Posts
Cocoadoodles
makes 24
Ingredients:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
3/4 cups unsalted butter, room temperature
1/4 cup vegetable shortening
1 1/2 cup sugar, plus 1/4 cup
1 large egg + 1/4 cup infused vodka of choice (or another large egg)
1 tablespoon ground cinnamon
Preheat oven to 375 F.
Combine flour, baking powder and salt in a bowl. Whisk to combine.
Cream butter and vegetable shortening in bowl of electric mixer. Add sugar and beat until very light and fluffy, about 3 minutes.
Add egg and beat in.
Add flour and mix to combine.
Combine 1/4 cup sugar and cinnamon in small bowl.
Form dough into 1 1/2" balls. Roll in sugar and cinnamon.
Place on baking sheet lined with parchment, partially pressing down. Bake until top is cracked and lightly golden, 12-14 minutes.
Cool completely
29 June 2011
21 June 2011
Shortcake Biscuits
Among other sweets to use up all the strawberries I mentioned in my last post, Chrissy is quite the fan of strawberry shortcake. Personally, when I think of strawberry shortcake, I'm thinking of a sponge cake–you know, something that actually involves cake. However, Chris and his family, for whom I'm making the shortcake, are more partial to the type of "shortcake" that's a cross between a biscuit and a scone. Mind you, I find these delicious and I certainly don't mind the shortcake biscuits being the vehicle for my strawberry and whipped cream consumption, I just think that a more cake-like substance is better. Nonetheless, here is a recipe for shortcake biscuits.
Shortcake Biscuits
makes about 12
adapted from Joy of Cooking
Ingredients
2 cups ap flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1-1/4 cups cream
1. Preheat oven to 450°F
2. Mix dry ingredients together.
3. Add cream all at once and stir briefly. Then very gently knead the dough until all the flour is incorporated.
4. Roll out on a lightly flour surface until dough is a scant 3/4 inch thick and cut into 3 inch diameter circles. Re-roll extra dough and cut out more circles until all the dough is used.
5. Bake on an ungreased baking sheet for 12-15 minutes or until golden brown.
6. Serve with strawberries that have been cut and macerated in sugar, and some whipped cream.
Shortcake Biscuits
makes about 12
adapted from Joy of Cooking
Ingredients
2 cups ap flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1-1/4 cups cream
1. Preheat oven to 450°F
2. Mix dry ingredients together.
3. Add cream all at once and stir briefly. Then very gently knead the dough until all the flour is incorporated.
4. Roll out on a lightly flour surface until dough is a scant 3/4 inch thick and cut into 3 inch diameter circles. Re-roll extra dough and cut out more circles until all the dough is used.
5. Bake on an ungreased baking sheet for 12-15 minutes or until golden brown.
6. Serve with strawberries that have been cut and macerated in sugar, and some whipped cream.
Strawberry Ricotta Ice Cream
The time has come again that Chris and I were visiting his grandmother and picking strawberries; and let me tell you, I thought nine quarts last year was a lot, but this year we picked fourteen quarts in one day. So now I have at least five cups frozen, four cups just to eat, and ten cups all cut up and just waiting to be used. That's a bit much just for jam and pie, and I just couldn't resist the thought of homemade ice cream, even though I don't have créme fraîche. Fortunately, there was some ricotta just wanting to be used in the fridge.
Now, I don't have an ice cream maker, so this was a bit tedious, I'll admit. I had to pour it into a large pan to increase surface area and give it a good stir every 15-25 minutes. Next time, I'm going to cut back on the alcohol, 'cause that added on extra hours of freezing time my way. It was, however worth it.
Strawberry Ricotta Ice Cream
makes 3-4 cups
adapted from Tigress in a Jam
Ingredients
2 cups washed and cut strawberries (~1 pound)
3/4 cup sugar
1 cup heavy cream
1 cup ricotta
1/2 to 1 tablespoon alcohol (I used vanilla brandy)
1 teaspoon (fresh) lemon juice
1. Wash and hull about one pound strawberries. This should give you your 2 cups cut berries.
2. Macerate the strawberries briefly in the sugar.
3. Place everything in a food processor or blender and give it a whirl. The end consistency is up to you, so let this go until you have the strawberry chunks the size you'd like.
