2 cups unbleached all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 cups buttermilk (or 2 cups milk whisked together with 1 tablespoon lemon juice)
2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, rinsed and dried
Whisk together flour, sugar, baking powder, baking soda, and salt, in a medium bowl to blend.
Whisk egg and melted butter into buttermilk (or milk mixture) until combined. Make a well in the center of the dry ingredients; pour in the liquid mixture and whisk very gently until just combined (a few lumps should remain). Do not over-mix.
Heat 12-inch cast iron (or nonstick) skillet over medium heat for 3 or so minutes. Add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on the skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on a second side, 1 to 1 1/2 minutes longer. Serve immediately and repeat with remaining batter, using remaining vegetable oil only if necessary.
Makes 4 to 6 servings.
From Cooks Illustrated, July 2003
Sunday, December 15, 2013
Thursday, December 5, 2013
Caramelized Onion Soup
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound Vidalias or other sweet onions, thinly sliced (about 6 cups)
1/2 pound red onions, thinly sliced (about 3 cups)
1/2 cup thinly sliced shallots
2/3 cup dry red wine
4 cups vegetable stock
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
Thin slices of bread
Extra-virgin olive oil
Swiss cheese
Melt the butter with the oil in a Dutch oven over medium heat. Add the onions and stir well to coat. Reduce the heat to medium-low; cover and cook, stirring occasionally, until the onions are very tender, about 25 minutes. Increase the heat to medium; uncover and continue to cook, stirring frequently, until the onions are lightly browned, about 15 minutes. Don't let the onions burn or they will become bitter.
Add the shallots; cook, stirring constantly, for about 2 minutes. Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is completely evaporated, about 3 minutes. Add the vegetable stock and thyme; bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes. Stir in mustard. Season to taste with salt and pepper.
Brush the slices of bread with olive oil, and toast under the broiler until just browned. Add cheese and broil until melted and golden brown.
Serves 4.
From A Beautiful Bowl of Soup by Paulette Mitchell
2 tablespoons extra-virgin olive oil
1 pound Vidalias or other sweet onions, thinly sliced (about 6 cups)
1/2 pound red onions, thinly sliced (about 3 cups)
1/2 cup thinly sliced shallots
2/3 cup dry red wine
4 cups vegetable stock
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
Thin slices of bread
Extra-virgin olive oil
Swiss cheese
Melt the butter with the oil in a Dutch oven over medium heat. Add the onions and stir well to coat. Reduce the heat to medium-low; cover and cook, stirring occasionally, until the onions are very tender, about 25 minutes. Increase the heat to medium; uncover and continue to cook, stirring frequently, until the onions are lightly browned, about 15 minutes. Don't let the onions burn or they will become bitter.
Add the shallots; cook, stirring constantly, for about 2 minutes. Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is completely evaporated, about 3 minutes. Add the vegetable stock and thyme; bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes. Stir in mustard. Season to taste with salt and pepper.
Brush the slices of bread with olive oil, and toast under the broiler until just browned. Add cheese and broil until melted and golden brown.
Serves 4.
From A Beautiful Bowl of Soup by Paulette Mitchell
Banana-Coconut Bread
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
1 1/2 cups coarsely mashed very ripe bananas (3)
1 can coconut milk
1/2 cup shredded coconut
2 teaspoons vanilla
1 1/3 cups sliced or chopped almonds
Heat oven to 350°F. Butter 2 8x4x2-inch metal loaf pans, then dust with flour, knocking out excess.
Sift together flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in the bowl of an electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when the beater is lifted, about 10 minutes. Reduce speed to low and add oil and melted butter in a slow stream, mixing, then mix in bananas, coconut milk, coconut, and vanilla. Remove bowl from mixer and fold in flour mixture and almonds gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack for 10 minutes, then turn out onto a rack. Turn loaves right side up and cool completely.
Banana bread keeps, wrapped well in plastic wrap, at room temperature for 2 days or frozen for 1 month.
From Epicurious/Gourmet, with quite a few changes
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
1 1/2 cups coarsely mashed very ripe bananas (3)
1 can coconut milk
1/2 cup shredded coconut
2 teaspoons vanilla
1 1/3 cups sliced or chopped almonds
Heat oven to 350°F. Butter 2 8x4x2-inch metal loaf pans, then dust with flour, knocking out excess.
Sift together flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in the bowl of an electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when the beater is lifted, about 10 minutes. Reduce speed to low and add oil and melted butter in a slow stream, mixing, then mix in bananas, coconut milk, coconut, and vanilla. Remove bowl from mixer and fold in flour mixture and almonds gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack for 10 minutes, then turn out onto a rack. Turn loaves right side up and cool completely.
Banana bread keeps, wrapped well in plastic wrap, at room temperature for 2 days or frozen for 1 month.
From Epicurious/Gourmet, with quite a few changes
Crispy Buttermilk Waffles
2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
6 tablespoons unsalted butter, melted
Whisk flour, sugar, baking powder, and salt in a medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter.
Heat waffle iron, and brush lightly with oil. Pour batter into waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.
Serves 4.
From Epicurious/Bon Appetit, March 2009
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
6 tablespoons unsalted butter, melted
Whisk flour, sugar, baking powder, and salt in a medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter.
Heat waffle iron, and brush lightly with oil. Pour batter into waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.
Serves 4.
From Epicurious/Bon Appetit, March 2009
Monday, November 11, 2013
Honey White Bread
1/2 cup water
1/2 cup milk
1 1/2 tablespoons canola oil
2 tablespoons honey
2 7/8 cups bread flour
1 tablespoon gluten
1 teaspoon salt
1 3/4 teaspoons instant yeast
Place all ingredients in the pan of a bread machine. Set crust on medium and program for Basic cycle; press Start. This recipe is not suitable for use with the Delay Timer.
When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
From The Bread Lover's Bread Machine Cookbook by Beth Hensperger
1/2 cup milk
1 1/2 tablespoons canola oil
2 tablespoons honey
2 7/8 cups bread flour
1 tablespoon gluten
1 teaspoon salt
1 3/4 teaspoons instant yeast
Place all ingredients in the pan of a bread machine. Set crust on medium and program for Basic cycle; press Start. This recipe is not suitable for use with the Delay Timer.
When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
From The Bread Lover's Bread Machine Cookbook by Beth Hensperger
Shortcrust Pastry Dough
3 cups all-purpose flour
Sift the flour into a large bowl with the salt. Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers. Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time. (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.) The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.
(If baking blind, heat oven to 375° F. Roll out the dough and line greased pie pan with it. Cover the dough with a piece of waxed paper, and cover the paper with a layer of dried beans or ceramic pie weights. Bake until nearly done, then remove the paper and beans and prick the bottom of the pie shell with a fork. Return the pan to the oven for 5 to 10 minutes more.)
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
Pinch of sea salt
3/4 cup cold, unsalted butter, cut
into pieces
Cold water
Sift the flour into a large bowl with the salt. Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers. Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time. (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.) The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.
(If baking blind, heat oven to 375° F. Roll out the dough and line greased pie pan with it. Cover the dough with a piece of waxed paper, and cover the paper with a layer of dried beans or ceramic pie weights. Bake until nearly done, then remove the paper and beans and prick the bottom of the pie shell with a fork. Return the pan to the oven for 5 to 10 minutes more.)
