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Name That Dish!

YumSugar — Thu, 05 Nov 2009 16:15:02 -0800

If you prefer to entertain this season with dainty, bite-sized desserts like these pumpkin brownies, chances are, you'd also flip for the small, custardy French pastry, flavored with rum and vanilla, pictured below. Can you identify it?

Empanadas Two Ways - Beginner and Expert

YumSugar — Wed, 09 Sep 2009 03:50:33 -0700

With so many Summer activities going on, I've been looking for more delectables to fit my on-the-go lifestyle. My new favorite snack is empanadas. The savory delicacies are not only perfect for portable snacking, but they're an easy way to use up leftover ingredients, and double as an appetizer for impromptu gatherings. Simply keep uncooked ones in the freezer, and bake them as necessary. Strapped for time or new to cooking? Take advantage of premade pizza dough to make mini-pockets in minutes. Or set aside a few hours to mix together homemade pastry dough - it'll make the crust extra flaky. Decide which recipe suits you best.

Cherry Cobbler Two Ways - Beginner and Expert

YumSugar — Wed, 12 Aug 2009 03:30:05 -0700

To me, one of the sweetest rewards of waiting all year long for warm weather is the sweet-tart, firm, ink-red cherries that flourish for a short season. After ogling Party's cherry pie, I decided it was high time I make my own pastry with this beloved stone fruit. Nothing's more summery than a fruit cobbler, still piping hot from the oven and covered with moist biscuit dough. I'm torn, however, between two different versions: a quickie that calls for frozen dark cherries (so I can save my fresh ones for eating out of hand), and a slightly more laborious (yet equally rewarding) adaptation that takes advantage of juicy, just-pitted fresh fruit. Which one should I make? See both when you read more

Count on Classic Strawberry Shortcake to Sweeten Your Day

YumSugar — Tue, 04 Aug 2009 16:15:01 -0700

If you asked me to choose between blackberries, blueberries, tayberries, raspberries, or any other type of berry, it'd be virtually impossible for me to pick just one, for I simply love them all. But, perhaps because I grew up eating them as a child, when it comes to dessert cravings, I tend to gravitate toward sweets that feature strawberries.

One evening, I had an intense craving for strawberry shortcake. I'm not referring to the sponge cake variety with layers - although I love that, too - but rather the classic version with macerated berries and whipped cream sandwiched between flaky, buttery shortcake. Since this type is surprisingly unavailable in restaurants (I've only been able to locate it at the Cheesecake Factory and Whole Foods), I made my own. The end result? Well, it was far more satisfying than anything I could've bought. Find out for yourself

Kolaches Are a Taste of Central Europe in Texas

YumSugar — Wed, 15 Jul 2009 16:00:59 -0700

If you're not from Texas - or a few other choice towns across America - you may have never had the pleasure of eating a kolache. A Central European pastry iconic across the Lone Star State, the kolache is prized for its soft, pillowy dough and its versatility: kolache fillings range from the sweet (apricot, prunes, and poppy seeds) to the savory (sausages). And some fillings, like cheese, even possess qualities of both.

Texans owe the enjoyment of this fluffy yeast roll to the number of Czechs who immigrated to the state in the 1800s, and while there's nothing more authentic than enjoying a kolache in one of the state's few remaining Czech towns, city dwellers can savor kolaches on the go at any of the state's ubiquitous Kolache Factory stores. The Kolache Factory, a breakfast chain somewhat akin to a Texas kolache version of, say, Dunkin' Donuts, is also known for its unconventional kolache fillings, such as chocolate cream cheese, sausage and gravy, ranchero, and even Philly cheesesteak.

