°F, about 12 minutes. Remove the skillet from the oven and transfer the pork to a clean plate.

Place the skillet over medium-high heat. Pour the honey mixture into the skillet and stir to loosen any browned bits. When the liquid begins to sizzle, return the pork and any juices to the skillet. Gently tilt the skillet so that the liquid pools on one side of the pan and continuously spoon it over the top of the pork until the liquid thickens into a syrupy glaze, about 2 minutes. Transfer the pork to a serving platter and pour the glaze over the top.


Broccoli Raab Bread Pudding

For the broccoli raab:

• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• ½ teaspoon chili flakes
• 1 large bunch broccoli raab, tough stems removed, leaves coarsely chopped (about 1 pound prior to trimming)
• 1 teaspoon salt
• ½ cup water

For the bread puddings:

• extra-virgin olive oil for greasing the roasting pan
• 6 large eggs
• 2 cups whole milk
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup freshly grated Pecorino Romano, plus 2 tablespoons for sprinkling
• ¼ pound day-old white sliced bread, torn into 1/2-inch pieces
• ¼ pound thickly sliced Pancetta, cut into 1/4-inch dice

Make the broccoli raab: Preheat the oven to 375° (preferably set on convection).

Place the olive oil, garlic, and chili in a 12-inch sauté pan. Warm gently over medium heat until aromatic, about 1 minute. Add the broccoli raab, season with the salt, and sauté 5 minutes, or until wilted. Add the water and continue to cook until the water evaporates and the raab is soft, about 5 more minutes. Cool to room temperature and adjust the seasoning as needed.

Make the bread pudding: Brush an 8-inch square roasting pan with olive oil.

Beat the eggs, milk, salt, pepper, and ½ cup of the Pecorino in a large bowl with a whisk until aerated and some bubbles have formed in the mixture. The longer you beat, the lighter the bread pudding will be. Taste and adjust the seasoning.

Add the bread and the sautéed raab. Mix gently with your hands so the bread soaks up some of the liquid, but do not overmix or the bread will disintegrate and lose its texture.

Spoon the mixture in the prepared roasting pan and dust with the remaining 2 tablespoons of Pecorino. Scatter the Pancetta over the top.

Bake in the preheated oven for 30 minutes, or until set, golden-brown on top, and bubbling. Let rest 5 minutes, then cut into wedges and serve hot.


Focaccia with Caramelized Onions, Pear and Blue Cheese

  • 1 cup warm water
  • 1 package active dry yeast
  • 1/2 teaspoon honey
  • 2 1/2 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 large onion, thinly sliced
  • 1 teaspoon light brown sugar
  • 1 large Bosc pear, cored and sliced
  • 1/2 cup crumbled blue cheese

• In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.

• Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.

• Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.

• Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool.

Serve.

Switch it up a bit:
Swap the pears for crumbled bacon, chopped tomatoes, fresh basil, Asiago cheese, the options are endless!


Pecan Florentines

Pecan florentines

1/4 cup plus 2 tablespoons all-purpose flour
1/2 cup pecan halves
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup unsalted butter
2/3 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon corn syrup, honey, or golden syrup
1/4 teaspoon vanilla extract

Eggnog filling

4 large eggs, hard-boiled
4 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar
1 tablespoon whole milk
1/2 teaspoon vanilla extract
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon kosher salt
2 tablespoons dark rum

Make the florentines: Heat oven to 350°F. In a food processor, combine the flour, pecans, cinnamon and salt and pulse until the nuts are very finely chopped, about 1 minute. Turn the nut mixture out into a large bowl.

In a small-medium saucepan set over high heat, combine the butter, sugar, heavy cream and syrup and bring it to a boil. Boil the mixture for one full minute, then turn off the heat and add the vanilla. Pour this caramel mixture over the nut mixture and stir to combine them. Set aside for at least 30 minutes, until it has cooled. Mixture will firm up and seem worrisome, but you should not be worried.

Line baking sheets with parchment paper. Using a 1/2 teaspoon measure , scoop the dough into small balls and place them 3 inches apart on prepared baking sheets. Bake until the cookies are thin and golden brown, 7 to 9 minutes. They will not crisp until they are cool, so don’t worry if they’re soft.

Let cool on baking sheets for 5 or so minutes before using a thin metal spatula to carefully transfer the cookies to paper towels to blot excess oil for a couple minutes. After they’ve been blotted, transfer cookies to a cooling rack, though they should be pretty cool by now. If any butter is left puddled on the parchment, wipe that off too before repeating the process with the remaining cookie dough.