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
Chicken Pie
3 1/4 pound chicken
Leek tops
Extra carrots, celery, and onions, cut into a few pieces
Peppercorns and herbs
3 cups all-purpose flour
Pinch of sea salt
3/4 cup cold, unsalted butter, cut into pieces
2 medium carrots, cut into large dice
2 celery stalks, cut into large dice
2 leeks, white part sliced into discs (use tops when poaching chickens)
2 medium onions, peeled and cut into large dice
1/4 cup unsalted butter
1/2 cup all-purpose flour
2/3 cup whole milk, heated
2/3 cup chicken stock from boiling chicken, reduced in half by boiling
2/3 cup heavy cream
Sprigs of tarragon and flat-leaf parsley, chopped
Sea salt and black pepper
Beaten egg for glaze
Put the chicken in a tight-fitting pot with some leek tops, carrot, celery, onion, a few peppercorns, and bouquet of fresh herbs. Just cover with water, bring to a boil slowly, and skim. Cover the pan and poach the chicken for 45 to 60 minutes, turning it over at half the time. Remove the chicken from the pan; reserve the stock.
Make the pie dough: Sift the flour into a large bowl with the salt. Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers. Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time. (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.) The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.
Bring a few inches of water to a boil in a saucepan fitted with a streamer rack. Steam the vegetables, adding first the carrots, then the celery, and then the onion and leeks for the last 5 minutes. Heat the oven to 350° F and place a baking sheet in the middle of the oven to heat up.
When the bird has cooled down sufficiently to handle, remove all the flesh you can from the bones. Tear the flesh along the grain, pulling it into long, bite-sized pieces.
Put 2/3 cup chicken stock in a saucepan, and reduce by half by boiling.
Make a roux with the butter and flour, then add the milk and chicken stock, both hot, alternately, until you have a satin-thick sauce. Stirring constantly, cook the sauce long enough to get rid of the flouriness, then stir in the cream. Remove from the heat and add the chopped fresh herbs, a couple of tablespoons of each. Season with salt and pepper to taste. Stir in the chicken and vegetables and let cool.
Butter a pie dish. Roll out two-thirds of the dough, and line the dish with it. Scrape in the filling, and spread it out evenly over the bottom of the pie dough. Roll out the remaining third of the dough and cover the pie with it. Crimp the edges together with the tines of a fork dipped in cold water. Brush the top of the pie with beaten egg. Cut a cross in the middle of the pie; if the pie is deep, a china bird placed in the middle of the pie between the crossed slashes is a good idea.
Bake for about an hour, then check. If the pastry is beautifully bronzed, cover the top with a sheet of wax paper and cook for about another 15 minutes, or until it smells done. Don't cut into the pie for at least 10 minutes after taking it out of the oven.
Serves 6.
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
Leek tops
Extra carrots, celery, and onions, cut into a few pieces
Peppercorns and herbs
3 cups all-purpose flour
Pinch of sea salt
3/4 cup cold, unsalted butter, cut into pieces
2 medium carrots, cut into large dice
2 celery stalks, cut into large dice
2 leeks, white part sliced into discs (use tops when poaching chickens)
2 medium onions, peeled and cut into large dice
1/4 cup unsalted butter
1/2 cup all-purpose flour
2/3 cup whole milk, heated
2/3 cup chicken stock from boiling chicken, reduced in half by boiling
2/3 cup heavy cream
Sprigs of tarragon and flat-leaf parsley, chopped
Sea salt and black pepper
Beaten egg for glaze
Put the chicken in a tight-fitting pot with some leek tops, carrot, celery, onion, a few peppercorns, and bouquet of fresh herbs. Just cover with water, bring to a boil slowly, and skim. Cover the pan and poach the chicken for 45 to 60 minutes, turning it over at half the time. Remove the chicken from the pan; reserve the stock.
Make the pie dough: Sift the flour into a large bowl with the salt. Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers. Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time. (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.) The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.
Bring a few inches of water to a boil in a saucepan fitted with a streamer rack. Steam the vegetables, adding first the carrots, then the celery, and then the onion and leeks for the last 5 minutes. Heat the oven to 350° F and place a baking sheet in the middle of the oven to heat up.
When the bird has cooled down sufficiently to handle, remove all the flesh you can from the bones. Tear the flesh along the grain, pulling it into long, bite-sized pieces.
Put 2/3 cup chicken stock in a saucepan, and reduce by half by boiling.
Make a roux with the butter and flour, then add the milk and chicken stock, both hot, alternately, until you have a satin-thick sauce. Stirring constantly, cook the sauce long enough to get rid of the flouriness, then stir in the cream. Remove from the heat and add the chopped fresh herbs, a couple of tablespoons of each. Season with salt and pepper to taste. Stir in the chicken and vegetables and let cool.
Butter a pie dish. Roll out two-thirds of the dough, and line the dish with it. Scrape in the filling, and spread it out evenly over the bottom of the pie dough. Roll out the remaining third of the dough and cover the pie with it. Crimp the edges together with the tines of a fork dipped in cold water. Brush the top of the pie with beaten egg. Cut a cross in the middle of the pie; if the pie is deep, a china bird placed in the middle of the pie between the crossed slashes is a good idea.
Bake for about an hour, then check. If the pastry is beautifully bronzed, cover the top with a sheet of wax paper and cook for about another 15 minutes, or until it smells done. Don't cut into the pie for at least 10 minutes after taking it out of the oven.
Serves 6.
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
Sunday, November 10, 2013
Braised Endive
1 tablespoon butter
1 tablespoon olive oil
6 to 8 endives
Salt and pepper to taste
1/2 cup water or vegetable broth
Melt the butter over medium-low heat in a large, heavy frying pan or sauté pan. Add the oil.
Meanwhile, trim and discard any browned bits on the ends of the endives and any bruised or browning exterior leaves. Cut the endives in half. When the butter and oil are hot, lay the endive halves in a single layer in the pan. Season with salt and pepper. Cook for about 4 minutes or until nicely browned. Turn the endive halves over with a spatula and cook the other sides until they are also browned.
Add water or broth to pan, stir gently to loosen endive halves from the pan, and cover. Cook, covered, for about 10 more minutes, until endive is softened but not too brown. Add salt, pepper, and a squeeze of lemon if desired, to taste.
Serves 4.
1 tablespoon olive oil
6 to 8 endives
Salt and pepper to taste
1/2 cup water or vegetable broth
Melt the butter over medium-low heat in a large, heavy frying pan or sauté pan. Add the oil.
Meanwhile, trim and discard any browned bits on the ends of the endives and any bruised or browning exterior leaves. Cut the endives in half. When the butter and oil are hot, lay the endive halves in a single layer in the pan. Season with salt and pepper. Cook for about 4 minutes or until nicely browned. Turn the endive halves over with a spatula and cook the other sides until they are also browned.
Add water or broth to pan, stir gently to loosen endive halves from the pan, and cover. Cook, covered, for about 10 more minutes, until endive is softened but not too brown. Add salt, pepper, and a squeeze of lemon if desired, to taste.
Serves 4.
