Based on the Mini Pumpkin Pie Cinnamon Buns from Sophie of Flour Arrangments
Begin by infusing your sugar with sage.
In an airtight jar,
Place 2 cups of sugar
3 spring sage that has been bruised until the aroma is apparent
Stir even couple days and use after 2 weeks (I only waited 9 ten days)
After 2 weeks, make your baked goods
Dough:
Combine in the bowl of a stand mixer with a hook attachment until everything comes together as dough:
2 cups all purpose flour
½ cup whole wheat flour
1 tsp yeast
¼ cup orange juice
¼ cup whole milk
1/3 cup sage sugar
½ tsp vanilla extract
1 tsp finely shredded orange zest
pinch dried orange peel powder (from the Chinese store)
pinch Chinese 5 spice powder
4 T roasted acorn squash puree
1 egg (slightly beaten)
Knead for 8 minutes
Cover with a towel and let rise for 2 hours.
While the dough is rising, create the filling.
Filling:
Warm:
½ cup brown sugar
½ cup orange juice (preferably fresh)
When still warm, add:
1 cup roasted acorn squash puree
½ t cinnamon
½ t Chinese 5 spice powder
½ t nutmeg
1 t sage sugar
Let the filling rest
This dough doesn’t rise very high. Roll out the dough into a rectangle that is ½ inch thick. (I think mine was about 24 by 18 but I am terrible with dimensions.)
Cover with the filling, then sprinkle the filling with wheat germ and roasted squash seeds.
Roll up to make a long rectangle. Place this on a baking sheet and freeze for about ½ hour.
Using a serrated knife, cut cross-sections of this roll that are about 1 inch thick. Line up these rolls (cut side up) in a greased pan.
Proof again for 40 minutes
Bake at 350 for 20 minutes (convection oven)
As the buns cool, make your glaze:
Orange Glaze
In a saucepan, simmer until thick (stir continuously):
2 cups powdered sugar
½ tsp orange extract
3 T whole milk
Full Blog Post
Read more!
Showing posts with label Meal Course: Brunch. Show all posts
Showing posts with label Meal Course: Brunch. Show all posts
Asparagus Souffle
Using a sharp paring knive, nip the top off 4 eggs, pour out egg and then separate the yolks. (You will only use 3 whites and 2 yolks, but have enough filling for 4 eggs.)
Steam 1/2 bunch asparagus, chop and puree (use the steaming water to help). Add
1 t salt
1/2 t pepper
1/4 tsp mustard powder
two yolks
2 T flour
2 T parmesan cheese
Whip egg whites until still peaks. Fold the egg whites into the asparagus. Carefully spoon batter into the egg shell. Bake 5 minutes
Full Blog Post Read more!
Steam 1/2 bunch asparagus, chop and puree (use the steaming water to help). Add
1 t salt
1/2 t pepper
1/4 tsp mustard powder
two yolks
2 T flour
2 T parmesan cheese
Whip egg whites until still peaks. Fold the egg whites into the asparagus. Carefully spoon batter into the egg shell. Bake 5 minutes
Full Blog Post Read more!
Almond-Crusted Fried Chicken
Full Blog Post
The night before, soak 8 pieces of chicken (we used dark meat) in:
2 cups of buttermilk
1/2 cup almond milk
3 T lime juice
Drain the chicken, pat dry, and rest for 10 minutes.Dredge the chicken in 1.5 cup flour that has been seaoned with
2 T of salt
2 T paprika
2 t cayenne pepper
1/4 cup almond flour
Let the chicken rest 10-15 minutes.
Dredge the chicken in fresh buttermilk and then dredge in flour and sliced almonds
Fry in vegetable shortening (oh yes, shortening.) Or, if you go that way, lard.... Read more!
Baked Challah French Toast
Toast 1 sliced loaf of challah
In a bowl combine:
8 oz cream cheese
2-3 T brown sugar
2-3 T maple sugar
Spread the cream mixture on the challah and overlap into a pan
In a large bowl mix:
6 eggs
2 yolks
2 cups half-and-half
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
Pour the eggy mixutre over eggs and then weigh french toast down with another pan. Refrigerate over night.
