Feeds:
Posts
Comments

Posts Tagged ‘baking at home’

©Steve Pool Photography

We were introduced to these cookies by our friends, Stuart and Dean.  Stu is English, where cookies are biscuits, and Dean is from New Zealand where Anzac biscuits are cookies that are a national treasure.  They were created during the era of World War I; some say to send to the troops fighting abroad, some say to sell at home to raise funds for the war effort and some say that neither of these tales are true.  And I don’t think it matters how they came to be, they are just plain delicious!  They are, of course, to Americans simply a version of oatmeal cookies.  Anzac biscuits are great to have on hand to dunk in a cuppa or crunch on as they are quite dry and crispy and keep forever.

Makes about 2 dozen

½ cup (1 stick) unsalted butter

2 tablespoons dark corn syrup

1 cup rolled oats, either instant or old-fashioned

1 cup all-purpose flour

¾ cup dessicated coconut – I use organic, finely shredded unsweetened

Scant ¾ cup sugar

Pinch salt

1 cup raisins

1 cup chopped walnuts or pecans

2 tablespoons boiling water

1½ teaspoons baking soda

Preheat the oven to 350°F.

Line 2 cookie sheets with silicon liners or parchment paper.  If you have neither, lightly grease them.  Set aside.

Combine the butter and corn syrup in a small saucepan over very low heat.  Warm until just melted and combined.  Keep warm.

Combine the oats, flour, coconut, sugar and salt in a mixing bowl.  Add the raisins and walnuts, stirring to blend well.

Pour the boiling water into a medium bowl.  Immediately add the baking soda and stir to dissolve.  Take care as it will bubble up quickly.  Pour the warm butter mixture into the soda mixture and stir to combine.

Drizzle the butter mixture over the dry ingredients and begin stirring to combine.  It is not a wet mixture so you will need some muscle to mix.

When well-combined, form the dough into small balls.  I’d say about the size of a walnut.  Place the balls, about an inch or so apart, on the prepared cookie sheets.

Place in the preheated oven and bake for about 15 minutes or until firm, beautifully browned and crisp.  The whole point of these cookies is that they should be relatively dry, darkish brown and sturdy enough to last some time.

Remove from the oven and transfer to a wire rack to cool.

When cool, store, covered, for up to 3 weeks.

Read Full Post »

Here I am one post back giving you some notes from my kitchen and I’ve screwed up already.  I got a number of complaints that I put up Steve’s inviting photo of sausage rolls from my December DeGustibus at Macy’s Cooking School class but then I didn’t offer the recipe.  I have now been appropriately chastised so here is the recipe.  It is not my recipe – it belongs to my English friend, Stuart Clarke.  He always serves these yummy rolls pre-dinner with cocktails.  And, always with ketchup – no fancy dipping sauces.  The DeGustibus class was holiday entertaining and I can tell you that not only were these a favorite of our guests, they were a big hit with the kitchen and cocktail crew.  Fortunately, we made a lot of them and were delighted to see every single piece gone by the end of the evening.

 

Makes 18 to 24 small rolls

          You will find some version of these rolls anyplace that the British have put down stakes.  They are snacks, cocktail treats, lunch staples or just a filling treat whenever hunger strikes.  They are quick to put together if you cheat and use ready-made pastry – puff pastry works extremely well – and sausage straight from the market.  You can also make these as large or as small as you want.

 

1 cup all-purpose flour, plus extra for rolling out dough

¼ teaspoon salt

6 ounces chilled unsalted butter, cut into ¼-inch cubes

½ cup cold water

1 pound pork breakfast sausage

3 tablespoons minced yellow onion

1 tablespoon minced fresh sage

1 teaspoon minced flat leaf parsley

1 large egg

 

Place the flour and salt in the bowl of a food processor fitted with the metal blade.  Add the butter and, using quick on and off turns, process until the butter is incorporated into the flour in tiny balls.  With the motor running, slowly drizzle in ½ cup cold water, processing just until the dough pulls away from the sides of the bowl.  You may not need all the water.

Lightly flour a clean, flat work surface.