Set your sights on these regional specialties when you read more

Blueberry Muffins Two Ways - Beginner and Expert

YumSugar — Wed, 15 Jul 2009 03:30:50 -0700

Lately, as part of an effort to increase our budget for Summer travel, my sweetheart and I have been forgoing restaurant breakfast and brunch on weekends in favor of making our own. Last Sunday, we made his favorite breakfast tart, but this week, I'll be taking advantage of the heaps of blueberries at the farmers market with home-baked berry muffins. I'll either make a traditional muffin recipe or mash blueberries up and include them in the batter for enhanced color and flavor. Get your mornings off to the right start when you read more

Definition: Phyllo

YumSugar — Wed, 03 Jun 2009 15:00:31 -0700

An unleavened dough made of flour, water, and oil spread into paper-thin sheets, phyllo (or filo) is characterized by crispiness and flakiness. Although it is traditionally made by hand using an exacting technique, today phyllo is typically produced by machine and sold frozen. It figures prominently into Middle Eastern and Mediterranean cuisines, and is a key component in Greek dishes such as baklava and spanakopita.

Source

Savory Cheese Scones Two Ways - Beginner and Expert

YumSugar — Wed, 06 May 2009 03:30:41 -0700

For an eternal procrastinator on a budget like myself, there's no better way to celebrate Mother's Day than to serve her a mouthwatering breakfast right out of the oven. For a mom like mine, who's always watching her sweet tooth, I'll make flaky, cheese-tinged scones. If you're a beginner, try this no-fail recipe that's ready in only half an hour. Or, for a fancier breakfast in bed, use the scones in a Southern-inspired breakfast sandwich with black forest ham and honey mustard butter. Both show mom that you love her, so look at the two recipes when you read more.

Beginner Savory Cheese Scones
From Real Simple

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded Gruyere or Swiss cheese
1/2 cup grated Parmesan
1 tablespoon chopped fresh thyme
1 teaspoon hot pepper flakes
1 1/4 cups buttermilk

Directions

Heat oven to 400° F. Lightly coat a baking sheet with vegetable cooking spray.
In a food processor, combine the flour, baking powder, and butter and pulse until the mixture resembles coarse breadcrumbs. Transfer to a large bowl and add the 2 cheeses, thyme, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. (It will be slightly crumbly.)
Transfer the dough to a work surface and knead gently until it comes together, about 30 seconds. Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on the baking sheet.
Bake until the scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250° F oven for 10 minutes. Store in an airtight container.

Serves 12.

Nutritional information per serving: 201 calories, 7g fat, 1g fiber, 150mg sodium, 25g carbohydrates.

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Expert Savory Cheese Scones
From Gourmet

Ingredients

4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter
6 ounces coarsely grated extra-sharp Cheddar (about 1 1/2 cups)
1 cup whole milk
2/3 cup heavy cream
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons coarse-grained mustard
3 tablespoons honey
6 large soft-leafed lettuce leaves such as Bibb
1/2 pound very thinly sliced cooked ham (preferably Black Forest)

Directions

Preheat oven to 425°F. and butter a large baking sheet.
In a large bowl, sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Using a fork, stir in cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough.
Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter, cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. (Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.)
In a small bowl, stir together butter, mustard, and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

Makes about 24 small sandwiches.

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Name That Dish!

YumSugar — Thu, 09 Apr 2009 16:15:33 -0700

These English pastries, which date as far back as the 18th century, still have a place in modern-day Easter meals. Do you know what they are?

Make Someone's Morning With a Breakfast Tart

YumSugar — Sat, 28 Mar 2009 08:00:23 -0700

My sweetheart's favorite weekend mornings begin with a hearty, comforting meal. That's why, when I came across this breakfast pastry, I knew I had to make it. The tart has all the familiar trappings of breakfast (bacon, eggs, flaky pastry) married with gourmet ingredients (crème fraîche, Gruyère) and assembled in an elegant, rustic way. This morning treat was so mouthwatering that we dusted the entire thing off in a matter of minutes. To make it for yourself or a loved one, read more.

Bacon and Egg Breakfast Tart
From Williams-Sonoma

Ingredients

1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
3 oz. crème fraîche
2 oz. shredded Gruyère cheese
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths

Directions

Thaw the puff pastry dough according to the package instructions.
Preheat an oven to 425°F. Lightly grease a baking sheet.
On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.

Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.

Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
Transfer the tart to a platter, garnish with the chives and serve immediately.

Serves 4.

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