December 2010 Daring Bakers Challenge : Christmas Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

 

Stollen is similar to fruitcake, but it is more a sweet bread than cake.  It has a combination of candied citron, cherries, and raisins along with slivered almonds. I wasn't sure if I would like it (I generally do not eat raisins due to a traumatizing childhood experience) but I found this both delightful and addicting.  It is pleasantly sweet (I find some sweet breads are a tease) and the spices and fruits add a complexity of flavors.    

Stollen Wreath

Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people

Ingredients

• ¼ cup (60ml) lukewarm water (110º F / 43º C)
• 2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
• 1 cup (240 ml) milk
• 10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
• 5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first - then sift- plus extra for dusting)
• ½ cup (120 ml) (115 gms) sugar
• ¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
• 1 teaspoon (5 ml) (6 grams) cinnamon
• 3 large eggs, lightly beaten
• Grated zest of 1 lemon and 1 orange
• 2 teaspoons (10 ml) (very good) vanilla extract
• 1 teaspoon (5 ml) lemon extract or orange extract
• ¾ cup (180 ml) (4 ¾ ozs) (135 grams) mixed peel (link below to make your own)
• 1 cup (240 ml) (6 ozs) (170 gms) firmly packed raisins
• 3 tablespoons (45ml) rum
• 12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
• 1 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
• Melted unsalted butter for coating the wreath
• Confectioners’ (icing) (powdered) sugar for dusting wreath

Directions:

Soak the raisins: in a small bowl, soak the raisins in the rum (or in the orange juice from the zested orange) and set aside. 

To make the dough
Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.

In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes.

Lightly beat eggs in a small bowl and add lemon and vanilla extracts.

In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.

Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.

Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.

Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.

Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath

Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.

Line a sheet pan with parchment paper.

Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.

Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.

Starting with a long side, roll up tightly, forming a long, thin cylinder.

Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.

Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.

Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap.

Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.

Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.

Transfer to a cooling rack and brush the top with melted butter while still hot.  Immediately tap a layer of powdered sugar over the top through a sieve or sifter.  Wait for 1 minute, then tap another layer over the first.  The bread should be coated generously with the powdered sugar.

Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh - especially if you intend on sending it in the mail as Christmas presents! 

When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.

Sorry I haven't kept up on posting; I've baked myself into exhaustion.  Also, I suspect I am getting sick again (as I simply cannot stop sneezing).  

OHGOODNEWS! Hubby got me the food processor of my dreams for Christmas!!

December 2010 Daring Cooks Challenge: Poach (eggs) to Perfection!

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

As a kid, I always thought soft-boiled eggs in the little cups were poached eggs; I didn't learn any better until hubby made me poached eggs not so long ago.  The challenge was to poach an egg; a few different recipes were provided.  I debated for a while, then decided to try my hand at Eggs Benedict.  I've been flirting with the idea of having a brunch get-together so it seemed sensible to add such a classic breakfast/brunch item to my repertoire. 

Hubby and I both fell madly in love with Eggs Benedict last night.  He had had  it once before at a restaurant and was unimpressed; it was my first time.  The salty butteriness of the sauce with an ever so slight kick of cayenne against the sweetness of the canadian bacon really bring this dish together.  

Eggs Benedict

(the Hollandaise sauce is courtesy of Alton Brown)

• 4 eggs (size is your choice)
• 2 English muffins*
• 4 slices of Canadian bacon/back bacon (or plain bacon if you prefer)
• Chives, for garnish
• Splash of vinegar (for poaching)

For the hollandaise (makes 1.5 cups):

• 3 large egg yolks
• 1 tsp. (5 ml) water
• ¼ tsp. (1 ¼ ml/1½ g) sugar
• 12 Tbl. (170 g/6 oz.) unsalted butter, chilled and cut in small pieces º
• ½ tsp. (2 ½ ml/3 g) kosher salt
• 2 tsp. (10 ml) freshly squeezed lemon juice
• Pinch cayenne pepper (optional)

* for gluten free, use gluten free English muffins or bread of your choice
º for dairy free, use a dairy free margarine

Directions:

1. Fill a medium saucepan halfway with water and bring to a simmer.

2. Cut the chilled butter into small pieces and set aside.

3. Whisk egg yolks and 1 tsp. (5 ml) water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.

4. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon.

5. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.

6. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).

7. Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.

8. If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer.

9. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.

10. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.

11. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin.

12. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy!

Mince Pies

Who isn't intrigued by mincemeat?  Anyone?  Everyone has heard of it, and just about everyone has thought "ew gross" as they envisioned meat and raisins in a pie.  And while long ago in lands far away mincemeat did indeed contain beef, venison, or lamb, it has evolved from a savory meal to a mostly meat-free, delicious dessert.  I say mostly because there are some who still put meat in their mincemeat and others who use  beef suet (fat from around the kidneys ::shudder::).  In the past few years as I've really gotten into starting my own yuletide traditions, I always decide it's the year I'll try making mincemeat.  Yet I never did.  But this year, I had the foresight to plan my December weekends and thus I dedicated myself to making mincemeat. 

In looking through my cookbooks for a recipe, I not surprisingly found one in Nigella Lawson's How to Be a Domestic Goddess.  Furthermore, she had multiple recipes for mince pies with various crusts and/or toppings.  I opted for a basic mince pie, just pastry and mincemeat.  

I am thrilled with the results.  It is definitely sweet, but the tartness of the granny smith apples really keep the sweet in balance.  The spices are subtle, which I find refreshing as many holiday dishes are heavy-handed with the clove, cinnamon, and nutmeg. These little pies are really quite addictive and I find myself returning to the kitchen time and time again to pick up another little delight.  That is what is so dangerous about doing bite-size desserts; you really just can't stop!

Hettie Potter's Suet-Free Mincemeat

(from Nigella Lawson's How to Be a Domestic Goddess, pg 264)

• 1 cup + 2 tbsp dark brown sugar 
• 1 cup + 2 tbsp medium-dry hard cider
• 2 1/4 pounds peeled, halved, and quartered tart cooking apples
• 1/2 tsp mixed spice (I used 1/4 tsp ground cloves, 1/4 tsp allspice)
• 1/2 tsp ground cinnamon
• 1 cup + 2 tbsp currants (I used dried cranberries as currants are scarce in Louisiana)
• 1 cup + 2 tbsp raisins
• 1/3 cup natural-colored glace cherries, roughly chopped (I used maraschino cherries as I could not find glace)*
• 1/3 cup blanched almonds, fairly finely chopped
• ring and juice of 1/2 a lemon
• 6 tbsp brandy or rum
• 4 1-pint or 2 1-quart canning jars**

In a large saucepan, dissolve the sugar in the cider over a gentle heat.  Roughly chop the apples and add them to the saucepan.  Then add all the other ingredients except the brandy or rum, and summer for 30 minutes or until everything looks pulpy.  Take off the heat and when it has cooled a little, stir in the brandy or rum.  Spoon into sterilized jars.**

This should make around 4 pounds. 

* Glace cherries are candied cherries and are the type used in fruitcakes.  Usually, they are in all grocery stores around this time of year, packaged in little clear tubs, but for some reason, I couldn't find them.

** I halved the recipe because 1) I wasn't sure I would even like mincemeat, and 2) I didn't want to deal with canning anything.  So halving the recipe, I had enough for my pies and then about 1/2 to 1 cup left over, which I plan to put on top of vanilla ice cream or some other delicious thing. Like pancakes.  Definitely pancakes.   