Saturday, November 9, 2013
Caramel-Apple Cinnamon Buns
Dough:
3 1/4 cups (13 ounces) unbleached all-purpose flour
1/4 cup (1 1/2 ounces) potato flour
3 tablespoons (1 1/4 ounces) sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons (1 1/2 ounces) butter
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) lukewarm milk
Filling:
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) unbleached all-purpose flour
1 teaspoon cinnamon
1 cup (8 ounces) peeled, grated apple (1 to 2 large apples)
1 tablespoon (1/2 ounce) lemon juice
Topping:
1/2 cup (5 ounces) caramel sauce
To make the dough:
Mix and knead all the ingredients - by hand, mixer, or bread machine - to make a smooth, slightly sticky dough. Cover, and let rest for 1 1/2 to 2 hours, until doubled in bulk.
To make the filling:
Combine the sugar, flour, and cinnamon. Toss the apples with the lemon juice; combine them with the sugar mixture.
Transfer the dough to a lightly greased work surface. Roll it into a 12"x24" rectangle. Spread with the filling.
Starting with a long side, roll the dough into a log and seal the edge. Cut 12 equal slices. Place them cut-side up in standard muffin tin cups lined with lightly greased baking papers. Cover the buns and let rise until puffy, 60 to 90 minutes.
Heat the oven to 350° F.
Bake the buns for 20 to 25 minutes, until lightly browned. Remove from the oven. Cool from for 10 minutes, then drizzle with caramel sauce.
Makes 12 buns.
From King Arthur Flour
3 1/4 cups (13 ounces) unbleached all-purpose flour
1/4 cup (1 1/2 ounces) potato flour
3 tablespoons (1 1/4 ounces) sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons (1 1/2 ounces) butter
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) lukewarm milk
Filling:
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) unbleached all-purpose flour
1 teaspoon cinnamon
1 cup (8 ounces) peeled, grated apple (1 to 2 large apples)
1 tablespoon (1/2 ounce) lemon juice
Topping:
1/2 cup (5 ounces) caramel sauce
To make the dough:
Mix and knead all the ingredients - by hand, mixer, or bread machine - to make a smooth, slightly sticky dough. Cover, and let rest for 1 1/2 to 2 hours, until doubled in bulk.
To make the filling:
Combine the sugar, flour, and cinnamon. Toss the apples with the lemon juice; combine them with the sugar mixture.
Transfer the dough to a lightly greased work surface. Roll it into a 12"x24" rectangle. Spread with the filling.
Starting with a long side, roll the dough into a log and seal the edge. Cut 12 equal slices. Place them cut-side up in standard muffin tin cups lined with lightly greased baking papers. Cover the buns and let rise until puffy, 60 to 90 minutes.
Heat the oven to 350° F.
Bake the buns for 20 to 25 minutes, until lightly browned. Remove from the oven. Cool from for 10 minutes, then drizzle with caramel sauce.
Makes 12 buns.
From King Arthur Flour
Wednesday, October 9, 2013
Parmesan Chicken with Greens
2/3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh herbs
1 egg
4 skinless boneless chicken thighs
4 tablespoons olive oil
3 tablespoons white wine vinegar
6 cups greens (baby kale, baby spinach, or mixed baby greens)
Stir together panko, Parmesan, and herbs on a large plate. Whisk egg in a medium plate. Place chicken between two pieces of plastic wrap or in a plastic bag. Using a rolling pin or meat pounder, pound to flatten to 1/2-inch thickness. Place chicken on a plate; sprinkle with salt and pepper. Dredge in egg, then in panko mixture, turning to coat evenly.
Heat 2 tablespoons oil in a heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Reduce heat to medium; cool skillet slightly. Add remaining 2 tablespoons oil and vinegar. Stir, scraping up browned bits, until vinaigrette is just hot.
Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.
Serves 4.
From Epicurious/ Bon Appetit
1/2 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh herbs
1 egg
4 skinless boneless chicken thighs
4 tablespoons olive oil
3 tablespoons white wine vinegar
6 cups greens (baby kale, baby spinach, or mixed baby greens)
Stir together panko, Parmesan, and herbs on a large plate. Whisk egg in a medium plate. Place chicken between two pieces of plastic wrap or in a plastic bag. Using a rolling pin or meat pounder, pound to flatten to 1/2-inch thickness. Place chicken on a plate; sprinkle with salt and pepper. Dredge in egg, then in panko mixture, turning to coat evenly.
Heat 2 tablespoons oil in a heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Reduce heat to medium; cool skillet slightly. Add remaining 2 tablespoons oil and vinegar. Stir, scraping up browned bits, until vinaigrette is just hot.
Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.
Serves 4.
From Epicurious/ Bon Appetit
Sunday, October 6, 2013
Cajun Spice Rub
1 1/2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons powdered mustard
2 teaspoons cumin seed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon black peppercorns
1/4 teaspoon cayenne pepper
In a spice grinder, whiz all the spice rub ingredients to a fine powder. Transfer to a covered jar and store at cool room temperature for up to 1 month.
Makes about 1/3 cup.
From The Bold Vegetarian Chef by Ken Charney
2 teaspoons paprika
2 teaspoons powdered mustard
2 teaspoons cumin seed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon black peppercorns
1/4 teaspoon cayenne pepper
In a spice grinder, whiz all the spice rub ingredients to a fine powder. Transfer to a covered jar and store at cool room temperature for up to 1 month.
Makes about 1/3 cup.
From The Bold Vegetarian Chef by Ken Charney
Cajun Tempeh with Roasted Green Beans and Corn
1 cup fresh or frozen corn kernels
1/4 pound fresh green beans. sliced in half if large
1 tablespoon olive oil
1 package (8 ounces) tempeh
2 1/2 tablespoons Cajun Spice Rub
1/4 cup vegetable oil
1 large onion, thinly sliced
3 garlic cloves, minced
1/3 cup vegetable stock or water
Heat the oven to 425 F. In a medium bowl, toss the corn and green beans with the olive oil to coat. Season with salt and pepper. Spread out on a baking sheet and roast for 20 to 25 minutes, tossing once or twice.
Meanwhile, slice the tempeh horizontally so it as half as thick, then cut it crosswise in half so there are 4 squares. Rub both sides of the tempeh squares with enough of the spice rub to coat. Reserve any extra spice rub.
In a large cast iron or nonstick skillet, heat the vegetable oil over medium-high heat. When very hot and just shimmering, add the tempeh squares and fry, turning once, until nicely browned on both sides, 2 to 3 minutes. Remove from the pan and drain on paper towels. As soon as the tempeh is cool enough to handle, cut into 1-inch squares.
Pour off all but 1 1/2 tablespoons of oil from the skillet. Reduce the heat to medium, then add the onion and cook, stirring occasionally, until it is soft and deeply browned, 10 to 15 minutes. About 2 minutes before the onion is done, add the garlic and reserved spice rub.
Add the tempeh and the roasted corn and green beans. Increase the heat to high, add the stock or water, and bring to a boil. Stir gently but constantly for a minute or so, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid reduces and creates a light sauce. Serve, over rice, topped with sour cream.
From The Bold Vegetarian Chef by Ken Charney
1/4 pound fresh green beans. sliced in half if large
1 tablespoon olive oil
1 package (8 ounces) tempeh
2 1/2 tablespoons Cajun Spice Rub
1/4 cup vegetable oil
1 large onion, thinly sliced
3 garlic cloves, minced
1/3 cup vegetable stock or water
Heat the oven to 425 F. In a medium bowl, toss the corn and green beans with the olive oil to coat. Season with salt and pepper. Spread out on a baking sheet and roast for 20 to 25 minutes, tossing once or twice.
