Archive for Breads
This recipe is in no way my own. Justin had these popovers at BLT Restaurant in Atlanta and liked them so much he requested the recipe. I made one small change to BLT’s recipe, although I am certain they would have been magnificent in their original form. These are just the way popovers should be- light, fluffy and just delicious. This recipe adds an extra punch of deliciousness with a cheese topping. Yum!
- 3 cups 2% milk
- 1 cup heavy whipping cream
- 8 eggs
- 4 cups all purpose flour
- 1 ¼ teaspoon kosher salt
- 2 ¼ cups grated gruyere cheese
Place the popover pan in an oven heated to 350°.
Heat the milk and cream together in a small saucepan over low heat. Once the combination is warm, remove from the heat and set side.
In a large mixing bowl whisk the eggs until frothy. Whisk the warm milk mixture into the eggs.
In a medium sized mixing bowl mix together the flour and salt. Slowly stir the dry ingredients into the wet ingredients and continue to stir until the batter is smooth.
Remove the popover pan from the oven and spray with non-stick vegetable spray. Fill the popover cups ¾ full with the batter. Sprinkle 2 tablespoons of cheese on top of each popover. Transfer to the oven and cook for 15 minutes before rotating the pan. Continue to cook for 35 minutes. Remove from the oven and serve immediately.
As a native Vermonter, my father had a few undeniable Green Mountain characteristics. Visits back east from Colorado brought out a typically absent and abnormally thick accent, stories of his one room school house that we’d heard a million times before and stockpiling of maple syrup from his favorite farm. True to his heritage, dad put maple syrup on just about everything and I have to say it is a trait I have inherited. From poultry to sweets, the flavor can dress up the most boring of dishes. I used maple syrup and maple extract in this recipe for an extra punch of this favorite flavor.
Makes 16 muffins
- 2 cups skinned, cored and diced Fiji apples (about 3-4 apples)
- 2 eggs at room temperature
- ¾ cup maple syrup plus extra for brushing tops of muffins
- 1 cup brown sugar
- ½ cup unsalted butter, softened in the microwave
- 2 teaspoons maple extract
- 1.5 cups milk
- ½ cup whipping cream
- 3 cups whole wheat flour
- 1 cup oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- White granulated sugar for dusting
Pre-heat oven to 425°. Grease a muffin pan or pans with butter and set aside.
In a large bowl combine the dry ingredients- the flour, oats, baking powder and salt. Set aside.
In a standing mixer fixed with a batter attachment cream the butter, eggs, sugar and maple syrup on medium speed. While the machine is running slowly add the cream and the milk. Add the maple extract followed by the dry ingredients. Mix until well incorporated then remove the bowl from the stand and gently fold in the apples. Spoon about ¼ cup portions of the batter into the muffin pan and transfer to the oven. Bake for 25 minutes then remove the pans and gently brush the top of each muffin with maple syrup using a pastry brush. Return the muffins to the oven and continue to cook for 10-15 more minutes or until golden brown. Remove the muffins from the oven and dust with the granulated sugar. Let cool in the pan for ten minutes before removing from the pan and allowing to cool on a wire rack for an additional 15 minutes before serving.
My in-laws came to visit us over the 4th and with them came a few bottles of this year’s honey batch. Their honey is undoubtedly the very best I have ever had and served as the inspiration for this corn bread. My husband and I enjoyed this bread on our porch over looking Flathead Lake with two very happy puppy dogs at side. The warm bread combined with the view and the company made for a real treat.
- 1.5 cups fresh corn cut directly from the cob
- ½ cup butter
- 1 cup grated extra sharp white cheddar cheese
- 3 eggs
- ½ cup honey
- ¾ cup heavy whipping cream
- 1 cup cornmeal
-1 cup flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
Pre-heat oven to 400°.
Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the corn and sauté for 5 minutes stirring frequently. Remove the corn from the heat and let cool for 5 minutes before mixing in a large bowl with the cheese, eggs, cream and honey. Melt the remaining butter in the microwave and fold into the wet ingredients.
In another bowl mix the cornmeal, flour, baking powder and kosher salt. Add the dry ingredients to the wet ingredients and gently mix until a smooth batter forms. Pour the batter into a buttered 8 x 8 baking pan and transfer to the oven. Cook for 25 minutes uncovered at which point top the pan with tin foil and continue to bake for an additional 20 minutes or until a tooth pick inserted into the middle of the cornbread comes out clean. Let cool for 10 minutes before removing from the pan and cutting. Serve warm with honey and butter.
