Creating memorable and healthy dining experiences.
Saint Lucia Day: Serving Up Saffron Buns in Bed – johanna
December 13th, 2008 | Filed under: Breads, CREATING MEMORIES
Saint Lucy of Syracuse Day, also known as Saint Lucia, honors a young Christian woman during the time of the Diocletian Persecution in Italy. The Empire was still housed in Pagan beliefs. The government severely persecuting those who followed Christianity.
Many legends have been passed down through the generations of time. It is unclear, however, which of the details is fact or fiction. We do know, Lucy was martyred for her unwavering devotion to God and her refusal to marry due to a previous commitment to God. According to legends she was denounced for being a Christian, out of spite, by her betrothed.
Some legends tell of several miraculous deliverances from torture and execution. It is said that when the soldiers came to take her away, she was so filled with the Holy Spirit that they could not move her. The guards may have removed her eyes and yet she was still able to see. She was then sentenced to death but the fire was unable to consume her. Consequently she was stabbed to death.
Other accounts describe Lucy dressed in white bearing a tray laden with food for the Christians who where hiding from the Roman persecutors. A crown like garland of candles encircled her head, lighting her way through the dark underground tunnels. While other rumors place her on a ship with her white robes and halo delivering food to starving groups of people in Sicily and as far north as Sweden, Norway and Denmark; who were suffering from famine. Many believe the latter is the result of Viking traders, who traveled the Mediterranean taking her legends home with them.
December 13th commemorates the feast of Saint Lucia’s martyrdom. It is also coincides with the first day of Christmas Celebration or Winter Solstice in Scandinavia. Young girls dress in white and done a halo of evergreen, flowers or candles. In some parts of the world boys and girls gather in a parade to honor Lucy’s love for the poor and testimony of faith by going door to door with a tray of saffron buns and coffee. While others, such as my sister-n-law Natalie, quietly pay homage to the Saint by choosing the oldest or youngest daughter to serve sweet breads and Cuccia (a sweet porridge made with wheat berries, chocolate, sugar and milk) and coffee to all the family members or just the parents in bed.
Natalie was searching for fun year round traditions. In her search she found the story of Saint Lucia. I believe the oldest wears the flower head piece and carries the tray of sweets to the children in their beds. This year we start our own Saint Lucia tradition. I like the idea of the traditional saffron buns and Cuccia. There is something warm and inviting about lit candles but Adelin will not be wearing them. Instead we plan on putting our Christmas lights up outside and battery operated candles in the windows.
Saint Lucia Buns or Saffron Buns:
Cardamon is another common Scandinavian ingredient sometimes added to saffron buns. These buns are meant to be formed in delightful shapes. A fantastic task fit for a kid. Let them get really creative making cats, dogs, the traditional figure eight or in Mason’s case a Clone trooper.
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
3/4 cup milk
1/2 cup (1 stick ) butter, melted
1 teaspoon saffron threads (a good pinch)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup currants
2 eggs, warmed
4 to 4 1/2 cups flour
1 large egg, beaten
Sugar sprinkles, optional
To make the dough: In a large bowl, sprinkle the yeast over the warm water. Add a pinch of sugar. Heat the milk and add the melted butter to it; cool until the mixture is lukewarm.
Grind the saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a small dish. Add 1 tablespoon of the warm milk-and-butter mixture and allow the saffron to steep for 5 minutes.
Add the saffron mixture, milk-and-butter mixture, sugar, salt, currants and eggs to the yeast. Using an electric blender on medium speed, beat until blended. Add 2 cups flour and beat on medium speed for 2 minutes. Add 2 cups of the remaining flour and mix with a wooden spoon to make a medium-stiff dough. Let dough rest for 15 minutes.
Turn the dough out onto a lightly floured board. Knead for 8 minutes or until the dough is smooth and satiny. Place the dough in a clean, lightly oiled bowl. Turn the dough over to lightly oil the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
To make a braided wreath: Punch the dough down and divide into 3 parts. With the palms of your hands, roll and shape each part into a rope-like strand about 36 inches long. Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand. Shape the braid into a circle and place on a greased or parchment-covered baking sheet. Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid.
Transfer to the baking sheet. Brush with the beaten egg. Sprinkle with sugar sprinkles if using. Let rise for about 45 minutes or just until puffy.
Preheat oven to 375 degrees. Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry. Cool on a rack. Makes 16 servings.