The next morning, bake with a water bath for 60 minutes at 375 degress.
Serve with strawberries and maple syrup.
Full Blog Post
Read more!
Peach, Corn and Tomato Salsa
Dice:
½ ripe peach
5-6 cherry tomatoes (I used both orange and red ones)
½ an ear of corn
½ small green chilli pepper
Add
½ - 1 tsp fresh mint
In oil, heat and then add to salsa
1 tsp mustard seeds
5 curry leaves
Toss everything, add salt and lime to taste.
Blogged At
Read more!
Herbed Crepes
Mix until smooth:
1 & 2 T cup flour
4 eggs
1 1/3 cups milk
pinch of salt
1 handful herbs
Let sit covered 40 minutes
Full Blog Post
Read more!
Dosa
Soak overnight in two separate bowls:
2 cups urad daal
1 cup rice
Blend until you get a thick batter. (I did this by blending each separately and then mixing the two in a bowl.) Add
1 T salt.
Ferment over night. (I placed the bowl on a chair over the heater vent.) Read more!
Duck Bacon
Marinate 1 duck breast in:
3 T Major Greys
3 T Honey
15 black peppercorns crushed
1.5 cups coffee
.5 cups water
.5 cups oil
1/3 cup jaggery
2 1/2 tablespoons Insta Cure No.1
After 15 hrs or so, drain the marinade, pat the breast dry, score the flesh and then smoke.
Slice very, very thin. Serve on salad with shaved carrots and grapefruit (or eat from the fridge.)
Full Blog Post
Read more!
Gluten-free Pancakes
Separate 2 large eggs.
Beat the whites until fluffy but not stiff.
Combine the yolks with and whip with a fork:
1 1/2 c milk
2 t vanilla extract
3 T melted ghee (cooled)
In another bowl, sift together:
1 1/3 c. GF flour (I bought storebought)
3/4 tsp. salt
2 tsp and a pinch baking powder
3 Tbsp. sugar
Add the egg mixture to the dry ingredients. Mix quickly. Fold in the egg whites.
Let batter rest for 10 minutes and then cook on a hot griddle. Serve warm.
Full Blog Post
Read more!
Mango Pancakes with Vegan Shrikhand-style Topping
Full Blog Post
Vegan Mango Pancakes
Mix the following:
1 cup wheat flour
1 T +1 t baking power
1/8 t baking soda
1 pinch (1/8 t) salt
1 T sugar
1 cup unflavored organic soy milk
1 T olive oil
On an oiled cast-iron skillet, place 4--5 pieces of diced mango. Brown for a few minute.
Add a few tablespoons of pancake batter. Brown and flip.
Shrikhand-style topping
Combine:
3 T yoghurt
1 t rose water
2-3 t crushed pistachios
1 t cardamom
1-3 pieces of saffron steeped in 2 T warm soy milk
2 t sugar
Read more!
Masala Confetti Style for Dosas
Full Blog Post
Saute
½ small onion, diced
1 t cumin
1 t turmeric
1 tiny pinch chili powder
When this is browned, add and saute for a few minutes
1 carrot diced (ideally maroon)
2 small red potatoes
After 2-3 minutes, add
1/4 cup water
¼ cup baby lima beads
¼ cup soy beans
Saute until everything is tender.
Read more!
Saute
½ small onion, diced
1 t cumin
1 t turmeric
1 tiny pinch chili powder
When this is browned, add and saute for a few minutes
1 carrot diced (ideally maroon)
2 small red potatoes
After 2-3 minutes, add
1/4 cup water
¼ cup baby lima beads
¼ cup soy beans
Saute until everything is tender.
Read more!
