Saturday, July 31, 2010
David is back at USAFA!
According to David's post on Facebook, he is back stateside. Welcome home, Dave!
Wednesday, July 28, 2010
Grilled Green Onion Flatbread
Grilled Green Onion Flatbread
from Emeril at the Grill
We have made these twice now, both times with the intention of grilling dinner, and both times, it rained. So I can attest that these are quite tasty when baked under the broiler, and can only imagine that they are even better with some of those awesome grill marks.
1 tsp. active dry yeast
1/2 tsp. sugar
1/2 cup water (105 to 115 degrees F)
1 1/4 cups all-purpose flour, plus more for dusting (I have so far replaced 1/4 cup with whole wheat pastry flour... I might go up to 1/2 cup next time)
1/2 tsp. salt
2 Tbsp. minced green onions, white and green parts (from 2 green onions)
2 Tbsp. butter, melted
2 Tbsp. extra virgin olive oil, plus extra for the bowl and grill grates
Additional melted butter or oil, and salt or fresh or dried herbs for dressing the baked flatbread, optional but highly recommended
In a glass measuring cup, add the yeast and sugar to the water and stir well. Allow to proof until foamy, 5-10 minutes.
Meanwhile, sift the flour and salt together into a large mixing bowl. Add the green onions and toss to coat. Make a well in the center and pour in the yeast mixture, melted butter, and oil. Mix until a smooth, slightly sticky dough forms, working in a small amount of additional flour if necessary. Transfer to a lightly floured work surface and knead for three minutes.
Oil a bowl (I just re-use the mixing bowl!) and place the dough in the bowl, turning once to coat it. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest in a warm place until the dough has doubled in size, about 1 hour.
Preheat the grill (or broiler) to high. Lightly oil the grill grates; if using the broiler, I found that a large cookie sheet did not need to be greased.
Divide the dough into 6 equal pieces (mine were about 2 oz each). On a lightly floured work surface, using a lightly floured rolling pin, gently roll each portion of dough into a round, about 5 or 6 inches in diameter. Transfer the rounds of dough to the prepared grill or to a cookie sheet and place under the broiler. Bake for 3 minutes, flip over, and bake an additional 3 minutes, until slightly puffed, lightly golden, and with grill marks if it is not raining.
Place the flatbreads on a platter and drizzle with oil or brush with melted butter, and sprinkle with herbs or seasoning as desired. Enjoy!
from Emeril at the Grill
We have made these twice now, both times with the intention of grilling dinner, and both times, it rained. So I can attest that these are quite tasty when baked under the broiler, and can only imagine that they are even better with some of those awesome grill marks.
1 tsp. active dry yeast
1/2 tsp. sugar
1/2 cup water (105 to 115 degrees F)
1 1/4 cups all-purpose flour, plus more for dusting (I have so far replaced 1/4 cup with whole wheat pastry flour... I might go up to 1/2 cup next time)
1/2 tsp. salt
2 Tbsp. minced green onions, white and green parts (from 2 green onions)
2 Tbsp. butter, melted
2 Tbsp. extra virgin olive oil, plus extra for the bowl and grill grates
Additional melted butter or oil, and salt or fresh or dried herbs for dressing the baked flatbread, optional but highly recommended
In a glass measuring cup, add the yeast and sugar to the water and stir well. Allow to proof until foamy, 5-10 minutes.
Meanwhile, sift the flour and salt together into a large mixing bowl. Add the green onions and toss to coat. Make a well in the center and pour in the yeast mixture, melted butter, and oil. Mix until a smooth, slightly sticky dough forms, working in a small amount of additional flour if necessary. Transfer to a lightly floured work surface and knead for three minutes.
Oil a bowl (I just re-use the mixing bowl!) and place the dough in the bowl, turning once to coat it. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest in a warm place until the dough has doubled in size, about 1 hour.
Preheat the grill (or broiler) to high. Lightly oil the grill grates; if using the broiler, I found that a large cookie sheet did not need to be greased.
