Hot Cross Buns for Easter brunch

Hot cross buns are an Easter tradition

The hot cross bun is a traditional end-of-Lent snack. Slightly sweet laden with dried fruit and topped with confectioner's icing, hot cross buns are a nice transition from Lenten austerity to Easter abundance.

Hot cross buns are made with a rich yeast dough. Using the microwave oven and electric mixer simplify preparation. The traditional recipes use dried currants and raisins, but you can create your own flavor combinations with other dried fruits, such as cranberries, chopped dried apricots and even dried blueberries.

Hot Cross Buns
1 pk. (1/4 oz, or 2 1/4 tsp) active dry yeast
1 c. whole milk
3 tbsp. butter
1 egg
2 tbsp. granulated sugar
3/4 tsp. salt
3 c. all purpose flour
1/2 c. dried fruit
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice

In a medium bowl, whisk together 2 c. flour, salt, cinnamon and allspice. Add dried fruit, dredging to coat the pieces with the flour mixture.

Place milk and butter into a microwave-safe cup or bowl. Heat for 1 to 1 1/2 minutes on high, until milk is very warm and butter is melted.

Place 1 c. flour, granulated sugar and yeast into large mixing bowl. Using the paddle attachment, mix together at slow speed. Add hot liquid, incorporating well before increasing mixing speed. Beat on medium speed for 2 minutes, then add egg. Continue beating on medium speed for 3 more minutes.

Lower mixer speed, and add the remaining flour mixture. Beat until a sticky ball is formed.

Remove dough and place on floured surface. Knead with floured hands until dough loses its stickiness and gloss. Place in a greased bowl, cover with a moistened towel or cling wrap and allow to rise at room temperature until doubled in bulk (about 1 hour).

Punch down dough. Prepare two baking sheets with parchment paper. Shape dough into 12 2" balls and arrange on baking sheets. Using kitchen shears, cut a cross shape into the top of each ball. Allow to rise at room temperature until doubled, about 1/2 hour.

Heat oven to 375 degrees. Bake buns for 15 - 20 minutes. Allow to cool slightly before piping confectioner's icing into cross.

Confectioner's Icing
1 c. confectioner's sugar
1 to 2 tbsp. water, milk or cream
1/2 tsp. vanilla extract

Sift confectioner's sugar into small bowl. Stir in extract and liquid, 1 tsp. at a time, until icing is of spreading consistency. Cover until ready to use.

NOTES:

If you prefer a bun that is browned, combine 1 egg yolk with 2 tbsp. water and brush the buns with the egg mixture before baking.

Cut homemade marshmallows to fit your graham crackers

for perfect S'mores.

Homemade Candy: Marshmallows

Just in time for Easter, here's a recipe for ersatz Peeps. Even though you won't be able to create 3-D marshmallow confections, you will be able to make fresh, melt in the mouth marshmallows. These can be cut into Easter-themed shapes using cookie cutters, dipped in chocolate or colored and flavored using essential oils or extracts.

Homemade marshmallows are confectionery blank slates, ready to be modified to fit the occasion.

This recipe does demand a little precision when making the sugar syrup. Have a candy thermometer on hand, or if you are skilled at this, do the "firm ball" test by dropping half a teaspoon of the hot syrup into a cup of cold water. If the syrup forms a ball that you can lift out of the water and squish between your fingers, then the syrup has reached the "firm ball" stage and is ready to use.

It is also helpful to use a stand mixer that has a whip attachment. As the syrup is mixed into the softened gelatin, air is whipped into the marshmallow mixture. This is what gives it the light and airy texture that characterizes marshmallows.

Finally, if you plan on cutting the marshmallows into shapes, spread the mixture onto prepared baking sheets to a thickness of 1/4" to 3/8". This should accommodate most cookie cutters and allow the marshmallows to be shaped cleanly. If you cure the marshmallow mixture in a 13 x 9 baking pan, it is best just to cut the mixture into cubes. They will be too thick to cut with cookie cutters and end up looking like little mushrooms.

