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Simple Tip: Transfer Dough With a Rolling Pin

YumSugar — Mon, 16 Mar 2009 14:00:58 -0700

While baking a tart this weekend, I found myself needing to transfer some extremely pliable, rolled-out dough from a floured workstation to a baking sheet. Since I didn't want the dough, which had been trimmed into a neat rectangle, to lose its shape, I rolled it loosely back onto my rolling pin, deftly transferred the rolling pin onto a baking sheet standing by, then slowly unrolled it back to its flat shape to bake. Voila! The dough maintained its neat shape without getting disfigured or sticking to any surfaces.

Do you do something similar when you roll dough at home? If you have another tip for working with dough, please share it below.

Perfect Holiday Appetizer: Ham and Cheese Thumbprints

partysugar — Wed, 03 Dec 2008 09:17:29 -0800

I love recipes that take simple, classic ingredients - in this case ham and cheese - and recreate them into something sophisticated and elegant. This recipe also uses a technique normally reserved for sweets (jam-filled thumbprint cookies) and applies it to savory components. The end result is an appetizer that is scrumptious, innovative, and delightfully balanced. It's crisp on the outside, light and puffy on the inside, delicately cheesy, and subtly porky. Don't be intimidated by the dough, it's incredibly easy to make. I opted not to pipe mine and instead made circular mounds. Once you have the mastered the procedure, the recipe is highly versatile. I plan on experimenting with several variations: substituting herbs for the ham and pepper jack cheese for the gruyere. To look at the basic recipe, read more.

Ham and Cheese Thumbprints
From Martha Stewart

Ingredients

1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)

Directions

Preheat oven to 400 degrees.
Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.

Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.

Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes (each 1 1/2 inches wide), 2 inches apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes.
Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.

Makes 3 dozen.

Make ahead: The thumbprints can be partially prepared ahead and then frozen. Form and bake thumbprints as directed in steps 1 to 4. Transfer to wire racks to cool before inserting cheese cubes; place on clean baking sheets, and freeze until firm, about one hour, before freezing in airtight containers, up to six weeks. To serve, remove from freezer and bake (without thawing) in a 425-degree oven for about 15 minutes.

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Roll Out Pie Dough the Easy Way

partysugar — Fri, 30 Nov 2007 11:01:18 -0800

Last week, YumSugar gave me a super simple tip that saved my pumpkin meringue pie from being a disaster. Although I know the basics - to start in the center and move outwards and to rotate the dough a quarter turn after each roll - I was pretty nervous about it. She suggested rolling the dough between two pieces of parchment paper.

Rolling out the dough is easier because the parchment paper prevents stickiness.
The paper helps make a smooth transfer from counter to pie pan.
Rotating the dough after each roll is a cinch because all you have to do is turn the bottom piece of parchment paper.

From now on, I'm always using this trick for rolling out pie crust! Got a secret tip for making a better pie? Please share it with us below!

YumSugar Preview: Fresh Cookies Any Time

YumSugar — Thu, 14 Dec 2006 07:01:17 -0800

The holidays are just around the corner and we're happy to announce that YumSugar.com will be here just in time! Starting this Friday, YumSugar.com will be your go to place for delicious recipes, entertaining tips and festive cocktails. See below for a sneak peek:

Since I never know when a cookie attack is going to happen, I like to keep a batch ready in the freezer at all times. They're perfect for unexpected guests, quick dessert or anytime you want a little treat.

Line a baking sheet (or any firm tray that will fit in your freezer) with parchment or wax paper. Portion out the dough like you would if you were baking (except, don't worry about the spacing). Stick the sheet into the freezer for a few hours or until the dough is mostly frozen (they should be firm and not sticky/gooey).

Once frozen, you'll be able to pick them up and put them into an airtight container. I prefer a ziploc freezer bag, it takes up less space and I can write the cookie type, oven temp and time needed right onto the bag. The dough should keep for three months, but good luck making them last that long!

For best results you should let the dough thaw before cooking (only take out what you're going to use). Tossing them directly into the oven will result in undercooked middles (which are sometimes wonderfully tasty). If I'm going to put them in frozen, I usually lower the temp a bit and keep them in longer. However, you'll have to pay attention because the edges will crisp quicker than the frozen middle can cook. The perfect time/temperature ratio will depend on your cookie recipe.

Note: This method works best for drop cookies. Drop cookies are cookies that are made by forming balls of dough and dropping them on to the pan (such as chocolate chip, oatmeal, etc.).

