Classic Babka
Classic Babka
What can I say? I am in a nostalgic mood this week. I have been working on my Easter menu and all sorts of favorite foods are being prepared. Babka is one of them.
Babka is a different bread from most others that I make. For starters, the recipe makes 6 loaves of bread at once. Great for gift giving in those quantities. Babka also uses much less flour than most of my bread recipes. Only 8 cups of flour for the 6 loaves. I can use close to 8 cups of flour for 2 loaves of other breads.
The babka dough is really a batter- so sticky you have to oil up your hands to divide the dough into the bread pans. This very tiny amount of dough rises to fill 9×5-inch bread pans. The result is a bread that is very light with a crunchy exterior and tender interior.
I can’t remember where I got this recipe. I still have the original handwritten recipe, but it isn’t handwriting I recognize. I made it for a baking class the other night and people seemed to really like it. I hope you do, too.
Babka
3 packets active dry yeast
1 c. warm water
1 c. sugar
8 c. bread flour
1 t. salt
5 large eggs
1 stick butter
2 T. oil
Grated rinds of an orange and a lemon
2 c. warm milk
1 c. raisins
1 egg mixed with 2-t. milk
In bowl combine yeast, water, sugar, 1 c. flour, and salt. Allow to stand 10 minutes. Beat in eggs, butter, oil and grated rinds. Add remaining flour alternately with milk, beating a total of five minutes. Stir in raisins. Dust a large bowl with flour and put in dough. Cover and allow to rise until doubled, about 2 hours. Generously grease loaf pans. This recipe will fill 6 standard loaf pans – 9×5 – inch. Lightly oil hands and divide dough into portions, smoothing tops as you place dough in pans. Cover and allow dough to rise until more than doubled, about 1 hour. Brush loaves with egg and milk mixture. Bake in a preheated 325 degree oven for 1 1/2 hours or until bread is well browned and sounds hollow inside when tapped. Mine is normally done at about an hour and 15 minutes. Cool a few minutes in pans before removing to racks to cool. Babka in great eaten warm from the oven.
Babka dough rising
Fresh from the oven
Easter Wreath Bread
Easter Bread Wreath
This Easter bread wreath, with eggs baked on top, is a favorite of mine. I hadn’t made one in a long time, and when I went to find my recipe, I couldn’t locate it. So I decided to make a new recipe. I wanted it to have a lot of flavor- something that would be fun served at a breakfast or brunch, but not too sweet. I added spices and raisins, but I could see using other dried fruits. I left it plain on top – but you could easily add a powdered sugar glaze. No, I did not hard cook the eggs first. They cook while the bread is baking. Saves a step, for sure. I tested the bread out with friends last night. Almost half was eaten before dinner, so I am confident to say, that this recipe is a winner. The texture of the bread is really nice and the dough is richly spiced. I added mace, but if you don’t have any mace, add a little more nutmeg or allspice. Mace is a spice I would encourage you to try sometime. So here is the recipe. Hope you like it as much as we did.
Cinnamon Raisin Easter Wreath Bread
4½ -5 c. flour
1 pkt. yeast
½ c. brown sugar
2 t. cinnamon
1 t. salt
½ t. allspice
½ t. nutmeg
½ t. mace
1 c. warm water
½ c. butter, melted
2 eggs
½ c. raisins
5-6 uncooked eggs, dyed if you like
Combine 2 cups flour, yeast, sugar, seasonings and salt in large bowl. Heat together water and butter until warm and add to flour mixture. Beat 2-3 minutes. Beat eggs and reserve 1 tablespoon of the eggs for brushing the top of the bread later. Add remaining eggs and another cup of flour to the bowl. Beat 4 minutes. Add the raisins and enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, but still soft. Place in oiled bowl turning to oil top. Note: I actually used my stand mixer, and just left the dough in the bowl to knead, and then covered it to rise. I was able to leave the dough a little sticky this way, using less flour. Cover and let rise until doubled, about 45 minutes. While dough is rising, prepare a pan. Grease a large baking sheet- or use a silicone baking mat. Grease a one cup oven-proof custard cup and place it upside down on the middle of the baking sheet. This will keep a “hole” in the middle of your wreath. If you don’t have a custard cup, you can use a metal one-cup measure instead. Punch dough down and divide in three pieces. Roll each piece into a 20-inch long rope. Braid the ropes together. Wrap the braid around the custard cup on the baking sheet and pinch ends together to keep the braid from coming apart. Cover and allow to rise until doubled (50-60 minutes). Just before baking, combine reserved egg with a little water and brush the wreath with the egg wash. Place 5 or 6 eggs on the top of the braid- being careful not to press down too hard. Bake in preheated 350-degree oven for 25 minutes. Cover bread with foil and bake 10-15 minutes longer, or until bread sounds hollow when tapped lightly. Here is the only tricky part. You have to remove the wreath, but not drop the glass custard cup in the middle. You can let the bread cool a few minutes before moving. I use a silicone baking sheet so I slide the whole thing off the baking sheet and onto a cooling rack. I use two large spatulas to lift the wreath up and leave the custard cup behind. If it doesn’t come right out, use a knife to loosen. Just lift the wreath up enough to slide the custard cup out. Let cool before serving- store leftovers in fridge – because of the eggs on top. Makes 1.
