Culinary Concoctions by Peabody

Patience.

You either have it or you don’t.

And if you are going to be a baker and a pastry maker, you need patience. I realize many a person does not possess this trait. For people are always apologizing for making me wait. I always give them a big smile and say, “I used to teach Junior High, I have the patience of a saint.” And they smile back and know that I am not mad at them. Most days I have patience.
When I made this nut roll I had patience. I made the dough. I let it rise. I punched it down, rolled it out and stuffed it with pecan filling. Then let it rise again. And then after the almost 3 hours were up, into the oven it went. Thirty-five minutes later out of the oven it comes. No problem. Since I got the idea to make the bread at 11:00 at night I did not finish until almost 3am(remember I am the night owl), obviously there was no light out so I knew that I would not be taking photos of this bread until I awoke the next morning(afternoon). So I chose to wait on glazing the bread, so it would not get soggy. I over slept and quickly realized that the beloved Sun Break(a term I never heard of until I moved to the Seattle area…it simply is a break from all the rain…except they last about 15 minutes it seems) would soon be over. So I jumped out of bed and ran down stairs to quickly make the glaze. I looked for my sifter and could not find it. I looked out the window at the looming rain clouds rolling in and thought “screw it”, I just threw together the powder sugar and milk and slopped it onto the bread. And for that I was severely punished. Sigh.
Big, giant clumps of non-sifted powder sugar staring back at me on my bread. Mocking me if you will. Did the Sun Break pass? Yes, though I did get a few photos in, BUT it didn’t matter to me because I just kept seeing those horrible little specks of sugar glaring at me. Boo. So was it worth it to rush? Not so much. I think this proves that patience is most definitely needed for a quality product and I am going to buy another sifter so that I have two now and wont have to go looking for just the one.

Poteca Nut Roll

1 package( ¼  ounce) active dry yeast
¼ cup warm water(110-115F)
¾ cup warm milk(110-115F)
¼ cup sugar
¼ cup shortening
1 tsp salt
1 egg, slightly beaten
3 to 3 ½ cups all-purpose flour

Filling:
4 cups ground or finely chopped pecans
1 cup brown sugar
½ cup unsalted butter, softened
2 eggs, lightly beaten
1 tsp vanilla extract
milk(amount to be determined on consistency…I used about ¼ cup)

In a mixing bowl, dissolve yeast in water. Add milk , sugar, shortening, salt, egg. And 1 ½ cups flour. Beat until smooth. Add enough remaining flour to form a soft dough(mine took the whole 3 ½ cups).
Turn onto a floured surface, knead until smooth  and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
Combine nuts, brown sugar, butter, eggs, and vanilla extract. Add enough milk until mixture is spreading consistency.
Punch dough down. Roll into a 30-inch by 20-inch rectangle. Spread filling to within 1-inch of edges. Roll up from one long side; pinch seams and ends to seal.
Place on a greased baking sheet; shape into a tight spiral. Cover with a towel and let rise in a warm place for about 1 hour or until doubled in size.
Bake at 350F for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of powder sugar and milk(but what ever you do…sift the sugar!)

Source: Adapted from Taste of Home Magazine Best Holiday Recipes 2004

I am always amazed at the variety of readers I get, from international to gluten free. But no one is more surprised than me with all the Vegan readers I have. I mean, I think bacon should be the 5th food group. I sometimes feel that my Vegan readers see my creations as a challenge, a challenge to see if they can “veganize” it. And when they do I am always in awe, just like I am in awe when the gluten-free Daring Bakers make bread.

So when I was presented the opportunity to review Hannah Kaminsky’s(you might know Hannah from her great blog Bittersweet) new cookbook, My Sweet Vegan, I thought heck ya! Here is my chance to give my Vegan readers some love back. I was most excited to see how far the Vegan world has come. About a decade ago I dated a Vegan, and I will admit I hated cooking for him. To this day I dread eating anything with lentils because that is all we seemed to eat. So the idea of a cookbook dedicated to the world of Vegan sweets sounded like a good idea to me. I would have loved to have a cookbook while I was dating D. Though I doubt most of the products that are available now, weren’t back then.
The first thing I love about this book is that it has an Ingredient Guide of all the different types of Vegan baking items that are out there today. I had no idea, I must admit, that a lot of that stuff was even out there. From Agave Nectar to Ricemallow Crème to Textured Vegetable Protein….it’s all there with descriptions of what each is and is generally used for.

Like the beloved Dorie Greenspan, Kiminsky had a knack for writing her cookbook more like a conversation than just someone spewing information. It’s easy to read and never once did I have to look back at a recipe and think, what did she mean by that….it’s pretty straightforward. And better yet is the fact that EVERY recipe has a photo of it. I can’t tell you how much I prefer a cookbook that has a photo of each recipe…really keeps the guessing game to a minimum. Especially since many of the veganized versions look slightly different than that of the original, which is perfectly fine but you like to know that is how it is SUPPOSE to look.

