By Sally McKenney A nursery rhyme, of course! And the first song we usually learn on the recorder. But what are the hot cross buns we eat? Hot cross buns are rich with history dating back to the 12th century. They’re yeasted sweet buns filled with spices and various fruits such as currants, raisins, and/or candied citrus. They’re decorated with a white cross representing the crucifix, either marked right into the dough or etched on top with icing. Hot cross buns are a traditional Easter food, typically eaten on Good Friday. Learn how to make our rendition of hot cross buns using this deliciously spiced yeast dough. Brown sugar, raisins or currants, butter, and vanilla add exceptional flavor and each dense bun is marked with a traditional cross. Orange icing is a tasty finishing touch to this Easter recipe! We’ve been making these for years and I would love to share our family’s version here today. Ingredients 3/4 cup (180ml) whole milk, warmed to about 110°F 2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet) 1 teaspoon granulated sugar 1/2 cup (100g) packed light or dark brown sugar 5 Tablespoons (70g) unsalted butter, softened to room temperature and cut into 5 pieces 1/2 teaspoon pure vanilla extract 2 large eggs, at room temperature 1 teaspoon salt 1 and 1/4 teaspoons ground cinnamon (see note) 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 and 1/2 cups (438g) all-purpose flour or bread flour (spoon & leveled) 1 cup (140g) raisins or currants Flour Cross 1/2 cup (63g) all-purpose flour or bread flour 6–8 Tablespoons (90-120ml) water Orange Icing 1 cup (120g) confectioners’ sugar 3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing) Instructions Prepare the dough: Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next…
by Charles Oppman With St. Patrick’s Day almost upon us, there is no better way to celebrate this special day than to make that quintessential Irish dish―Irish Stew. There isn’t just one recipe for Irish stew (Irish: stobhach or stobhach Gaelach). Recipes can vary from home to home or region to region, but all are agreed that the meat must be lamb―mutton can be used, but this is meat from an older sheep and is less tender, fattier and has a stronger flavor. Another point of agreement is that the dish must include onions and potatoes. Many are adamant that carrots are a must and some even like peas, turnips, parsnips and/or celery. The purist will insist it must also contain pearl barley, but this would not be common nowadays at least. The meat used is not the best cuts of lamb, but the cheaper ones such as shoulder, leg or shank. This famous meat stew is different than most in that the meat is not browned. In French culinary parlance, it is cooked blanquette style. This recipe serves 4. Ingredients 1 tablespoon olive oil 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces ½ tsp salt 1/2 tsp ground black pepper 2 bay leaves 1 large onion, sliced 2 carrots, peeled and cut into 1 inch sections 1 parsnip, peeled and cut into large chunks (optional) 4 cups beef broth, canned is acceptable 3 large red potatoes, peeled and quartered 1 tablespoon chopped fresh rosemary ½ cup chopped fresh parsley Directions Heat oil over high heat in a large stockpot or Dutch oven. Add lamb pieces and cook over medium heat, stirring gently, but do not allow to brown. Season with salt and pepper. Add onions, bay leaves and beef broth. Cover and simmer over low heat…
By Judy Eichner Valentine’s Day is observed by many people, in many countries, in a variety of ways. According to a recent poll, chocolate, in any form, is the preferred gift of both recipient and sender when commemorating this holiday. A long time ago someone said “chocolate is the nectar of the Gods.” The first people to discover the secrets of this nectar were the Aztecs and the Mayans. Mixing cacao seeds with various spices became a favored drink of royalty, and the seeds were often offered to the gods in lieu of human blood. When the Spanish conquered the natives, they brought the seeds back to Spain in the 1500’s where new recipes were created using the cacao seeds. Nearly a century later, the rest of Europe started experimenting with the seeds and made a variety of different chocolates. However, it remained a royal delectable