Divide the dough into 6 equal pieces (mine were about 2 oz each). On a lightly floured work surface, using a lightly floured rolling pin, gently roll each portion of dough into a round, about 5 or 6 inches in diameter. Transfer the rounds of dough to the prepared grill or to a cookie sheet and place under the broiler. Bake for 3 minutes, flip over, and bake an additional 3 minutes, until slightly puffed, lightly golden, and with grill marks if it is not raining.
Place the flatbreads on a platter and drizzle with oil or brush with melted butter, and sprinkle with herbs or seasoning as desired. Enjoy!
Monday, July 26, 2010
Scalloped Tomatoes with Croutons
Scalloped Tomatoes with Croutons
Adapted slightly from www.smittenkitchen.com, who adapted it slightly from Ina Garten
This is amazing. It doesn't look like much, or maybe it looks like lasagne, but it is absolutely delicious.
3 tablespoons olive oil
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I just went with the half-size baguette and did not bother to remove the crust)
2 1/2 pounds tomatoes, cut into 1/2-inch dice, bonus points if they're from your garden
Adapted slightly from www.smittenkitchen.com, who adapted it slightly from Ina Garten
This is amazing. It doesn't look like much, or maybe it looks like lasagne, but it is absolutely delicious.
3 tablespoons olive oil
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I just went with the half-size baguette and did not bother to remove the crust)
2 1/2 pounds tomatoes, cut into 1/2-inch dice, bonus points if they're from your garden
3 cloves garlic, minced (I used 6 cloves and it was just about perfect)
1 tablespoon sugar (recipe originally said 2 T, but it was too sweet)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes. (I let it go more like 10 minutes to get good and toasted.)
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture to the bread and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.
1 tablespoon sugar (recipe originally said 2 T, but it was too sweet)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes. (I let it go more like 10 minutes to get good and toasted.)
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture to the bread and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.
The first time I made this, I baked it in a 13 x 9 and it was perfect - lots of crusty cheesy goodness on top. The second time I went with a deeper round bowl and it was a little soggy. Definitely go wide and shallow on this one!
David in Pgh
Did you all know about David's presentation at the Math convention in Pgh.next Thursday evening? This is a first for our family, as far as I know. Way to go David! I wonder if there will be a clipboard involved?
Sit Down Dinner Cancelled
If we want to add a bike ride to the family 5k plans, 2 friends and I just completed a 100 mile ride this weekend (Frostburg>Ohiopyle, and back). The Allegheny Highlands Trail is beautiful, even though about 20 miles was in the rain yesterday. Maybe you can bring bikes to Adam's grad party?! Thanks, Christina--now I can post!! Next will be the photo thing.......
Saturday, July 24, 2010
Adam aces AP Exams!
Posting for Aunt Jane:
You know Mr. Low-key Adam; but Mom and Dad do have bragging privileges! He scored a 5 on AP history and AP biology exams. The next day WVU called here for him, but he's at XC camp. I have a suspicion they'll call back!
You know Mr. Low-key Adam; but Mom and Dad do have bragging privileges! He scored a 5 on AP history and AP biology exams. The next day WVU called here for him, but he's at XC camp. I have a suspicion they'll call back!
Congratulations, Adam!
Wednesday, July 21, 2010
Grainy Mustard
Grainy Mustard
from "How to Cook Everything" by Mark Bittman
Makes: 1 1/2 cups
Time: 15 minutes, plus a day or two to soak the seeds
1/4 cup yellow mustard seeds (about 1 1/2 ounces)
1/4 cup brown or black mustard seeds (about 1 1/2 ounces)
1/2 cup red wine or water (I've always used water)
1/2 cup vinegar with at least 5% acidity, such as sherry, malt, balsamic or white balsamic, red or white wine, champagne, or cider vinegar
Pinch of salt
Put all ingredients in a jar with a tight-fitting lid (I use an old jelly jar). Don't use a metal jar; it will corrode. Shake or stir, then set aside to soak for a day or two, shaking occasionally.