Ready for the oven
Place eggs on top before baking
Fresh Spring Salad
Spring Salad
I learned at an early age to appreciate a good salad. My mother really knew how to make a salad. Her prepping a tossed salad was a ritual I observed often as a kid.
My mother was a big believer in a tossed salad. She wasn’t fond of salad where the dressing was just poured over the top.
She also was a firm believer that most people over dressed their greens. She said when you tossed a salad properly, there should not be a puddle of dressing in the bottom of the bowl. She was right.
Mom also liked to serve salad on its own, not with the rest of the meal. She said that way you really enjoyed your salad. We always ate salad before the rest of the meal. I still prefer to do that.
When I was making this salad for dinner the other night, it made me remember the first time I bought her a one pound box of Spring greens. She was not a fan of iceberg lettuce and used assorted greens in her salads, along with other veggies. I knew she would love the mix of greens.
The problem was, as she told me later, that she couldn’t empty the box. She said every time she grabbed a handful of greens out to make a salad, the rest would just expand. She said she had made several salads and the box didn’t appear any emptier.
So here is the salad I made the other night. Just the perfect starter for any Spring dinner.
Spring Salad
4 c. Spring mix greens
6 asparagus spears
4 oz. sugar snap pea pods
1 carrot- shredded finely
3 broccoli stems, shredded finely
1/2 c. diced sweet onion
fresh parsley, chopped
olive oil
balsamic vinegar
salt and fresh ground pepper
4 oz. feta cheese crumbles
Wash and spin dry the greens and place in salad bowl. Trim tough ends off asparagus and steam 4 minutes. Place in cold water to stop cooking and cut into 1-inch pieces. Add to greens. Add remaining vegetables to salad bowl. Drizzle with oil- not too much- and then toss. Add salt and pepper to taste and drizzle with balsamic vinegar. Toss again. Serve in individual bowls and add cheese to taste. Serves 3-4.
Crab Cakes
Crab Cake
I was lucky enough to get a great price on lump crab meat. A local store had cans on sale for about half the normal price. I have been dreaming about crab cakes, so it seemed like the perfect time to make some.
The secret to crab cakes it adding just enough ingredients to hold the crab meat together, without losing the beautiful texture of the crab in the process. These crab cakes did all that. I also have fresh chives in the garden, so I used them in my crab cakes. They added such nice flavor to them.
I also used a little sour cream to help hold them together and to add moisture. I know many who prefer mayo as a binder. Either works, I just like sour cream.
I have pan fried them in the past, but decided to bake these in the oven. Either method works. It just comes down to what you prefer.
We had them with fresh asparagus and a green salad. It was a truly special meal
.
Crab Cakes
2 eggs
2 T. sour cream or Greek yogurt
1 t. thyme
1 t. lemon juice
½ t. cayenne pepper
½ t. dry mustard
Salt to taste
¼ c. fresh chopped parsley
¼ c. fresh chopped green onions or chives
About ½ c. breadcrumbs
1 lb. lump crab meat
Olive oil
Mix all the ingredients together, except oil. Start with about ¼ cup of the breadcrumbs and add just enough to hold the mixture together. Mixture will be crumbly. Form into patties- you can make 4 large or 8 small.
You can cook them one of two ways.
To bake: Place the crab cakes on a lightly oiled baking sheet and brush the cakes with a little more oil. Bake in a preheated 450- degree oven for 15 – 18 minutes, for small cakes. Bake 20-24 minutes for large cakes. Turn them once during baking to brown both sides.
To pan fry: Heat skillet to medium hot. Add oil and gently add the cakes. Cook for 4-5 minutes per side, or until golden brown and crispy. Turn once, carefully, to brown on both sides.
Beer Battered Fish Tacos
Catfish Tacos
I had a request from a dear friend to make fish tacos. I’ve made them before with several different fish, but I prefer catfish. I just think the texture works well with the batter. Any mild fish you like, would work fine.
