from the los angeles times
Apple bacon coffeecake
Total time: 1 hour, 40 minutes plus rising time
Servings: 16
Note: Grade B maple syrup is recommended for this recipe; the syrup is less filtered so it has more pronounced flavor. The coffeecake can be made through Step 10 the night before serving; loosely cover and refrigerate the dough overnight, then warm at room temperature for 1 hour before baking.
Ingredients
1/2 cup plus 2 Tbsps. milk
1 package active dry yeast (2 1/2 tsps.)
1/3 cup sugar, divided
3 eggs, divided
10 Tbsps. butter (1 1/4 sticks), at room temperature, cut into 1/2 -inch pieces
3 1/2 cups bread flour, divided
1/2 tsp. salt
1 1/2 pounds thick-cut bacon, preferably applewood-smoked, sliced crosswise into 1/4 -inch pieces
1 pound tart apples, such as Granny Smith (about 2 large)
1/8 tsp. cinnamon
1/4 cup maple syrup, divided
2 Tbsps. amaretto liqueur
1/3 cup sliced almonds
2 Tbsps. cream cheese
1/4 cup plus 1 Tbsp. powdered sugar, sifted
1. In a small pan, heat the milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 tsp. sugar, then set aside until the yeast is activated and the milk is foamy, about 10 minutes.
2. Whisk two of the eggs in the bowl of a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining sugar until fully incorporated.
3. With the mixer running, add the butter, one or two pieces at a time, until all of it has been incorporated.
4. In a medium bowl, whisk together 3 cups of the bread flour and the salt. With the mixer running, add the flour mixture, a spoonful at a time, until all of it has been incorporated into the dough.
5. Remove the dough to a lightly floured surface and knead until it is soft and elastic with a silky texture, 5 to 7 minutes. Knead in additional bread flour as needed, up to the remaining one-half cup. Place the dough in a lightly oiled bowl and loosely cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1 1/2 hours.
6. While the dough is rising, cook the bacon in a large skillet over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently so the bacon cooks evenly and does not stick to the bottom of the pan. Remove from the heat and drain the bacon on a paper towel-lined plate, reserving one-fourth cup of the grease for the remainder of the recipe.
7. Peel and core the apples, and slice each into eight pieces. Cut each slice crosswise into one-eighth-inch pieces.
8. In a large skillet, melt 2 Tbsps. bacon grease over medium heat. Stir in the apple slices and cinnamon and cook for 2 minutes, stirring frequently. Stir in 2 Tbsps. maple syrup and continue to cook, stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from heat and stir in the amaretto. Place the pan back over medium heat and cook until the liqueur is mostly absorbed, about 1 minute, stirring to scrape any bits of flavoring from the bottom of the pan. Remove from heat and set aside to cool.
9. When the dough is doubled, punch it down and roll it out on a lightly floured surface into a 12-by-18-inch rectangle. Spread the apples and bacon bits evenly over the dough.
10. Roll the dough lengthwise into a tube (like a cinnamon roll), making sure the seam is on the bottom of the roll. Make 15 slits over the length of the roll, a little over 1 inch apart and three-fourths of the way through. Carefully transfer the dough to a parchment-lined baking sheet. Form the dough into the shape of a wreath, with the cut sides on the outside of the wreath. Loosely cover with plastic wrap and set aside until almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1 hour before baking for the dough to come to room temperature.
11. Heat the oven to 375 degrees. In a small bowl, whisk together 1 Tbsps. maple syrup with the remaining egg. Brush the egg wash over the outside of the wreath. Sprinkle the sliced almonds over the wreath and place the pan in the oven.
12. Bake the coffee cake until golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Rotate the pan halfway through baking for even coloring.
13. While the coffee cake is baking, make the glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, 1 Tbsp. bacon grease and maple syrup.
14. Remove the cake and brush the top with the remaining Tbsp. bacon grease. Allow the cake to cool slightly.
15. Drizzle the glaze over the warm coffee cake. Slice and serve. The coffee cake will keep for up to two days, refrigerated. Cover and bring to room temperature before serving.