I had originally planned on making three things from the book to highlight, but time has gotten the best of me and I wanted to review this before Christmas as I think it would make a fantastic gift for any Vegan you know, and non-Vegan for that matter. So I had to prioritize what to make.
When I first glance through the book I noticed a Canine Cake. Well you all know how much I love my puppy so that was tagged right away! It’s chocked full with carrots and peanut butter, two of my puppy’s favorite things. The original recipe made one larger cake but I actually quadrupled the recipe and make them into muffins.

Then I saw a Orange Dreamsicle Snack Cake. But this is where the time thing got me. I had run out of orange juice(or should I say a certain husband of mine drank it all!) and had no soy yogurt lying around the fridge. I do still plan on making this though!
And lastly was the Dried Fruit Focaccia. I adored the idea of a sweet focaccia and can’t remember every seeing one before. The original recipe called for apricots, raisins and cranberries but I was out of apricots and substituted cherries…worked out great. This was quite tasty and must hang my head slightly in shame because I did eat it toasted with some cream cheese on it(I really like it like that with a little apricot jam too!). But I must say that by me using the cream cheese simply demonstrates how those individuals like myself, who do not live the Vegan lifestyle, can integrate these Vegan treats into their everyday life!

So help support a fellow food blogger and buy this lovely cookbook. Even if you are not Vegan, I bet you know some who is or is at least a Vegetarian. Surprise them with a treat for this book…or buy them the book.

I’ve been lucky enough in my life that loss has been at a minimal. I have no remaining grandparents(though at my age that is to be expected) and I have lost only 2 friends, and now 3. Last week an email appeared from a friend of mine in Phoenix. I was all happy until I opened it up to see that a very funny and wonderful person had passed. He was a referee and hockey buddy of mine. Part of a group of rouge referees that liked to sit around and drink beer, eat fried food and tell lies after each night of reffing. He was part of the pack that went each year to Vegas to participate in the Zebra Cup, a hockey tournament for just referees(Lord help you the years the NHL refs showed up…you basically were playing for second place). I would trek along on these trips…me and 13 guys. I will avoid reminiscing as it will no doubt get many a person in trouble.
My grieving process is fairly simple.1. I cry, a lot for about 2 days. 2. I eat a lot of bad things for me and usually have a little retail therapy. 3.Then I bake bread. When someone passes I will usually make a braided bread to represent how they intertwined in my life. Silly I know, but it has sentimental value to me. During phase number two, part of my retail therapy was(try not to be surprised) a cookbook. One specifically dedicated to coffee cakes, sticky buns, muffins and more. I saw that their was a braided bread and so I grabbed it up.
The dough is really easy to work with…until of course you have to braid it. That is not the doughs fault but the cheese and jam…they don’t like to be braided and try to escape the whole time you are trying to braid the bread. Bastards. The original recipe called for pineapple pieces but that didn’t appeal to me at the time.
So here, here is my bread, my offering to my friend R for all the great ways he intertwined in my life. Thanks for the time we did have.

Apricot-Pineapple Cheese Braid

1 package(7.5-ounce) farmers cheese, at room temperature, cut into 1-inch pieces(if you can’t find it, use same amount cream cheese)
12 ounces cream cheese, at room temperature, cut into 1-inch pieces
1/3 cup sugar
2 TBSP all-purpose flour
pinch of salt
2 large egg yolks
1 tsp lemon zest
¼ tsp vanilla extract

1 recipe(about 2 pounds) Rich Sour Cream Dough(recipe to follow)
½ cup apricot-pineapple preserves
1 large egg white beaten with 2 tsp water, for egg wash
Clear Shiny Glaze(recipe follows)

1.Generously butter two large cookie sheets.
2.Place food mill or a potato ricer over a medium bowl. Sieve the farmer cheese through the mill, the sieve the cream cheese. Using a wooden spoon, blend in the sugar, mixing until smooth. Stir in the flour and salt, then blend in the yolks, zest and vanilla. Chill for several hours or overnight.
3.Divide the dough into equal pieces. Working with one piece at a time, place the dough on a lightly floured surface and shape into a log. Roll the dough into a 10-x-15-inch rectangle with the 15-inch side parallel to the edge of the counter.
4.Spread half of the cheese filling centered in a 4-inch wide strip, spreading it from right to left across the 15-inch side of the dough. Using the back of a teaspoon, make a well down the center or the cheese strip and fill it with half of the preserves.
5.Brush the far edge of the dough with some of the egg wash. Roll the dough up jelly roll style. Pinch the seam to seal, then roll the log back and forth two or three times. Carefully life the roll into a prepared cookie sheet., placing it seam side down, angling it as necessary. Using a rolling pin or the palm of your hand, slightly flatten the log until it measures about 3 ½ x 15 inches.
6.Using a dough scraper or a thin-bladed sharp knife, score the dough lengthwise into three equal stripes, then cut through the log. Starting at the center, braid the strips as best you can. Don’t worry if it is a little messy(BOY will it be). Then braid to the opposite end. Pinch the ends together well and tuck under. Repeat, shaping the second piece of dough.
7.Cover each braid with a tea towel and set in a warmish place to rise for 45 to 60 minutes, or until puffy and almost double.
8.Fifteen minutes before baking, position the racks in the upper and lower thirds of the oven. Heat the oven to 350F. Bake for 30-35 minutes, or until golden brow,. To ensure even browning, toward the end of baking time, rotate the pans top to bottom and front to back.
9.About 15 minutes before braids are done, prepare the glaze.
10.Remove the braids from the oven and immediately brush surfaces with the hot glaze. After 10 minutes, loosen with large metal spatula. When firm enough to handle, transfer to cooling rack.

