Perfect Pillowy Cinnamon Rolls

  

From King Arthur Baking: https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe 

PREP: 30 mins

BAKE: 15 to 18 mins

TOTAL: 2 hrs 50 mins

YIELD: 8 large rolls

Ingredients

Tangzhong

• 1/2 cup (113g) milk, whole preferred
• 3 tablespoons (24g) King Arthur Unbleached Bread Flour

Dough

• 2/3 cup (151g) milk, cold, whole preferred
• 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
• 1 teaspoon (6g) salt
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons instant yeast
• 4 tablespoons (57g) unsalted butter, softened

Filling

• 1 tablespoon (14g) butter, melted
• 1/2 cup (107g) light brown sugar, packed
• 2 tablespoons (14g) King Arthur Unbleached Bread Flour
• 3 to 4 teaspoons (8g to 10g) cinnamon*
• 1/16 teaspoon (pinch) salt
• *Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.

Icing

• 3 tablespoons (42g) butter, melted, divided
• 1/2 teaspoon vanilla extract
• 1/16 teaspoon (pinch) salt
• 1 1/2 cups (170g) confectioners' sugar, sifted
• 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thin to desired consistency

Instructions

To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.

Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.

Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.

Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.

Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).

To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.

Lightly grease a baking sheet, or line it with parchment paper. 

To assemble the rolls: Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval. 

Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side. 

Starting with the filling-covered long side, roll the dough into a log.

Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work. 

Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.

Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.

About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.

Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.

Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.

To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing's overall sweetness.

Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.

Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.

My Notes: These are very good and pretty straightforward. I added flora di silia to the frosting for a hint of citrus--I liked it, but D did not. I baked for 14 minutes, but 15-16 is probably better. My own photo.

MXF

Braided Lemon Bread

 

Taken from King Arthur Baking

THIS MAKES TWO LOAVES!!!

Ingredients

Sponge

• 3/4 cup (170g) water, lukewarm
• 2 teaspoons sugar
• 1 tablespoon instant yeast
• 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour

Dough

• all of the sponge
• 3/4 cup (170g) plain or vanilla yogurt, at room temperature
• 8 tablespoons (113g) unsalted butter, softened
• 2 large eggs, at room temperature, beaten
• 1/2 cup (99g) granulated sugar
• 2 teaspoons (12g) salt
• 2 teaspoons vanilla extract
• 5 cups (600g) King Arthur Unbleached All-Purpose Flour

Filling

• 6 ounces (170g) cream cheese, softened
• 1/4 cup (50g) sugar
• 1/4 cup (57g) sour cream, at room temperature
• 2 teaspoons fresh lemon juice
• 1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (203g) prepared lemon curd*

*See "tips," below.

Topping

• 1 large egg beaten with 2 teaspoons water and a pinch of salt
• pearl sugar or coarse sparkling sugar

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.

To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.

Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.

Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.

To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.

Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier.

Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.  

To shape the braid: Begin by using your bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.  

Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.

Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips. 

Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.

Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.

To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.

Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying.

My Notes: I had to do the hard math to turn this into one loaf but it was very good. The braid is easy and looks impressive, but I had a little leakage on the sides so make sure the braids don't cut all the way to the filling. Also I added some passion fruit puree which was great but made the curd a bit runny. Would a 1/4 tsp of cornstarch help? MXF

Nobu's Scrambled Eggs Donburi

Martha Stewart Living

Servings: 4

•     8 ounces skinless salmon fillet, cut into 3/4-inch slices
•     Coarse salt
•     2 tablespoons Japanese soy sauce
•     4 large eggs
•     4 tablespoons finely diced onion (about 1/2 onion)
•     1/4 cup tomato juice
•     1 1/2 tablespoons cooking sake
•     2 teaspoons extra-virgin olive oil
•     1 cup Nobu's Perfect Japanese Rice
•     1 sheet toasted nori
•     2 teaspoons toasted sesame seeds, for garnish

Prep: 20 mins / total time: 20 mins

Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces.

Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.

Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.