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Nestlé Toll House Cookie Dough Makes a Comeback

YumSugar — Tue, 25 Aug 2009 11:41:46 -0700

One of the food industry's more massive headlines occurred at the end of June, when a deadly strain of E. coli bacteria was discovered in a batch of Nestlé Toll House refrigerated cookie dough. Two months later, Nestle is returning its dough batter to shelves - albeit with an important warning.

At least 66 people in 28 states reported getting sick from the product. Nearly all of the victims were female, under the age of 19, and reported eating raw dough before experiencing symptoms. In response, Nestlé voluntarily recalled 3.6 million packages of its cookie dough, and shuttered the portion of its Danville, VA, plant as federal investigators tried to determine the source of contamination. After completely disassembling the equipment in the plant for inspection and sanitizing, the company is shipping out fresh refrigerated cookie dough packs. To help shoppers identify it as new and improved, the package now contains a blue, star-shaped seal that says "New Batch" - along with the warning "Do not consume raw cookie dough" on both the front and back.

Are you excited to hear that Toll House cookies are back - or are you afraid to eat them? What do you think of the new warning labeling? Does the recall situation make you reconsider the idea of eating raw cookie dough straight out of the package?

Source: Flickr User √oхέƒx™

The Basics: Pie Crust

partysugar — Mon, 06 Jul 2009 03:30:11 -0700

Years ago I was one of those people who thought making pie dough from scratch was difficult, a waste of time, and downright ridiculous. If the grocery store conveniently sold premade pie crusts, why on earth would I make one? Then I realized the reason I used store bought pie dough was because I was horribly afraid of being a pie-dough failure. In matters that apply to the kitchen, instead of running from my fears, I prefer to confront them.

So I scoured the Internet reading countless pie crust recipes, techniques, and tips and I made my very first pie dough. While it wasn't the best crust ever, it was flavorful and buttery. The rewarding and addictive (all of a sudden I wanted to make pie shells over and over again) experience boosted my confidence level as a home cook.

If you've never made pie crust, or pate brisee, as it's known in French, I highly encourage you to experiment with it this Summer. Once the basic procedure is mastered, you can use the dough for fruit pies, custard pies, savory tarts, hearty quiches, and much more. Check out step-by-step photos and learn how it's done by clicking through

Thanksgiving Tip: Freeze the Butter Before Making Pie

partysugar — Mon, 23 Nov 2009 09:00:32 -0800

When making pie dough, it's very important to use really cold butter. This will ensure that the crust is rich, flaky, and buttery. Most recipes remind you that the butter should be cold, but whenever I'm baking a pie, the first thing I do, before measuring anything, is cut the butter into 1/4-inch cubes. I put the cubes in a small dish and place it in the freezer. Then, I start making the dough. The butter is in the freezer for only a few minutes and doesn't really freeze; instead it gets really cold. Do you have a tip for great Thanksgiving pie?

Dunkin' Drinks Join Beef, Cookie Dough Ranks in Food Recall

YumSugar — Thu, 02 Jul 2009 13:00:52 -0700

Yesterday, Dunkin' Donuts temporarily pulled its Dunkaccino and hot chocolate drinks off store menus after discovering that one of its suppliers' facilities may have been contaminated with salmonella. The doughnut chain's supplier, Plainview Milk Products Cooperative, voluntarily recalled several of its products, although no illnesses have been traced back to the contamination. Dunkin' Donuts is confident the drinks will be back in stores soon, but yesterday's recall is simply one more to add to a rapidly growing list of food contamination concerns. At the end of last month, Nestlé pulled 30,000 cases of Toll House refrigerated cookie dough after dozens of illnesses were traced to the product, which contained harmful traces of E. coli bacteria. Then over 380,000 pounds of beef were recalled across the country because the meat was also tainted with toxic E. coli. More than 12 people have been hospitalized as a result.

Food contamination appears to be a concern for Americans now more than ever. In March, following recalls of spinach, jalapeños, milk, and peanut butter, President Obama addressed food-safety issues and reassured Americans that he would aid the FDA in strengthening the country's food-safety system. Yet the situation only seems to be getting worse. Are you as frustrated with the FDA's lack of diligence as I am?

Say Cheese! Potato, Bacon, and Asiago Pizza

partysugar — Thu, 04 Jun 2009 11:30:25 -0700

Asiago is a versatile Italian cheese. The texture and taste depends on its age and can range from smooth and mild to crumbly and sharp. In Europe, for a cheese to be considered asiago, it must be made in the alpine region of the Tento Province in Italy. However, outside the EU, asiago cheese is produced using similar techniques and cultures to those employed in Alpine Italy.

Asiago is made from cow's milk; since the cows graze on lush mountain pastures, they produce a thick, rich milk and, in turn, a distinctly flavored cheese. Its nutty, salty flavor makes fresh asiago an ideal table cheese. It's also nice in sandwiches. Semifirm aged asiago is perfect for grating and can be used like parmesan. To learn what I did with this type of asiago, read more.

