- Bon Appétit | January 2005
1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites
Whipping cream
Assorted fresh berries
preparation
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries
16 May 2008
Buttermilk pudding
-ehow.com
* 1 quart buttermilk
* 3 eggs
* 1 tbs. lime juice
* 4 tbs. granulated sugar
* 2 tbs. powdered sugar
Step1
Beat the eggs well. Caramelize the brown sugar.
Step2
Heat up the sour milk in a saucepan on a low setting. After the milk separates, pour it through a sieve, saving the curds. Return curds to pan.
Step3
Mix in the lime juice, powdered sugar and beaten eggs with the curds and beat well.
Step4
Pour the brown sugar syrup into a pudding mold, then follow it with the pudding mixture.
Step5
Bake for 20 minutes at 375 degrees F.
* 1 quart buttermilk
* 3 eggs
* 1 tbs. lime juice
* 4 tbs. granulated sugar
* 2 tbs. powdered sugar
Step1
Beat the eggs well. Caramelize the brown sugar.
Step2
Heat up the sour milk in a saucepan on a low setting. After the milk separates, pour it through a sieve, saving the curds. Return curds to pan.
Step3
Mix in the lime juice, powdered sugar and beaten eggs with the curds and beat well.
Step4
Pour the brown sugar syrup into a pudding mold, then follow it with the pudding mixture.
Step5
Bake for 20 minutes at 375 degrees F.
08 March 2008
Olive Oil cookies
-Bittman, NYT
* 2 1/2 cups flour
* 1/2 teaspoon baking powder
* Pinch salt
* 1/8 teaspoon black pepper
* 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
* 3/4 cup sugar
* 2 eggs
* 1/2 cup olive oil, plus a little for cookie sheet
* 3/4 cup , or a little more, dry red wine
Method
* 1. Preheat the oven to 375 degrees. Combine the dry ingredients. Beat the eggs with the olive oil and wine. Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
* 2. Drop by rounded teaspoons onto a lightly oiled cookie sheet and back 12 to 15 minutes, or until lightly browned. Cool a couple of minutes, then remove the cookies to a rack to cool further.
* 2 1/2 cups flour
* 1/2 teaspoon baking powder
* Pinch salt
* 1/8 teaspoon black pepper
* 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
* 3/4 cup sugar
* 2 eggs
* 1/2 cup olive oil, plus a little for cookie sheet
* 3/4 cup , or a little more, dry red wine
Method
* 1. Preheat the oven to 375 degrees. Combine the dry ingredients. Beat the eggs with the olive oil and wine. Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
* 2. Drop by rounded teaspoons onto a lightly oiled cookie sheet and back 12 to 15 minutes, or until lightly browned. Cool a couple of minutes, then remove the cookies to a rack to cool further.
17 February 2008
smoothies and popsicles
Bases:
Pureéd bananas
Silken tofu
Yogurt
Pudding (milk cooked with corn starch, rice, or tapioca)
Cream
Cool Whip
Sweeteners:
Dates
Maple syrup
Honey
Sugar
Sugar syrup steeped with herbs (lemon verbena, mint)
Flavors:
Chai (ground cardamom, cinnamon) or sweet potato chai (add pureéd sweet potato)
Green tea or jasmine tea (steep several tea bags in hot milk, blend with thick pudding or cream base)
Dark chocolate (sifted good quality cocoa powder or melted dark chocolate, almond extract) or Mexican chocolate (add cinnamon and red pepper) or chocolate cherry (add canned cherries)
Khulfee (ground pistachios, ground cardamom, dash of vanilla extract)
Mango peppermint (pureéd mango, fresh mint and/or peppermint extract)
Orange peppermint (orange juice, a few fresh peppermint leaves, orange zest and lime juice and peppermint extract to taste)
Bluebana (blueberries and orange juice in a banana base)
Mocha (strong coffee + dark chocolate)
Strawberry lime
Strawberry kiwi
Strawberry banana
Raspberry cheesecake (vanilla pudding or cream base, balsamic vinegar and raspberries)
No-guilt cheesecake (balsamic vinegar and vanilla pudding or cream base)
Salty, spicy, sweet adventure (Tabasco sauce and vanilla pudding)
Plum lemon
Prune lime cucumber
Cucumber watermelon lime
Carrot orange pineapple
Peach cherry (add amaretto!) in a cream base
Don't be afraid to add some acid and salt to balance the flavors!
