May 4th, 2006 by alice
Tags: Chefs, Curd, Lime, Mean
INGREDIENTS
- 4egg yolks
- 1/2cupsugar
- 1pinchsalt
- 6tablespoonslime juice
- 4tablespoonsunsalted butter, softened and cut into pieces
- 2teaspoonslime zest (optional)
- 1-2dropgreen food coloring (optional)
DIRECTIONS
- In a non-reactive saucepan, whisk yolk and sugar until well combined.
- Add remaining ingredients except lime zest and food coloring.
- Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
- DO NOT ALLOW TO BOIL.
- Pour through strainer, stir in zest and food coloring.
- chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.
Posted in Recipes | No Comments »
May 4th, 2006 by alice
Tags: Tarts, Tollhouse
INGREDIENTS
- 1cupunsalted butter, melted
- 1 1/3cupsdark brown sugar
- 1egg
- 1egg yolk
- 1/4cupwhite sugar
- 1teaspoonpure vanilla extract
- 1teaspoonbaking soda, mixed with
- 1tablespoonhot water
- 2cupsflour
- 1/4teaspoonsalt
- 1bagminiature chocolate chips
DIRECTIONS
- Prepare dough by mixing melted butter with brown sugar, then the white sugar, egg, egg yolk and vanilla.
- Stir in the soda mixture, flour and salt.
- Then add the chocolate chips.
- Chill batter for 30 minutes.
- Preheat oven to 350.
- Pack dough half way full in cups of miniature muffin pan.
- Bake 15 to 17 minutes.
- Cool 10 minutes in pan, then pop out.
Posted in Recipes | No Comments »
May 4th, 2006 by alice
Tags: Dalesmen
INGREDIENTS
- 3/4cupbutter, plus
- 1tablespoonbutter
- 2/3cupsugar
- 5tablespoonspotato flour
- 1cupflour
- 3/8cupheavy cream(whipping)
- 1teaspoonvanilla sugaror pure vanilla extract
- 1cuphazelnuts or almonds, coarsely chopped
DIRECTIONS
- Cream butter and sugar until light and fluffy.
- Mix potato flour with flour and vanilla sugar, if used.
- Sift a little into the butter mixture and stir.
- Add cream, vanilla extract if used, the remaining flour and coarsely chopped nuts.
- Drop by teaspoonfuls onto greased or parchment covered cookie sheet and bake for 10-12 minutes in a preheated 350°F (175°C) oven for 10-12 minutes or until light golden in color.
Posted in Recipes | No Comments »
May 4th, 2006 by alice
Tags: Babka, Country, Ukrainian
INGREDIENTS
-
FOR THE SPONGE
- 2teaspoonssugar
- 1/2cup lukewarmwater
- 2packagesdry yeast
- 1cup scaldedmilk, lukewarm
- 1cupflour
-
Bread
- 6eggs
- 1teaspoonsalt
- 1cupsugar
- 1cup meltedbutter
- 2tablespoons gratedfresh lemon rind
- 5 1/2cups siftedflour, about
- 1cupraisins(or more)
DIRECTIONS
- Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand until softened.
- FOR THE SPONGE: Combine dissolved yeast with the lukewarm milk and 1 cup of flour.
- Beat well, cover, and allow the sponge to rise in a warm place until light and bubbly.
- Beat the eggs with the salt, add the sugar gradually, and continue beating.
- Beat in the butter and lemon rind.
- Combine this mixture with the sponge.
- Stir in the flour and KNEAD IN THE BOWL for about 10 minutes.
- This dough should be slightly thicker than for the usual babka mixture.
- Knead in the raisins.
- Cover and let rise in a warm place until double in bulk.
- Punch down, knead a few times, and let it rise again.
- Butter tall, round baking pans (or coffee cans) with soft butter sprinkling them lightly with fine bread crumbs and fill them ONE-THIRD FULL.
- I like to use greased parchment paper on the bottom and sides of pan.
- For this recipe you will need about 2 or 3 large coffee cans.
- If you are going to use smaller cans, you will need more of them and use your judgment to how many you will need.
- Adjust baking time for the smaller cans.
- Cover and let rise in a warm place until the dough reaches the brim of the pan.
- Brush the loaves with a beaten egg diluted with 2 Tablespoons of milk or water.
