Quote of the Week:
"I put instant coffee in a microwave
and almost went back in time."
- Steven Wright
Buttered Peas and Pearl Onions
==============================
1 1/2 pounds pearl onions
1 cup chicken broth
1/4 cup (1/2 stick) unsalted butter
3 teaspoons chopped fresh dill
2 cups fresh sweet peas, shelled
1/2 lemon, juiced
1 small bunch watercress, washed and trimmed
Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Toss in the pearl
onions and blanch for 3 minutes. Drain them out and then shock them
in ice water to stop from over cooking. Drain again. Pinch the pearl
onions out of their little skins and set aside.
In a 3-quart saucepan over medium heat, combine the chicken broth,
2 tablespoons of the butter, and 2 teaspoons of the dill. Once the
liquid gets hot, add the pearl onions and peas. Cook and stir for
5 minutes until well coated and thickened slightly. Add the lemon
juice, watercress, remaining butter, and dill; season with salt
and pepper.
Sticky Buns
===========
Dough:
1 cup warm water (105F to 115F)
4 teaspoons dry yeast
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dry nonfat milk powder
1 1/4 teaspoons salt
2 large eggs
4 1/4 cups (or more) all purpose flour
Glaze:
1 1/4 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup honey
1/4 cup dark corn syrup
1/4 cup water
2 cups pecan halves
4 teaspoons sugar
4 teaspoons ground cinnamon
Make Dough: Mix 1/4 cup warm water, yeast, and pinch of sugar in
small bowl. Let stand until foamy, about 8 minutes. Using electric
mixer, beat remaining sugar, butter, milk powder, and salt in large
bowl until well blended. Beat in eggs 1 at a time. Mix in remaining
3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a
time. Using rubber spatula, mix in 1 cup flour, scraping down sides
of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup
flour onto work surface and knead until smooth and elastic, adding
more flour if sticky, about 8 minutes.
Butter another large bowl. Add dough; turn to coat. Cover bowl with
plastic wrap and let dough rise in warm area until doubled, about
2 1/2 hours.
Make Glaze: Butter two 10-inch round cake pans with 2-inch high
sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and
1/4 cup water in medium bowl to blend. Spread half of glaze in bottom
of each prepared pan. Sprinkle 1 cup pecans over each.
Punch down dough. Divide dough in half. Roll each dough piece out
on floured work surface to 12x9-inch rectangle. Brush any excess
flour off dough. Spread remaining butter over dough rectangles,
dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl.
Sprinkle cinnamon sugar over rectangles. Starting at 1 long side,
tightly roll up each rectangle into log. Cut each log into 12 rounds.
Place 12 rounds, cut side down, in each prepared pan, spacing evenly.
Cover with plastic wrap. Let buns rise in warm area until almost
doubled, about 1 hour.
Preheat oven to 375F. Bake buns until deep golden brown, about
30 minutes. Run small knife around pan sides to loosen sticky buns.
Turn hot buns out onto platter. Cool about 30 minutes and serve.
"I put instant coffee in a microwave
and almost went back in time."
- Steven Wright
Buttered Peas and Pearl Onions
==============================
1 1/2 pounds pearl onions
1 cup chicken broth
1/4 cup (1/2 stick) unsalted butter
3 teaspoons chopped fresh dill
2 cups fresh sweet peas, shelled
1/2 lemon, juiced
1 small bunch watercress, washed and trimmed
Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Toss in the pearl
onions and blanch for 3 minutes. Drain them out and then shock them
in ice water to stop from over cooking. Drain again. Pinch the pearl
onions out of their little skins and set aside.
In a 3-quart saucepan over medium heat, combine the chicken broth,
2 tablespoons of the butter, and 2 teaspoons of the dill. Once the
liquid gets hot, add the pearl onions and peas. Cook and stir for
5 minutes until well coated and thickened slightly. Add the lemon
juice, watercress, remaining butter, and dill; season with salt
and pepper.
Sticky Buns
===========
Dough:
1 cup warm water (105F to 115F)
4 teaspoons dry yeast
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dry nonfat milk powder
1 1/4 teaspoons salt
2 large eggs
4 1/4 cups (or more) all purpose flour
Glaze:
1 1/4 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup honey
1/4 cup dark corn syrup
1/4 cup water
2 cups pecan halves
4 teaspoons sugar
4 teaspoons ground cinnamon
Make Dough: Mix 1/4 cup warm water, yeast, and pinch of sugar in
small bowl. Let stand until foamy, about 8 minutes. Using electric
mixer, beat remaining sugar, butter, milk powder, and salt in large
bowl until well blended. Beat in eggs 1 at a time. Mix in remaining
3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a
time. Using rubber spatula, mix in 1 cup flour, scraping down sides
of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup
flour onto work surface and knead until smooth and elastic, adding
more flour if sticky, about 8 minutes.
Butter another large bowl. Add dough; turn to coat. Cover bowl with
plastic wrap and let dough rise in warm area until doubled, about
2 1/2 hours.
Make Glaze: Butter two 10-inch round cake pans with 2-inch high
sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and
1/4 cup water in medium bowl to blend. Spread half of glaze in bottom
of each prepared pan. Sprinkle 1 cup pecans over each.
Punch down dough. Divide dough in half. Roll each dough piece out
on floured work surface to 12x9-inch rectangle. Brush any excess
flour off dough. Spread remaining butter over dough rectangles,
dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl.
Sprinkle cinnamon sugar over rectangles. Starting at 1 long side,
tightly roll up each rectangle into log. Cut each log into 12 rounds.
Place 12 rounds, cut side down, in each prepared pan, spacing evenly.
Cover with plastic wrap. Let buns rise in warm area until almost
doubled, about 1 hour.
Preheat oven to 375F. Bake buns until deep golden brown, about
30 minutes. Run small knife around pan sides to loosen sticky buns.
Turn hot buns out onto platter. Cool about 30 minutes and serve.
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