4. If everything was already cold, you can go onto freezing it now, if not, place in the fridge overnight.
5. If you have an ice cream maker, follow the instructions, otherwise, you can proceed one of two ways:
5a. Pour the liquid into a large sheet pan. You're going for surface area, as the quicker this freezes the smoother the product. Place the pan in the freezer so that it is fairly flat. Every 15-25 minutes, stir with a fork fairly well to break up and distribute ice crystals. Do this until it has reached soft serve consistency, then scoop into a quart-sized container, cover with wax paper, and let finish freezing.
5b. Pour into a quart-sized ziplock bag, place this bag into a gallon-sized bag and fill that with ice and a teaspoon salt. Shake the bags until the ice cream reaches soft serve consistency (at least 1/2 hour), then scoop into a quart-sized container, cover with wax paper, and let finish freezing.
Now, I don't have an ice cream maker, so this was a bit tedious, I'll admit. I had to pour it into a large pan to increase surface area and give it a good stir every 15-25 minutes. Next time, I'm going to cut back on the alcohol, 'cause that added on extra hours of freezing time my way. It was, however worth it.
Strawberry Ricotta Ice Cream
makes 3-4 cups
adapted from Tigress in a Jam
Ingredients
2 cups washed and cut strawberries (~1 pound)
3/4 cup sugar
1 cup heavy cream
1 cup ricotta
1/2 to 1 tablespoon alcohol (I used vanilla brandy)
1 teaspoon (fresh) lemon juice
1. Wash and hull about one pound strawberries. This should give you your 2 cups cut berries.
2. Macerate the strawberries briefly in the sugar.
3. Place everything in a food processor or blender and give it a whirl. The end consistency is up to you, so let this go until you have the strawberry chunks the size you'd like.
4. If everything was already cold, you can go onto freezing it now, if not, place in the fridge overnight.
5. If you have an ice cream maker, follow the instructions, otherwise, you can proceed one of two ways:
5a. Pour the liquid into a large sheet pan. You're going for surface area, as the quicker this freezes the smoother the product. Place the pan in the freezer so that it is fairly flat. Every 15-25 minutes, stir with a fork fairly well to break up and distribute ice crystals. Do this until it has reached soft serve consistency, then scoop into a quart-sized container, cover with wax paper, and let finish freezing.
5b. Pour into a quart-sized ziplock bag, place this bag into a gallon-sized bag and fill that with ice and a teaspoon salt. Shake the bags until the ice cream reaches soft serve consistency (at least 1/2 hour), then scoop into a quart-sized container, cover with wax paper, and let finish freezing.
15 May 2011
Lemon Poppy Seed Muffins
Though lemon poppy seed muffins are not my favorite muffins, I am always amused when I make them because of Chris's inordinately happy response. He certainly enjoys their lemony goodness with his mid-morning tea! I, on the other hand, have to limit myself (which is no bad thing in and of itself, I just get a little jealous when Chrissy grabs three) because I inherited my grandmother's reaction to opiates. That is to say, I can only consume so many poppy seeds before I get shaky and nauseous (and forget anything stronger). Nonetheless, these seem to be the only muffins we ever make around here, and this is one of the best recipes I've found--tweaked only a little to include my homemade limoncello and no fresh lemon zest.
Lemon Poppy Seed Muffins
adapted from Annie's Eats
yields about 12 muffins
Ingredients:
9 ounces (~2 cups) all-purpose flour
2 tablespoons poppy seeds
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature or softened
1/2 cup sugar
2 medium eggs
1/3 cup limoncello
1/4 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup yogurt (plain or vanilla)
For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice
1. Preheat oven to 350°F
2. Mix all the dry ingredients (flour, seeds, b. powder & soda, salt)
3. In a separate bowl, beat together butter and sugar until light and fluffy (~2 min. with electric beater, 3-4 min. by hand)
4. To the sweetened butter, beat in the eggs one at a time
5. Add the limoncello, lemon extract and vanilla to the wet ingredients and mix thoroughly
6. To the wet ingredients, add 1/2 of the dry, mix; the cup of yogurt, mix; other 1/2 of dry, mix
7. Into a greased or lined muffin tin, divide up the batter evenly
8. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean
9. While they are still warm, glaze if desired
Lemon Poppy Seed Muffins
adapted from Annie's Eats
yields about 12 muffins
Ingredients:
9 ounces (~2 cups) all-purpose flour
2 tablespoons poppy seeds
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature or softened
1/2 cup sugar
2 medium eggs
1/3 cup limoncello
1/4 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup yogurt (plain or vanilla)
For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice
1. Preheat oven to 350°F
2. Mix all the dry ingredients (flour, seeds, b. powder & soda, salt)
3. In a separate bowl, beat together butter and sugar until light and fluffy (~2 min. with electric beater, 3-4 min. by hand)
4. To the sweetened butter, beat in the eggs one at a time
5. Add the limoncello, lemon extract and vanilla to the wet ingredients and mix thoroughly
6. To the wet ingredients, add 1/2 of the dry, mix; the cup of yogurt, mix; other 1/2 of dry, mix
7. Into a greased or lined muffin tin, divide up the batter evenly
8. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean
9. While they are still warm, glaze if desired
12 March 2011
Bagels
Chris and I have brewed at home all of twice now, a wheat beer last spring that was so-so and a Belgian Saison that we started a month ago that's turned out quite nice. This time, though, we were looking for other interesting things to which brewing supplies could lend themselves. Among them, we saw that bagels, of all things, require malt syrup (at least the recipe that intrigued us). So what were we to do but make bagels?
