Blueberry Oatmeal Crumble Bars
via: Sweet Pea's Kitchen Blog
For the Filling:
3 cups fresh or frozen blueberries
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup sugar
2 tablespoon cornstarch
For the Crumble and Crust:
1 1/2 cups all purpose flour
1 1/2 cups old fashioned rolled oats
1 cup brown sugar ( I used about half the amount of sugar as was called for.)
1 ½ teaspoons lemon zest
3/4 cup butter, softened and cubed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a medium saucepan over medium heat, cook blueberries, lemon juice and lemon zest until fruit is tender, about 8-10 minutes.
In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture and continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
In the bowl of a food processor fitted with the metal blade, pulse together flour, oats, brown sugar, butter, baking soda, salt and vanilla extract until thoroughly blended and resembles coarse crumbs.
Reserve 1 ½ cups of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan.
Spread the blueberry filling evenly on top of the crust. Sprinkle the reserved 1 1/2 cup crust mixture evenly on top of the filling.
Bake for 30 to 35 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.
Yields: 20 bars
Source: adapted from Baking Bites, originally adapted from Land O Lakes
Thursday, June 23, 2011
Tuesday, June 14, 2011
Ciabatta Buns and BBQ Brisket - Crockpot Style
In between stints of writing I managed to do a bit of stress relieving baking lately. I am trying to recreate the artisan breakfast sandwiches you can get at Starbucks. I think this ciabatta bun is pretty close, though much lighter and less chewy than the Starbucks version. The recipe comes from the King Arthur Flour website. Their recipes are ALWAYS reliable. If they ever come traveling through your town and offering baking lessons, be sure to make time to attend.
Extra Light Ciabatta
via King Arthur Flour
Sponge
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water
1/4 teaspoon instant yeast
Dough*
sponge (from above)
1 teaspoon instant yeast
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon nonfat dry milk
1/4 to 1/2 cup water
2 tablespoons olive oil
Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes). Let the sponge rest overnight, covered, or for up to 15 hours.
Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes. The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat. Adjust the dough's consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet. Flatten the log with your fingers till it's about 10-inches long and 4 to 5-inches wide. Repeat with the remaining piece of dough. (I made squarish buns so I divided my dough into eight pieces.) Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
Dust the dough very lightly with flour. Bake it in a preheated 425°F oven, throwing four or five ice cubes on the floor of the oven as you put the bread in. Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.
* This bread begins with an overnight sponge, which means the finished loaf has just the barest of sour tangs. As the sponge ferments, it creates certain acids that not only give the bread flavor, but affect the gluten, making the bread chewier. The use of a sponge will also increase the loaf's shelf life.
Carol Field, in her wonderful book The Italian Baker, claims that this dough is one that simply can't be kneaded by hand; it's just too sticky. Keep this in mind when you're preparing the dough. During the winter you'll need to use the greater amount of water in the range indicated below. In the dog days of August, when your flour's been in a humid kitchen all summer, you'll use the lesser amount. Your goal is a dough that is very sticky, but holds its shape; when you scoop it out onto your work surface, it will settle into a flattened mound that is best approached with oiled hands and a bench knife or bowl scraper.
--------
When I was checking for that recipe I noticed that the King Arthur blog was featuring BBQ Brisket sandwiches so I searched for a good recipe for that one, too.
BBQ Brisket
via My Fiance Likes it, so it must be good blog
For the Brisket:
4 lb. beef brisket
3 tablespoons dark brown sugar
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon black pepper
1 tablespoon cayenne pepper
For the Barbecue Sauce: (I did not have time for this, but I will try it next time. I just used bottled sauce instead.)
1/4 to 1/2 cup apple cider vinegar
1 cup crushed tomatoes (or you could use ketchup also)
3 tablespoon dark brown sugar
1 tablespoon spicy brown mustard
1 tablespoon soy sauce
1/2 tablespoon crushed red pepper
1 teaspoon Sriracha
Coleslaw:
3 cups red cabbage, shredded
3-4 carrots, peeled and chopped
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon sugar
Sourdough Rolls, for sandwiches (I used the ciabatta rolls I made using the recipe above.)
To prepare the brisket: In a small bowl, combine the brown sugar, salt, cumin, paprika, oregano, black pepper, and cayenne pepper. Mix well and then rub mixture all over beef brisket. Cover brisket with plastic wrap and let sit in fridge overnight.
