Tag Archives: bread

Let’s Eat All the Carbs!- Cherry Chocolate Bock Bread with Cherry Cabernet Jam

15 Apr Cherry Chocolate Bock Bread with Cherry Cabernet Jam

Cherry Chocolate Bock Bread with Cherry Cabernet Jam

So… when I last left y’all (a short five days ago, none the less) we were on the nutrition plan of champions in this household bearing down on Boston Marathon and leaving nothing to chance- or lack of micronutrient consumption.  To hell with “if the furnace is hot enough, it will burn anything” we said.  We’re going to burn the best of the best in this house!

Until The Hubs got norovirus (which, apparently, is the stomach virus of champions) and created a bonded association between quinoa and nausea. Now the only thing that sound appealing to him is ultra-refined carbs.  Ugh!

I’ll admit that this is tough for me.  When he injured his achilles and we decided it made sense for him to healthfully and safely drop some extra race weight I invested myself into the task with gusto.  It meant extra market trips, extra late nights prepping meals and snacks, and extra adorable/neurotic texts about dining decisions.  It meant sometimes prepare separate meals for he and Baby Bird.  And it meant tossing out all our standard taper menus I’ve become familiar with to recreate the wheel.  When he steps on the scale and is on track for the race weight we’ve been targeting, I feel like it’s a win in my column.

So tossing it all out and saying ‘Totally, eat all the refined carbs you want!’ seems pretty cray at this point.  There are SEVEN. DAYS. TO. GO!

Would a cold pressed, green juice IV line be an unreasonable thing to invent?

Admittedly, eating refined carbs is far better than eating nothing- the only other alternative for my poor patient who turns pale at even a mention of kale right now- and so my kitchen has become an artisanal bakery with hyper-obsessive portion control.  That is… until I DNF out of a half marathon, down a quarter of a bottle of Cab, discover a cherry chocolate bock in the outdoor fridge and need a more sensible way to finish it off…

Then it’s “Forget it, y’all!  Let’s eat ALL THE CARBS!” time in the most awesome way possible.

Like… seriously awesome.

When life gives you lemons, make lemonade.

No, wait…

When life gives you 3/4ths a bottle of Cabernet, a lonely bottle of chocolate cherry bock beer, and the thumbs up on ripping into a new bag of all-purpose flour- make boozy jam and bread!

Cherry Chocolate Bock beer is in its heyday during winter months, but a cherry wheat (or even cherry chocolate stout if you’re feeling bold) would work just as well.  Spread your warm bread with a simple, good-quality chevre, slather with jam and enjoy.  You might even momentarily forget about your DNF, your stomach virus, or the A race you have looming on the horizon.

Carb blinders are sometimes a good thing.

Cherry Chocolate Bock Bread with Cherry Cabernet Jam

 

Cherry Chocolate Bock Bread with Cabernet Jam

Bread:

  • 1 package Rapid Rise yeast
  • 1 1/2 tsp salt
  • 2 tbs sugar
  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1 cup Cherry Chocolate Bock + 1/4 cup water, heated to 120 degrees F
  • 1 1/2 cups dried tart cherries, roughly chopped
  • olive oil
  • coarse sanding sugar

Jam:

  • 3 cups of Cabernet
  • 2 cups frozen cherries, thawed, drained and roughly chopped
  • 2 pouches liquid pectin
  • 4-6 cups of sugar

To make Jam: If you will be canning in a water bath, prepare jars. (This makes 2 16 oz jars + some additional for immediate use)

Add cherries and all but 1/2 cup Cabernet to a medium saucepan and heat over medium heat, slowly adding sugar cup by cu and stirring to dissolve (amount of sugar depends on your preference for sweetness).  Cook over medium heat for 15 minutes until cherries are softened and wine has begun to reduce slightly.

Add the liquid pectin and remaining half cup of wine and stir throughly to disperse pectin. Skim off any foam and continue to cook over medium heat until jam mixture will coat the back of a metal spoon of mixture spooned onto a chilled plate will firm up and gel on the surface.

Ladle hot jam mixture into prepared jars and waterbath can (15 minutes at sea level) or store in fridge for 3-4 weeks.

