The Epicurious Cookbook (3 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
MAKE DOUGH
1.
Mix ¼ cup warm water, the yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 8 minutes. Using an electric mixer, beat the remaining sugar, butter, milk powder, and salt in a large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining ¾ cup warm water and the yeast mixture, then add 3 cups flour, 1 cup at a time. Using a rubber spatula, mix in 1 cup flour, scraping down sides of the bowl frequently (dough will be soft and sticky). Sprinkle ¼ cup flour onto your work surface and knead until dough is smooth and elastic, adding more flour if sticky, about 8 minutes.
Mix ¼ cup warm water, the yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 8 minutes. Using an electric mixer, beat the remaining sugar, butter, milk powder, and salt in a large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining ¾ cup warm water and the yeast mixture, then add 3 cups flour, 1 cup at a time. Using a rubber spatula, mix in 1 cup flour, scraping down sides of the bowl frequently (dough will be soft and sticky). Sprinkle ¼ cup flour onto your work surface and knead until dough is smooth and elastic, adding more flour if sticky, about 8 minutes.
2.
Butter another large bowl. Add dough; turn to coat. Cover the bowl with plastic wrap and let dough rise in a warm area until doubled, about 2½ hours.
Butter another large bowl. Add dough; turn to coat. Cover the bowl with plastic wrap and let dough rise in a warm area until doubled, about 2½ hours.
MAKE GLAZE AND FILL AND BAKE ROLLS
1.
Butter 2 (10-inch) round cake pans with 2-inch-high sides. Beat the brown sugar, ½ cup butter, honey, corn syrup, and ¼ cup water in a medium bowl to blend. Spread half of the glaze in the bottom of each prepared pan. Sprinkle 1 cup pecans in each pan.
Butter 2 (10-inch) round cake pans with 2-inch-high sides. Beat the brown sugar, ½ cup butter, honey, corn syrup, and ¼ cup water in a medium bowl to blend. Spread half of the glaze in the bottom of each prepared pan. Sprinkle 1 cup pecans in each pan.
2.
Punch down the dough. Divide the dough in half. Roll each dough piece out on a floured work surface to a 12 by 9-inch rectangle. Brush any excess flour off the dough. Spread the remaining butter over the dough rectangles, dividing equally. Mix the 4 teaspoons sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar over the rectangles.
Punch down the dough. Divide the dough in half. Roll each dough piece out on a floured work surface to a 12 by 9-inch rectangle. Brush any excess flour off the dough. Spread the remaining butter over the dough rectangles, dividing equally. Mix the 4 teaspoons sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar over the rectangles.
3.
Starting at one long side, tightly roll up each rectangle into a log. Cut each log into 12 rounds. Place the 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap (can be made 1 day ahead; refrigerate). Let the rolls rise in a warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
Starting at one long side, tightly roll up each rectangle into a log. Cut each log into 12 rounds. Place the 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap (can be made 1 day ahead; refrigerate). Let the rolls rise in a warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
4.
Preheat the oven to 375°F. Bake the buns until deep golden brown, about 30 minutes. Run a small knife around the pan sides to loosen the sticky buns. Turn hot buns out onto a platter. Cool about 30 minutes and serve.
Preheat the oven to 375°F. Bake the buns until deep golden brown, about 30 minutes. Run a small knife around the pan sides to loosen the sticky buns. Turn hot buns out onto a platter. Cool about 30 minutes and serve.
“I used maple syrup in place of the dark corn syrup called for. I also made one pan with raisins and one with the pecans. These are wonderful, and I had to give the recipe out to practically every cook at brunch. A sure winner!”
A cook, Philadelphia, Pennsylvania
Banana Macadamia Pancakes with Orange Butter
banana
macadamia pancakes
with orange butter
macadamia pancakes
with orange butter
Fluffy buttermilk banana pancakes get a unique makeover with the help of salty macadamia nuts and zesty orange butter. As the orange butter melts into each pancake, the bright, refreshing citrus notes lighten up this rich morning meal. Add some chocolate chips or use different nuts to customize your breakfast.
YIELD: MAKES 15 (4-INCH) PANCAKES
FOR ORANGE BUTTER
½ stick (¼ cup) unsalted butter, softened
½ teaspoon finely grated fresh orange zest
1½ teaspoons fresh orange juice
⅛ teaspoon salt
FOR PANCAKES
1½ cups all-purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1½ cups well-shaken buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 ripe large banana
½ cup salted roasted macadamia nuts, chopped (2½ ounces)
Maple syrup, for serving
MAKE ORANGE BUTTER
Stir together all the orange butter ingredients in a small bowl until combined well.
MAKE PANCAKES
1.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the buttermilk, 2 tablespoons melted butter, the eggs, and vanilla in a large bowl until smooth. Add the flour mixture and whisk until just combined. Cut the banana into bits and fold into batter along with nuts. (Batter will be very thick.)