Pureéd bananas
Silken tofu
Yogurt
Pudding (milk cooked with corn starch, rice, or tapioca)
Cream
Cool Whip
Sweeteners:
Dates
Maple syrup
Honey
Sugar
Sugar syrup steeped with herbs (lemon verbena, mint)
Flavors:
Chai (ground cardamom, cinnamon) or sweet potato chai (add pureéd sweet potato)
Green tea or jasmine tea (steep several tea bags in hot milk, blend with thick pudding or cream base)
Dark chocolate (sifted good quality cocoa powder or melted dark chocolate, almond extract) or Mexican chocolate (add cinnamon and red pepper) or chocolate cherry (add canned cherries)
Khulfee (ground pistachios, ground cardamom, dash of vanilla extract)
Mango peppermint (pureéd mango, fresh mint and/or peppermint extract)
Orange peppermint (orange juice, a few fresh peppermint leaves, orange zest and lime juice and peppermint extract to taste)
Bluebana (blueberries and orange juice in a banana base)
Mocha (strong coffee + dark chocolate)
Strawberry lime
Strawberry kiwi
Strawberry banana
Raspberry cheesecake (vanilla pudding or cream base, balsamic vinegar and raspberries)
No-guilt cheesecake (balsamic vinegar and vanilla pudding or cream base)
Salty, spicy, sweet adventure (Tabasco sauce and vanilla pudding)
Plum lemon
Prune lime cucumber
Cucumber watermelon lime
Carrot orange pineapple
Peach cherry (add amaretto!) in a cream base
Don't be afraid to add some acid and salt to balance the flavors!
15 February 2008
Chocolate Truffles
-Mark Bittman, NYT 12/12/07
7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed.
1. Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
2. Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
3. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
Yield: About 1 1/2 cups ganache, or 24 truffles.
7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed.
1. Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
2. Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
3. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
Yield: About 1 1/2 cups ganache, or 24 truffles.
09 February 2008
sticky cinnamon rolls
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 envelope rapid-rise yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup warm water (125°F. to 130°F.)
1/4 cup (1/2 stick) butter, melted
1 egg
1 1/2 cups firmly packed brown sugar
1 cup (2 sticks) butter, room temperature
1 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 cup raisins
Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.
Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 envelope rapid-rise yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup warm water (125°F. to 130°F.)
1/4 cup (1/2 stick) butter, melted
1 egg
1 1/2 cups firmly packed brown sugar
1 cup (2 sticks) butter, room temperature
1 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 cup raisins
Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.
Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.
low-cholesterol cinnamon rolls
-Bon Appetit 1990
1 large russet potato, peeled
1 envelope dry yeast
1/2 teaspoon sugar
1/2 cup warm water (105°F. to 115°F.)
1/2 cup evaporated milk
1/4 cup honey
3 tablespoons vegetable oil
1 teaspoon salt
5 cups (about) unbleached all purpose flour
2 egg whites, beaten to blend
1 1/4 cups firmly packed dark brown sugar
1 cup raisins
2 teaspoons ground cinnamon
Vegetable oil
preparation
Cook potato in medium saucepan of boiling water until tender, about 30 minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and transfer 1 cup to large bowl, reserving remainder for another use. Mix 3/4 cup cooking liquid into potato. Cool to lukewarm.
Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve.
Let yeast mixture stand until foamy, about 10 minutes. Add yeast to mashed potato mixture.
Add milk, honey, 3 tablespoons oil and salt to potato mixture.
Stir in enough flour, 1 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Let dough rest on floured work surface 20 minutes. Gently punch dough down.
Grease large bowl.
Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm area until doubled in volume, about 40 minutes.
Grease large cookie sheet.
Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mixture over dough, leaving 1-inch border on all sides.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
1 large russet potato, peeled
1 envelope dry yeast
1/2 teaspoon sugar
1/2 cup warm water (105°F. to 115°F.)
1/2 cup evaporated milk
1/4 cup honey
3 tablespoons vegetable oil
1 teaspoon salt
5 cups (about) unbleached all purpose flour
2 egg whites, beaten to blend
1 1/4 cups firmly packed dark brown sugar
1 cup raisins
2 teaspoons ground cinnamon
Vegetable oil
preparation
Cook potato in medium saucepan of boiling water until tender, about 30 minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and transfer 1 cup to large bowl, reserving remainder for another use. Mix 3/4 cup cooking liquid into potato. Cool to lukewarm.
Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve.
Let yeast mixture stand until foamy, about 10 minutes. Add yeast to mashed potato mixture.
Add milk, honey, 3 tablespoons oil and salt to potato mixture.
Stir in enough flour, 1 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Let dough rest on floured work surface 20 minutes. Gently punch dough down.
Grease large bowl.
Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm area until doubled in volume, about 40 minutes.
Grease large cookie sheet.
Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mixture over dough, leaving 1-inch border on all sides.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
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