Meanwhile, slice the tempeh horizontally so it as half as thick, then cut it crosswise in half so there are 4 squares. Rub both sides of the tempeh squares with enough of the spice rub to coat. Reserve any extra spice rub.
In a large cast iron or nonstick skillet, heat the vegetable oil over medium-high heat. When very hot and just shimmering, add the tempeh squares and fry, turning once, until nicely browned on both sides, 2 to 3 minutes. Remove from the pan and drain on paper towels. As soon as the tempeh is cool enough to handle, cut into 1-inch squares.
Pour off all but 1 1/2 tablespoons of oil from the skillet. Reduce the heat to medium, then add the onion and cook, stirring occasionally, until it is soft and deeply browned, 10 to 15 minutes. About 2 minutes before the onion is done, add the garlic and reserved spice rub.
Add the tempeh and the roasted corn and green beans. Increase the heat to high, add the stock or water, and bring to a boil. Stir gently but constantly for a minute or so, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid reduces and creates a light sauce. Serve, over rice, topped with sour cream.
From The Bold Vegetarian Chef by Ken Charney
Monday, September 30, 2013
Ghee
1 pound unsalted butter (t0 make 1 2/3 cups)
(2 pounds butter makes 3 1/2 cups, 3 pounds butter makes 5 1/4 cups)
(2 pounds butter makes 3 1/2 cups, 3 pounds butter makes 5 1/4 cups)
Melt unsalted butter in a large, heavy saucepan or Dutch oven over medium to medium-low heat. As the butter starts to melt and simmer, it will be covered with bubbles initially (they will decrease after 15 minutes or so); the butter will spatter for awhile, but there is no need to stir. Simmer, uncovered, until the milk solids begin to settle to the bottom and turn lightly brown, 22 to 25 minutes for 1 or 2 pounds butter and 30 to 35 minutes for 3 pounds butter. You will also notice that the top layer at the edges of the pan begins to brown - this is important to look out for. Turn off the heat while the ghee is golden or else it will darken - remember that the butter will continue to cook for a few more minutes when off the heat. (If ghee does brown, it may still be used - it will have a more intense flavor and burnt caramel aroma. Don't undercook or it will taste like melted butter.) Cool, then strain through a fine mesh strainer or cheesecloth. It will become semisolid when cool and will harden after refrigeration. Bring to room temperature for use or melt as called for.
Can be stored in a cool dry place or refrigerator for up to 6 months.
From The Dance of Spices by Laxmi Hiremath
Can be stored in a cool dry place or refrigerator for up to 6 months.
From The Dance of Spices by Laxmi Hiremath
Kale Minestrone
2 tablespoons extra virgin olive oil
1 to 2 large onions, chopped
2 to 3 carrots, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
1 can (14 ounces) tomatoes, seeded and chopped, with juice
1 cup shredded Brussels sprouts
1 can cannellini beans, drained
6 cups vegetable broth
1 Parmesan rind
1 bay leaf
1 bunch kale or about 5 ounces baby kale, coarsely chopped
Salt
Freshly ground pepper
1/4 cup freshly grated Parmesan
Heat the oil in a soup pot over medium heat and add the onions, carrots, and parsley. Cook, stirring often, until the mixture is fragrant and the vegetables tender, about 10 minutes. Stir in the minced garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant. Add the tomatoes and their liquid and cook, stirring occasionally, for 5 to 10 minutes, until the tomatoes have cooked down a bit. Add the shredded Brussels sprouts, stir together for a couple of minutes, then add the drained beans, vegetable broth, Parmesan rind, and bay leaf. Bring to a boil, reduce the heat to low, cover partially, and simmer for about 30 minutes, until the beans and vegetables are tender.
Add the kale, and salt to taste, and simmer for another 5 minutes. Add pepper, and remove the Parmesan rind and bay leaf.
Serve, topping each bowl with a spoonful of grated Parmesan.
Serves 4.
From Mediterranean Harvest by Martha Rose Shulman, with many changes
1 to 2 large onions, chopped
2 to 3 carrots, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
1 can (14 ounces) tomatoes, seeded and chopped, with juice
1 cup shredded Brussels sprouts
1 can cannellini beans, drained
6 cups vegetable broth
1 Parmesan rind
1 bay leaf
1 bunch kale or about 5 ounces baby kale, coarsely chopped
Salt
Freshly ground pepper
1/4 cup freshly grated Parmesan
Heat the oil in a soup pot over medium heat and add the onions, carrots, and parsley. Cook, stirring often, until the mixture is fragrant and the vegetables tender, about 10 minutes. Stir in the minced garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant. Add the tomatoes and their liquid and cook, stirring occasionally, for 5 to 10 minutes, until the tomatoes have cooked down a bit. Add the shredded Brussels sprouts, stir together for a couple of minutes, then add the drained beans, vegetable broth, Parmesan rind, and bay leaf. Bring to a boil, reduce the heat to low, cover partially, and simmer for about 30 minutes, until the beans and vegetables are tender.
Add the kale, and salt to taste, and simmer for another 5 minutes. Add pepper, and remove the Parmesan rind and bay leaf.
Serve, topping each bowl with a spoonful of grated Parmesan.
Serves 4.
From Mediterranean Harvest by Martha Rose Shulman, with many changes
Tuesday, September 17, 2013
Bread Bowls
3 cups bread flour
1 cup semolina
2 1/4 cups instant yeast
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water
Combine all of the dough ingredients to mix and knead them together in a bread machine using the dough cycle, or in an electric mixer with a dough hook, until it makes a soft, smooth dough. Allow to rise through the bread machine dough cycle, or in an oiled bowl for about 1 to 1 1/2 hours.
Divide the dough into five pieces, and form them into round (not flattened) balls. Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they're almost doubled in size.
Heat the oven to 425° F. Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water. Bake the bread bowls for 18 to 22 minutes, until they are a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.
Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides. Reserve the insides to make bread crumbs.
Makes 5 large bread bowls or 6 smaller bowls.
1 cup semolina
2 1/4 cups instant yeast
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water
Combine all of the dough ingredients to mix and knead them together in a bread machine using the dough cycle, or in an electric mixer with a dough hook, until it makes a soft, smooth dough. Allow to rise through the bread machine dough cycle, or in an oiled bowl for about 1 to 1 1/2 hours.
Divide the dough into five pieces, and form them into round (not flattened) balls. Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they're almost doubled in size.
Heat the oven to 425° F. Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water. Bake the bread bowls for 18 to 22 minutes, until they are a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.
Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides. Reserve the insides to make bread crumbs.
Makes 5 large bread bowls or 6 smaller bowls.
Dog Team Tavern Sticky Buns
3/4 pound potatoes, peeled and cubed
1/4 pound (1 stick) butter, at room temperature
1/2 cup plus 2 1/4 cups sugar
1 1/2 teaspoons salt
1 package (or 2 1/4 teaspoons) active dry yeast
2 eggs, well beaten
7 cups all-purpose flour
1 1/2 cups packed light brown sugar
1/4 pound (1 stick) lightly salted butter, melted
2 tablespoons ground cinnamon
Boil the potatoes in salted water to cover until tender, about 10 minutes. Drain the potatoes, reserving 1 1/2 cups of the cooking liquid, and mash. Measure 1 cup of the mashed potatoes and reserve the rest for another use.
