Parachute Bing Bread March 16, 2016 by Jill Foucre Leave a Comment Parachute Bing Bread 2016-03-16 17:48:59 Print Ingredients 1 T. sugar 1 cup warm water (100°F) 1 1/8 t. active dry yeast 1 t. kosher salt 2 cups all purpose flour, plus more for kneading and dusting 1 T. toasted sesame oil, divided 8 slices thick cut bacon 1 medium russet potato, diced salt and pepper to taste 1 cup shredded white cheddar 3/4 cup thinly sliced scallions oil for pan frying 1/2 T. soy sauce 1/2 t. sugar 1 T. sesame seeds, divided Instructions Stir together the warm water and sugar in a bowl. Sprinkle on the yeast and let sit until foamy, about 5-10 minutes. In a bowl, whisk together the salt and flour. Add the yeast mixture to the flour and stir with a wooden spoon until the dough comes together in a shaggy ball with only a few dry spots. Move to a clean bowl, cover with plastic wrap and proof until doubled in size, about 50-70 minutes. While the dough is rising, cook the bacon and potatoes. Cut the bacon into 1/4 inch pieces and cook over medium heat until crisp. Drain on paper towels. Peel and dice the potato. Place in cold water in a small pot and bring to a boil, cook for 4-5 minutes. Drain well and cook in a touch of the bacon fat over medium heat until cooked through and crispy. Season to taste with salt and pepper. Preheat the oven to 375°F. Once the dough has doubled, gently punch down and transfer to a generously floured surface. Knead, adding flour a tablespoon at a time if needed. Dough should be soft, pliable and slightly sticky. Divide dough into 8 equal pieces and cover the pieces with plastic wrap. Take one dough piece, and on a floured surface, roll out until 1/4″ thick. Brush off excess flour and brush with toasted sesame oil and generously sprinkle with potato, bacon, cheese and scallions. Roll up, as you would a cinnamon or jelly roll and pinch to seal. Coil the roll into a spiral and gently flatten. Place on parchment paper, lightly dust with flour if needed and cover with plastic wrap. Repeat with the remaining dough. Whisk together the soy sauce, sugar, and 1 tablespoon of water in a small bowl. Heat a cast iron skillet over medium to medium-low heat. Add a generous amount of oil and place 4 spirals into the skillet. Brush with soy glaze. Cover and cook until the underside is golden brown, 5-10 minutes, checking often. Uncover and flip, brushing with soy glaze. Sprinkle with sesame seeds. Transfer the cast iron pan to the oven and bake until bottoms are brown and bread is cooked through, 10-15 minutes. Cover with foil if starting to brown to quickly. Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Homespun by Anne Farnum March 2, 2016 by Jill Foucre Leave a Comment My mom is a baker and has always been a baker…homemade only. Scratch-made, homemade, homespun…call it what you would like but a box mix has never graced the shelves of my mother’s pantry or cabinets. I know that time and memories can play tricks on you but I recall coming home every day from school and there being a fresh baked good waiting for me and my six siblings to enjoy. The only prerequisite that my mom had was that we had to eat a bowl of cereal or a piece of fruit first. I am now 47 years old, have four children of my own and my mom continues to bake almost daily. In fact, my children walked to my parent’s house after school today and a pan of brownies were in the oven. When there is a family occasion, my mom is our go-to baker. Whether it be a holiday, birthday, Big Game party or just a regular family dinner, it is her baked goods that are always the dessert and it’s usually not just one dessert. There is an “appetizer” dessert and a main dessert. My children always put in their birthday cake requests to my mom, (their Mimi), prior to the birthday celebration. My son Luke loves Miss Bebe’s Spice Cake, my daughters Lucy and Tess ask for the checkerboard Oreo Ice Cream Cake and my 10 year-old son, Hugh, always puts in his request for Delicious Poundcake. Poundcake isn’t the typical birthday cake a 10 year-old boy would request but without fail, it’s ALWAYS the one — and it is delicious! So, thank you Mom, for always baking for me over the years and for continuing the tradition for the next generation’s enjoyment.
