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Lime Meltways

From Recipes [Photograph: Jenny McCoy] Meltaways were one of the first cookies I made when I began my professional baking career. Just like my former pastry chef Celeste Zecola who gave me the recipe, it’s one of my all-time favorites. I’ve made them in a variety of shapes and flavors, at every restaurant I’ve worked since. They’re incredibly easy to make and their delicate, crumbly texture makes them terribly addictive. The only catch? The recipe requires a stand mixer to cream the dough to a very light, airy consistency. (I’ve tried it by hand, and it takes a great deal of time with inferior results.) In this version, I made them with lime zest. But if you’d prefer another flavor—like lemon, vanilla bean or even black pepper—go for it. This dough is as versatile as it gets! Lime Meltaways – makes approximately 3 dozen cookies – Ingredients 1 cup unsalted butter, at room temperature 1/2 cup powdered sugar Zest of 2 limes, finely-grated 1/2 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon salt Procedure 1. Preheat your oven to 350°F. 2. Line two baking sheets with parchment. 3. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, powered sugar, lime zest and…

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Tags: baking, crumbly, dough, flavors, flour-or-frying, lime, meltaways, mixer, pastry, photograph, professional, recipe-requires, results, strolling, texture

Scale Up to a Rustic Italian Cake- Lemon Buccellato with Blackberry Sauce

Here we go. This is the first day in my quest to become a better baker. All the best bakers use weight measurements. So I got myself a kitchen scale. You can get one too if you want to follow along and become a better baker. I chose the EatSmart Precision Pro Scale . I have even added this scale to my OpenSky Shop so it is easy for you to add a scale to your life too. Just CLICK here . To make it even easier, I have a 10% off coupon code you can use. Just type SIPPITY10 in the coupon code box at check out. There may come a time when my baking skills outgrow this scale (keep your fingers crossed). But in the meantime I chose this scale because it seems like a great entry-level piece of equipment. You got to learn to crawl before you walk… so I chose a scale that’s easy to use, that’s reliable and is digital. Besides, at $27.99 (even before the discount) it cannot be beat for function and form. Because let’s face it, this scale is sleek and good-looking. Sup! likes that. I mentioned that this scale was digital. This is important to me. Because I am just getting used to the idea of a scale in my…

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Tags: blackberries, cake, code, Cooks, dough, fingers, food, kitchen, north, spring, times, traditional, Weight, yeast

Sunday Brunch: Simply Perfect Quiche

From Recipes [Photo: Robin Bellinger] Until I made onion custard pie on a whim last fall, I didn’t even know that I liked quiche. Now I adore it. Having finally acquired a proper porcelain quiche dish, I christened it with Tartine’s recipe, which is, unsurprisingly, simple but perfect. The incorporation of crème fraîche makes the custard irresistibly tastier and fluffier, almost like a savory dessert. Keeping the flavoring to thyme, salt, and pepper allows you really to appreciate the eggs and crust. This crust baked up better than any I have made before (including previous attempts at the same recipe for sweet pies, which were, mysteriously, far less successful). It was easier to handle and flakier once baked. Should my new quiche dish get the credit for these tender-crisp and buttery brown layers? No, I finally realized—most of my recipes for crust make two 10-ouce disks of dough, but this recipe makes two 16-ounce disks. That’s a lot more crust! You can, of course, use any unsweetened pastry crust to make quiche, but I thought this generous recipe worked particularly well. I served the quiche last weekend with a citrus salad inspired by Blue Eggs and Yellow Tomatoes : arrange the …

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Tags: attempts, butter, custard, dish, dough, food, incorporation, onion, oven, pepper, photo, Pies, salt, whim

Callie’s Biscuits

Biscuits have always been a mythical bread to me whose perfection was elusive. This is only because I grew up thinking that my sister was born with magical biscuit-making powers. As a teenager, my sister proved to unfailingly make high-rising soft biscuits every time, so my parents deigned her the biscuit maker, and hung up their flour-dusted aprons. I’ve come to find out that biscuits really are not that difficult. In fact, I dared to make my sister a biscuit-topped pot pie over the holidays, and she called the biscuits as good as hers. The biscuits I made my sister are from the famed biscuit maker Callie White of Callie’s Charleston Biscuits in Charleston, South Carolina. People simply go ga-ga over her biscuits. And, in a Serious Eats biscuit throwdown they won, hands down. The following recipe for Callie’s biscuits has recently been my go-to biscuit recipe (besides the one’s I grew up on ), and it wows ‘em every time. Secret ingredient: cream cheese. Yes, y’all! Lately, I’ve been cutting the biscuit dough into squares — rectangles really — to avoid mashing all the scraps together left over from using a round cutter. Every one knows that …

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Tags: aprons, biscuit, dough, flour, holidays, ingredient, mac, parents, press-the-dough, recipe, rectangles, scraps, secret, squares, wetter

New Ideas for leftovers!

