I couldn’t find any “Brown & Serve” rolls (for Thanksgiving) at the grocery store (out of stock). I remembered seeing a “Glen and Friends Cooking” (youtube) episode about his Grandmother’s rolls, so I made some up. His were a lot prettier than mine, though.
Here is the video… YUMMY!!
Tell more!
Pear , apple , cranberry galette with some chopped walnuts, too. Sour cream pastry crust brushed with egg and Demerara sugar. We had a larger one at Thanksgiving that was pretty much demolished, so a repeat was a necessity!
It’s a pie from the region of Dagestan and the dough is made with yogurt and baking soda, so it’s really easy to work with and is more cakey than a pie dough. These doughs typically get better a day later as they soften into a more a cakey texture since the first day they’re a bit more crunchy. Three layers of dough, one layer of rehydrated dried apricots, and one layer of ground walnuts mixed with sugar, plus some more of that sprinkled on the top layer. It’s not too sweet and very nice with coffee or tea. I’ve always loved baked goods with dried apricot filling in them. It’s similar to jam, but less sweet and more bright.
Gorgeous!
How do you put on the demerara without it falling around?
I very carefully brushed with the egg, making sure none got on the cooking surface to prevent a difficult removal. I then took small pinches if the sugar and it stuck very nicely to the egg wash. It was whole egg left over from something else. The crust was delicious and flaky, 150 g. Pastry flour, 113g. butter, 90g. Sour cream, pinch salt and sugar. This made enough for two galettes.
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Fascinating! I will try this!
I recommend the sugar amounts used here:
For the dough I used
340 g flour
6 g salt
150 g Greek yogurt
30 g sugar
75 g butter
3/4 tsp baking soda
40 g egg (the rest I used to egg wash the top)
And I used a pan with a 24-cm bottom diameter
Cookie baking started yesterday with Cashew Lemon Shortbread cookies - a 2004 finalist for the local newspaper’s cookie contest. Quick video with recipe is here. Lemon extract may be used in place of the fresh lemon & zest in the dough but my friend who passed along the recipe says the zest garnish on top is mandatory at her house.
And continued today with the most time-consuming one on this year's list - [Chocolate Covered Cherry cookies](https://www.allrecipes.com/recipe/9979/chocolate-covered-cherry-cookies-ii/). A double batch takes 3 hours start to finish and it's 1.5 hours of work before the first pan goes in the oven. Each subsequent set of 2 dozen takes 20 minutes to shape, fill and frost (yes, these get frosted before baking). The key to success with these is to make sure the frosting fully seals the cherry to the cookie before baking, so nothing leaks - the photo currently posted with the recipe showing a drizzle of chocolate isn't right. My friend taught me to hold the pan at eye level and look closely at every side for any hint of red (unfrosted cherry) before putting it in the oven.How have your regular sourdoughs been going?
I haven’t made any. I’ve used my sourdough discard for crackers and crumpets. It’s more like a pet.
Mulled-Butter Apple Pie recipe from Baking with Dorie. Before you start putting together the pie you make the mulled butter. In a small pan you add butter, cinnamon stick,star anise,fresh ginger, black peppercons. You melt the butter till golden brown, set it aside and let the whole thing steep. I made the all butter pastry dough from the book . My apples were half granny half gala. The mulled butter,sugar,flour and vanilla is mixed into the apples . The top crust is brushed with cream and i sprinkled turbino sugar which gave a nice crunch to the crust. This filling is one of the best we tasted.
Stella Parks’ Milk Chocolate Scones. I hit the jackpot yesterday when I found 4 bars of Jelina Milk Chocolate in the back of our freezer. A Canadian chocolate, Jelina doesn’t offer the straight milk version anymore. A pity, as it is very good. I was quite pleased with the find.
How did you like it?
Better than expected; the sweet+salty+cheese turned out to be surprisingly palatable! I don’t imagine making it in my own home, but I’d make and taste it again for extended family, if that’s what was requested.
Had to make it a day late, but I made the birthday cake I wanted— Cook’s Illustrated blackberry mascarpone layer cake and it’s as wonderful as I imagined. There was no way that a lemon chiffon cake with not-too-sweet whipped mascarpone and cream cheese frosting flavored with homemade blackberry jam wouldn’t be.
As usual this is is just a 6-inch version of the recipe.
Looks and sounds incredible. Happy birthday!
