Enjoy fellowship in the kitchen this season
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Fun, easy recipes for blissful bellies
he holidays are a cozy time, full of warmth and the pleasure of gathering with family and friends for good food, good drink and good times. However, too often the holidays are a bit of a disaster with too much food, too much drink and too much activity. Sometimes the warmth and fellowship part gets lost in the maelstrom of shopping, cooking, partying and general running around. With these thoughts in mind, I hit on the idea of a relaxed way to enjoy the warmth of the kitchen and the fellowship of family and friends while creating some gifts – multitasking but in a festive way. Here’s the idea: a leisurely session in the kitchen baking – and eating – together. Using basic dough you can make a beautiful holiday pizza to eat for lunch. While that’s rising, you make some sweet rolls to take home for breakfast or to complement a coffee break, and then you finish up by using some of the reserved pizza dough to make rolls to freeze for later or to give as gifts. The recipes are simple and flexible enough so that you can include the kids. You can make the dough the same day or ahead of time in which case it may be refrigerated or even frozen and thawed the day you plan to bake. If you are including very small kids, forming the dough and baking may be enough for one day, so making the dough ahead of time is strongly recommended. They will have plenty of fun rolling it out and forming it without the risk of avalanches of flour on the floor and you’ll have less need to swig at the holiday punch. Above all, don’t rush things. Making these simple breads is easy enough for beginners. Plan to do this on a weekend or when you have at least three hours unencumbered and it will be fun and productive! Make all three or opt for just one; either way, just have fun.
start the machine. 3. As the dough begins to form, add the olive oil and the rest of the flour a small amount at a time and allow the mixer to knead the dough until it cleans the bowl but is still soft and flexible. Note: Be sparing with the last cup of flour – too much and the resulting product will be heavy and dry. While the dough is kneading, warm a large bowl by filling it with hot water. Dry thoroughly. 4. Drop in the dough and a teaspoon of oil. Roll dough to coat it on all sides, then cover bowl with a damp towel and place it in a warm spot to rise for about one hour. The dough is ready when two fingers leave an indentation and the dough doesn’t immediately deflate.
Basic Wheat Dough
Holiday Wreath Pizza
Makes one 12-inch pizza and 12 rolls or two 12-inch pizzas. Preparation time (dough): 15 minutes, plus 1 hour to rise Baking time (pizza): 20 minutes Ingredients: 2 packages dry yeast 2 cups lukewarm water a big pinch of sugar 1 tablespoon sugar 2 teaspoons sea salt 4 tablespoons olive oil ½ cup whole wheat flour 4 to 5 cups unbleached white flour 1. In a small bowl whisk together the yeast, water and a pinch of sugar. Allow mixture to rest undisturbed until it foams up like a head of beer. 2. Place the sugar, sea salt and about 2 cups of flour in the bowl of a stand mixer or food processor. Add the yeast mixture and
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2012 Holiday Gift Guide
Orange Pecan Sweet Rolls are simple to bake and make a delicious addition to breakfast or with coffee after dinner. Photo by Catherine Kapp
Makes one 12-inch pizza Basic wheat dough 2 tablespoons cornmeal 1 to 2 tablespoons olive oil 1 cup basil paste (see below) or store bought pesto 3 ounces goat cheese rolled into 8 small balls 4 whole roasted red peppers cut lengthwise into eight “petals” Sea salt and freshly ground black pepper Basil paste: Place 3 cups fresh basil leaves, two large cloves garlic, 2 tablespoons walnuts, ½ teaspoon salt and 1 to 2 tablespoons of olive oil in food processor and blend until smooth. Adjust seasoning to taste, adding more salt and some freshly ground black pepper. Preheat the oven to 400 degrees. Place oven rack in the lowest position in the oven.
1. Punch down the dough. Break off a ball of dough about the size of a softball. Return the rest of the dough to the bowl and let it rise again while you proceed with the pizza. 2. Roll out the dough into a circle roughly 12 inches in diameter. Using a cookie cutter or jar lid cut a circle out of the center. (Add cutout back into the dough in the bowl.) 3. Sprinkle a cookie sheet with the cornmeal and slide on the pizza dough. Brush lightly with olive oil. 4. Spread the basil mixture evenly on the dough, then arrange the red pepper slices and goat cheese balls to form a flower pattern. Season with sea salt and freshly ground pepper. 5. Place the baking sheet in the oven on the bottom rack and bake until edges are crusty and the cheese has begun to brown. Serve immediately or at room temperature.
Orange Pecan Sweet Rolls Makes 12 rolls Preparation time: about 2 ½ hours For the dough: 1 package yeast ½ cup lukewarm water ½ teaspoon sugar 1 cup milk (low fat or regular) 4 tablespoons unsalted butter ¼ cup honey 1 1/2 teaspoons salt 1 cup cooked oatmeal 4 ½ to 5 cups unbleached white flour 1 tablespoon flavorless oil or butter to grease the bowl For the filling: 4 tablespoons softened unsalted butter plus 1 tablespoon for topping 1 cup pecans toasted in oven for about 10 minutes and roughly chopped
1 cup roughly chopped dried apricots grated zest of 1 orange 2/3 cup brown sugar The dough: 1. Whisk the yeast, water and sugar together in a small bowl. Let it sit undisturbed until it foams up like a head of beer. 2. Meanwhile, in a medium-sized saucepan (or bowl, if using microwave) scald the milk. 3. Add 4 tablespoons of butter, the honey, salt and oatmeal. Pour into a large bowl or the bowl of a food processor or stand mixer. Allow mixture to cool to lukewarm. 4. Add the yeast mixture and 1 cup of the flour. Beat very thoroughly – about two minutes. 5. Continue adding the flour one cup at a time, beating thoroughly each time. (When ready, the dough should just clean the bowl of the mixer but still be soft and rather sticky.) 6. Warm a large bowl with hot water. Dry, then coat with 1 tablespoon or flavorless oil or butter. 7. Place dough in bowl, roll it around to oil it on all sides, then cover with a damp towel and place in a warm spot to rise until double in bulk – about 1 hour. (Dough is ready when two fingers pressed into it leave a depression and it doesn’t immediately deflate.) To make the rolls: 1. Sprinkle a little flour on the work surface. Roll the dough into a rectangle about 10 x18 inches. 2. Spread with 4 tablespoons of softened butter, then sprinkle the brown sugar, pecans, apricots and orange zest evenly on top. 3. Starting on the 18-inch side, roll up the dough like a jellyroll. Pinch the seam closed tightly. 4. Cut into 12 slices. 5. Arrange slices, cut side up, in oiled baking pans (Rectangular, square or round – whatever you’ve got – or use muffin tins). Dot with the remaining tablespoon of butter. Let rise in a warm place while you pre-heat the oven to 350 degrees – about 35 minutes. 6. Bake in the middle level of the oven about 35 minutes or until the tops are golden. Optional glaze: 2 tablespoons of fresh orange juice mixed with enough confectioner’s sugar to make a thin paste. Drizzle on the rolls when they are cool.
Wheat Rolls with Cumin, Coriander and Walnuts Makes 1 dozen medium-sized rolls Baking time: 20 minutes These are savory rolls good with soup or cheeses. Serve with the gorgeous holiday offering from Mt. Townsend Creamery, ”Holiday Cheer,” soft ripened and washed in Finn River cider, or a rich, blue-veined cheese like Rogue River Blue aged in vine leaves soaked in pear brandy. Add some local honey and you have a great gift. Or add apples or pears, a salad and a glass of wine and you have a meal light enough and heavenly The Port Townsend & Jefferson County Leader