Star-Topped Mince Pies

(from Nigella Lawson's How to Be a Domestic Goddess, pg 260)

• 1 2/3 cups cake flour
• 1/4 cup vegetable shortening
• 1/4 cup cold unsalted butter, diced small
• juice of 1 orange
• pinch of salt
• approximately 3/4 cup + plus 2 tbsp mincemeat
• 1 large egg, mixed with a tbsp water to glaze (optional)
• confectioners' sugar for dusting
• a tray of miniature tart pans, each indent about 2 inches in diameter*
• 2 1/2 inch fluted round biscuit cutter**
• 1 1/2 inch star cutter ***

Measure the flour into a shallow bowl or dish, and, using a teaspoon, dollop in little mounds of shortening.  Add the butter, combine with your hands, and put in the freezer for 20 minutes.  Mix the orange juice and the salt in a small pitcher (I used a measuring cup) and put this in the refrigerator.  

Empty out the flour and fat into the bowl of a food processor and blitz until you've got a pale pile of oatmeal-like crumbs.  Add the salted juice down the funnel, pulsing til it looks as if the dough is about to cohere; you want to stop just before it does (even if some orange juice is left).  If all your juice is used up and you need more liquid, add some ice water.  Turn out of the processor and, in your hands, combine to a dough. **** Then form into three discs.  Wrap each in plastic wrap  and put in the refrigerator to rest for 20 minutes.  Preheat the oven to 425F. 

Roll out the discs one at time as thinly as you can without exaggerating; in other words, you want a light pastry shell, but one sturdy enough to support the dense mincemeat.  Out of each rolled-out disc cut out circles a little wider than the indentations in the trays.  Press these circles gently into the molds and dollop in a scant teaspoon of mincemeat.  then cut out your stars - re-rolling the pastry as necessary - and place them lightly on top of the mincemeat.  

If you want to glaze the  mince pies, then brush the stars with a pastry brush dipped into the egg and water mix.  Sometimes I do, sometimes I don't: the difference really is one of appearance and only you can decide whether you want them pale and matte or gold and shiny.  (Mama Sarah:  I didn't glaze mine.  Next time I might).  

Put in the oven and bake for 10-15 minutes; keep an eye on them, they really don't take long.  Remove from the oven, prising out the little pies right away and letting the empty tin cool down before you start putting in the pastry for the next batch.  Carry on until they're all down.  Dust over some confectioners' sugar by sifting it through a tea strainer before serving them.

makes 36.

*  I do not have a tray of miniature tart pans, but I DO have a mini muffin tray.

** I found a glass that was a bit larger than the muffin cups.

*** I did not have a star cutter, so I printed out a star that would fit within the muffin tray (because I cannot draw) and used it as a stencil, cutting out the stars with a sharp knife.

 **** I have a small 2-cup food processor which does not have a funnel, so things didn't go quite according to plan.  After a few attempts to combine the OJ with the flour, I pulled it all out of the food processor into a bowl and mixed it together with my hands. 

Because I used a mini muffin pan and am not the most efficient roller, I just made 24 pies and one small tart.  

Probably the ONLY thing I would do differently next time is chop my apples smaller.  They did not break down as much as I expected so there are fairly big apple chunks in my mincemeat.  Okay, I'd also either grind the almonds or omit them completely; they were a bit too hard when everything else was so soft.  

Other than that, these are divine  and you should make them so we can educate the world about the awesomeness of mincemeat!  

Vanilla Speckled Cheesecake with Chocolate Ganache

I am sometimes an impulsive shopper, but I can usually resist buying the recipe magazines.  But not too long ago, I couldn't resist the cheesecake gracing the cover of Mixingbowl.com which seems to be a magazine published by Better Homes and Gardens.  It was their Baking issue and featured a Vanilla-Speckled Cheesecake with Chocolate Ganache.  Now, I'm a sugar for vanilla, especially actual vanilla bean.  (So much so that I've asked for vanilla beans for Christmas).  I wanted to bake it, but more importantly, I wanted to eat it.  The weekend after Thanksgiving finally gave me the opportunity to splurge and bake this cheesecake as we had Thanksgiving dinner with hubby's paternal family.  I always bring dessert and they love me for it. 

