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!
Tags: jam, preserves
In honour of the Royal Baby, I’ve whipped up something that I think of as very British– gooseberry jam. Gooseberries are high in pectin, so they’re ideal for jamming. Also, when my CSA gave them to me last weekend, I really couldn’t think of anything else to do with them.
I had just two half-pints of gooseberries, so I weighed what I had and scaled down the recipe below accordingly. Even though I had a mix of red and green berries, the jam took on a brilliant rosy color as it bubbled away. My little batch cooked quickly, and gave me a pint of jam plus a smidge extra (that’s what’s left in the pot). A raw gooseberry packs a tart punch, but this jam has a great sweet-tart balance and just a hint of vanilla. Maybe I’ll fold it into whipped cream for a fool or a trifle. That is, if we don’t eat it all on our morning crumpets.
Did you know that “gooseberry” is British slang for what we call “third wheel”? Interesting.
Gooseberry Jam— makes about four 1/2-pint jars
adapted from The Preservation Kitchen by Paul Virant
Steph’s Notes: This is a pretty small batch of jam– small enough that I personally would just store the jars in the fridge and not bother to water bath process them. You can certainly process them to extend shelf life, though, if you choose. New boxes of Ball jars come with instructions on how to do this, or you can find great tutorials online (like this one).
If you have trouble telling if your jam is done, you can pop a small plate into the freezer to chill. Spoon a teaspoon of the fruit mixture onto the cold plate and allow to set for 30 seconds. Tip the plate 45 degrees to one side; jam should be a soft gel that moves slightly. If mixture is liquid and runs quickly down the plate, return the jam to the heat and cook, stirring constantly, 2-5 minutes longer; then repeat the test.
907 g (about 6 cups) whole gooseberries, topped and tailed
282 g (about 1 2/3 cups) sugar
14 g (about 1 1/2 tablespoons) lemon juice
1 vanilla bean (seeds only)
-In a heavy-bottomed pot, combine the gooseberries, sugar and lemon juice. Cover with the lid and bring to a simmer over medium-high heat. Remove the lid once the mixture is simmering and stir in the vanilla bean seeds. Continue to cook over moderate heat, stirring frequently with a wooden spoon, for about 15 minutes. Skim off any scum that rises to the surface of the jam during the cooking process.
-You’ll notice some changes in the fruit mixture as it reaches gelling stage. These changes are subtle, but as the jam starts to set, you’ll feel your spoon “drag” on the bottom of the pot when you stir, and the boiling bubbles will slow (similar to candy making). Also, when you hold your spoon up, the liquid will run off the side of it in thick, heavy drops. If you are uncertain, use the cold plate test described in the above notes.
-Spoon or funnel the jam into four clean 1/2-pint jars (even though I don’t water-bath process small batches of jam, I still like to carefully pour boiling water over the jars, lids, funnel and metal spoon before using them, or have them fresh from the dishwasher), leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for several months.
Tags: baking, breakfast
TWD’s crossing a biggie off the list this week– Esther McManus’s Croissants. This probably qualifies as the most technically complicated recipe we’ve made so far. Like puff pastry and Danish, croissants are made from a butter-laminated, or layered, dough. This means a block of butter is encased in dough and repeatedly rolled and folded to create layers that puff in the oven (and flake in your mouth!). Once you get over butter-shock, it’s really fun to make this kind of dough, and if you give someone a homemade croissant they will be seriously impressed by your talents. Cool weather helps when making the dough, and so does leaving yourself plenty of time to let it rest in between rolls and folds.
I could not resist turning half my dough into pains-au-chocolat. Dangerously good–now I remember why I don’t allow myself to buy them! Next time I make croissant dough (that’ll be awhile since I still have like fifteen p-au-c formed in the freezer), I’ll definitely prep almond-filled ones. Would have done it this time, but as usual I procrastinated and didn’t get it together to make the filling. Also, I’ll cut my croissant triangles a bit bigger. I wound up with ones that were only slightly larger than minis and I associate mini croissants with conference room party platters. Although these were much better (and flakier) than any office-croissants I’ve ever had, and here’s proof…
For the recipe, see Baking with Julia by Dorie Greenspan or read Amanda’s Girl+Food=Love. There’s even a video of Esther and Julia making the tart together). Don’t forget to check out the rest of the TWD Blogroll!