Put the mixture in a blender or food processor and puree for several minutes to grind, adding a little extra water as needed to adjust the texture. Stop and scrape down the sides once or twice, and continue to puree. You'll never get the mustard as smooth as Dijon, but it will become smoother, the longer you blend. Taste and add more salt if needed.
Return the mustard to the container and cover tightly. Store in a cool, dark place (or refrigerate) for up to several months. The mustard will be quite sharp at first, but it will thicken and mellow with time.
Flavored Mustard
Start with 1/2 cup grainy mustard (above), then stir in any of the following ingredients. Note that using fresh herbs, fruit, or vegetables will reduce the mustard's storage time to a week.
1. Add 1/2 cup chopped sweet pickle and 1/4 cup each chopped red onion and red bell pepper
2. Add 1 Tbsp chopped tarragon leaves
3. Add 1 tsp minced fresh rosemary elaves
4. Add 1 Tbsp tomato paste
5. Add 2 Tbsp honey
6. Add 1 tsp freshly grated or prepared horseradish, or more to taste
7. Add 1 Tbsp molasses
8. Add 1 to 2 Tbsp balsamic vinegar, to taste
9. Add 1/4 tsp cayenne, or more to taste
10. Add 2 or 3 cloves roasted garlic, mashed with a fork
11. Add 1 tsp minced fresh chile (like jalapeno), or to taste, or hot red pepper flakes or cayenne to taste
12. Add 1/4 cup fresh peach puree (1 medium peach, peeled, pitted, sliced, and pureed or mashed with a fork)
13. Add 1/4 cup fresh mango puree (1 medium mango, peeled, pitted, cubed, and pureed or mashed with a fork)
14. Add 1 sheet toasted and crumbled nori, plus 1 Tbsp soy sauce
15. Instead of red wine or water, use 1/2 cup ruby or tawny port
16. Instead of red wine or water, use 1/2 cup strong-flavored beer, like stout, porter, bock, or dark or amber ale
from "How to Cook Everything" by Mark Bittman
Makes: 1 1/2 cups
Time: 15 minutes, plus a day or two to soak the seeds
1/4 cup yellow mustard seeds (about 1 1/2 ounces)
1/4 cup brown or black mustard seeds (about 1 1/2 ounces)
1/2 cup red wine or water (I've always used water)
1/2 cup vinegar with at least 5% acidity, such as sherry, malt, balsamic or white balsamic, red or white wine, champagne, or cider vinegar
Pinch of salt
Put all ingredients in a jar with a tight-fitting lid (I use an old jelly jar). Don't use a metal jar; it will corrode. Shake or stir, then set aside to soak for a day or two, shaking occasionally.
Put the mixture in a blender or food processor and puree for several minutes to grind, adding a little extra water as needed to adjust the texture. Stop and scrape down the sides once or twice, and continue to puree. You'll never get the mustard as smooth as Dijon, but it will become smoother, the longer you blend. Taste and add more salt if needed.
Return the mustard to the container and cover tightly. Store in a cool, dark place (or refrigerate) for up to several months. The mustard will be quite sharp at first, but it will thicken and mellow with time.
Flavored Mustard
Start with 1/2 cup grainy mustard (above), then stir in any of the following ingredients. Note that using fresh herbs, fruit, or vegetables will reduce the mustard's storage time to a week.
