November 2013 Tea Party at Dani's

Dani hosted a tea party.  There were cucumber and chicken sandwiches, scones and clotted cream, lemon curd, meat pies, vegetable pies,  and more.

I (Dani) made 3 savory hand pies and 2 sweet hand pies.

Savory
Sausage, Apple, Cheddar Pocket Pies
Roasted Squash and Mushroom Tarts
Goats Cheese Tarts (see below)

Sweet
Nutella and Blackberry Hand Pies
Toffee Apple Hand Pies 





Goats Cheese Tarts from Donna Hay, Instant Entertaining
Makes 8 tarts

1 lb prepared puff pastry
5 oz sliced goat cheese
2 tbsp fresh oregano leaves
salt and pepper
2 tbsp olive oil
1 red onion sliced
1 tbsp brown sugar
2 tbsp balsamic vinegar

Preheat the oven to 400 degrees farenheight. To make the caramelized onions, place the oil, onion, vinegar, sugar, salt and pepper in a frying pan over medium heigh heat. Simmer until soft and caramelized, about 5 minutes. Roll out the pastry on a lightly floured surface, until 1/8" think and cut into 4" squares. On each square, spread the onions, top with goat cheese, oregano, salt and pepper. Drizzle with olive oil and cook approx. 15 min until puffed and golden.

I (Lauren) made clotted cream and Lemon curd, then made a scone recipe with Rebecca.  Rebecca made another type of scone as well.

Meyer Lemon Curd from Gourmet Magazine, December 1999
http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Curd-102744 

Yield: Makes about 1 2/3 cups

Active Time: 20 min

Total Time: 20 min

ingredients

• 3 to 4 Meyer lemons (about 1 pound)
• 1/2 cup sugar
• 2 large eggs
• 1 stick unsalted butter, cut into 4 pieces

preparation

Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Cooks' notes: 

 • Lemon curd keeps, covered and chilled, 1 week.
• If substituting regular lemons, increase sugar to 3/4 cup.

clotted cream  (I used a mixture of raw milk cream and Strauss creamery cream)

http://www.joepastry.com/2012/making-clotted-cream/

Start by setting your oven at about 185 degrees Fahrenheit. Anything under 200 will do. Then pour about a quart of heavy cream into a small dish or pot. That there are already some clots of butterfat here indicates that this is definitely the sort of cream I want.

Cover that with aluminum foil (or a lid in the case of a pot) and place it in the oven for 10-12 hours. 

Turning this into clotted cream proper means cooling it. So into the refrigerator it goes. The chill will cause the lipid molecules in the butterfat globules to form crystals. The whole mass will get firmer.

So I just skim off the big, firm clots and keep them in a bowl until I need them. The remainder I’ll strain and use as half-and-half in, well, whatever. Store this for a week or more tightly covered to prevent odors or off flavors from getting in. 

I (Kim) made a Tea Sandwiches.

I (Rebecca) made two different types of Scones.  I made Petite Vanilla Bean Scones from The Pioneer Woman and Scottish Oat Scones from Eating Well.

Petite Vanilla Bean Scones

Ingredients

• SCONES
• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
• 1 whole Large Egg
• 3/4 cups Heavy Cream (more If Needed)
• 2 whole Vanilla Beans
• GLAZE
• 5 cups Powdered Sugar, Sifted
• 1/2 cup Whole Milk, More If Needed For Thinning
• 1 whole Vanilla Bean
• Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.
Split the vanilla beans down the middle lengthwise and scrape out all the vanilla "caviar" inside. Stir caviar into cream. Set aside for 15 minutes.
Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.
Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.
Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.
Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
VANILLA GLAZE
To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.
One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

Scottish Oat Scones

Ingredients

• 2 tablespoons butter
• 1 1/4 cups rolled oats
• 3/4 cup all-purpose white flour
• 3/4 cup whole-wheat pastry flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1 large egg, lightly beaten
• 1/2 cup nonfat plain yogurt
• 2 tablespoons canola oil

Preparation

1. Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.
2. Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
3. Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges.
4. Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

I (Katharina) made a Ham Salad.

I (Audra) made Almond Petits Fours and Cream Filled Strawberries.

Almond Petits Fours from Taste of Home
http://www.tasteofhome.com/recipes/almond-petits-fours

TOTAL TIME: Prep: 1-1/2 hours Bake: 15 min. + coolingMAKES: 30 servings

Ingredients

• 1 can (8 ounces) almond paste

• 3/4 cup butter, softened

• 3/4 cup sugar

• 4 eggs

• 1 cup cake flour

• 1/4 cup seedless raspberry spreadable fruit

• Glaze:

• 4-1/2 cups sugar

• 2-1/4 cups water

• 1/4 teaspoon cream of tartar

• 1-1/2 teaspoons clear vanilla extract

• 1/4 teaspoon almond extract

• 6 cups confectioners' sugar

• Assorted food coloring

Directions:

1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat the paper with cooking spray and set aside.
2. In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan.
3. Bake at 325° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Cream Filled Strawberries from Joy of Baking

http://www.joyofbaking.com/StrawberriesFilledCream.html

Preparation time 15 minutes.

