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On Monday, I baked my oil variation of my eggnog cake which is posted here at Nebraska Kitchen:
I had bought two Nordic Ware nutcracker cakelet pans from Williams Sonoma two years ago. Each pan holds 6 cups and makes 4 nutcrackers. KAF is selling these (on sale now) on their website and gives the bakeable capacity as 4 cups, so I knew this recipe, which fits an 8-9 cup pan would work. I baked them for 30 minutes on the slightly above center rack, I used the grease on the pans, and it worked well, although there are always those hard to clean crevices when the time comes to wash the pan. The little nutcrackers are cute.
While I was doing the eggnog cakelets, I was also baking Len’s Rye/Semolina/Whole Wheat recipe (substituting in some buttermilk and adding 2 Tbs. special dry milk) as an 8x4 loaf, since my husband casually remarked after dinner that we were nearly out of bread. He and his faithful canine lunchtime companion ate after I did, and they devoured more than I had expected. I used the Zo bread machine, so that I could have the hands-off time to work on the cakelets. Early on, I realized that the dough seemed a bit dry, so I added an additional tablespoon of buttermilk and reset the bread machine to the start of the dough cycle, since it does not mix in additional liquids well once it moves to kneading. The rising times were better than what I have been experiencing, which I attribute to warmer weather here and the fact that last Friday, we had additional insulation put in over the kitchen.
I'm asking for advice/comments on a crispbread recipe
About five years ago, I bought Swedish Breads and Pastries (2010) by Jan Hedh. I had read a good review, so I ordered it sight unseen. When the book arrived, I was disappointed, as a number of the breads are not particularly Scandinavian. The recipes also require making and maintaining starters according to his recipe. The flour issue is confusing as well. He says that rye flour comes as fine and coarse. He also calls for wheat flour "high in protein, preferably stone ground." The book was shelved, and I never tried any of the recipes.
I recently picked the book up again when I was working on my Healthier Lucia Buns, and that is where I found the tip for soaking the raisins before putting them on each swirl of the bun. It worked, as not a one fell off. I noticed that he has a section on crispbread. I had found a wonderful recipe from Beatrice Oyakangas's Scandinavian baking, but due to the amount of butter, I will not bake that recipe again unless I can figure out how to alter it to decrease the saturated fat and still have the taste and texture I remember, or until I have a big party and can have plenty of people here to eat it.
I found a recipe for Barley Crispbread in the Hedh book that only requires 1 1/2 Tbs. butter and is nicely whole grain, and I'd like to try it. It calls for coarse rye flour, so perhaps pumpernickel? It also calls for fine rye flour--white or medium, maybe?
The topping includes sunflower seeds, sesame seeds, pumpkin seeds, and lentils? Uh, lentils? There is no explanation. I've not heard about using raw lentils in a topping, and I always wash lentils before cooking. I may omit them, but I wondered if anyone else had heard about lentils as a topping?
My wife still remembers the sour cream Christmas coffecake her grandmother use to make, though we've never been able to duplicate the recipe. (I think she was using natural sour cream, not that cultured stuff!)
What are the holiday baking plans you have?
Chocomouse--How nice to have summer bounty available in the freezer!
We had friends over for dinner tonight, and I made "Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard"--except that I substituted Kale for the Swiss Chard and adjusted the cooking time at that step of the process. I would do that again, especially since kale's calcium can be used, while Swiss chard holds onto its calcium.
I always thought this recipe, from Cook's Illustrated collection "Fall Harvest Recipes" (p. 22) would be great for company in the fall or winter, and it is.
I do have one issue with the recipe. It uses a three pound boneless pork loin. After it is browned in a 5 1/2 qt. Dutch Oven (I use Le Creuset), the barley and onion and garlic are sautéed in the pan, then after deglazing with 1/4 cup white wine 4 cups broth is added. After bringing that mixture to a low boil (recipe says simmer), the roast goes back in. A piece of foil is placed tightly over the top of the pan, then the lid goes on and it is put on the bottom shelf of a 250F oven.
Although the recipe states that the roast will be done in 25-35 minutes (temperature 135F), I've never had it finish at 25, so this time I didn't even check until 35 minutes. It wasn't done. I turned the roast over (which supposedly the recipe does not require), and I returned it to the oven, increasing the oven temperature to 275F for another 10 minutes. It still wasn't done. I increased the temperature to 300F and cooked another 10 minutes, and this time it registered done.
I've made this recipe in three different electric ovens, and this was the first time in my new oven. I looked at the recipe again, it says 25-35 minutes. However, in the introduction, where the format has the recipe developer go through how the recipe was developed, it clearly says 40 minutes, which contradicts the recipe as given. I plan to write up a version for myself that is easier to follow than the Cook's format and put down 40 minutes, but I'll plan on perhaps needing more time.
Chocomouse--It is so nice to have the summer bounty in the freezer for winter.
We had friends over for dinner tonight, and I made "Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard"--except that I substituted Kale for the Swiss Chard and adjusted the cooking time at that step of the process. I would do that again, especially since kale's calcium can be used, while Swiss chard holds onto its calcium.
I always thought this recipe, from Cook's Illustrated collection "Fall Harvest Recipes" (p. 22) would be great for company in the fall or winter, and it is.
I do have one issue with the recipe. It uses a three pound boneless pork loin. After it is browned in a 5 1/2 qt. Dutch Oven (I use Le Creuset), the barley and onion and garlic are sautéed in the pan, then after deglazing with 1/4 cup white wine 4 cups broth is added. After bringing that mixture to a low boil (recipe says simmer), the roast goes back in. A piece of foil is placed tightly over the top of the pan, then the lid goes on and it is put on the bottom shelf of a 250F oven.
Here's the problem: Although the recipe states that the roast will be done in 25-35 minutes (temperature 135F), I've never had it finish at 25, so this time I didn't even check until 35 minutes. It wasn't done. I turned the roast over (which supposedly the recipe does not require), and I returned it to the oven, increasing the oven temperature to 275F for another 10 minutes. It still wasn't done. I increased the temperature to 300F and cooked another 10 minutes, and this time it registered done.
I've made this recipe in three different electric ovens, and this was the first time in my new oven. I looked at the recipe again, it says 25-35 minutes. However, in the introduction, where the format has the recipe developer go through how the recipe was developed, it clearly says 40 minutes, which contradicts the recipe as given. I plan to write up a version for myself that is easier to follow than the Cook's format, and I'll be sure to include the correct time. That way, dinner won't be twenty minutes late.
On Friday, I rolled out the dough I made on Wednesday for the Molded Gingerbread Cookies. It's an easy dough with which to work. I used a 1/8-inch pie wand on top of a 4/8-inch pie wand, since the recipe says 4/8-5/8 inches, and the oval House on the Hill mold I’m using (a fireside Christmas scene) has some deeper spots. I will need to look for two 5/8-thick wood pieces that I can use in the future.) I used the same technique of pressing one cookie at a time, using an oval scalloped cookie cutter around it, moving it to a parchment-lined baking sheet, and then repeating for the rest of the cookies. I had 12 cookies, and one smaller one that I impressed with a smaller springerle mold. The directions say to allow the cookies to sit out on the sheets and dry for 8-24 hours, so I will bake them tomorrow. I probably won’t wait 24 hours because we are having friends over for the late afternoon and dinner on Saturday.