Marshmallows
3 pks (1/4 oz ea) unflavored gelatin
1/2 c. cold water

2 c granulated sugar
2/3 c light corn syrup
1/2 c. water
1/4 tsp. salt
2 tsp. vanilla extract, OR 1/4 tsp. essential oil flavoring
paste food coloring, if desired
1 c. confectioners sugar

In the large mixing bowl of your stand mixer, dissolve the gelatin in 1/2 c. cold water. Allow to soften for at least 15 minutes.

Combine 1/2 c water, granulated sugar, corn syrup and salt in a large, microwave-safe bowl. Cover with cling wrap and heat for 2 1/2 minutes on high power.

Carefully remove the cling wrap from the hot sugar mixture and stir mixture gently with a wooden spoon. Cover with a new piece of cling wrap, return to microwave oven and heat for an additional 2 minutes. By this time, the syrup should be bubbling and all sugar should be dissolved.  Test the temperature using a candy thermometer, or do the "firm ball" test. The syrup is done when it reaches 240 degrees or creates a firm ball when a small amount is dropped into a cup of cold water.

Using the whip attachment, begin slowly beating the softened gelatin. Slowly pour the hot syrup into the gelatin mixture, increasing the mixer speed to high or whip speed. Whip gelatin mixture for 10 to 15 minutes, or until the mixture becomes very thick and glossy. Add flavoring and coloring and beat an additional 1 minute.

Prepare a baking sheet or 13 x 9 baking pan by lining with aluminum foil and spraying the foil with nonstick cooking spray. Pour the marshmallow mixture onto the foil, using a moistened spatula to spread evenly. Allow to cure uncovered for 4 hours at room temperature. The mixture will firm up considerably and lose much of its gloss.

Sprinkle cured marshmallow mixture with 1/3 c. sifted confectioners sugar. Use the foil to lift marshmallow mixture out of the pan, then invert onto surface coated with confectioners sugar. Sprinkle bottom of marshmallows with 1/3 c. confectioners sugar. Cut into cubes or use cookie cutters to create shapes; roll cut edges in confectioners sugar.

Store marshmallows in airtight container at room temperature.

Homemade Candy: Gumdrops

Homemade Candy: Gumdrops

Looking forward to Easter means buying or making candies and confections to fill the baskets. 

One of the easiest candies that a home cook can make is the gumdrop. This confection doesn't require precise temperature regulation when the sugar and water mixture are heated, it uses very basic ingredients and the ability to create unusual flavor combinations is endless. 

To keep things simple, you can mold the gumdrops in a square baking pan. However, if you have chocolate molds on hand, you can use these to shape your gumdrops. Many candy molds are available in holiday themes, so to fill April's Easter basket, choose a set of molds that is appropriate to the season. The mold cavities should be about 1/2" deep and the mold itself flexible; even with cooking spray or parchment paper, gumdrops can be sticky.

One final note: use essential oil flavoring instead of extracts. Not only do the essential oils hold up better when added to hot syrup, they don't impair the ability of the gelatin to gel. The alcohol in an extract can make the gelatin runny.

If you're making citrus flavored gumdrops, add some Tart and Sour flavor enhancer. This is a combination of citric and malic acid. A little goes a long way to create a sweet, tart gumdrop. If you are going for sour, add up to 3/4 tsp. of this product.

Gumdrops

1 oz unflavored gelatin powder (4 pks, 1/4 oz each)

1/2 c. warm water

Dissolve gelatin powder in warm water. Set aside

2 c. granulated sugar

3/4 c. water

1/2 tsp. essential oil flavoring

1/2 tsp. Tart and Sour flavor enhancer, if desired

Additional granulated sugar for coating gumdrops.

Place sugar and water into a 3 quart saucepan. Place over medium heat, and warm until sugar is dissolved. Bring to a simmer, lower heat, and allow to simmer for  minutes to make a light syrup. Remove from heat.

Stir dissolved gelatin into hot syrup. Add flavoring, flavor enhancer and food coloring if desired.  