The flavors of this cheesecake were great!  But sadly, I have one major issue with the recipe.  The ganache was too firm or the cheesecake was too soft, but it was impossible to slice without it flattening and getting messy.  Thus, no nice slice photo.  Next time, I might add more cream cheese or less sour cream to attempt to fix this issue.  Or perhaps I'll just do a thinner layer of ganache.  I guess I'll just have to make a few more :)

Vanilla Speckled Cheesecake with Chocolate Ganache

(Mixingbowl.com, Fall/Winter 2010, page 13)

• 2 cups finely crushhed chocolate graham crackers (about 28 squares)
• 1 tbsp finely shredded orange peel (omitted because hubby would hate it)
• 1/2 cup unsalted butter, melted
• 2  8-oz packages cream cheese, softened
• 3 eggs
• 1 cup sugar
• 2 cups sour cream
• 1 vanilla bean, split lengthwise and seeds scraped
• 1 cup semisweet chocolate chips
• 1/2 cup sweetened condences milk
• 2 pints fresh raspberries (purchased but forgotten)
• orange peel strips (optional)

Preheat oven to 325F.  Place an 8 inch springform pan on a large sheet of foil.  Wrap foil around bottom and sides of pan to enclose; set aside.  

For the crust, in a medium bowl combine rushed graham crackers and orange peel.  Stir in melted butter.  Press the crumb mixture onto bottom and up sides of the prepared pan.  Chill while preparing filling.

For filling, in a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth.  Add eggs, one at a time, beating until combined after each addition.  Gradually add sugar, beating until filling is creamy.  Beat in sour cream and vanilla bean seeds.  Scrape sides of bowl throughout mixing to prevent any lumps, but do not overbeat.

Pour filling into chilled crust; use a spatula to smooth the top.  Place in a large roasting pan.  Carefully pour enough boiling water into roasting pan to reach one-fourth of the way up the sides of the springform pan.  Bake for 45 minutes.  Turn off oven; leave cheesecake in oven for 1 hour or until cheesecake jiggles slightly.  Remove cheesecake from roasting pan to wire rack.  Using a small sharp knife, loosen the crust from pan sides.  Cool for 30 minutes.  Chill, loosely covered, for at least 4 hours.

For ganache, in a small saucepan, combine chocolate chips and sweetened condensed milk.  Cook and stir over low heat until smooth.  Spread evenly over cheesecake.  Chill until set.   Just before serving, top with raspberries and, if desired, orange peel strips.  

Thanksgiving, Part III: Squash Casserole

Okay, I'll be honest: I didn't make the squash casserole for Thanksgiving this year. My sister did.  She did last year too. But, I have made it before and all of us in my family (mom, dad, sister, me) make it the same. So I'm not really cheating by posting this.

(please forgive the horrible photo: it was Thanksgiving and people were hungry)

Squash casserole

(Don't know where Mom got the recipe, and this isalmost exactly as she gave it to my sister and me)

• 2 c. yellow squash
• 2 eggs, beaten
• ¾ c. mayonnaise (I use a little less, about ½ cup)
• 1 c. grated cheddar cheese
• 10 green onions (I usually use regular onion)
• ½ stick butter or margarine
• 1 t. salt
• 1 t. pepper
• ½ c. cracker crumbs (don’t fight over who gets to crush them)*

In a large pot, with a little water, cook the squash until it  is tender.  Drain. 

Saute onions in butter until tender.   Combine all ingredients except cracker crumbs and put in a buttered casserole dish.  Top with cracker crumbs and bake at 400 for 25 to 30 minutes.

* My mom put this note because my sister and I literally fought over who got to make the cracker crumbs.  My mom had this cool device (probably a nut chopper of sorts) that was a glass jar with a plastic funnel that screwed on top.  at the bottom of the funnel were some awesome teeth and there was a handle you would  turn to crunch up the crackers.  My sister and I would each get to crush half a pack of Ritz crackers.  Were someone to crush more than her share, chaos would ensue.