Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (50 page)
extreme granola
with dried fruit
with dried fruit
Dried blueberries and plump dates partner with old-fashioned rolled oats and toasty nuts in this hearty granola created by Epicurious editor-in-chief Tanya Steel and her
Real Foods for Healthy Kids
coauthor Tracey Seaman. Sesame seeds lend extra crunch while pure maple syrup (cane syrup or honey are excellent substitutes) kisses the mix with sweetness. With milk or yogurt, this granola is an easy breakfast, but don’t limit yourself: it’s delightful sprinkled on pancakes or as a topping for ice cream.
Real Foods for Healthy Kids
coauthor Tracey Seaman. Sesame seeds lend extra crunch while pure maple syrup (cane syrup or honey are excellent substitutes) kisses the mix with sweetness. With milk or yogurt, this granola is an easy breakfast, but don’t limit yourself: it’s delightful sprinkled on pancakes or as a topping for ice cream.
YIELD: MAKES ABOUT 7 CUPS
¾ cup pecans
½ cup natural almonds
4 cups old-fashioned rolled oats
¼ cup sesame seeds (optional)
1 stick (8 tablespoons) unsalted butter
⅓ cup pure maple syrup, cane syrup, or honey, at room temperature
¼ teaspoon fine salt
¾ cup chopped pitted dates
½ cup dried blueberries, raisins, and/or cranberries
1.
Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool, and chop the nuts. Set aside.
Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool, and chop the nuts. Set aside.
2.
Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt, and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer. Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools.
Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt, and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer. Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools.
3.
Add the dates, dried fruit, and reserved nuts to the oats and toss. Store the granola in covered glass jars at room temperature for up to 1 month.
Add the dates, dried fruit, and reserved nuts to the oats and toss. Store the granola in covered glass jars at room temperature for up to 1 month.
“A tasty and exceptionally versatile recipe. I’ve made this with various combinations: no fixins (pure oats), pepitas, unsalted pistachios, smidgens of ground ginger or cardamom, apricot, whatever is on hand or of interest.”
A cook, Boston, Massachusetts
cinnamon rolls
with cream cheese glaze
with cream cheese glaze
Whether you are baking for Christmas morning, a brunch with family, or a plain old lazy Sunday, these cinnamon rolls from Molly Wizenberg of
Orangette.com
make it an occasion. If you’re crunched for time, try popping the prepared dough into a warm oven to help it rise.
Orangette.com
make it an occasion. If you’re crunched for time, try popping the prepared dough into a warm oven to help it rise.
YIELD: MAKES 18 ROLLS
FOR DOUGH
1 cup whole milk
3 tablespoons unsalted butter
3½ cups unbleached all-purpose flour, or more as needed
½ cup granulated sugar
1 large egg
2¼ teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable-oil spray
FOR FILLING
¾ cup (packed) light brown sugar
2 tablespoons ground cinnamon
¼ cup (½ stick) unsalted butter, at room temperature
FOR GLAZE
4 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
¼ cup (½ stick) unsalted butter, at room temperature
½ teaspoon pure vanilla extract
MAKE DOUGH
1.
Combine the milk and butter in a glass measuring cup. Microwave on high until the butter melts and the mixture is just warmed to 120° to 130°F, 30 to 45 seconds. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup flour, the sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2½ cups flour and beat on low until the flour is absorbed and the dough is sticky, scraping down the sides of the bowl. If the dough is very sticky, add more flour by tablespoonfuls until it begins to form a ball and pulls away from the bowl. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into a ball.
Combine the milk and butter in a glass measuring cup. Microwave on high until the butter melts and the mixture is just warmed to 120° to 130°F, 30 to 45 seconds. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup flour, the sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2½ cups flour and beat on low until the flour is absorbed and the dough is sticky, scraping down the sides of the bowl. If the dough is very sticky, add more flour by tablespoonfuls until it begins to form a ball and pulls away from the bowl. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into a ball.
2.
Lightly coat a large bowl with nonstick spray. Transfer the dough to the bowl, turning to coat. Cover the bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm draft-free area until doubled in volume, about 2 hours.
Lightly coat a large bowl with nonstick spray. Transfer the dough to the bowl, turning to coat. Cover the bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm draft-free area until doubled in volume, about 2 hours.
MAKE FILLING AND FILL ROLLS
1.
