Cranberry Tangerine Bread

 Tim Dineen

A take on a basic Cranberry Orange bread.

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cubes butter, cut into pieces
  • 1 tbsp orange zest
  • 1 1/4 cups fresh tangerine juice
  • 1/4 cup Cointreau
  • 2 eggs
  • 2 cups coarsely chopped fresh cranberries
  • 1 cup chopped walnuts

Preheat oven to 350°.

In a food processor, mix together the flour, sugar, baking powder, baking soda, salt, and butter until the mixture resembles coarse meal. Place in mixing bowl. In a measuring cup whisk together the zest, the juice, Cointreau, and the eggs. Add the mixture to the flour mixture and stir the batter until it is just combined – don’t overmix. Stir in the cranberries and walnuts and spread evenly into two well-buttered 9×5 standard loaf pans.

Bake the bread in the middle of the oven for 1 1/4 hours, or until a tester comes out clean. Cool the bread about 15 minutes in the pan and then remove and cool completely on racks.

Serve plain or top with powdered sugar or icing glaze.


Cranberry Tangerine Bread

 

We're off to a soirée this afternoon and besides a gift for the Italian Polyanna, we needed to bring an appetizer or dessert. I chose dessert, because, well... I like dessert. I'm the guy who will pass up the entrées and head straight - well, gaily forward - to the dessert table. It's no great mystery why my first-ever job was in a donut and pastry shop.

And this particular dessert came about because of the things I had in the house. When I decided dessert was the way to go, I looked around to get ideas about what to make. Lo and behold, we had tangerines and cranberries in the 'fridge and walnuts in the cupboard - there's always flour and sugar. I thought a twist on a classic cranberry orange bread was in order.

Holiday breads really are easy to make and with just a bit of ingredient adjustments can go from basic to really festive. They can be left plain, topped with powdered sugar, or drizzled with any number of sweet toppings.

I made two of them because I wanted one for the Christmas cookie platter(s) but the recipe can be cut in half or used to make a bunch of mini-loaves.

Cranberry Tangerine Bread

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cubes butter, cut into pieces
  • 1 tbsp tangerine zest
  • 1 1/4 cups fresh tangerine juice
  • 1/4 cup Cointreau
  • 2 eggs
  • 2 cups coarsely chopped fresh cranberries
  • 1 cup chopped walnuts

Preheat oven to 350°.

In a food processor, mix together the flour, sugar, baking powder, baking soda, salt, and butter until the mixture resembles coarse meal. Place in mixing bowl. In a measuring cup whisk together the zest, the juice, Cointreau, and the eggs. Add the mixture to the flour mixture and stir the batter until it is just combined - don't overmix. Stir in the cranberries and walnuts and spread evenly into two well-buttered 9x5 standard loaf pans.

Bake the bread in the middle of the oven for 1 1/4 hours, or until a tester comes out clean. Cool the bread about 15 minutes in the pan and then remove and cool completely on racks.

Serve plain or top with powdered sugar or icing glaze.

I topped it with a simple mix of tangerine juice and powdered sugar. And talk about filling the house with the scent of Christmas Cheer.

I'm glad I made two!

 


Pie Crust

Pie Dough

for a double crust:

  • 2 1/3 cups flour
  • 1/2 lb butter, frozen
  • pinch salt
  • 2 tbsp sugar
  • 6 tbsp ice water

Using a food processor, add flour, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water. Pulse until mixed.

Turn out onto counter. Press and form mixture into 2 disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.


Chicken Soup & Cornbread

If there is any benefit to not feeling well, it's having Victor cook.  Chicken soup and a slightly-spicy cornbread were on the menu tonight - both with ingredients guaranteed to knock this cold out!  Chicken soup and capsaicin.  They both will cure what ails ya.

We had broth in the freezer and some bone-in chicken breasts, so it was a matter of chopping, dicing, and cooking while I was taking one of my numerous naps of the day.  But as good as the soup was - and it was really good - the cornbread stole the show.  It was stellar!  It was moist, it was light, it was flavorful.  Feed a cold and starve a fever?!?  I fed my cold!

There's more soup and more cornbread for lunch tomorrow.  I'm feeling better just thinking of it!

Chili Cheese Cornbread

  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 2 longhorn peppers, minced

Preheat oven to 375°.  Butter an 8"x8" pan.