On the next morning, preheat your crockpot onto high and add brisket (you may have to cut it in half to fit it all in there!). Add about 1 cup of beef stock to crockpot and cover. Let cook for about 6 to 7 hours, or until brisket is fork tender.
To prepare barbecue sauce: Combine desired amount of apple cider vinegar (the more you add, the acidic the sauce), tomatoes (or ketchup), brown sugar, mustard, soy sauce, red pepper flakes, and Sriracha. If using crushed tomatoes, run the immersion blender through your mixture until it is smooth, or at your desired texture. If using ketchup, no need to worry about that step.
You can use the barbecue sauce on the side, or like me, add it to the crockpot with the brisket and let it meld for about an hour longer.
To prepare the coleslaw: Combine the mayonnaise, vinegar, and sugar in a large bowl. Add cabbage and carrots and mix well. Let sit for about 30 minutes at room temperature before serving.
To assemble sandwiches, toast your sourdough buns and add a decent amount of pulled brisket on the bottom half (the messier the better!). Top with desired amount of coleslaw (or you can always eat that on the side) and top with remaining bun half.
Dig in and enjoy. You might need a fork for this one - and plenty of wet naps!
Extra Light Ciabatta
via King Arthur Flour
Sponge
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water
1/4 teaspoon instant yeast
Dough*
sponge (from above)
1 teaspoon instant yeast
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon nonfat dry milk
1/4 to 1/2 cup water
2 tablespoons olive oil
Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes). Let the sponge rest overnight, covered, or for up to 15 hours.
Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes. The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat. Adjust the dough's consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet. Flatten the log with your fingers till it's about 10-inches long and 4 to 5-inches wide. Repeat with the remaining piece of dough. (I made squarish buns so I divided my dough into eight pieces.) Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
Dust the dough very lightly with flour. Bake it in a preheated 425°F oven, throwing four or five ice cubes on the floor of the oven as you put the bread in. Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.
* This bread begins with an overnight sponge, which means the finished loaf has just the barest of sour tangs. As the sponge ferments, it creates certain acids that not only give the bread flavor, but affect the gluten, making the bread chewier. The use of a sponge will also increase the loaf's shelf life.
Carol Field, in her wonderful book The Italian Baker, claims that this dough is one that simply can't be kneaded by hand; it's just too sticky. Keep this in mind when you're preparing the dough. During the winter you'll need to use the greater amount of water in the range indicated below. In the dog days of August, when your flour's been in a humid kitchen all summer, you'll use the lesser amount. Your goal is a dough that is very sticky, but holds its shape; when you scoop it out onto your work surface, it will settle into a flattened mound that is best approached with oiled hands and a bench knife or bowl scraper.
--------
When I was checking for that recipe I noticed that the King Arthur blog was featuring BBQ Brisket sandwiches so I searched for a good recipe for that one, too.
BBQ Brisket
via My Fiance Likes it, so it must be good blog
For the Brisket:
4 lb. beef brisket
3 tablespoons dark brown sugar
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon black pepper
1 tablespoon cayenne pepper
For the Barbecue Sauce: (I did not have time for this, but I will try it next time. I just used bottled sauce instead.)
1/4 to 1/2 cup apple cider vinegar
1 cup crushed tomatoes (or you could use ketchup also)
3 tablespoon dark brown sugar
1 tablespoon spicy brown mustard
1 tablespoon soy sauce
1/2 tablespoon crushed red pepper
1 teaspoon Sriracha
Coleslaw:
3 cups red cabbage, shredded
3-4 carrots, peeled and chopped
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon sugar
Sourdough Rolls, for sandwiches (I used the ciabatta rolls I made using the recipe above.)
To prepare the brisket: In a small bowl, combine the brown sugar, salt, cumin, paprika, oregano, black pepper, and cayenne pepper. Mix well and then rub mixture all over beef brisket. Cover brisket with plastic wrap and let sit in fridge overnight.
On the next morning, preheat your crockpot onto high and add brisket (you may have to cut it in half to fit it all in there!). Add about 1 cup of beef stock to crockpot and cover. Let cook for about 6 to 7 hours, or until brisket is fork tender.
To prepare barbecue sauce: Combine desired amount of apple cider vinegar (the more you add, the acidic the sauce), tomatoes (or ketchup), brown sugar, mustard, soy sauce, red pepper flakes, and Sriracha. If using crushed tomatoes, run the immersion blender through your mixture until it is smooth, or at your desired texture. If using ketchup, no need to worry about that step.