Stir together the mashed potatoes, 1 stick of butter, 1/2 cup of sugar, and salt. Cool to lukewarm and add yeast, eggs, and the reserved 1 1/2 cups cooking liquid. Mix well. Add flour and stir. Knead on a lightly floured surface until the dough is smooth and elastic. Set in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in bulk. Punch down and refrigerate until chilled, about 1 hour.
Butter three 9-inch round or square baking dishes. Distribute brown sugar evenly among the pans. Sprinkle with enough water to make the sugar very wet.
Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface. Brush with melted butter. Stir together the remaining 2 1/4 cups sugar and cinnamon. Sprinkle over the buttered dough. Roll up the dough as you would a jelly roll. Cut into 1/2-inch-thick slices. Arrange the slices cut-side up in the prepared pans so that they are almost touching. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Heat oven to 350° F. Bake the sticky buns until golden brown, 20 to 30 minutes. Immediately invert the buns onto a plate.
Makes 6 to 8 buns per pan.
From Addison County's Finest Vermont Recipes
1/4 pound (1 stick) butter, at room temperature
1/2 cup plus 2 1/4 cups sugar
1 1/2 teaspoons salt
1 package (or 2 1/4 teaspoons) active dry yeast
2 eggs, well beaten
7 cups all-purpose flour
1 1/2 cups packed light brown sugar
1/4 pound (1 stick) lightly salted butter, melted
2 tablespoons ground cinnamon
Boil the potatoes in salted water to cover until tender, about 10 minutes. Drain the potatoes, reserving 1 1/2 cups of the cooking liquid, and mash. Measure 1 cup of the mashed potatoes and reserve the rest for another use.
Stir together the mashed potatoes, 1 stick of butter, 1/2 cup of sugar, and salt. Cool to lukewarm and add yeast, eggs, and the reserved 1 1/2 cups cooking liquid. Mix well. Add flour and stir. Knead on a lightly floured surface until the dough is smooth and elastic. Set in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in bulk. Punch down and refrigerate until chilled, about 1 hour.
Butter three 9-inch round or square baking dishes. Distribute brown sugar evenly among the pans. Sprinkle with enough water to make the sugar very wet.
Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface. Brush with melted butter. Stir together the remaining 2 1/4 cups sugar and cinnamon. Sprinkle over the buttered dough. Roll up the dough as you would a jelly roll. Cut into 1/2-inch-thick slices. Arrange the slices cut-side up in the prepared pans so that they are almost touching. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Heat oven to 350° F. Bake the sticky buns until golden brown, 20 to 30 minutes. Immediately invert the buns onto a plate.
Makes 6 to 8 buns per pan.
From Addison County's Finest Vermont Recipes
Monday, September 9, 2013
Mediterranean Potato Salad
1 small red onion, finely chopped
3/4 cup white wine vinegar
2 pounds waxy potatoes, such as Yukon Gold or baby red
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
Pinch of red pepper flakes
Salt and freshly ground black pepper
1 pint cherry tomatoes, halved (quartered if very large)
2 tablespoons capers
Mix chopped onion and vinegar in a small bowl. Add water as needed to just cover the onions. Let stand for about an hour.
Place the potatoes in a saucepan of salted water and bring to a boil. Reduce the heat to a simmer and cook until just tender, 15 to 20 minutes, depending on size.
While the potatoes are cooking, prepare the dressing: In a small bowl, combine the lemon juice, mustard, and olive oil. Whisk to blend. Add the the parsley and the red pepper flakes, and season with salt and pepper to taste.
Drain and dry the potatoes. While they are still hot (and leaving the skins on), cut them into eighths, quarters, or halves, depending on their size (you want a chunk approximately 1-inch wide). Place them in a large bowl. Add the dressing to the bowl, along with the tomatoes and capers. Drain the vinegar and water from the chopped onions, and add the onions to the bowl. Stir gently to combine, and serve.
Serves 6 to 8.
From Hudson Valley Mediterranean by Laura Pensiero, with a few changes
3/4 cup white wine vinegar
2 pounds waxy potatoes, such as Yukon Gold or baby red
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
Pinch of red pepper flakes
Salt and freshly ground black pepper
1 pint cherry tomatoes, halved (quartered if very large)
2 tablespoons capers
Mix chopped onion and vinegar in a small bowl. Add water as needed to just cover the onions. Let stand for about an hour.
Place the potatoes in a saucepan of salted water and bring to a boil. Reduce the heat to a simmer and cook until just tender, 15 to 20 minutes, depending on size.
While the potatoes are cooking, prepare the dressing: In a small bowl, combine the lemon juice, mustard, and olive oil. Whisk to blend. Add the the parsley and the red pepper flakes, and season with salt and pepper to taste.
Drain and dry the potatoes. While they are still hot (and leaving the skins on), cut them into eighths, quarters, or halves, depending on their size (you want a chunk approximately 1-inch wide). Place them in a large bowl. Add the dressing to the bowl, along with the tomatoes and capers. Drain the vinegar and water from the chopped onions, and add the onions to the bowl. Stir gently to combine, and serve.
Serves 6 to 8.
From Hudson Valley Mediterranean by Laura Pensiero, with a few changes
Sour Cream Coffee Cake
1 cup firmly packed brown sugar
1 cup sliced almonds
1 1/2 teaspoons ground cinnamon
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
Heat oven to 350° F. Grease a 10-inch (12-cup) tube pan; dust with flour, tapping out the excess. Mix first 3 ingredients in a small bowl; set aside.
Sift flour, baking powder, and baking soda into a medium bowl. Using an electric mixer, beat butter and 1 1/2 cups sugar in a large bowl until fluffy. Add eggs 1 at a time, beating, just until combined after each addition. Mix in sour cream and vanilla. Add flour mixture and stir until blended.
Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into the batter, using a small knife. Spoon remaining batter over. Sprinkle remaining brown sugar mixture over.
Bake cake until tester inserted near the center comes out clean, about 50 minutes. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely.
Serves 12.
From Epicurious/Bon Appetit
1 cup sliced almonds
1 1/2 teaspoons ground cinnamon
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
Heat oven to 350° F. Grease a 10-inch (12-cup) tube pan; dust with flour, tapping out the excess. Mix first 3 ingredients in a small bowl; set aside.
Sift flour, baking powder, and baking soda into a medium bowl. Using an electric mixer, beat butter and 1 1/2 cups sugar in a large bowl until fluffy. Add eggs 1 at a time, beating, just until combined after each addition. Mix in sour cream and vanilla. Add flour mixture and stir until blended.
Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into the batter, using a small knife. Spoon remaining batter over. Sprinkle remaining brown sugar mixture over.
Bake cake until tester inserted near the center comes out clean, about 50 minutes. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely.
Serves 12.
From Epicurious/Bon Appetit
Sunday, August 25, 2013
Coconut Cream Cheese Frosting
2 8-ounce packages cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut
1 teaspoon vanilla extract
Beat cream cheese in a medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut, and vanilla extract, and beat until well-blended.
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut
1 teaspoon vanilla extract
Beat cream cheese in a medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut, and vanilla extract, and beat until well-blended.
