28 January 2018

Cheeseburger Buns, (halved, modified, Taste of Home) (Cheeseburger Bierocks?!)

Used         (recipe)
60g water (1/2c)
90g milk (3/4c)
25g sugar (1/4c)
1 bantam egg (1 large egg)
2T butter (1/4c shortening)
300g flour (3 1/2-4c)
3g salt (1 tsp)
5g instant yeast (2-1/4oz pkg active dry)


3/4# ground beef (1 1/2#)
?? chopped onion (1/4c)
75g ketchup (8oz tomato sauce)
30g Miracle Whip (n/a)
16 cheddar squares (8 slices American cheese, quartered)

The buns were excellent, if a touch sweet. I'd probably halve the sugar in future. Also, tomato sauce on it's own didn't seem to suggest a cheeseburger, so we did ketchup instead (and will cut it to 60g next time). I like mayo on my burgers, so of course we had to add some. Totally forgot the mustard, though. Dill pickle bits would have been good, but I'd have to plan ahead for that.

Paprikash Hotdish (modified, my name is yeh)

2 medium onions, chopped
9oz carrots, sliced
1/4c butter

Cook til onions are soft. Then add:

3T sweet Hungarian paprika
1/2tsp cayenne
1T tomato paste
3 cloves garlic, minced

Stir in:
6T flour

Add slowly:
1/2c dry white wine
2c milk

When thickened, add:
560g pork, cubed

When pork is cooked, stir in:
1c peas.

Top with tater tots (minis are best) and bake at 400 for 30-45 minutes.

21 January 2018

Norwegian Vaffler:(modified)
Whisk together in medium bowl:

8T buttermilk powder
375g flour
1tsp salt
1/2tsp powder
1 pod cardamom, ground

Combine in large bowl:

4oz butter, melted
4 eggs
50g sugar
2c water
1 cap vanilla

Whisk dry ingredients into wet until smooth.
Used 6T in the electric heart waffle iron.

20 January 2018

Roasted Cherries (Jeni's Splendid Ice Creams at Home)

2c pitted sweet cherries* (310g)
2/3c sugar (130g vanilla sugar)
2tsp constarch (tapioca starch)

Stir together in 8x8 pan and roast at 400*F for 30-45 minutes, til thickened and bubbly.

*if frozen, do not thaw

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Pumpernickel Bread (The Rye Baker)

Scald (started last night):
750g coarse rye meal
750g boiling water

Mix, cover, and let stand 16-18 hours.

Final Dough:
1500g scald
350g coarse rye meal
12g salt

Mix on KA1 (Stir) for about 20 minutes, til rye grains have broken and dough is evenly hydrated and glutinous.
Pack into greased, parchment lined, greased 9x5 loaf pan using wet hands. Cover with greased parchment and foil, and place in cold oven. Bake at 300*F for 40 minutes, then turn down temperature to 220*F and bake an additional 24 hours. Remove from pan, cool, wrap in plastic, and let rest 48 hours.

This smells fabulous! I'm mildly concerned about the cracking; did I not pack in in firmly enough?

Sugar Cones

Modified from America's Test Kitchen (also in the DIY Cookbook)

60g sugar
50g brown sugar
1 egg
1/4c whole milk
2T butter, melted and cooled
1 cap vanilla extract
70g flour

Whisk together sugars and egg til smooth. Whisk in milk, butter, and vanilla. Whisk in flour til smooth. (Can refrigerate batter airtight up to 5 days).

Drop 1 1/2T batter onto krumkake iron (can bake in a 325*F oven for about 15 minutes. Draw 5" circles on parchment and spread batter within the circles.) and bake til golden. Mold around krumkake mold or make poster board/ aluminum foil molds.

Poster board/foil molds:
Cut a 10" circle out of poster board. Cut into quarters. Bring the straight sides together and overlap a bit to make cone. Tape. Cover with foil; spray with veg oil spray.

14 January 2018

Pickled Tongue 

860g tongue

Bruce Aidells' Basic Wet Brine (modified, halved)
2c hot water
230g kosher salt
100g brown sugar
25g pink salt
6c cold water

1/4c (20g) Spice Supreme Pickling Spice

Dissolve salts and sugar in hot water, add cold water and stir in pickling spice. Cure tongue in brine 5 days.