Roma Eggs

Saveur

SERVES 4–6

• 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
• ⅓ cup olive oil
• 1 cup homemade or store-bought pesto
• 8 slices prosciutto
• 2 Roma tomatoes, cored and cut into ¼"-thick slices
• Kosher salt, to taste
• 2 tbsp. white wine vinegar
• 4 eggs
• ⅓ cup freshly grated Parmesan
• Freshly ground black pepper, to taste

Heat oven to 300°. Place bread cut side up on a rimmed baking sheet; brush with ¼ cup olive oil. Bake until lightly toasted, about 8 minutes. Remove from oven and spread cut sides with pesto.

Heat remaining oil in a 10" skillet over medium-high heat. Add prosciutto and fry, turning once, until crisp, about 2 minutes. Place prosciutto on bottom halves of bread. In same pan, add tomato slices and cook, turning once, until browned on both sides, about 4 minutes. Place tomatoes on top of prosciutto.

Bring a 10" skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs individually into 4 small dishes. Slip eggs into simmering water; turn off heat, cover, and cook until whites are just firm, 4 minutes. Using a slotted spoon remove eggs from water, and place on top of tomatoes and prosciutto; top with parmesan and pepper. Serve with bread tops on the side.

My Notes: Delicious and simple. They need a little sharpness though--either arugula, lemon zest, or balsamic would work well.

MXF 

Candied Pineapple and Cashew-Lime Pound Cake

Tasting Table

Yield: One 5-by-9-inch pound cake 

• 2 cups granulated sugar, divided
• ½ cup water
• 1½ cups finely chopped fresh pineapple (about ½ medium pineapple)
• 4-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped
• 1 cup raw cashews
• 2 sticks (16 tablespoons) unsalted butter, melted, plus 1 tablespoon at room temperature
• 1¼ cups plus 1 tablespoon all-purpose flour, divided
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• Zest and juice of 3 medium limes
• 4 large eggs
• 1 teaspoon vanilla extract

Cook Time: 1 hour 40 minutes (plus cooling) 

 

Preheat the oven to 350°. In a medium saucepan set over medium-high heat, add 1 cup of sugar and the water and bring to a simmer. Add the chopped pineapple and cook until the pineapple is translucent around the edges, about 20 minutes. Turn off the heat and use a slotted spoon to transfer the pineapple pieces to a medium bowl. Add the chopped ginger to the hot syrup, return to a simmer, cook for 2 minutes, turn off the heat and set aside.

Add the cashews to a rimmed baking sheet and cook until golden, about 5 minutes. Remove from the oven and transfer to a large plate to cool.

Grease a 5-by-9-inch loaf pan with the 1 tablespoon of room-temperature butter. Add 1 tablespoon of flour and tap the pan to evenly coat the bottom and sides. In a medium bowl, whisk together the remaining 1¼ cups flour, the baking powder and salt.

To the bowl of a food processor, add the remaining 1 cup sugar and the cooled cashews and process until the mixture is very fine, about 15 seconds. Add the lime zest and pulse the mixture until it is fragrant, about ten 1-second pulses. Add the lime juice, eggs and vanilla and process to combine. With the food processor running, add the melted butter, processing until incorporated. Add the candied pineapple and pulse 4 times to incorporate. Pour the mixture into a large bowl and add the dry ingredients, using a whisk to gently stir the batter together. Use a rubber spatula to scrape the mixture into the prepared loaf pan.

Bake the cake for 15 minutes, then reduce the oven temperature to 325°. Continue to bake until the center of the cake resists light pressure and a cake tester inserted into the center comes out clean, 45 to 55 minutes more. Remove the cake from the oven. Return the ginger syrup to a bare simmer over medium heat, then strain the syrup into a fine-mesh sieve set over a medium bowl. Discard the ginger (or save and eat like candy).

Run a paring knife around the edges of the pan to release the pound cake. Turn the cake out onto a wire rack. Use a pastry brush to coat the top of the cake with the ginger syrup. Cool completely before slicing and serving.

My Notes: I used store-bought candied pineapple (leftover candied pineapple was the impetus for trying the recipe). This turned out beautifully. Full of flavor, moist and such a lovely perfect color.

 

MXF

Pear and Hazelnut Muffins

Smitten Kitchen

Yield: Theoretically, 12 muffins, but I got 16.