because sugar and cacao were very expensive. In the 1800’s things changed when mass production lowered the cost of producing the chocolate. Today, it is readily available in various forms, at affordable prices. One day while window shopping in Georgetown, I saw a young woman wearing a T shirt that said “Give me some chocolate and nobody will get hurt.” It struck a familiar chord in my mind, because it made me think of how many times I thought that everything would be better if only I had some chocolate! I am not alone. In this country, there are millions of people who feel the same way. Did you know……..In Europe, Valentine’s Day has many different names: In Wales, the Welsh people celebrate Dydd Santes Dwynwen (St. Dwynwen’t Day) on January 25th. The day commemorates St. Dwynwen, the patron saint of Welsh lovers. In France Valentine’s Day is called Saint Valentin. In Spain it…
By Charles Oppman Now that the holidays are over what do you do with all that leftover turkey? We can only eat so many turkey sandwiches and soup recipes. Why not turn those turkey leftovers into a filling dish that will get you through the chilly days ahead? Make a turkey pot pie. It’s easy, inexpensive (you already have the main ingredient) and tasty. Americans are pie lovers. Pies are a vestige of our colonial past, especially here in the Mid-Atlantic region. The English are great pie makers, especially savory ones. The French tend to make sweeter versions known as gallettes the most famous of which is the gallette du Rois (King Cake) eaten on the day of the Epiphany. The filling 1 stick salted butter 1 cup potatoes, peeled and cubed 1 cup celery, chopped 1 cup frozen peas and carrots 1 cup onion, diced 3 tablespoons flour 1 cup turkey broth or canned chicken broth 1 cup table cream 1 teaspoon thyme leaves Salt and pepper to taste 2 cups leftover turkey, chopped Method In a heavy-bottomed pot melt butter. Add potatoes, celery and onions and sauté until al dente. Add frozen peas and carrots, thyme leaves, salt and pepper. Mix in flour until distributed, allow cooking for several minutes, but do not brown. Stirring continuously, add all cream and broth, only as needed, to achieve a thick stew-like consistency. Taste and adjust for seasoning. Transfer mixture to casserole of baking dish. Allow to cool before topping with pastry. The Pastry 2 sticks unsalted butter ½ tablespoon sugar ½ teaspoon salt ¼ cups very cold milk, as needed 2 cups sifted cake flour, all-purpose will suffice 1 egg, beaten Method Mix together sifted flour, sugar and salt. Using a pastry cutter or fork, cut butter into the flour…
By Stephanie David The holidays are fast approaching. All the décor I see up in stores right now keeps reminding me. That means it’s time to start planning for all the gatherings and events surrounding this festive time of year. One of my favorite parts of get togethers are all the tasty appetizers – charcuterie boards in particular. When it comes to deciding what to serve up, a charcuterie board is a perfect to-go option that is always a hit and makes for a beautiful display. They’re versatile and can take on almost any theme for the occasion. You can easily adjust the components for different preferences, scale the portions based on guest count, the price range you’d like stay within or to take on a theme by focusing on a color palette, geographic region or season. At times, charcuterie boards can seem intimidating to create, but they’re easier than you might think! I’m going to help break down the process by sharing my tips and tricks so you can knock your holiday charcuterie board out of the park. Your Cheese Board Tools First things first, we must pick a serving dish and tools for delivering the deliciousness. You can use anything ranging from a platter, wooden board, piece of slate, all the way to right on the counter to make a grazing set up. The size of your gathering will help determine the size of the spread you will want to put out. You’ll also want to have a few ramekins or small bowls on hand to fill with the liquid items like, honey, jams, chutney, etc. and some cheese knives for cutting and spreading. Your Cheeses and Meats Selecting your cheeses is a good starting place. Here you can offer a range of flavors through aging, milk, etc….
