Tags: baking, bread
Happy New Year! This time last year, I resolved to do a better job of using up odds and ends in the kitchen. I’ve done a pretty good job with that in 2014, and, in fact, this Cranberry-Walnut Pumpkin Loaf from Steve Sullivan used up some leftover pumpkin puree and cranberries I had hiding in the freezer. Of course, now I have half a loaf of bread in freezer instead, so maybe it’s actually a wash for the time being.
The group made this bread back in the fall of 2012, and two years later I don’t remember why I skipped out on it at the time. When I hear “pumpkin bread,” I usually think of a quick bread, but this is actually a yeasted loaf. It’s a bit like a lean brioche with a bit of pumpkin puree (I used canned) mixed in, along with fresh cranberries, walnuts and raisins. I imagine you could play around with those add-ins a bit.
I changed two things when I made this bread. First, the recipe calls for an overnight rest in the refrigerator, followed by a lengthy stay on the counter the next day to come back up to room temp. I, of course, did not properly familiarize myself with the recipe before I jumped in, so I was totally unprepared for that. Instead of the fridge rest, I gave it a second countertop rise (a little over an hour) in the bowl before shaping it and giving it it’s final proof. Second, the recipe divides the dough into three mini loaf pans. I don’t have those pans, so I cut the recipe in half and made a medium-sized loaf (8″x4″) instead. I got a nice, tall loaf so thankfully my changes didn’t do anything bad to the dough.
I like this bread! It doesn’t taste much of pumpkin, but the puree gives it a pretty golden-orange color. And the pops of cranberries, raisins and walnuts are nice. It makes good cinnamon toast, like we had it here, for breakfast.
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see if anyone else did a rewind this week, and see the links page from the Cranberry-Walnut Pumpkin Loaf week a couple of years ago!
Tags: baking, breakfast
Michel Richard is a chef with a sense of humor. Case in point, these cute Sunny-Side Up Apricot Pastries. At first glance, they’re fried eggs on toast. At first bite, they’re poached fruit and pastry cream on top of crispy puff pastry.
Before you can have these for breakfast (or for dessert, if you are like I am and this is too much to process in the morning), you have to make pastry cream and poach fruit. I’d take care of these a day in advance. You also have to deal with the puff pastry situation and decide if you are going to buy it or make it. I’ve worked in restaurant and bakery kitchens for more than 10 years now…while not every place I’ve worked has made puff from scratch, a few of them have, so I’ve laminated me some dough. Frankly, it can be a pain in the neck (literally). On a large scale, those of us with no upper body strength (who me?) struggle to roll a ginormous batch by hand if there isn’t a dough sheeter. If the kitchen’s too hot, butter oozes everywhere. It’s often a rush-job because no one bothers to mention that they took the last sheets from the freezer and left me with nothing for the day’s production. But, I’ve made this very puff pastry dough recipe at home before–I actually chose it several years ago when I hosted a Daring Bakers Challenge— and I know that it’s not hard at all, especially if you make it a day or two before you need it and the temps are relatively cool. If you are on the fence, a half-batch is super-approachable, doesn’t take too much counter space to roll and will give you plenty of puff for treats. And if you’re still on the fence, just get a nice store-bought one….I do it all the time, so no judgments.
Apricots aren’t in season here anymore, so I had planned to just use canned ones instead (and also skip the recipe’s poaching step). Then at the Greenmarket this weekend, I saw that nectarines are still around, so I picked out a few of the smallest “apricot-sized” ones and went ahead with those. I gave them a gentle poach and left their skins on. I thought they were pretty, but they kind of wrinkled up in the oven. Next time they’re coming off. Next time I’ll also leave the puff a little fatter than the book indicates. I think the recipe says to roll it too thin, so while the front and back ends puffed nicely, the sides were a little flatter than I would have liked. Super crispy, though.
These were delicious, and a fun weekend kitchen project. I’ll make them again, especially since I have extra homemade puff in the freezer now. Here’s a document that I typed up about making puff pastry for my DB Challenge back in 2009…somewhere near the end are some tips and suggestions.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here). There’s a video of the BWJ episode showing how to make both the puff pastry dough and the pastries. Finally, don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, biscuits, breakfast
Marion Cunningham’s Baking Powder Biscuits were good for breakfast, and also good for dessert, all dressed up like shortcakes. These were easy to make. I didn’t want to do an all shortening biscuit like the recipe called for, so I swapped out half of it for butter. I rubbed my shortening/butter and dry ingredients together the night before and stashed the mix in a container in the fridge…in the morning I just had to work in the milk. They didn’t rise as high as I wished they would have (maybe I should have patted them out less? or maybe they really do work best with all shortening?), but they were very tender, not dense at all. I made square biscuits instead of round, just so I didn’t have to deal with scrap and reroll.