You can use the barbecue sauce on the side, or like me, add it to the crockpot with the brisket and let it meld for about an hour longer.
To prepare the coleslaw: Combine the mayonnaise, vinegar, and sugar in a large bowl. Add cabbage and carrots and mix well. Let sit for about 30 minutes at room temperature before serving.
To assemble sandwiches, toast your sourdough buns and add a decent amount of pulled brisket on the bottom half (the messier the better!). Top with desired amount of coleslaw (or you can always eat that on the side) and top with remaining bun half.
Dig in and enjoy. You might need a fork for this one - and plenty of wet naps!
Friday, June 3, 2011
Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing
Here's a recipe that was popular this week:
Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing
via: Cooking Light magazine, June 2011
* YIELD: 4 servings (serving size: 1 1/2 cups)
* HANDS-ON: 30 MINUTES
* TOTAL: 30 MINUTES
* COURSE: Main Dishes, Salads
Ingredients
* 8 ounces uncooked orecchiette pasta
* 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
* 1/2 pound medium shrimp, peeled and deveined
* 1 cup thinly sliced radishes ( left these out and added in diced cucumber in its place)
* 1/3 cup reduced-fat mayonnaise
* 1/4 cup fat-free buttermilk
* 3 tablespoons minced fresh chives
* 1 tablespoon chopped fresh dill
* 1/2 teaspoon salt
* 1/2 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground red pepper
* 2 garlic cloves, minced
Preparation
* 1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
* 2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.
* Wine note: Sweet shrimp, peppery summer radishes, and the refreshing dill and buttermilk dressing all point to a wine with tangy acidity, fresh berry fruit, and a zip of citrus. The Fleur, Pinot Noir, Rosé (2009, Carneros, Calif.; $15)—with its shocking bright-red hue—is a hands-down crowd-pleaser and an excellent value.—Alexander Spacher
Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing
via: Cooking Light magazine, June 2011
* YIELD: 4 servings (serving size: 1 1/2 cups)
* HANDS-ON: 30 MINUTES
* TOTAL: 30 MINUTES
* COURSE: Main Dishes, Salads
Ingredients
* 8 ounces uncooked orecchiette pasta
* 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
* 1/2 pound medium shrimp, peeled and deveined
* 1 cup thinly sliced radishes ( left these out and added in diced cucumber in its place)
* 1/3 cup reduced-fat mayonnaise
* 1/4 cup fat-free buttermilk
* 3 tablespoons minced fresh chives
* 1 tablespoon chopped fresh dill
* 1/2 teaspoon salt
* 1/2 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground red pepper
* 2 garlic cloves, minced
Preparation
* 1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
* 2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.
* Wine note: Sweet shrimp, peppery summer radishes, and the refreshing dill and buttermilk dressing all point to a wine with tangy acidity, fresh berry fruit, and a zip of citrus. The Fleur, Pinot Noir, Rosé (2009, Carneros, Calif.; $15)—with its shocking bright-red hue—is a hands-down crowd-pleaser and an excellent value.—Alexander Spacher
Sunday, May 15, 2011
Golden Rod Eggs
Golden Rod Eggs
from: The Alford Family
For four servings:
Hard boil 8 to 10 eggs. (About 12 minutes at this altitude) Cool immediately in cold water.
Peel cooled eggs, then separate the egg yolks from the egg whites. Put the egg yolks in a separate bowl, and chop the egg whites into small pieces.
Make a white sauce out of:
1/4 cup butter (1/2 stick)
1/4 cup flour
(melt & whisk these together before adding milk)
about 2 cups milk (add it bit by bit)
and season it with:
2 to 3 tsp. powdered mustard
a dash or two of white pepper (if you don't have it, you can use black pepper)
salt to taste
1 - 2 tsp. Worcestershire sauce
Whisk and cook until thick and smooth. Taste it and adjust the seasonings. Add chopped egg whites and keep warm on low heat, stirring occasionally.
In separate bowl, break up egg yolks and stir with a clean, dry whisk to crumble finely.
Serve over buttered toast strips: first sauce, then yolks, then paprika lightly sprinkled over the top.
from: The Alford Family
For four servings:
Hard boil 8 to 10 eggs. (About 12 minutes at this altitude) Cool immediately in cold water.
Peel cooled eggs, then separate the egg yolks from the egg whites. Put the egg yolks in a separate bowl, and chop the egg whites into small pieces.
