Wednesday, November 26, 2014

Glazed Cranberry Orange Breakfast Rolls

This is a good recipe to make for breakfast on Thanksgiving or Christmas.        Here are the ingredients for the dough:

Dough
3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons rapid rise yeast
pinch salt
1/2 cup unsalted butter, melted (1 stick)
1/2 cup buttermilk
the zest of 1 orange
                                                   2 large eggs                                                                
Pour the buttermilk into your mixer bowl.  Add the eggs, sugar, yeast and butter.

Add the orange zest.  Add the flour and knead until you have a smooth dough.  Place it in a buttered bowl, cover and let rise until doubled.

After it has risen, roll it out on a floured surface to about 1/4 inch thickness.  Spread cranberry sauce over the dough.  I forgot to take a pic of this step.  I used my homemade sauce.

Roll the dough into a log.  Slice them about 1 inch thick.

Place them in a buttered bowl, cover and let rise again.

Bake them at 375 degrees for about 30 minutes or until they are browning on the top.

Make the glaze:

Orange Glaze
1/4 cup orange juice
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
about 3 tablespoons milk
3 teaspoons orange zest

Pour the glaze over the warm rolls.

Let them sit for a few minutes so the glaze can sink in.

Tuesday, November 25, 2014

Herb Dinner Rolls

I made these yesterday and froze them for Thanksgiving.  These are some seriously good rolls.                                                
Ingredients:

1 tablespoon active dry yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon each minced parsley, thyme, chives and rosemary leaves. 4 tablespoons total.
2 tablespoons melted butter
1 egg for the dough and 1 egg for brushing
1 cup milk or half-and-half
3 1/4 cups flour
1 tablespoon kosher salt

Mix all ingredients except for the 1 brushing egg and the kosher salt.  Knead until you have a smooth ball of dough.

Place it in a buttered bowl, cover and let it rise until doubled. 

It will take about 1-1/2 to 2 hours.

Divide it into 16 equal pies and form them into balls.  Place them in a buttered oblong pan and cover.

Let them rise until they are touching.

Beat an egg with 1 tsp. of water and brush the rolls.

Sprinkle them with sea salt.

Bake them at 350 degrees for about 30 minutes.

Yum, eh?

Monday, November 24, 2014

Potato Rolls

Growing up, these were the only homemade rolls I ever knew.  My mother made them for Thanksgiving and Christmas.  Though they have wonderful flavor, they tended to be a dense roll.  Well, after 40 years of making them, I finally realized that they could be made light and fluffy.  I made these yesterday and they are truly the best dinner roll.  You can teach old dogs new tricks!
How could I have never thought of this before?  All I needed to do was increase the amount of yeast!  I added 1 tablespoon instead of the 2-1/4 teaspoons it called for.
 Potato Rolls

1-1/2cups warm water
2/3 cup sugar
2 eggs
1-1/2 tsp. salt
1 tablespoon rapid rise yeast
2/3 c. shortening
1 c. mashed potatoes ( I make instant ones for this recipe because homemade is too heavy)
7-7 1/2 cups flour

Mix everything together and knead.  Place the dough in a buttered bowl, cover and let it rise.  The potatoes make this dough heavy so it takes longer to rise.  Mine took about 2 hours.

 I formed mine into crescents but you can form them any way you want. Brush them with butter before you cut them.

 Brush them with butter again before you cover them.  Let them rise again for an hour.

 They should be nice and fluffy before you bake them.  Bake them at 375 degrees for about 20 minutes.

 Have your Blog Tech brush them with butter when they come out of the oven.  Hey...might as well pass down the tradition!

Cool them on a rack.  These freeze very well.  Just reheat them before serving.