Pumpkin Ginger Corn Bread
(based on the recipe on the Quaker Corn Meal bin)
¾ cup white corn meal
¼ cup coarse ground yellow grits
1 cup whole wheat flour
2 tsp baking powder
1 cup buttermilk
2 eggs
½ cup pumpkin puree
1 tsp salt
1 tsp ground ginger
2 tsp ginger juice
Mix, fill mini-cupcake tins until almost full, and bake at 375. (forgot to time it, but maybe 15 minute if that.) Makes 36 minimuffins.
Parathas with Potatoes and Arugula Flowers
To make dough, mix in a shallow, flat bowl or pan:
1 cups whole wheat flour
1/2 teaspoon salt
Drop by drop add warm water until you get a sticky bread-like dough
Cover and set aside.
To make the stuffing, boil, peel, and mash:
1 large potatoes
Add:
1/4 cup onion, finely chopped
1 t cumin/coriander powder
½ teaspoon salt
1 Tablespoons fresh arugula flowers
In the palm of your hand, create small balls, flatten them, and then fill with a small amount of the filling. Gather up all the dough and then roll it out.
Full Blog Post Read more!
1 cups whole wheat flour
1/2 teaspoon salt
Drop by drop add warm water until you get a sticky bread-like dough
Cover and set aside.
To make the stuffing, boil, peel, and mash:
1 large potatoes
Add:
1/4 cup onion, finely chopped
1 t cumin/coriander powder
½ teaspoon salt
1 Tablespoons fresh arugula flowers
In the palm of your hand, create small balls, flatten them, and then fill with a small amount of the filling. Gather up all the dough and then roll it out.
Full Blog Post Read more!
Viniagrette with Siracha, honey and blackpepper
(this is really an approximation)
Mix 1 T sriacha with 1 T honey and microwave for 30 second
Add sea salt and plenty of crushed black pepper
1/2 cup or less grapefruit juice
Drizzle in grapeseed oil while whipping.
Full Blog Post Read more!
Mix 1 T sriacha with 1 T honey and microwave for 30 second
Add sea salt and plenty of crushed black pepper
1/2 cup or less grapefruit juice
Drizzle in grapeseed oil while whipping.
Full Blog Post Read more!
Waffles--Raspberry, Sweet Potato, Lime
Full Blog Post
(using a recipe modified from Spice Island Vegan and, well, bastardized, made non-vegan and served with meat. Sorry, Spice Island Vegan.)
Combine in a bowl:
2 1/4 milk
2 large sweet potatoes (about 15 oz), cooked and riced
1/4 cup oil
1/4 cup brown sugar
1 egg
2 teaspoon vanilla extract
Once the wet ingredients are combined, add the dry:
2 1/4 cup all purpose flour
1/4 cup almond flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 t lime zest
These rise! Do not overfill the waffle iron. Fill the waffle iron only halfway up.
Once they are in the iron sprinkle in the raspberries. We found whole raspberries messed things up so we used tiny chunks of raspberry--about 1 berry per waffle. In total for the whole batch we used about 1/3 cup frozen raspberries
Serve with Warm Rapberry Lime Coulis (use the juice and the rind), Maple Syrup, and Hot Sauce. Read more!
(using a recipe modified from Spice Island Vegan and, well, bastardized, made non-vegan and served with meat. Sorry, Spice Island Vegan.)
Combine in a bowl:
2 1/4 milk
2 large sweet potatoes (about 15 oz), cooked and riced
1/4 cup oil
1/4 cup brown sugar
1 egg
2 teaspoon vanilla extract
Once the wet ingredients are combined, add the dry:
2 1/4 cup all purpose flour
1/4 cup almond flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 t lime zest
These rise! Do not overfill the waffle iron. Fill the waffle iron only halfway up.
Once they are in the iron sprinkle in the raspberries. We found whole raspberries messed things up so we used tiny chunks of raspberry--about 1 berry per waffle. In total for the whole batch we used about 1/3 cup frozen raspberries
Serve with Warm Rapberry Lime Coulis (use the juice and the rind), Maple Syrup, and Hot Sauce. Read more!