1. Add 1/2 cup chopped sweet pickle and 1/4 cup each chopped red onion and red bell pepper
2. Add 1 Tbsp chopped tarragon leaves
3. Add 1 tsp minced fresh rosemary elaves
4. Add 1 Tbsp tomato paste
5. Add 2 Tbsp honey
6. Add 1 tsp freshly grated or prepared horseradish, or more to taste
7. Add 1 Tbsp molasses
8. Add 1 to 2 Tbsp balsamic vinegar, to taste
9. Add 1/4 tsp cayenne, or more to taste
10. Add 2 or 3 cloves roasted garlic, mashed with a fork
11. Add 1 tsp minced fresh chile (like jalapeno), or to taste, or hot red pepper flakes or cayenne to taste
12. Add 1/4 cup fresh peach puree (1 medium peach, peeled, pitted, sliced, and pureed or mashed with a fork)
13. Add 1/4 cup fresh mango puree (1 medium mango, peeled, pitted, cubed, and pureed or mashed with a fork)
14. Add 1 sheet toasted and crumbled nori, plus 1 Tbsp soy sauce
15. Instead of red wine or water, use 1/2 cup ruby or tawny port
16. Instead of red wine or water, use 1/2 cup strong-flavored beer, like stout, porter, bock, or dark or amber ale
Monday, July 19, 2010
Lemon and Cranberry Scones
Lemon and Fresh Cranberry Scones
from www.smittenkitchen.com
1 1/2 Tbsp fresh grated lemon zest, from about 2 lemons, preferably Meyer (though I used non-Meyer lemons and the sky did not fall)
2 1/2 c AP flour
1/2 c plus 3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold unsalted butter, cut into bits
1 1/4 fresh cranberries, chopped coarse (I used frozen ones and just cut them in half)
1 egg
1 egg yolk
1 c cream (or milk)
Adjust a baking rack to the middle of the oven, preheat oven to 400, and line a baking sheet with parchment paper or spray with non-stick spray. To freeze the scones and bake at a later time, line a baking sheet with waxed paper.
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, and grated lemon zest until mixture resembles coarse meal. Transfer to a large bowl.
In a small bowl toss together the fresh cranberries and remaining 3 Tbsp sugar, then stir into flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream (or milk). Add egg mixture to flour mixture and stir until just combined.
Turn dough out onto a well-floured surface and, with floured hands, pat into a 1-inch-thick round. With a round cutter (2" for medium-sized) or the rim of a glass, cut out scones as close together as possible, and transfer to the prepared baking sheet (1" apart if baking; closer is fine for freezing). Re-roll scraps as necessary to finish cutting out scones. This dough is too soft for square or triangle-shaped scones.
To bake: Bake 15 to 20 minutes, until pale golden.
To freeze: Freeze scones on tray until solid (several hours up to overnight), then transfer to a ziplock bag or other container. When ready to bake, follow directions above, and increase baking time by 3 to 5 minutes. I used the freezing method, and it worked wonderfully.
from www.smittenkitchen.com
1 1/2 Tbsp fresh grated lemon zest, from about 2 lemons, preferably Meyer (though I used non-Meyer lemons and the sky did not fall)
2 1/2 c AP flour
1/2 c plus 3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold unsalted butter, cut into bits
1 1/4 fresh cranberries, chopped coarse (I used frozen ones and just cut them in half)
1 egg
1 egg yolk
1 c cream (or milk)
Adjust a baking rack to the middle of the oven, preheat oven to 400, and line a baking sheet with parchment paper or spray with non-stick spray. To freeze the scones and bake at a later time, line a baking sheet with waxed paper.
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, and grated lemon zest until mixture resembles coarse meal. Transfer to a large bowl.
In a small bowl toss together the fresh cranberries and remaining 3 Tbsp sugar, then stir into flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream (or milk). Add egg mixture to flour mixture and stir until just combined.
Turn dough out onto a well-floured surface and, with floured hands, pat into a 1-inch-thick round. With a round cutter (2" for medium-sized) or the rim of a glass, cut out scones as close together as possible, and transfer to the prepared baking sheet (1" apart if baking; closer is fine for freezing). Re-roll scraps as necessary to finish cutting out scones. This dough is too soft for square or triangle-shaped scones.
To bake: Bake 15 to 20 minutes, until pale golden.
To freeze: Freeze scones on tray until solid (several hours up to overnight), then transfer to a ziplock bag or other container. When ready to bake, follow directions above, and increase baking time by 3 to 5 minutes. I used the freezing method, and it worked wonderfully.
Wedding Cake Photo
...as promised! This is the cake Brook and I made for his brother's wedding reception. I hope the picture redeems me for missing Rachel's party! It was yellow cake filled with lemon buttercream and fresh raspberries.
Saturday, July 17, 2010
Brunch with the Eatons
Hi All!
