Anadama Rolls

November 30, 2011 by Leave a comment

Anadama Rolls

A New England tradition, our Anadama Rolls combine cornmeal and molasses to create amazing flavor you will want to taste time and again.

Once upon a time in the village of Rockport, Massachusetts, there was an old fisherman whose lazy wife always gave him steamed cornmeal mush and molasses for dinner. One day, when he returned from working on his boat, he went home only to find the same meal yet again. Angrily, he cursed his wife as he mixed his mush and molasses with flour and yeast, then shoved it in the oven and baked it. The bread was so delicious, he shared it with his neighbors and they began baking it too. Since that time, the recipe has been passed among friends, handed down from one generation to the next. When we first served these ultimate rolls to our guests, everyone was delighted and begged us to make them again. Now, once a year, we prepare them for our annual formal dinner. Flaky and delicious, our Anadama Rolls deliver a warm contrast of flavors that are quite addictive. Admittedly, they are a process to make and probably aren’t for beginner bakers, but they are definitely worth the time and effort it takes to prepare them. Serve them warm and lather them with Whipped Cinnamon Honey Butter for an extra special treat.

PREP: 2 hours 33 minutes
COOK: 32 minutes
TOTAL TIME: 3 hours 5 minutes

INGREDIENTS

  • 1 cup whole milk
  • 1 cup water
  • 2 teaspoons salt
  • 1/2 cup yellow cornmeal
  • 1/3 cup mild-flavored (light) molasses
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 cup warm water (105°F to 115°F)
  • 1 envelope dry yeast
  • 5 1/2 cups (about) unbleached all-purpose flour
  • 2 teaspoons sesame or poppy seeds

DIRECTIONS

  1. Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to a large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes.
  2. Pour 1/2 cup warm water into small bowl, sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 13 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 3/4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface, knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball.
  3. Coat large bowl with 1 tablespoon butter. Add dough to bowl and turn to coat dough with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
  4. Coat each of two 9-inch-diameter cake pans with 1/2 tablespoon butter. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes.
  5. Position rack in center of oven and preheat to 400°F. Melt 2 tablespoons butter in small saucepan over medium heat. Brush top of rolls with melted butter, then sprinkle with sesame or poppy seeds. Place rolls in oven and immediately reduce temperature to 350°F. Bake rolls until golden brown, about 30 minutes. Serve warm.

TIPS: Can be made 1 day ahead. Cool completely and store airtight at room temperature. Wrap rolls in foil and rewarm in 350°F oven 10 minutes.

YIELDS: 18 rolls

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Baking, Breads, Food Tagged with , , , , , , , , , ,

Black Pepper Biscotti

November 21, 2011 by Leave a comment

Black Pepper Biscotti

Blending citrus flavors from Triple Sec and lemon zest with the spicy bite of fresh cracked pepper, our Black Pepper Biscotti is a savory twist on one of our favorite cookie classics.

My family loves it when I prepare homemade biscotti. Whether they dunk it in coffee or eat it with soup like a cracker, there’s just something decadent and delicious about pairing a big crunch with something that warms the soul. Although we all love my Chocolate Pistachio Biscotti, which is rich, packed with cocoa and nuts and perfectly complements a steaming espresso or cappuccino, sometimes I want something a bit different. My Black Pepper Biscotti is lightly sweetened with 10x (confectioner’s sugar) and pairs tangy citrus flavors from lemon zest and Triple Sec with a peppery finish that creates a unique biscotti that is sweet enough for breakfast or dessert and savory enough for any other time of day.

PREP: 20 minutes
COOK: 60 minutes + cooling time

INGREDIENTS

  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons Triple Sec
  • 1 1/2 tablespoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Confectioner’s sugar

DIRECTIONS

  1. Line large baking sheet with parchment paper. Mix first 4 ingredients in medium bowl. Using an electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Triple Sec, lemon peel and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
  2. Preheat oven to 350°F. Sprinkle confectioner’s sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
  3. Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on wire racks.

TIPS: Serve biscotti with coffee or a savory soup, as they are great any time of day. These can be prepared 3 days ahead. Store in an airtight container.

YIELDS: Makes about 30

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Baking, Cookies, Food Tagged with , , , , , , ,

Buttermilk Biscuits

October 4, 2011 by 2 Comments

Buttermilk Biscuits

Using only three ingredients, our Buttermilk Biscuits deliver big, buttery, flaky flavor your family will love.