• 2 small-medium firm pears
• 6 tablespoons (85 grams) unsalted butter, melted and cooled slightly (plus more for cups)
• 2/3 cup (125 grams) natural cane sugar, such as Turbinado, light brown or granulated sugar
• 1 cup (240 ml) buttermilk
• 2 large eggs, lightly beaten
• 1 to 1 1/2 teaspoons vanilla extract
• 3/4 cup (75 grams) rolled oats
• 1 cup (125 grams) all-purpose flour
• 1/2 cup (60 grams) whole wheat flour
• 3/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon ground cardamom, which I replaced with 1/4 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg, which I replaced with 1/4 teaspoon freshly grated
• 3/4 teaspoon kosher salt
• 1 cup (120 grams) toasted hazelnuts, coarsely chopped
• 1/2 cup (85 grams) bittersweet chocolate chunks (optional)

This recipe, however, I tweaked it a bit, mostly because it used many bowls and I wanted it to use fewer. A bunch more notes: This calls for 1 cup all-purpose flour and 1/2 cup whole wheat (pastry flour was recommended) but I think it can be tweaked with any flour mix your prefer, be it mostly whole wheat or white whole wheat, or a gluten-free mix (Sprouted Kitchen smartly recommends 1/2 cup each of oat, almond and brown rice flour). I (always) think you could brown the butter. Yogurt thinned with a little milk could replace the buttermilk, as could coconut milk with 1 tablespoon lemon juice added, and coconut oil or olive oil could replace the butter, just to give you a few ideas. The bittersweet chocolate chunks were not necessary, but they were not regretted either.

Heat oven to 425°F. Butter a standard 12-cup muffin tin or line it with papers.

Peel (if you so desire, can be skipped) pears, then halve and core them. Grate pears on the large holes of a boxed grater into a large bowl. You should have about 1 cup grated (although I ended up with 1 1/2, opting to meet the recipe halfway and used 1 1/4 cups). Stir in melted butter, sugar, buttermilk, eggs and vanilla until combined.

In a separate bowl, stir together the oats, flours, baking soda, baking powder, spices, salt, all but 1/2 cup coarsely chopped hazelnuts, and chocolate chunks, if you’re feeling extra indulgent. Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix.

Fill muffin cups almost up to the top and sprinkle with the reserved 1/2 cup hazelnuts. Place muffins in oven and immediately reduce the heat to 375°F. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of muffins comes out batter-free.

Cool muffins in pans for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days at room temperature in an airtight container.

Gruyere, Rosemary and Honey Monkey Bread

Saveur

Serves 8-10

• 18 tbsp. unsalted butter, plus more for greasing
• 4 cups flour, plus more for dusting
• 1½ cups grated Gruyère cheese
• 1 tbsp. finely chopped rosemary
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 cup milk
• ¼ cup sugar
• 2 (¼-oz.) packages active dry yeast
• 1 cup honey

Grease a 10" bundt pan with butter and dust with flour; set aside. Whisk flour, cheese, rosemary, salt, and pepper in a bowl; set aside. Heat 2 tbsp. butter with milk and ⅓ cup water in a 1-qt. saucepan over medium-high heat until an instant-read thermometer reads 115°. Transfer to the bowl of a stand mixer fitted with a hook attachment. Stir in sugar and yeast; let sit until foamy, about 10 minutes. With the motor running, slowly add dry ingredients; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.

Melt remaining butter in a 2-qt. saucepan; whisk in honey and set aside.

Heat oven to 350°. On a lightly floured surface, pat dough out into an 8" square about 1" thick. Cut dough into 1-inch pieces and fit snugly into prepared bundt pan. Pour butter mixture evenly over dough; bake until golden and a toothpick inserted in the middle of the bread comes out clean, about 35 minutes. Let cool slightly before serving.

My Notes: I have never had real success with monkey bread--it never cooks right. This may be because I use an angel food cake pan instead of a bundt, but that seems illogical. So this was no different--the inner parts never cooked while the outer ring basically burned. Still--the taste was great. We ate most of it even thought it was charred. If I make it again, I should just lay them out on a cookie sheet to speed the cooking process.