Melt butter and stir in sugar. Add eggs. Add buttermilk. Stir in cornmeal, flour, baking soda, and salt.  Mix in shredded cheese and peppers.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

And the soup?!?  Damn!  It was good!


Cranberry Scones

It's Sunday Morning and the scent of fresh-baked scones is wafting through the house mingling with the scent of freshly-brewed coffee.

Truly, it doesn't get much better.

I was in the kitchen at 7:30am getting my starter ready for bread-baking when Victor came in and said he was making scones.  I took my cue and exited, stage left.

I was thinking a nice breakfast treat was in order, but hadn't reached the I'll make something stage.  And lo and behold, I didn't have to!

These are quick to make and can be on the table in 30 minutes from start to finish!

Cranberry Scones

  • 3 1/4 cup favorite Bisquick-type baking mix
  • 1/4 cup cold butter
  • 3 tbsp sugar
  • 1 cup milk
  • 3/4 cup dried cranberries
  • demerara sugar

Preheat oven to 400°.

Cut butter into baking mix until coarse crumbs are formed.  Add sugar and then milk.  Stir just until moistened.  Fold in cranberries.

On floured surface, form into a ball and then pat down to about an 8" round.  Cut into 8 sections and place on parchment-lined (or greased) baking sheet.

Sprinkle with demerara sugar and bake 12-15 minutes or until golden-brown.

They came out light and airy, moist and delicate, hearty and satisfying.  And downright good!

 


Pumpkin Bread Fail

Okay...  so everything I make doesn't come out perfect every time.

I've been making pumpkin bread for years and have never had an issue, but...  decided today I needed a different recipe.  Not a smart move.

The second not-smart-move was using a Bobby Flay recipe.  I should know better.  Actually, I do know better, just like I knew there was too much batter in the pan - the exact-sized pan specified in the recipe.

But did I take any out?  Did I follow my own instincts and better judgement?!?  Of course not.

The batter bubbled over and ran down the pan into the oven that Victor had just cleaned.  I took the bread out and put in the chicken for dinner to finish.

After the blobs got nice and charred - with more smoke - it all caught fire.  A LOT of smoke.

It wasn't flames licking out the door - and I have caused and/or dealt with more than my share of oven fires over the years - so I just let it burn itself out.  It was under control and I did have my box of baking soda at the ready.  More smoke, of course. The chicken was fine.

Pumpkin Bread

adapted from Bobby Flay's Bar Americain Cookbook

  • 4 tablespoons unsalted butter, softened, plus more for the pan
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • Scant 1 cup canned pumpkin puree, not flavored pie filling
  • 2 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

It tasted really good, but I have a feeling I won't be making it, again.  My old standby is less trouble.


Peach Pie

Victor just called this the best pie I have ever made.  I don't know if I would go that far, but it is a pretty good pie.

Fresh peaches and a homemade crust - what can be easier?  I do have to admit that I have the pie crust-thing down pretty good.  Food processor, frozen butter, ice water.  It is seriously fool-proof.

No-Fail Pie Crust

  • 2 cups flour
  • 1/3 cup pastry/cake flour
  • 2 sticks butter, frozen
  • pinch salt
  • 2 tbsp sugar
  • 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.

While I know I really should let the dough relax, I almost never do.  I form it into disks and roll it right out on a well-floured counter.  It always works.

The filling was simplicity, itself.

Peach Pie

  • 4 pounds of peaches, peeled and sliced
  • scant 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 3 tbsp cornstarch
  • 1 tsp vanilla
  • 1 scant tsp cinnamon
  • pinch cardamom
  • pinch salt
  • 3 tbsp butter

Toss peaches with all ingredients except butter.  Pour into prepared pie shell.  Dot filling with butter.  Top with second crust.

Cut steam vents in crust and place in preheated 425° oven about 45 minutes.  Cover crust edges if they get too browned.

Cool and enjoy.  Do not refrigerate fruit pies.  Really.

My grandmother used to give me homemade peach pie for breakfast with peaches from her neighbor, Mrs. McNamee's tree.  My mother didn't exactly approve, but Grandma always trumped.  The good ol' days...

I'm thinkin' that Grandma would approve of me having some of this for breakfast tomorrow.