We found a recipe on Smitten Kitchen that adapted a Peter Reinhart recipe. We didn't have high-gluten flour, but we did have bread flour. Unfortunately, the first attempt with bread flour didn't turn out quite right in shape (they smooshed overnight in the fridge), though we figure this might have just been because it was a wee bit wet. Regardless, the second attempt incorporated vital wheat gluten and turned out much more shapely.
Whether I found this so easy because I keep Amara (my sourdough sponge) on hand, or just because I'm quite used to baking many and sundry bread products, I don't know. I do know, though, that there will be many more renditions of our homemade bagels!
Bagels
adapted from Peter Reinhart via Smitten Kitchen
yield 8 (3-3/4 to 4 oz) bagels
Ingredients:
1-1/4 pound 100% hydration sponge (10 oz flour, 10 oz water)
1/4 teaspoon yeast
1-1/4 ounces vital wheat gluten
(optional) 4 ounces of dried fruit, 1 teaspoon cinnamon
To add to the boiling water:
1 tablespoon baking soda
Plus any toppings, such as:
Asiago cheese
Chopped onion
Sesame seeds
1. Let your starter/sponge come up to room temperature if it has been in the fridge. If you do not already have a starter, add equal parts by weight flour and water (assume ~5 oz/cup for flour, 8 oz/cup water), along with 1/2 teaspoon yeast and let sit for at least 2 hours
2. Mix starter, malt, salt, and yeast together, giving a cursory stir to help begin to incorporate these ingredients
3a. Add the gluten and flour and knead for 10 minutes, adding flour as needed. The dough should be relatively firm at 1:2 water to flour, but still pliable and smooth, not at all sticky
3b. If adding dried fruit (such as raisins) and/or cinnamon I've found this is the best time to add it. Stretch out the dough, and add the dried fruit a small handful at a time and a sprinkle of cinnamon, folding inbetween additions, and kneading briefly after all the fruit is in.
4. Divide into equal portions, and cover with a damp towel. Let sit for 20 minutes.
5. Cover a pan in parchment paper, and lightly oil.
6. Make a somewhat large hole (2-1/2 inches) in your the dough balls by poking your thumb through the middle and using your finger to roll and shape the dough. Try to make the bagel as even as possible.
7. Place on the parchment paper, lightly oil the tops of the bagels, and let sit for 20 more minutes.
8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it.
9. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.
Next morning:
10. Preheat the oven to 500°F, and bring a large pot of water to a boil.
11. Add baking soda and malt syrup to the boiling water.
12. Get the bagels from the fridge, and slip them into the boiling water one at a time until there are as many bagels as fit comfortably floating on top of the water (2-3 for my pot).
13. Boil the bagels for 1-2 minutes (longer gives chewier bagels), then flip with a slotted spoon, and boil for 1-2 more.
14. While the bagels are boiling, sprinkle a bit of corn meal on the parchment paper.
15. As you pull the bagels out of the water, place them back on the parchment paper (on the corn meal) and top them as you like.
16. Once you have a full tray of bagels, place them in the oven.
17. Bake for 5 minutes, then turn the pan 180° and reduce the temperature to 450°F. Bake for another 5 minutes or until the bagels are a lovely golden to golden brown.
We found a recipe on Smitten Kitchen that adapted a Peter Reinhart recipe. We didn't have high-gluten flour, but we did have bread flour. Unfortunately, the first attempt with bread flour didn't turn out quite right in shape (they smooshed overnight in the fridge), though we figure this might have just been because it was a wee bit wet. Regardless, the second attempt incorporated vital wheat gluten and turned out much more shapely.