To make bread: In a stand mixer fitted with a dough hook, whisk together the flours, yeast, sugar, salt, and cherries.  Add the liquids and knead the bread until it forms an elastic ball.

Oil a large bowl with olive oil.  Form dough into a ball and place in the bowl.  Cover tightly with plastic wrap and place in a warm spot to rise undisturbed for an hour until doubled in size.

Line a baking sheet with parchment and set aside.

Gently deflate dough.  Reform into a ball and place on baking sheet to rise once again undisturbed until doubled in size, about 30 minutes.

Preheat oven to 375 degrees F.

Gently slash the top of the bread with a sharp knife, taking care not to deflate it.  Brush top of bread with olive oil and sprinkle with sanding sugar.  Bake bread for about 35 minutes until brown.

Remove from oven and cool on a wire rack before slicing.

#FirstontheFirst- Stuffed Naan with Candied Red Onion

1 Apr #FirstontheFirst- Naan stuffed with candied red onions, currants, garlic, and cilantro

First on the First Kitchen Adventure

Last month’s First on the First (lobster wellington, anyone?!) gave my wallet fits.  And while his month wasn’t a budget buster, it provided challenges of a different kind.  We’re tackling naan which is 1) made with refined white flour, and 2) something I make with some frequency.  Let me expand…

If you are even an infrequent reader you’ve probably gathered that we aren’t a gluten free (or flour free) household at this point, so the “refined white flour” challenge might be slightly confusing.  The Hubs is currently battling an achilles injury less than a month away from Boston Marathon, so we are being very careful about his diet and ensuring that he not put on weight during this change in activity level.  So white flour/white sugar are no-no’s for him right now.  Given his lack of self control when it comes to home-baked goods, it also means it’s a big fat no-no in our kitchen if he is at home.

#FirstontheFirst- Homemade Naan

The thing is, I really didn’t want to explore naan baking with alt-flours.  It just didn’t appeal to me in the slightest.  So I needed to bake naan in our house when The Hubs was gone but there was someone other than just me and Baby Bird around to eat it.

The other problem that presented, however, was that good ol’ white flour naan wouldn’t be a real First on the First for me since it’s a pretty common menu item in our house.  Tikka masala, Indian slaw, and garlic naan fresh off the griddle stand as a pretty satisfying meal around these parts so trying something new would mean moving beyond my beloved basic garlic naan, brushed with butter and topped with parsley.

Since I wasn’t going to waiver on the flour type, I decided to make a stuffed naan… during a playdate so someone would be around to help with the consumption issue.  I originally wanted to stuff it with ground lamb, candied red onions, currants, and cilantro… but our playdate guests were vegetarians so the lamb had to go.  I also decided that I wanted to bake it in the oven instead of on the stovetop grill as usual because it seemed like a safer option with extra sets of tiny hands roaming about.

The mix of daytime guests and vegetarian stuffing ended up being the right mix, because there wasn’t a tray full of baked goods poised to taunt The Hubs when he returned from work.  And the filling was darn good!

When push comes to shove, my preference will still be the standard garlic naan grilled hot and fluffy on the stovetop- somewhere between oven-baking and stuffing the texture changes just a bit- but this was a nice, substantial treat to now have in my repertoire.

#FirstontheFirst- Naan stuffed with candied red onions, currants, garlic, and cilantro

Naan Stuffed with Candied Red Onions, Currants, Garlic and Cilantro

  • half a red onion, minced
  • 5 tbs butter
  • 1 tbs red wine vinegar
  • 2 tbs local honey
  • 2 tbs + 1 tsp white sugar
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 large egg, lightly beaten
  • 1 cup warm water
  • 1/4 cup dried currants
  • 2 cloves garlic, minced
  • 1/3 cup cilantro leaves, chopped
  • salt

Directions:  Place a pizza stone in oven.  Preheat oven to 550 degrees F (convection).

In a heavy bottom sauce pan, melt 3 tbs of butter.  Add onions and saute until beginning to soften.  Add vinegar, honey, and 2 tbs sugar.  Over low heat, cook for about15 minutes until syrup is thick and condensed and resembles a chunky jam.