Knotted Dinner Rolls

 

I have been looking at this recipe for six months telling myself I have to make these.

I am so sorry I waited so long!

They are from Fine Cooking magazine.  And it is rapidly becoming my favorite cooking magazine!

These may just be the best - and easiest - dinner rolls I have ever made.  They are light, airy, flavorful... In a word... perfect.

I followed the recipe exactly and they came out exactly as pictured.  These will definitely be my "go-to" dinner roll from now on.

Knotted Dinner Rolls

by Peter Reinhart

From Fine Cooking Magazine

For the dough

  • 1-1/2 cups whole milk; more as needed
  • 1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast
  • 1/4 cup vegetable oil; more as needed
  • 1 oz. (2 Tbs.) unsalted butter
  • 1/4 cup granulated sugar
  • 1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed
  • 1-1/4 tsp. table salt or 2 tsp. kosher salt
  • 1 large egg

For shaping and baking

  • Vegetable oil spray
  • 1 large egg
  • Poppy or sesame seeds for garnish (optional)

Make the dough

In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the rolls

Tip: Need help shaping your rolls? Check out our step-by-step guide on how to shape knotted dinner rolls.

Line two 13x18-inch rimmed baking sheets with parchment or nonstick baking liners and lightly mist them with vegetable oil spray.

Using a bench knife, divide the dough into eighteen pieces (about 2-1/4 oz. each).

With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, mist your work surface lightly with vegetable oil spray or wipe it with a damp towel. Don’t use flour.

Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Lightly squeeze the two ends of dough together in the center to secure them.

Gently squeeze the whole piece of dough into a nice rounded shape. Put the roll, pretty side up, on a baking sheet. Repeat with the remaining dough. Mist the top of the rolls with vegetable oil spray and cover loosely with plastic wrap.

Let the rolls sit at room temperature or refrigerated until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.

Bake the rolls

Position racks in the upper and lower thirds of the oven. If using a convection oven, heat it to 375°F; if using a conventional oven, heat it to 400°F.

Thoroughly whisk the egg with 1 Tbs. water and brush all over each roll. Sprinkle poppy or sesame seeds (if using) on the rolls.

While the oven heats, let the rolls continue to rise at room temperature, 20 to 40 minutes. They should be 1-1/2 to 2 times their original size before they go in the oven. (Once in the oven, they will rise about 20 percent more.)

Put the baking sheets in the oven and bake for 6 minutes. Rotate the sheets 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top and develop some browning underneath, another 6 to 8 minutes. Let the rolls cool on the sheets or on a cooling rack for 15 minutes before serving.

Make Ahead Tips
You can make the dough up to 4 days ahead. Refrigerate it well wrapped so that it slowly rises to double its size then shape as directed.
nutrition information (per serving):
Calories (kcal): 210; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 2; Protein (g): 6; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 30; Polyunsaturated Fat (g): 2; Sodium (mg): 180; Cholesterol (mg): 25; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 113 , pp. 60-63
September 1, 2011

I brushed them with the egg wash and made 6 poppy seed, 6 sesame seed, and 6 plain.   They take no time at all and really are just too good to be true!

 


Monday Mash-Up

I have been remiss in my blogging.  All of these pictures of all of these meals have been languishing away on a camera chip.

That just won't do!

I've been channeling my energies into a couple of other websites, designing one and working on a re-design of another.  It's fun, but it can keep me away from the other fun stuff if I don't watch myself.

It certainly hasn't kept me from cooking, though.

The above picture is really thick pork chops.  I bought a whole loin and cut thick chops, a roast, and some pieces for a carne asada or pozole.  Vacuum-sealed and into the freezer.   I ♥ my vacuum sealer.

The chops were marinated in white wine (Pino Grigio) and a bit of olive oil, garlic, and Greek oregano.  I browned themn in a skillet and then into a 350° oven for about 20 minutes.

The potatoes were cut in half, rubbed with olive oil, garlic, and paprika and went into the same oven - also for 20 minutes.

Real good.

Friday saw a small filet roast with more oven-roasted potatoes.  But these potatoes had a twist - a cheesy twist.

After the potatoes were done - roasted at 350° with olive oil, garlic, salt & pepper for 20 minutes - I placed them in a bowl and mixed in chunks of Cambozola cheese until it was melted and the potatoes were cheesy-gooey!  Oh yum.