Make the eggnog filling: Peel the eggs and separate the yolks from the whites. Save the whites for another use. Press the egg yolks through a fine-mesh strainer so that they become mashed and powdery. Place in a large bowl with butter, confectioners’ sugar, milk, vanilla, nutmeg, cloves and salt. Beat together until smooth, then raise mixer speed and beat until mixture is thick and frosting-like, about three minutes. Stir in the rum by hand.

Spread a dollop of eggnog filling on one cookie, then gently press a second one on top of it. Repeat with remaining cookies and filling. Place them in the fridge for 10 minutes before serving, to firm up the filling.

 


Fish Tacos

  • 1/2 red onion, thinly sliced
  • About 1 1/2 cups red wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for
  • garnish
  • 1 jalapeño, stemmed and chopped
  • 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
  • Salt
  • 8 fresh corn tortillas
  • Mexican crema, homemade or store-bought
  • Fresh Tomato Salsa
  • 2 limes, cut into quarters

preparation

Marinate the Onion
Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Marinate the Fish
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Cook the Fish
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.

Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.


Farro and Butternut Squash

Ingredients

  • 6 thick-cut slices applewood-smoked bacon
  • 2 tablespoons good olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chopped yellow onion (1 large)
  • 2 teaspoons chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups pearled farro
  • 3 cups good chicken stock, preferably homemade
  • 3 cups (3/4-to-1-inch-diced) peeled butternut squash
  • 1/2 cup freshly grated parmesan cheese

Directions

Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.

Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute.

Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.

Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted.

Serve hot directly from the pot.


Almond Flour Blondies

Ingredients

  • 1/2 cup butter (coconut oil will work for dairy-free)
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 3/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup white chocolate chips (for dairy-free, use 2 cups of dairy-free chocolate chips)
  • 1/2 cup chopped pecans (optional)

Instructions

Preheat the oven to 350F. Lightly grease a 9x13 baking pan.

In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.

Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.

Pour the dough into the greased baking dish. Smooth into an even layer.

Bake for 20-25 minutes, until golden. Allow to cool for 15 minutes. Slice into bars and enjoy!


Coffee Flour Brownies

Use an 8x8 inch pan

Ingredients

  • ¾ cup + 1 Tablespoon butter
  • 2 cups + 1 Tablespoon sugar
  • 1½ cups coffee flour
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • 4 eggs
  • 2 teaspoons vanilla
  • 12 ounces chocolate chips

Instructions

Preheat oven to 350F

Over low heat or in the microwave, melt butter.

Remove from heat and stir in sugar, coffee flour, cocoa, baking powder, eggs, and vanilla.

Stir in 1½ cups chocolate chips.

Bake for about 25 minutes (in a parchment or foil lined pan), or until set.


Sweet Potato Bread

  • 1 cup roasted sweet potato flesh (approximately 200 grams cooked weight)
  • 1 cup coconut flour
  • 1 cup full fat greek natural yoghurt or coconut yoghurt
  • 1/4 cup maple syrup
  • 6 eggs
  • 1/2 teaspoon bicarb soda

Preheat your oven to 175°C or 350°F. Grease and line a loaf tin.

Place the sweet potato, coconut flour, yoghurt, maple syrup and eggs into your processor and blend until the mixture resembles a smooth, runny batter. Add the bicarb soda and mix to combine. Pour the mixture into your prepared tin and bake for 45 – 50 minutes.

Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack. Allow to cool completely prior to cutting.
Slice. Serve. Eat. Enjoy.


Honey Corn Rolls

  • 1 cup lukewarm milk
  • 1 package active dry yeast
  • 1 egg, lightly beaten
  • ¼ cup honey
  • 1 teaspoon salt
  • ½ cup yellow cornmeal
  • 2 ½ cups unbleached bread flour, divided
  • 2 tablespoons vegetable oil

In a medium size bowl, dissolve yeast in milk and allow to develop for about 5 minutes.

Stir in egg, honey, salt, and cornmeal and mix well. Add 1½ cups of flour and beat until smooth?

Add the oil and beat until it is fully incorporated. Add 1 of a cup of the remaining flour and mix to form a dough that pulls away from the sides of the bowl.

Turn dough out onto a lightly floured board or counter top and knead for 5 to 6 minutes, adding more flour as needed to make a smooth and elastic dough that is only slightly sticky.

Sightly oil the surface of the dough and place in a clean, dry bowl )over with a dry cloth and let rise about an hour or until doubled in bulk.

Punch the dough down, and knead it lightly to remove the larger air bubbles.

Divide dough into 12 even pieces and shape into balls. Place balls into the cups of a lightly greased muffin tin, cover and let rise for 30 minutes or until nearly doubled.

Bake in a preheated 350 oven for 12 to 15 minutes or until browned.

Remove from oven and allow to cool slightly before serving warm.