Cinnabon's and Snow

Lot's of snow and no where to go is the reason for this recipe. It's also the reason I have to spend an extra 45 minutes on my elliptical today. 

Enjoy... and if it's snowing where you are, BAKE! (this recipe makes 12 large "cinnabons")

1 cup warm milk (between 110-115 degrees)

1 package dry yeast

2 eggs, room temperature (you can do this quickly by plunging eggs into hot water for a minute or two)

1/3 cup unsalted butter, melted

1 teaspoon salt

1/2 cup sugar

Sprinkle the yeast over the warm milk in a large bowl until In about 5 minutes, the yeast will have dissolved and will be foamy. Add eggs, butter, salt and sugar. Whisk together. 

Stir in:

4 to 4 1/2 cups all purpose flour (1 cup at a time) to form a nice dough. Turn out on floured board and knead until smooth and elastic. Form into a ball and place in a lightly greased bowl, cover with a towel and let rise in a warm place until doubled in size. 

Once dough has risen, punch down and let rest for 10 minutes. While dough is resting: mix 1 cup brown sugar and 2 1/2 tablespoons cinnamon in a small bowl. Soften 1/3 cup unsalted butter. 

Roll dough out to a 16 X 21 inch rectangle. Smear dough with butter and sprinkle sugar/cinnamon mixture evenly over buttered dough. 

Starting at end nearest you, roll up, jelly roll style. Slice into 12 even "buns" (you can do this easily with dental floss, thread or a serrated knife.

Place buns in a lightly buttered 9 X 13 inch baking pan.* * see note, below

Cover with a towel and let rise 30-45 minutes until puffed. 

Bake at 400 degrees for 20 minutes. 

While buns are baking, make the frosting. 

1/4 cup softened butter

3 ounces cream cheese

pinch of salt

1/2 teaspoon vanilla

1 1/2 cups powdered sugar

1 tablespoon milk

Beat until smooth. Frost the buns while still warm. 

**you can do all of the above the night before, cover and refrigerate. In the morning, set pan in warm place and let buns rise for 30-45 minutes before baking. 

Now excuse me, I need to work off this snow day treat! 

Weather As A Metaphor and Souffles

Another five inches of snow fell from the sky here in the Northeast last night. This is the 5th. major snow storm in just a bit over three weeks.

As I was shoveling the driveway this morning I was thinking that shoveling snow is much like grief work. I have been digging myself out of the snow and digging myself out of grief every three to five days only to get dumped on by both once again.

sigh.

Speaking of digging. Digging into a soft, creamy, perfectly baked souffle is one of life's pure pleasures, but many home cooks won't attempt a souffle proclaiming them too complicated, too temperamental or just plain difficult. Not so I say! (have I steered you wrong yet?)

Souffles are easy to make; take very few ingredients and with a little time and attention can be a delicious evening meal or late lunch. Why not reward yourself and those you love with a tender, perfectly baked souffle? You will be hooked in no time.

Goat Cheese and Chive Souffle (with two variations) makes one 1 1/2 quart souffle or six individual 8 ounce souffles*

Unsalted butter and grated Parmesan Cheese for preparing the dish
1/2 pound fresh goat cheese brought to room temperature
1/4 cup sour cream
5 large eggs, at room temperature, separated
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground white (or black) pepper
3 tablespoons minced fresh chives
1/4 teaspoon cream of tartar
3 tablespoons Parmesan cheese, grated

Preheat oven to 425 degrees F. Position the oven rack in the lower third of the oven. Butter a 1 1/2 quart souffle dish or six 1 cup (8 ounce) ramekins and dust bottom and sides with Parmesan cheese.

In a large bowl, using a stand mixer fitted with a paddle attachment or using a hand mixer, cream the goat cheese on medium-high speed until light. Beat in the sour cream, egg yolks, mustard, salt, nutmeg, pepper and chives until combined. Set aside.
In another large, clean bowl, beat together the egg whites and cream of tartar on medium-high speed until stiff, glossy peaks form.

Using a rubber spatula, fold one-fourth of the beaten egg whites into the cheese mixture to lighten it. Then gently fold in the remaining egg whites just until no white streaks remain.**
Spoon into prepared dish(es) and smooth the top. Sprinkle the top with Parmesan cheese. Using your thumb, run it along the inside rim of the ramekins or souffle dish, this will ensure the double crown that souffles are famous for.

Bake the souffle until set, puffed and the center still jiggles a bit when the dish is shaken, 20 - 25 minutes for a large souffle or 8 to 10 minutes for individual ramekins. Serve immediately.

*I prefer individual souffles. It is a special treat for each person to have a perfectly puffed, golden wonder set in front of them.