Cambozola is a blue brie, for all intents and purposes.  It's name is a combination of Camembert and Gorgonzola.  It is a rich, triple-cream cheese with a silky texture and a mild blue flavor.  Oh yum, indeed.

Today's lunch was a simple sandwich; ham, turkey, bacon, fontina cheese, and arugula on whole wheat.  I would have loved a thick slice of tomato on it but...  I rarely buy tomatoes this time of year and I most definitely will not buy a Florida tomato.  I read Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit . You should, too.  It is an excellent book.

But I digress...

After lunch, I baked another loaf of bread and then put a pot roast on to simmer.

I really like the rye, buckwheat, and white flour combination of this dough.  I'll be making more of this, for sure.

And it was the perfect vehicle to sop up the gravy from tonight's Pot Roast!

This is by far, the easiest pot roast in the known universe.  Brown your roast, add 1 chopped onion, brown it with a couple of cloves of minced garlic, add 1 cup of red wine (I used a very nice Merlot,)  and then add a quart of roasted red pepper and tomato soup.  Cover and simmer a couple of hours.  45 minutes before serving, add potatoes, carrots,, and celery.  Taste for seasoning and add salt and pepper, as required.

Seriously easy.  And seriously good.

And just because we were dessertless, after taking the bread out of the oven I made a buttermilk cake.

If it tastes half as good as it looks, I'll be really pleased.


Christmas Stollen

I love walking into the house and finding Victor in the kitchen.  It always means we're in for a gastronomic treat.  I tend to get most of the credit for cooking, but Victor is a fantastic cook.  It's not unlike when Ruth and I worked together.  Being the showman, I tended to get a lot of the credit for things, but it was Ruth who consistently came up with the brilliant ideas.

And it happens at home, too.  Victor and I are very different cooks, but we're fortunate that we like to do different things.  We have different "patience levels"  and generally complement one another's styles.

Walking into the kitchen, I was greeted with a very slowly-rising Christmas Stollen!  I love stollen but hadn't made my favorite Stollen recipe from our friend Luigi this year.  That recipe makes about 8 loaves.  Victor found another recipe online and decided to give a single loaf a try.

I had a container of fruitcake fruit - I hadn't made my fruitcakes or Christmas Pudding, either - so he used that along with some raisins.

It came out fantastic!

The recipe calls for a marzipan center.  We did have almond paste in the cabinet - for the amaretti I didn't make - but he decided to go without.

It was perfect, nonetheless.

The original recipe comes from the Dorchester Hotel in London...   Victor's heading off to London in a couple of weeks and will be staying in Mayfair not far from the Dorchester...  (I'm not jealous.  Really. I'm. Not. Jealous.)  But I digress...  Perhaps he can pop in and see if they have any available at High Tea...  Or something.

(DEEP breath... Not  jealous. Not jealous. Not jealous...)

Christmas Stollen

Ingredients

  • 1 tablespoon active dry yeast
  • 2/3 cup warm milk (110 degrees F/45 degrees C)
  • 1 large egg
  • 1/3 cup white sugar
  • 1/2 tablespoon salt
  • 1/3 cup butter, softened
  • 2 1/2 cups bread flour
  • 1/3 cup currants
  • 1/3 cup sultana raisins
  • 1/3 cup red candied cherries, quartered
  • 2/3 cup diced candied citron
  • 6 ounces marzipan
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon ground cinnamon

Directions

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

It's a very dense dough and doesn't rise the same way as a traditional yeast bread does, so don't panic if it's not looking exactly how you think it should.

It should still come out just fine.

We had two power outages while this was in the oven and it still came out perfect!

 

 

 


Danish Pastries and Brunch with Friends

We had our annual Christmas with Linda and David, today.  It is always a fun time and we always think up some fun foods to have with them.  They do the same when we hit their home in July.  It's a twice-a-year food-fest that we all really enjoy.

Victor came up with the idea of a huge Lox-and-Bagels platter.  Smoked salmon, bagels, cream cheeses (as in plain, garlic, herb), red onions, capers, sliced tomatoes, olives, chopped eggs...  Plus thin-sliced whole-grain rye bread and fresh berries with a honey and poppy seed creme fraiche.  Sparkling beverages and lots of coffee.

