Sunday, October 23, 2005

Blueberry-Filled Panc Blueberry-Filled Pancakesakes






























NOTE: You need to buy ebelskiver pan to make this pancakes. Usually it's available in most kitchen stores in US and Canada.

Known as ebelskiver in Denmark, these light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam.

Ingredients:

1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1⁄2 Tbs. granulated sugar
1⁄2 tsp. salt
Zest of 1⁄2 lemon
3 egg yolks plus 5 egg whites
1 1⁄3 cups buttermilk
3⁄4 cup ricotta cheese
5 Tbs. unsalted butter, melted
1 pint blueberries
Confectioners’ sugar for dusting

Directions

In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.

In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.

In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.

Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well, place 4 blueberries in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.

Dust the pancakes with confectioners’ sugar and serve warm. Makes about 30.

Grilled Salmon Fillets with Mango-Cucumber Salsa













Fresh fruit salsa is a refreshing accompaniment to grilled fish, especially salmon. This salty, sweet and sour mango mixture, spiked with cumin and cayenne, gets an added crunch from fresh cucumber. So the flavors can develop, make the salsa 1 to 2 hours in advance, but not much more, as the mango will become too soft.

Ingredients:

1 large ripe mango, peeled, seeded and diced
1 large cucumber, peeled, seeded and finely
diced
1 small garlic clove, minced
Juice of 1 lime
1/8 tsp. ground cumin
1 cup chopped green onions, green portion only
1/2 cup diced red bell pepper
1/4 tsp. cayenne pepper
1 Tbs. chopped fresh cilantro
2 Tbs. extra-virgin olive oil
Salt and freshly ground black pepper, to taste
4 salmon fillets, each 6 oz.
Olive oil for grilling

Directions

In a large nonreactive bowl, combine the mango, cucumber, garlic, lime juice, cumin, green onions, bell pepper, cayenne pepper, cilantro, olive oil, salt and black pepper and toss to mix. Taste and adjust the seasonings as needed. Set aside, stirring occasionally, until ready to use.

Prepare a hot fire in a grill.

Season the salmon fillets with salt and black pepper and brush both sides of the fillets with olive oil. Arrange the salmon, skin side down, on the grill and cook until the skin is crisp and lightly browned, 3 to 4 minutes. Using tongs, carefully turn the salmon over and continue cooking until it is opaque throughout and lightly browned, 3 to 5 minutes more, or until done to your liking. Transfer the salmon to a warmed platter. Serve immediately and pass the salsa alongside. Serves 4.

Friday, October 21, 2005

STOLLEN



This German specialty bread, made for the Christmas season, is rich with rum-soaked fruits and is wrapped around a moist almond filling. The folded shape of the dough over the filling represents the baby Jesus wrapped in a swaddling clothes.

1/2 cup golden raisins
1/4 cup currants
3 Tbs rum
3 1/2 cup white flour
1/2 tsp salt
1/4 cup sugar
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
2 1/2 tsp yeast
1/2 cup lukewarm milk
1/4 cup butter, melted
1 egg, lightly beaten
1/3 cup mixed chopped peel
1/3 cup blanced whole almonds, chopped
melted butter, for brushing
confectioners' sugar, for dusting

For the almond filling:

1 cup ground almonds
1/4 cup sugar
1/2 cup confectioner' sugar
1/2 tsp fresh lemon juice
1/2 egg, lightly beaten

NOTE: you can dust the cooled stollen with confectioners' sugar and cinnamon, or drizzled over a thin glace icing.

lightly grease a baking sheet. Preheat the oven to 350 F. Put the golden raisins and currants in a heatproof bowl and wram for 3 - 4 minutes. Pour in the rum and set aside.

Sift the flour and salt together into a large bowl. Stir in the sugar and spices.

In a small bowl, mix the yeast with the milk until creamy. Pour into the flour and mis a little of the flour from around the edge into the milk mixture to make a thick batter. Sprinkle some of the remaining flour on top of the batter, then cover with plastic wrap and let sit in a warm place for 30 minutes.

Add the melted butter and egg and mix into a soft dough. Turn out the dough onto a lightly floured surface and knead for 8 - 10 minutes, until smooth and elastic. PLace in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for 2 - 3 hrs or until doubled in bulk.