This batch was my favorite, so far. I used Corona beer in the batter with some eggs, flour and lime zest. The toppers were a sauce made with mayo, enhanced with chili powder, capers and cumin – recipe follows.
I also made a mango salsa to use on the tacos- with onions, garlic and cilantro- recipe follows. The flavors all worked so well together. I am always tweaking recipes, but this one- for now- will remain unchanged. This time of year, there are fish fries every Friday. I’ve gone to several and had great meals. I would opt to stay in for these tacos.
Fish Tacos
Batter:
3 eggs, beaten
6 oz. Corona beer- drink the rest- you deserve it
1 c. flour
zest of 1 lime
salt and pepper to taste
a couple of dashes of hot sauce
Combine all the batter ingredients and beat together until smooth. Let sit at least 30 minutes before using.
2 lbs. catfish, cut into 2 oz. pieces
extra flour for dredging
oil for deep frying
Heat oil in pan to 375 degrees. While oil is heating up, dry fish off as much as you can. Season with salt and pepper and toss the fish in the extra flour to coat lightly. Dip fish in the batter, and fry, a few pieces at a time until golden brown. Drain on paper towels and continue cooking until all the fish is done. To serve place a piece or two of fish in a taco shell and top with mango salsa and dipping sauce. You can also add some shredded lettuce, if you like.
Mango Salsa
1 large mango, peeled, pitted and diced
1/2 c. diced sweet onion, or a little more
3 T. oil
2 T. cider vinegar
1/4 c. chopped cilantro
2 cloves minced garlic
1/2 t. cumin
1/4 t. cinnamon
salt and pepper to taste
hot sauce to taste Combine all ingredients. Cover and chill until ready to use.
Dipping Sauce
I must admit to using tartar sauce as my inspiration for this sauce. I wanted the same sort of sauce, but with Mexican flavors. The combo worked really well on the fish tacos.
1 c. mayo
1 T. chili powder
juice of 1 lime
2 t. cumin
1 clove minced garlic
1 T. capers, drained
salt and pepper to taste
hot sauce to taste
Combine all ingredients and chill until ready to use.
Homemade Pineapple Sorbet
Pineapple Sorbet
Sorbet can be the perfect ending for almost any meal. I was making dinner for a couple of friends and wanted something light for dessert. I had this pineapple and knew right away I wanted to make a sorbet.
You can use pretty much any fruit to make sorbet. Pineapple is one of my favorites. The ingredients are fruit and sweetener. After that, extras like fruit juices, extracts, herbs and spices are up to you. Keep it simple, or spice it up, to suit your mood. I often add fresh herbs to my sorbet. Mint is the obvious choice, but I have also added basil, lavender and pineapple sage.
Keep in mind that once frozen, the mixture will taste less sweet. Sweeten to taste, but allow for that change in flavor. If it isn’t sweet enough for you once it is frozen, you can add a little honey when processing it. You can also serve it topped with a fruit syrup for extra sweetness, if desired.
Pineapple Sorbet
1 pineapple
½ c. sugar- or a little more to suit your taste
1 T. lemon juice
Wash pineapple, remove rind and core. Chunk up the flesh of the pineapple and puree in a food processor until smooth. Place pineapple puree in a bowl and sweeten to taste. I had a really ripe, sweet pineapple, so I used about ½ cup of sugar. You might want more, or less, according to your own taste. Once frozen, the sorbet will taste less sweet- so make sure to sweeten it enough. You can also sweeten with honey. Stir in the lemon juice, too. Place in a container with a lid and place in freezer.
Once the mixture is frozen- remove from the freezer, let soften a little bit- just a few minutes. Use a spoon or fork to break off chunks of the sorbet. Place in a food processor and puree until smooth. Mixture should start to look creamy. I have had the most success using a smaller processor and doing this in batches, but do what works for you. Return to freezer until ready to serve.
Note: You can repeat the process of processing another time or two. Each time the frozen sorbet is reprocessed, it will get a little smoother. I only processed this pineapple sorbet one time- after it was frozen. The texture was delightful and my guests loved it.
Yield: You should get about a quart of sorbet.
Easter Egg Biscotti
Easter Egg Biscotti
We made these in an Easter Baking class last night. Everyone enjoyed them. I get so many requests for this recipe, I decided to post it again. This is a treat from my childhood. Rose Dieglio was the mother of my best friend, Debbi. Rose made these every year, and I loved them. Years later, she was kind enough to share her recipe with me. I always make a bunch to hand out to friends and family. It is a tradition I enjoy very much.