- Bake in a moderately hot oven (400 degrees F) for about 15 minutes, then lower the temperature to 350 degrees F.
- ,and continue baking for 40 minutes longer, or until done.
- Avoid browning the top too deeply.
- If necessary, cover with aluminum foil.
- Remove the baked loaves from the oven and let them stand in the pans for 5 to 10 minutes.
- Tip each loaf very gently from the pan onto a cloth-covered pillow.
- Do not cool the loaves on a hard surface.
- This is extremely important.
- Careless handling of the baked babka may cause it to fall or settle.
- As the loaves are cooling, change their position very gently a few times to prevent settling.
- If desired, the cooled loaves may be iced or glazed and decorated with bakers’ confetti.
- This is the custom in the old country.
- Babka is always sliced in rounds across the loaf.
- The sliced bottom crust serves as a protective cover, and it is put back to prevent the loaf from drying.
- BABKA WITH pumpkin: This is a very old recipe, but it is worth preserving.
- Mashed pumpkin imparts a mellow, yellow color to babka and keeps it fresh and soft for days.
- A fewer number of eggs is required when pumpkin is used.
- Follow the preceding recipe for Country Babka.
- Add 1/2 to 2/3 cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of orange juice and about 4 eggs.
- Add enough flour to give a soft dough.
- Traditional Ukrainian Cookery by S.
- Stechishin.
Posted in Recipes | No Comments »
May 4th, 2006 by alice
Tags: Easter, Paska, Ukrainian
INGREDIENTS
- 2 (4 1/2 teaspoon)envelopesactive dry yeast
- 1tablespoonsugar
- 1tablespoonflour
- 1/4cupwarm water
- 12cups siftedall-purpose flour(you might need less)
- 2cupsmilk, warm(100° to 110°)
- 3largeeggs, room temperature
- 8largeegg yolks, room temperature
- 2/3cupsugar
- 1/4teaspoonsalt
- 1teaspoonpure vanilla extract
- 1lemon, zest of
- 1orange, zest of
- 3tablespoonsrumor brandy
- 8tablespoonsunsalted butter, melted,plus more for pans
- 1/2cupvegetable oilor sunflower oil
-
FOR BRUSHING TOPS OF PASKA
- 3largeeggs, separated
- egg whites, for brushing under motifs
- egg yolks, plus
- 1tablespoonwater, for brushing tops of paska
DIRECTIONS
- In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°).
- Mix until smooth.
- Set bowl aside until mixture is bubbly, 10 to 15 minutes.
- FOR THE SPONGE: Add 4 cups of the flour and milk to yeast mixture.
- With a wooden spoon, mix until well combined.
- Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
- In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
- Add the SPONGE mixture.
- Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
- Whisk on medium speed until combined.
- Remove whisk attachment from machine, and fit with the dough hook attachment.
- With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
- Transfer dough to a clean work surface.
- Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
- Transfer dough to a large bowl, and cover with a cloth or plastic wrap.
- Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
- {Ihad no dough hook so I used wooden spoon and then my hands,{mix well at least 15 min.
- by hand} Place rack in lower two-thirds of oven, and heat to 350°.
- Butter two 9-inch saucepans.
- Cut a piece of waxed paper{I use parchment paper} about 2 inches longer than the circumference of the saucepan.
- Fold this in half lengthwise to make a double thickness.
- Place inside the saucepan, patting it to adhere to the butter.
- The collar should extend 3 to 4 inches above the rim of the saucepan.
- Seal the 2-inch flap with more butter.
- {Butterwaxed paper or parchment too}[I like to cut out circles and put on the bottom off pan, paska comes out easier] When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
- Divide remaining two-thirds dough evenly between saucepans.
- Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
- After 30 minutes, on a clean work surface, shape reserved dough into desired motifs—solar, crosses, rosettes, birds, braids, scrolls, etc.
- Keep any dough that is not being used covered with plastic to prevent it from drying out.
- TO ATTACH MOTIFS: Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
- Attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks.
- Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
- FOR THE GLAZE: In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
- Brush egg mixture on surface of loaves.
- Bake 350 F.
- for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes.
- Cool paska in pans for 30 minutes.
- When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
- Makes two 9-inch round loaves.
Posted in Recipes | No Comments »
