Cooking From Memory ~ A Recipe Journal


Buttermilk Cluster

Posted in Breads,Breads, Rolls & Crusts by Paul Gauche on January 9, 2010

 

I rarely “lift” a recipe from some other source and place it into Cooking From Memory.  Nearly every recipe on this site is tried, tested and tweaked many times over.  But this recipe for Buttermilk Cluster is so good that it is “fully lifted” and appears here as it does on the Saveur website which, by the way, is a very classy, yet accessible collection of food fun. (http://www.saveur.com/article/Recipes/Buttermilk-Cluster)

There was something about the simplicity of this recipe, not to mention the photograph that got me up and out of bed at 6:00 AM on this Saturday morning, into the car and down to the grocery store by 6:30 and back home and “aproned” by 7.  What a morning… everything worked perfectly. Well, nearly perfectly. I forgot the salt and noticed that right away when I bit into the first little pillow of happiness. So don’t forget the salt when you do this.  These soft, sesame seeded dinner rolls are based on a popular recipe on the baking website www.thefreshloaf.com.

So give this a shot. I hope your kitchen smells as good as mine does.

Ingredients ~

  • ¼ oz. active dry yeast (I use one 5/16 ounce package od Hodgson Mill Active Dry Yeast)
  • ½ teaspoon sugar
  • 1 ¾ cups buttermilk
  • 1 Tablespoon honey
  • 5 cups flour
  • 1 ½ teaspoon kosher salt
  • Unsalted butter, for greasing
  • 1 egg
  • 2 Tablespoons sesame seeds

 Method ~

In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, and ¼ cup water heated to 115°; let sit until foamy, about 10 minutes.

 

Whisk in buttermilk and honey; add flour and salt. Mix on medium-low speed until dough forms a ball and pulls away from the side of the bowl, 6–8 minutes  (sprinkle in a little water if dough seems dry).

Cover bowl with plastic wrap and set aside in a warm place to let dough rise until doubled in size, about 2 hours. 

Heat oven to 400˚. Grease a 9″ round springform pan with butter. Uncover dough; divide into 12 portions.

Roll each dough piece into a ball; transfer ball to pan; repeat with remaining dough.

Cover pan with plastic wrap and set aside to let dough rise until doubled in size, about 1 hour. In a small bowl, whisk together egg and 1 tsp. water. Uncover dough and brush egg mixture over the top; sprinkle with sesame seeds. Bake until golden brown and an instant-read thermometer inserted into the center of dough registers 190°, about 35 minutes.

Transfer to a wire rack and let cool for at least 15 minutes before serving.

This article was first published in Saveur in Issue #126

The “Why You Won’t Ever Eat Regular Cornbread Again” Cornbread

Posted in Breads,Breads, Rolls & Crusts by Paul Gauche on September 13, 2009
Thanks to Heatherlyn and Jason Hamilton-Chronis for providing this show-stopping recipe for the best cornbread you’ll ever eat, anywhere.  Heatherlyn’s recipe comes with great options for healthy, nutty, “zingy” and creative flavors. 
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More importantly, you’ll want to check out Heatherlyn’s music.  She is a gifted singer, songwriter, poet, and artist who, through her life and music, continues to be a fresh voice for peace and justice, hope and promise.  Follow her career and engage in her music and message at http://www.heatherlynmusic.com/ and http://www.myspace.com/heatherlynmusic.

 Cornbread HL2

Ingredients~

  • 1 cup whole wheat flour
  • 1 cup cornmeal (Make sure you use a whole grain hearty course grind such as Bob’s Red Mill. It will have more and better flavor and it will be good for your heart-health.)
  • ¼ cup sugar  (Use fairly traded sugar if possible)
  •  1 teaspoon baking soda
  •  ½ teaspoon sea salt
  •  1 cup plain nonfat yogurt
  •  2 eggs, beaten (or ½ cup egg substitute)

(Here’s were I use my ground flax seed. Instead of 2 eggs, combine in a separate bowl, 2 Tablespoons of ground flax seed and 6 Tablespoons water, let it “gell” for 6 minutes before adding to mixture. It gives a wonderful hearty, nutty taste!)

  • ½ cup whole kernel corn, drained (optional) I’ve also used a “fiesta” canned corn that had red & green bell pepper in it.
  • ½ cup jalapeno pepper, chopped (optional)

Other Options:

  • Add a bit of nutmeg within the batter.
  • Lightly sprinkle cayenne pepper over the top. This gives a light zing that adds flavor as well as a golden brown top crust.

Method~

  1. Preheat oven to 400 degrees F.
  2. In a medium mixing bowl, combine dry ingredients.  Stir in yogurt and eggs. If using, stir in corn and jalapeno peppers.  Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).  Bake for approximately 20 minutes.  Best served warm.  This cornbread is great all by itself.  But you’ll want to serve it with chili on an autumn or winter day.  You can also serve this cornbread with almond butter and agave nectar or honey, or even with a dollop of homemade guacamole and salsa on top!

Pecan Pie Little Cakes

Posted in Breads, Rolls & Crusts,Breakfast & Brunch by Paul Gauche on July 12, 2009

Pecan Pie Little Cakes

 Ingredients ~

  • 1 cup pecans, chopped
  • 1 cup firmly packed brown sugar
  • ½ cup flour
  • 2 eggs
  • ½ cup butter, melted   

 Method ~

Combine the pecans, brown sugar and flour in a large bowl and mix well.  Create a well in the center of the mixture.  Beat the eggs until frothy.  Stir together the eggs and the butter. Add to the dry ingredients; stir until just moistened.  Spray muffins pans or fill with muffin cup liners.  Spoon batter into cups.  Bake at 350 degrees for 20-25 minutes.   Remove from the pan immediately. 

~~With thanks to Marge Mudge

Blueberry Raspberry Muffins

Posted in Breads, Rolls & Crusts,Breakfast & Brunch by Paul Gauche on July 11, 2009

Muffins 2

Ingredients ~

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 2 cups sour cream
  • 10 Tablespoon butter, melted
  • 2 cups light brown sugar
  • 2 cups rolled oats
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 Tablespoons sugar

 Method ~

In a large bowl, combine the flour, baking soda, baking powder and salt.  In another large bowl, beat eggs with sour cream.  In a medium saucepan, melt butter and brown sugar.  Cool slightly, then beat into eggs.  Stir in the oats, fold in flour mixture and then gently fold in the berries.  Drop a generous pinch of sugar on top of each muffin. 

Bake at 375 for 28-30 minutes.