Tags: baking, bread, breakfast
I went from no fougasse ever to two fougasses (or is the plural Fugazi?) in one month. The group made Craig Kominiak’s Sweet Berry Fougasse back in September of last year, but we were given a choice of two things and I skipped it to make muffins instead. When we did Leaf-Shaped Fougasse a couple of weeks ago, it dawned on me that I could also make enough focaccia dough to turn the extra into the Sweet Berry Fougasse for this week’s make-up. Know what that’s called? That’s called strategery.
With the dough ready-made (I had it frozen and took it out the night before baking to thaw in the fridge) and blueberries and raspberries from the greenmarket, all I had to do to put this together was mix up a little sweet streusel topping and turn on the oven. This was good…it made a fine breakfast treat without the little twinge of shame that I have when I start the day with half a pound of butter. I pretty much want every coffee cake or muffin I eat to have streusel on it, so it was nice on bread, too, and helped sweeten up the juicy berries. I probably wouldn’t bother to make this from scratch start-to-finish, but more likely if I have some extra focaccia dough on my hands again.
For the recipe, see Baking with Julia by Dorie Greenspan (a version is also here and there’s a video here that includes Kominiak making all things focaccia and fougasse). Don’t forget to check out the rest of the TWD Blogroll to see the other recipes folks revisited this week (and the Blogroll from September)!
Tags: bread, breakfast
I didn’t really know much about Potato Lefse before Beatrice Ojakangas’s TWD recipe of the week. I quizzed my half-Norwegian friend, and she told me that they are kind of like crêpes and that there’s also a non-potato variety. She said she’s never made them herself, but buys premade ones and reheats them. Ha–looks like I’m one up on you now, Karen! That was mean…I should invite her over for leftovers and see what she thinks.
Making the lefse dough was easy. It basically starts with super-smooth mashed potatoes that you air dry in the fridge overnight. Then the next day, you knead flour into the mash and divide the dough into pieces. Shaping and cooking the dough is where it gets tricky. There are a whole host of special tools that hard-core lefse enthusiasts use– a grooved rolling pin and a cloth-covered round board to roll the dough, a big, flat round griddle to cook the lefse on and a long, flat wooden stick to lift and flip them. Darn, I don’t have any of that stuff. I poked around the cabinets to see what I could use instead. This is what I came up with: my regular rolling pin and my Silpat to roll the dough, and a flat cast iron crêpe pan and stick that I have. It would have been easier to cook these with another person, so one could roll the lefse dough balls while the other cooked them off. By myself, it was kind of a process, but I got better as I moved along. My crêpe pan is only 11″ wide, as opposed to 16″ for a lefse pan, so I divided my dough into 16 balls instead of 12. With plenty of flour, I was able to get them rolled nice and thin on the Silpat. I didn’t even need that stick to lift them off…I was just kind of able to flip and peel them onto my hand, tortilla-style. They cooked up perfectly and got nice speckles on the crêpe pan, and the stick came in handy for flipping them.