Make a white sauce out of:
1/4 cup butter (1/2 stick)
1/4 cup flour
(melt & whisk these together before adding milk)
about 2 cups milk (add it bit by bit)
and season it with:
2 to 3 tsp. powdered mustard
a dash or two of white pepper (if you don't have it, you can use black pepper)
salt to taste
1 - 2 tsp. Worcestershire sauce
Whisk and cook until thick and smooth. Taste it and adjust the seasonings. Add chopped egg whites and keep warm on low heat, stirring occasionally.
In separate bowl, break up egg yolks and stir with a clean, dry whisk to crumble finely.
Serve over buttered toast strips: first sauce, then yolks, then paprika lightly sprinkled over the top.
Wednesday, April 13, 2011
Ethan's Eagle Scout Court of Honor Reception Treats
I am very pleased with how all of the recipes turned out, especially the sugar cookies. It is definately my favorite sugar cookie recipe. It is not too sweet and has a nice crumb in the mouth, but holds together nicely for decorating.
Sugar Cookie Recipe
from: Sweetopia blog
Ingredients:
2 1/2 cups butter (at room temperature)
2 cups sugar
2 large eggs
seeds from 1 vanilla bean (or 3 tsp vanilla)
5 cups flour
1 tsp baking powder
1 tsp salt
Instructions:
1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.
4. Sift your dry ingredients together. (Flour, baking powder and salt).
5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
9. Preheat your oven to 350°F or 176°C.
10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
11. Let cookies cool to room temperature and decorate!
---------------
Royal Icing Using Egg Whites:
from: JoyofBaking.com
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
------------------
Savory Cranberry, Pistachio 7 Goat Cheese Palmiers
Adapted From: Tasty Kitchen
1 whole Sheet Of Purchased Puff Pastry, Thawed
2-3 ounces, weight Goat Cheese (chevre), Room Temperature
1/2-3/4 cups (slightly Packed) Dried Cranberries
1/4-1/2 cups Pistachios, Roughly Chopped
Preparation Instructions
Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. With the standard puff pastry sheets found in the grocery stores, you won’t have much rolling to do.
Spread goat cheese over the puff pastry and top with dried cranberries and pistachios. Using your hand, lightly press the cranberries and pistachios into the cheese. Roll each long end of the rectangle into the center. Chill for about 15 minutes.
Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Chill for at least 1 hour.
Preheat the oven to 450 degrees F. Bake the palmiers until they are puffed and light golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets. Bake for an additional 4 to 5 minutes. Transfer the palmiers to a cooling rack and cool completely before serving.
Make ahead: The palmiers can be baked and then store in the fridge in an airtight container for 2 to 3 days, or frozen. Before serving, place unthawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.
--------------
Sausage and Cheese Pinwheels
Adapted from: Tasty Kitchen
2 rolls of Crescent Dough
1 pound Pork Sausage
1 1/2 cups Cheddar Cheese, shredded
Preparation Instructions
Using store-bought or homemade crescent dough, lightly flour a surface and roll the dough into as much of a rectangular shape as you can (they won’t be perfect, don’t worry). Using a tube or package of flavored pork sausage, spread half of the sausage onto each piece if dough. Do the same with the cheese. Roll up each crust into a log and slice with a serrated knife, making them about 1/2-3/4 inch thick. Discard the end pieces without sausage. Reshape the pinwheels if necessary and place on a baking sheet. Bake at 375ºF for 25 minutes or until the sausage is cooked and the crust is golden brown. Enjoy!
The favorite things I made for the reception was the special water bottles. They were easy and fun to do. I was inspired by those that Amanda made. I simply made a template in Adobe Photoshop. I was able to fit 7 strips that were 1.5" by 8". I made 4 different designs: A young Ethan, Ethan and his Patches, A Boy Scout and awards, and a pergola design. I did not bother to remove the original label, but simply used my tape runner to apply double sided tape, being careful to place it right the ends and a few in the middle.
Sugar Cookie Recipe
from: Sweetopia blog
Ingredients:
2 1/2 cups butter (at room temperature)
2 cups sugar
2 large eggs
seeds from 1 vanilla bean (or 3 tsp vanilla)
5 cups flour
1 tsp baking powder
1 tsp salt
Instructions:
1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.