So, back from Valentine’s Day madness. I made Menu 2 and it was delicious. Also, I could not resist and had to also make the baked bananas from menu 1 – they were a revelation, especially hot out of the oven with the cold icecream. Divine! I know, again with the leftovers – but it really is a money saver if you learn what to do with them. Think of your leftovers this way: they are take-out without the out. They are already in you fridge. So, what new ideas do I have. Well, how about calzone? I am sure you have come across ready made pizza dough in the prepared foods section of your supermarket – it maybe in the freezer section, but then the recipe will not be instant – you have to give the dough a chance to de-freeze – usually a day in the fridge will do that. In a good supermarket you will find whole wheat pizza dough – and I think that is worth the money. You could make your own dough – but it makes the recipe a little more complex, not much more, but enough to disqualify it for a quick weekday dinner. So what can we put into our calzone – well what can’t …

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Tags: brush-the-dough, calzone, calzones, dinner, dough, fast vegetarian, freezer, i like natural food, ideas for leftovers, italian, leftovers, marinara, sauce, scissors

Fasnacht

Fasnacht Makes 50 Fasnacht Ingredients: ¼ cup warm water 1 pkg. yeast 2 tbsp. sugar 2½ cups lukewarm milk 4½ cups flour 4 eggs, beaten ½ cup lard, melted 1 cup sugar dash of salt 5 ½ cups flour Directions: 1). Dissolve yeast in warm water. 2). Mix next three ingredients together, then add to yeast mixture. Set in warm place and let rise overnight. 3). In the morning add next four ingredients. Add last batch of flour slowly; it may not all be needed. Dough should be sticky but able to be handled. 4). Let rise until doubled, approximately 2 hours. 5). Roll out and cut with biscuit or doughnut cutter, with or without a center hole. Let rise 1 hour. 6). Deep fry in hot oil at 375 degrees for several minutes, turning until brown on both sides. Among the PA Germans, Shrove Tuesday (day before Ash Wedsnesday) is known as Fassnacht Day (night before the fast). In a symbolic effort to rid their homes of leavening agents and to feast before Lent, many PA Germans cooks spend part of their day making Fassnachts. The cakes are made of yeast dough, and tradition requires that they be shaped

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Tags: cup, delicious recipes, dough, doughnut, flour, germans, homes, lukewarm, morning, sugar, symbolic-effort, warm, water, wedsnesday

Sweet Treats: Finnish Buns

Our friend Megan is spending the winter in Turku Finland with her family. According to Megan, the ultimate Finnish woman is BUN SCENTED, and given the fact that most of the Finnish diet is comprised of pickled fish and chunks of Rudolph, it makes perfect sense to us. She’s been making buns every weekend and was kind enough to share her recipe. They look delicious. CINNAMON AND CARDAMOM BUNS makes about 35 buns bun dough 250 ml (1 cup) tepid milk 100g caster sugar (it says superfine here) 25 g ( 1 oz) fresh yeast 1 egg, lightly beaten 125 g butter, softened 2 tsp ground cardamom (NB this is sold ground in pencil-length plastic tubes in Finland for some reason) 1 tsp salt 650 g (5.25 cups) cake frour or plain (all-purpose) flour cinnamon butter 2 tsp ground cinnamon 50 g caster (superfine) sugar plus 1 tbsp for sprinkling 80 g butter, softened 1 egg, lightly beaten Put milk and sugar in bowl and crumble in the yeast. Leave for 10 minutes or until the yeast begins to activate. Add egg, butter, cardamom and salt and mix in. Add the flour, bit by bit, mixing it in with a wooden spoon until…

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Tags: buns, cinnamon, cinnamon-butter, dough, family, finnish, food and photos, Portions, sweet treats, winter, work, yeast

Cakespy: Up in Eclair

From Recipes The Serious Eats’

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Tags: circumfrence, clouds, country, dough, filling, film, george-clooney, icing, icing-or-edible, jessie oleson, pastry, planes, recipes

Cook the Book: Hazelnut Poppy Seed Cookies

From Recipes [Photograph: Caroline Russock] Sometimes you are just on a roll and yesterday my roll involved baking copious amounts of cookies. After I finished baking Thomas Keller’s Chocolate Chip Cookies , I decided to use my preheated oven to bake up another batch, this time Hazelnut Poppy Seed Cookies from The Grand Central Baking Book by Piper Davis and Ellen Jackson. The first order of business was to toast and peel the hazelnuts, which proved to be easier said than done. I had opted to buy the less expensive hazelnuts (also sold as filberts) with their skins still intact. As per the book’s instructions I laid them out on a sheet pan and roasted them at 350

Tags: baking, baking-book, butter, chocolate, cookies, dough, grand central, hazelnuts, oven, piper-davis, poppy, recipes, skins, vanilla

Soy and Seitan Roast

All of the recipes on this blog are vegetarian (and sometimes vegan), but I try to post recipes that would appeal to eaters of all persuasions. This recipe, though, is a very vegetarian recipe, so look away meat-eaters and others who are appalled that people eat “meat substitutes.” (Eat Me Daily reamed me a few years ago on this exact same recipe. It was hilarious.) Instead of thinking of tofu or seitan as meat substitutes, it’d be much more open-minded of you to think of them as real food. Because that’s what they are. If you can’t, that’s fine. This post is more of a reference for me, because I plan on making this roast frequently. This year, I’d like to get away from buying Tofurky slices and make my own soy-seitan roasts. I managed to bake my own bread last year (except maybe three store-bought loaves), which is quite a feat considering I go through a loaf a week packing sandwiches for work every day. Now I just need to make my own sandwich innards. This really is my favorite homemade seitan, partly because it’s not really seitan. Seitan I make at home is a bit too chewy and dense (I’ve tried many…

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Tags: basting, basting-broth, daily, dough, ingredients, recipe, recipes, roast, soy, vegan, Vegetarian