Whether I found this so easy because I keep Amara (my sourdough sponge) on hand, or just because I'm quite used to baking many and sundry bread products, I don't know. I do know, though, that there will be many more renditions of our homemade bagels!
Bagels
adapted from Peter Reinhart via Smitten Kitchen
yield 8 (3-3/4 to 4 oz) bagels
Ingredients:
1-1/4 pound 100% hydration sponge (10 oz flour, 10 oz water)
1/4 teaspoon yeast
scant 1/2 tablespoon kosher salt (3/4 tsp table salt)
1/2 tablespoon malt syrup (or honey, molasses, or brown sugar, or 1 tsp malt powder)
8-3/4 ounces bread flour1-1/4 ounces vital wheat gluten
(optional) 4 ounces of dried fruit, 1 teaspoon cinnamon
To add to the boiling water:
1 tablespoon baking soda
Plus any toppings, such as:
Asiago cheese
Chopped onion
Sesame seeds
1. Let your starter/sponge come up to room temperature if it has been in the fridge. If you do not already have a starter, add equal parts by weight flour and water (assume ~5 oz/cup for flour, 8 oz/cup water), along with 1/2 teaspoon yeast and let sit for at least 2 hours
2. Mix starter, malt, salt, and yeast together, giving a cursory stir to help begin to incorporate these ingredients
3a. Add the gluten and flour and knead for 10 minutes, adding flour as needed. The dough should be relatively firm at 1:2 water to flour, but still pliable and smooth, not at all sticky
3b. If adding dried fruit (such as raisins) and/or cinnamon I've found this is the best time to add it. Stretch out the dough, and add the dried fruit a small handful at a time and a sprinkle of cinnamon, folding inbetween additions, and kneading briefly after all the fruit is in.
4. Divide into equal portions, and cover with a damp towel. Let sit for 20 minutes.
5. Cover a pan in parchment paper, and lightly oil.
6. Make a somewhat large hole (2-1/2 inches) in your the dough balls by poking your thumb through the middle and using your finger to roll and shape the dough. Try to make the bagel as even as possible.
7. Place on the parchment paper, lightly oil the tops of the bagels, and let sit for 20 more minutes.
8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it.
9. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.
Next morning:
10. Preheat the oven to 500°F, and bring a large pot of water to a boil.
11. Add baking soda and malt syrup to the boiling water.
12. Get the bagels from the fridge, and slip them into the boiling water one at a time until there are as many bagels as fit comfortably floating on top of the water (2-3 for my pot).
13. Boil the bagels for 1-2 minutes (longer gives chewier bagels), then flip with a slotted spoon, and boil for 1-2 more.
14. While the bagels are boiling, sprinkle a bit of corn meal on the parchment paper.
15. As you pull the bagels out of the water, place them back on the parchment paper (on the corn meal) and top them as you like.
16. Once you have a full tray of bagels, place them in the oven.
17. Bake for 5 minutes, then turn the pan 180° and reduce the temperature to 450°F. Bake for another 5 minutes or until the bagels are a lovely golden to golden brown.
08 March 2011
Pączki!
It's that time of year again. The time when certain monotheistic cultures celebrate one last time before they deprive themselves until the first Sunday after the first full moon after the Spring Equinox. The whole practice sounds kind of pagan to me (other than the fact that it's for Jesus), but hey celebrations are always fun.
All joking cynicism aside, although I didn't grow up with the tradition of pączki, being neither Catholic nor Polish, I took to it quite well when introduced by some of my friends. I have always liked sugary, yeasty fried dough, and the addition of jam in the middle (rather than some sort of custardy filling) just clinched the deal for me. So after four years of delighting in the wonders of pączki every Fat Tuesday, not being able to find a decent example in Boston last year (though I've recently found out that I just didn't look in quite the right places at quite the right times) was very sad.
I was up to the challenge, though, and after finding and bookmarking an appropriate looking recipe, I decided to try my hand at it myself this year. It was certainly easier than I ever thought it would be. Frying might have taken forever with a big batch, but I thirded the recipe and was very content with what I came out with--plenty for just Chris and me.