Ingredients:

15 large fresh strawberries

1/3 cup cold mascarpone cheese (can substitute with regular cream cheese)

1/3 cup cold heavy whipping cream (35-40% butterfat content)

2-3 tablespoons granulated white sugar, or to taste

1/2 teaspoon pure vanilla extract

Directions:

1. Choose fresh strawberries that will sit flat. If you find the strawberries are a little wobbly with the stems left on, cut the green stems off so the strawberries will stand upright when placed on your serving tray.
2. With a small sharp knife, cut an "X" into each strawberry, starting at the top of the strawberry and cutting down almost to the bottom of the strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals".  Set aside while you make the cream filling.
3. In a medium sized bowl, whip (with a wire whisk or an electric hand mixer) the mascarpone cheese, heavy whipping cream, sugar, and vanilla extract until stiff peaks form. 
4. Spoon the cream into a pastry bag fitted with a large star tip (I used a Wilton 1M tip). 
5. Starting at the bottom of the strawberry, pipe the cream into each strawberry. 
6. If not serving immediately, cover, and place in the refrigerator until serving time. 

August Supper Club - A Taste of Morocco

For our August Supper Club, Rebecca hosted and decided on a Moroccan theme for our dinner party.  We started our meal with carrot soup, olive bread with eggplant spread and bstilla/pstilla.  Our main course included chicken and potato salad with olives and Kefta meatballs over hand-rolled steamed couscous.   For dessert, we enjoyed a trio of Moroccan desserts including rice pudding, Moroccan biscotti and a Filo pastry.  We also enjoyed a traditional mint tea which was sweetened and served iced.  Dinner was delicious!

The First Course:

Audra made a flavorful carrot soup.
From The Bon Appétit Test Kitchen via Epicurious

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped white onion
• 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
• 2 1/2 cups low-salt chicken broth
• 1 1/2 teaspoons cumin seeds (Note: I used ground and added to the mrouzia mixture)
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground allspice (Note: added to the mrouzia mixture)
• 1/2 cup plain yogurt, stirred to loosen
• I added a Mrouzia spice mixture to the soup - about 1 tsp of each. The ones I used are in bold. Tumermeric, cinnamon, ginger, fennel, anise seed, cardamon, galangal, star anise, cayenne, garlic, nigella, paprika, rosebuds, salt, ajwan seeds, lavender blossoms, and mace.

Preparation

1. Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
2. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. (Note - I didn't do this step)
3. Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice (mrouzia mixture). Season with salt and pepper.
4. Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin. (Note: Didn't add yogurt or extra cumin)

Kim made olive bread and an eggplant salad/spread that we served on the bread.

from Food & Wine March 2005

recipe by Anissa Helou

Moroccan Olive Bread

Berber women sell loaves of dense and crusty bread in market stalls throughout Morocco. In this recipe, thickly slicing the olives before placing them on the unbaked bread allows the briny oil from the cut sides to seep into the dough.

1 1/2 teaspoons active dry yeast
1 cup tepid water
2 1/2 cups all-purpose flour, plus more for kneading
1/2 teaspoon salt
1/2 teaspoon anise seeds
6 pitted black or green olives, sliced crosswise

1. In a small bowl, mix the yeast with 1/4 cup of the water and let stand for 5 minutes. Sift the 2 1/2 cups of flour into a medium bowl. Stir in the salt and anise. With a wooden spoon, stir in the yeast and the remaining 3/4 cup of water until a raggy dough forms.

2. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. With lightly floured hands, shape the dough into a ball, then flatten it into a 7-inch disk. Press the olives into the top of the loaf. Set the bread on a lightly floured baking sheet and let rise in a warm place for 1 1/2 hours, or until doubled in volume.

3. Preheat the oven to 400°. Bake the bread for about 45 minutes, or until it sounds hollow when tapped on the bottom. Transfer the bread to a rack and let cool slightly before serving.

MAKE AHEAD The bread can be frozen for up to 1 month. Thaw the loaf before reheating it in a 350° oven.

1. 
   

from Food & Wine March 2005

recipe by Anissa Helou

Garlicky Eggplant Salad with Tomato Sauce

Like many Moroccan salads, this super-silky and intensely flavored version of ratatouille is made from spiced or sweetened cooked vegetables that are mashed rather than cut into pieces. Like Italian antipasti, Moroccan salads are often served as an appetizer.

2 pounds small eggplants—peeled, quartered lengthwise, then halved crosswise
6 medium garlic cloves, halved
2 tablespoons extra-virgin olive oil
One 28-ounce can peeled Italian plum tomatoes, coarsely chopped, juices reserved
1/2 cup coarsely chopped cilantro
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper

1. In a large saucepan fitted with a large steamer basket, bring 1/2 inch of water to a simmer. Add the eggplant and garlic to the steamer. Cover the saucepan and steam the eggplant over moderate heat until tender, about 20 minutes.

2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the chopped tomatoes and their juices along with the cilantro, cumin, paprika and crushed red pepper and cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes.

3. Drain the steamed eggplant and garlic in a colander, pressing gently to extract any excess water. Transfer to a bowl and finely mash the garlic and coarsely mash the eggplant with a fork, then scrape them both into the tomato sauce. Add the fresh lemon juice and simmer over moderate heat for 5 minutes, stirring a few times. Season the eggplant with salt and pepper and transfer to a serving bowl. Serve the eggplant salad at room temperature or lightly chilled.

Lauren made B'stilla/Pstilla.  I (Lauren) had the chicken version of this phyllo pie many times and found it to be delicious.  This is the first time I made it. I used a recipe that had you make your own spice blend but called for individual portions. I made one large b'stilla instead.  To lighten it up, I used less butter than called for and or olive oil and used all chicken breast.

