Homemade Yogurt (super easy and cheap!):
1 quart milk (nonfat, low fat, whole, your choice; just not ultra-high pasteurized, UHP - I prefer organic whole)
1/4 to 1/2 cup dry milk (optional)
2 T existing yogurt
any flavorings you want (honey, maple syrup, fruit, etc).
1) Heat 1 qt milk in a double boiler until frothy (about 185 degrees).
2) Remove from heat, and cool to 110 F, stirring occasionally (if in a rush, do it over an ice bath). DO NOT LET GET COOLER THAN 100 - yogurt will not thicken properly.
3) Preheat oven to 200, or set on Warm setting.
4) Add 2 T room temperature yogurt, and dry milk if desire thicker yogurt (esp if using nonfat milk). Mix thoroughly. Add and mix any flavorings (recommended: maple syrup, honey).
5) Turn off oven.
6) Pour milk/yogurt into container of choice (I just reuse old yogurt containers), and place wrapped in dish towel in warmed oven.
7) Let sit 7+ hrs (or overnight) with pilot light keeping it warm. If working with an electric oven, wrap the container in lots of dish towels (reheat briefly during 7hrs if possible), or incubate in 110 degree water in a Styrofoam cooler.
8) Yogurt should be nice and thick, so go on and put it in the fridge. This way you can make organic, or Greek-style yogurt at a fraction the cost!
9) Enjoy with honey and seasonal fruits (like persimmon... mmm....).
Lemon/Sumac Gelato Recipe:
Addendum: If making with sumac, wash 4 conicles well, and crumble off fuzzy berries - watch for bugs. I'd recommend using less sugar, and simmering the berries in with custard rather than just letting them infuse in fridge. Astringency will alter color of custard to a light brown, but still very tasty. After letting infuse in fridge, the berries will have absorbed the custard and you'll need to use your hands to squeeze it out, like ringing a sponge.
Also highly recommended is sumac sorbet - less work too. Simply boil berries in about 2 quarts water, strain out berries, and add sugar (and some lemon juice if desired) until VERY sweet (You'll think it's too sweet, but some of that sweetness disappears in the freezing process). Then pour into ice cream maker and watch the magic unfold!
Decadent "macaroons" must create!:
Chocolate covered macaroons (pictured, good for using up leftover egg whites from making challah!):
Currant/Cherry Walnut Oatmeal cookies:
PIE:
Oat Crumble Topping (make first and refrigerate so is good to go when needed later):
Combine ½ c packed brown sugar, 1 cup oats, 6 T flour, dash cinnamon, dash cardamom in medium bowl. Add ¾ stick diced frozen butter. Combine with pastry blender.
Crust:
Place ¼ c vodka in freezer (makes it flakier than water).
Mix 1 ¼ c all-purpose flour with ½ c shredded frozen butter (use a cheese grater to shred it, much easier than cutting). Use pastry blender/your hands to combine.
Add ice-cold vodka from freezer, and mix using spatula. Consistency should be dry but not crumbly.
Form in a round patty with hands and place in a plastic baggie. Either put in freezer for 1hr, or refrigerate for 4+hrs. This will allow the moisture to spread evenly throughout the crust dough, and prevent steaming during pre-baking process.
Preheat oven to 375.
Roll out as thin as possible, place in 10” pie tin. Should be at least 1” hanging over edge. Tuck under and pinch in classic pie crust form. Fork crust throughout (bottom and sides).
Place an 8” pie tin, or a sheet of tin foil in crust tin, weighted down with coins. (This will keep dough from sliding into the center of the tin, and the bottom from ballooning up during pre-baking.
Bake for 10min, or until edges start to look lighter, beginning to bake.
Remove 8”tin/tin foil with coins. Bake for another 10-15min or until golden brown on edges, and light in center. Watch for ballooning – you may need to puncture with fork.
Remove from oven and add pie filling and topping. (Crank to 425 if going to be baking pie shortly).