As a very young child, my family lived for a time in West Virginia. Among the many dear friends we made there, “Petch” and Wilma McClung were two of our favorites. An older couple with no children of their own, they adopted my parents as their kids and my sister and me as their grandchildren. They lived in a small white farmhouse on several acres of land where they had a garden, raised livestock and kept chickens. Whenever we’d visit, Wilma would use her own fresh ingredients to prepare some of the best meals I’ve ever tasted, including “cat heads with cow salve” as “Petch” called biscuits with butter. So it is no wonder that I have always associated big, flaky biscuits with the taste of home. Great with nearly any meal, our buttermilk biscuits will remind you of the ones your own loved ones used to make. Using only three ingredients, our recipe is simple, delicious and keeps the tradition of fresh baked goods alive for a new generation.

PREP: 5 minutes
COOK: 14 minutes

INGREDIENTS

  • 1/3 cup butter, cut into pieces
  • 2 cups self-rising soft wheat flour (we tested with White Lily)
  • 3/4 cup buttermilk
  • Butter, melted

DIRECTIONS

  1. Cut 1/3 cup of butter into flour with a pastry blender until mixture is crumbly; add buttermilk, stirring until dry ingredients are moistened.
  2. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet.
  3. Bake at 425°F for 12 to 14 minutes or until golden. Brush with melted butter.

YIELDS: 6 to 8 biscuits

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Baking, Breads, Breakfast, Food Tagged with , , , , , , ,

Jumbo Oatmeal-Raisin Cookies

September 16, 2011 by Leave a comment

Jumbo Oatmeal-Raisin Cookies

Golden Raisins and sweetened coconut make these hand-sized oatmeal cookies extra chewy.

These yummy treats will turn nearly anyone into cookie monsters. When we served these at a gathering where several children were present who are known for being very picky eaters, they couldn’t get enough of our cookies. In fact, one of our favorite little 3-year-old friends grabbed a handful of them before leaving the party. We laughed as his eyes darted around the room to make sure no one noticed what he’d done before he escaped his “covert operation.” We know your guests will want to swipe some for themselves too, so be sure to make plenty to go around!

PREP: 20 minutes + 30 minutes chill time
BAKE: 20 minutes + 5 minutes cool time

INGREDIENTS

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups rolled oats
  • 2 cups golden raisins
  • 1 cup sweetened shredded coconut or 1 cup unsweetened coconut and 1/4 cup of confectioners’ sugar
  • 1 teaspoon cinnamon

DIRECTIONS

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium glass bowl, whisk together flour, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, coconut and cinnamon; beat just until combined.
  3. Cover dough loosely with plastic wrap and chill in the refrigerator for 30 minutes.
  4. Drop level 1/4-cup measures of dough, 1 ½ inches apart, onto baking sheets.
  5. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

TIP: You can also freeze unbaked cookies and bake them later. Place unbaked cookies on baking sheets and freeze until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.

YIELDS: 2 dozen

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Baking, Cookies, Entertaining, Food Tagged with , , , , , ,

Deep-Dish Pizza Dough

September 13, 2011 by 1 Comment

Deep-Dish Pizza Dough

Cornmeal and a touch of honey make our Deep-Dish Pizza Dough extra flaky and delicious.

We love pizza! But then, who doesn’t? What we don’t love is the high price tag that is oftentimes attached to a delivered pie. For years, we tried making our own pizzas at home, but the results always fell flat with crusts that were too thin, tasted like cardboard or were so crunchy we could use them to play Frisbee. When we finally tried this recipe in our test kitchen, we couldn’t believe how delicious it is. We know you will love it too! Cornmeal and a touch of honey make this dough light, flaky and the perfect base for your favorite toppings. Just be sure to prepare the dough the night before and let it rise in the fridge.

PREP: 8 minutes + rise time

INGREDIENTS

  • 1 1/3 cup water
  • 1 teaspoon honey
  • 1 package yeast
  • 3 cups all-purpose flour plus 1 tablespoon
  • 1/4 cup cornmeal
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil plus more for coating

DIRECTIONS

  1. In a medium-sized mixing bowl, place water, honey, and yeast; let dissolve 4 minutes.
  2. In a separate bowl, combine flour, cornmeal and salt.
  3. Slowly add the flour mixture to the water/yeast mixture in thirds. Before the last addition, add 1/4 cup olive oil.
  4. Sprinkle one tablespoon of flour on a countertop and knead bread until smooth. Transfer the dough to a bowl coated with olive oil. Turn dough to coat in oil. Cover and let rise overnight in the refrigerator.

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Baking, Breads, Food, Italian cuisine Tagged with , , , , , ,

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