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Smoked Chicken Parts (Smoking Meat by Jeff Phillips, modified)

10 large chicken wings (1515g)

1tsp cayenne
1T salt
1tsp rosemary
1T garlic powder

Sprinkle seasoning on chicken, let rest 30-45 minutes.
Smoke at 225*F-240*F for 3-4 hours.

Smoker target: 250*F
Air temp: 15*F
7 applewood pucks
12:10pm-4:25pm

10 January 2018

Grapefruit Curd

(scaled)                                                                        (original)
2/3c juice (154g)                                                          45g juice (1 lemon) (22.5%)
Zest of one grapefruit                                                   Zest of said lemon
223g eggs (weighed in the shell)                                 65g egg (1 large, in shell) (32.5%)
189g sugar                                                                    60g sugar (30%)
1 stick butter (salted                                                     30g butter (15%)

How can I have been so stupid??! There is more sugar than juice here; I should have caught that. We'll have to see if it's ok as an ice cream add-in. Or maybe I could do a batch with just a tiny amount of sugar and then blend them together?

My usual recipe, for comparison purposes (modified from 84th&3rd):

3 eggs (about 170g) (40%)
1/2c juice (from 2-3 small lemons, plus zest from 1 or 2, about 120g) (28%)
80g sugar (18%)
60g butter (14%)
pinch of salt (I just use salted butter)

Whisk together eggs and sugar. Stir in juice, zest, and salt if using. Heat gently, stirring constantly, til thickened. Remove from heat and stir in butter.

8 January 2018

Yeasted Waffles (Cook's Illustrated, modified)

420g whole milk
8T butter
280g flour
1T vanilla sugar
5g salt
6g instant yeast
2 eggs
1 capful vanilla

Heat milk and butter til butter melts, cool to blood heat.

Whisk together flour, sugar, salt, and yeast. Add milk/butter, and whisk til smooth. whisk eggs and vanilla in small bowl, then whisk into main batter til smooth. Cover tightly and refrigerate at least 12 hours, up to 24 hours.

Chocolate Caramel Candies

from Dan's grandmother Esther Spear.

2c sugar
1c brown sugar
1c sour cream
1c corn syrup
1c milk
3/4c butter
3oz unsweetened chocolate

Mix the above in a saucepan and cook to solid* ball stage.

Remove from heat, stir in 1 1/2tsp vanilla and 1 1/2c nuts. Spread in buttered 9x13 pan. Wrap candies in wax paper.


*Firm ball, 250*F

7 January 2018

Blackberry Ripple (Hello, My Name is Ice Cream, modified, scaled)

235g blackberry puree
59g sugar
59g tapioca syrup
2g citric acid

Bring to a boil; turn down and simmer til thick & jammy.

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Blackberry Sherbet (Hello, My Name is Ice Cream, modified)

250g blackerry puree (25%)
100g buttermilk (10%)
5g citric acid
300g whole milk (30%)
100g cream (10%)
150g sugar (15%)
100g tapioca syrup (10%)
5g tapioca starch

Whisk together blackberry puree, buttermilk, and citric acid. Refrigerate.

Mix 2T of the milk with the tapioca starch in a small bowl and set aside.

Bring remaining milk, cream, sugar, and syrup to a boil. Reduce heat and simmer 4 minutes. Remove from heat and stir in starch/milk mixture.

Pour into heavy duty gallon zipper bag and submerge in ice bath til cool (about 50*F).

Mix base with fruit puree, strain if desired.

Refrigerate at least 4 hours, preferably overnight, churn, and harden at least 4 hours.

Lemony Olive Oil Cake

250g flour
1tsp powder
3/4tsp salt
3 eggs
250g sugar
1/2tsp lemon zest
1/2c extra virgin olive oil
1/4c lemon infused olive oil
3/4c milk

Heat oven to 350*F. Grease and flour or sugar pan (the Nordic Ware snowflake pull apart pan works well).

Whisk together flour, powder, and salt.

Whisk eggs on medium speed til foamy. Add sugar and lemon zest and whip on high til fluffy and pale yellow, about 3 minutes. Reduce speed to medium and add oil slowly; continue whisking until fully mixed in. Reduce speed to low, and add half the flour mixture. Mix until incorporated. Stir in milk and mix until combined. Add remaining flour and mix until just incorporated.

Scrape batter into pan and bake until deep golden  and a toothpick emerges with just a few crumbs, 40-50 minutes. Cool on rack 10-15 minutes, remove from pan and cool completely.

Modified from Cook's Illustrated.