Individual B'stillas (Moroccan Chicken and Almond Pies)
Gourmet | August 1994

Yield: Makes 9 b'stillas, to serve 6 with second helpings

ingredients

For the almond sugar:

    1/2 cup blanched whole almonds, toasted and cooled
    3 tablespoons granulated sugar
    1 teaspoon cinnamon

For the chicken filling:

    1/4 teaspoon saffron threads, crumbled
    2 tablespoons hot water
    1 medium onion, chopped (about 1 1/4 cups)
    2 garlic cloves, cut into thin strips
    1 1/2 sticks (3/4 cup) unsalted butter
    3/4 teaspoon ground ginger
    1/2 teaspoon freshly ground black pepper
    2 teaspoons ras el hanout
    2 pounds boneless, skinless chicken breast
    1 1/2 cups low-salt chicken broth
    3 large eggs, beaten lightly
    1/4 cup plus 2 tablespoons chopped fresh parsley leaves
    3 tablespoons chopped fresh coriander
    1 1/2 tablespoons fresh lemon juice, or to taste
    18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
    confectioners' sugar and cinnamon for sprinkling

For the ras el hanout: (moroccan spice blend)

    1/2 teaspoon aniseed
    1 teaspoon fennel seeds
    8 whole allspice berries
    seeds from 8 cardamom pods
    8 whole cloves
    15 whole black peppercorns
    1 stick cinnamon, broken in half
    1 tablespoon sesame seeds
    1 teaspoon coriander seeds
    1/2 teaspoon cuminseed
    a pinch dried red pepper flakes
    a pinch ground mace
    1 tablespoon ground ginger
    1 teaspoon freshly ground nutmeg

preparation
To make the almond sugar:

In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.

To make the filling:

In a small bowl combine saffron with hot water and let stand 10 minutes.

In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.

Add chicken, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, around 15minutes for breast only. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken.

Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.

Preheat oven to 425°F. and butter 2 large shallow baking pans.

In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.



(I made one large bstilla so I used whole sheets of phyllo instead of half-sheets and i did not roll the sheets after adding filling.)

Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.

Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.

Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.

Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.

To make the ras el hanout:

In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.

The recipe is at Epicurious: Individual B'stillas Moroccan Chicken and Almond Pies

The Main Course:

 

Katharina made a chicken and potato salad with olives.

I (Rebecca) made a Kefta Meatball Tagine in Tomato Sauce served over hand-rolled couscous which Kim, Lauren and Rebecca made just before supper club started.

The Kefta Meatball Tagine recipe was from the book Morocco by Jeff Koehler.

Kefta Meatball Tagine (serves 4 - I doubled this)

• 1 1/4 lb ground beef
• 1/2 medium red onion, grated
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• 1/2 tsp. sweet paprika
• 1/2 tsp ground cinnamon
• Heaped 1 Tbsp. finely chopped fresh flat-leaf parsley
• Heaped 1 Tbsp. finely chopped fresh cilantro
• Salt and freshly ground black pepper
• 1 1/2 cups canned peeled whole Italian plum tomatoes, seeded with juice
• 2 Tbsp. olive oil

Make the meatballs - In a mixing bowl, add the meat, onion, one of the garlic cloves and 1/4 tsp. each of the cumin, paprika, cinnamon, parsley and cilantro. Season with salt and pepper and blend into a smooth paste.  Form meatballs about 1/ 1/4 inch in diameter.  You should have about 36 total.

Make the sauce - (note:  I would just use tomato puree next time).  In a food processor, pulse to puree the tomatoes and their juices.    In a tagine or a large, heavy skillet, add the olive oil and tomatoes, season with salt and cook over medium-low until the sauce is a deep red and thicker, about 15 minutes.  Stir in the remaining garlic, spices and herbs.

Cook the meatballs - Gently set the meatballs in the sauce.  Cook uncovered for 5 minutes, gently turning the meatballs with a pair of spoons.  Dribble in 1/4 cup water, loosely cover and cook over low heat for 40 minutes.  The tomato sauce should be a little loose.  Add water as necessary or remove the lid to evaporate liquid and thicken the sauce.

Serve immediately.

Hand Rolled Steamed Couscous - serves 4 

(note: we doubled this recipe and probably shouldn't have for the size of our pot as the double batch clumped, probably from the weight)

• 1 Cup semolina flour
• fine sea salt
• water
• cinnamon stick
• bay leaves
• olive oil

Place the cup of semolina in a large mixing bowl.  With a whisk or your fingers, swirl the semolina in a circular motion while you sprinkle water droplets into the semolina.  Keep sprinkling the semolina with water as you swirl the flour until you have mostly small pellets of semolina in the bowl.

Strain out the larger pellets and continue to swirl the remaining flour while sprinkling water until most of the flour has turned into pellets.

Toss the pellets with a tablespoon of water until it's absorbed and then place them inside a cheesecloth-lined steamer basket over boiling water mixed with a dash of salt, a cinnamon stick and 2 bay leaves.  If your steamer basket is not tightly fitting, wrap foil around the edges of the pan to tighten the fit.

Steam the couscous for 20 minutes.   Pour the couscous out onto a sheet pan.   Fluff the couscous with a fork, breaking up any larger clumps.  While raking your fingers through the couscous, gradually add 1/2 cup of cool water mixed with 1/4 tsp. of sea salt into the couscous until the water is completely absorbed.    Repeat this process with 2 Tbsp. of olive oil and then another 1/2 cup of salted water.