Lime Curd
6 large egg yolks
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons freshly grated lime zest
In a heavy saucepan, whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do NOT allow to boil). Strain curd through a fine sieve into a bowl and stir in zest. Cool curd with its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons freshly grated lime zest
In a heavy saucepan, whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do NOT allow to boil). Strain curd through a fine sieve into a bowl and stir in zest. Cool curd with its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.
Coconut Layer Cake with Lime Curd
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter at room temperature
1 cup canned sweetened cream of coconut
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Lime Curd
Coconut Cream Cheese Frosting
3 cups sweetened, shredded coconut, toasted if desired
From The Shubox Café, via Bon Appetit, with some changes
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter at room temperature
1 cup canned sweetened cream of coconut
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Lime Curd
Coconut Cream Cheese Frosting
3 cups sweetened, shredded coconut, toasted if desired
Heat oven to 350°F. Butter and flour two 9-inch-diameter
cake pans with 2-inch-high sides.
Whisk flour, baking powder, baking soda and
1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar,
butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg
yolks and vanilla extract. On low speed, beat in dry ingredients and then
buttermilk, each just until blended.
Using clean dry beaters, beat egg whites with pinch of salt
in another large bowl until stiff but not dry. Fold beaten egg whites into
batter.
Divide cake batter between prepared pans. Bake cakes until
tester inserted into center comes out clean, about 45 minutes. Cool cakes in
pans on rack 10 minutes. Run small sharp knife around pan sides to loosen
cakes. Turn cakes out onto racks and cool completely.
Place 1 cake layer on cake plate and spread evenly with lime curd. Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut, and chill for 15 minutes. Top with second cake layer. Chill cake 15 more minutes. Spread cream cheese frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing to sides to adhere.
Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature for 2 hours before serving.
Ganache
1 cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
In a medium saucepan, bring the cream to a simmer. Remove from the heat, add the chocolate, and swirl the pan to make sure all the chocolate is submerged in the hot cream. Allow to stand for 3 minutes.
Whisk until smooth, but don't overmix or the glaze will be riddled with bubbles. Strain the ganache through a fine wire-mesh strainer into a medium bowl. Cool to room temperature, then use immediately.
To glaze a cake, place it on a rack set in a pan. If the cake is round, start at the top center and pour the glaze in an ever-widening spiral to the edge of the cake. Quickly, using the side of the blade of a large metal spatula, sweep the excess off the top of the cake, pressing very gently. Then use the tip of the spatula to touch up the sides if necessary with the glaze that has dripped onto the pan. Leave the cake on the rack until the glaze sets, then move it to a platter.
Makes about 1 pound, enough to glaze a 9-inch cake.
From Perfect Cakes by Nick Malgieri
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
In a medium saucepan, bring the cream to a simmer. Remove from the heat, add the chocolate, and swirl the pan to make sure all the chocolate is submerged in the hot cream. Allow to stand for 3 minutes.
Whisk until smooth, but don't overmix or the glaze will be riddled with bubbles. Strain the ganache through a fine wire-mesh strainer into a medium bowl. Cool to room temperature, then use immediately.
To glaze a cake, place it on a rack set in a pan. If the cake is round, start at the top center and pour the glaze in an ever-widening spiral to the edge of the cake. Quickly, using the side of the blade of a large metal spatula, sweep the excess off the top of the cake, pressing very gently. Then use the tip of the spatula to touch up the sides if necessary with the glaze that has dripped onto the pan. Leave the cake on the rack until the glaze sets, then move it to a platter.
Makes about 1 pound, enough to glaze a 9-inch cake.
From Perfect Cakes by Nick Malgieri
Brown Sugar Buttercream (Justin and May's Wedding Cake Frosting)
3 large egg whites at room temperature
3/4 teaspoon salt
1 cup packed dark brown sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened
2 teaspoons vanilla
Combine egg whites and salt in a large bowl.
3/4 teaspoon salt
1 cup packed dark brown sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened
2 teaspoons vanilla
Combine egg whites and salt in a large bowl.
Stir together brown sugar and water in a small heavy
saucepan and bring to a boil over moderately high heat, washing down side of
pan with a pastry brush dipped in water. When sugar syrup reaches boil, start
beating whites with an electric mixer at medium-high speed until frothy, then
add lemon juice and beat at medium speed until whites just hold soft peaks. (Do
not beat again until sugar syrup is ready.)
Meanwhile, put candy thermometer into sugar syrup and
continue boiling until syrup reaches 238–242°F. Immediately remove from heat
and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin
stream down side of bowl into egg whites, beating constantly at high speed.
Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool
to the touch, about 6 minutes. (It’s important that meringue is properly cooled
before proceeding.)
With mixer at medium speed, gradually add butter 1 piece at
a time, beating well after each addition until incorporated. (If meringue is
too warm and buttercream looks soupy after some of butter is added, briefly
chill bottom of bowl in a large bowl filled with ice water for a few seconds
before continuing to beat in remaining butter.) Continue beating until
buttercream is smooth. (Mixture may look curdled before all of butter is added,
but will come back together before beating is finished.) Add vanilla and beat 1
minute more.
Buttercream can be made 1 week ahead and chilled, covered, or frozen for 1 month. Bring to room temperature (do not use a microwave) and beat with electric mixer before using.
Makes about 3 1/2 cups.
From Epicurious/Gourmet
Chocolate Stout Cake (Justin and May's Wedding Cake)
1 cup Guinness stout
1 cup (2 sticks) unsalted butter
3/4 cups unsweetened cocoa powder (preferably Dutch-process)
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
1 cup (2 sticks) unsalted butter
3/4 cups unsweetened cocoa powder (preferably Dutch-process)
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Heat oven to 350°F. Grease and flour a 10- or 12-cup Bundt pan, or 2 8-inch round cake pans.
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan
over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool
slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in
large bowl to blend. Using electric mixer, beat eggs and sour cream in another
large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just
to combine. Add flour mixture and beat briefly on slow speed. Using rubber
spatula, fold batter until completely combined. Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 35 minutes.
Transfer cake to rack; cool completely in the pan, then turn cake out onto rack.
From Barrington Brewery via Epicurious, and also from Smitten Kitchen
Saturday, August 24, 2013
Honey Lemon Balm Spritzer
1/2 cup honey
2 cups warm water
1/2 cup lemon and/or lime juice
1 cup cold water
1 cup lemon balm, lightly packed
A few mint leaves
Lemon and/or lime slices
2 cups cold sparkling water
In a large pitcher, mix honey and 2 cups warm water until the honey is dissolved. Add lemon/lime juice, and 1 cup cold water. Mix well. Crush lemon balm and add to mixture. Using a muddle or wooden spoon handle, smash the lemon balm in the bottom of the pitcher. Add lemon/lime slices and refrigerate mixture until chilled, about an hour.
Once chilled, add 2 cups cold sparkling water. Stir. Pour through a strainer into glasses.
From She Wears Many Hats blog, adapted from Bon Appetit recipe
2 cups warm water
1/2 cup lemon and/or lime juice
1 cup cold water
1 cup lemon balm, lightly packed
A few mint leaves
Lemon and/or lime slices
2 cups cold sparkling water
In a large pitcher, mix honey and 2 cups warm water until the honey is dissolved. Add lemon/lime juice, and 1 cup cold water. Mix well. Crush lemon balm and add to mixture. Using a muddle or wooden spoon handle, smash the lemon balm in the bottom of the pitcher. Add lemon/lime slices and refrigerate mixture until chilled, about an hour.