Pączki
adapted from The Novice Chef Blog
4 egg yolks
3/8 teaspoon salt
2 teaspoons yeast
4 teaspoons warm water
2 tablespoons room temperature butter
3 tablespoons sugar
7-1/2 ounces (~1-1/2 cups) flour (1-3/4 ounces pastry, 5-3/4 ounces ap)
1-1/2 tablespoons (sugar plum) brandy (rum or vodka will also work)
1/3 cup scalded whipping cream
Jam for filling
Crisco for frying (oil or lard work too)
Granulated sugar for dipping
1. Dissolve the yeast in the water, and let sit for at least 5 minutes.
2. Scald the cream on medium-low heat, then remove from heat and let sit
3. Add salt to the egg yolks, then beat until mixture is thick, slightly lightened, and forms a ribbon that takes a few seconds to disappear when the beater is raised (~5 min)
4. Cream the butter, then add sugar to it gradually, beating until fluffy.
5. Slowly beat in the yeast.
6. Stir in one quarter of the flour into the butter mixture.
7. Add brandy and half of the cream.
8. Beat in another quarter of the flour.
9. Stir in remaining cream.
10. Beat in another quarter of the flour.
11. Add egg yolk mixture, and beat for 2 minutes.
12. Gradually beat in the remaining flour until the dough blisters.
13. Cover the bowl with plastic wrap and set in a warm place to rise. When it has doubled in bulk, punch it down. Cover and let rise again until doubled. Punch it down again.
14. Transfer the dough to a board lightly dusted with flour, roll out until it's the thickness of your pinky.
15. Using a 2-1/2 to 3 inch cutter, cut the dough into circles, wadding up the scraps and re-rolling until all the dough is used. Place on a baking pan dusted with flour. Cover again and let it double in bulk.
16. Heat oil to 350°F in a wok, a deep fryer or even a wide skillet. This was at medium heat on my stove. You can test the temperature by frying a piece of bread; it should bubble and turn golden quickly. Fry as many pączki at a time as fit comfortably without touching each other. Do not crowd as this lowers the temperature and the pączki will absorb too much grease. When one side is golden, flip with a fork to fry the other side.
17. After you've removed the pączki from the oil, dip immediately in sugar, then place on paper towels to drain any excess oil.
18. Fill them with the jam of your choice by squirting about two teaspoons into them with a pastry bag fitted with a doughnut tip.
All joking cynicism aside, although I didn't grow up with the tradition of pączki, being neither Catholic nor Polish, I took to it quite well when introduced by some of my friends. I have always liked sugary, yeasty fried dough, and the addition of jam in the middle (rather than some sort of custardy filling) just clinched the deal for me. So after four years of delighting in the wonders of pączki every Fat Tuesday, not being able to find a decent example in Boston last year (though I've recently found out that I just didn't look in quite the right places at quite the right times) was very sad.
I was up to the challenge, though, and after finding and bookmarking an appropriate looking recipe, I decided to try my hand at it myself this year. It was certainly easier than I ever thought it would be. Frying might have taken forever with a big batch, but I thirded the recipe and was very content with what I came out with--plenty for just Chris and me.
Pączki
adapted from The Novice Chef Blog
4 egg yolks
3/8 teaspoon salt
2 teaspoons yeast
4 teaspoons warm water
2 tablespoons room temperature butter
3 tablespoons sugar
7-1/2 ounces (~1-1/2 cups) flour (1-3/4 ounces pastry, 5-3/4 ounces ap)
1-1/2 tablespoons (sugar plum) brandy (rum or vodka will also work)
1/3 cup scalded whipping cream
Jam for filling
Crisco for frying (oil or lard work too)
Granulated sugar for dipping
1. Dissolve the yeast in the water, and let sit for at least 5 minutes.
2. Scald the cream on medium-low heat, then remove from heat and let sit
3. Add salt to the egg yolks, then beat until mixture is thick, slightly lightened, and forms a ribbon that takes a few seconds to disappear when the beater is raised (~5 min)
4. Cream the butter, then add sugar to it gradually, beating until fluffy.
5. Slowly beat in the yeast.
6. Stir in one quarter of the flour into the butter mixture.
7. Add brandy and half of the cream.
8. Beat in another quarter of the flour.
9. Stir in remaining cream.
10. Beat in another quarter of the flour.
11. Add egg yolk mixture, and beat for 2 minutes.
12. Gradually beat in the remaining flour until the dough blisters.
13. Cover the bowl with plastic wrap and set in a warm place to rise. When it has doubled in bulk, punch it down. Cover and let rise again until doubled. Punch it down again.
14. Transfer the dough to a board lightly dusted with flour, roll out until it's the thickness of your pinky.
15. Using a 2-1/2 to 3 inch cutter, cut the dough into circles, wadding up the scraps and re-rolling until all the dough is used. Place on a baking pan dusted with flour. Cover again and let it double in bulk.