We just enjoyed a wonderful Eaton brunch on our way to Nashville. I highly recommend everything on the menu!!
Thursday, July 15, 2010
Pear Sorbet
This was inspired by my father’s discovery of combining pear sauce (much like apple sauce) and bleu cheese crackers. Pears and Bleu Cheese as dessert has always seemed pretty classy. So…
The simplest method is to use canned pear halves in syrup. Store brand pears can be used, but I find name brand pears seem to yield a smoother sauce.
Fresh pears can also be used, but they must be VERY ripe, peeled, stemmed and seeded. I did once make Pear Sorbet from Harry and David’s Riviera Pears, and created what was quite probably the most delicious and EXPENSIVE pint of pear sorbet in history.
1 Large can pear halves in syrup, drained, with about 1 Tbs syrup reserved
OR
3 or 4 Fresh pears plus 2 Tbs simple syrup
1/8 tsp Almond extract.
Toasted sliced almonds (opt.)
Crumbled Bleu Cheese (opt.)
Place the pears, syrup and almond extract in a food processor or blender and puree for at least a minute, until VERY smooth. Chill for an hour or two or overnight. Alternately, keep a can of pears in the fridge for at least 24 hours, then puree in a food processor or blender until smooth. Either way, transfer to the ice cream maker and follow the manufacturer’s instructions until frozen. Serve as-is or with the toasted sliced almonds and crumbled Bleu cheese.
Wednesday, July 14, 2010
Swedish Visiting Cake
from Dorie Greenspan's Baking from My Home To Yours
I made this cake a couple days ago, and it was
wonderful. I actually made it to go
under Jonathan’s pear sorbet, and it was definitely a winning combination. This has great almond flavor but is not too
sweet. Jonathan thinks it tastes like
pignoli (which contains almond paste), but without the pine nuts. I think he is right.
The recipe says to bake this in a 9-inch cast-iron
skillet, but I don’t have one of those, so I made it in a pie plate.
1 cup sugar, plus a little more for sprinkling
Grated zest of 1 lemon
2 large eggs
¼ tsp. salt
1 tsp. vanilla extract (optional; I used it)
½ tsp. almond extract (optional; I used it)
1 cup all-purpose flour
1 stick butter, melted and cooled
¼ cup sliced almonds, blanched or not (I used a little
more than that)
Center a rack in the oven and preheat the oven to 350 degrees
F. Butter a seasoned 9-inch cast-iron
skillet or other heavy ovenproof skillet, or a 9-inch round cake pan or pie
plate.
Pour the sugar into a large bowl. Add the lemon zest and blend the zest into
the sugar with your fingers until the sugar is moist and aromatic. Whisk in the eggs one at a time until well
blended. Whisk in the salt and
extracts. Switch to a rubber spatula and
stir in the flour. Finally, fold in the melted
butter.
Scrape the batter into the prepared pan and smooth the
top with the rubber spatula. Scatter the
sliced almonds over the top and sprinkle with a little sugar. If you are using a cake or pie pan, place the
pan on a baking sheet.
Bake the cake for 25 to 30 minutes, or until it is golden
and a little crisp on the outside; the inside will remain moist. Remove from the oven and cool for 5 minutes,
then run a thin knife around the sides and bottom of the cake to loosen
it. Serve warm or cooled.
Monday, July 12, 2010
Summer 2011
The dates were set for 2011 graduation parties, right? I have of course forgotten them.
Thanks, Christina, for setting up the besst thing ever. The picture alone will make me come back everyday!
Thanks, Christina, for setting up the besst thing ever. The picture alone will make me come back everyday!
Sunday, July 11, 2010
Braided Lemon Bread
Braided Lemon Bread
Adapted very slightly from www.smittenkitchen.com (you should look at the recipe there too - she puts in lots of pictures!)