Mix the brown sugar and cinnamon in a medium bowl.
Mix the brown sugar and cinnamon in a medium bowl.
2.
Punch down the dough. Transfer it to a floured work surface and roll out to a 15 by 11-inch rectangle. Spread the butter over the dough, leaving a ½-inch border. Sprinkle the cinnamon sugar evenly over the butter. Starting at the long side, roll the dough into a log, pinching gently to keep it rolled up. With the seam side down, cut the dough crosswise with a thin sharp knife into 18 equal slices (each about ½ to ¾ inch wide).
Punch down the dough. Transfer it to a floured work surface and roll out to a 15 by 11-inch rectangle. Spread the butter over the dough, leaving a ½-inch border. Sprinkle the cinnamon sugar evenly over the butter. Starting at the long side, roll the dough into a log, pinching gently to keep it rolled up. With the seam side down, cut the dough crosswise with a thin sharp knife into 18 equal slices (each about ½ to ¾ inch wide).
3.
Spray 2 (9-inch) square glass baking dishes with nonstick spray. Divide the rolls between the baking dishes, arranging cut side up (there will be almost no space between rolls). Cover the baking dishes with plastic wrap, then a kitchen towel. Let the dough rise in a warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Spray 2 (9-inch) square glass baking dishes with nonstick spray. Divide the rolls between the baking dishes, arranging cut side up (there will be almost no space between rolls). Cover the baking dishes with plastic wrap, then a kitchen towel. Let the dough rise in a warm draft-free area until almost doubled in volume, 40 to 45 minutes.
BAKE AND GLAZE ROLLS
1.
Position the rack in the center of the oven and preheat the oven to 375°F. Bake the rolls until the tops are golden, about 20 minutes. Remove from oven and invert immediately onto a rack. Cool 10 minutes. Turn rolls right side up.
Position the rack in the center of the oven and preheat the oven to 375°F. Bake the rolls until the tops are golden, about 20 minutes. Remove from oven and invert immediately onto a rack. Cool 10 minutes. Turn rolls right side up.
2.
Combine the cream cheese, sugar, butter, and vanilla in a medium bowl. Using an electric mixer, beat until smooth. Spread the glaze on the rolls. Serve warm or at room temperature.
Combine the cream cheese, sugar, butter, and vanilla in a medium bowl. Using an electric mixer, beat until smooth. Spread the glaze on the rolls. Serve warm or at room temperature.
“I don’t have a stand mixer, so I did all the mixing by hand, which helped me to preemptively burn off some calories. I found the glaze to be a little thick, so I thinned it out with a bit of milk and maple syrup. Probably the best cinnamon rolls I’ve ever had!”
Alliedoesstuff, Seattle, Washington
almond-banana smoothies
A sweet blend of ripe bananas, brown sugar, and nutmeg that only tastes decadent, this dairy-free, low-calorie smoothie uses almond milk to pump up the protein. Add a touch of almond extract to increase the flavor, or use chocolate almond milk and a tablespoon of peanut butter.
YIELD: MAKES 4 SERVINGS
2 large ripe bananas, peeled and sliced
2 cups almond milk or whole milk
2 cups ice cubes
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
Ground nutmeg
Combine the bananas, milk, ice, sugar, and vanilla in a blender until smooth. Divide among 4 small glasses. Sprinkle lightly with nutmeg.
“If you freeze your bananas (out of the skin, in plastic wrap) you eliminate the need for ice cubes. I let a bunch of bananas go black and then freeze them; this makes them sweet enough for me to also forgo the sugar.”
UrbanGypsy, New York, New York
Crispy Waffles with Salted Caramel Coulis
crispy waffles
with salted caramel coulis
with salted caramel coulis
These sophisticated waffles were originally conceived as the dessert course in a modern Parisian bistro menu, but make this the sweet dish for your next brunch—every good brunch includes at least one dish that could pass for dessert! If salted caramel is just too much before noon, skip it and serve these ethereal waffles with real maple syrup, or fruit and a dusting of confectioners’ sugar. And take note—the caramel is a dream drizzled over ice cream.
