Holiday Baking: Cranberrie Rondo’s

The combination of almond paste and custard for the filling is divine!

Dutch version coming soon..

This is my Christmas version of the famous Dutch ‘appelrondo’s’ (apple round cakes). They are fun to make and nobody will mind eating them, I can promise you.

Outside the Holiday month each in season fruit will do well in this recipe, the apples of course, but blue-, black-, goos- or raspberry are delish options too. You can also choose to bake without the fruit and add it fresh later. No end of choices!

I added a hint of speculaas spices in the dough which works very well. You can also use pumpkin spice or mixed spice, or leave it out if you prefer. Adding a teaspoon of lemon zest to the dough is also a very tasty option.

I dust the rondo’s with some sugar, but you can also brush them with some warm jam to give them a festive and patisserie shop worthy shine. Enjoy!

Recipe for the Cranberry Rondo’s:

makes 10 rondo cakes

• 200 g pastry flour / all purpose flour
• 7 g baking powder (1.5 tsps)
• few pinches of salt
• optional: 1/2 tsp speculaas spices (10-12 g) (see recipe)
• 125 g butter at room temperature
• 125 g soft light brown (muscovado) sugar
• 20 g buttermilk (or milk with yoghurt)
• 100 g almond paste (see recipe)
• 150 g crème pâtissière / custard
• about 100 g fresh cranberries, 5 cranberries per rondo
• vanilla sugar for sprinkling on cranberries

Preparing in advance:

For the filling you need to make a mixture of almond paste and crème pâtissière. You can find the recipe for almond paste here. We will soon post our favorite recipe for the creme pat /custard. If you do not have your own favorite recipe for custard already you can use this recipe which comes close to ours. You will not need all of it, so you can make half or just make the recipe and use the rest for other pastry projects or store it in the freezer.

The almond paste and creme pat need to be combined to a smooth consistency. For this it is important to make loosen the almond paste first by kneading it a bit with your fingers or mashing it with a fork, maybe adding a few teaspoons of egg yolk to make it smoother. Now you can whisk the creme and paste together with a hand mixer on medium speed until they are well blended.

Scoop into a piping bag or leave it in the bowl and put in the fridge until needed.

Making the dough:

Sift the flour with the baking powder, salt and optional spices. Add the butter to the sugar and combine. Add the buttermilk and beat until smooth. Add the flour mixture to the butter and sugar mixture and quickly knead into a ball. Press the ball into a disc shape, cover with clingfilm and rest in the fridge for at least 1 hour. Making it one day in advance will work fine too, as long as you use the right (low gluten) flour.

Preheat the oven at 175ºC / 350ºF.

Prepare a baking tray by covering it with a sheet of baking paper. Place rondo baking rings on the paper, making sure to keep a small distance between the rings. We use rings with a diameter of 7 cm /2.8 inches.

Take the dough out of the fridge. Roll out into a 7 mm thick rectangle. Cut out 10 circles of 8 cm diameter each (so slightly bigger than the rings). Place the dough rings on top of the rings and carefully lower them to the bottom of the rings, creating a raised edge.

Pipe or spoon the almond paste /custard mixture onto the dough rings (25 grams for each rondo). Press 5 fresh cranberries in the filling and sprinkle on some vanilla sugar.

Bake the rondo’s in the preheated oven for approximately 25 minutes until the pastry is golden brown.

Take from the oven and immediately remove the baking rings, using a towel or cloth to lift them. Leave the rondo’s on the baking tray for a few minutes to firm up, then transfer to a rack and leave to cool completely.