Line a 9" square pan with parchment paper, and then spray with nonstick cooking spray. Pour gelatin mixture into pan, cover with cling wrap and refrigerate for at least 8 hours or overnight. Alternately, spray several chocolate molds with nonstick cooking spray. Spoon hot syrup into the mold cavities, allow to cool and then cover and refrigerate for several hours or overnight.

The next day, uncover gumdrops and cut into squares. Remove using parchment paper from pan. Add 1/2 c. of granulated sugar to a large plastic sealable foodsaver bag. Toss in several of the gumdrops, and shake to coat with sugar. Place on sheets of parchment paper to crystallize for 24 to 48 hours.  Store gumdrops in airtight containers out of high heat. 

Rum Butterscotch Swirl Ice Cream

Rum Butterscotch Swirl Ice Cream

It's February, but the temperatures have gotten near 70 degrees here in the Midwest. Cardinals are singing and finches are showing splashes of red and purple on their drab winter brown feathers. A high pressure system, pruning apple trees and sunshine makes me want real, honest-to-goodness ice cream.

I don't have an ice cream maker. But I do have a simple recipe for ice cream that uses a standard electric or stand mixer to make:

Basic Ice Cream
1 pint heavy cream
1 can (12 oz) sweetened condensed milk
1 tsp. vanilla extract

Chill mixing bowl and whip attachment or beaters for 1 hour prior to making this recipe. Pour cream into a chilled mixing bowl. Whip at medium speed until slightly thickened, add vanilla extract and then increase mixer speed to high to create peaks. Lower mixer speed to fold in sweetened condensed milk.

Line a standard loaf pan with aluminum foil. Pour ice cream mixture into pan. Cover with cling wrap and chill in freezer for at least one hour before adding in the butterscotch mixture.

The tricky part of this recipe is in creating a ganache that becomes semi-solid when ice cream is frozen. That's where the alcohol comes in. It dilutes the melted butterscotch chips into a creamy paste and also acts as an antifreeze. The result is a lovely swirled goo that embellishes what was plain vanilla ice cream.

Ganache
1 c. butterscotch chips
1/4 c. condensed milk
2 tbsp. light corn syrup
2 tbsp. light rum

Place the butterscotch chips into a large microwave-safe measuring cup. Melt on high power using 1 minute intervals, stirring between each. When melted, stir in milk, corn syrup and rum. Allow to cool slightly. Pour slowly onto ice cream, using a knife or spatula to swirl into the thickened cream. Replace cling wrap and freeze overnight. Makes 1 quart.

NOTE: You can modify this recipe using any combination of flavored baking chips and alcohol. For example, pair semisweet chips with bourbon or Kahluah, dark chocolate chips with Guinness stout, mint chocolate chips with creme de menthe, or white chocolate chips with orange liqueur. Blogging Fusion Blog Directory

Soft and Chocolaty Peanut Butter Cookies

Peanut butter is a universal language. Combine it with milk chocolate and you have an irresistible flavor combination that begs you to eat. Traditional peanut butter cookies can be a little dry and crumbly, but these peanut butter cup inspired cookies are large, soft, chewy and swimming with flavor. They are excellent for dunking in milk or coffee, and the extra large size turns a single cookie into a satisfying between meal snack or dessert.


To shape these cookies, use an ice cream scoop. Level off the dough, and then deposit the cookies onto a parchment-lined cookie sheet using the lever that is attached to the scoop. Your cookies will be uniform in size and thickness.


These cookies freeze nicely. Make them in large quantities and then store them in recloseable plastic bags in the freezer for future cookie emergencies.



Soft and Chocolaty Peanut Butter Cookies
2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. peanut butter (creamy or crunchy)
1/2 c. butter, room temperature
1 1/2 c. packed light brown sugar
2 eggs
1 tsp. vanilla
2 c. milk chocolate chips


In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Place peanut butter, softened butter and vanilla in large mixing bowl. Cream together at medium speed. Beat in brown sugar and eggs. On low speed, beat in dry ingredients just until the dough comes together. Fold in milk chocolate chips.


Using plastic wrap, cover dough and chill at least an hour, preferably overnight.


Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop dough onto prepared baking sheets using a tablespoon or ice cream scoop.  Bake for 10 -  12 minutes using middle racks, rotating sheets halfway through baking. Allow to cool for 10 minutes before removing from sheet. Makes 2 - 3 dozen, depending on size of scoop used.

Sunday dinner: Wine braised duck

I love duck, but the local stores only stock it around Christmas. Which is why on my last trip to Gordon Food Service, I snagged as many of the remaining frozen ducks as I could.

Duck is a bit challenging to cook well. Because ducks are waterfowl, they develop a thick layer of fat under the skin that helps keep them well insulated. Unfortunately, this all comes spilling out during cooking, creating a greasy pool in which the roast swims. One of the ways this recipe helps to combat a fatty or greasy taste and texture is its addition of wine to the braising liquid. Wine adds an acidic touch and helps to cut through the richness.

This recipe also cooks the duck in three stages, offering you the chance to drain off the excess fat during cooking and produce a nicely browned duck with crisp skin and moist meat. The root vegetables absorb the flavor and offer some enhancements of their own.

Wine Braised Duck
1 5-8 pound duckling, giblets removed
1/2 c. white wine
1 c. chicken stock
2 baking potatoes, peeled and diced
4 parsnips, peeled and diced
1 medium onion, diced
2 tbsp butter
dried parsley
kosher salt

Preheat oven to 425 degrees. Place duck, breast side down, in a shallow roasting pan. Tuck wings under. Slide a wooden spoon underneath the skin, lifting the skin away from the meat gently. Using a gloved hand, rub the flesh under the skin with a fine layer of kosher salt.  Roast uncovered for 45 minutes.

In the meantime, melt 2 tbsp. butter in saucepan or skillet. Add diced root vegetables and saute until onion is tender and other vegetables are browned. Remove from heat and set aside.

Remove duck from oven and lower heat to 350 degrees. Pour wine over duck, and use a wooden spoon to lift and stir any brown bits that may be attached to the bottom of the roasting pan. Add chicken stock. Place sauteed vegetables evenly around the duck. Tent the roasting pan with aluminum foil, and return to oven for 1 hour.

After braising for 1 hour, remove roasting pan from oven and increase heat to 400 degrees. Drain away all liquid in the pan (this can be used as a gravy base, if desired). Return root vegetables to the roaster and place duck on top of the vegetables. Return to oven uncovered for 20 minutes. This final high heat roast ensures your duck will be browned and crispy. Serves 4 - 6.

NOTE: If you use a roasting rack, be sure the root vegetables are cut into large pieces so they don't fall through the grate openings.

Saturday Brunch: Banana Muffins

Bananas that ripen quickly can be a problem during the winter. Even when they are purchased green, we keep them in homes that are heated to a toasty warmth (wood burning stoves are good for that). Those bananas quickly turn from golden to gross. Luckily, overripe bananas are the main ingredient in these tasty muffins.

The key to keeping these muffins light and fluffy is to add the dry ingredients last. The batter for these tends to be dense, and over-beating the flour and oatmeal helps strengthen the gluten. The result is a muffin that is dense and flat. Instead, cream together the mashed banana, oil, sugar and egg, and then add the flour mixture, beating just until the batter comes together.

The recipe makes 18 standard sized muffins.

Banana Muffins
3 ripe bananas, mashed
1/3 c. vegetable oil
1 egg
1 tsp. vanilla extract
3/4 c. granulated sugar
2 c. all purpose flour
1/2 c. oatmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. chopped pecans, walnuts or unsalted cashews

Preheat oven to 375 degrees. Prepare muffin tins with cupcake liners, or spray with nonstick baking spray. In a medium bowl, whisk together flour, oatmeal, baking soda, baking powder and salt. Set aside.

In a large mixing bowl. cream together bananas and vegetable oil. Add vanilla extract and egg, mixing thoroughly at medium speed. Lower mixer speed and slowly fold in flour and nuts.

Spoon batter into prepared muffin tins, filling cavities to 3/4 full. Batter will be thick. Bake 15 - 20 minutes (10 minutes for mini muffins), or until cake tester comes out clean.