Cornbread

120 g fine cornmeal

125 g flour

1 t baking powder

1/2 t baking soda

1/8 t salt

1/2 C butter, melted and slightly cooled

67 g brown sugar

2 T honey

1 egg

1 C buttermilk

Preheat oven to 400° and prepare a 9x9.

Whisk together cornmeal, flour, powder, soda, and salt.

Separately, whisk together butter, sugar, and honey.

Whisk the egg then buttermilk into the sugar mixture.

Whisk wets into drys just until combined.

Bake 20 mins or until golden brown.

Cool slightly before cutting.

sallysbakingaddiction

Chocolate Rocks

1/2 C butter

6 oz dark chocolate

2 eggs

2 yolks

50 g sugar

1/4 t salt

Line or grease 4 6-oz ramekins.

Double boil butter and chocolate, whisking until smooth.

Separately, beat eggs, yolks, sugar, and salt until thickened and pale.

Once chocolate is cool enough, fold chocolate and eggs.

Distribute into ramekins, flatten the tops, and chill at least 30 mins.

Preheat oven to 450°.

Place chilled ramekins on baking sheet and bake 9-12 mins.

Let cool 2-4 mins and release cakes upside down.

foodandwine

Potatoes Dauphinoise

200 ml milk
300 ml cream

1 bunch thyme

1 bay leaf

1 rosemary sprig

1 T black peppercorns

6 garlic cloves, sliced

1 T sea salt

1 t nutmeg

Butter for greasing

4 lbs russets

6 oz gruyere

2 9x13 pyrexes

Place milk and cream in saucepan.

Add thyme, bay, rosemary, peppercorns, garlic, and salt.

Cook over low-medium heat, stirring occasionally, until simmerring.

Remove from heat, grate in nutmeg, cover, and let sit 30 mins.

Preheat oven to 325°.

Grease a baking dish with butter.

Peel potatoes.

Using a food processor or mandoline, slice very thinly.

Strain cream and gently coat potato slices.

Keeping slices flat and even, layer potatoes in one dish.

(> 10 thin layers easily)

Pour remaining cream over potatoes.

Bake uncovered, 75 mins.

Remove from oven, cover with parchment, and place second pyrex on top.

Fill with heavy weights and let rest 15 mins.

Cover with shredded gruyere and broil a few mins or until golden.

Serve with an extra sprinkling of nutmeg and a sprig of herbs if desired.

Slices of dauphinoise can be frozen for later or fried in butter.

(Orignal recipe does not use gruyere).

deliciousmagazine

Almond Butter Chocolate Chip Cookies

3 C roasted almonds
1 T veg oil

1 egg

90 g brown sugar

1 t baking soda

1 t vanilla

1 C choc chips

Preheat oven to 350.

Food process almonds into almond butter, using oil if necessary.

Whisk in egg, sugar, soda, and vanilla.

Fold in choc chips.

Scoop dough and chill slightly (just until dough won't overspread).

Bake 10 mins.

Will appear quite underbaked; let them set up.

sallysbakingaddiction

Grapefruit Ice Cream

1 large grapefruit

5 yolks, room temp
134 g sugar
1/4 t salt
6 T butter, room temp, cut into tablespoons

1/2 C cream

2 t vanilla, optional

1 drop red food coloring, optional.

Prepare a non-metal double boiler.

Wash grapefruit.

Cut off two large discs of peel and discard.

Juice remaining grapefruit, including peel.

One large grapefruit yields about 300 g bitter juice.

Heat water to boiling, reduce to low, and keep water at a simmer.
(I need to use high heat to cook the curd but don't unless you have to.)
Place yolks, sugar, 80 g juice, and salt in double boiler.
Using a silicone whisk, whisk until sugar is completely dissolved.
Whisk in butter.
Continue whisking frequently until thickened.
Remove from double boiler and whisk in remaining juice.
Let cool and store in a an airtight container.

Churn with cold cream.

If desired, add vanilla/red food coloring.

LTK

Lemon Meringue Pie

pie crust dough
5 eggs, separated

200 g sugar

38 g corn starch
1/4 t salt

1/2 C lemon juice (2-3 lemons)
1 T lemon zest

1 1/3 C water

2 T butter, room temp

1/2 t cream of tartar

100 g sugar

1/8 t salt

Partially blind bake pie crust.

Preheat oven to 350.

In a glass measuring cup, collect the egg yolks.

Set whites aside for later.

Prepare a glass bowl over a pan of water on the stove.

Whisk together sugar, cornstarch, salt, lemon juice, and zest.

Over medium heat, whisk in water.

Whisk until bubbling and thick, then reduce heat to low.

Whisking vigorously, add two spoonfuls of lemon mixture to yolks.

Very slowly while constantly whisking, pour yolks into glass bowl.

Increase heat to medium and cook until thick with big bubbles.

Remove from heat and whisk in butter.

Spread into pie crust.

Beat whites at medium speed with cream of tartar for 1 min.

Increase to high speed until soft peaks form.

Gradually add sugar and salt, beating to until stiff glossy peaks form.

Spread meringue onto pie, all the way to the crust.

Bake on lowest oven rack 20-25 mins.

Cool for 1 hour at room temp.

Chill at least 4 hours.

Eat same day if possible.

sallysbakingaddiction

Enriched Dough

8 oz milk

12 g (1 T) sugar

10 g (1 T) instant yeast

700 g flour or bread flour

100 g sugar

3 eggs

1 C butter, softened

1 t salt

Warm milk to 110° F.

Add 1 T sugar and then yeast to milk.

Whisk to combine and set aside 5 mins.

In a stand mixer bowl, weigh out flour and pour milk/yeast over flour.

On low speed with the dough hook, add sugar, eggs, butter, and salt.

Increase speed to medium and mix dough until elastic and smooth.

Dough should bounce back when touched; this should take 8-12 mins.

Dough is ready when it passes the window test.

Shape dough into a smooth ball and place it in a greased bowl.

Preheat oven to 170° for 5 mins and turn off.

Cover dough with tea towel and proof in oven 90 mins.

Dough is ready to be shaped and proofed a second time before baking.

sugargeekshow

Note:

If making pigs in a blanket,

    One batch of dough is enough to cover 16 sausages.

    Proof a second time for about 30 mins.

    Bake at 375° for about 30 mins.