Re-steam the couscous for another 20 minutes, being sure to check the water level in the steamer first.

Pour the couscous out onto the sheet tray again and fluff with a fork or your fingers.  If desired, the couscous can be held at this point and re-steamed just before serving.  If necessary, moisten with another little bit of water or some chicken broth.  Allow the couscous to sit, covered, for about 10 minutes.   


I (Rebecca) also made iced Moroccan Mint Tea to go with the meal.  Moroccan mint tea is usually abundantly sweetened with sugar.  I chose to make it a little lighter by sweetening it subtly with agave nectar.

Iced Moroccan Mint Tea

• 2 Tbsp. Republic of Tea Moroccan Mint Loose Leaf Tea
• 6 cups water
• 3 Tbsp. agave nectar

Heat water to just below a boil.  Remove from heat and add mint tea leaves and steep for 4 minutes.  Strain the leaves out of the tea and stir in agave nectar.  Allow to cool and then serve over ice.

Dessert:

Dani made a trio of desserts: rice pudding, Moroccan biscotti and Filo pastry.

Creamy Rice Pudding infused with Orange Blossom Water & Cardamom

1 cup Basmati Rice, Cooked
2 cups Whole Milk
1/2 cup Heavy Cream
1/4 cup Sugar
1/4 teaspoon Ground Cardamom
1 teaspoon Orange Flower Water
1 handful Toasted & Chopped Pistachios

1. Please Note: I found that cooked basmati rice makes the process much easier & the process is much quicker. In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins comes to boil.
2. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
3. Increase the heat to medium, add the heavy cream, sugar, orange blossom water and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
4. Once the mixture just begins to thicken, remove from the heat and transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the rice pudding.
5. Serve chilled with the toasted pistachis topping. I used my Turkish Chai glasses to serve the rice pudding which I bought from the Grand Bazaar in Istanbul.

Fakkas: Morroccan Biscotti

3 3/4 cups all purpose flour, sifted
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
3/4 cup rough chopped marcona almonds
3/4 cup rough choppeddried cranberries
3/4 cup rough chopped dried turkish apricots
1 tsp vanilla
2 tbs olive oil
2 tsp orange blossom water
3/4 cup melted butter
4 eggs
1 - 2 large egg yolks beaten

Preheat the oven to 350 degrees.

Sift together flour, baking powder, salt and sugar. Mix in almonds and dried fruit.

In another bowl whisk together the olive oil, butter and whole eggs. Add to dry ingredients until a dry dough forms. Roll into 2 inch logs and flatten into an oval shape. Brush the tops with a beaten egg yolk. Place onto a sheet try with a non stick mat or parchment paper and bake for 20-25 minutes.

Remove from oven and cool slightly. Slice on the bias into 1 inch slices. Place slices on a baking rack on a baking sheet and return to the oven and bake form about another 20 minutes until crisp.

Almond Pastries in Honey Syrup Recipe

1/2 pound clear honey
1/2 cup cold water
1 cup ground almonds plus more for sprinkling
1 cup ground pistachios plus more for sprinkling
1/2 to 2/3 cup superfine sugar
1 teaspoon ground cinnamon (optional)
2 tablespoons orange blossom water
14 sheets phyllo
5 tablespoons (1/3 cup) unsalted butter, melted

1. Bring the honey and water to a boil in a small saucepan and simmer for half a minute. Remove from the heat and let the syrup cool.
2. Mix the ground almonds and pistachios with the sugar, cinnamon, and orange-blossom water in a bowl.
3. Preheat the oven to 300°F (150°C). Open the package of phyllo only when you are ready to make the pastries. Keep the sheets of phyllo covered.
4. Place 2 to 2 1/2 tablespoons of the almond filling in a line 3/4 inch from one of the short ends of the phyllo rectangle. Extend the filling to within 3/4 inch of both of the long sides. Roll the sheet up loosely into a fat cigar shape by first turning the ends in about 1/3 of the way along to trap the filling for a turn or two, then continue to roll with the ends opened out. Repeat with the remaining sheets of phyllo. Keep the rolled pastries in a pile and lightly brush the top one with melted butter so they do not dry out.
5. Place the pastries on a baking sheet, brush the top of each with melted butter, and bake for 30 minutes, or until lightly golden and crisp.
6. Turn each pastry, while still warm, very quickly in the syrup and arrange the pastries on a serving dish. Let cool. Serve cold, pouring the remaining syrup over the pastries and sprinkling the pastries with almonds or pistachios, if desired.

May Supper Club - German Food

In May, we met at Katharina's house for a German-themed dinner.

I (Katharina) made "Rindfleischsuppe" (beef consomme) and sauerkraut.

Beef consomme:

Soup bones (5 or 6 pieces)

About 1/2 to 1 lb chunk of stewing beef (I used a piece of chuck pot roast)
1 leek
3 carrots
1/2 small head of cauliflower
3 stalks of celery
1 bayleaf
1 clove
3 juniper berries
Salt and pepper
Small pasta shapes (such as sea shells)
Fresh parsley (optional)

1) Place the soup bones in a stockpot and cover with cold water. I used 2 quarts for this batch.
Set over high heat and bring to the boil. Skim off any foam from the surface.

2) Add the chunk of stewing beef, and continue to boil for another minute. Skim off foam from the surface again.

3) Add: Dark green part of leek, 1 chopped carrot, 1 chopped stalk of celery, bayleaf, clove, juniper berries. Cover, turn heat to Low, and simmer for about 75 minutes.