MXF 

Everything Potato Galette with Lox and Creme Fraiche

Saveur

Serves 4

• ½ cup crème fraîche
• 2 tbsp. minced chives
• 2 tbsp. capers, drained
• 2 large russet potatoes
• 8 tbsp. clarified butter 
• 1 tsp. sesame seeds
• 1 tsp. poppy seeds
• Kosher salt and freshly cracked black pepper, to taste
• 4 oz. smoked salmon
• ¼ small red onion, thinly sliced

Mix crème fraîche, chives, and capers in a small bowl; season with salt and pepper and refrigerate until ready to use.

Peel and grate potatoes using the large holes on a cheese grater or cut into matchsticks using a mandoline. Heat 4 tbsp. clarified butter in a 10" nonstick skillet over medium-low heat. Toss potatoes with seeds and salt and pepper; add to pan and stir to coat potatoes with butter. Using a spatula, gently press potatoes into a flat round, molding to fit skillet; cook, shaking skillet occasionally, until edges are golden and crisp, about 10 minutes.


Place a plate, turned upside down, over skillet and invert skillet with plate, allowing potato cake to fall onto plate; slide potato cake back into skillet. Pour remaining butter around edges of potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board and season with salt and pepper. Place smoked salmon and onion evenly over surface and cut into wedges. Place a dollop of the crème fraîche mixture on top of each wedge before serving.

Apple and Herb Stuffing for All Seasons

Smitten Kitchen

• 6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)
• 5 tablespoons unsalted butter
• 1 large Spanish or sweet onion, chopped small
• 1 large or 2 small stalks celery, diced small
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon table salt, plus more to taste
• Freshly ground black pepper
• 1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
• 1/4 cup roughly chopped flat-leaf parsley
• 3 sage leaves, minced
• 1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
• 1 large egg

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.

Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

Variations:
Apple, Herb and Cornbread Stuffing: You can replace two cups of the bread chunks with chunks of cornbread. This recipe is a good basic one for croutons.

Apple, Herb and Sausage Stuffing: Brown a half-pound of breakfast sausage, cut into 1/2-inch coins, in the pan, before adding the apple. Cook it until it’s just cooked through (it will have lots of time to finish in the oven). Remove it from the pan and add the apples and remaining ingredients as directed above.

Breakfast Stuffing: Bake this stuffing in a buttered loaf pan. Let it cool. Slice it off with a serrated knife with a gentle sawing motion (it’s going to break up a bit; it doesn’t matter) and toast each slice until a little brown on the cut sides. Top with a fried egg.

Banana Ricotta Toasts with Pecans, Dates and Honey

Martha Stewart Living

• 2 tablespoons part-skim ricotta cheese
• 1 slice (1/2 inch thick) whole-wheat rustic bread, toasted
• 1/2 small ripe banana, sliced on the bias
• 1 medium pitted date, preferably Medjool, thinly sliced
• 1 tablespoon coarsely chopped toasted pecans
• 1 teaspoon honey, such as acacia
• Coarse salt and freshly ground pepper

Spread ricotta on toast. Top with banana, date, and pecans. Drizzle with honey. Sprinkle with a pinch of salt and some pepper.

Sausage Gravy and Cheddar Biscuit Pot Pie

Saveur

SERVES 6-8

GRAVY:

• 12 oz. pork breakfast sausage
• ½ cup flour
• 3½ cups milk
• 1 cup heavy cream
• 1 tbsp. apple cider vinegar
• ¼ tsp. cayenne
• Kosher salt and freshly ground black pepper, to taste

BISCUITS:

• 3 cups flour, plus more for cutter
• 3½ tsp. baking powder
• 1½ tsp. kosher salt
• 8 tbsp. unsalted butter, cubed and chilled, plus 2 tbsp. melted
• 1½ cups buttermilk
• 1½ cups shredded cheddar cheese
• ¼ cup finely chopped chives, plus more for garnish
• Hot sauce, for serving (optional)

MAKE THE GRAVY:
Heat a 4-qt. saucepan over medium-high heat; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring, for 2 minutes. Add milk and cream, and bring to a boil; reduce heat to medium and cook, stirring occasionally, until gravy is slightly thickened, about 5 minutes. Add vinegar, cayenne, salt, and pepper; stir until combined and set aside.