Note: To make two smaller wreaths: Divide the dough into 2 parts and braid as above. Place each wreath on a baking sheet, allow to rise and bake for about 20 minutes.
Whip Up A Simple Loaf of Banana Bread – johanna
October 13th, 2008 | Filed under: Breads
I have a banana bread recipe I like very much from the Baker’s Illustrated Cook Book, however; with that said, I get a little antsy and enjoy searching for something new. Something interesting. I have tried many variations of banana bread, yet none of them have have sparked my interest enough to make them again.
This weekend I had several ripe bananas that needed a purpose. I found a wonderful banana bread recipe on the whippedtheblog.com website. What first interested me, was how simple the recipe is. Some of the best recipes are comprised of only a few ingredients. I was amazed how moist and flavorful the bread was. The family gobbled every last crumb and has already put in a request for more. I like this version too, because texture is more like a pumpkin bread moist and dense rather than the more delicate and flavorful recipe I normally use. The recipes states a yield of two 7 X 3 loaf pans or 4 mini loaf pans. My batter produced three mini load pans.
Whippedtheblog.com Banana Bread:
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, lightly beaten
3 large, ripe bananas, mashed
1/4 cup butter, melted
Grease and flour loaf pans. The original recipe called for two 7 x 3 inch loaf pans, but Steph prefers four mini loaf pans. Preheat oven to 350 degrees.
In a bowl, whisk together flour, soda, salt and sugar. Mix in the slightly beaten eggs and mashed bananas. Slowly stir in the melted butter just until incorporated. Pour into prepared pans. Bake at 350 for 45-50 minutes or until a toothpick comes out clean from the center. If you use the mini loaf pans, adjust to about 30 minutes. Just take a peek and if the top is starting to brown and looks cooked, try the toothpick to test for doneness. Let cool in pans for 5 minutes then turn out onto a rack to cool completely.
Additional Thoughts:
- Banana size varies drastically. Today I used the largest I have used in the past and the bread was so moist and flavorful. If you have really small bananas, add an extra half.
- What is a ripe banana? Well, I like mine almost all brown with some specs of yellow. Once I used all brown and it smelled a bit like alcohol. I think they were fermenting and on their way to banana liqueur 
- Mash bananas well with a potato masher or fork but leave some small chunks. Don’t go all the way to baby food consistency.
- Do NOT over mix this batter. I would not use an electric mixer - just a few circles of the wrist while incorporating the ingredients.
- Do NOT overbake. The moist, banana-y center should be soft and crumbly.
- Let the bread cool completely before storing. The edges and outside will get sticky and icky if you wrap it or put it in a ziploc too soon.
Baker’s Illustrated Banana Bread:
2 cups flour, plus more for dusting the pans
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 eggs, beaten lightly
6 tbsp unsalted butter, melted and cooled
1 tsp vanilla
Adjust the lower middle position. Heat over to 350 degrees. Grease and flour the bottom and sides of a 9×5x3 loaf pan. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool. Sprinkle the baking soda over the mashed bananas. Let sit.
Whisk the flour, sugar, salt and walnuts together in a large bowl, set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold in the banana mixture in to dry ingredients with a rubber spatula until just combine and the batter looks thick and chunky. Scrape the batter unto prepared loaf pans. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp. Wrap with plastic wrap and store at room temp for 3 days or freeze.
Variations:
Chocolate bread: Reduce sugar to 10 tbsp and add 2 1/2 oz (a heaping 2 1.2 cup) grated bittersweet chocolate into dry ingredients.
Coconut and Macadamia but: Adjust rack to middle position. Substitute for walnuts 1/2 cup sweetened coconut and 1 cup chopped macadamia.toast until golden brown about 6 min.
Orange spice: Add 1 tsp cinnamon, 1/4 tsp grated nutmeg, 2 tbsp grated orange zest to dry ingredients.
Baking Bits Raspberry Scones – johanna
October 1st, 2008 | Filed under: Breads
A friend and I went to the Sweetwater Berry Farm in Ahwahnee California to pick fresh raspberries to make jam. We had more than enough for the raspberry jam so my friend decided to make a batch of mouthwatering Raspberry Scones. She kept talking about how delicious they were, naturally I had to make my own. Try them with a little honey.
2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
Additional cream and sugar
Preheat oven to 425 degrees F. Sift or whisk the flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender, or two forks, until it resembles a course meal. Add cream and raspberries to dry ingredients. Fold lightly with a rubber scrapper or fork until flour is incorporated. Turn dough out onto a floured surface. Pat the dough with lightly floured hands into a 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.