But to start, we had fresh-from-the-oven Danish pastries.

I've already told the story of learning to roll Danish pastry when I was a mere child 50 years ago.  And then there was the making of thousands upon thousands of sweet rolls on the aircraft carrier... Like riding a bike, you just don't forget.

The Danish were a lot of fun.  A lot of work, but a lot of fun.  And...  I made the full batch of dough knowing I was only going to use a fourth of it today.  The rest is for Christmas Morning!  It will be fun to have while we're opening gifts.

The Danish were light, buttery, soft, and downright delicious!  They were a bit misshapen, but that was because I was trying for a shape I only had a vague recollection of.  Because I made the miniature Danish, they didn't retain the shape as well as if they had been full-sized.  For Christmas I'll just do a traditional roll and work on the other shape some other time.

I used the recipe from The Love To Bake Pastry Cookbook from Fantasia Confections in San Francisco, written by founder, Ernest Weil.

As I've noted before, Mr. Weil was a great baker, but his recipe-writing can be a bit daunting.  It is important to always read through recipes completely before starting anything - and especially important with these.

The Danish Pastry is composed of several recipes and then a final set of instructions for putting them together and baking them.

It's not difficult.  It is time-consuming.  Everything needs to be made in advance of the rolling out and baking, but it can also be made the day before - or in several steps over several days.

Danish Pastry Dough

Butter Rich & Flaky... Use to Bake Your Favorite Coffeecake or Pastries

Preparation Time:  To prepare the coffeecake is time consuming and involves an overnight process, but to have the aroma of fresh baked coffeecake is worth the effort.
Yeild: 4 Wreathcakes or 4 Danish Krinkles or 3 to 5 Bundt Kuchen, depending on the size of the tins, or 20 4" Danish Pastries or 30 3" miniature Danish pastries or 20 Pecanrolls or any combination.

Advance preparation:
Depending on your choice of coffeecake you have tyo prepare baking pans.

Equipment:
Upright electric mixer, rolling pin, baking pans.

Ingredients:

  • 1 1/4 cup milk (heated to approx. 120)
  • 2 packages active dry yeast
  • 2 tsp. sugar
  • 2 tbsp all purpose flour
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 tbsp lemon zest
  • 2 tsp vanilla
  • 1 whole egg
  • 1 egg yolk
  • 1/2 cube butter, melted (2oz)
  • 3 cups all-purpose flour
  • 2 1/2 cubes butter (10oz)
  • 2 tbsp butter

Procedure:
Heat milk to approx 120 and pour into mixing bowl with dough hook attached.  Add yeast, 2 tsp. sugar, 2 tbsp. all-purpose flour and stir well.

When this mixture bubbles in about 5-10 minutes, add the salt, sugar, lemon zest, vanilla, egg, egg yolk, and melted butter.  Stir on the lowest speed for about 1 minute.
Continue on slow speed and add 2 1/2 cups of the 3 cups of flour.  Mix on slow speed for 2 minutes.  Scrape bottom and sides of bowl with plastic spatula.  Turn mixer to slow speed and slowly add the remaining 1/2 cup of flour.  You may have to add an extra 1/4 cup of flour.  Take the dough from the mixing bowl and place on a well-floured tabletop.  Shape into a rectangle and let rest for 10 minutes.  In the meantime, take out of the refrigerator the 2 1/2 cubes of butter cut into small pieces.  Sprinkle 2 tbsp of flour all over the butter.  With your hands, mix flour and butter to make pliable to place on dough.

Three Fold Process for dough

It was easier to reproduce the book pages than try and explain this!

Vanilla Butter Cream

Ingredients:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp vegetable oil
  • 3 cubes unsalted butter, soft (12 oz)

Equipment and Utensils:
Upright or handheld mixer, wire whip, plastic spatula, medium size pot for water bath, candy thermometer.

Procedure:
Place bowl of the electric mixer in a pot filled with enough water to submerge the bowl 1/3 of the way in the pot.  Combine egg whites, sugar, salt, and vanilla in this bowl and heat to approx 165 while constantly mixing with a wire whip.  This might take 3 to 4 minutes.  Remove from the heat and attach the bowl to the electric mixer.