4. Sift your dry ingredients together. (Flour, baking powder and salt).
5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
9. Preheat your oven to 350°F or 176°C.
10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
11. Let cookies cool to room temperature and decorate!
---------------
Royal Icing Using Egg Whites:
from: JoyofBaking.com
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
------------------
Savory Cranberry, Pistachio 7 Goat Cheese Palmiers
Adapted From: Tasty Kitchen
1 whole Sheet Of Purchased Puff Pastry, Thawed
2-3 ounces, weight Goat Cheese (chevre), Room Temperature
1/2-3/4 cups (slightly Packed) Dried Cranberries
1/4-1/2 cups Pistachios, Roughly Chopped
Preparation Instructions
Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. With the standard puff pastry sheets found in the grocery stores, you won’t have much rolling to do.
Spread goat cheese over the puff pastry and top with dried cranberries and pistachios. Using your hand, lightly press the cranberries and pistachios into the cheese. Roll each long end of the rectangle into the center. Chill for about 15 minutes.
Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Chill for at least 1 hour.
Preheat the oven to 450 degrees F. Bake the palmiers until they are puffed and light golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets. Bake for an additional 4 to 5 minutes. Transfer the palmiers to a cooling rack and cool completely before serving.
Make ahead: The palmiers can be baked and then store in the fridge in an airtight container for 2 to 3 days, or frozen. Before serving, place unthawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.
--------------
Sausage and Cheese Pinwheels
Adapted from: Tasty Kitchen
2 rolls of Crescent Dough
1 pound Pork Sausage
1 1/2 cups Cheddar Cheese, shredded
Preparation Instructions
Using store-bought or homemade crescent dough, lightly flour a surface and roll the dough into as much of a rectangular shape as you can (they won’t be perfect, don’t worry). Using a tube or package of flavored pork sausage, spread half of the sausage onto each piece if dough. Do the same with the cheese. Roll up each crust into a log and slice with a serrated knife, making them about 1/2-3/4 inch thick. Discard the end pieces without sausage. Reshape the pinwheels if necessary and place on a baking sheet. Bake at 375ºF for 25 minutes or until the sausage is cooked and the crust is golden brown. Enjoy!
The favorite things I made for the reception was the special water bottles. They were easy and fun to do. I was inspired by those that Amanda made. I simply made a template in Adobe Photoshop. I was able to fit 7 strips that were 1.5" by 8". I made 4 different designs: A young Ethan, Ethan and his Patches, A Boy Scout and awards, and a pergola design. I did not bother to remove the original label, but simply used my tape runner to apply double sided tape, being careful to place it right the ends and a few in the middle.
Sunday, March 27, 2011
Short Ribs in Itlian Wine Sauce
Short Ribs in Italian Sauce
modified from a recipe found at: The Italian Dish Blog
This dish is even better made the day before. Making it the day before (or even just early in the morning) allows you to let the dish cool in the refrigerator and let the fat rise to the top, to be easily skimmed off. The original recipe had you cook these in the oven. I did mine in the slow cooker
3 to 3-1/2 pounds of short ribs
salt and pepper
2 tablespoon olive oil, divided
1 large carrot (about 3/4 cup diced)
1 medium rib of celery (about 1/2 cup diced)
1/2 medium onion (about 1/2 cup diced)
3 cloves of garlic, grated or minced
1 heaping tablespoon tomato paste (I used a very small can for a doubled recipe)
1/2 cup red wine
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1/4 cup chopped fresh parsley plus more for garnish
Preheat the oven to 250 degrees F.
Sprinkle the short ribs with some salt and pepper. In a large heavy oven proof pot, warm 1 tablespoon of olive oil and brown the short ribs over medium high heat until a nice crust forms. Remove short ribs from the pot and drain any fat from the pot, but don't wipe the pot out. Lower the heat and add the second tablespoon of olive oil to the pot along with the carrot, celery and onion and a nice big pinch of salt and saute gently for about 5-6 minutes. Add the garlic and saute for one minute more. Raise the heat a little and add the tomato paste and cook it for about 3 minutes. Add the red wine and cook for a couple of minutes. Add the beef broth, bay leaves and thyme and stir thoroughly.
Place all of this in a slow cooker and cook on high for 5 hours. You can also cook them on low for at least 8 hours. Add the 1/4 cup chopped fresh parsley, stir, cover and return to the oven for another 30 minutes, until the meat is very tender.