Sponge
6 tablespoons (3 ounces) warm water
1 teaspoon sugar
1 1/2 teaspoons instant yeast
1/4 cup (1 ounce) unbleached all-purpose flour
Dough
Sponge (above)
6 tablespoons (3 ounces) sour cream or yogurt (I used sour cream)
1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
2 large eggs, 1 beaten for dough, 1 beaten with 1 teaspoon water for brushing bread
1/4 cup (1 3/4 ounces) sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups (10 5/8 ounces) unbleached all-purpose flour (I used closer to 3 cups, and it was still a very soft dough)
Pearl sugar* or sparkling white sugar for sprinkling (I used coarse sparkling sugar)
Lemon cream cheese filling
1/3 cup (2 1/2 ounces) cream cheese, softened
2 tablespoons (5/8 ounces) sugar
2 tablespoons (1 ounce) sour cream
1 teaspoon fresh lemon juice
2 tablespoons (1/2 ounce) unbleached all-purpose flour
1/4 cup (2 ounces) homemade (recipe below) or prepared lemon curd (or more, as needed)
Make sponge: In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.
Make dough in a stand mixer: Combine the sponge, sour cream, butter, egg, sugar, salt and vanilla in the bowl of a stand mixer. Slowly add flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on until a soft, smooth dough forms, about 5 to 6 minutes. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, turn once, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.
Make the filling (while dough rises): 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.
Prepare bread: Gently deflate the dough and transfer to a large piece of parchment paper, liberally coated with flour. Pat it out to a 10″ x 15″ rectangle (you really do not need a rolling pin). With the side of your hand, lightly press two lines down the dough lengthwise, dividing it into three equal columns (I made the middle column a little wider than the two outer ones - more space for the filling - and the braid pieces do stretch easily to cover it). Spread the cream cheese filling down the center section, leaving the top and bottom two inches free of filling. Spread the lemon curd over the cream cheese filling.
To form the mock braid, cut crosswise strips one inch apart down the length of the outer columns of your dough (the parts without filling). Use a ruler to measure the strips, and make sure you have an equal amount of 1-inch strips down the right and left sides. Be careful not to cut your parchment paper; a bench scraper works very well here. Remove the four corner segments. To “braid”, begin by folding top flap down and bottom flap up over the filling. Lift the top dough strip and gently bring it diagonally across the filling. Repeat on the right side, and continue down the entire braid, alternating strips until you are out. (Like you are making a stromboli.) You can tuck the last couple that hand off decoratively under the end of the braid.
Carefully transfer the dough and the parchment paper to a baking sheet. Cover loosely with plastic and set it aside to rise for 45 to 50 minutes, until quite puffy.
Bake bread: Preheat the oven to 375°F. Brush the loaves with egg wash, and sprinkle with pearl or coarse sparkling sugar. Bake for 25 to 30 minutes, or until the loaves are golden brown and your apartment smells like a doughnut factory. Remove from the oven and cool for 15 to 20 minutes before serving.
Do ahead: When working with bread dough, you can refrigerate it or freeze it at almost any point in the process (before the first rise, after you deflate it, etc.). When you’re ready to work with it again, you bring it back to room temperature and let it resume rising from where it left off. This can take a few hours since it is cold. For this braid, my favorite way to approach it is to assemble the whole thing, braided and filled, put it on its baking sheet, loosely cover it with plastic and either refrigerate it overnight or up to a day, or freeze it for up to a week (wrapped better once frozen, of course). When you’re ready to use it, take it out, bring it back to room temperature and let it complete its second rise before you brush and bake it. (I did this the first time I made it, and it worked very well.)
* Pearl Sugar: If you like to bake, pearl sugar is great stuff to have around. It looks gigantic but instead of each “pearl” being reminiscent of a large, tooth-breaking crystal, it has a soft crunch.
Make dough in a stand mixer: Combine the sponge, sour cream, butter, egg, sugar, salt and vanilla in the bowl of a stand mixer. Slowly add flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on until a soft, smooth dough forms, about 5 to 6 minutes. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, turn once, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.
Make the filling (while dough rises): 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.
