Recipes from January 16, 2013

From Herald news servicesJanuary 16, 2013 

Weekly recipes for January 16, 2013

Traditional Cinnamon Roll Dough

Makes 6 jumbo, 12 large, 16-20 medium or 48 minirolls.

1 cup whole milk
4 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs
3 1/3 cups all-purpose flour, plus more for kneading and dusting
2 1/2 teaspoons instant or bread machine yeast

In a 4-cup measuring cup, combine the milk, butter, sugar and salt. Microwave on high for 1 minute or until warm (Careful: Exceed 130 degrees and you'll kill the yeast). Whisk in the eggs.

Place the flour and yeast in the bowl of a stand mixer fitted with a paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes.

Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you've kneaded it enough (4 to 6 minutes). Place the dough in a large, oiled mixing bowl, cover with a tea towel and let rise in a warm place (about 85 degrees) for 45 to 60 minutes, or until it has almost doubled.

Proceed with a cinnamon roll recipe.


Classic Cinnamon Rolls

Makes 12 large rolls.

1 recipe Traditional Cinnamon Roll Dough (see above)
Flour for dusting
8 tablespoons unsalted butter, divided and softened
1 cup packed dark brown sugar
2 1/2 tablespoons cinnamon
2 cups confectioners' sugar
Pinch of salt
1 tablespoon whole milk
1 tablespoon unsalted butter, melted
2 tablespoons strong brewed coffee
1/2 tablespoon maple syrup

For the pan sauce, spread 4 tablespoons of the butter into the bottom of a 9-by-13-inch pan.

Transfer the dough to a floured surface and roll out to a 16-by-20-inch rectangle.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the dough with 4 tablespoons of the butter and sprinkle with cinnamon sugar. Starting with the shorter side, roll up the dough to form a tight 16-inch cylinder. Cut the cylinder into 12 rolls. Place in the prepared pan, spiral side up. Cover with a tea towel and let rise in a warm place until almost doubled, 45 to 60 minutes.

Preheat the oven to 350 degrees. Bake for 15 to 17 minutes or until lightly browned on top.

For the glaze, whisk the remaining ingredients together in a medium bowl. Drizzle over the warm rolls.


Swedish Cinnamon Rolls

Swedes like their cinnamon rolls on the spicy side, Fertig says. These cute, compact sweets get their kick from aromatic cardamom and taste great with coffee.

Makes 48 minirolls

1 recipe Traditional Cinnamon Roll Dough (see above)
Flour for dusting
1/2 cup granulated sugar
1 tablespoon cinnamon
1 teaspoon cardamom
4 tablespoons unsalted butter, melted
2 large egg yolks, beaten with 2 teaspoons water
3/4 cup Swedish pearl sugar or coarsely crushed sugar cubes

Line 48 muffin cups with cupcake liners.

Transfer the dough to a floured surface. Cut the dough in fourths. Roll each fourth out to an 8-by-12-inch rectangle.

For the filling, combine the sugar, cinnamon and cardamom in a small bowl. Brush a fourth of the butter over the dough and sprinkle with a fourth of the spice mixture.

Roll up the dough and form it into a tight 12-inch-long cylinder. Cut each cylinder into 12 slices. Place each slice, spiral side up, in a paper-lined muffin cup. Repeat with the remaining dough. Cover the pans with a tea towel and rest in a warm place until almost doubled, 45 to 60 minutes.

Brush the tops of the rolls with egg wash and sprinkle with pearl sugar.

Preheat the oven to 350 degrees. Bake for 12 to 14 minutes, or until lightly browned.

Source: "I Love Cinnamon Rolls!"

Per roll: 439 calories (29 percent from fat), 14 grams total fat (9 grams saturated), 72 milligrams cholesterol, 73 grams carbohydrates, 6 grams protein, 221 milligrams sodium, 2 grams dietary fiber.


Vegan Cinnamon Roll Dough

This recipe makes an incredibly soft, flaky dough that you'd never guess was made without real eggs or butter.

Makes 6 jumbo, 12 large, 16-20 medium, or 48 minirolls

1/4 cup water
3/4 cup soy, rice or almond milk, preferably vanilla flavored
1/2 cup granulated sugar or date sugar
4 tablespoons vegan buttery-flavored sticks, such as Earth Balance, softened
1 1/2 teaspoons salt
1 tablespoon powdered egg substitute, such as Ener-g Egg Replacer
3 1/3 cups all-purpose flour, plus more for kneading
2 1/2 teaspoons instant or bread machine yeast

In a 4-cup measuring cup, combine the water, soy milk, sugar, vegan buttery-flavored sticks, and salt. Microwave on high for 1 1/2 minutes or until warm. Whisk in the egg substitute.

Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes.

Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you've kneaded enough (3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place (about 85 degrees) for 45 to 60 minutes, or until it has almost doubled.

Proceed with a cinnamon roll recipe.

Source: "I Love Cinnamon Rolls!"

Per serving (based on 12): 205 calories (22 percent from fat), 5 grams total fat (3 grams saturated), no cholesterol, 35 grams carbohydrates, 4 grams protein, 271 milligrams sodium, 1 gram dietary fiber.


Black-eyed Pea Falafel with Spicy Aioli Sauce

Start to finish: 1 hour 10 minutes (40 minutes active). Servings: 6 (makes 18 falafel).

4 tablespoons extra-virgin olive oil, divided
1/2 cup finely chopped yellow onion (1 small onion)
1 1/2 teaspoons minced garlic, divided
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
15 1/2 ounce can black-eyed peas
1 large egg
2 tablespoons well-stirred tahini
1/4 teaspoon kosher salt
1/2 cup low-fat mayonnaise
1 teaspoon lemon juice
1/4-1/2 teaspoon hot sauce, or to taste
3/4 cup panko breadcrumbs
Chopped scallions, to garnish

In a medium skillet over medium, heat 1 tablespoon of the oil. Add the onion, reduce the heat to moderately low, and cook for 5 minutes, stirring occasionally, or until it has softened. Add 1 teaspoon of the garlic, the cumin, coriander and the cayenne. Cook for 1 minute, then transfer to a medium bowl.

Drain and rinse the black eyed peas. Pulse them in the food processor fitted with the chopping blade just until they are coarsely chopped. Remove 1/2 cup of the chopped black-eyes peas and to the onion mixture.

To the remaining black-eyed peas in the processor, add the egg, tahini and salt. Process until very finely ground, then stir them into the onion mixture. Cover and chill for 30 minutes.

Meanwhile, prepare the spicy aioli.

In a small bowl stir together the mayonnaise, remaining 1/2 teaspoon of garlic and the hot sauce. Set aside.

Once the black-eyed pea mixture has chilled, shape it into 18 patties (the mixture will be loose). Spread out the panko in a pie plate lined with waxed paper or parchment paper, then one at a time dip the patties into it to coat on all sides, lifting the paper on both sides to move them around. Shake off any excess.

In a large non-resistant skillet over medium, heat 2 tablespoons of the remaining oil until hot. Working in batches, add the falafel patties and cook until crisp and golden on one side. Add the remaining 1 tablespoon oil and turn the patties; cook for 3 minutes, or until crisp and golden.

To serve, arrange the falafel patties on a platter and top each with aioli and a sprinkle of scallion.


Sloppy Giuseppes

Prep: 10 minutes. Cook: 15 minutes. Servings: 6.

2 tablespoons olive oil
1 onion, finely chopped
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 pound ground beef
1/2 cup red wine
1 can Italian pear tomatoes, chopped
1 tablespoon tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
6 hamburger or other rolls, toasted
6 slices provolone cheese
Giardiniera

Heat the olive oil in a large skillet over medium-high heat. Add the onion; season with 1/4 teaspoon salt. Cook, stirring occasionally, until beginning to soften. Stir in the garlic; cook, 1 minute.

Add the ground beef, stirring it into the onions and breaking it up; cook until browned. Stir in the wine, tomatoes and paste, oregano, red pepper flakes and remaining 1/4 teaspoon salt. Cook, stirring occasionally, until thickened. Taste for seasonings.

Serve on rolls, topped with a slice of provolone and a generous helping of giardiniera.


Smoked Salmon Reuben Panini

Start to finish: 30 minutes (15 minutes active). Servings: 4.

1/4 cup low-fat mayonnaise
2 tablespoons chili sauce (the kind served with shrimp cocktail)
2 tablespoons finely chopped dill pickle
1 teaspoon lemon juice
Kosher salt and ground black pepper
8 slices rye bread
4 ounces thinly sliced Gruyere, fontina or Swiss cheese
4 ounces thinly sliced smoked salmon
14 1/4 ounce can sauerkraut, drained, rinsed and gently squeezed to remove excess liquid
2 tablespoons extra-virgin olive oil

In a small bowl, combine the mayonnaise, chili sauce, pickle and lemon juice. Season with salt and pepper to taste. Spread one side of each slice of bread with some of the dressing. Arrange half of the cheese on 4 of the slices. Divide the salmon, sauerkraut and remaining cheese among the cheese-topped slices of bread and top each with one of the remaining bread slices, spread side down.

In a large skillet over medium, heat the oil until hot. Add the sandwiches and something heavy (such as a cast iron skillet, flat saucepan lid, or heat-safe plate and a weight such as a can of food) to firmly press the sandwiches down. Cook for 6 minutes per side, or until golden and the cheese has melted. Cut each sandwich in half and serve right away.


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