Rich Sour Cream Dough

4 TBSP sugar
¼ cup warm water(110 to 115F)
1 package active dry yeast
3 cups all-purpose flour
1 tsp salt
¾ cup unsalted butter, cut into 1/2-inch cubes
2 large eggs
½ cup sour cream
1 tsp vanilla

1.Rinse a small bowl in hot water to warm it. Add 1 TBSP of the sugar and the warm water to the bowl. Sprinkle the yeast over the water. Do not stir. Cover the bowl with a saucer and let the mixture stand for 5 minutes. Stir it briefly with a fork, cover again, and let it stand for 2-3 minutes, or until bubbly.
2.In a bowl of an electric mixer fitted with a paddle attachment, mix on low speed the 3 cups of flour, remaining 3 TBSP of sugar, and the salt. Add the slightly firm butter and continue to mix until meal-size crumbs form, 2-4 minutes, depending upon the temperature of the butter. Stop the mixer.
3.Using a fork, in a large bowl, mix the eggs, sour cream, and vanilla. Add the sour cream mixture to the flour, along with the dissolved yeast, and mix on low speed until a rough dough is formed. This is a soft dough.
4.Lightly butter a medium bowl for storing the dough. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Brush the top lightly with 1 tsp soft butter. Cover tightly with plastic wrap and refrigerate overnight.

Clear Shiny Glaze

3 TBSP sugar
3 TBSP water
1 ½ tsp corn syrup

Combine the sugar, water, and corn syrup in a small saucepan. Bring to a boil over medium heat. Cook for 2-3 minutes. Keep warm.

Source: Adapted from Great Coffeecakes, Sticky Buns, Muffins and More… by Carole Walter

When I moved to the state of Washington I had no idea how many things I loved originated here. Liberty Orchard Aplets and Cotlets are from here. The Cinnabon originated here before it went off and became it’s own company(now out of Atlanta), Starbucks of course…and Almond Roca.
Oh, oh, oh how I LOVE me some Almond Roca. We used to only see it around the holidays at first when we were in Arizona but then slowly through out the years you could get it year round. And though it was still good, it kind of lost it’s specialness because you could get it whenever.
When walking through a Washington Rite Aid one day my head did a 180 when I saw the words Candy Cane Roca. I was a tad skeptical I will admit…toffee and candy canes? But in the name of research, I of course bought some. I went home and had a piece, then another, and another…you get the idea. It got to the point where I am only allowed to buy myself one can a year. That first year I went through many a can.
So when I saw that Susan from Food Blogga was hosting a Eat Christmas Cookies event I thought I would make a cookie based on my beloved Christmas time candy treat. A Candy Cane Roca Cookie to go with my hot chocolate. These cookies are meant to be eaten with either hot chocolate or milk for dunking. They are more cripsy and chewy than soft.Though the name would have you think there is Candy Cane Roca in it, there is not…this cookie is simply inspired by that tasty candy. It’s a brown sugar cookie base with milk chocolate toffee bits and crushed candy cane pieces. They really don’t taste like the candy but are just about as addicting. I blew through the whole batch in about 2 days…though in all fairness it was about the only thing I was eating.

If you have a Christmas cookie you are wanting to share with the food blogging world be sure to head over to Food Blogga and get all the details.

Candy Cane Roca Cookie

½ cup unsalted butter, softened
1 ½ cups dark brown sugar
1 egg
½ tsp vanilla extract
½ tsp almond extract
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup Milk Chocolate Toffee Pieces
¼ cup Crushed Candy Cane Pieces

In a mixer attached with a paddle attachment, cream the butter and brown sugar, until light and fluffy, about 3 minutes. Add egg and beat 1 minutes. Scrape down bowl. Add both extracts and beat for 30 seconds.
In a separate bowl, sift together flour, baking powder and salt. Add flour mixture to the butter/sugar mixture and mix on low speed until the ingredients are well combined.
Add toffee and candy cane pieces. Either fold in, or briefly mix to incorporate.
Form into 1 -inch balls and place on greased cookie sheets. Flatten cookies with the bottom of a greased glass. Don’t press too hard, just enough to flatten the top a little.
Bake 350F for 10 minutes. Remove from oven and transfer to a wire rack to cool. The cookies will be more crunchy and slightly chewy when they cool. They are not meant to be a soft cookie.