Combine the ground almonds and sugar for the filling. Add the lemon juice and enough egg to knead to a smooth paste. Shape into an 8-inch long sausage, cover and set aside.

Turn out the dough onto a lightly floured surface and puch down.

Pat out the dough into a reactangle about 1 inch thick and sprinkle on the golden raisins, currants, mixed chopped peel and almonds. Fold and knead the dough to incorporate the fruits and nuts.

Roll out the dough into an oval about 12/9 inches. Roll the center slightly thinner than te edges. Place the almond paste filling along the center and fold over the dough to enclose it, making sure that the top of the dough doesn't completely cover the base. The top edge should be slightly in from the bottom edge. Press down to seal.

Place the loaf on the prepared baking sheet, cover with lightly oiled plastic wrap and let rise, in a warm place, for 45-60 minutes or until doubled in size.

Meanwhile, preheat the oven to 375 F. Bake the loaf for about 30 minutes or until it sounds hollow when tapped on the bottom. Brush the top with melted butter and transfer to a wire rack to cool. Dust with confectioners' sugar just before serving.

PANE AL CIOCCOLATO


This slightly sweet chocolate bread from Italy is often served with creamy mascarpone cheese as a dessert or snack. The dark chocolate pieces add texture to this light loaf.

3 cups white bread flour
1 1/2 Tbs cocoa
1/2 tsp salt
2 Tbs sugar
2 tsp yeast
1 cup luke warm water
2 Tbs butter, softened
3 ounces semi-sweet chocolate, coarsely chopped
melted butter, for brushing

Note: originally this recipe usea 6-inch round deep cake pan. But I use normal bread pan instead.

Lightly grease the pan. Sift the flour, cocoa powder, and salt together into a large bowl. Stir in the sugar. Make a well in the center.

In a small bowl, mix the yeast with the water. Add to the center of the flour mixture and gradually mix to a dough.

Knead in the softened butter, then knead on a floured surface until smooth and elastic. PLace in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for about 1 hr or until doubled in bulk.

Turn out onto a lightly floured surface and punch down. Gently knead in the chocolate, then cover with lightly oiled plastic wrap; let rest for 5 minutes.

Shape the dough into a round and place in the pan. Cover with lightly oiled plastic wrap and let rise, in a warm place, for 45 minutes or until doubled; the dough should reach the top of the pan.

Preheat the oven to 425F. Bake for 10 minutes, then reduce the oven temperature to 350F and bake for another 25-30 minutes. Brush the top with melted butter and let cool on a wire rack.

BUCHTY


Popular in both Poland and Germany as breakfast treats, these are also excellent split and toasted, and served with cured meats.

4 cups white flour
1 tsp salt
1/4 cup sugar
1/2 cup butter
1/2 cup milk
2 tsp yeast
3 eggs, lightly beaten
4 Tbs butter, melted
confectioners' sugar, for dusting ( optional )

NOTE: Use either round or square pan ( preferably with removable bottom )

Grease the pan. Sift the flour and salt together into a large bowl and stir in the sugar. MAke a well in the center.

Melt 1/4 cup butter in a small pan, then remove from the heat and stir in the milk. Let cool until lukewarm. Sitr the yeast into the milk mixture until it has dissolved.

Pour into the center of the flour and stir in enough flour to form a thick batter. Sprinkle with a little of the surrounding flour, cover and let sit in a warm place for 30 minutes.

Gradually beat in the eggs and remaining flour to form a soft, smooth dough. This will take about 10 minutes. Cover with lightly oiled plastic wrap and let rise, in a warm place, for about 1 1/2 hrs or until double in bulk.

Turn out the dough onto a lightly floured surface and punch down. Divide into 16 equal pieces and shape into rounds. Melt the remaining butter, rol the rounds in it to coat, then place, slightly apart, in the pan. Cover with lightly oiled plastic wrap and let rise, in a warm place, for about 1 hr or until doubled.

Meanwhile, preheat the oven to 375F. Spoon any remaining melted butter evenly over the rolls and bake for 25 minutes or until golden brown. Turn out onto a wire rack to cool. If serving buchty as breakfast bread, dust the loaf with confectioners' sugar before separating it into rolls.