Happy baking! article source: holiday-baking-cranberrie-rondos

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Roasted Garlic Basil Pepper Poppers Recipe

Ingredients:

15 small cloves, or 8 large cloves of garlic
15 mini sweet peppers
15 small basil leaves
Extra virgin olive oil
Salt and pepper
Optional: Oregano, red chili pepper flakes, spices

Procedures:

• Preheat oven to 425F. Line large rectangular baking dish with aluminum foil.
• Use a small pairing knife or your thumb to remove tops of peppers. Cut any large garlic cloves in half. Place a garlic clove or half a clove inside each pepper. Stuff a basil leaf on top.
• Place peppers in baking pan. Sprinkle with salt and pepper to season, and spices, if using. Drizzle with olive oil and toss to coat.
• Bake 25-30 minutes, or until peppers are tender, and garlic feels soft.

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Ceviche Mexican Style

Ingredients

1 cup white fish, cut into small pieces
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons onion, grated
1 tablespoon pickled jalapeno, chopped
1 tablespoon jalapeno vinegar (the liquid from the jalapeno jar)
2 tablespoons cilantro, chopped
1 orange, supremed
salt and pepper to taste

Procedures:

• Mix the fish, lime juice, orange juice, jalapenos, jalapeno vinegar, cilantro and orange and let marinate until the fish turns from translucent to opaque, about 10 minutes.
• Season with salt and pepper.

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Favorite Flatbreads: Afghan Snowshoe Bread

This naan style bread is made in Afghanistan, Iran and Turkey

This recipe is an adaption of the recipe as described in the book ‘Flatbreads & flavors’ by Jeffrey Alford and Naomi Duguid. This book is getting close to being 20 years old but I can still recommend buying it. It is truly the bible of flatbreads and gives no end of inspiration and cultural background information.

Traditionally these breads are made in wood fired ovens but the most important thing for the home baker is to at least, if possible, bake it on stone or tile.

Next to the shape, the most distinguishing element of this bread is the addition of the nigella. These seeds have a very distinctive flavor and smell. Some say these black seeds taste like a combination of onions, black pepper and oregano, and have a bitterness to them like mustard seeds. I must say I find the taste hard to describe, but I am totally enamored with it. You must give it a try and make this bread with the seeds!

So, in short, you are looking at a naan style flatbread, but the original shape, the method plus the addition of the lovely black seeds gives it a unique character.

I found it even more versatile than Indian naan or pita. You can use it to accompany any spicy meal, but you can also fill it as you would pita bread, or turn it into an original toasty or (grilled cheese) sandwich. You can play around with the thickness, leaving it thicker and fluffy like a pillow, or stretch it further and have more crispy bits.

Hope you enjoy the making and eating of this bread as much as we do and these shoes fit you too!

This is our interpretation and adaptation of the recipe in the flatbread book. In the original recipe the preferment is made with hard whole wheat flour. We have made this version too, and it is great, but the consistency of the dough (with our whole wheat flour) is slightly more slack and more difficult to handle, especially the ‘getting the long breads onto the hot stones’ bit. But you can try both and see what you prefer.

Ingredients for the preferment

400 g bread flour

400 g water

1 g instant yeast (about 1/3 tsp)

Make the poolish by mixing flour, water and yeast with a spatula or dough whisk until well combined (about 30 seconds), cover the bowl with clingfilm and leave to develop at room temperature for 12 hours. We make our poolish in the evening, just before bed and continue the following day.

Nigella sativa seed is sometimes also referred to as fennel flower, nutmeg flower, black caraway, Roman coriander, and also black cumin.

Ingredients for the Snowshoe Bread

800 g preferment

600 g high protein white flour (around 15%, we use Manitoba)

220 g water

16 g salt

1 tsp nigella seed

Scoop the prepared poolish in your mixing bowl. Add flour and salt. Now add the water and knead in your mixer with dough hook for 7 minutes (you can hold some of the water back and see how it comes together first), until the dough is smooth and slightly sticky (by hand it will take 10 to 15 minutes, depending on your technique). The dough should clear the sides of the bowl but stick slightly to the bottom.

Transfer the dough to a greased bowl, cover and let it proof for about 3 hours in a warm place. You should really see an increase in volume.

Make sure your dough has the right temperature to correspond with the proofing times. 

Preheat your oven with baking stone or tiles in it well in advance. The temperature should be a solid 250ºC / 480ºF when the breads go in.

On a floured work surface, divide the dough in 8 equal pieces of slightly over 200 g each. You should end up with 8 rectangles of about 20 x 10 cm / 8 x 4 inches. Cover them with floured or greased clingfilm and let them proof for 30 minutes.

If you are going to use bread peels to help you load the bread on the baking stone or tiles this is the moment to prepare them with some semolina or rice flour.

Uncover the dough rectangles. Have some water at hand, dip your fingertips in the water and make tightly spaced, deep indentations all over the surface of the dough. Now comes the fun part: Stretch the dough by draping both ends over each hand and gently pull the dough apart. The dough should easily stretch and give and at no point tear. Elongate the dough as far as it will go or as far as you want, to achieve the required thickness. For a lot of ovens it will be practical to not go beyond 40 cm / 16 inches.

Very lightly spray or brush your breads with some water and sprinkle each one with some nigella seeds. Now place a bread on a bread peel and, depending on the oven space, place the first bread or breads in the hot oven, directly on the hot stone or tiles. Alternatively use both hands to lift a piece of dough and place it directly on the hot stone or tiles.

It works best to shape and prepare the next bread or breads while the first batch is in the oven.

Bake the bread for 5 minutes. They are ready when you see light brown patches appear on the top. Depending on what you plan to do with them you can leave them a bit lighter (when freezing and toasting) or darker (immediate eating).

If you want to keep them warm and soft, wrap them in a tea towel or cloth. The bread also freezes well. We get a piece out, quickly give it a 30 second full blast in the microwave and then put it in the toaster. Almost as good as fresh!

In the book there are recipes for chicken kebabs and mint yoghurt sauce, both perfect to pair with the bread of course. Just make sure you have your curries or kebabs ready when the bread comes out of the oven!
article source: weekendbakery

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Citrus and Herb Turkey Tenderloin Healthy Recipe

Citrus and Herb Turkey Tenderloin Healthy Recipe

Ingredients
2 tbsp olive oil
2 lbs boneless, skinless turkey tenderloins, cut lengthwise in half
4 garlic cloves, minced
3/4 cups chicken broth
1/2 cup julienne-cut sun-dried tomatoes with Italian herbs in oil, drained
1/4 cup fresh orange juice
2 tsp orange zest
1 tsp coarsely chopped fresh tarragon
1/2 tsp minced fresh rosemary leaves
1/2 tsp kosher salt
1/4 tsp ground black pepper

Procedures:

• In large skillet, heat oil over medium heat until very hot. 
• Add turkey and cook 4 minutes; turning once. Add garlic; cook 1 minute. 
• Add broth, sun-dried tomatoes and orange juice. Cover and cook 4 to 6 minutes or until internal temperature of turkey reaches 165°. Stir in orange zest, tarragon, rosemary, salt and pepper.

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Deep Fried Turkey Healthy Recipe

Deep Fried Turkey Healthy Recipe

Ingredients:

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

Procedures:

• In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
• Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

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Slow Cooker Shredded Turkey Recipe

 Slow Cooker Shredded Turkey

Ingredients: Serves-16
1 (12 oz.) can light beer
1 pkg. onion soup mix
1 tsp. white pepper
3 tsp. dried parsley
2 T. chicken bouillon base
8 – 10 lb. turkey breast
1 stick butter, cubed
2 – 3 T. cornstarch, optional

Procedures:

• Pour beer into slow cooker and turn on low heat. Stir in soup mix, pepper, parsley, and soup base.
• Place turkey breast in slow cooker. Cover and cook on low for 8 hours.
• Remove turkey breast from slow cooker and take off skin. Separate meat from the bones, discarding bones. Add meat back to the slow cooker.
• Add butter, cover, and continue to heat until butter is melted. Stir to blend butter with the sauce.
• For a thicker broth, remove ½ c. broth and whisk with cornstarch. Add back to slow cooker and heat until broth is thickened.

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