When I think of grated cheese, pizza immediately comes to mind. Instead of doing a classic pie dough, I used phyllo dough to create this appetizer pizza. The chewy bacon, buttery potatoes, and crispy crust are nice complements to the slightly sweet tangy cheese. This dish would be a delightful addition to a brunch menu. For a vegetarian version, simply omit the bacon.

Potato, Bacon, and Asiago Pizza
From Savory Baking

Ingredients

8 ounces fingerling potatoes
salt
3 teaspoons finely chopped fresh thyme
2 tablespoons minced red onion
6 slices smoked bacon, cooked crisp, drained, and chopped
1/4 cup finely grated asiago cheese
1/4 cup finely grated parmesan cheese
8 ounces phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted
freshly ground black pepper

Directions

Put the potatoes in a small saucepan, cover with water, and add a little salt. Bring to a boil and cook until fork-tender. Drain, cool, and cut into 1/4-inch-thick slices. Set aside.
Put the thyme, onions, bacon, and cheeses in separate small bowls and set aside.
Unwrap and unroll the thawed phyllo dough, placing the stack on a work surface. Pat a 6-inch plate on top of the phyllo and cut around the plate and through the stack of dough with a small sharp paring knife. Continue cutting until all the dough is cut into circles. Discard the scrap dough and stack all the circles together. Lay a lightly dampened clean kitchen cloth over the top to keep the dough moist.
Preheat the oven to 400°F and line two baking sheets with parchment paper or nonstick baking mats.
Place three phyllo circles on each prepared baking sheet.
Lightly brush all six circles with melted butter. Place another circle of dough on top of each of the first circles and brush again with melted butter. Continue until all six pizza circles are stacked with six layers of phyllo and butter.
Put three to four slices of potato on top of each pizza stack.
Sprinkle thyme, onions, and bacon over the potato slices and top lightly with the two cheeses. Season to taste with pepper.
Bake until medium golden brown, 12 to 15 minutes. Transfer to a cutting board and cut each pizza into 4 wedges using a sharp chef's knife or pizza wheel. Serve immediately.

Makes 6 pizzas.

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52 Weeks of Baking: Experiments in Phyllo

YumSugar — Thu, 12 Apr 2007 16:02:31 -0700

I thought about skipping out on this week's 52 weeks of baking (I'm actually making cupcakes for Jimmy's birthday tomorrow, and I thought I'd double-up and have two for next week). However, 51 weeks of baking just doesn't have quite the same ring to it, so I ponied up and took the time between Top Model (secret vice) and Lost (not-so secret vice) to head to my kitchen and see what I could whip up.I contemplated making crackers, cookies, or muffins, but Molly's on vacation (and I know she'd be sad to miss out on the in-office treats), so I decided to try some phyllo dough experiments instead. Earlier in the week I had been inspired by these beautiful herbed phyllo breadsticks (I'm not the only one, this post is from over a year ago, and yet it's appearing on a bunch of blogs now) and wanted to see if I could make something similar. I ended up with a few different phyllo "breadsticks" and one "tomato pie."

To check out what I did, read more

No real recipes this time, this was just me playing around with phyllo dough (which, for those of you who don't know, is paper-thin sheets of pastry dough that can be found in the freezer section of your supermarket). My first experiment was to take one sheet of dough, lay it open on a flat surface, brush melted butter on half (lengthwise), spread out some fresh basil (on the half with butter), scatter some parmesan cheese on top of that, fold the other half on top and then roll it up into a tube. I then baked the tubes in the oven at 375 for about 5 minutes on each side.

I did several variations of that general concept, one with cinnamon, sugar and nutmeg and one with cheese, salt and pepper and a few others with basil. The overall taste was light, salty, and crunchy - they'd make for a great quick snack. However I would only serve these at an outdoor party (so many crumbs! the phyllo dough is so flaky) and I wouldn't use basil again, it does that over-cooked black coloring that is blech!-looking.

I also ended up folding some phyllo dough into a ramekin, filling it with a mixture of tomatoes (which I should have fully de-seeded and salted to let some of the water drain out first), basil, parmesan cheese, and salt; and then topping it with more phyllo and brushing that with butter and sprinkling with garlic powder. I called the result "study for tomato pie" because it wasn't good enough to be a real pie, but definitely had the outline/prospects to become one.

When I was done with those few experiments, it was time for Lost to begin, so I closed down the kitchen and took my flaky snacks to the living room.

Have you ever worked with phyllo dough?
Tell me about it in the comments!

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