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the buttermilk, 2 tablespoons melted butter, the eggs, and vanilla in a large bowl until smooth. Add the flour mixture and whisk until just combined. Cut the banana into bits and fold into batter along with nuts. (Batter will be very thick.)
2.
Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour ¼ cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and undersides are golden brown, 1 to 2 minutes. Flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter and maple syrup.
Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour ¼ cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and undersides are golden brown, 1 to 2 minutes. Flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter and maple syrup.
“I used two bananas and mashed them into the batter, added blueberries one time and strawberries the second time I made this recipe (as I prefer fruit to nuts), and doubled the orange zest in the butter for a bit more flavor. I also drizzled a bit of honey over the pancakes.”
A cook, Beachwood, Ohio
cardamom iced tea
This recipe is a peek inside the magic hat of cookbook author and New York City caterer
Serena Bass.
There’s nary a tea leaf in sight of this spicy and refreshing “tea”—rather, it’s made from a fragrant combination of apples and cardamom spice. Be sure to use high-quality juice, not from concentrate, such as Adam and Eve apple juice or cloudy, fresh-pressed apple juice.
Serena Bass.
There’s nary a tea leaf in sight of this spicy and refreshing “tea”—rather, it’s made from a fragrant combination of apples and cardamom spice. Be sure to use high-quality juice, not from concentrate, such as Adam and Eve apple juice or cloudy, fresh-pressed apple juice.
YIELD: MAKES 8 (8-OUNCE) SERVINGS
64 ounces clear apple juice
⅓ cup whole green cardamom pods
Thin apple slices, for garnish
1.
In a large saucepan over low heat, combine the apple juice and cardamom pods. Warm gently, without simmering, for 1 hour. Remove the tea from the heat and let it cool. Transfer to an airtight container or the original juice bottle, seal, and refrigerate overnight.
In a large saucepan over low heat, combine the apple juice and cardamom pods. Warm gently, without simmering, for 1 hour. Remove the tea from the heat and let it cool. Transfer to an airtight container or the original juice bottle, seal, and refrigerate overnight.
2.
Pour the tea through a fine-mesh strainer into a glass pitcher, discarding the cardamom pods. Serve over ice and garnish with apple slices.
Pour the tea through a fine-mesh strainer into a glass pitcher, discarding the cardamom pods. Serve over ice and garnish with apple slices.
I developed this when I needed a nonalcoholic cocktail for an Iranian wedding. With a slice of red-skinned apple and a sprig of mint, it looked fantastic. You can add a slug of Appletons-Estate golden rum to take it to a new level.
—Serena Bass
cuppa cuppa cuppa dip
Of this luxurious and simple party dip recipe, Epicurious Connecticut member
Peg Dimmick
notes, “This is an old favorite of mine that my mother and my grandmother made, and was reintroduced to me by a cousin a couple of years ago at a family gathering.” As the title suggests, the recipe ingredients couldn’t be easier to remember, measure, and memorize.
Peg Dimmick
notes, “This is an old favorite of mine that my mother and my grandmother made, and was reintroduced to me by a cousin a couple of years ago at a family gathering.” As the title suggests, the recipe ingredients couldn’t be easier to remember, measure, and memorize.
YIELD: MAKES 4 TO 6 SERVINGS
1 cup mayonnaise
1 cup shredded imported Swiss cheese (4 ounces)
1 cup minced onion
Crackers or pita chips, for serving
1.
Position a rack in the middle of the oven and preheat the oven to 350°F.
Position a rack in the middle of the oven and preheat the oven to 350°F.
2.
In a medium bowl, stir together the mayonnaise, cheese, and onion. Transfer to a shallow 1-quart baking dish and bake until golden brown and bubbly, about 25 minutes.
In a medium bowl, stir together the mayonnaise, cheese, and onion. Transfer to a shallow 1-quart baking dish and bake until golden brown and bubbly, about 25 minutes.
3.
Serve with crackers or pita chips.
Serve with crackers or pita chips.
prosciutto
-wrapped asparagus spears
-wrapped asparagus spears
This elegant, delicious appetizer has long been a favorite among Epicurious members. It’s important to let the blanched asparagus cool completely before assembling these spears. They can be prepared up to a day in advance.
YIELD: MAKES 30 HORS D’OEUVRES—COUNT ON AT LEAST 3 PER PERSON!
30 medium-thin asparagus stalks
4 ounces peppered Boursin cheese, softened
¼ pound thinly sliced prosciutto
¼ cup honey mustard
1.
Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet, bring 1½ inches of salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander, drain the asparagus and rinse under cold water. Dry the asparagus well on paper towels.
Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet, bring 1½ inches of salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander, drain the asparagus and rinse under cold water. Dry the asparagus well on paper towels.
2.
In a small bowl, mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about ½ teaspoon Boursin. Spread about ¼ teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d’oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.
In a small bowl, mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about ½ teaspoon Boursin. Spread about ¼ teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d’oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.
“I cooked the asparagus in one can of chicken broth mixed with one cup of water … for 1½ minutes and then moved the asparagus to a bowl of ice water.”
A cook, Dallas, Texas
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