YIELD: MAKES 4 SERVINGS
FOR SALTED CARAMEL COULIS
½ cup granulated sugar
¼ cup water
½ cup heavy whipping cream
3½ tablespoons unsalted butter
½ teaspoon fleur de sel or kosher salt
FOR WAFFLES
1¾ cups all-purpose flour
2 tablespoons granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
1¾ cups whole milk
2 large eggs
6 tablespoons (¾ stick) unsalted butter, melted, slightly cooled
Peanut oil, for coating iron
Confectioners’ sugar, for serving
Special equipment: Waffle iron
MAKE SALTED CARAMEL COULIS
1.
Combine the sugar and water in a heavy medium saucepan. Stir over medium-low heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup is a deep amber color, occasionally brushing down the sides with a wet pastry brush and swirling the pan, about 10 minutes.
Combine the sugar and water in a heavy medium saucepan. Stir over medium-low heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup is a deep amber color, occasionally brushing down the sides with a wet pastry brush and swirling the pan, about 10 minutes.
2.
Add the cream (mixture will bubble vigorously) and stir over low heat until any caramel bits dissolve. Remove from the heat. Stir in the butter and salt. Transfer the caramel to a small pitcher or bowl. Cool.
Add the cream (mixture will bubble vigorously) and stir over low heat until any caramel bits dissolve. Remove from the heat. Stir in the butter and salt. Transfer the caramel to a small pitcher or bowl. Cool.
MAKE WAFFLES
1.
Whisk the flour, sugar, baking powder, and salt in a large bowl to blend. Whisk the milk, eggs, and melted butter in a medium bowl to blend. Add the milk mixture to the dry ingredients in the large bowl and whisk until batter is smooth.
Whisk the flour, sugar, baking powder, and salt in a large bowl to blend. Whisk the milk, eggs, and melted butter in a medium bowl to blend. Add the milk mixture to the dry ingredients in the large bowl and whisk until batter is smooth.
2.
Heat a waffle iron according to the manufacturer’s instructions (medium-high heat). Brush the grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (heaping ½ cup batter for an 4½ by 3½-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.
Heat a waffle iron according to the manufacturer’s instructions (medium-high heat). Brush the grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (heaping ½ cup batter for an 4½ by 3½-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.
3.
Cut each waffle in half, forming either rectangles or triangles. Divide the waffles among 4 plates. Dust with confectioners’ sugar and drizzle with the coulis. Serve waffles, passing remaining salted caramel coulis separately.
Cut each waffle in half, forming either rectangles or triangles. Divide the waffles among 4 plates. Dust with confectioners’ sugar and drizzle with the coulis. Serve waffles, passing remaining salted caramel coulis separately.
“A drop of vanilla in the batter, maybe even a few chopped pecans, and some sliced strawberries makes it heaven.”
A cook, Pawling, New York
sweet and spicy bacon
Can’t believe that bacon could get any better? Brown sugar and a pinch of cayenne add both sweet and hot components to the meat’s smoky flavor. As the bacon sizzles in the oven, the spicy mixture forms a glaze over each strip, packing even more flavor and crunch. Serve this traditionally, with scrambled eggs and an English muffin, or go rogue and pile this crispy treat onto a club sandwich with turkey and avocado for an extra-special lunch break.
YIELD: MAKES 6 SERVINGS
1½ tablespoons light brown sugar
Rounded ¼ teaspoon cayenne
Rounded ¼ teaspoon black pepper
1 pound thick-cut bacon (about 12 slices; see Cook’s Note)
1.
Put the oven rack in the middle position and preheat the oven to 350°F.
Put the oven rack in the middle position and preheat the oven to 350°F.
2.
Stir together the brown sugar, cayenne, and black pepper in a small bowl.
Stir together the brown sugar, cayenne, and black pepper in a small bowl.
3.
Arrange the bacon slices in a single layer (not overlapping) on the rack of a large broiler pan or baking sheet. Bake 20 minutes. Turn the slices over and sprinkle evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, 20 to 35 minutes more (check bacon every 5 minutes). Transfer to paper towels to drain.
Arrange the bacon slices in a single layer (not overlapping) on the rack of a large broiler pan or baking sheet. Bake 20 minutes. Turn the slices over and sprinkle evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, 20 to 35 minutes more (check bacon every 5 minutes). Transfer to paper towels to drain.
“When draining on paper towels, lift the bacon edges often, because the caramelized sugar will cause the bacon to stick, and the paper is difficult to peel off later when the bacon has cooled completely.”
A cook, Mississippi
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