In a small bowl, melt 1 tbs of butter.

In a large bowl, whisk together the flour, baking powder, 1 tsp salt and remaining sugar. Pour egg mixture into the flour and stir to combine.  Pour half of the warm water into the flour mixture, using a spatula to combine.  Add the melted butter and mix again to combine.  Using your hands to knead within the bowl, slowly add the remaining water until the dough becomes well incorporated but not sticky.

Allow dough to rest for 30 minutes.

In a clean bowl, combine candied onions, currants, garlic, and cilantro leaves.  Stir to combine.

Melt remaining butter.

Divide dough into 4 portions.

Working with the first portion of dough, roll out slightly into a circle on parchment paper.  Place 1/4 of the filling mixture into the center, allowing at least a 1/2 inch boarder around the outside.  Dampen the edges of the dough with water and pinch together in the center to seal as though you are drawing up a purse.

Invert the dough, seal side down, and roll out once again to flatten gently.  Brush top with butter and place directly on pizza stone for 4-6 minutes.  Repeat with remaining dough portions.

 

These ladies also took on the naan challenge this month:

 

Leftover Bubbly: Strawberry Chiffon Bread with Champagne Glaze

1 Jan Go Running, Mama!-Strawberry Chiffon Bread with Champagne Glaze

It’s the first day of a new year.  Hooray for a new start!  Chances are if you’re an early to bed, no driving on NYE sort of mama like myself, you woke up with a partially used bottle of bubbly on your counter.  I hate waste, especially when it means wasting something like champagne so there is a tinge of guilt associated with those leftovers.

Now, if you’re a Diana Vreeland devotee you’re completely unconcerned about that bottle at the moment because you’ve already committed to washing your blonde child’s hair in dead champagne… you know, as they do in France. (Note to self: ask the French parents about the accuracy of this DV assertion next year when Baby Bird starts international school)  But if you subscribe to Ms. Vreeland’s line of thinking, you also keep a furry elk hide trunk in the back of your car and own twelve diamond roses of varying sizes.  And you possibly believe that every little girl should have geisha training.  So we probably have very little in common and you won’t end up reading my blog.

For those of you who aren’t queueing up your blonde children for a dead champagne hair washing (and haven’t scheduled geisha training for your nine year old), might I recommend a two yummy uses for your leftover bubbles?  I’m head over heels in love with Kate’s  champagne bread recipe over at Food Babbles.  It’s ever so slightly sweet, and makes a simple, beautiful loaf.  I’ve been known to open a bottle of prosecco just to make it… which left me with the same half abandoned bubble bottle dilemma each time and is how Strawberry Chiffon Bread with Boozy Champagne Glaze came to exist.

I realize that strawberries are out of season right now but, because this recipe relies on mashed strawberries, the frozen variety will stand in nicely.  Thanks to the whipped egg whites this bread stays nice and light so long as you keep a light hand when folding them into the batter.  It’s champagne and strawberries in breakfast form!

Cheers, y’all!

Go Running, Mama!-Strawberry Chiffon Bread with Champagne Glaze

Strawberry Chiffon Bread with Boozy Champagne Glaze

Ingredients for bread:

3 eggs, separated + 2 additional egg whites
1 c olive oil (plus additional if needed)
1 ½  c sugar
1 tsp pure vanilla extract
2 generous cups mashed strawberries, washed & hulled, do not drain
3 c flour
1 tsp baking soda
1/4  tsp baking powder
1 tsp salt

Ingredients for glaze:

½ c butter
¼ c water
1 c granulated sugar
½ c champagne

Directions: Preheat oven to 325.

Combine egg yolks, oil, sugar and vanilla in a bowl and mix until well blended.  Add strawberries (including liquid).

In a separate bowl, sift dry ingredients and gradually add to strawberry mixture.  At this point the batter will be a little thick, but should be smoothly incorporated and not dry.  If batter seems too dry, slowly add more olive oil or mashed strawberry.

In a mixer fitted with a whisk attachment, beat the egg whites until still peaks form.  Carefully fold egg whites into batter until well incorporated but not deflated egg whites.