Pie Filling (good to make while pre-baking crust):
Gather together/chop up 4c of whatever fruit you’re using in the middle. For apples, be sure to core and peel. If using frozen berries/cherries, heat on medium-high heat long enough to melt frozen juices around fruit, but keeping fruit frozen – pour off juice and save for filling.
Combine 3 T corn starch, and ¼ c sugar (or less if desired) in a small bowl.
Add a little of juice-of-choice (poured off juice if using frozen berries/cherries; lemon, apple, cherry or pulpless orange juice for apple/peach pies). Mix with sugar/corn starch to form paste. Add another ½-1 c juice and mix thoroughly.
Heat juice/corn starch mixture over medium heat until well thickened (don’t let burn).
Mix in fruit (and 1tsp cinnamon + 1/2tsp cardamom if making apple) and voila! Homemade pie filling!
Put it all together and what have you got!?:
Place filling in pre-baked crust, and sprinkle crumble topping evenly.
Bake pie on middle rack at 425 for 15 min. Lower temperature to 350-375 and bake another 20-40 min (or until edges are a tasty looking deep golden brown, and fruit is bubbling a bit).
Let cool for 1hr before putting in fridge or serving.
ENJOY.
Chocolate Chip Almond Cookies:
Chocolate Zucchini Bread: http://www.ourbestbites.com/
1 can sweetened condensed milk
1 12 oz pack dark chocolate chips
1 can sweetened condensed milk
2 oz unsweetened baker's chocolate
1 tsp vanilla extract
nuts and other additions, to taste
1) Melt chocolate chips, baker's chocolate, and sweetened condensed milk until smooth over medium heat in a saucepan (double boiler not necessary).
2) Remove from heat, add vanilla extract and whatever else you want (recommended combos: cayenne pepper, almonds, macadamia nuts with shredded coconut, mint extract [can also use mint chocolate instead of chips if don't have extract], banana extract with walnuts).
3) Spread in greased 9x9" pan, and refrigerate for 2 hrs before serving. Keep in fridge between doses. Yes, doses. Neither I, nor Betty, are responsible for your impending addiction.
Brownies [you will kill for]: (adapted from: Joan Nathan’s The Children’s Jewish Holiday Kitchen, 1987, Schocken Books, pp.65-66)
1 1/3 cup unsifted flour
1/2 tsp salt
1 tsp baking powder
4 eggs (room temperature)
2 cups sugar
1 1/3 sticks (6 oz.) of butter
4 oz (4 squares) unsweetened chocolate (melted)
2 tsp. vanilla
1 cup chopped walnuts (optional)
12 oz chocolate chips (more never hurts!)
1. Melt butter and chocolate in double boiler.
2. While butter and chocolate are melting, combine flour, salt and baking powder in small bowl.
3. In larger bowl beat the eggs well.
4. Gradually beat sugar into the eggs
5. Beat in melted butter and chocolate
6. Stir in flour mixture
7. Stir in vanilla, chopped nuts, and chocolate chips
Pour into 9 x 13 bake pan. Bake in oven pre-heated to 350 for 23 minutes. Shorter times makeooey gooey fudgie brownies. Longer times make cookie-type brownies. Either way, the butterand chocolate chips are what counts!