Once chilled, add 2 cups cold sparkling water. Stir. Pour through a strainer into glasses.
From She Wears Many Hats blog, adapted from Bon Appetit recipe
Caramel Frosting (or, The Only Frosting Sandeep Has Ever Liked)
1 cup (2 sticks) unsalted butter
2 cups dark brown sugar (or 2 cups light brown sugar plus 2 tablespoons molasses)
2/3 cup heavy cream
1/2 to 1 teaspoon finely ground grey salt
6 to 8 cups confectioner's sugar, sifted
1 to 2 tablespoons instant coffee dissolved in same amount of milk
Additional milk to thin frosting as needed
Melt the butter in a small saucepan. When it is melted, add sugar and cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, then remove from heat. Transfer to the bowl of an electric mixer, and allow to slightly cool, about 15 minutes (do not refrigerate).
With the mixer at medium speed, beat in the confectioner's sugar, 1 cup at a time, until you reach the desired consistency. Add the coffee mixture, and additional milk if needed to thin to desired consistency.
Frosting can be stored in the refrigerator for up to 5 days, but allow to come to room temperature before use.
Makes more than enough frosting for a 3-layer, 8-inch round cake.
Adapted from Sally's Baking Addiction recipe
2 cups dark brown sugar (or 2 cups light brown sugar plus 2 tablespoons molasses)
2/3 cup heavy cream
1/2 to 1 teaspoon finely ground grey salt
6 to 8 cups confectioner's sugar, sifted
1 to 2 tablespoons instant coffee dissolved in same amount of milk
Additional milk to thin frosting as needed
Melt the butter in a small saucepan. When it is melted, add sugar and cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, then remove from heat. Transfer to the bowl of an electric mixer, and allow to slightly cool, about 15 minutes (do not refrigerate).
With the mixer at medium speed, beat in the confectioner's sugar, 1 cup at a time, until you reach the desired consistency. Add the coffee mixture, and additional milk if needed to thin to desired consistency.
Frosting can be stored in the refrigerator for up to 5 days, but allow to come to room temperature before use.
Makes more than enough frosting for a 3-layer, 8-inch round cake.
Adapted from Sally's Baking Addiction recipe
Caramel Cake
2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before
measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1/4 cup sugar
1/4 cup hot water
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
3/4 cup well-shaken buttermilk
Melt 3/4 cup sugar in saucepan over medium-low heat. Shake the pan occasionally to help the sugar melt evenly, but once the sugar is melted, do not stir. Let the melted sugar brown to a medium amber color, then remove from the heat and carefully add 1/4 hot water. The mixture will bubble and sizzle and the sugar may harden, but stir or swirl for a minute or two over low heat and it should melt again.
Beat butter and 1/4 cup sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). With the mixture running, slowly drizzle in the melted sugar and water mixture. Add flour mixture in 3 batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, about 30 to 35 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
(If desired, make additional caramel syrup - approximately 1/2 cup sugar, melted and caramelized, with a few tablespoons hot water added - and drizzle over the top of the cake.)
Makes one 8-inch round cake.
Adapted from Smitten Kitchen recipe
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1/4 cup sugar
1/4 cup hot water
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
3/4 cup well-shaken buttermilk
Heat oven to 350°F with rack in middle. Butter an 8x3-inch
round cake pan. Line with parchment
paper, then butter parchment. Sift together flour, baking powder, baking soda,
and salt.
Melt 3/4 cup sugar in saucepan over medium-low heat. Shake the pan occasionally to help the sugar melt evenly, but once the sugar is melted, do not stir. Let the melted sugar brown to a medium amber color, then remove from the heat and carefully add 1/4 hot water. The mixture will bubble and sizzle and the sugar may harden, but stir or swirl for a minute or two over low heat and it should melt again.
Beat butter and 1/4 cup sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). With the mixture running, slowly drizzle in the melted sugar and water mixture. Add flour mixture in 3 batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, about 30 to 35 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
(If desired, make additional caramel syrup - approximately 1/2 cup sugar, melted and caramelized, with a few tablespoons hot water added - and drizzle over the top of the cake.)
Makes one 8-inch round cake.
Adapted from Smitten Kitchen recipe
Friday, August 23, 2013
Asiago Ciabatta
Biga:
1 1/2 cups (6 3/8 ounces) unbleached all-purpose flour
1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour
1 cup (8 ounces) water
1/8 teaspoon instant yeast
Dough:
All of the starter
2 1/2 cups (10 5/8 ounces) unbleached all-purpose flour
1/2 cup (4 ounces) water
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread
1 1/2 cups (6 3/8 ounces) unbleached all-purpose flour
1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour
1 cup (8 ounces) water
1/8 teaspoon instant yeast
Dough:
All of the starter
2 1/2 cups (10 5/8 ounces) unbleached all-purpose flour
1/2 cup (4 ounces) water
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread
To make the biga:
Mix all of the biga ingredients in a medium-sized bowl
until well-blended. Cover the bowl, and leave it at cool room temperature
(68°F-70°F) for 12 to 20 hours, until the biga is very bubbly.
To make the dough:
To make the dough:
Mix the biga and the remaining dough ingredients, except the cheese,
using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the
speed to medium and mix for about 4 minutes; the dough should be soft and
slightly sticky. Add additional water or flour if necessary. Mix in the cheese;
don't worry if some pieces pop out. Allow the dough to rise, in a greased,
covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also
mix this dough in a bread machine set on the dough cycle; add the diced cheese
several minutes before the end of the final kneading cycle.
Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese.
Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack.
Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese.
Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack.
Makes 2 loaves.
From King Arthur Flour
Devil's Chicken Thighs with Braised Leeks
Chicken:
4 boneless
skinless chicken thighs
1 cup thinly
sliced onion
2 tablespoons plus 1 tablespoon plus 1 teaspoon thyme leaves
2 jalapenos, thinly sliced on the diagonal
2 fresh bay leaves, thinly sliced, or 2 dried leaves, crumbled
1/2 cup white wine
1 cup fresh breadcrumbs
2 tablespoons plus 1 tablespoon unsalted butter
1 tablespoon chopped flat-leaf parsley
1/4 cup finely diced shallots
2 tablespoons dijon mustard
1 egg
1 teaspoon chopped tarragon
1 tablespoon extra-virgin olive oil
1/2 cup chicken stock
2 tablespoons plus 1 tablespoon plus 1 teaspoon thyme leaves
2 jalapenos, thinly sliced on the diagonal
2 fresh bay leaves, thinly sliced, or 2 dried leaves, crumbled
1/2 cup white wine
1 cup fresh breadcrumbs
2 tablespoons plus 1 tablespoon unsalted butter
1 tablespoon chopped flat-leaf parsley
1/4 cup finely diced shallots
2 tablespoons dijon mustard
1 egg
1 teaspoon chopped tarragon
1 tablespoon extra-virgin olive oil
1/2 cup chicken stock
Kosher salt
and freshly ground black pepper
Leeks:
4 large
leeks
1/4 cup extra-virgin olive oil
1/2 cup sliced shallots
2 teaspoons thyme leaves
1/4 cup dry white wine
1 cup chicken or vegetable stock or water
kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup sliced shallots
2 teaspoons thyme leaves
1/4 cup dry white wine
1 cup chicken or vegetable stock or water
kosher salt and freshly ground black pepper
Place the
chicken thighs in a bowl with the sliced onion, 2 tablespoons thyme, jalapenos,
bay leaves, and 1/4 cup wine. Using your hands, toss to coat the chicken well.
