Flaky Honey Brioche Bread

2/3 cup warm whole milk

2 1/4 teaspoons instant yeast

1/4 cup honey

4 eggs for dough, plus 1 egg beaten for brushing

3 1/2 to 4 cups all-purpose flour, plus more for rolling

1 teaspoon kosher salt

4 tablespoons (1/4 cup) salted butter, at room temperature

1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces

1/2 cup sugar or brown sugar, mixed with 1/2 to 1 teaspoon cinnamon (optional)

In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt.  Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes.  Add the 4 tablespoons of room temperature butter and mix until combined, about 2-3 minutes more.

Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. 

Form the thin slices of cold butter into a rectangle, pressing them together on a piece of plastic wrap.  Cover with another piece of plastic wrap and roll the butter into a rectangle the same size as one half of the dough.  Remove plastic and press the butter sheet onto one half of the dough.  Fold the other half of the dough over the butter, covering it completely.  Roll the dough out into a large rectangle roughly 12x18 inches.  Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope).  Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled.  (Alternately, you can chill the dough in the fridge for 1 hour or overnight.)

Meanwhile, butter two bread pans.

Remove the dough from the freezer.  Again roll the dough into a rectangle about 12x18 inches in size.  If desired, sprinkle evenly with cinnamon-sugar mixture.  Then, starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go.  When you reach the edge, pinch along the edges to seal.  Cut the dough in half and place seam side down in prepared pans.  Cover and let rise 45 minutes to 1 hour.

Heat the oven to 350 degrees F. 

Place the bread pans on a rimmed baking sheet and brush with the beaten egg.  Transfer to the oven and bake 30-35 minutes or until dark brown on top.  Let cool in the pans for 5 minutes, then flip out onto a cooling rack.  Slice and serve warm or cold.

Makes 2 loaves.

From Half-Baked Harvest blog, adapted from Martha Stewart, with minor change by me

Italian Sausage, Cabbage, and White Bean Stew

1 tablespoon extra-virgin olive oil
1 pound chicken sausage (especially sundried tomato), removed from casings and diced
1 large yellow onion, half minced and half sliced
2 garlic cloves, minced
2 15-ounce cans white beans (cannellini, Great Northern, or Navy), drained
1 1/2 cups white wine (or use 1 1/2 cups of the quart of chicken or vegetable stock)
1 quart chicken or vegetable stock
1 large (2 pound) savoy or regular cabbage, quartered, then sliced 1/4-inch thick
1/2 cup finely chopped sundried tomatoes
1 teaspoon salt, or more to taste
2 bay leaves
1 cup chopped parsley
1/2 cup to 1 cup freshly grated Parmesan cheese

Heat the olive oil on medium heat in a large, thick-bottomed pot.  Add the sausage and cook, stirring frequently.  When sausage has cooked on all sides, remove it with a slotted spoon and set aside.

Add the minced onion (reserving the sliced onion for later) and saute for 3-4 minutes, stirring often.  Add the minced garlic and cook for another 1-2 minutes.

Add one can of the beans (reserving the second can for later) and the white wine, and bring to a rolling boil.  Reduce to a simmer.  Cover and cook for 10 minutes.  Using an immersion blender, puree the beans and onions.

Add chicken or vegetable stock, sliced cabbage, sundried tomatoes, reserved sliced onion, remaining can of beans, salt, bay leaves, and browned sausage.  Bring to a boil, then reduce heat to a simmer.  Cover and simmer for 10 minutes, then uncover and continue cooking until cabbage is tender, about another 10 minutes.

To serve, sprinkle with chopped parsley and grated Parmesan cheese.

Serves 8.

From SimplyRecipes.com, with changes

Cheddar, Broccoli, and Potato Soup

5 1/2 tablespoons butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped yellow onion (about 1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth or vegetable broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2- to 3/4-inch thick (about 2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
6 tablespoons all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (about 8 ounces)
1/3 cup finely shredded parmesan cheese (about 1 ounce)

In a large pot over medium heat, melt 1 1/2 tablespoons butter.  Add carrots and onion, and saute for 3-4 minutes.  Add garlic and saute 30 seconds longer.

Stir in broth, potatoes, and thyme, and season with salt and pepper to taste.  Bring to a boil over medium-high heat, then reduce the heat to medium, cover with lid, and cook for 15 minutes.  Stir in broccoli and cook for 5 minutes longer, or until vegetables are tender.

Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat.  Stir in flour and cook, whisking constantly, for 1 minute.  While whisking vigorously, slowly pour in the milk, whisking well until no lumps remain.

Cook, stirring constantly, until mixture begins to gently boil and thicken, then stir in heavy cream.  Remove from heat, then pour into the vegetable soup and stir.  Remove from heat and stir in cheddar and parmesan cheeses until melted.  Serve warm.

Serves 6.

From CookingClassy.com, with minor change

Butternut Squash, Pomegranate, Goat Cheese, and Spinach Salad

5 cups cubed butternut squash, cut into 3/4-inch pieces
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper

10 ounces baby spinach
1 cup chopped pistachios or pumpkin seeds
1 cup pomegranate seeds
4 ounces goat cheese, crumbled

For dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons minced shallots
2 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper

Roast the butternut squash:
Heat oven to 400 degrees.  Place the squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste, and toss to coat evenly in oil.  Spread into an even layer on the baking sheet.  Bake for 15 minutes, then remove from oven and toss.  Return to oven and bake until tender, about 10 minutes longer.  (Allow to cool for several minutes before adding to the salad.)

Make the dressing:
Combine all the dressing ingredients in a blender or food processor, seasoning with salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper to start).  Process until well-emulsified.

Assemble the salad:
In a large bowl, toss together the spinach, squash, half of the pistachios, and half of the pomegranate seeds.  Drizzle with the desired amount of dressing and gently toss.  Sprinkle with the remaining pistachios, pomegranate seeds, and the goat cheese, and serve immediately.

Serves 8.

From CookingClassy.com, with minor change

Raspberry Mousse Cake Filling

1 packet unflavored gelatin
2 0.6 ounce-packages fresh raspberries 
3/4 cup sugar
1 1/4 cups heavy cream, whipped

Sprinkle the gelatin over 1/4 cup of water and let bloom for about 5 minutes.

Puree the raspberries in a blender or food processor.  Push the puree through a mesh sieve into a small saucepan to remove the seeds.  Add sugar to the raspberry puree and mix.  

Cook raspberry puree over medium heat until it begins to bubble - simmer for about 1 minute.  Stir in bloomed gelatin.  Once the gelatin has completely dissolved and been mixed into the puree mixture, remove from heat.  Place a piece of plastic wrap on the surface of the puree so that a skin doesn't form.  Let it cool to room temperature.  (If you put it in the refrigerator to speed up the cooling process, be careful not to let it get to the point that it gels up.)

Fold the cooled puree into the whipped cream, then cover and refrigerate until it is chilled.

Makes enough mousse to fill a three-layer 8-inch or 9-inch cake.

From FamilyTableTreasures.com, with minor change

Vanilla Cake

1 cup vegetable oil
1 3/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
2 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sour cream

Heat oven to 325 F.  Grease and flour three 8-inch cake pans.  

In the bowl of a stand mixer, using the paddle attachment, cream together oil and sugar for 3 minutes, until fluffy.  Add eggs one at a time, mixing well between each addition and scraping the sides of the bowl.  Add the vanilla and mix well.  

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture.  Scrape the sides of the bowl and mix on low for about 1 minute.  

Add the sour cream and mix just enough to incorporate, about 30 seconds.

Pour the batter evenly into cake pans.  Gently tap the bottom of the cake pan on the counter to release any air bubbles.  Place the pans in the oven on the center rack and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and place on a cooling rack.  Cool for 10 minutes, then remove the cakes from pans and finish cooling cakes completely on the cooling rack.

From FamilyTableTreasures.com, with minor change

Gadbad Mitha

200 grams sponge cake
250 ml vanilla custard
About 450 grams fruit (bananas, blueberries, grapes, mango, peach, strawberries, raspberries, etc.)
120 grams Alphonso mango puree
6 scoops vanilla ice cream

Cut the cake into roughly 2 cm (3/4 inch) cubes and place a few pieces in each of 6 sundae glasses or glass serving bowls.

Prepare your chosen fruit, cutting into bite-size pieces as necessary.  Divide between the glasses or bowls.

Swirl some mango puree over each portion.  Spoon a generous amount of custard on top.

Finish with a scoop of ice cream and serve immediately.

Serves 6.

From Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar, and Naved Nasir, with minor changes