Raspberry-Filled Chocolate Molten Cupcakes February 16, 2016 by Jill Foucre Leave a Comment Raspberry-Filled Chocolate Molten Cupcakes 2016-02-16 19:49:12 Print Ingredients 1/2 cup granulated sugar 6 T. unsalted butter, room temperature 4 large eggs 1/2 cup all-purpose flour (spooned and leveled) pinch of salt 11 ounces semisweet chocolate, melted (2 ½ cups chopped) 18 raspberries (36 if they are small) confectioners' sugar, for serving vanilla ice cream (optional) Instructions Preheat oven to 400 degrees. Line 12 standard muffin tin cups with paper liners. In large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined. Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired. By Judy Fitzgerald Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Herbed Biscuits & Ham Sandwiches January 21, 2016 by Jill Foucre Leave a Comment Herbed Biscuits / Ham Sandwiches 2016-01-21 15:51:35 Yields 8 Print Ingredients 8 T. unsalted cold butter, cubed 2 cups flour (I use half white whole wheat) 1 t. sugar 1 T. baking powder ¼ t. kosher salt ¾ t. baking soda 2 T. chopped fresh dill 2 T. chopped fresh mint 2 T. chopped fresh flat parsley 2 T. chopped fresh tarragon ¾ cups buttermilk Optional mustard honey sliced ham bread butter pickles Instructions Preheat oven to 450. Put cubed butter in freezer. Combine flour, sugar, baking powder, salt, baking soda, and herbs in a food processor. Pulse to combine. (If you don’t have all the herbs called for, just make sure you use ½ C. herbs total.) Drop in butter and pulse until mixture resembles coarse cornmeal. Pour in buttermilk and pulse until mixture just comes together. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat out into a rectangle again. Repeat twice, then pat into a 4x12 inch rectangle. Cut in half lengthwise and then into 8 square biscuits. Bake on greased or parchment-lined baking sheet until puffed and golden, 10-12 minutes. To make sandwiches, split biscuits and spread with mustard and honey. Top with ham and pickles and make into sandwiches. By Carolyn Raber Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ricciarelli Cookies December 2, 2015 by Jill Foucre Leave a Comment Ricciarelli Cookies 2015-12-02 19:39:54 Print Ingredients 3-3/4 cups blanched almond meal flour (such as Bob’s Red Mill) 3/4 cup granulated sugar 4 oz. (1 cup) confectioners’ sugar; more for dusting Finely grated zest of 1 large orange (about 1 Tbs.) 3 large egg whites, at room temperature 1-1/2 T. honey 1/2 t. pure almond extract 1/4 t. pure vanilla extract Instructions Line 4 large rimmed baking sheets with parchment paper. Pour the almond flour into a large bowl and use your fingers to break up any clumps. Add the granulated sugar, 1/2 cup of the confectioners’ sugar, and the orange zest, and whisk to combine. In a small stainless-steel bowl, beat the egg whites with a hand-held mixer on high speed until they form soft peaks. With a spatula, gently fold the whites into the almond meal mixture. Add the honey and extracts, and mix well. The dough will be stiff and sticky. Put the remaining 1/2 cup confectioners’ sugar in a small bowl. Pinch off about 2 tsp. of dough, roll it into a ball, and place it on the baking sheet. Repeat until all the dough is shaped into balls, placing 12 balls per sheet. Roll each ball in the confectioners’ sugar until well coated, then return to the baking sheet and gently pinch the ball into a diamond shape. Let the cookies sit, uncovered, for 1 to 2 hours to firm up and dry out a little. Position a rack in the center of the oven and heat the oven to 325°F. Bake the cookies, one sheet at a time, until their tops have started to crack and they are barely tinged with gold around the edges, about 12 minutes. Transfer the baking sheets to cooling racks and let cool completely. Dust with more confectioners’ sugar. Store in an airtight container at room temperature for up to 1 week. Notes These cookies from the almond-growing region of Siena date back to at least the 15th century. They’re melt-in-your-mouth tender, but with a nice chew. Their cracked, snowy-white tops make a beautiful addition to a cookie platter, and they’re a great option for those on a gluten-free diet. By Fine Cooking Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/