4) Using tongs, remove the bones and the chunk of meat from the pot. Discard the bones.

5) Pour the stock through a strainer. Discard the solids from the strainer.
6) Let the stock cool down (first on the counter, then in the fridge)  until the fat has solidified on the top.
Use a spoon to remove most of the fat. Leave a little behind, about 1 or 2 Tbsp, for better flavour.
7) Cut the cooked meat into small pieces.

8) Measure the stock, and pour it into a clean stockpot. Set over high heat and bring to a boil.

9) Add 2 tsp of salt and 2 chopped carrots, 2 chopped stalks of celery, chopped white and light-green part of leek, and cauliflower divided into small florets. Cover and simmer over low heat for 10 minutes.
10) Add the pasta (one Tbsp per cup of stock) and cook for another 10 minutes.

11) Turn off the burner. Add the cooked meat to the pot and allow to heat through, about 5 minutes.

12) Adjust the seasoning with salt and pepper, and add some tablespoons of minced fresh parsely if at hand.

Sauerkraut:

About 1.5 to 2 lb of fresh sauerkraut

About 1lb of pork shoulder
1 lg onion
1 sweet apple
3/4 cup of white wine or water
1 bayleaf
About 5 each of: Juniper berries, whole allspice, peppercorns
Salt, pepper, sugar
Oil for frying

Preheat oven to 325 degrees.

1) Cut the pork shoulder into 3 or 4 chunks and season with salt. Rinse the sauerkraut in a colander under running cold water for a minute or two, until it does not taste too briny anymore. Chop the onion, peel and chop the apple.

2) Set a Dutch oven with 1 Tbsp of oil over medium-high heat. Brown the pork from all sides, about 10 minutes, then push the pork to the side of the pot (or remove it and set aside).
3) Add the onions and 1/2 tsp of salt and sautee until soft, stirring often, about 4 minutes.
4) Add the sauerkraut, wine or water, apple and spices. (Put the pork back into the pot if you removed it in step 2. Bury it in the sauerkraut.)
5) Bring to a boil, then cover and place in the oven for about 1.5 hours.
6) Adjust seasoning with salt, sugar, and pepper.

To add sausages such as Kielbasa which are fully cooked: Add to the Dutch oven, burying them in the sauerkraut, about 15 minutes before the sauerkraut is done.



Kim made a "Roggenbrot" (rye bread).

Brown Beer Rye Bread

Hearty breads like rye and pumpernickel are German culinary standards. This version uses stone-ground rye flour and caraway seeds, a favorite spice in German cooking. Serve with Herring and Apple Salad, or use it to make sandwiches with Pork Loin Braised with Cabbage or Turkey Bratwurst Patties.

Yield: 1 loaf; 20 servings (serving size: 1 slice)

Ingredients:

1 tablespoon olive oil

1/2 cup chopped onion

1 1/8 teaspoons sugar, divided

2 packages dry yeast (about 4 1/2 teaspoons) - I used a smidge more than 1 1/3 tsp. SAF (instant yeast)

3/4 cup warm brown beer (100° to 110°)

1/2 cup plain low-fat yogurt - I used plain nonfat yogurt

1 tablespoon white vinegar

1 tablespoon caraway seeds

1 1/2 teaspoon salt

1 large egg, lightly beaten

2 3/4 cup all-purpose flour, divided ( about 12 1/3 oz)

1 cup stone-groun rye flour (about 4 1/2 oz), such as Bob's Red Mill

Cooking spray

1 teaspoon water

1 large egg white, lightly beaten

Preparation:

Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool.

Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.

Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.

Preheat oven to 400°.

Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400° for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack.

Bruce Aidells, Bruce Aidells's Complete Book of Pork, Cooking Light October 2006

Lauren made "Kartoffelpfannkuchen" (potato pancakes).

Growing up, my mom (Lauren's mom) would make potato pancakes in the blender and they looked like regular pancakes. This is my first time making a potato pancake with shredded potato. I (Lauren) looked for a healthy recipe and found several that baked the pancakes.  I added some shredded carrot to the recipe  for a little color. Here is the recipe to make the pancakes:

Ingredients

• ¼ cup virgin olive oil
• 2 pounds Idaho or other baking potatoes (about 4 or 5), peeled
• 5 whole scallions, ends trimmed and minced (about 1 cup)
• 5 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• Applesauce for serving

Directions

1. Preheat the oven to 450 degrees and brush two baking sheets liberally with the olive oil, reserving a tablespoon.
2. Using a hand grater, or the shredding disk of a food processor, grate the potatoes and transfer them to a large mixing bowl.
3. Add the minced scallions, flour, salt, and pepper.
    
4. Mix and add the egg and egg white, and the reserved tablespoon of oil, and stir to mix.
    
5. Drop the batter by tablespoons onto the oiled cookie sheets and press lightly to flatten and form circular pancakes, about 3 inches in diameter.
6. Bake for 10 to 12 minutes, until golden brown on the bottom.
    
7. Using a spatula or tongs, flip the pancakes over and flatten them and bake another 5 to 6 minutes, or until golden brown.
    
8. Let the pancakes cool slightly on a cooling rack, arrange on a serving platter, and serve with applesauce on the side. 

To reheat, bake for 10 minutes in a preheated 350-degree oven.  Here is the recipe link: http://www.cookstr.com/recipes/jesses-favorite-crispy-baked-potato-pancakes

Rebecca made "Rote Grütze mit Vanillesoße" (red fruit compote with vanilla custard sauce). 