16. Heat oil to 350°F in a wok, a deep fryer or even a wide skillet. This was at medium heat on my stove. You can test the temperature by frying a piece of bread; it should bubble and turn golden quickly. Fry as many pączki at a time as fit comfortably without touching each other. Do not crowd as this lowers the temperature and the pączki will absorb too much grease. When one side is golden, flip with a fork to fry the other side.
17. After you've removed the pączki from the oil, dip immediately in sugar, then place on paper towels to drain any excess oil.
18. Fill them with the jam of your choice by squirting about two teaspoons into them with a pastry bag fitted with a doughnut tip.
17 February 2011
Yogurt Biscuits
Before Chris and I left for a week, I naturally wanted to do something with our short-term perishables, namely our milk. Fortunately, there was a beautiful application that I like doing anyway: yogurt. Homemade yogurt is a bit thinner than store bought as it doesn't have such things as pectin or cornstarch. As such it is much better for baking with. I use my homemade yogurt in my naan and some curries (though that's not baking). I also use it occasionally when feeding my sourdough starter or directly in my bread.
So now that we're back and neither of us has had a chance to go to the store (Chris being quite busy with work and me being sick), we're finding out pretty much everything we can do with what's on hand. The past couple of mornings, we've had some waffles that we froze before we left, and this morning I found a really good recipe for yogurt biscuits.
Yogurt Biscuits
adapted from Mark Bittman via Culinate Kitchen Collection
makes at least 15
5 oz pastry flour
4 oz whole wheat flour
4 oz ap flour
(that's about 3 cups flour total, adjust individual amounts according to preference)
1-1/4 teaspoons kosher salt (3/4 tsp table salt)
1 tablespoon baking powder
1 teaspoon baking soda
8 tablespoons cold, unsalted butter
1-1/4 to 1-1/2 cups (~10 ounces) plain yogurt
1. Preheat the oven to 450°
2. Mix together the dry ingredients
3. Either cut or grate the butter into the dry ingredients
4. Stir the yogurt into the dry ingredients, until the dough just comes together. If you still have some dry at the bottom, use an additional spoonful of yogurt
5. Using your hands, press all the dough together into a shaggy ball, and turn the dough out onto a lightly floured surface
6. Knead gently until the dough holds together; keep in mind that it will probably still be a bit sticky
7. Press dough into a ¾-inch-thick rectangle and cut into biscuits with a round glass or biscuit cutter dipped into flour
8. Place the biscuits onto an ungreased baking sheet
9. Reshape the leftover dough, being careful not to overwork it, and cut out more biscuits
10. If you don't have a double bottom baking sheet, place the baking sheet on top of an identical baking sheet as a double pan lowers the chance of overbaking the bottoms of the biscuits and bake for 8 to 10 minutes, until the biscuits are golden-brown. These biscuits are best served warm.
So now that we're back and neither of us has had a chance to go to the store (Chris being quite busy with work and me being sick), we're finding out pretty much everything we can do with what's on hand. The past couple of mornings, we've had some waffles that we froze before we left, and this morning I found a really good recipe for yogurt biscuits.
Yogurt Biscuits
adapted from Mark Bittman via Culinate Kitchen Collection
makes at least 15
5 oz pastry flour
4 oz whole wheat flour
4 oz ap flour
(that's about 3 cups flour total, adjust individual amounts according to preference)
1-1/4 teaspoons kosher salt (3/4 tsp table salt)
1 tablespoon baking powder
1 teaspoon baking soda
8 tablespoons cold, unsalted butter
1-1/4 to 1-1/2 cups (~10 ounces) plain yogurt
1. Preheat the oven to 450°
2. Mix together the dry ingredients
3. Either cut or grate the butter into the dry ingredients
4. Stir the yogurt into the dry ingredients, until the dough just comes together. If you still have some dry at the bottom, use an additional spoonful of yogurt
5. Using your hands, press all the dough together into a shaggy ball, and turn the dough out onto a lightly floured surface
6. Knead gently until the dough holds together; keep in mind that it will probably still be a bit sticky
7. Press dough into a ¾-inch-thick rectangle and cut into biscuits with a round glass or biscuit cutter dipped into flour
8. Place the biscuits onto an ungreased baking sheet
9. Reshape the leftover dough, being careful not to overwork it, and cut out more biscuits
10. If you don't have a double bottom baking sheet, place the baking sheet on top of an identical baking sheet as a double pan lowers the chance of overbaking the bottoms of the biscuits and bake for 8 to 10 minutes, until the biscuits are golden-brown. These biscuits are best served warm.
Subscribe to:
Posts (Atom)