Cover and refrigerate for at least 4 hours, preferably overnight.
Heat the
oven to 400°F.
Remove any
bruised outer layers from the leeks. Trim off to the roots, leaving the root
end intact. Trim the tops of the leeks on the diagonal, leaving 2 inches of the
green part attached. Cut the leeks in half lengthwise, and submerge in a large
bowl of cold water to clean them. Shake the leeks well to dislodge the dirt
stuck inside. Let them sit a few minutes, to allow any grit inside the layers
to fall to the bottom of the bowl. Repeat the process until the water is clean.
Place the leeks, cut side down, on a towel and pat dry completely. Turn the
leeks over so their cut sides are facing up, and season with 2 teaspoons salt
and a few grindings of black pepper.
Heat a large
sauté pan over medium-high heat for 2 minutes. Pour in 2 tablespoons olive oil,
and wait 1 minute. Place the leeks in the pan, cut side down, being careful not
to crowd them. (You will probably need
to sauté them in batches or in two pans. Add more olive oil to the pan as needed, for
each batch.) Sear them for 4 to 5 minutes, or until they are golden brown.
Season the backs of the leeks with salt and pepper, and turn them over to cook
another 3 to 4 minutes. Transfer them to a large gratin dish, lining them up,
cut sides facing up. (Choose a baking dish or gratin dish that can go from oven
to table and that will accommodate all the leeks and chick thighs, or use two
smaller dishes.)
Pour 2
tablespoons olive oil into the pan and heat over medium heat. Add the shallots,
thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook about 5 minutes, until
the shallots are just beginning to color. Add the white wine and reduce by half.
Add 1 cup stock, and bring to a boil over high heat. Pour the
liquid over the leeks. The stock should not quite cover them; add more stock if
necessary. Braise in
the oven 30 minutes, until the leeks are tender when pierced. Reduce oven temperature to 375°F when leeks are
done.
While the
leeks are braising, place the breadcrumbs in a medium bowl. Heat the large
sauté pan over medium heat for 1 minute. Add 2 tablespoons butter and cook
until it is brown and smells nutty. Use a rubber spatula to scrape the brown butter
over the breadcrumbs. Wait 1 minute, and then toss well with the parsley and 1
tablespoon thyme.
Return the sauté
pan to medium heat for 1 minute. Swirl in the remaining tablespoon butter and,
when it foams, add the shallots and remaining 1 teaspoon thyme. Sauté about 2
minutes, until the shallots are translucent. Add the remaining 1/4 cup white
wine and reduce by half. Transfer to a bowl and let cool a few minutes. Whisk
in the mustard, egg, chopped tarragon, and a pinch of black pepper.
Return the
same sauté pan to high heat for about 2 minutes. Swirl in the olive oil, and
wait 1 minute. Place the chicken thighs in the pan and cook about 5 minutes,
until a deep golden brown. Turn the thighs over and cook until the other side
is also browned. Place the chicken on the braised leeks. Turn off the heat, add
the chicken stock to the pan, and scrape with a wooden spoon to release the
crispy bits stuck to the bottom. Pour the chicken stock over the braised leeks.
Toss the
chicken thighs in the bowl with the mustard mixture, slathering them
completely, and then rearrange them over the braised leeks. Spoon any remaining
mustard mixture over the chicken thighs. Top each thigh with breadcrumbs,
patting with your hands to make sure they get nicely coated. (You want lots of
mustard mixture and lots of breadcrumbs.) Bake about 20 to 25 minutes, until
the chicken is just cooked through. To check for doneness, piece the meat with
a paring knife; when ready, the juices from the chicken will run clear. Turn the oven up to 475°F and cook the
chicken thighs another 5 to 10 minutes, until the breadcrumbs are golden brown. Serve in the baking dish, or transfer to a
large warm platter.
Serves 4.
From Smitten
Kitchen, with some changes. Originally
adapted from Sunday Suppers at Lucques.
Monday, July 22, 2013
Old-Fashioned Glazed Lemon Bundt Cake
Cake:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Grated zest of 2 large lemons
Juice of 1 large lemon (about 2 1/2 tablespoons)
Glaze:
1/4 cup unsalted butter, softened
1 1/2 to 2 cups confectioners' sugar, well sifted
Finely grated zest of 1 large or 2 small lemons
Juice of 1 lemon (about 2 1/2 tablespoons)
Heat the oven to 325°F.
Grease and flour a 10-inch Bundt pan.
Using a wooden spoon or an electric mixer with the paddle attachment, cream the butter and sugar together in a large bowl until fluffy and pale. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Sift the flour, baking soda, and salt into a small bowl. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture. Don't overmix; just fold gently until the batter looks well-blended. Fold in the lemon zest and juice. (The batter may appear curdled with the addition of the lemon juice - don't worry.)
Scrape the batter into the prepared pan, smoothing the top. Bake the cake for 1 hour to 1 hour and 15 minutes, or until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile, prepare the glaze.
For the glaze, in a medium-sized bowl, cream the butter until light and fluffy. Gradually beat in the sifted sugar and the combined zest and lemon juice, alternating one then the other, until a creamy, pourable consistency is achieved.
Turn the cake out onto a wire rack set over a baking sheet. Spoon the glaze over the hot cake and allow it to cool completely before cutting. Best the day it is made, it will keep fairly well, in an airtight container at room temperature, for up to 3 days.
Serves about 10 to 12.
From In the Sweet Kitchen by Regan Daley
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Grated zest of 2 large lemons
Juice of 1 large lemon (about 2 1/2 tablespoons)
Glaze:
1/4 cup unsalted butter, softened
1 1/2 to 2 cups confectioners' sugar, well sifted
Finely grated zest of 1 large or 2 small lemons
Juice of 1 lemon (about 2 1/2 tablespoons)
Heat the oven to 325°F.
Grease and flour a 10-inch Bundt pan.
Using a wooden spoon or an electric mixer with the paddle attachment, cream the butter and sugar together in a large bowl until fluffy and pale. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Sift the flour, baking soda, and salt into a small bowl. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture. Don't overmix; just fold gently until the batter looks well-blended. Fold in the lemon zest and juice. (The batter may appear curdled with the addition of the lemon juice - don't worry.)
Scrape the batter into the prepared pan, smoothing the top. Bake the cake for 1 hour to 1 hour and 15 minutes, or until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile, prepare the glaze.
For the glaze, in a medium-sized bowl, cream the butter until light and fluffy. Gradually beat in the sifted sugar and the combined zest and lemon juice, alternating one then the other, until a creamy, pourable consistency is achieved.
Turn the cake out onto a wire rack set over a baking sheet. Spoon the glaze over the hot cake and allow it to cool completely before cutting. Best the day it is made, it will keep fairly well, in an airtight container at room temperature, for up to 3 days.
Serves about 10 to 12.
From In the Sweet Kitchen by Regan Daley