Pour into two loaf pans fully lined in parchment paper.  Bake 50-55 minutes.

Melt butter over medium heat in a saucepan.  Stir in water and sugar. Bring to a boil and boil for 5 minutes on med-high, stirring constantly.  Mixture will become bubbly and thick.

Remove from heat and add champagne, whisking until smooth.

Remove warm bread from loaf pan still wrapped in parchment and place on a cooling rack.  Using a toothpick, poke holes in bread being careful not to pierce through the bottom of the parchment.

Slowly pour glaze over loaves, allowing it to seep into the toothpick holes.  Loosen parchment from the sides of the bread in order to coat the sides of the loaves, but do not remove parchment yet.

Let bread soak to absorb glaze for at least 30 minutes before removing the parchment paper.

Breaking Bread and Cheddar Garlic Drop Biscuits

24 Sep Go Running, Mama: Cheddar Garlic Drop Biscuits

I’m sure everyone has heard the saying “The best parents are those without kids” right? Man is that ever true! I’m not meaning it is a catty way here- I’m sure every parent can rattle off a dozen instances that a well meaning childless friend has yammered on in platitudes about how to raise the ideal, well adjusted child- and instead am thinking of all the ways I set myself up for parenting failures, disappointments and otherwise mega-frazzled moments by constructing rigid rules based on what “all the experts and research say” makes the best kid.

By now I’ve learned that the “best kid” is a well adjusted child with a mom who isn’t totally freaking out about how every little detail might derail her future trajectory to multilingual, violin playing, eco-sensitive rocket scientist success.  There is nothing more contagious than stress and anxiety, but I had my share of early parenting moments where I was thinking micro instead of macro.

For starters- We were a “cloth diaper or die” family. Honestly it wasn’t too much extra work in our everyday lives since I’m a stay at home mom, but it did make traveling tough. I was still at a point where I couldn’t allow myself to move away from not cloth diapering for a brief moment in time. It’s what is best for my child. I kept fretting. It’s what’s best for the environment. For some reason, I was convinced that using a disposable diaper would condemn me to early parenting failure. I would be a quitter.

And the last thing a hyper-hormonal, post partum woman needs is to feel like a quitter.

So when we moved from Chicago to Austin and the washer and dryer didn’t arrive for over a week, I insisted on hand washing and line drying all of our diapers while caring for an infant. I nearly lost my mind. More importantly, I think I also nearly drove my husband out of his. Boxes to unpack, damaged items to catalogue, 110 degree temperatures, and a crazy woman greeting him at the end of each day wearing a baby in a carrier and silently weeping over the fact that the diapers weren’t soft enough when they line dried. In reality, it probably wasn’t as bad as I’m picturing… but then again maybe it was.

It didn’t matter. I couldn’t give myself a break or cut myself some slack. I wasn’t ready for that yet. I wasn’t confident enough in my mothering abilities to realize that giving myself the flexibility to make changes in my style and unrealistic expectations wasn’t going to ruin my child. But time progressed… and I learned to relax. We took a few vacations during which I allowed myself to use disposable diapers. When Baby Bird moved up to trainers and the cloth ones we purchased were too big for her little thigh, I allowed myself to switch to disposables. Now she would fit into cloth trainers, but I’ve kept her in Honest Company training pants (which makes me feel less bad about my cloth diaper divorce) because I’m okay with not having to do the extra load of laundry.

Okay… so I could be swayed on types of diapers, but there was no way I was going to fold on my next parenting ideal- facilitating Baby Bird growing up in a world devoid of pink washing.

Go Running, Mama!: Breaking Bread- Cheddar Drop Biscuits

Growing up without gender biases ROCKS!

When we found out we were having a girl, I declared that we would remain gender neutral and not impose traditional roles and gender expectations. Nothing pink… nothing rhinestone… nothing princess… which worked for awhile. We were even able to manage a very gender neutral “SXSW” themed first birthday. Shortly after said birthday Baby Bird’s independent personality arrived which, as it turns out, is pink with sparkles and a tiara on top.  Eeek!