Prepare bread: Gently deflate the dough and transfer to a large piece of parchment paper, liberally coated with flour. Pat it out to a 10″ x 15″ rectangle (you really do not need a rolling pin). With the side of your hand, lightly press two lines down the dough lengthwise, dividing it into three equal columns (I made the middle column a little wider than the two outer ones - more space for the filling - and the braid pieces do stretch easily to cover it). Spread the cream cheese filling down the center section, leaving the top and bottom two inches free of filling. Spread the lemon curd over the cream cheese filling.
To form the mock braid, cut crosswise strips one inch apart down the length of the outer columns of your dough (the parts without filling). Use a ruler to measure the strips, and make sure you have an equal amount of 1-inch strips down the right and left sides. Be careful not to cut your parchment paper; a bench scraper works very well here. Remove the four corner segments. To “braid”, begin by folding top flap down and bottom flap up over the filling. Lift the top dough strip and gently bring it diagonally across the filling. Repeat on the right side, and continue down the entire braid, alternating strips until you are out. (Like you are making a stromboli.) You can tuck the last couple that hand off decoratively under the end of the braid.
Carefully transfer the dough and the parchment paper to a baking sheet. Cover loosely with plastic and set it aside to rise for 45 to 50 minutes, until quite puffy.
Bake bread: Preheat the oven to 375°F. Brush the loaves with egg wash, and sprinkle with pearl or coarse sparkling sugar. Bake for 25 to 30 minutes, or until the loaves are golden brown and your apartment smells like a doughnut factory. Remove from the oven and cool for 15 to 20 minutes before serving.
Do ahead: When working with bread dough, you can refrigerate it or freeze it at almost any point in the process (before the first rise, after you deflate it, etc.). When you’re ready to work with it again, you bring it back to room temperature and let it resume rising from where it left off. This can take a few hours since it is cold. For this braid, my favorite way to approach it is to assemble the whole thing, braided and filled, put it on its baking sheet, loosely cover it with plastic and either refrigerate it overnight or up to a day, or freeze it for up to a week (wrapped better once frozen, of course). When you’re ready to use it, take it out, bring it back to room temperature and let it complete its second rise before you brush and bake it. (I did this the first time I made it, and it worked very well.)
* Pearl Sugar: If you like to bake, pearl sugar is great stuff to have around. It looks gigantic but instead of each “pearl” being reminiscent of a large, tooth-breaking crystal, it has a soft crunch.
Lemon Curd
Adapted from Gourmet
Makes a little shy of 1/2 cup
3 tablespoons fresh lemon juice
3/4 teaspoon fresh lemon zest, finely grated
3 tablespoons sugar
1 large egg
2 tablespoons unsalted butter, cut into small pieces
Whisk together juice, zest, sugar, and egg in a 1-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 4 to 5 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Makes a little shy of 1/2 cup
3 tablespoons fresh lemon juice
3/4 teaspoon fresh lemon zest, finely grated
3 tablespoons sugar
1 large egg
2 tablespoons unsalted butter, cut into small pieces
Whisk together juice, zest, sugar, and egg in a 1-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 4 to 5 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Saturday, July 10, 2010
Thursday, July 8, 2010
Summer 2011
Here are the dates we talked about:
Friday, May 20 - Adam graduation (party TBD)
Wednesday, May 25 - David graduation
Friday, June 3 - Amanda graduation (party TBD)
Sunday, June 19 - Amy and Adam wedding
Amanda and Adam graduation party possible dates: Saturdays, July 16, 23, and 30.
David will be in his new assignment by the end of July.
Tuffy and Jim are not available the weekends of July 2 or 9.
Let us know if there are any corrections or updates.
Tuesday, July 6, 2010
Monday, July 5, 2010
Welcome!
Hello Family,
I think it is past time we had a family blog. So... here it is! This can be a place where we keep track of big events, birthdays, recipes, photos, you name it! Maybe even the Christmas Grab Bag?
So this is it. Start posting!
Christina
I think it is past time we had a family blog. So... here it is! This can be a place where we keep track of big events, birthdays, recipes, photos, you name it! Maybe even the Christmas Grab Bag?
So this is it. Start posting!
Christina
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