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.

Sugared Cranberries

Bring 200g sugar and 1c water to a boil. Add 2c cranberries (fresh or frozen). Transfer to a bowl; cool to room temp. Weight them to keep them submerged and refrigerate overnight. Set a rack over a baking sheet, with slotted spoon, transfer berries to rack. Let dry 1 hour. Spread 1/2 cup sugar on a plate, roll berries in sugar. Spread out on a baking sheet; let dry an hour. Store uncovered at room temp for up to 2 days.

24 December 2017

Rice Pudding from Scandilicious

300g short grain rice (we used 200g sushi & 100g long grain brown)
600mL  water
2T butter
1/2 tsp salt
1 T sugar, or to taste (we use 3-4 T)
1L milk
1 tsp vanilla

Bring water to a boil. Stir in rinsed rice, butter, and salt. Cook over medium heat for ten minutes or so, til water is absorbed. Stir in milk and sugar, bring back to a boil, stirring constantly. Reduce heat to a simmer and cook about 30 minutes, stirring occasionally. Remove from heat and stir in vanilla.

20 December 2017

Slow Roasted Pit Ham brine (from Founding Farmers)

7 1/2c water (1800g)
4 1/2T kosher salt (Morton's, 65g)
2 1/2T pink (curing) salt (40g)
2T juniper berries (10g)
1/2c brown sugar (100g)
1/4c honey (85g)
2T caraway seeds (15g)
15 cloves garlic (used one head; didn't count the cloves)

Smash and toast juniper berries, dissolve salts in water. Stir in remaining ingredients. Add a 9-10# boneless pork butt and refrigerate for three days.