Each serving: 373 calories; 11 grams protein; 37 grams carbohydrates; 2 grams fiber; 20 grams fat; 9 grams saturated fat; 80 mg. cholesterol; 427 mg. sodium.
Fresh beet latkes with cumin and coriander
Total time: 45 minutes
Servings: 6 (about 12 latkes)
Note: Serve the latkes with sour cream or rich yogurt and snipped chives for garnish.
Ingredients
3 pounds beets
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander seed
1/2 cup chopped Italian parsley or cilantro
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon baking powder
4 eggs, lightly beaten
1/2 cup flour
1/2 to 3/4 cup olive oil, for frying
1. Rinse, trim and peel beets, and then shred them on the coarse side of a grater to yield about 8 cups. Place the beets in a strainer or colander set over a bowl, and let stand 10 minutes to drain. Press the beets with a towel to remove any excess moisture, then place in a medium bowl.
2. Stir the cumin, coriander, parsley (or cilantro), salt, black pepper and baking powder into the beets, using a wooden spoon. Stir in the eggs, then the flour, and mix well to combine.
3. In a large frying pan, heat 5 to 6 tablespoons oil over medium heat until hot. For each latke, drop one-third cup of the beet mixture into the pan, flattening slightly with a spoon. Fry 4 to 5 latkes at a time, about 4 to 5 minutes on each side until deep red throughout and just lightly browned on the outside. Transfer the latkes to a paper towel-lined plate to drain. Repeat until all of the latkes are cooked, adding additional oil as necessary for frying. Serve warm.
Each of 6 servings: 318 calories; 8 grams protein; 24 grams carbohydrates; 6 grams fiber; 22 grams fat; 4 grams saturated fat; 142 mg. cholesterol; 1,026 mg. sodium.
Olive latkes
Total time: 25 minutes
Servings: 8 (about 16 latkes)
Ingredients
3/4 cup olive oil, divided
2 cups chopped onion
1/4 cup chopped garlic
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
2 teaspoons cumin
4 eggs, beaten
4 cups finely chopped pitted green or black brined olives, thoroughly drained
2 to 4 tablespoons water (optional)
1. In a medium saute pan, heat one-fourth cup of oil and sauté the onion and garlic till golden, about 5 minutes. Set aside to cool slightly.
2. Meanwhile, in a large bowl, sift together the flour, baking powder, baking soda, salt and cumin. Beat in the eggs and onion and garlic mixture with a fork. Stir in the olives and add water, as needed, if the mixture seems too thick.
3. Heat one-fourth cup of the remaining oil in the pan and use a small cup or soup ladle to form 3 to 4 latkes. Fry on both sides till golden. Repeat until all the batter is used, adding additional oil as needed for frying. Transfer the latkes to a paper towel-lined plate to drain. Serve with thick yogurt or sour cream.
Each of 8 servings: 432 calories; 8 grams protein; 34 grams carbohydrates; 4 grams fiber; 30 grams fat; 4 grams saturated fat; 104 mg. cholesterol; 1,506 mg. sodium.
from foodnetwork.com
Eggplant caponata
Total time: 30 minutes
Servings: 8
Ingredients
1/2 cup virgin olive oil
1 large Spanish onion, chopped in 1/2-inch dice
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot chili flakes, plus extra for garnish
2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoon fresh thyme leaves or 1/2 teaspoon
1/4 cup basic tomato sauce
1/3 cup balsamic vinegar
Salt and freshly ground pepper
5 sprigs mint, chopped
1 baguette, sliced into 3/4-inch rounds and toasted on grill or in oven
1. In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, currants and chili flakes and saute for 4 to 5 minutes until softened.
2. Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes. Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil.
3. Lower the heat and simmer the mixture for 5 minutes. Remove from the heat and allow to cool to room temperature, garnish with mint and chili flakes. Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.
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