I (Rebecca) had this fruit pudding dessert in a German restaurant recently and really enjoyed it.  I'm happy to say that the homemade version is even better!  I used 1 part frozen red raspberries, 1 part red currants and 1 part blackberries.  I followed a recipe from Bella Online's German Culture Site.

Vanilla Sauce - approx. 2.1/2 cups

Ingredients

2 tablespoons cornstarch
2 1/2 cups milk
1/2 cup sugar
2 large egg yolks
1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract

1. Scatter cornstarch evenly over 1/2 cup of the milk and whisk until it has dissolved
2. Add the sugar and egg yolks and whisk well.
3. Over a low heat bring the remaining milk and vanilla bean, if using, to a simmer in a medium saucepan.
4. After removing the vanilla bean, scrape the seeds into the milk, and put the bean to one side. (After rinsing and drying this can be used to flavor sugar).
5. Whisk the egg yolk mixture gradually into the milk and vanilla mix.
6. Whisk continuously until the sauce comes to boiling point. Now is the time to stir in the vanilla extract if you are using that instead of a bean. Strain sauce through a fine sieve into a bowl. Serve warm or allow to chill

The vanilla sauce can be prepared a day ahead, cooled, closely covered and refrigerated

To warm reheat gradually over a low temperature or using a double boiler and simmering water.

Rote Grütze (Fruit Pudding):

Ingredients:

2 lbs mixed red fruit - red and black currants, raspberries, cherries, blackberries, red plums which must be quartered. At least two different fruits, a variety tastes and looks better, and traditionally the proportions should be two parts of 'sour' fruit to one of sweet
2 Cups Water
1 Cup Grape Juice or Cranberry Juice
1/4 cup Cornstarch
Sugar to taste
Optional lemon juice or finely grated zest
Optional red wine and/or Kirschwasser (Cherry Water - a colorless fruit brandy)

Method:

1. Wash and prepare fruit, remove any pits.
2. Cook fruit over a low heat in 2 cups/1 pint water until tender.
3. Strain over a large bowl through sieve lined with cheesecloth, being careful not to crush fruit.  Place fruit in large serving dish.
4. Using the strained juice, make up to three cups of liquid with additional red grape or cranberry juice, or you can also substitute some of the quantity with red wine and/or Kirschwasser.
5. Bring to the boil over medium heat.
6. Dissolve cornstarch in cold water and add to hot liquid in pan, stir constantly until it thickens.
7. Sweeten sauce to taste and continue to stir until any sugar added has dissolved.  Add lemon juice or zest if used.
8. Pour the thickened juice over the fruit in the bowl.
9. Sprinkling with a little sugar prevents a skin forming on the top.
10. Refrigerate for at least five hours, overnight if possible, and until about half an hour before it is needed.
11. Pour into individual bowls or glasses before serving, or prepare sometime beforehand, return them to the refrigerator and bring out shortly before they are to be served.

The traditional topping is a thin vanilla sauce, but heavy or thin cream or ice cream are also popular, and a sprig of a green herb such as lemon balm is often added as a decorative contrast.

Breakfast for Dinner in March 2013

The theme this time was Breakfast for Dinner.

Dishes included mimosas, a sausage and veggie strata, sausage-mushroom mini-quiches, peach compote and homemade yogurt, German pancakes, a ham and veggie pastry roll-up, spinach, strawberry, and asparagus salad with walnuts, and cinnamon rolls.  Coffee and Tea were served with the cinnamon rolls.

At the end of the evening I offered butternut squash, Meyer lemons, and muffins to take home.

The next Dinner will be in May, hosted by Katharina.

I (Lauren) made the the mini-quiches and a sausage strata.

Here are the recipes for my dishes:
Sunday Sausage Strata
http://www.eatingwell.com/recipes/sunday_sausage_strata.html
From EatingWell:  Spring 2004, The Essential EatingWell Cookbook (2004)
The "strata" in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.

12 servings | Active Time: 30 minutes | Total Time: 3 1/4 hours (including 2 hours standing time)


Ingredients

• 1/2 pound turkey breakfast sausage, (four 2-ounce links), casing removed
• 2 medium onions, chopped (2 cups)
• 1 medium red bell pepper, seeded and diced (1 1/2 cups)
• 12 large eggs
• 4 cups 1% milk
• 1 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 6 cups cubed, whole-wheat country bread, (about 7 slices, crusts removed)
• 1 tablespoon Dijon mustard
• 1 1/2 cups grated Swiss cheese, (4 ounces)

Preparation

1. Coat a 9-by-13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray.
2. Cook sausage in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until lightly browned, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to the pan and cook, stirring often, until softened, 3 to 4 minutes.
3. Whisk eggs, milk, salt and pepper in a large bowl until blended.
4. Spread bread in the prepared baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Preheat oven to 350 degrees F. Bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for about 5 minutes before serving hot.

Mini Mushroom-&-Sausage Quiches

http://www.eatingwell.com/recipes/mini_mushroom_sausage_quiches.html
From EatingWell:  April/May 2005
These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.

