Cinnamon Buns

6 1/2 tablespoons granulated sugar

1 teaspoon salt

5 1/2 tablespoons unsalted butter

1 large egg, slightly beaten

3 1/2 cups all-purpose flour

2 teaspoons instant yeast

1 1/8-1 1/4 cups whole milk or 1 1/8-1 1/4 cups buttermilk, at room temperature

1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spice/spices you want)

White fondant glaze:

4 cups powdered sugar

1 teaspoon lemon, orange, or vanilla extract

6 tablespoons warm milk (use up to 1/2 cup)

Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with the paddle attachment.  Mix in the egg until smooth.   Add the flour, yeast, and milk.  Mix on low speed until the dough forms a ball.  Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture.

Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.  Allow to rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Oil the counter; transfer the dough to the counter.  Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin.  Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns.  Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.

Sprinkle the cinnamon sugar over the surface of the dough.  Roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

Line 1 or more sheet pans with baking parchment.  Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.  Cover lightly with oiled plastic wrap.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. (You may also keep the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.)

Heat the oven to 350°F (175°C) with the oven rack in the middle shelf.  Bake buns for 20 to 30 minutes, or until golden brown.  

While buns are baking, make the white fondant glaze.  Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

Cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot.  Streak the glaze by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops of the buns.

 Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.

Makes 8 to 12 large buns or 12 to 16 smaller buns.

From Peter Reinhart via Food.com

Plum Caramel Sauce

3/4 pound tart, flavorful plums
1/2 cup plus 2 tablespoons water
1/2 cup sugar

Wash the plums, cut them in half, and pit them.  Slice into a non-corroding saucepan, add 1/4 cup of the water, and cook slowly, stirring occasionally, until they are very tender, about 15 to 20 minutes.  Puree very fine in a blender and set aside.

Put the sugar in a heavy saucepan with the 2 tablespoons water.  As soon as the sugar is moistened, cook over high heat, watching carefully and swirling the pan occasionally until the sugar is light golden brown.  Remove from the heat and carefully pour another 1/4 cup water into the caramel, being very careful that it doesn't spatter you.  Cook over medium heat, stirring constantly, until the caramel has dissolved.  Add to it the reserved plum puree and cook briefly to blend them.  Strain through a very fine strainer and cool,  Serve either chilled or at room temperature.

Makes about 7/8 cup sauce.


From Chez Panisse Desserts by Lindsey Remolif Shere

Raspberry Caramel Sauce

1 cup raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice

Puree the raspberries and strain them through a fine strainer to remove the seeds; you should have about 1/2 cup remaining.  Put the sugar and 2 tablespoons water in a heavy, light-colored saucepan and let stand until the sugar is moistened.  Cook over medium to high heat until the sugar is a light golden caramel, swirling it gently to keep it cooking evenly.  When it is light gold, set the pan in the sink and carefully pour in the remaining 6 tablespoons of water so the caramel doesn't spatter you.  Set the pan back on medium heat and cook, stirring, until the caramel has dissolved.  Remove from the heat and stir in 6 to 8 tablespoons of the raspberry puree.  Add the lemon juice to taste and chill.  

Makes about 3/4 cup.


From Chez Panisse Desserts by Lindsey Remolif Shere

Peach Sticky Buns

Peach filling:

2 cups chopped fresh peaches

1/4 cup brown sugar

2 tablespoons cornstarch

2 tablespoons water

Dough:

6 1/2 tablespoons granulated sugar

1 teaspoon salt

5 1/2 tablespoons unsalted butter

1 large egg, slightly beaten

3 1/2 cups all-purpose flour

2 teaspoons instant yeast

1 1/8-1 1/4 cups whole milk or 1 1/8-1 1/4 cups buttermilk, at room temperature

Peach Caramel Sauce

Combine peaches and brown sugar in a saucepan.  Heat over medium low heat, stirring constantly, until the peaches are very soft.  Combine the cornstarch and water in a separate bowl; add to the peach mixture.  Stir until thick and remove from heat.

Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with the paddle attachment.  Mix in the egg until smooth.   Add the flour, yeast, and milk.  Mix on low speed until the dough forms a ball.  Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture.

Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.  Allow to rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Oil the counter; transfer the dough to the counter.  Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin.  Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns.  Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.