Thankfully this wasn’t my first go round with allowing myself flexibility on my staunchly decided upon parenting methods, and I quickly realized that allowing Baby Bird the opportunity to be who she wanted to be from day to day was far better and wiser than the alternative- denying her personality in the name of keeping pink zebra light up shoes away from a formative little girl.

Go Running, Mama!: Breaking Bread- Cheddar Drop Biscuits

When Baby Bird has her say in celebration terms…

And her preferred footwear is still sneakers- pink… but sneakers none the less.  Because she loved to run and jump and dig and build and poke things with sticks.  And even though this year’s Halloween costume wish list reads like the cast of a Disney Princess movie, she asked to be “a runner like Daddy” for Halloween last year.

Go Running, Mama: Breaking Bread and Cheddar Drop Biscuits

We were also a screen free family. When we moved into our home, there was no television. Well… there was a television that was only hooked up to a computer or antenna for Olympics or similar sporting events. I was determined that Baby Bird would grow up with an authentically Waldorf early childhood. When we purchased her an Innotab for a flight, I felt phenomenally guilty. When I learned that she could navigate my iPhone just from watching me and select the music she preferred I was distraught- obviously I relied too much on technology.

One day when she wasn’t feeling well and I had a mountain of email and product review blogging to catch up on, I snuggled Baby Bird on my lap, opened two separate windows on the monitor and let her watch an episode of Mickey Mouse Clubhouse. That day she fell in love with Mickey Mouse and learned to count to twelve… from a television program. I was simultaneously horrified, aggravated, and relieved.  I little bit of the right kind of screen time wasn’t going to ruin my child.

Go Running, Mama!: Breaking Bread and Cheddar Drop Biscuits

Baby Bird meets her hero

After that, the iPhone wasn’t off limits all the time.  iPads weren’t evil.  Computers are positive tools.  And television? I allowed Baby Bird to watch a program here or there. Her brain didn’t rot. She didn’t become commercially dependent, media obsessed, inactive, or uncreative.

Though we didn’t go all in and subscribe to cable or satellite, we plugged the television back in and bought a Roku box. It hasn’t kept us from engaging in activities as a family. Every meal isn’t spent glued to a program. We are still happy, healthy people. We break bread together in a civilized manner.

And the hubs and I aren’t above binge watching a series every now and then when Baby Bird is otherwise disposed… which is how we became Breaking Bad devotees. And how we ended up glued to our television at 6 am on Monday morning watching “Granite Slate”- because we can’t watch it live without cable, so we had to wait until the moment it was available on Amazon Prime the next morning. So… I’d call that pretty darn devoted for “screen free” folks.

Devoted enough that when Baby Bird sees the series promo photos pop up in the corner of Amazon Prime each time we open it she will exclaim “That’s Breaking Bread!”

Yes, Baby Bird… yes. That is Breaking Bread.

I’m not going to correct her. I’d far prefer she think I’m watching a show about eating meals together than a show about meth.

In the end, that’s just good parenting, right?

And below? A gratuitous drop biscuit recipe. Because a post about “Breaking Bread” requires the world’s easiest- and tastiest- carbohydrate option.

If Heisenberg wrote a drop biscuit recipe, this would be it.

Go Running, Mama: Cheddar Garlic Drop Biscuits

Cheddar Garlic Biscuits

  • 1 3/4 c all-purpose flour
  • 1 tbs + 2 tsp baking powder
  • 2 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp traditional Herbes de Provence (excluding the lavander often included in Americanized versions)
  • 3 tbs palm shortening
  • 4 tbs cold butter, cut into small cubes + more for to brish baked biscuits
  • 1 1/3 c shredded cheddar cheese
  • 3/4 c whole milk

Directions: Preheat oven to 425 degrees F.

Pulse dry ingredients in the bowl of a food processor to combine. Add the shortening and pulse to combine. Add the butter and pulse until the butter forms pea sized chunks.

Transfer to a mixing bowl. Stir in cheese and milk and mix until well combined taking care not to overwork the dough.

Drop scant 1/4 cup portions onto a baking sheet lined in parchment. Bake 13-17 minutes, until golden.

If desired, melt 2 tbs butter and brush tops of baked biscuits with a pastry brush.

Makes a dozen biscuits.