Apricot & Pistachio Crisps

The. Best. Cracker. Ever. They are full of nuts, seeds and just a smigin of sweetness. Honestly, our family loves these so much I have to hide them in the freezer. The first time I made them, Jeff ate an entire tray with yogurt cheese from Slate River Dairy and honey. Anytime I serve these crackers, whether it is book club or a dinner party, I get requests for the recipe. I usually double the recipe and tuck away the other three loaves in the freezer or a special treat. If I were I a kinder person I think these would make a great gift paired with some homemade jam and local cheese. 

I first stumbled upon this recipe by Charmaine Christie in a copy of Bakers Journal but  you can also find it here or in her book The Messy Baker

Ingredients

2 cups BCF Partially Sifted Flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 cup chopped dried apricots
1/2 cup chopped pistachios
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup ground flax seed
1 1/2 tablespoons chopped fresh rosemary
2 cups buttermilk
1/4 cup packed brown sugar
1/4 cup honey, melted

Directions

Preheat oven to 350 F. Spray two 8- x 4-inch or 9- x 5-inch loaf pans with non-stick spray, or grease liberally with butter and dust with flour.

In a large bowl, stir together the flour, baking soda, and salt. Add the dried apricots, pistachios, pumpkin seeds, sesame seeds, flax seed and rosemary, and toss to coat evenly with the flour. Stir the brown sugar and honey into the buttermilk, making sure they dissolve. Add to the flour mixture and stir until just combined. Pour the batter into the prepared loaf pans. Bake for 35 to 45 minutes until golden and springy to the touch. Remove the loaves from the pans and cool on a wire rack. The bread is easier to slice when cool, so bake it the next day or pop it in the freezer to cool it down. 

Preheat the heat to 300 F. Using a serrated knife, slice the loaves as thinly as you can. Aim for no thicker than 1/8th inch thick. Place the slices in a single layer on an ungreased baking sheet and bake them for 15 minutes. Flip them over and bake for another 10 minutes or until they are crisp and deep golden brown. 

See more at: http://www.bakersjournal.com/snacks/bakers-formula-4930#sthash.7SKRlqKB.dpuf

Naan Bread

It’s March Break and the fresh snow fall has killed our ambition to play outside; instead, we played in the kitchen this morning. The kids loved rolling out the dough for naan bread and dyeing their hands pink with beets. This bread is perfectly chewy and so satisfying to rip and dip.

BCFNaan

Ingredients

1 cup warm water
2 tablespoons sugar
2 ¼ teaspoons yeast
¼ cup plain yogurt
2 teaspoons salt
½ teaspoon baking powder
1 egg
3 ½ cups Partially Sifted Flour
¼ cup butter
3 cloves of garlic, squished

Directions

Mix the water, sugar and yeast together and let it sit for about 10 minutes to become foamy (I realized at this part this morning that my yeast was dead and had to restart with fresh yeast.)

Add the yogurt, salt, baking powder and egg and mix well. Slowly add in the flour and knead the dough until it is stretchy and sticks together.

Place the balled up dough into a greased bowl and let it rise in a warm spot for an hour or so. Cover the dough with a damp towel to keep it moist and keep away little finger prints.

Before you roll out the dough, melt the butter together with the garlic and let it cool off a bit. Heat a cast iron pan on medium.

Split the dough into eight pieces. Roll out each one thin enough to cover the bottom of your pan. Spread garlic infused butter on each side of the dough.

One at a time, fry each side of each piece for about a minute. Cover the cooked bread with a cloth so they stay warm and moist.

We ate our with some homemade beet hummus since our friends at Belluz Farms shared some beautiful beets with us last weekend. 

The recipe is based off the Homemade Naan at http://www.gimmesomeoven.com/homemade-naan-recipe/ 

Rosemary Brioche Rolls

It was a rainy Monday here in Conmee so we took advantage of the cool day and warmed the house with the oven and the scent of rosemary. Our buns turned out with a beautiful yellow colour thanks to the wonderful eggs we get from our neighbour.

1 tbsp yeast
3 ¼ cups BCF Partially Sifted Flour
¼ sugar
1 tsp salt
4 large eggs
¼ cup butter, softened
1 tbsp fresh chopped rosemary
1 tbsp (or less to taste) freshly ground pepper
1 egg and sea salt for sprinkling

Mix together the yeast and ½ cup lukewarm water. Let the mixture sit until it becomes frothy.

