Month: October 2011 (Page 1 of 4)

I suppose this is technically not a ‘sweet’ recipe, but the smell of fresh bread (English muffins in this case!) makes me think of cooler weather so I thought it would be appropriate for the ITS audience. Homemade English muffins are definitely worth your time and effort. These muffins are baked versus cooked on a griddle, giving you time to contemplate yummy toppings… butter, honey, jam, peanut butter, butter (did we mention butter?)… endless possibilities!

Homemade English Muffins  

Makes 12 muffins  

Ingredients:

• 6 oz all-purpose flour
• 5-3/4 oz white whole wheat flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon*
• 2 tablespoons sugar
• 2 teaspoons instant yeast
• 9 oz (1 cup + 2 tablespoons) lukewarm milk
• 1 oz (2 tablespoons) melted butter
• 2 teaspoons cider vinegar,
• cornmeal to coat the muffins

*Note: if you want to make ‘plain’ English muffins, just omit the cinnamon!

1. Mix all the ingredients except the semolina or cornmeal. Beat for 1 minute at high speed of an electric mixer; the dough will become somewhat smooth.
2. Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes or until  quite puffy.
3. Line a large (18″ x 13″) baking sheet with parchment. Grease twelve 3-3/4″ English muffin rings** and place them on the baking sheet. Sprinkle cornmeal into each ring.
4. Turn the dough onto a lightly greased or floured work surface. Cut it into 12 equal pieces; (each will weigh a scant approximately 2 ounces). Shape the dough into balls. Place each ball into a ring, pressing it down to flatten somewhat. Sprinkle with a bit more cornmeal. Place a sheet of parchement on top of the rings and then another baking sheet. The second baking sheet should be resting on top of the rings.
5. Let the muffins rise for about 60 to 90 minutes, until they’ve puffed up noticeably. While the dough is rising, preheat the oven to 400 deg F.
6. Bake the risen muffins for 10 minutes. Flip the pans over (be careful!) and bake for 5 more minutes. Remove the top pan, and bake for an additional 3 to 5 minutes, until the muffins are a light golden brown (the interior of a muffin should register about 200 deg F on an instant-read thermometer if you want to be very technical).
7. Remove the muffins from the oven and transfer them to a rack to cool. Remove the rings as soon as possible (the metal rings will be hot so wait a few minutes). When completely cool, store muffins in a plastic bag. Freeze, if desired.

**If you don’t have English muffin rings, shape the dough into balls, flatten and place on the baking sheet without the rings. Follow the rest of the directions (muffins might be a little thinner than those baked in the rings but they will still taste great!).

**Recipe adapted from King Arthur Flour, ‘Baked English Muffins’

Click Here for More of Recipe Central

I poached this recipe from my friend John Sarich and his latest book Chef in the Vineyard.  Even though I haven’t tested this myself, I know you can’t go wrong with anything this guy creates!  Oh, and while avocados and oranges may not be appealing to those in our colder climes, here in AZ it’s a balmy 91 degrees on Halloween….refreshing be good!!

Chef John Sarich’ Avacado and Orange Salad

For Dressing:

• 1/4 Cup Olive Oil

• Juice of 1/2 lemon

• Juice of 1 lime

• 2 cloves garlic, smashed

• 1/2 t. dry mustard

• 1/4 t. chili powder

• 1/4 t. honey

• Pinch Salt

• Pinch Black Pepper

For Salad:

• 2 heads Bibb lettuce

• 1 large avocado, cut into thin wedges

• 2 tomatoes, cut into wedges

• 1 to 2 oranges, peeled and cut into segments

• 1 red onion, cut into thin slices

• 1 T. chopped fresh cilantro for garnish

Prepare dressing by putting all ingredients into a jar and shake well, or blend in a blender until smooth.

Place the lettuce on a plate.  Arrange the prepared avocado, tomatoes, oranges, and onion on top of the lettuce.  Garnich with cilantro and drizzle the salad with dressing just before serving.

John recommends these wines for pairing…Conn Creek Sauvignon Blanc, Napa Valley; or Stag’s Leap Wine Cellars Arcadia Vineyard, Chardonnay, Napa Valley

We’re hoping October will go out with a bang with our last German recipe of the month. Currywurst is a popular ‘fast food’ in Germany, particularly Berlin (approximately 800 million servings are sold in Germany each year!). This is an easy recipe that uses ingredients that you probably already have in your kitchen… In other words, ‘have your wurst (currywurst, that is) and eat it, too’ in the comforts of your own home tonight!

Currywurst

Ingredients:

• 1 Tablespoon vegetable oil
• 2 Tablespoons finely minced onion
• 3 Tablespoons good quality curry powder plus extra for sprinkling
• 2 tsp sweet Hungarian paprika
• 2 cups good quality ketchup
• 1 cup water
• 1 lb Bratwurst or Kielbasa

1. Sauté the onion in the oil until it is transparent (DO NOT BROWN). Add curry powder and paprika to onions and quickly sauté just to bring out the flavor, then add the ketchup and water. Simmer uncovered until the sauce is the thickness you desire. Taste and adjust seasonings if desired.
2. Meanwhile, broil or grill bratwurst or kielbasa for 3-4 minutes on each side, or until cooked through. Slice into pieces 1/4” to 1/2” thick.
3. Pour sauce over sausage and dust with an extra sprinkling of curry powder.
4. Serve with French fries or a hard roll.

Click Here for More of Recipe Central

After a highly technical session with pumpkin guts (aka jack-o-lantern carving!), I always like to have a tasty treat at hand. Enter Maple-Pumpkin Whoopie Pies. The aroma of maple is intoxicating, and a creamy pumpkin filling puts this recipe over the top. Take my word for it. Better yet, give this recipe a whirl and find out for yourself!

Maple-Pumpkin Whoopie Pies

Makes   12 whoopie pies

Ingredients:

For the cookies:

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cups packed brown sugar

1/3 cup maple syrup

1 large egg

1 cup buttermilk, at room temperature

1/2 teaspoon maple extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

Pinch of kosher salt

For the filling:

4 ounces (1/2 package) cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1/4 cup canned pure pumpkin

1/4 teaspoon ground cinnamon OR pumpkin pie spice

Pinch of kosher salt

1. Prepare the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). Preheat the oven to 400 degrees F. Using a hand mixer, beat the butter and brown sugar until light and fluffy. Beat in the syrup and egg, followed by the buttermilk and maple extract.
2. Whisk the flour, baking soda, baking powder and salt in another small bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (note: you can also do all of this with a handy-dandy stand mixer!)
3. Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart (about 6-9 cookies per baking sheet). Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.
4. Prepare the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners’ sugar until smooth. Add the pumpkin, cinnamon (or pumpkin pie spice) and salt and beat until smooth.
5. To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.
6. Store filled cookies in the refrigerator.

Click Here for More of Recipe Central