Scrape the dough out onto the floured surface.  Using a rolling pin, roll the dough out to a large rectangle.  Fold the two smaller ends up toward the center of the dough so that they meet but don’t overlap.  Turn the dough a quarter-turn and again roll out to a rectangle.  Repeat the folding process and then gently form the dough into a plump, but slightly flat circle.  Wrap in plastic film and refrigerate for 15 minutes.

Preheat oven to 425°F.

Line a baking sheet with a silicon liner or parchment paper.

While the dough is chilling, prepare the filling.

Remove the sausage meat from its casings.  Combine the sausage meat with the onion, sage and parsley in a medium mixing bowl.  Using your hands, smash the seasonings into the meat until well blended.

Place the egg in a small bowl and whisk to blend it well.  Set aside.

Lightly flour a clean, flat work surface.

Place the chilled dough in the center and, using a rolling pin, roll the dough out to a rectangle about 24-inches long and 5-inches wide.

Place the sausage meat down the center of the rectangle.

Using a pastry brush, lightly coat one long side of the dough rectangle with the beaten egg.  Pull the other long side up and over the sausage filling and pat it down onto the egg-washed edge to form a log shape.  Carefully turn the log over so that the seam is on the bottom of the roll.

Using a sharp knife, cut the log, crosswise, into as many 1-inch long pieces as you can.  It should be somewhere between 18 and 24.  Place the pieces on the prepared baking sheet, leaving at least 1-inch between each one.

Using the pastry brush and the remaining egg, lightly coat each roll with egg wash.  Carefully cut 2 slits into the top of the pastry, taking care that you do not cut down into the sausage.  At this point, you may freeze the sausage rolls for up to 3 months.

Transfer to the preheated oven and bake for about 25 minutes or until golden brown and cooked through.

Serve hot.

 

Read Full Post »

Ebelskivers_7498

 

What are ebelskivers?  Not nearly as scary as the name sounds….. they are Danish treats that are sometimes called Danish pancakes or Danish puffs.  They are more puff than pancake as they are cooked into little round balls in a pan made especially for them.  My friends at ScanpanUSA (www.scanpan.com)  presented me with an ebelskiver pan some time ago and although I have used it I have infrequently made the dessert it is named for.  However, they are so easy to do and just enough work that I am willing to put my “no sweets diet” aside.  With this batch I made half with jam filling and half with bittersweet chocolate – I loved them both.  Next, I am going to try to make a savory version which I will report on once done.

I make this small recipe otherwise I’d eat too many of them, but you can easily double the recipe.  If you have children or a sweet tooth, I’d recommend doing that as these are rather like doughnut holes that you can just pop into your mouth.

 

Æbelskiversor Ebelskivers

Makes about 18

 

2 large eggs, separated

1 cup all-purpose flour

2 teaspoons sugar

½ teaspoon baking powder

½ cup milk

½ cup heavy cream

2 tablespoons melted unsalted butter

1 teaspoon pure vanilla extract

Raspberry or other jam of choice (you’ll need about ¼ cup)

9 bits of bittersweet chocolate or 3 bittersweet chocolate chips per ebelskiver

Butter for brushing ebelskiver cups

Cinnamon sugar or confectioners’ sugar for dusting

 

Place the egg whites in a small bowl and beat, using a hand-held electric mixer, for about 4 minutes or until stiff, but not dry.  Set aside.

Combine the flour, sugar and baking powder in a medium mixing bowl, whisking to blend well.

Combine the milk, cream, butter and vanilla with the reserved egg yolks in a small bowl and whisk to blend.  Pour the liquid mixture into the dry ingredients and beat to just combine.  The mixture should be a bit lumpy.

Fold the egg whites into the batter until incorporated, yet still light and airy.

Place the ebelskiver pan over medium-high heat.  Add a dab of butter to each cup and, using a pastry brush, lightly coat the entire cup with the melting butter.

When the butter bubbles, add about a tablespoon of the batter to each cup.  As the batter begins to set, place either a teaspoon of jam or the chocolate bits in the center.  When the batter is fully set, add a tablespoon of batter to cover the filling.  Carefully turn the cooked half and continue to cook until the batter has cooked through and the filling is hot and/or melted.  I use a long wooden skewer and my fingers – take care not to burn them – to turn the ball.

Remove from the pan and set on a wire rack.  Dust with sugar and serve warm.

Continue making ebelskivers until all of the batter is used.

Read Full Post »

%d bloggers like this: