Dough:
2 pkg. active dry yeast
1 c. warm water (105-115 degree)
2/3 c. plus 1 tsp. granulated sugar, divided1
c. warmed milk
2/3 c. butter
2 tsp salt
2 eggs, slightly beaten
7-8 c. all-purpose flour, or more if needed
Filling:
1 c. melted butter, divided (2 sticks)
1 3/4 c. granulated sugar, divided
3 tbsp. ground cinnamon
1 1/2 c. chopped pecans, optional
1 1/2 c. raisins, optional (I leave them out)
Creamy Glaze:
2/3 c. melted butter (1 stick plus 2 tbsp.)
4 c. powdered sugar
2 tsp vanilla
4-8 tbsp. hot water
Preparation:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 - 10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Saturday, July 11, 2009
Saturday, July 4, 2009
Cheese Straws
These savory little snacks are essential to any Southern gathering.
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp cheddar cheese ( I use extra-sharp)
1 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat oven to 300 to degrees.
In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop dough into a cookie press fitted with a flat ridged tip.
Alternatively , refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4 inch rectangle. Cut into smaller rectangles, about 2 x 3 inches, with a pizza wheel or sharp knife.
Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp cheddar cheese ( I use extra-sharp)
1 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat oven to 300 to degrees.
In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop dough into a cookie press fitted with a flat ridged tip.
Alternatively , refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4 inch rectangle. Cut into smaller rectangles, about 2 x 3 inches, with a pizza wheel or sharp knife.
Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.
Hot and Hot Fish Club Tomato Salad
2 large Beefsteak Tomatoes
2 large Golden Delight Tomatoes
2 Big Rainbow Tomatoes
½ pint Sweet 100 Tomatoes
Salt and Pepper
30 small whole Okra, fried (recipe follows)
4 ounces fresh butter beans (recipe follows)
½ small Onion, chopped
1 teaspoon fresh Thyme
3 ears Silver Queen Corn, (recipe follows)
Balsamic Vinaigrette (recipe follows)
Chive Dressing (recipe follows)
4 ounces Smoked Bacon, thinly sliced and cooked until crisp
Wash, core and slice tomatoes. Toss in Balsamic Vinaigrette. Add salt and pepper. Set aside.
Prepare okra, corn, butter beans, Balsamic Vinaigrette, Chive Dressing and Bacon.
Fried Okra
¼ cup Buttermilk
¼ cup Corn Flour
¼ cup Corn Meal
¼ cup All Purpose Flour
Salt and Pepper
4 cups Vegetable Oil
Heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss to deep coated. Combine corn flour, cornmeal and all purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside.
Butter Beans:
Simmer butter beans in onion, water, bacon trimmings and salt until just tender. Add fresh thyme. When done, drain and set aside in small bowl.
Corn:
Boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons Balsamic Vinaigrette and let sit.
Balsamic Vinaigrette(Yield 1 cup)
½ cup Balsamic Vinegar,
scant ¼ cup Olive Oil
¼ cup Virgin Olive Oil
2 scallions, thinly sliced
6 fresh Basil Leaves, chopped
Place scallions and basil in small bowl. Add balsamic vinegar. Whisk in olive oils. Taste and adjust seasonings.
Chive Dressing(Yield 1 ¾ cup)
2 large Cloves Garlic, finely minced
1 medium sized bunch Chives, thinly sliced
1 Egg Yolk
1 small Lemon, juiced
1 cup Olive Oil
¼ cup Crème Fraiche
Place garlic and chives in small bowl. Add egg yolk, lemon juice, salt and pepper. Vigorously whisk in olive oil, being sure to create emulsion. Add crème fraiche. Add a drop or two of water if too thick.
Presentation:
Arrange sliced tomatoes on plates. Place whole Sweet 100 tomatoes around the sliced tomatoes. Divide butter bean and corn mixture evenly among plates. Arrange okra and bacon on plates. Drizzle Chive dressing over all ingredients and serve.
Note: Look for a variety of locally grown tomatoes at the farmer’s market. If not available, look for good local tomatoes.
2 large Golden Delight Tomatoes
2 Big Rainbow Tomatoes
½ pint Sweet 100 Tomatoes
Salt and Pepper
30 small whole Okra, fried (recipe follows)
4 ounces fresh butter beans (recipe follows)
½ small Onion, chopped
1 teaspoon fresh Thyme
3 ears Silver Queen Corn, (recipe follows)
Balsamic Vinaigrette (recipe follows)
Chive Dressing (recipe follows)
4 ounces Smoked Bacon, thinly sliced and cooked until crisp
Wash, core and slice tomatoes. Toss in Balsamic Vinaigrette. Add salt and pepper. Set aside.
Prepare okra, corn, butter beans, Balsamic Vinaigrette, Chive Dressing and Bacon.
Fried Okra
¼ cup Buttermilk
¼ cup Corn Flour
¼ cup Corn Meal
¼ cup All Purpose Flour
Salt and Pepper
4 cups Vegetable Oil
Heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss to deep coated. Combine corn flour, cornmeal and all purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside.
Butter Beans:
Simmer butter beans in onion, water, bacon trimmings and salt until just tender. Add fresh thyme. When done, drain and set aside in small bowl.
Corn:
Boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons Balsamic Vinaigrette and let sit.
Balsamic Vinaigrette(Yield 1 cup)
½ cup Balsamic Vinegar,
scant ¼ cup Olive Oil
¼ cup Virgin Olive Oil
2 scallions, thinly sliced
6 fresh Basil Leaves, chopped
Place scallions and basil in small bowl. Add balsamic vinegar. Whisk in olive oils. Taste and adjust seasonings.
Chive Dressing(Yield 1 ¾ cup)
2 large Cloves Garlic, finely minced
1 medium sized bunch Chives, thinly sliced
1 Egg Yolk
1 small Lemon, juiced
1 cup Olive Oil
¼ cup Crème Fraiche
Place garlic and chives in small bowl. Add egg yolk, lemon juice, salt and pepper. Vigorously whisk in olive oil, being sure to create emulsion. Add crème fraiche. Add a drop or two of water if too thick.
Presentation:
Arrange sliced tomatoes on plates. Place whole Sweet 100 tomatoes around the sliced tomatoes. Divide butter bean and corn mixture evenly among plates. Arrange okra and bacon on plates. Drizzle Chive dressing over all ingredients and serve.
Note: Look for a variety of locally grown tomatoes at the farmer’s market. If not available, look for good local tomatoes.
Subscribe to:
Posts (Atom)