MAKE THE BISCUITS:
Heat oven to 425°. Place flour, baking powder, and salt in a large bowl, and whisk to combine. Add butter, and using your fingers, rub mixture together until pea-size crumbles form. Add buttermilk, cheese, and chives, and stir with a fork until just combined. Transfer to a floured work surface, and gently pat dough into a 6" x 4" rectangle about 1" thick. Dip a 2" round cutter into a bowl of flour, and cut out rounds of dough.  Press scraps together and repeat with remaining dough until you have about 15 rounds. Pour gravy into a 9" x 13" baking dish and place biscuits over the top. Brush biscuits with melted butter and bake until golden, 30-35 minutes. Turn oven to broil, sprinkle biscuits with remaining cheese, and broil until cheese is browned, 2-3 minutes. Garnish with chives and serve with hot sauce, if you like.

Goat Cheese and Strawberry Breakfast Tarts

Saveur

MAKES 6

2½ cups all-purpose flour
1 tsp. kosher salt
1 tsp. sugar
16 tbsp. unsalted butter, cubed and chilled
3 oz. goat cheese, softened
⅓ cup strawberry jam
1 egg, lightly beaten
2 cups confectioners' sugar
¼ cup finely chopped strawberries

Pulse flour, salt, and sugar in a food processor. Add butter and continue to pulse until the mixture resembles coarse sand. With the motor running, add 6 tbsp. cold water and process until dough comes together, 30 seconds to 1 minute. Divide dough in half and form into disks; wrap disks separately in plastic wrap and refrigerate for 1 hour.

Heat oven to 425°. On a lightly floured surface, roll 1 disk of dough into a 9" square. Cut into six 3" x 4½" rectangles; transfer to a parchment-lined baking sheet. Spread each rectangle with about 1 tbsp. goat cheese and top with 1 tbsp. jam, leaving a ½" border; set aside. Repeat rolling and cutting with remaining disk of dough and lightly prick dough with a fork. Brush edges of dough around cheese and jam with beaten egg and top with pricked dough rectangles. Using the tines of a fork, press edges to seal. Bake until puffed and golden, about 15 minutes. Transfer tarts to a baking sheet with a wire rack; let cool completely.

Whisk confectioners' sugar, strawberries and 2 tbsp. water until smooth. Drizzle over tops of pop tarts and let sit until glaze is completely set.

Blueberry Dutch Pancakes

Martha Stewart Living

Makes 4 individual pancakes or 1 large one

• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup blueberries, plus more for topping
• Confectioners' sugar, for sprinkling

To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake.

Prep Time: 8 minutes / Total Time: About 30 minutes

Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.

Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.

Smile's Granola

Grub Street

• 6 cups rolled oats
• 1 1/2 cups raw almonds, roughly chopped
• 1 1/2 cups raw pecans, roughly chopped
• 1/2 cup extra-virgin olive oil
• 1/2 cup maple syrup
• 6 tablespoons honey
• 1/4 cup light brown sugar
• 1/4 teaspoon kosher salt
• Plain Greek yogurt or milk, for serving
• Chopped dried dates, for topping
• Chopped dried figs, for topping
• Fresh berries, for topping

This granola is one of our most popular dishes at the Smile. The trick is to cook it at a low temperature and stir the mixture often so that the oats get evenly crisp and golden. I serve it over Greek yogurt with chopped dried figs and dates, for a hint of North African flavor.

Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.

In a large bowl, combine the oats, nuts, oil, maple syrup, honey, brown sugar, and salt and mix well.

Spread the mixture onto the prepared baking sheets in as even a layer as possible.

Bake for 30 minutes, then stir very well. Continue to bake, stirring every 30 minutes, until golden brown and slightly crisp, about 2 hours total.

Let cool completely; the oats should feel completely dry and crisp. Transfer to an airtight container and store in a cool, dry place.

Serve over Greek yogurt or with milk. Top with dates, figs, and fresh berries. Makes about 10 cups.

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Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Food & Wine

SERVINGS: 8

1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

ACTIVE: 30 MIN TOTAL TIME: 2 HRS 

Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.

Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.

Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.

Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.

Make Ahead: ThIS recipe can be prepared through Step 4 and refrigerated overnight.

Ricotta with Lemon, Basil and Honey Bruschetta

Martha Stewart

Fresh ricotta
Lemon zest
Toasts
Basil leaves
Delicate honey, such as acacia

Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with a delicate honey, such as acacia.

Rhubarb Chutney

Martha Stewart

Makes 1 1/2 cups

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Coarse salt
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins, coarsely chopped
1/2 cup sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick

Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

Cook's Note: Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar

Roasted Pear and Chocolate Chunk Scones

Smitten Kitchen

Makes 6 generous scones; you can absolutely make these a bit smaller and reduce their baking time accordingly

3 firmish pears (about 1 pound or 255 grams)
1 1/2 cups (190 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar plus 1 1/2 tablespoons granulated for sprinkling
1 1/2 teaspoons (8 grams) baking powder
1/2 teaspoon (3 grams) table salt plus additional for egg wash
6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
1/4 cup (60 ml) heavy cream
1/4 cup (3 ounces or 85 grams) semisweet or bittersweet chocolate, chopped (or chips)
2 large eggs, 1 for dough, 1 for glaze

Heat oven to 375°F. Peel and core pears. Cut into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes. Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.

Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg. With the paddle attachment, mix the dough on low speed until it just comes together. Don’t overmix. Add the chocolate chunks and mix for 5 seconds more.

On a very well floured counter, pat out dough into a 6-inch round. Cut into 6 generous wedges and transfer to baking sheet at least two inches apart (do as I say, not as I did here!). Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.

Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack. Serve, and pat yourself on the back for your excellent host skills.

Do ahead: You can get this recipe all the way to the point where you’d bake them, and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.

Vanilla Jasmine Sour Cream Cake

Southern Living, 2005

Makes 8 servings

    1/2 cup firm pack brown sugar                                  
    1/4 cup chop pecans                                            
    1 1/2 tablespoons vanilla jasmine loose tea leaves             
    1 1/2 tablespoons flour                                        
    1 tablespoon ground cinnamon                                   
    1/2 teaspoon allspice                                          
    1/2 cup unsalted butter melted                                 
    1 cup sugar                                                    
    2 eggs                                                         
    1 cup sour cream                                               
    1 1/4 cups flour                                               
    1 teaspoon salt                                                
    1 teaspoon baking powder                                       
    1 teaspoon baking soda                                         
    1 teaspoon vanilla extract                                     
    Whipped cream and mint leaves for garnish                      

Prep: 25 min/Bake: 40 min

Stir together first 6 ingredients in a small bowl. Set aside.

Beat butter and granulated sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream, beating until well blended.

Sift together 1 1/4 cups flour and next 3 ingredients. Add to butter mixture, beating until well blended. Stir in vanilla. Spoon half of batter into a greased and floured 9-inch cake pan. Sprinkle evenly with 2/3 cup brown sugar mixture; spoon remaining half of batter evenly over brown sugar mixture in pan; sprinkle evenly with remaining brown sugar mixture.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes clean. Let cool in pan on a wire rack; garnish, if desired.

*1 tablespoon Bigelow French Vanilla tea leaves may be substituted if jasmine vanille is not available.

Fruit Danish

Real Simple, 2006

Makes 4 servings

    1 8-ct. tube crescent roll dough                               
    Flour for work surface                                         
    4 tablespoons cream cheese                                     
    4 tablespoons strawberry jam (or any kind of jam)              

Heat oven to 400F.  Carefully unroll the dough on a lightly flowered surface.  Divide along the dotted lines into 4 equal rectangles.  Working with 1 rectangle at a time, gently pinch and smooth the dough to eliminate the diagonal dotted lines.  Trim the dough along one side to approximate a square.  Place 1 tbsp of cream cheese and 1 tbsp of jam in the center of each square.  Fold each corner to the center of the square, pinching them together.  Transfer to baking sheet.  Bake until golden brown, 18-20 minutes.

MY NOTE: I bet this could work like hamentaschen too.  Instead of bring the corners to the center, you could just fold them back on themselves so the center is exposed.  Might make for a chewy fruity center.