More New Mexico Green Chile Jam (Focus New Mexico, halved)
2c roasted peeled New Mexico Green Chiles, whizzed (1 3/4# again)
1c cranberry juice
1T cider vinegar
1T lemon juice
1/4tsp cayenne powder
1/2 box No Sugar Sure Jell (25g)
1 1/2c sugar (300g)
Yielded 4c.
I'm not sure I like the heat of the cayenne; it's not fruity enough? Next time, we'll crush up a labuyo pepper.
Roasted Chile Cheese Spread (MJ's Kitchen, modified)
4oz Organic Valley Raw Jack Style cheese, shredded
3 1/2oz Kerrygold Irish Cheddar, shredded
4oz Black Diamond 2 year cheddar, shredded
4oz roasted peeled pintando chiles, whizzed
1T minced green olives
1/4 tsp cayenne
sprinkle onion powder
sprinkle garlic powder
sprinkle smoked paprika
Juice of 1 lime.
Yielded 2c.
Cheater's Fleishküchle for Two
150g flour
1/4tsp salt
generous 1 1/2oz water
generous 1 1/2oz cream
Made 4-60g pieces, enough for 4 frozen slider patties. Dough needs a bit more salt.
Monday, April 9, 2018
7 April 2018
New Mexico Green Chile Jam (Focus New Mexico, halved)
2c roasted peeled New Mexico green chiles, chopped (1 3/4#, approx)
1c apple juice
1T apple cider
1T lemon juice
1/2 box No Sugar Sure Jell (24g)
1 1/2c sugar (300g)
Yielded just shy of 3 1/2c.
Chiles were a wee bit chunky. I'll whizz them next batch.
2c roasted peeled New Mexico green chiles, chopped (1 3/4#, approx)
1c apple juice
1T apple cider
1T lemon juice
1/2 box No Sugar Sure Jell (24g)
1 1/2c sugar (300g)
Yielded just shy of 3 1/2c.
Chiles were a wee bit chunky. I'll whizz them next batch.
3 April 2018
More Cookie Stamp Shortbread
Used Sierra Nevada high fat European style butter this time. The dough was easier to work, but whether that was due to the difference in butter, or to the fact that the butter was softer (I took it out in the morning), I don't know. Butter was unsalted this time, and I would add a pinch of salt next time.
Used Sierra Nevada high fat European style butter this time. The dough was easier to work, but whether that was due to the difference in butter, or to the fact that the butter was softer (I took it out in the morning), I don't know. Butter was unsalted this time, and I would add a pinch of salt next time.
Tuesday, April 3, 2018
2 April 2018
Shortbread Cookie Stamp Cookies
150g flour
100g butter
50g sugar
Cream butter and sugar, mix in flour. Knead til uniform and pliable. Let rest 30 minutes. Roll into 1" balls (for bison stamp) and stamp. Refrigerate 10 minutes or so. Bake at 325*F for 10-15 minutes, until just starting to darken.
I think I'd use 350*F next time. They were in the oven for nearly 30 minutes at 325*F, and I'm not certain that they shouldn't have been in a bit longer.
Yielded 14 bison cookies.
150g flour
100g butter
50g sugar
Cream butter and sugar, mix in flour. Knead til uniform and pliable. Let rest 30 minutes. Roll into 1" balls (for bison stamp) and stamp. Refrigerate 10 minutes or so. Bake at 325*F for 10-15 minutes, until just starting to darken.
I think I'd use 350*F next time. They were in the oven for nearly 30 minutes at 325*F, and I'm not certain that they shouldn't have been in a bit longer.
Yielded 14 bison cookies.
31 March 2018
Southern Cornbread (The New Best Recipe, halved, modified)
Whisk together: 50g cornmeal
1 tsp sugar
1/4 tsp salt
1/2 tsp powder
1/8 tsp soda
10g buttermilk powder
Stir to make a stiff mush: 40g boiling water
25g cornmeal
Whisk into mush: 3/8c water
1 bantam egg (half a large egg)
Stir dry into wet. Bake at 450*F for 8-12 minutes.
This amount fit perfectly into the perch pan. It also released beautifully.
Cornbread (Whole Grain Baking, halved, modified)
Whisk together: 140g cornmeal
50g whole wheat pastry flour (we used Bob's Red Mill Gluten-free Flour blend
50g flour (again, the gluten-free blend)
1tsp powder
1/2 tsp soda
1/2 tsp salt
25g buttermilk powder
Whisk together: 1c water
40g honey
1 egg
4T butter, melted (I found the butter in the microwave after baking. Oops.)
Stir wet into dry, bake at 450*F 8-10 minutes (took 15).
The flour blend tasted quite beany before baking, but fine after. These filled both the perch and the stick pans to overflowing, with some left over. They released ok from the perch pan, but stuck like crazy to the stick pan.
Whisk together: 50g cornmeal
1 tsp sugar
1/4 tsp salt
1/2 tsp powder
1/8 tsp soda
10g buttermilk powder
Stir to make a stiff mush: 40g boiling water
25g cornmeal
Whisk into mush: 3/8c water
1 bantam egg (half a large egg)
Stir dry into wet. Bake at 450*F for 8-12 minutes.
This amount fit perfectly into the perch pan. It also released beautifully.
Cornbread (Whole Grain Baking, halved, modified)
Whisk together: 140g cornmeal
50g whole wheat pastry flour (we used Bob's Red Mill Gluten-free Flour blend
50g flour (again, the gluten-free blend)
1tsp powder
1/2 tsp soda
1/2 tsp salt
25g buttermilk powder
Whisk together: 1c water
40g honey
1 egg
4T butter, melted (I found the butter in the microwave after baking. Oops.)
Stir wet into dry, bake at 450*F 8-10 minutes (took 15).
The flour blend tasted quite beany before baking, but fine after. These filled both the perch and the stick pans to overflowing, with some left over. They released ok from the perch pan, but stuck like crazy to the stick pan.
29 March 2018
Sugar Dough Tart Shells (Jeni's Splendid Ice Cream Desserts, halved)
Sand together: 225g flour
35g sugar
4T butter
2T cream cheese
Mix in 1 egg yolk and 1T heavy cream. (I added at least another tablespoon of cream, if not more).
Random egg information: it weighed 56g in the shell, 46g without the shell. The white was 27g, which means the yolk weighed 19g.
This was hands down the most difficult dough I've ever worked with. I should have added more liquid, and done it sooner than I did.
80g (and a 6" cutter) was about right for the 4" tart tins.
Sand together: 225g flour
35g sugar
4T butter
2T cream cheese
Mix in 1 egg yolk and 1T heavy cream. (I added at least another tablespoon of cream, if not more).
Random egg information: it weighed 56g in the shell, 46g without the shell. The white was 27g, which means the yolk weighed 19g.
This was hands down the most difficult dough I've ever worked with. I should have added more liquid, and done it sooner than I did.
80g (and a 6" cutter) was about right for the 4" tart tins.
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