P.S.: For something totally unrelated, enter my BOOK GIVEAWAY for a chance to win a copy of Breakfast for Dinner.
Tags: baking, bread, breakfast
Oh my gosh–isn’t this loaf the cutest?!? I’m not in the know with most Scandinavian baked goods, so I wasn’t sure what to expect with Beatrice Ojakangas’s Finnish Pulla bread. Never heard of it, but I was pretty pleased to discover this baby when it came out of the oven. It’s a little bit buttery, a little bit sweet, a little bit eggy and scented with cardamom, one of my favorite spices. Pulla is often shaped into a glorious braided wreath, but I made half a recipe, so I did a loaf instead.
The recipe didn’t suggest making the dough ahead of time, but I wanted to take care of it on Saturday night so I could have fresh-baked bread with jam for breakfast on Sunday morning. I made the dough all the way through the shaping stage (it was a dream to work with in the cooler temps), then put my braided loaf on a parchment lined sheet tray, loosely covered it in plastic and stuck it in the fridge before I went to bed. Early Sunday morning, I took it out and left it on the counter to come to room temperature for a little over an hour before I baked it. Seemed like a good strategy.
Pulla reminds me of challah, but with cardamom and pearl sugar (which I bought at an IKEA in Jersey about a year ago and until Sunday had still never used). I’m glad to have this recipe on my radar now, and I bet leftovers will make good French toast (or will that be Finnish toast??). For the recipe, see Baking with Julia by Dorie Greenspan or read Erin’s The Daily Morsel. Don’t forget to check out the rest of the TWD Blogroll!
Tags: breakfast, waffles
It may be all about dinner on Thursday, but somehow this year I’m not cooking the turkey, so I get to focus on a lazy holiday breakfast instead. The next few days are gonna be go-time at work, cranking out orders for pecan and pumpkin pies and cranberry upside-down cakes. I know already that it will be pastry versus the savory kitchen, battling for space in the one convection oven we have. If I come out alive, sleeping in and having breakfast at home will feel good after all this.
Waffles are a perfect way to use up that open can of pumpkin we always seem to have in the fridge this time of year. And I don’t use my waffle iron that often, so making them seems a little more special than pancakes. These pumpkin waffles have all the usual warm spices I associate with pumpkiny treats, and they cook up to that beautiful rusty orange color of autumn leaves. Maple syrup is my normal waffle topping, but I’m kind of thinking that cranberry sauce would be pretty good, too.
Pumpkin Waffles– makes 4-6 large round waffles
from Pumpkin Waffles Blog
Steph’s Note: Don’t have a kitchen scale? This recipe with volume measurements can be found here.
50 g light brown sugar
24 g cornstarch
156 g all-purpose flour
7.2 g baking powder
3.0 g salt
3.0 g cinnamon
3.5 g ginger
0.5 g cloves
0.6 g freshly grated nutmeg
2 large eggs
240 g whole milk
244 g canned solid-pack pumpkin
56 g unsalted butter, melted and warm
maple syrup and butter for serving
-Heat the oven to 200°F and heat a waffle iron, preferably a Belgian waffle iron.
-Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
-Separate the eggs– yolks go in a medium-sized bowl and whites get set aside in a smaller bowl.
-Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
-Whip egg whites with a hand mixer on high to stiff peaks (you could do this by hand instead)– about 1 1/2 – 2 minutes. Set aside.
-Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
-Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
-Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
-Brush the waffle iron with a little vegetable oil. Working in batches, cook the batter in the waffle iron according to the manufacturer’s instructions until crisp and golden. Set the waffles directly on the oven rack to keep warm. Do not stack them.
-Serve the waffles with the syrup and butter. You can freeze leftover waffles to recrisp another day.