Remove the meat from the pot, using a knife and folk separate the meat from the fat and the bone. Shred the meat and st it aside. Strain the sauce in a colander so as to separate out the solid material from the sauce. Add the meat to the sauce and refrigerate, if time allows. This will allow you to remove the fat from the sauce with ease. Heat to serve. I offered it with grits instead of polenta.
Remove short ribs from pot and place in a large bowl and cover. Strain the sauce and pour the sauce into a small bowl. Place the bowls in the refrigerator. After the sauce is thoroughly chilled, skim off the layer of fat from the top. Put the ribs and the sauce into a large saucepan and warm gently on the stove.) Garnish with chopped fresh parsley and serve over polenta.
modified from a recipe found at: The Italian Dish Blog
This dish is even better made the day before. Making it the day before (or even just early in the morning) allows you to let the dish cool in the refrigerator and let the fat rise to the top, to be easily skimmed off. The original recipe had you cook these in the oven. I did mine in the slow cooker
3 to 3-1/2 pounds of short ribs
salt and pepper
2 tablespoon olive oil, divided
1 large carrot (about 3/4 cup diced)
1 medium rib of celery (about 1/2 cup diced)
1/2 medium onion (about 1/2 cup diced)
3 cloves of garlic, grated or minced
1 heaping tablespoon tomato paste (I used a very small can for a doubled recipe)
1/2 cup red wine
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1/4 cup chopped fresh parsley plus more for garnish
Preheat the oven to 250 degrees F.
Sprinkle the short ribs with some salt and pepper. In a large heavy oven proof pot, warm 1 tablespoon of olive oil and brown the short ribs over medium high heat until a nice crust forms. Remove short ribs from the pot and drain any fat from the pot, but don't wipe the pot out. Lower the heat and add the second tablespoon of olive oil to the pot along with the carrot, celery and onion and a nice big pinch of salt and saute gently for about 5-6 minutes. Add the garlic and saute for one minute more. Raise the heat a little and add the tomato paste and cook it for about 3 minutes. Add the red wine and cook for a couple of minutes. Add the beef broth, bay leaves and thyme and stir thoroughly.
Place all of this in a slow cooker and cook on high for 5 hours. You can also cook them on low for at least 8 hours. Add the 1/4 cup chopped fresh parsley, stir, cover and return to the oven for another 30 minutes, until the meat is very tender.
Remove the meat from the pot, using a knife and folk separate the meat from the fat and the bone. Shred the meat and st it aside. Strain the sauce in a colander so as to separate out the solid material from the sauce. Add the meat to the sauce and refrigerate, if time allows. This will allow you to remove the fat from the sauce with ease. Heat to serve. I offered it with grits instead of polenta.
Remove short ribs from pot and place in a large bowl and cover. Strain the sauce and pour the sauce into a small bowl. Place the bowls in the refrigerator. After the sauce is thoroughly chilled, skim off the layer of fat from the top. Put the ribs and the sauce into a large saucepan and warm gently on the stove.) Garnish with chopped fresh parsley and serve over polenta.
Monday, March 14, 2011
Blue Cheese Dressing
Blue Cheese Dressing
via William Somona cooking demonstration
4 oz. Blue Cheese (I used a medium Danish Goat Blue Cheese. If you like a stronger flavor you will find that Maytag or Roquefort are nice*)
1 cup Mayonnaise
1/2 cup Buttermilk
1/2 cup Heavy Cream
2 TBL. Champagne Vinegar (I used Rice Wine vinegar instead)
Salt & Freshly Ground Pepper to taste
Pinch of Cayenne or Smoked Paprika
Crumb the blue cheese into the bowl of a food processor or a mixing bowl. Add in the remaining ingredients and mix well. Makes 2 cups. Keeps well for a few weeks.
* Look for a blue cheese with good, blue veins and a non-yellow cheese.
via William Somona cooking demonstration
4 oz. Blue Cheese (I used a medium Danish Goat Blue Cheese. If you like a stronger flavor you will find that Maytag or Roquefort are nice*)
1 cup Mayonnaise
1/2 cup Buttermilk
1/2 cup Heavy Cream
2 TBL. Champagne Vinegar (I used Rice Wine vinegar instead)
Salt & Freshly Ground Pepper to taste
Pinch of Cayenne or Smoked Paprika
Crumb the blue cheese into the bowl of a food processor or a mixing bowl. Add in the remaining ingredients and mix well. Makes 2 cups. Keeps well for a few weeks.
* Look for a blue cheese with good, blue veins and a non-yellow cheese.
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