** Folding: the proper way to fold egg whites into a batter is to place about 1/4 of the egg whites in the middle of the batter, using a spatula, cut down the center of the egg whites away from you and sweep the whites through the batter. Give the bowl a quarter turn and repeat.

A Cook's Notes: serve souffles with a simple spinach salad tossed with pine nuts and a mild vinaigrette and a good cold, crisp Sauvignon Blanc.

Variations: Use all Parmesan cheese and Rosemary or Cheddar Cheese and Thyme in place of the Goat cheese and chives.

As always, whatever you are digging into today, Bon Appetite!

Winter Dreams and Pistachio Crusted Chicken

Here we go again.

We got out early this morning for our walk, Holly Bear and I. The snow had already begun to fall and the weatherman is predicting a massive storm with snow, sleet, rain, ice and wind. When it is all said and done on Friday night we should have 16 to 18 inches of snow on the ground with a middle layer of ice and 50 mile an hour wind gusts.

"My" swan was still in the pond. Where did he come from? How long will he stay?

This morning he had some company. A gaggle of geese with snow on their backs. Bet they are wishing they had flown just a bit more south....


We closed on our land last week so we are now official owners of 12.5 acres of a dream.

We have been busy pouring over house, barn and out building plans. In March we have a meeting with a builder who specializes in geothermal heating and cooling. We are dreaming. TBHITW is dreaming of a barn and workshop, just for him.

I am dreaming of a small, one room guest house located in the woods, just beyond the main house.

When family and friends aren't visiting I'll use it for sewing and quilting and maybe a summer kitchen.

Of course we are both dreaming of building the "main" house.

We were going to go "up" to the land this weekend but the weather (just 3 hours north) is supposed to be even more intense with 30 inches of snow predicted, high winds and 6 foot drifts. Guess we'll postpone our winter picnic.

What do you dream about on snowed-in days?

This recipe is from my incredibly talented and beautiful sister, J.

Pistachio Crusted Chicken (serves 4)

1/2 cup unsalted, shelled pistachios

3 tablespoons black sesame seeds (you can use light colored seeds too)

2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 egg

1 tablespoon water

1/4 cup flour

Salt and freshly ground pepper, to taste

4 boneless, skinless chicken breast halves (about 6 ounces each)

Cooking Spray (or butter if you prefer)

Preheat oven to 400 degrees F.

Coat a foil lined baking sheet with cooking spray (or smear with butter)

Finely chop pistachios in a food processor or by hand. Transfer to a shallow bowl and stir in the sesame seeds, coriander and cumin. In another shallow bowl beat the egg with the water. Add flour to a third bowl and season with salt and pepper- this is your breading station.

Dip a piece of chicken in the flour and shake off excess, dip in egg mixture, then pistachio mix, turn and coat both sides.

Transfer to the greased baking sheet and repeat with remaining chicken pieces. Bake for 25 to 30 minutes or until juices run clear when pierced with a knife in the thickest part of the chicken breast.

Glazed carrots will make a not only attractive, but tasty side dish.

Glazed Carrots:

1 1/2 tablespoons olive oil

1 teaspoon cumin seeds

6 carrots, sliced 1/4 inch thick on the diagonal

1/3 cup orange juice

1 1/2 tablespoons honey

2 tablespoons cilantro, chopped (optional)

Heat oil in a skillet over medium heat. Add cumin seeds and cook until fragrant (about 2 minutes). Add carrots and toss to coat with oil. Season with salt and pepper. Add orange juice, cover and cook for 8 minutes. Reduce heat to medium low and stir in honey. Continue to cook, uncovered for 4 to 5 minutes or until liquid evaporates and carrots are tender.

Yum. Stay Warm. Keep Dreaming.

Digging Out and Gnocchi

Today the sun is shining and we are in the process of digging out. And digging and digging and digging.

Yesterday, in the time honored tradition of teenagers, the 16 year old kidadult and friends ventured out with shovels in hand in search of gainful employment. Twelve hours later he returned, shovel in hand and pockets stuffed with hard-earned cash.

Today, he toils at home and I will stuff his belly rather than his pockets. :-)

Gnocchi (serves 4)

Use frozen peas instead of the fresh peas mentioned in the recipe.

Winter Weather and What's Cooking?

We are in the midst of a major snow storm here in the Northeast. This is what it looked like this morning and the brunt of the storm has not hit yet. We are expecting about 16 more inches of the white stuff.

This afternoon I'm putting together a big pot of Taco Stoup. It will simmer all day and anytime someone wants to warm up with a hearty, healthy bowl they can just dip the ladle in.

Stay warm and stay safe where ever you are today.