Wednesday, April 27, 2011
Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:
Chocolate Covered Strawberries
Join Chris Kimball and the test cooks on America’s Test Kitchen as they solve everyday cooking problems and bring you useful equipment reviews, trusted taste tests, and foolproof recipes.
Tuesday, August 3, 2010
This is definitely a New England recipe. Anadama bread is one of the most popular breads here, and for good reason—it's absolutely delicious. Try smearing a mixture of butter and local honey on it and, you'll be hooked. This is my friend and mentor chef Jasper White's recipe, Jasper uses a bit more corn meal and less molasses than most recipes, so it serves dual roles as a breakfast bread or alongside hearty chowders.
Preparation Time: 30 minutes
Start to Finish Time: 1.5 hours
Yield: 2 loaves
1 package active dry yeast
1 tablespoon sugar
1-1/4 cups (approx.) warm water (105-115 degrees), divided
2 tablespoons unsalted butter, melted, cooled to room temperature
2 tablespoons dark molasses
2 teaspoons salt
3-1/2 cups bread flour, plus extra for work surface
1 cup yellow cornmeal
Vegetable oil or butter
1 large egg, beaten with 2 tablespoons water (egg wash)
In a medium-size bowl (or the bowl of a standing mixer with hook attachment), combine yeast, sugar, and 1/4 cup warm water; mix well. Add melted butter, molasses, salt, flour, and cornmeal. Slowly add up to 1 cup more warm water; mix to form a soft, but not sticky, dough. Add more water if necessary. Knead by machine about 10 minutes, or by hand about 15 minutes, until dough is smooth and elastic.
Oil (or butter) a large bowl lightly. Shape dough into a ball and place in the bowl; turn it once so it's lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. Let dough rise until volume doubles, about 1 hour.
Grease two 9-1/2x5-inch loaf pans. Turn dough out onto a lightly floured surface. Cut in half and shape each half into a loaf. Place each loaf in a pan, return to a warm spot, and let rise until volume doubles, about 20 to 30 minutes.
Heat your oven to 350 degrees. Brush the tops of the loaves with egg wash and bake 1 hour, or until deep golden brown. To test for doneness, remove one hot loaf from its pan and tap the bottom of the bread; you'll hear a hollow sound if it's done. If it's not done, return it to the oven for 5 to 10 minutes. When loaves are done, turn them out of their pans and cool on a rack for at least 20 minutes.
(Adapted from 50 Chowders: One-Pot Meals—Clam, Corn & Beyond by Jasper White)
Monday, December 20, 2010
If we get a solid snowstorm in December, then chances are, my friends get holiday cookies from me, so I am always stocked with butter, eggs, and sugar and I am always on the hunt for a special baked treat to prepare.
Since I was a child, stained glass cookies were always fascinating to me—you know, the cookies that hang from windows or holidays trees, the ones with the translucent, colorful center that looks like a stained glass window? They are so beautiful, I assumed they were for experts—turns out they're easier than you'd think.
Begin with a basic sugar dough of butter, sugar, a touch of molasses, vanilla extract and eggs. Roll out the dough and with cookie cutters cut the dough into stars, snowflakes, or diamonds—whatever you like, then using a smaller cookie cutter or a knife, cut shapes into centers of cookies. Fill the space with a crushed hard candy and cut a hole at the top of the cookie, so you can hang them after they bake. Pop them in the oven and the candy melts for a beautiful stained glass effect. I hope you'll add these to your holiday cookie repertoire.
Start to Finish Time:
3 to 4 dozen
1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon molasses
1/2 teaspoon vanilla extract
2 cups flour
1/4 teaspoon kosher or sea salt
3/4 teaspoon baking powder
20 hard candies (such as Jolly Ranchers or LifeSavers), preferably in several flavors
Heat oven to 375°. Line two baking sheets with parchment paper (aluminum foil may be used, but parchment paper works better with these cookies).
In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated.
Add egg and mix until light and smooth, about 1 minute on medium speed. Sift flour, salt, and baking powder over mixture; then, using a rubber spatula, fold dry ingredients into mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks.
Wrap one disk in waxed paper and refrigerate while you work with the other disk. (Dough may be made up to this point and refrigerated up to 2 days.)
Place disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes, such as stars, snowflakes, diamonds, or circles.
Transfer cookies to prepared baking sheets, about 1/2 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough. (You may also roll dough into long, thin ropes to make shapes. Do this on the baking sheets so you don't have to transfer the dough.)
Remove any wrappers on candies and separate them by color into plastic bags. Using a mallet or the side of a rolling pin, crush candies. (Note: If you use a wooden rolling pin, the candies may dent the wood.) Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. You can mix colors for a mottled effect.
If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking. (Once cookies have cooled, thread string or festive ribbons through holes.)
Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown and firm to the touch. Remove baking sheets from oven and place on wire racks to cool.
Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container.