Brioche Bread Pudding with Southern (or Irish) Whiskey Cream Sauce: (adapted from The Joy of Cooking by Irene Scher)
3 T Butter; Softened
1 1/4 lb Brioche or Challah (sliced and left overnight in a paper bag - should be crispy)
1 c Raisins
3 lg Eggs
4 c Whole Milk
2 c Sugar
2 T Vanilla extract
1 t Ground Cinnamon
1 1/4 lb Brioche or Challah (sliced and left overnight in a paper bag - should be crispy)
1 c Raisins
3 lg Eggs
4 c Whole Milk
2 c Sugar
2 T Vanilla extract
1 t Ground Cinnamon
8 T (stick) butter
1 c sugar
1/4 c bourbon (or other whiskey)
2 T water
1/4 t freshly grated or ground cinnamon
1/8 t salt
2-3 egg yolks
1 c sugar
1/4 c bourbon (or other whiskey)
2 T water
1/4 t freshly grated or ground cinnamon
1/8 t salt
2-3 egg yolks
For Southern Whiskey Sauce: Melt butter over low heat in a small, heavy saucepan. Stir in sugar, whiskey, water, nutmeg and salt, using heatproof rubber spatula or wooden spoon. Cook, stirring, until the sugar is dissolved and the mixture is blended. Remove from the heat. Whisk egg yolks until light and frothy. Vigorously whisk the eggs into the liquor mixture. Set the sauce over medium heat and, stirring gently, bring to a simmer. Cook until thickened, about 1 minute. The sauce will not curdle. Serve at once, set aside at room temperature for up to 8 hours, or let cool, then cover and refrigerate for up to 3 days. Reheat over low heat, stirring; if the sauce separates, remove from heat and whisk in a little warm water.
For the bread pudding: Spread butter over a 13x9 inch baking pan, preferably glass. Cut bread into 1/2" thick slices. Arrange the slices almost upright in tightly spaced rows in the prepared pan. Tuck raisins between the slices. Whisk eggs until frothy. Whisk in milk, sugar, vanilla and cinnamon. Pour the liquid over the bread and let stand for 1 hour, pressing down now and then with a spatula to wet the tops of the slices. Preheat the oven to 375 degrees. Bake the pudding untill the top is puffy and lightly browned, about 1 hour. Cover with Southern Whiskey Sauce. Let cool on a rack for 30 to 60 minutes, then cut into squares and serve. Leftover sauced pudding will keep for several days in the refrigerator and can be reheated in a 300 degree oven for 15 minutes.
Stuffed Challah French Toast:
1) Mix together 2 packs cream cheese with a splash of cream or whole milk, mix until smooth. Add vanilla extract, cinnamon, lemon test, toasted almonds, and other fillings if desired (coconut, honey, etc).
2) Slice challah in 1" slices, and spread cream cheese mixture on one side of each slice.
3) Make sandwiches, with cream cheese sides facing each other.
4) Dip each side in standard french toast egg mixture (eggs, milk, cinnamon, brown sugar), and fry on skillet until crispy golden brown. (Variation, if out of eggs - butter each side and grill like grilled cheese sandwiches)
5) Serve dusted with fruit and confectioner's sugar to be extra fancy. Pure maple syrup a must with this one.
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THE SAVORY
First and Foremost. CHALLAH.
1) Mix 1.5 tablespoons yeast in 1 3/4 cups luke warm water with 1 T sugar - let sit for 5min while beating eggs.
2) Beat 3 egg yolks and 2 whole eggs well in a large mixing bowl.
3) Add risen yeast mixture and combine with 1/2 c more sugar, 1 T salt, and 1/2 c canola oil.
4) Add flour until can't mix anymore with a fork or spatula, then use hands to knead in remaining flour on a counter top (~6-7c total) - should feel pliable but won't bounce back when poked.5) Put dough in bowl, and then in warmed oven, covered with a dish cloth for ~2 hours or until has doubled in size.
6) Punch in middle and knead another few minutes. If you want to add fresh herbs or spices, now is the time to do it. (HIGHLY recommended: any fresh herb combo, rosemary-parmesan, cinnamon-sugar, honey-sage).
7) Follow ChaiTime directions on cutting and braiding -
9) Cover and let rise in a warmed oven for another 45min.
10) Rub all over with an egg wash (well beaten egg + 1 T water). Crack sea salt over savory loaves.
11) Bake for about 35 min on 350. You'll know it's done when you tap on the bottom with a wooden spoon and it sounds hollow.
12) Enjoy with loved ones. (Also see recipes just above in THE SWEET for Challah Stuffes French Toast and Brioche Bread Pudding with Whiskey Cream Sauce).