I lost my mom to cancer a few years back and anytime I am especially missing her, which is often, I make a meal that reminds me of her. She was an absolute ace banana bread maker and often packed my school lunches with her banana bread sandwiched between cream cheese. Here I used mom’s recipe and added some oats and honey. I also replaced the cream cheese with a mascarpone honey. Although the ingredients are slightly different, the taste is much the same and so is the comfort of mom’s food. As a side note, Ellie, my chocolate lab, also appreciated these little sandwiches. While preparing to take a picture for this post she swooped in and ate 5 sandwiches. Her initial fear of my wrath was clearly calmed by the taste of the sandwiches as she made a second attempt at her food thievery. She is now sleeping on my feet with a very full belly and little regret.
Makes 12 small sandwiches
- 4 cups flour
- 1 cup oats
-2 teaspoons baking soda
- 2 teaspoons salt
- 7 ripe bananas
- 2 eggs
- 2 cups brown sugar
- 3 tablespoons honey
- 1 cup unsalted butter (2 sticks), at room temperature and cut into 1 tablespoon pieces
- ½ cup mascarpone cheese
- 2 tablespoons honey
Pre-heat the oven to 350°.
Combine the flour, oats, salt, baking soda and salt in a large bowl. In the bowl of a standing mixer combine the eggs, sugar, honey and bananas. Mix on medium-low until the bananas are fully incorporated. Continue to mix on medium-low speed and add the butter one piece at a time. Once all the butter is added, mix for 2 additional minutes. Now add the flour mixture on cup at a time and mix until fully incorporated with the wet ingredients.
Butter and flour 2 loaf pans. Equally distribute the batter into each pan and transfer to the oven. Cook for 1 hour at which point insert a tooth pick into the middle of each loaf to test if done. If the tooth pick comes out clean it is done. If the toothpick comes out with batter on it continue to cook for 10-15 minutes.
Remove the pans from the oven and let cool for 10 minutes. Carefully remove the loaves from the pan and transfer to a wire cooling rack. Cool the bread the rack for 30 minutes.
Meanwhile, make the spread by combining the mascarpone and honey in a small bowl.
Cut the bread along the width of the loaf into ½” thick slices. Spread the honey mascarpone onto one piece of bread and sandwich it with another piece of bread. Cut in half for smaller tea sandwiches and enjoy.
As a young child, my parents essentially gave me carte blanche to experiment in the kitchen and make whatever food creations my heart desired. Circa age 7, I remember being particularly proud of my Tabasco, Worchester and raisin bread. My parents swallowed down this undercooked and utterly horrific mush all along singing my praises and encouraging me to continue my work in the kitchen. I now attribute my passion for cooking to their good nature and amazingly strong gag reflexes. This brioche is a fine example of the evolution of a cook from the very bad dishes to the very good. A basic brioche recipe with a kick of maple extract and cinnamon and served with a raspberry honey butter for spreading.
- 2 envelopes yeast
- 1/3 cup warm water
- 1/3 cup whole milk
- 3 and 3/4 cups all purpose flour
- 2 teaspoons salt
- 3 eggs and one egg white lightly beaten
- 1/4 cup sugar
- 3 sticks butter at room temperature
- 1 teaspoon maple extract
-1/2 teaspoon cinnamon
- 1 sticks room temperature butter
- ½ cup fresh raspberries
- 2 tablespoons honey
In a food processor, blend raspberries, honey and butter until well incorporated. Spoon mixture into a small serving bowl. Cover and refrigerate for at least one hour before using.
Place yeast in a small bowl. Heat milk in a small saucepan over low heat until an internal thermometer reads 110°. Pour milk over yeast, followed by the water. Stir once and then let the mixture sit until the yeast has fully dissolved. This will take about 3-5 minutes. Pour mixture into a standing mixing bowl attached with a dough hook. Add flour and salt and mix on a low speed for 30 seconds. Increase speed to medium and add the 3 eggs. Stir for one minute then add the sugar, maple extract and cinnamon. Decrease the speed to low and add the butter, 2 tablespoons at a time. Continue to mix until the butter is fully incorporated into the dough, about 10 minutes. Remove the mixing bowl from the stand. Cover the bowl with cellophane and let sit for 1.5 hours at room temperature. The dough should double in size during this period. Remove the cellophane and punch down the dough with your fists and loosen it from the sides of the bowl. Recover and refrigerate overnight.
Remove the dough and divide into three equally sized pieces. Roll each piece into a 6 inch log and place in a buttered and floured loaf pan. Allow the dough to rise again for two hours. Top the dough with a light brush of the egg white.
Place oven rack in the middle position. Pre-heat oven to 400°. Cook the loaves for 30 minutes or until a toothpick inserted into the middle of each loaf comes out perfectly clean.
Remove bread from oven and let cool in the pan for 20 minutes. Remove bread from pan and let cool on a baking rack for an additional 2o minutes. Cut bread into 1/2 inch slices, toast and serve with raspberry honey butter.