Add in the flour, sugar and salt and mix. Beat in the eggs one at a time. Add the butter, rosemary and pepper and knead the dough until it comes together nicely on a floured surface. Cover the dough and let rise for an hour or two.

Once risen, split the dough into eight balls and place on a parchment lined baking sheet. Let rise again for 45 minute to an hour.

Heat oven to 375F. Lightly beat the last egg and a tablespoon of water together. Coat the buns with this mixture then top some sea salt. Bake for 20 minutes.

                               Thank you Ted for providing us with such amazing eggs!

                               Thank you Ted for providing us with such amazing eggs!


This recipe was adapted from: http://www.countryliving.com/food-drinks/recipes/a4961/rosemary-brioche-rolls-recipe-clx0414/

Earl Grey Roulade

The weather is warm and our flowers are blooming. It's a garden party sort of week for us so we made this light and not too sweet rolled cake. We enjoyed ours out on the back deck this afternoon.

Using all of the cream mixture made for an awkward picture but it tastes heavenly!

Cake
3 tbsp lemon juice
2 tbsp loose leaf Earl Grey tea
4 eggs, separated
75g sugar plus extra for sprinkling
75g BCF Partially Sifted Flour
2 tbsp BCF Extra Virgin Canola Oil

Filling
your favourite jam - I used strawberry
3 tbsp icing sugar
300ml whipping cream
1 tsp vanilla

Preheat your oven to 350F and cover a baking sheet with parchment paper.

Heat the lemon juice and steep 1 tbsp of the tea in it. Grind the other tablespoon of tea until it is fine.

Beat together the egg yolks and 25g of the sugar until the mixture is light and fluffy. Add in the lemon juice (strained), oil, ground tea and flour. Beat just until mixed. 

In a separate bowl, beat the egg whites until they form soft peaks. Add in the remaining 50g of sugar and beat until you have a meringue. Gently fold the meringue into your cake batter in three parts. 

Spread the cake mixture onto the parchment paper and bake for 13 minutes. 

Once it is finished baking, gently remove the parchment paper. Prepare a second piece of parchment and generously dust it with sugar. Flip the cake onto this second piece. Gently roll it and allow it to cool. 

Once cool, unroll your cake and add a layer of your favourite jam (I used the very last bit of our homemade strawberry jam!) Whip together the icing sugar, whipping cream and vanilla until you have a light and spreadable cream. Add a layer of this onto the cake (I used it all and it was a bit too much to look great in the picture but it tastes heavenly!). Roll the cake up and wrap it back in parchment to chill or an hour or two. 

Slice it right before serving. If we had had any strawberries left I would've made a strawberry sauce to go with it!

*ADAPTED FROM: http://www.olivemagazine.com/recipes/strawberry-and-earl-grey-roulade/3820.html

Overnight English Muffins

These English muffins would be perfect for a Sunday brunch. Isn't it convenient that Mother's Day is just around the corner...

April 25, 2015 English Muffin-1.jpg

1 1/4 cups whole milk
1/2 cup BCF Whole Wheat Flour
3/4 tsp yeast
1 1/2 tbsp melted butter
1 1/2 tbsp honey
3/4 tsp salt
1 1/4 cups BCF Partially Sifted Flour
flour for dusting
cornmeal for dusting

Warm the milk to about 105F. Whisk the milk with the Whole Wheat Flour and yeast until all of the lumps are gone. Add the butter, honey and salt and stir vigorously. Add the Partially Sifted Flour and stir just until mixed. The dough will be quite sticky and loose. Cover loosely with plastic and let sit at room temperature for 8-16 hours. 

Dust your work surface liberally with flour and a bit of cornmeal. Gently deflate your dough and roll it out into a 10x8-inch rectangle. Cut out your muffins (I used a water glass and ended up with 9 muffins). Let them rest covered with plastic for about 15 minutes.

Heat your oven to 400F. Also, heat a griddle or cast iron pan on medium-low. Grill the muffins on each side for about 4 minutes then transfer them into the over for about 5 minutes. 

Enjoy slathered with butter and/or your favourite jam!


This recipe was adapted from Fine Cooking