Sabudana (switch it up, SUPER yummy, spicy):
Red Potato Salad with Honey Dill Dressing:
SOURDOUGH BREAD: (adapted from instructions from Blake Troxel)
Care and Feeding: Hooch
Keep the starter in your fridge, with a lid on it. Allow a little breathing space in the lid. If you're using a mayo or pickle jar, punch a hole in the lid with a nail, that kind of thing. Once the starter is chilled, it needs to be fed only once a week. You will feed your started each time you “proof the sponge” (see below) before baking a new loaf of bread. Realistically, you can get away with less; it's important to remember that your starter is a colony of life-forms that are almost impossible to kill (except with extreme heat). Even starving them is difficult.
Aside from weekly feeding, the only other thing you need to worry about is hooch. Hooch is a layer of watery liquid (often dark) that contains alchohol. It smells a bit like beer, because it is a bit like beer - but don't drink it! Hooch builds up in your starter, especially in the fridge. Just pour it off or stir it back in. It doesn't hurt anything. If your starter is looking dry, stir it back in. If your starter is plenty wet, pour it off. Just remember that hooch is nothing to worry about!
If you want to make your starter larger, simply “proof the sponge” as below and do not bake bread that day (add flour and water in a 1:1 ratio). Just let the batter ferment for a day and place into the fridge until the next time you want to bake. Your starter will be twice as large as it was before.
Sourdough Baking Step One: Proofing the Sponge
Several hours before you plan to make your dough (recipe below), you need to make a sponge. A "sponge" is just another word for a bowl of warm, fermented batter. This is how you make your sponge.
• Take your starter out of the fridge. Pour it into a large glass or plastic bowl. Meanwhile, wash the jar and dry it. You may also wish to pour boiling water over it, since you don't want other things growing in there with your pet!
• Add a cup of warm water and a cup of flour to the bowl. Stir well, and set it in a warm place for several hours. This is called "proofing," another word for fermenting. Sourdough bakers have their own language; use it to impress your friends ;)
• Watch for Froth and and Sniff. When your sponge is bubbly and has a white froth, and it smells a little sour, it is ready. The longer you let the sponge sit, the more sour flavor you will get.
The proofing-time varies. Some starters can proof up to frothiness in an hour or two. Some take 6-8 hours, or even longer. Just experiment and see how long yours takes. If you're going to bake in the morning, set your sponge out to proof overnight.
• 2 Cups of sponge (proofed starter)
• 3 Cups of unbleached flour (use bread flour if you can!)
• 2 tablespoons of olive oil or softened butter
• 4 teaspoons of sugar
• 2 teaspoons of salt
First, let's talk about leftover sponge. You should have some. The leftover sponge is your starter for next time: Put it into the jar, and give it a fresh feed of a half-cup each of flour and warm water. Keep it in the fridge as above; you'll have starter again next time.
Now, for the recipe: To the sponge, add the sugar, salt, and oil (the oil is optional - you can use softened butter instead, or no oil at all). Mix well, then knead in the flour a half-cup at a time. Knead in enough flour to make a good, flexible bread dough. You can do this with an electric mixer, a bread machine on "dough cycle," or a food processor. You can also do it with a big bowl and your bare hands.
Keep in mind that flour amounts are approximate; flour varies in absorbency, and your sponge can vary in wetness. Use your judgement; treat it like ordinary white or french bread dough. Trust your hands and eyes more than the recipe, always.
Let the dough rise in a warm place, in a bowl covered loosely with a towel (if you're using a bread machine's dough cycle, let it rise in the machine). Note that sourdough rises more slowly than yeast bread; my starter takes a few hours or so. Let the dough double in bulk, just like yeast-bread dough. When a finger poked into the top of the dough creates a pit that doesn't "heal" (spring back), you've got a risen dough.
Punch the dough down and knead it a little more. Make a loaf and place it on a baking sheet (lightly greased or sprinkled with cornmeal). Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.
Place the pan with the loaf in your oven, and then turn your oven to 350o Fahrenheit and bake the bread for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon. Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.