Sunday, November 23, 2014

Chicken Francese

There is a restaurant that we go to frequently and I always order the same thing...chicken francese.  Most of the time it is excellent but depending on who the chef is when we visit, it can sometimes be disappointing.  So, I decided to perfect it at home.
 Here are the ingredients you will need:

4 skinless, boneless chicken breasts
flour for dusting
salt and pepper
2 large eggs beaten with 3 tsp. water
1/4 cup olive oil
1 lemon cut into thin rounds
juice of 1 lemon
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons of butter
2 tablespoons of flour
fresh parsley

Set up your breading station.
                                        
Ingredients
4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
flour, for dredging
salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced (although I juice just about a whole lemon)
2 tablespoons butter
1/4 cup chopped parsley
- See more at: http://theblissfultable.blogspot.com/2011/05/chicken-francese.html#sthash.0HW6U2Pd.dpuf
Pound the chicken between waxed paper to 1/4 inch thickness.


Coat the breasts with flour and shake off the excess.  Dip each breast in the egg to coat it and shake off the extra egg.  Place them in a hot skillet with the oil and cook on each side until golden.  This will take about 2 minutes per side.

Remove them and set them aside.

Pour the lemon juice, wine and chicken broth in the skillet.  Add the lemon slices. Cook for several minutes.

Mix the 2 tablespoons of softened butter with 2 tablespoons of flour and whisk it into the sauce.  Simmer until the sauce begins to thicken.  Throw in some diced parsley. Return the chicken to the sauce to coat it.

I served it with a creamy garlic pasta.  Excellent and it takes no time at all to prepare.

Saturday, November 22, 2014

Crescent Rolls

This is a good recipe to use for your Thanksgiving dinner.  You can make these now and freeze them and just reheat them at dinnertime.
  • 3/4 C.milk
  •  1/2 C. sugar 
  • 1 egg
  • 1/2 tablespoon salt
  • 1 tablespoon yeast
  • 1 C.  water
  • 5 to 6 C. flour
  • 1/2 C. softened butter
  • Mix these ingredients and knead them until you have a smooth ball of dough.  Place it in a buttered bowl, cover and let it rise until doubled.
Cut the dough in half and place it on a floured surface.
Roll it into a circle about 14 inches wide. Brush it with extra melted butter.
Cut it in half.
And then into 16 pieces.
Roll each piece from the wide end.  Repeat with the second half of the dough.
Place them on a parchment covered baking sheet. 
Brush them with more butter.
Cover them and let them rise for about 30 minutes.
Uncover them and bake them at 350 degrees for about 15-20 minutes.
Brush them with more butter when you remove them from the oven.  Cool them on racks.
Watch the time.  These turn golden on the bottom faster than on the top.

Friday, November 21, 2014

A Teddy Day

 I am stuck in that weird place just before a large amount of cooking is to take place. It's a bit early to start cooking for thanksgiving yet the pressure is on to do just that.  I am making an entire thanksgiving feast for a family this year.  We will deliver it on Thanksgiving afternoon. My new project is to find a family in need each month and cook and deliver an entire meal to them. So, here I sit trying to figure out what I should be doing and not quite figuring anything out.  I do have a test recipe of crescent rolls rising. I am constantly looking for the perfect rolls recipe.  I picked the turkeys up at my food coop yesterday and they are defrosting.  Do you know it takes 4 days to defrost a frozen turkey?

 Did someone say turkey?  I also bought turkey parts so I can make the gravy in advance.  Otherwise, you end up making gravy at the last moment which is never fun.  Here is the way to do it:  http://octoberfarm.blogspot.com/2011/11/make-ahead-thanksgiving-turkey-gravy.html

Teddy charging after a bad kitty.  I've made my cranberry sauce, you can find the recipe here: http://octoberfarm.blogspot.com/2011/11/cranberry-sauce-and-more-gravy.html

I've also made my pie crusts and froze them.  You can see how I do this here: http://octoberfarm.blogspot.com/2010/11/thanksgiving-prep-gravy-cranberry-sauce.html

Yes Teddy, you will get lots of turkey. I did make dough for rolls this morning.  I am trying a new crescent roll recipe.  I am always searching for the best roll recipe out there.

Here I sit twiddling my thumbs waiting to start all of the heavy duty cooking and baking. I'm sure I will make a few more runs to the grocery store too.

Do you prepare in advance?  Are you ready for turkey day?