Saturday, September 17, 2011

Yeast Rolls with Sally Weisenberger

Yeast Rolls

Or sweet?
Cinnamon Rolls

You decide.

I had the good fortune to be invited to a "Christmas in July" party this summer. Yes this is a late post. (Not as late as you think because it was actually in August, but who has ever heard of a "Christmas in August" party? No one, that's who.)

Sally Weisenberger was our guest of honor, and she brought her famous yeast roll and cinnamon roll fixins... and starring at center stage, Kentucky Proud, was Weisenberger Mill flour, of course.

Notice that sticker near the bottom? That tells us which Kentucky farm grew the wheat. If that doesn't stir up a locavore flame in your heart, then I give up on you.

Did I say this was health food? No I didn't. This is special occasion kind of stuff.

Got Buttah?

Sally shared her Aunt Gladys Hutchison's cherished recipe, and we enjoyed both savory and sweet delights.

For Sweet rolls: Roll dough to about half an inch thick, spread melted butter, cinnamon and sugar, and roll up, jelly-roll style. Cut them about an inch wide, and place cut side down in -- yes, more melted butter.

Bake for 15 minutes, or until lightly browned. Ice with a powdered sugar glaze (with water or milk) and a touch of vanilla.

And for the dinner rolls:
Dough is rolled out to half an inch
thick again, cut in circles, then folded
over and placed in a baking pan
with -- melted butter.


Thanks for having an August Christmas party Jackie!
(click here for more pics of the event)
And Sally, thanks for sharing this wonderful recipe. Without further ado, here it is:

(disclaimer: This is the first time I've posted anything containing shortening. This old-fashioned taste may be worth falling off the hydrogenated fat wagon.)

Yeast Rolls
2 cups water
1 cup Crisco shortening
2/3 cup sugar
2 eggs
6 cups unbleached, soft wheat flour
1 TBL salt
2 TBL yeast

Boil 2 cups of water, add Crisco and sugar, mix and let cool (cool enough for the eggs)
Add the 2 beaten eggs and whisk to mix
Add this wet mixture to the dry -- flour, salt and yeast
Mix together (may use dough hook) -- dough will be wet
Cover in a plastic container and place in refrigerator for at least 4 hours, preferably overnight (make sure to use a large enough bowl which will allow the dough room to rise)

Take from refrigerator and on a floured surface, roll about 1/2 the dough at a time to a thickness of about 1/2 inch. Using a biscuit cutter, cut dough in circles and fold over once. Place in greased pans (grease with melted butter).

Cover and let rise until double (at least one hour).
Bake at 350 degrees for about 15 minutes or until lightly browned.

Yields 48-60 rolls, depending on size. These freeze well.

Monday, May 23, 2011

Green Garlic

My husband was going to be on Southland Drive Sunday, so as he was leaving I asked him to stop by the Farmers Market and pick up a vegetable for dinner. I had everything else already, and he would save me a trip to the store. (I was on a roll with some much-procrastinated spring cleaning.)

He comes home with green garlic.

I should tell you that my husband is "a lost ball in high weeds" (his phrase) when it comes to food shopping. He's also a financial planner, and the price was right. Normally $3 a bunch, the guy from Elmwood Stock Farm sold him 2 bunches for $2. How could he resist? (There's a good reason to go to the market late on Sunday, btw.)

Yes, it's a sign of spring. Yes, it's delicious. But as a side vegetable? I had always thought of it as an aromatic.

I had let my hair dry by itself, so there was no way I was going to leave the house. So...

I chopped up the root ends, and let them sweat in 1-2 Tablespoons olive oil over med-low heat.

After about 5 minutes I coarsely chopped the greens and added them to the pan with some salt and pepper, and turned up the heat a bit.

I reserved some of the greens, minced them finely, and added them to buttermilk cornbread batter.

When the green garlic was starting to brown, it was time to deglaze.

I poured in 1/2 cup of chicken stock and did the scraping thing.

I covered it, and let it simmer for about 5 minutes.

When I raised the lid, I discovered that most of the stock had been absorbed. I left the lid off a few minutes, to reduce further (didn't want it dripping) and finished it with the teeniest knob of butter. And speaking of reducing, one whole bunch doesn't amount to much at the end of the day. I should have done both of them -- it was our vegetable after all.

The cornbread was delicious, with a lovely infusion of garlic.

Baked flounder on a bed of green garlic.
I think I'll send Hubs out for vegetables again.

Wednesday, May 4, 2011

Earth Day Project a la The Boy

The boy and I recently tried a roasted radish recipe from the nice folks at White on Rice.

His Earth Day project was "Eating Seasonally." In addition to video of Farmers Market interviews, his classroom project included a slideshow of the preparation of this dish. He allowed plenty of help uploading the slideshow, but insisted on collaborating on the captions:)

Enjoy the show!

PS: He chose to leave out the freshly ground pepper AMA. (Against Maternal Advice)

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