By Charles Oppman This may be the best―if not the most delicious―medical news since the Aztecs gave the world chocolate in the mid-16th century. (Well, actually the Spanish Conquistadors slaughtered the Aztecs and took their chocolate back to Europe.) Recent studies have shown that dark chocolate and cocoa has beneficial effects on the human cardiovascular system. The chemical behind this miracle are polyphenols, which are a type of plant-based antioxidants found in a variety of other foods such as blueberries, beans, cherries, red wine and grains. Can it be true that a food so delicious is good for us to boot? One of the more definitive studies was reported in the July, 2007 edition in the Journal of the American Medical Association (JAMA) where it was reported that dark chocolate actually reduced blood pressure among participants who suffered from stage 1 hypertension, the least severe level. One group was given polyphenol-rich dark chocolate and the other polyphenol-free white chocolate every day for 18 weeks. The group that ate dark chocolate group showed a significant reduction in blood pressure. Dark chocolate and cocoa are rich in flavanols, plant-based antioxidants that may improve blood flow and keep vessels healthy. The study participants might have derived some of the same health benefits by munching on broccoli or apples, but that wouldn’t have been nearly as much fun. Consuming dark chocolate and cocoa offer other health benefits. Chocolate’s low glycemic index is not the only good news for people who must vigilantly watch their blood sugar. The antioxidants in dark chocolate and cocoa may aid the impaired circulation and unhealthy blood vessels that often precede the development of diabetes while also possibly improving cells’ sensitivity to insulin and glucose. Dark chocolate and cocoa contain essential minerals such as copper, magnesium, potassium and iron while…
By Cooking Classy It is said that the first caramel apple was created in the 1950s when a Kraft Foods employee named Dan Walker discovered the recipe when he experimented with excess caramels from Halloween sales. He melted the caramels down and dipped the apples, and as they say – the rest is history. Caramel apples are one of the ultimate fall treats! This is a foolproof recipe that is nearly impossible to mess up and it makes perfectly tempting and tasty caramel apples that are great for holidays, parties and gifting. The easiest caramel apple recipe! Made with just three ingredients, plus toppings if you want to make them extra special. One of the ultimate fall treats! Perfect for gifting and parties. Makes 7 caramel apples (about 3 servings per apple). Ingredients 7 small granny smith apples (about 2 1/4 lbs) 15 oz. caramels, such as Werther’s Chewy* 3 Tbsp heavy cream Various toppings, optional (see hints) Instructions Rinse and thoroughly dry apples with a paper towel. Insert a caramel apple stick*. Having toppings ready if you’ll be adding some to apples. Line a 13 by 9-inch baking sheet or baking dish with a sheet of parchment paper, spray parchment paper with non-stick cooking spray, set in the fridge. Place caramels and heavy cream in a microwave safe bowl (about 5 cup size bowl)*. Heat in microwave in 30 second increments, stirring well between intervals, until melted and smooth. This will take about 2 – 3 minutes. If caramel is extra runny let it cool just briefly so it doesn’t run right off the apples. Dip apples one at a time into caramel on an angle so it covers nearly to the top center. Rotate and turn to coat apple. Lift apple and let excess run off, then run bottom of apple along inside edge of bowl to remove…
By Mr. Food What a novel dip to serve when you’re expecting company and what a good way to use up some of the very last of the sweet corn in season! Our creamy, Fresh Corn Dip is made with super sweet corn and lots of flavorful add-ins, so you know it’s going to be addictive. Serve it in an edible bread bowl for a super change-of-pace from traditional dip recipes. What You’ll Need 4 ears fresh corn on the cob, cooked (see Note) 3 cups shredded sharp cheddar cheese 4 scallions, sliced 1 (4-ounce) can diced green chilies, drained 1/4cup diced roasted red pepper 1 cup sour cream 3/4cup mayonnaise 1 tablespoon chili powder 1 teaspoon cumin powder 1 teaspoon crushed red pepper 1 (1-pound) round pumpernickel bread, unsliced What to Do Using a sharp knife, remove corn from cob and place in a large bowl. Add cheese, scallions, green chilies, and roasted red pepper; set aside. In a small bowl, combine remaining ingredients except the bread; mix well. Pour over corn mixture and toss until evenly coated. Refrigerate 2 hours, or until ready to serve. Using a serrated knife, cut a hole in top of bread about 3 inches in diameter. Hollow out bread, leaving one inch of bread around sides. Spoon dip mixture into bread bowl. Cut bread top and hollowed out pieces into 1-inch chunks for dipping. Mr. Food Test Kitchen Tip! If you prefer, you can substitute 2 cups thawed frozen corn for the fresh. Here are 3 easy ways to cook corn on the cob: Steam — Bring 1 inch of water to a boil, add husked corn, return to a boil, cover, and cook 3 to 4 minutes. Microwave — Wrap corn in a damp paper towel and microwave 2 minutes per ear….
By Nicole Flannigan / Photo by Busra Yaman The hazy hot and humid days of summer are here. Regardless of the heat, my favorite part of summer is cooking out on the grill and relaxing with friends and family. The wonderful part of summer is all the fresh produce that is available at your local farmers market. Fresh fruit or garden salads make a great addition to any meats cooked on the grill, and it’s all healthy! This month I have made a list of some of my favorite summer recipes. These healthy and flavorful dinners and drinks will be a great way to compliment a nice summer day. Perfect Burgers 1 slightly beaten egg white 2 tablespoons water 1/4 cup fine dry bread crumbs 1/4 cup finely shredded carrot 1/4 cup finely chopped onion 1/4 cup finely chopped sweet pepper 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons grated Parmesan cheese 1 pound lean ground beef 6 whole-grain buns Shredded carrot, sprouts, mixed greens, tomato slices, and/or red onion slices (optional) Combine egg white, water, bread crumbs, carrot, onion, sweet pepper, salt, and pepper in a large bowl. Add Parmesan cheese and ground beef; mix well. Shape mixture into six 1/2-inch-thick patties. Grill burgers on an oiled grill rack for 7 minutes. Turn and grill 8 to 11 minutes more or till no pink remains. Serve burgers on buns with vegetables, as desired. 6 servings – Calories 232, Fat 9g, Saturated Fat 3g, Sodium 334mg, Carbohydrate 19g, Fiber 3g, Protein 18g Chicken With Black Bean Sauce 3 tablespoons diced yellow onion ½ tsp minced garlic 1 14oz can of black beans rinsed and drained 2 tsp ground chipotle chile 1 cup chicken stock ¼ cup diced tomatoes ½ tsp minced fresh cilantro 1 tsp sea salt 1 tbsp of…
By Charles Oppman Shrimp Creole is a dish of Louisiana Creole origin―French and Spanish heritage―consisting of cooked shrimp in a mixture of diced tomatoes or tomato sauce, onion, celery and bell pepper, parsley and garlic spice with condiments. This dish is commonly served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other “Creole” dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely and make an all veggie version. Nearly every restaurant in Louisiana has its own version of Shrimp Creole. Apart from the foundation ingredients of onion, celery and bell pepper, Creole dishes are commonly used as “improvisational” delight, as the basic recipe may be altered to include whatever ingredients the cook has readily available. The shrimp may be substituted with alligator, fried fish, chicken or pork. Smoked sausage may be added. Serves: 8-10 Time: 1½ hours Ingredients 2 pounds large shrimp with heads and shells ½ cup bacon, diced 1 cup bell peppers, chopped 1 cup onion, diced 1 cup celery, diced 1 cup curly parsley 2 bay leaves 2 tablespoons minced garlic 2 tablespoons dried thyme leaves 2 cups tomato sauce Worcestershire, hot sauce salt and cayenne and black pepper to taste Directions Peel the shrimp and use the shells and heads to make a shrimp stock. Simmer the heads and shells in two cups of water for 20 minutes. Reduce to one cup. In a large heavy-bottomed skillet sauté bacon until fat is rendered out. Add celery, bell pepper, parsley, onion, bay leaves and thyme and sauté for 6 to 8 minutes. Add garlic, Worcestershire and hot sauce, salt and cayenne and black pepper. Add shrimp stock and tomato sauce. Simmer entire mixture…
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