Spread the peach filling over the surface of the dough.  Roll the dough up into a cigar-shaped log, creating a peach filling spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

Coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the peach caramel sauce.  Lay the pieces of dough on top of the caramel sauce, spacing them about 1/2-inch apart.  Cover lightly with oiled plastic wrap.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. (You may also keep the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.)

Heat the oven to 350°F with the oven rack on the lower shelf.  Bake for 30 to 40 minutes, or until golden brown on top and fully baked on the underside.

Cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

Makes 8 to 12 large buns or 12 to 16 smaller buns.

From Peter Reinhart via Food.com, with changes

Peach Caramel Sauce

1 1/4 cups sugar
1/4 cup water
2 large peaches, skin and pits removed
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon coarse salt, or less as desired

Place the sugar and water in a saucepan.  Dissolve the sugar in the water and bring to a boil.  Brush the sides of the pan down with a pastry brush dipped in water to dissolve any crystals that may form.

While the sugar is cooking, place the peaches and cream in a blender.  Puree until completely smooth.  Strain through a sieve if needed.

When the sugar turns a medium amber brown, pour in half of the peaches and cream mixture.  It will bubble up furiously, so oven mitts are recommended.  When the boiling calms down a little, add the remaining peaches and cream mixture, as well as the butter and salt.  The caramel will begin bubbling intensely again.  Stir with a wooden spoon and allow to boil until the mixture is fully combined and smooth.

Remove from heat.  Store in an airtight container in the refrigerator; it will keep for several weeks.  

Makes about 2 cups.


From The Kitchen McCabe blog

Sticky Buns

6 1/2 tablespoons granulated sugar

1 teaspoon salt

5 1/2 tablespoons unsalted butter

1 large egg, slightly beaten

3 1/2 cups all-purpose flour

2 teaspoons instant yeast

1 1/8-1 1/4 cups whole milk or 1 1/8-1 1/4 cups buttermilk, at room temperature

1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spice/spices you want)

Caramel glaze:

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 teaspoon salt

1/2 pound unsalted butter, at room temperature

1/2 cup corn syrup

1 teaspoon vanilla extract

Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with the paddle attachment.  Mix in the egg until smooth.   Add the flour, yeast, and milk.  Mix on low speed until the dough forms a ball.  Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture.

Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.  Allow to rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Oil the counter; transfer the dough to the counter.  Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin.  Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns.  Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.

Sprinkle the cinnamon sugar over the surface of the dough.  Roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

Make caramel glaze: In the bowl of an electric mixer, combine granulated sugar, brown sugar, salt, and butter.  Cream together for 2 minutes on high speed with the paddle attachment. Add corn syrup and vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.

Use as much of this as you need to cover the bottom of the pan(s) with a 1/4-inch layer. (Refrigerate and save any excess for future use; it will keep for months in a sealed container.)

Coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze.  Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2-inch apart.  Cover lightly with oiled plastic wrap.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. (You may also keep the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.)

Heat the oven to 350°F with the oven rack on the lower shelf.  Bake buns for 30 to 40 minutes, or until golden brown.  Remember that the heat has to penetrate through the pan and into the glaze on the bottom to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked.

Cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

Makes 8 to 12 large buns or 12 to 16 smaller buns.

From Peter Reinhart via Food.com

Sausage Minestrone with Orzo

2 tablespoons canola or olive oil
1 pound chicken sausage, casings removed, diced
1 large onion, peeled and diced
4 carrots, peeled and diced
1 to 2 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
4 cups chicken stock
1 can (26 to 28 ounces) chopped tomatoes
1 can (16 ounces) cannellini beans, drained and rinsed
2 bay leaves
1 zucchini, diced
1 summer squash, diced
1/2 cup dried orzo
3 tablespoons chopped fresh basil

Heat oil in a heavy large Dutch oven over medium-high heat.  Add sausages and saute until beginning to brown, about 5 minutes. Add onion, carrots, garlic, and dried red pepper.  Saute until vegetables begin to soften, about 8 minutes.  Add stock, tomatoes with their juices, beans, and bay leaves.  Bring soup to a boil.  Reduce heat and simmer until vegetables are tender and flavors blend, about 30 minutes, adding water as necessary.  Remove and discard the bay leaves.  Add the zucchini, summer squash, and orzo.  Cook for an additional 10 minutes, again adding water as necessary. Season to taste with salt and pepper, and stir in the basil.

Serves 4.


From recipes from Epicurious and the New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein, combined and with changes