Using the wire whip attachment, run on medium speed until the mixture cools down to 120 (approx 1 minute.)  Then run an additional 2 minutes on hgh until a stiff meringue forms.  Stop the machine and p[lace 1/3 of the meringue into a small bowl and set aside.  Run the mixer on medium speed and gradually place in small amounts, the butter and oil into the rest of the meringue.  When the ingredients are incorporated and smooth (without any lumps) add the meringue that was set aside.  Run the mixer on medium speed approx 2 minutes until all is incorporated.

Use within 2 days if kept at room temperature.  Stored in a closed container and refrigerated, it will keep for up to 5 days.  It is not recommended to freeze.  Before using, bring to room temperature and mix with a wire whip until smooth, soft, and easy to apply.

Butter Streusel

Yield:  Approx 5 cups

Ingredients:

  • 2 cubes unsalted butter (8 oz)
  • 1/2 cup sugar
  • 2 1/4 cups all-purpose flour
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 whole egg, beaten

Equipmemnt and Utensils:
Food processor, upright mixer with flat beater, or mix by hand.

Procedure:
Cut up the cold butter into small pieces and place with all the other ingredients except the egg into the bowl of the food processor.  Pulse until it forms a coarse meal and then dd the egg.  Continue pulsing until the mixture forms small crumbs.  If it is too dry, add 1 egg yolk.  Palce on a tray to allow for drying and set aside until ready to use.  If there is any left over you can keep it covered in a container for a few days at room tyemperature or you can freeze it or make only half the recipe.

Apriocot Glaze:

Ingredients:

  • 1/2 cup water
  • 1/4 cup sugar
  • 1 cup apricot jam

Procedure:
Combimne the water and sugar in a small sauce pan and bring to a boil.  Add the apricot jam and bring back to a boil.  Remove from the heat and press through a sieve.  Set aside until needed.  To apply, heat until hot enough to brush on Danish Pastries or wreath cake.

Danish Pastries

Yield: 21 individual 4" Danish pastries or 30 3" individual miniature Danish Pastries.

Advance preparation:
Preheat oven to 375.
Since it takes 2 to 3 hours for the dough to be ready to be baked, preheat the oven 2 hours after you start making the Danidh pastries.

Ingredients:

  • 1 full recipe Danish dough rolled to 24" x 16" rectangle
  • 2 cups Vanilla Cream
  • 1/2 cup sugar mixed with 1 tsp cinnamon

Toppings:
Your choice per pastry

  • 1 or 2 tbsp jam, custard, or butter streusel
  • Fresh fruit such as berries, or slices ofpeach, apricot, or apple
  • 2 whol;e eggs beaten in a small bowl
  • 1 cup apricot glaze

Optional:
For raisin Danish use 2 cups raisins

Equipment and Utensils:
3 to 4 12" x 16" baking trays lined with baking paper, offset metal spatula, small bowl, pastry brush, rolling pin.

Procedure:
Dust board with flour and place the 24" width of dough horizontally on the board.  Spread the butter cream on the dough and sprinkle with the cinnamon sugar, leaving about a 1 1/2" margin, without filling at the bottom edge of the dough.  Brush this part with egg.

Starting at the top, roll the dough down to form a long roll, pressing the end of the dough down onto the egg-brushed part to seal the roll.  The seam of the roll should end up on the bottom.

If the dough becomes too soft, refrigerate for 309 minutes before cutting.  otherwise, slice approx 21 slices of Danish rolls and place on 2 or 3 baking trays far apart.  They will almost double in size.  Brush the top with egg.  Set the trays in a warm, draft-free environment so the pastries will almost double in size.  Aftyer approx 30 minutes you can top the pastries with your favorite toppings. (Check to see if you have any leftover toppings or fillings from previous baking, so you can use them.)  The doubling in size can take 1 to 2 hours.

Bake at 375 fopr approx 15 to 20 minutes until the pastries are golden brown (miniature Danish, 12 to 15 minutes.)  With a metal spatula you can lift up the bottom of the pastries to see if they are baked.  Take tray out of the oven and brush with the hot apricot glaze. (Be careful not to disturb the toppings.)

Danish pastries are best served fresh and warm.  They can be kept frozen for 2 months, boxed and well-wrapped in foil, and reheated in foil before serving.

It looks daunting.  It's not.

