Friday, May 20, 2011
Pull-Apart Cinnamon Bread
makes one loaf
for the dough:
2 3/4 c. all-purpose flour
1/4 c. sugar
2 1/4 t. yeast
1/2 t. salt
2 T. butter
1/3 c. milk
1/4 c. water
1 t. vanilla extract
for the filling:
4 T. butter
1 c. sugar
2 t. ground cinnamon
1/2 t. fresh nutmeg, grated
prepare the dough
1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast and salt
2. In a small saucepan combine butter and milk, heating until just melted, stirring frequently. Add the water to the mixture and allow to cool until 115-125 degrees F
3. Add the milk mixture, vanilla and eggs to the flour mixture, mixing on low until combined
4. Continue to knead on medium, adding flour as needed, until elastic and slighly tacky, but not sticky
5. Transfer dough to an oiled bowl, cover and let rise in a warm place until doubled, about 1 hour
prepare the filling
1. Melt butter in a small saucepan, stirring constantly until browned (optional) or heat until just melted, if you prefer
2. In a small bowl combine sugar, cinnamon and nutmeg
1. On a lightly floured surface, roll dough into a thin, approximately 12x20-inch, rectangle and let rest for ~5 minutes
2. Brush dough with butter and cover with all of the sugar mixture
3. Grease the sides and bottom a 9x5-in loaf pan with oil or non-stick spray
4. Slice the dough into 6 equally long strips (the strips should be 20-inches long). Stack slices carefully to avoid knocking off too much sugar
5. Cut the stack of slices into 6 equal stacks of dough pieces
6. Stack all the small slices on top of each other and place in the prepared pan
7. Cover loosely with a towel and let rise in a warm place for 30-45 minutes
8. Preheat oven to 350 degrees
9. Bake loaf, uncovered for 30-35 mintutes until the top is golden brown. Tent the top with foil, if top is browning too quickly near the end of the cooking time
10. Let rest in pan for ~20 minutes before using a knife to loosening the edges and transferring to a serving plate. Serve warm
Wednesday, May 12, 2010
Prepare the sauce by combining pineapple chunks (including juice from can) in a blender with garlic, soy sauce, cornstarch; belnd until smooth, then add peppers (use half or less of the jalapeno if you don't want the sauce to be hot). Blend until peppers are in small, but visible chunks.
Simmer over low heat for 15 minutes or until sauce has thickened to desired consistency. Stir in vinegar. The sauce may be prepared up to 24 hours in advance and refrigerated until ready to serve (serve warm or cold). Any leftover sauce can be served over rice the following day (or as a side dish for the shrimp).
Heat 1 inch of peanut or other vegetable oil in a heavy frying pan to 365°F (or when a one inch cube of bread will brown in 1 minute in the oil it is hot enough).
Using a wire whisk, stir together flour, salt, baking powder and paprika in a medium size bowl. Add water and whisk until batter is smooth; set aside.
In a separate bowl, mix together bread crumbs and coconut to make the coating.
Drop the shrimp, one by one, into the batter, then roll in the coconut mixture, turning the shrimp to coat well.
When the oil is hot enough, fry the shrimp in batches of 5-6 at a time until they are golden brown, turning over once. Remove from hot oil using a slotted spoon to drain on paper towels.
Sprinkle hot shrimp with a pinch of paprika to add color before serving.
Variation: Add 1/2 teaspoon lemon pepper to bread crumbs and prepare as above. Omit vinegar from sauce and substitute 2 tablespoons freshly squeezed lemon juice. Garnish shrimp before serving with lemon slices and a sprig of fresh parsley.
Monday, May 10, 2010
Friday, November 20, 2009
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 1/4 cups sugar
- 3 large eggs
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Tuesday, November 10, 2009
- 4 tablespoons vegetable oil
- 1 carrot, cut into 1-inch julienne strips
- 1 small red pepper, cut into 1-inch julienne strips
- 1 cup Napa cabbage, shredded
- 2 tablespoons reduced-sodium soy sauce
- 1 to 2 tablespoons sesame oil
- 1 roll of jimmy dean sausage or as much as you like.
- 20 wonton wrappers covered loosely with a damp paper towel to prevent drying
- 6 eggs
In a wok or skillet, stir-fry the , carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a skillet, sausage, soy sauce, and 3 well beat eggs then Add the Napa cabbage . Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.
rub one side of the egg roll wrappers with egg yolk, using 1 tablespoon then flip over and fill with mixture. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with with egg. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
Wednesday, October 7, 2009
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;
Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
Saturday, October 3, 2009
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours