Hot Cross Buns

Thinking about the week ahead, I decided to research making hot cross buns. This recipe by Ree Drummond (The Pioneer Woman), was the one I decided I liked the best. I never much cared for the hot cross buns in the bakeries, much of that dislike was around the bun being too sweet and some bakeries would use dried fruit I didn’t like and occasionally it was candied. It definitely put me off hot cross buns, This recipes has an easy technique for making a yeast dough, a nice amount of spices and Ree suggested dried fruit like raisins and cranberries. The resulting bun is terrific and really changes not only my point of view about these Easter treat, but my whole family!

The traditions around hot cross buns are wonderful. In the United States, hot cross buns are part of the tradition for both Good Friday and Easter, while in Great Britain they are primarily Good Friday tradition. Some myths about hot cross buns are if you hang one in your kitchen evil spirits will stay away, if on good Friday you make them sharing them will cement your friendships, the bun can keep ships from sinking and a bun made on Good Friday will never get moldy. That’s a lot from a small little mount of dough!

From by the bay, wishing you little bun food memories!

Maryann

Hot Cross Buns

Recipe by Ree Drummond, Pioneeer Woman April 1, 2010

Buns
2 cups Whole Milk
1/2 cup Canola Oil
1/2 cup Sugar
1 package (2 1/4 Teaspoons) Active Dry Yeast
4 cups All-purpose Flour
1/2 cup (additional) Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
2 teaspoons Salt
1/4 cup Sugar
1 teaspoon Cinnamon
Spices: Cardamom, Nutmeg, Allspice (optional)
1/2 cup Raisins
GLAZE
1 whole Egg White
Splash Of Milk
Icing
1 whole Egg White
Powdered Sugar
Splash Of Milk

INSTRUCTIONS
BUNS

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.

Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.

Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.

Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.

PREHEAT OVEN TO 400 degrees

GLAZE

Mix 1 egg white with a splash of milk. Brush onto each roll.

Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.

Remove from pan and allow to cool on a cooling rack.

ICING

Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

Luck of the Irish Soda Bread

Although I’m not Irish, I have always enjoyed eating Irish Soda Bread. St. Patrick’s Day is the unofficial start of Spring. After a long winter, you start to see the signs of spring. The crocus start peeking out of the ground, there is a big outdoor parade with lots of green the official color of spring and then there is Irish Soda Bread. I had some Irish good luck when my mother’s close friend Nancy, shared her family recipe with me. I find this bread pretty easy to make and quite forgiving in the preparation. Ready to celebrate Spring with some of your own good luck?

From by the bay wishing you some good luck food memories of your own!

Maryann

Irish Soda Bread

Ingredients
3 1/2 cups flour, plus a tablespoon to mix with currants

1/4 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup unsalted butter

1 1/2 cups buttermilk

1 cup currants

1 tablespoon caraway seeds, optional

Directions
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, baking powder, caraway seeds and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk and egg together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.

Shrimp and Grits Northern Style with Pickled Celery

A recipe to delight – the creamiest of grits, topped with sweet succulent shrimp tossed among red pepper and onion slices with some heat from the butter and to cut through that richness some pickled celery. Inspired by one of the best meals in Nashville and adapted by this northern girl , who can’t find okra so easily out of season but celery is a good fill in and using some sriracha for heat since it’s a condiment of the moment to add the right amount of heat to the dish. Enjoy.

From by the bay, wishing you a shrimp and grits food memory!

Maryann

Spicy Pickled Celery

Food 52 by vrunka • March 13, 2012

1 cup white vinegar
1/4 cup sugar
1 tablespoon salt
4 garlic cloves, smashed
1 tablespoon mustard seeds
1 teaspoon red chili flakes
1 tablespoon cracked peppercorns
8 large celery stalks, peeled and cut into pieces (see note)

Directions

Bring the vinegar, sugar, and salt to a boil in a small saucepan. Stir until sugar and salt are dissolved. Remove from heat and add garlic, mustard seed, peppercorns, chili flakes. Place the celery pieces in a large bowl (preferably glass or ceramic) and pour the vinegar mixture over it. Stir to combine spices. Make sure all the pieces are submerged in the brine. Allow to cool completely (at least a couple hours) before serving. If you would like to make longer stalks into pickles, you can cut them to the length of the tallest wide-mouthed Mason jar you have. Stand them upright in the jar and pour the brine over them. Cover tightly. As the pickles cool, you may have to shake the jar (carefully!) to distribute the spices and brine

Shrimp and Grits Northern Style with Pickled Celery

Adapted from Nashville Chef’s Table by Stephanie Stewart-Howard recipe from Sunset Grill

Serves 6

Ingredients

For Grits

1/2 quart chicken stock
1/2 quart heavy cream
2 teaspoons fine sea salt
pinch of fresh ground black pepper
1 cup grts
1/4 pound shredded white cheddar cheese

For the flavored butter

1 pound butter, melted
1/4 cup sriracha sauce ( or tabasco)
1 teaspoon honey

For the shrimp

1 1/2 pound of shrimp
1 1/2 cup sliced red bell peppers
1 1/2 cup sliced sweet onion
2 tablespoons canola oil to saute

Directions

To make the grits

Heat all the ingredients except the grits and cheese in a pan on the stove. Turn the heat to low and then add the grits. Stir frequently until soft, about 30 minutes, then add the cheese.

To make the hot butter

Mix all the ingredients together thoroughly.

To prepare the shrimp and assemble dish

In large saute pan, heat the oil and add the bell peppers and onions. Saute until starts to soften. Add shrimp and cook 1/2 way, add the butter and continue to cook until shrimp is done. The shrimp should be pink and no longer translucent. Serve over grits and garnish with pickled celery.

Rye Waffles with Caramelized Apple

I’ve been exploring using rye flour in my cooking. I love the hardy deep taste of rye. Besides the delicious rich taste here are a few things you probably didn’t know about rye:

Rye increases your fullness feeling
Rye may suppress weight gain
Rye balances blood sugar
Rye is rich in fiber

I made these rye waffles mixing both rye and white flour together. The added flavor comes from using sour cream in the waffle batter. This is a yummy breakfast.

From by the bay, wishing you delicious rye food memories!

Maryann

Rye Waffles

Ingredients

3/4 cup rye flour
3/4 cup all purpose flour
2 tablespoons fine granulated sugar
1 teaspoon fine sea salt
2 teaspoons baking powder
2 eggs
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla
1/4 cup melted unsalted butter
spray vegetable oil

Directions

In a bowl, combine flour, sugar, salt and baking powder. Add milk, sour cream, vanilla and melted butter to the dry ingredients and mix well. Let batter rest for 5 minutes. Meanwhile, spray waffle iron with vegetable spray and preheat waffle iron. Add 1/2 cup of batter for each waffle. Cook according to manufacturer’s directions until golden brown. Serve with caramelized apples and or syrup. Yield: 8 waffles.

Caramelized Apples

Ingredients

4 Jonagold Apples (or any other good cooking apple, such as Braeburn or Granny Smith)
2 tablespoon unsalted butter
4 tablespoons brown sugar

Directions

Peel and core apples, then slice thinly. Toss apple slices with sugar until thoroughly coated. Melt butter in a saucepan, add apples and cook over medium-high heat until very soft and tender, stirring occasionally, about 10 minutes. Serve caramelized apples over top of waffles.

Award Winning Party Foods

and the winners are these delicious appetizers that will make your party Oscar worthy!!

From by the bay wishing you Award winning food memories!

Maryann

Caramelized Onion Dip

Ingredients

1 large sweet onion, sliced thinly
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon sriracha hot chili sauce
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup good quality mayonnaise

Directions

In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Let the onions cool slightly, about 15 minutes.
In a food processor add 1/2 the onions and the remaining ingredients and blend. Stir in the onions and adjust salt and pepper to taste. Keep refrigerated until ready to serve. Serve at room temperature.

Chili Parmesan Crisps

Ingredients

5 ounces shredded parmesan cheese
1 teaspoon red chili flakes
1/2 teaspoon fine sea salt

Directions

Preheat oven to 350 degree F. On a parchment lined baking sheet , take half the shredded parmesan and form a rectangle approximately 8″ by 12″. Sprinkle half the chili flakes and all the salt uniformly over the cheese. Layer the remaining cheese lightly pressing down. Sprinkle the remaining chili flakes over the cheese. Bake in the oven until golden brown, approximately 10 minutes. Cool and break into piece. Store in an air tight container until ready to serve.

Options: substitute 1 teaspoon of red chili flakes with one of the following:

minced rosemary, minced thyme, crushed black pepper or fennel seeds

Marinated Olives with Orange and Cranberries

Ingredients

1/2 pound green pitted olives, such as manzanilla
1 shallot, minced
1/4 fresh orange cut into 1 inch pieces, with rind
1 tablespoon fresh orange juice
2 tablespoons olive oil
1/4 cup dried cranberries
1 teaspoon rosemary leaves
Directions

Bring 1 cup water to boil in small sauce pan. Remove from heat and add cranberries. Let sit 15 minutes and drain and cool in mixing bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve.

Mini Peanut Butter Cups

Makes 12 mini cups

Ingredients

2 tablespoons unsalted butter

6 tablespoons smooth peanut butter

6 tablespoons ground graham crackers

2 tablespoons granulated white sugar

1/2 teaspoon ground cinnamon

4 ounces milk chocolate

1 tablespoon heavy cream

1 tablespoons light corn syrup

Coarse Sea Salt , such as Maldon

Baking Spray

Directions

Take a non stick mini muffin tin and spray with your baking spray or line each cup with a paper liner. In a bowl add the sugar, cinnamon and graham cracker crumbs, mix and set aside. Use a glass bowl to microwave peanut butter and butter in 30 second intervals, stirring between each interval until mixture is smooth. Usually, doing this twice will work. Add this mixture to your graham cracker mixture and stir to combine. Use a teaspoon to place mixture into the bottom of each muffin tin. Place filled muffin tin into the refrigerator to set. Now add the chocolate to the microwave and melt using 30 second intervals to stir the melting chocolate 2-3 times should do it. Once the chocolate is melted add the cream and corn syrup. Stir until smooth. Take the peanut butter filled muffin tin and fill with melted chocolate. Sprinkle coarse sea salt on the top. Place back into the refrigerator and let set for another 30 minutes before serving. You can remove the peanut butter cups from the tin and store in a plastic container in the refrigerator until ready to serve.

Variations: to the ground graham crackers , cinnamon and sugar mixture you can omit the cinnamon and add 1 teaspoon unsweetened cocoa powder to have a chocolate peanut butter bottom, or you can use bittersweet chocolate instead of milk chocolate and omit the light corn syrup to top your peanut butter cups.

Sugar Cookies

From the Food Network, Alton Brown

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Sprinkle with colored sanding sugar and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is. Store in airtight container for up to 1 week.

Recipe courtesy of Alton BrownS

Whole Wheat Molasses Yogurt Bread

Here is a perfect quick bread, it’s easy to make in addition to being delicious and healthy. I’m always in search of easy weekend breakfasts with ingredients I always have handy in my pantry. I also enjoy it since it’s not too sweet. Serve with salted butter, cream cheese or just plain. It’s delicious with your morning coffee or afternoon tea! You’ll want to keep this recipe handy!

Whole Wheat Molasses Yogurt Bread

Recipe as published in Food 52 Baking – adapted from Mark Bittman’s “How To Cook Everything Vegetarian”

Makes 1 Loaf

Ingredients

2 1/2 cups white whole wheat flour, measured as described above (I also like a mix of white whole wheat and rye, but use whatever you have on hand)
1/2 cup medium- or coarse-grind cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
1 2/3 cups whole milk yogurt, or 1 1/2 cups whole milk + 2 tablespoons white or apple cider vinegar
1/2 cup molasses
Optional: 1 to 1 1/2 cups cranberries, chopped fruit, or nuts ( used dried figs and toasted walnuts)
Butter, for greasing the pan

Directions

Preheat your oven to 325° F. If you’re using milk, mix it with the vinegar and set it aside. Mix together your dry ingredients in a wide bowl (rather than one with straight sides; this makes it easier to mix). Whisk your yogurt (or vinegary milk) with your molasses. Add the wet ingredients to the dry ingredients in 2 or 3 batches, stirring in round, sweeping motions. Make sure to incorporate the flour at the bottom of the bowl. Mix until just combined. The dough should fizz, subtly, like a science experiment. It will be thick! If you’re adding in fruit, etc: Fold it in when there are still a few small pockets of flour. Slice a pat of butter into either a loaf pan or a 7-inch cast iron skillet. Put it into the oven until the butter melts. Remove, then swirl the butter around to grease the pan. Transfer batter into pan, without mixing it any further. (Be gentle!) Bake for one hour, or until a cake tester comes out clean when inserted. Touch the top of the bread: it should give a little bit, and feel supple, but it should still resist your touch and not feel like there’s goo beneath there. Very important: Let the bread cool before you slice it. Yes, I’m serious.

Cherry Almond Coffee Cake

My grandmother was a wonderful baker. One of my favorite memories of her kitchen would be that she always had fresh baked goods ready for guests. In her day, guests would just stop by for a cup of coffee unannounced. Grandma was always ready to entertain. Today, guests usually announce themselves by phone and text and there is a little time to prepare. I like to also greet my guests with fresh baked goods like my grandmother did. I love this cake because I usually have the ingredients in my pantry and fridge. It reminds me of the lovely cakes I would enjoy when I traveled to Italy. If I don’t have dried cherries, I use dried cranberries, raisins apricots or peaches chopped. If I don’t have pine nuts or almonds I use pecans or walnuts and then just add vanilla extract in place of the almond extract. The recipes is always perfect with coffee!

From by the bay wishing you delicious cake and coffee food memories!

Maryann

Cherry, Almond, Pine Nut Crumb Cake

Adapted from Giada De Laurentiis from Everyday Italian

Ingredients

1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
1/4 cup pine nuts, toasted, plus 1/4 cup
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
1 1/2 sticks butter, melted
1/3 cup milk
1/4 teaspoon almond extract
1/2 cup chopped dried cherries or apricots

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and cherries. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

Salted Caramel Chocolate Chip Cookies

I’m obsessed with caramel baking bits. Gone are the days of having to unwrap little caramels out of the plastic and chopping them to bake. I’ve added these little bits to my favorite chocolate chip recipe along with some sea salt and the results are wonderful. If you don’t want caramel in your cookie feel free to replace the caramel with more chocolate chips for a delicious chocolate chip cookie. Either way you will love these cookies. It’s the perfect Valentine to your family all year long!

From by the bay, wishing you salted caramel food memories!

Maryann

Salted Caramel Chocolate Chip Cookies

approximately 2 1/2 dozen cookies

Ingredients

1 1/2 cups all purpose flour, plus two tablespoons
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
8 tablespoons unsalted butter, softened ( 1 stick)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1/2 cup bittersweet chocolate chips or chopped chocolate
1/2 cup caramel baking bits
coarse sea salt such as Maldon to sprinkle on top of the cookie.

Directions

Preheat over to 375 degrees F. In a large bowl add the butter using an electric mixer with the paddle attachment beat until pale yellow. Scrape down the sides of the bowl. Add both sugars and beat until fluffy and smooth. Scrape down sides of the bowl. Add the egg and vanilla and beat until combined about 15 seconds. In another bowl, sift together the flour, baking soda and salt. Add to the butter mixture slowly and mix at a low speed. Next add the chocolate and caramel bits and combine. Drop in rounded teaspoons of dough onto silpat or parchment lined baking sheets. Sprinkle each cookie with coarse sea salt. Bake for 9 to 10 minutes, until slightly brown on bottom. Remove and cool on wire racks. Store in air tight containers.

Caramelized Onion Dip

Here is a great entertaining recipe for any get together or party. I have wonderful food memories from my childhood eating onion dip when my parents entertained. It was a favorite dip in our house, probably in many houses. You opened a dry soup mix and added it to sour cream and bam it ‘s a dip. Let me say I loved it growing up. In fact, my early days of cooking included many recipes using store bought soup in a package or can. Of course today, I love using fresh ingredients and with a little more effort the results deliver much better flavor and are far more healthy. You’ll love this onion dip – caramelizing the onions is the part that requires the most time, but the results are worth your time. Serve with your favorite potato chips and enjoy!

From by the bay wishing you yummy onion dip food memories!

Maryann

Caramelized Onion Dip

Ingredients

1 large sweet onion, sliced thinly
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon sriracha hot chili sauce
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup good quality mayonnaise

Directions

Old Fashioned Doughnuts

It took a Nor’easter dropping anywhere from 24 to 36 inches of snow in the New York area to finally make this delicious recipe- my grandmother’s doughnuts. The snowy weekend blizzard was the perfect opportunity to try out a Christmas present – my shiny new deep fryer! The key to having a great doughnut, that is crispy and light, is getting the oil to the right temperature. The fryer makes this easy. You can also use a deep pot filled with oil and use a thermometer. Whichever way you decide to fry , this is the perfect way to show your love to your family and friends by making something this special. I think of making doughnuts a little bit of a cooking event but the results are well worth it. The winter isn’t over so you might want to consider this cooking project when you have to be spending some time indoors. You and your family will be glad you did!

From by the bay wishing you, some wintry doughnut food memories!

Maryann

Old Fashioned Doughnuts

Ingredients

1/4 pound unsalted butter softened, plus 1 tablespoon melted
3 eggs
1/2 cup granulated sugar
3 1/2 cups flour, plus more if needed
1 package dry yeast
2 tablespoons lukewarm water
1/2 cup whole milk
1/2 teaspoon salt
2 teaspoons lemon rind
optional: confectioner’s sugar, vanilla sugar or cinnamon sugar

*oil for deep fryer , per instructions

Directions

In a small bowl add yeast to water and set aside. In the bowl of an electric mixer add 1/4 pound butter, sugar and salt. In a small sauce pan scald milk. Pour scalded milk over the ingredients in the bowl. Mix well and add 1 cup of flour and beat until smooth. Add yeast, eggs and lemon rind. Add flour in three portions combining to make a soft dough. Place on a floured board and knead. Add more flour if too tacky to knead. Shape dough into a ball and place in clean bowl brushed , with melted butter. Brush the top of the dough with melted butter and cover bowl with plastic wrap. Keep in a warm place until doubled in bulk. Punch down and turn our on to a floured board. Pat down until about 1/2 inch thick. Let rest 10 minutes . Use doughnut cutter 1/2 thick and 2 1/2 inch round. Heat oil in a deep fryer to 365 degrees F. Don’t over crowd. Use tongs to turn when bottoms are brown. Watch as this will depend on your fryer. When both sides are brown, remove from oil and drain on paper towels. When cooled sprinkle with confectioner’s sugar. Or while warm roll in vanilla sugar or granulated sugar mixed with cinnamon. Fry the doughnut holes separately. An easy way to sugar the holes , place sugar in a brown paper lunch bag , add the warm doughnut holes , hold bag closed , shake and serve!

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entertaining by the bay

casual cooking and living

Hot Cross Buns

Luck of the Irish Soda Bread

Shrimp and Grits Northern Style with Pickled Celery

Rye Waffles with Caramelized Apple

Award Winning Party Foods

Whole Wheat Molasses Yogurt Bread

Cherry Almond Coffee Cake

Caramelized Onion Dip

Old Fashioned Doughnuts