And they really, really taste good!


Rigatoni and Rye

The plate is a bit messy but the food was oh, so good!

We've had these huge rigatoni in the cabinet for quite a while and tonight, Victor decided we needed use them up and help get the cabinets clear since the flour and sugar has started arriving for Christmas Cookies.

While we cook all the time, this time of year we really start cooking all the time.

Part of it is simply to help warm the house, I think.  It's nice and toasty with the oven and the stove going.  But it's also "the season" for massive amounts of home-cooked goodies.

We have taken a pact that we are seriously cutting back on the cookie production.  We were making thousands upon thousands of cookies at one point, buying flour and sugar in 25 pound bags.  We have been seriously scaling back for a few years, now, but even as we cut back we find reason to make something new.

Last year it was Springerle cookies and Italian Torrone.  I know that between now and Christmas there will be a couple of cookie recipes I just have to make.  I'm already working on another variation of the Peppermint Cupcakes.  Cutting back.  You ought to see us when we just go for it with abandon...

So, to make room in the cabinets for the ingredients for the cookies we're telling ourselves we're not going to make, Victor made a fabulous pasta dish.

And we served it with the Rye Bread I made yesterday.

The bread is from James Beard's Beard on Bread.  It is one of the best bread books around.  I can bake a loaf of bread in my sleep, but I have a couple of bread books I still reference all of the time.  If you pay attention, they are foolproof.

I cut the recipe in half as I just wanted one loaf.  It's really good - and unlike what he says in the beginning, it's quite easy to make.

James Beard's Rye Bread

A pleasant rye bread of good texture and interesting flavor. It is rather difficult to make but worth the trouble. This recipe makes two loaves in 8½ × 4½ × 2½-inch pans; or if the dough seems firm enough, it can be baked in one or two free-form loaves, in which case I would suggest letting the formed loaves rise and then very carefully inverting them (right onto hot tiles, if you have them) just before they are baked. This gives a better finished loaf.

Yield : 2 free-form or regular loaves

Ingredients

  •  1 package active dry yeast
  • 3 tablespoona honey
  • ¼ cup warm water (100° to 115°, approximately)
  • 1 cup warm milk combined with ½ cup hot water
  • 2 tablespoons softened butter
  • 1 heaping tablespoon salt
  • 1 tablespoon caraway seeds
  • 2½ cups rye flour
  • 3 cups all-purpose flour, or more if needed
  • ¼ cup cornmeal
  • 1 egg white, beaten lightly with 2 tablespoons water

Directions

Dissolve the yeast and honey in the warm water, and allow the mixture to proof for 4 or 5 minutes. Combine the warm milk and hot water with the softened butter and add to the yeast mixture along with the salt and caraway seeds. Add the flour, 1 cup at a time, stirring well after each addition. When you have added about 4½ cups the dough will become difficult to stir and will be quite sticky, but continue to add the remaining flour a tablespoon at a time. Scrape out the dough onto a floured board, and using a baker’s scraper or a large metal spatula, scrape under the dough and flour and fold the dough over. Continue to lift and fold, and with your free hand start pressing down and away from you on these folded areas, adding more flour as needed to dust your hands and to sprinkle the board. After 2 or 3 minutes of this procedure you can eliminate the scraper. Flour both hands and knead for about 10 minutes, until the dough is soft, velvety, and elastic.

Shape the dough into a ball and place in a well-buttered bowl, turning to coat with the butter. Cover with plastic wrap and place in a warm, draft-free area to double in bulk, which will take from 1 to 2 hours. Punch down, turn out on a lightly floured board, and divide into two equal pieces. Let the dough rest 2 or 3 minutes, and then shape into two loaves, either free form or for well-buttered 8× 4× 2-inch loaf pans. If you are making free-form loaves allow them to rise, covered, on a buttered baking sheet sprinkled with cornmeal until almost doubled in size, and then quickly invert them and brush with the egg white and water mixture. Otherwise, let the loaves rise, covered, in their pans until they have doubled in bulk and then brush the tops with the egg white and water mixture. Bake at 400° from 45 to 50 minutes or until the loaves sound hollow when tapped with the knuckles. Cool thoroughly on racks before slicing.

I made one single free-form loaf.  It came out great.

And now to start thinking about all those cookies we're not going to make...