1 dozen mini quiches | Active Time: 30 minutes | Total Time: 1 hour


Ingredients

• 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
• 1 teaspoon extra-virgin olive oil
• 8 ounces mushrooms, sliced
• 1/4 cup sliced scallions
• 1/4 cup shredded Swiss cheese
• 1 teaspoon freshly ground pepper
• 5 eggs
• 3 egg whites
• 1 cup 1% milk

Preparation

1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Meyer lemon muffins (with recipe modifications that I made)

http://www.latimes.com/features/food/la-fo-lemon-muffins-s,0,5640971.story

Total time: 40 minutes   Servings: Makes 18 muffins

Note: Ceylon cinnamon (also called "true" cinnamon) has citrus overtones and a delicate, complex flavor. It's available in specialty stores. You may substitute one-eighth teaspoon ground cinnamon.

2 cups whole wheat pastry flour
1/2 cup sugar substitute like C& H Stevia blend or Splenda
1 teaspoon baking soda
1 teaspoon salt
2 Meyer lemons
2 eggs
1 cup milk
1/2 cup butter, melted

1. Heat the oven to 400 degrees. Combine the flour, sugar substitute, baking soda and salt in a large mixing bowl. Set aside.

2. Cut lemons into 1-inch pieces. Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.

3. Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.

4. Spoon the batter into well-buttered cups of muffin pans, filling each half full.

5. Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack. Serve warm

I also provided Prosecco for the Mimosas.  Katharina provided fresh Orange Juice from her tree.

The Meyer lemon muffins I sent home with folks.

Kim made a Spinach, Asparagus & Strawberry Salad.

Spinach, Asparagus, and Strawberry Salad

This unusual combination came about as Trisha Kruse was searching for a way to use two of spring's freshest ingredients. To toast walnuts, place in a baking pan and bake in a 350° oven until golden, about 10 minutes.

Yield: Makes 6 to 8 servings

Ingredients:

3 tablespoons olive oil

1 pound asparagus, rinsed, ends trimmed, and cut into 1-inch pieces

About 1/4 teaspoon salt

2 tablespoons raspberry or balsamic vinegar

8 ounces spinach leaves, rinsed

8 ounces strawberries, rinsed, hulled, and sliced

1/2 cup chopped toasted walnuts (see note above)

Pepper

Preparation:

1. Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; add asparagus, sprinkle with 1/4 teaspoon salt, and mix to coat. Spread in a single layer and bake in a 400° oven, stirring often, until tender when pierced, 15 to 20 minutes. Let cool, about 15 minutes.

2. Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil. Add spinach, strawberries, toasted walnuts, and cooled asparagus; mix to coat. Add more salt and pepper to taste.

from Sunset, March 2004

Audra made a.......

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

From Cooking Light/My Recipes
http://www.myrecipes.com/recipe/jalapeo-sausage-jack-egg-breakfast-braid-10000001949708/

This is a great recipe to make for company as you can put different ingredients inside to meet different tastes. I did not follow the recipe exactly and I completely forgot the jalapenos. See my modifications below.

Yield: 6 servings (serving size: 1 slice)

Ingredients

• 1 (13.8-ounce) can refrigerated pizza crust dough
• Cooking spray 
• 1 tablespoon olive oil 
• 1/4 cup chopped onion
• 4 ounces chicken sausage with jalapeño peppers, chopped (I used 1 package of turkey bacon, heated up and chopped into bite-size pieces)
• 2 large eggs, lightly beaten (I used 4 eggs)
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped seeded jalapeño peppers (forgot these - another idea is to put Sirracha into the filling)
• 1 large egg white, lightly beaten 
• I added about 1 1/2 cups of spinach leaves on the top of the filling
• You could also add mushrooms, bell peppers, etc.

Preparation

1. Preheat oven to 425°.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
   
   

Rebecca brought homemade vanilla bean yogurt and a peach compote.

 Homemade Vanilla Bean Yogurt (adapted from a couple of different recipes)

1/2 gallon milk (The better the milk the better the yogurt.  I used Strauss organic.)
6 - 8 oz of plain yogurt (all natural, non-flavored and unsweetened.  I like Trader Joe's Greek, Fage Greek or Strauss plain yogurt.  Make sure it's a yogurt you like the flavor of as it will determine the flavor of your finished yogurt)
1/4 cup honey (omit if making plain yogurt)
seeds from 1 vanilla bean (omit if making plain yogurt)
1 Tbsp. vanilla extract (omit if making plain yogurt)

1.  Pour all of the milk into a large, very clean pot.  Bring your milk just up to a simmer (a skin should form), but do not boil.  Stir occasionally.  Don't leave the pot while you do this, milk has a tendency to boil over easily.  If you're using a thermometer, the milk will be about 180F.  Take the pan off the heat and set it aside to cool. 

2.  Allow the milk to cool for about 10 minutes.  If you're using a thermometer, the milk mixture should be at about 125F.  It's too hot to add the yogurt yet, but if you're going to make the vanilla bean flavored yogurt, add the honey, vanilla bean seeds and the extract at this point.  Stir to combine.

3.  Allow the milk to continue to cool down to the point where you can stick your finger in for a 10-count before it begins to burn you.  Depending on the temperature of the honey, it may already be at this temperature after adding the flavorings.  If you're using a thermometer, this will be about 115F. 

4.  Once the milk has cooled to the right temperature, dump the yogurt in and whisk gently but thoroughly to incorporate it.  Note that if you add the yogurt when the milk is too hot that it will kill the good cultures, so don't be impatient!   Be careful not to scrape the bottom of the pot as there will probably be milk solids stuck there that and you don't want them scraped into your mixture by the spoon or whisk.