Apparently, much like a crêpe, you can wrap lefse around lots of fillings (even hot dogs–gotta try that!), but we went the sweet route for breakfast, with butter and cinnamon sugar on some an lingonberry jam on others. They do taste slightly potatoey, but it’s a pleasant earthiness that was surprisingly nice with the sweet fillings. For the recipe, see Baking with Julia by Dorie Greenspan. As Sandra pointed out there’s a video of Beatrice making lefse alongside Martha Stewart. Beatrice uses slightly different measurements than she does in the book, but it’s a great watch for the process of making, shaping and cooking the dough. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, breakfast, scones
In order for me to get most breakfast pastries on the table for anything even resembling acceptable breakfast time, I usually have to get started the night before. While I’m still in my jammies, I’m a disorganized mess. I generally can’t handle measuring, mixing, baking and cleaning all before I’ve had my Chemex of coffee…so for something like scones, I get the dough made the night before and just set the pieces on a sheet tray in the fridge overnight to bake in the morning. Always works great. For some reason, though, I decided last minute to make Marion Cunningham’s Buttermilk Scones on Saturday morning instead of Sunday, and thankfully they came together really easily the morning of. By the time the oven was preheated, I had the dough made and cut and the dishes (only a few) washed. I actually used my KitchenAid to mix the scones, since I got used to doing them that way at the shop I worked for up until October. I just kept a close eye on the size of the butter bits, and then skipped the extra hand-kneading Marion gave hers at the end. These scones were delicate, just sweet enough, great with jam and easy to make. This recipe’s definitely going to be made again.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here). And there’s even a video of Julia and Marion making these together (there’s an interesting option shown using a rolled dough technique…I may try that next time). Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, bread
A toasted bialy with salty butter is my idea of a very fine breakfast. I’m sure a number of my fellow Americans have never heard of a bialy– I hadn’t before I moved to New York City. Then after about six years of living here, someone *finally* brought a sack of them in from Kossar’s at the first restaurant I worked for, and I was hooked. I now know that I can find bialys at almost every bagel shop in the city, but they’re usually pulled out of a plastic bag, and I get the feeling that they aren’t made fresh in-house. To get my fix, I stock up at Kossar’s anytime I have errands to run on the Lower East Side. I was pumped to be making Lauren Groveman’s Onion Bialys for TWD this week! BTW, I feel like every other week we’re making another recipe from Lauren Groveman…
I’d call bialys cousins of the bagel, although they are not boiled, they are flatter than bagels (despite the fact that mine came out looking like balloons), and instead of holes they have awesome caramelized onion-filled centers…so on second thought, even though they have a similar dough, they are really not really like bagels at all. Speaking of the dough, it was soft and lovely (I didn’t need all the flour called for) and easy to work with. Of course my bialys took off in the oven, but I’m sure it was my fault. I did prick the heck out of the centers, but next time I’ll hand stretch them a little more, too. I don’t really care– they tasted great and had perfect texture. Fresh from the oven, they are even better than Kossar’s!
Tags: baking, bread, breakfast
I’ve just started working out with a trainer to get my sorry self in shape. Let’s celebrate that with a big slice of Beatrice Ojakangas’s Danish! This may not go so well…
I made a Danish braid here once before. That recipe used what I think is a more traditional method for making Danish dough…there was a separate butter block and lots of chilling between folds (like when we made our croissants). This one uses a “quick” method, employing the food processor to break down the butter into chunks in the flour. The rough dough does need to rest in the fridge overnight, but after that, all of the lamination work is done at once, without any waiting in between the turns and folds. Pretty easy. I was surprised at how good the results were– crisp and flaky. If you are wondering how the dough becomes a braid, this video explains all very clearly.
I don’t like to ask too much of myself on a weekend morning, so I cheated a little on the fillings. Rather than fiddle with homemade pastry cream and fruit spreads, I just whizzed up a quickie sweetened cream cheese filling and combined it with some store-bought apricot jam. I was pretty jazzed to have a use for the pearl sugar I found at an IKEA ages ago.
When we do a recipe that has several variations, I’m never quite sure if we’ll revisit it later to try out those variations, so I took this opportunity to make my favorite Danish shape with some extra dough–the pinwheel! This one had the same cream cheese filling as the braid, but with blueberry jam instead of apricot.
We’re going without hosts now for TWD, so for the recipe, see Baking with Julia by Dorie Greenspan. It’s also here, and there’s even a video of Beatrice and Julia making Danish together. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, breakfast, fruit, muffins
Yesterday was the first Labor Day in many years where I myself did not have to labor. Any holiday is typically an extra busy, extra intense day for those who work in the food biz. It was sort of odd then that I chose to celebrate by getting up a little early to make Rick Katz’s Blueberry Muffins for breakfast. Baked goods for breakfast are a bit of a treat around here, as they should be, I guess. Not only are they an indulgence, but OMG, the wait for prep, baking and cool down is almost too much!
Really, though, blueberry muffins are no big deal (they’re not like sticky buns, or anything), and I’ve made them here before. This particular recipe is unusual in that it uses cake flour and calls for creaming the butter and sugar (instead of the “muffin-method’s” usual melted butter or oil). The results are more like little tea cakes than sturdy coffee shop muffins. They aren’t too sweet and they are loaded with the last-of-season blueberries. They look sort of dainty and unassuming from the outside, but inside they are basically blueberry jam!