Variations:
Try sprinkling the tops of the scones with Raw Sugar in the place of granulated sugar.
Lemon Scones – johanna
September 10th, 2008 | Filed under: Breads, Snacks
These little scones are so light and fluffy. I found these on the SouleMama blog looking for more creative play ideas for my little ones. While they had homemade blueberry jam we enjoyed ours with plain fresh blueberries. My batter came out relatively sticky. Once I turned the dough out onto my floured board I sprinkled a small amount of flour onto of the dough and then proceeded to pat it out to the recommended thickness. I did not have raw sugar on hand. Instead I sprinkled the scones white sugar and they were fine.
(adapted from the “cream scones” in the fabulous Tassajara Bread Book)
1 cup buttermilk
1/4 cup honey
1 egg
4 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 stick (1/2 cup) melted butter
1 tablespoon grated lemon rind
1 tablespoon raw sugar
Mix the milk, honey and egg. Sift in the dry ingredients, except the raw sugar. Add the melted butter, followed by folding in the lemon. Roll out into 3/8″ thick on a floured board. Cut into wedges. Place on parchment paper-lined baking sheets. Sprinkle sugar on top. Bake at 350 degrees until just barely golden brown (10 minutes or so). Transfer to cooling rack to cool slightly before serving. Devour. With jam.
Sausage Bread – johanna
August 17th, 2008 | Filed under: Appetizer, Breads, Breakfast, Snacks
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.
1 (1 lb) package ground pork sausage, hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.
Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
Making Homemade Pizza Dough and Sauce – johanna
May 4th, 2008 | Filed under: Breads, Main Dish
Many people love pizza. It is easy and versatile. In addition to being yummy, pizzas are fun to make, which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.
Some prefer the store bought pizza crust, which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.
The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.
DOUGH:
2 1/4 tsp Active Dry Yeast
Pinch of Sugar
1 1/4 c lukewarm water (110-115 degrees),
3 1/2 c all purpose flour
1 tsp salt
1/4 c olive oil, plus more
If using Active Dry yeast sprinkle the yeast and sugar into 1/4 c warm (110 degree) water. Stir until completely dissolved. Set in warm, draft free place for 3-5 minutes or until yeast bubbles and doubles in volume. (If mixture does not bubble up after five minutes, throw out and start over) If using instant yeast, mix the yeast with the flour and salt in step two.
In a mixer bowl with the hook attachment, add flour and salt. Make a well, add yeast mixture, 1 c of warm water and 1/4 c olive oil. Mix at medium speed until almost combined. Knead high speed for 6-8 minutes. Dust with flour, put in a clean dry bowl. Cover and let rise until doubled. (By hand knead for 10-15 minutes until smooth.)
Preheat oven to 500. Place rack on lowest shelf of oven. Punch dough. Break dough into fourths to make four small to medium sized pizzas. Brush pizza stone or baking sheet with a little olive oil. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim. Poke the center of the pizza with your fingers to make small indentations. Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.
Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.
PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried
Sauté onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.
Variations:
Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
If using diced tomatoes, process in a food processor until desired consistency.
Apple Oatmeal Muffins – johanna
May 4th, 2008 | Filed under: Breads, Snacks
APPLESAUCE OATMEAL MUFFINS
These are a great family treat. The kids go nuts over them. I am glad, because they are healthy, as well as really tasty. They are perfect for breakfast, on the go, or as a snack. Or, if you are desperate for something sweet, try them warm with a sprinkle of chocolate chips and a dollop of whip cream.
1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup applesauce (with cinnamon or unsweetened)
2 eggs (for a healthier option use the whites only)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon, divided
2 tsp. sugar, divided
½ cup each raisins or nuts (optional)
Preheat the oven to 400 degrees. Spray a muffin pan with cooking spray.
Ground the oatmeal with the flour in a food processor. Combine milk, applesauce and eggs. Mix until combined. In a separate bowl whisk or sift the flour, sugar, salt, soda, powder, 1 tsp cinnamon, 1 tsp sugar, raisins and nuts.
Fold wet ingredients into dry, and mix until just combined. Do not over mix the batter or the muffins will be tough. You should still see small ribbons of flour. Spoon into the muffin pan. Combine 1 tsp cinnamon and sugar. Sprinkle on top of each muffin. Bake for 20-25 minutes or until done. Remove from pan to cool.
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