5.  Pour the mixture into large lidded glass bowls/containers or in mason jars. Cover and wrap well in in 5 or 6 kitchen dish-towels or bath towels on your counter.  Leave it out on the counter overnight or for 10-12 hours.  If you're doing this in the middle of winter and the house is very cold, you may want to keep the yogurt wrapped up and in the oven with the light on instead of out on the counter.  Once it's all wrapped up, don't peek and don't move it around!

6.  After 10-12 hours, check to see that the yogurt has set up.  If it looks like yogurt, congratulations!  If you want it to be thicker, pour your yogurt into a sieve that has been lined with two layers of cheesecloth or a large coffee filter, and set over a bowl.  Allow to drain for several hours in the refrigerator until it is as firm and creamy as you desire.  Turn the yogurt back out into the bowl and seal with a lid to store in the refrigerator.  Alternately, lay paper towels over the surface of the yogurt to absorb the liquid, and change them out frequently until the yogurt firms up the way you want it.

Be sure to save 1 cup of plain yogurt as the starter for your next batch.  

Peach Compote (adapted from So Easy by Ellie Krieger)

Serves 4 (I doubled this recipe for the dinner)

4 cups unsweetened frozen sliced peaches, thawed
1/4 cup pure maple syrup
1 Tbsp. fresh lemon juice
1/2 tsp ground cinnamon
1/2 tsp. vanilla extract
1/4 tsp. salt

Place all the ingredients into a saucepan and bring to a boil.  Reduce the heat and simmer until the mixture has thickened slightly, about 5-10 minutes.  Serve warm or at room temperature.




Katharina made German pancakes and a strawberry jam.

Dani made two types of cinnamon rolls.

Cranberry Orange Cinnamon Rolls
For the rolls:
2 packages of yeast, dissolved in 1 cup lukewarm water
6 tablespoons shortening
1 cup granulated sugar
7 cups all purpose flour (you might need a little extra if the dough is still sticky)
2 cups hot water
2 large eggs, beaten
1 tablespoon salt
1/2 stick unsalted butter, softened
1 cup light brown sugar
1 1/2 cups dried cranberries
1 tablespoons ground cinnamon
Zest of 2 large oranges
3/4 cup granulated sugar
For the orange sugar topping:
Zest of 1 large orange
1/2 cup granulated sugar

For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 1/2 tablespoons orange zest
2 tablespoons fresh orange juice

1. Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
5. Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/2 cup brown sugar, 3/4 cup dried cranberries, and 1/2 tablespoon cinnamon. Rub orange zest and granulated sugar together in small bowl. Sprinkle half of the mixture over the dough.
6. Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Rub the zest of one orange and half cup of sugar together in a small bowl. Dip and twist the rolls into the orange sugar mixture. Place rolls in greased 9X13 baking pans.Now follow the exact same steps with the other half of the dough.
7. Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack for 5 minutes.
8. To make the frosting-in a medium bowl combine, butter, powdered sugar, milk, orange zest, and orange juice. Whisk until smooth. Frost the cranberry orange rolls generously with frosting. Serve warm.

*Note-these rolls are best eaten warm. To reheat-microwave each roll for about 15 seconds.

Source: http://www.twopeasandtheirpod.com/cranberry-orange-cinnamon-rolls/

Chai-Spiced Cinnamon Rolls

For the Dough:
1 – 1/4 oz (just over 2 teaspoons) package active dry yeast
1/2 teaspoon, plus 1/4 cup sugar
1/2 cup milk, at room temperature
2 Tablespoons light brown sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
2 3/4 cups all-purpose flour, sifted, plus more for kneading
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon cardamom
pinch of ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:
1/2 cup sugar
1/4 cup light brown sugar
1/2 cup finely chopped candied ginger
1 Tablespoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon ground cloves
2 Tablespoons maple syrup
1/2 cup (1 stick) unsalted butter, melted
For the Icing:
1 1/2 cups confectioners’ sugar
3 tablespoons heavy cream
a dash of cinnamon, cardamom, and cloves

In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.

Add remaining sugar, milk, brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour, spices, and  salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.  The dough will be very moist.

With the mixer on medium speed, add the butter about 1 tablespoon at a time and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don’t worry, the dough still might be a little sticky.  It’s ok.  Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling.  Combine the sugar,  brown sugar, candied ginger, spices, and salt in a large bowl.  Stir to combine.  Stir in the maple syrup.  The filling will be slightly moist and crunchy.  Set aside.
When the dough has doubled in size, dump it from the bowl onto a heavily floured work surface.  Gently knead the dough  adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it’s no longer very sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
Brush the top of the dough with half of the melted butter.  We’ll use the rest of the butter after the rolls are baked. Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  Lightly press the filling into the dough.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.  Place dough cylinder seam side down on a cutting board.  Using a sharp, thin knife, trim off the uneven edges. Cut cylinder into 8 equal slices.  Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch metal baking dish.  Cover pan with plastic wrap and set aside in a warm place to let rise for 1 hour.  You may also cover the rolls with plastic wrap and refrigerate overnight. Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking.  Drizzle with remaining butter and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

Make the icing:  While the rolls are baking, whisk together the sugar, spices and cream in a small bowl until smooth. Transfer the pan of cinnamon rolls to a cooling rack.   Let cool for 5 minutes.  Dip the tines of a fork into the icing and drizzle over the rolls.  Serve immediately.

Source: http://joythebaker.com/2012/10/chai-spiced-cinnamon-rolls-with-cupcakes-and-cashmere/