The dough is a type of cookie. You roll the dough out in pieces about the size of eggs. Make an intent in the dough and press in a tinted egg. The egg does not have to be cooked- it will cook when the biscotti bakes. Once baked, the biscotti can be topped with a powdered sugar glaze and sprinkles, if you like.
Easter Egg Biscotti
1 c. shortening or butter- I use butter*
1 ½ c. sugar
4 eggs
5 t. baking powder
1 t. salt
2 t. vanilla
1 c. milk
6 c. flour
24-30 eggs, plain or dyed
Powdered sugar glaze
Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they spread when baking. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30. Store in fridge.
* If using butter- chill dough a couple of hours before baking.
Sugar glaze
2 c. powdered sugar
2-3 T. milk or orange juice
1 t. vanilla
Food coloring, if desired
Mix together until smooth and of drizzling consistency.
Easter Cupcakes
Trio of Easter Cupcakes
These cupcakes would make a great dessert for Easter- or any spring time party. They are also a fun dessert for kids to make.
I started out by making a double batch of my classic white cupcakes- recipe follows. I also made a double batch of white chocolate frosting. To add a little color to the cupcakes, I divided the batter into three bowls and tinted each of them a different pastel color. As I filled the pans, I just added a spoonful of each of the tinted batters in them. They came out really nice. I made three different cupcakes: bunnies, chicks and nests. Details on how to make each of them are listed below.
Classic White (Vanilla) Cupcakes
1 cup sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees. Line a muffin pan with 12 paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake 20 to 25 minutes. Cupcakes are done when they springs back to the touch. Makes 12.
White Chocolate Frosting
6 oz. white chocolate – if using bars, chop before melting
1 stick (4 oz.) cold butter, cut into cubes
1-2 c. powdered sugar
1 t. vanilla
Melt chocolate. I just melt mine in a microwave safe dish, but you can use a double boiler. Let chocolate cool down a little. Beat butter into the melted chocolate. Beat until smooth and then beat in the powdered sugar and vanilla. Whip until frosting is smooth and fluffy. I normally beat for 5 minutes or longer. If too thick, add a few drops of water or milk. For this recipe, I made a double batch of frosting.
Bunnies
extra white chocolate
food coloring- pink or red
chocolate chips
pastel ( pink) M&M’s
Make bunny ears by melting some white chocolate and putting it in a piping bag or bottle. On wax paper, make outline of the ears in white chocolate and allow to cool/harden. Place a drop or two of pink or red food coloring in a microwave safe bowl and add some white chocolate. Melt in microwave, being careful not to burn the chocolate and stir until it turns pink. Pipe the pink chocolate into the middle of the ears. Allow to harden before peeling off of the was paper. Using a star tip, pipe frosting on cupcake. I made three layers – to add height to the cupcake. place ears on cupcake and add chips/candy for eyes and mouth.
Chicks
Frosting tinted yellow and green
mini chocolate chips
fruit roll up
Using star tip, pipe the chick’s body onto the cupcake in yellow frosting. Pipe on head and wings. Pipe green frosting around chick to form a nest. Use mini chips for eyes and cut fruit roll up for beak.
Nests
Frosting tinted green
egg shapes malted milk balls- or you could use jelly beans
Pipe green frosting on cupcakes to make nests. Add three, or more, candies in the middle for eggs.
Piping pink filling in ears
rainbow cupcake
bunnies
Chick cupcake
The nest cupcake
Cinnamon “Bunny” Breads
Cinnamon “Bunny” Breads
These slightly sweet bunny breads are a great addition to your Easter table. They can be used for breakfast or brunch. They could also be served with dinner, minus the candies!! The dough itself has plenty of cinnamon flavor and a slightly dense texture. They are moist enough to eat just the way they are, or spread with butter. My favorite parts are the feet- which are a little crunchy. The recipe makes 6 bunnies. I chose to decorate mine with melted white chocolate and candies, but they are also pretty when left un-decorated. This would be a fun decorating activity for kids, too.
Cinnamon “Bunny” Breads
6-6½ c. flour
¾ c. sugar
2 pkts. Active dry yeast
1 T. cinnamon
1 t. salt
1 c. milk
½ c. water
¼ c. butter – half a stick
5 eggs – save one for brushing the breads
White chocolate and tiny candies for decorating
In mixing bowl place 2 cups of the flour with the other dry ingredients. Heat milk, water and butter together until very warm. Butter does have to melt completely. Place milk mixture in bowl with flour mixture and beat for 3 minutes. Add another cup of flour and beat another 2 minutes. Beat in 4 eggs and gradually add enough flour to make a soft dough. Place dough on a floured surface. Knead until smooth. Return dough to bowl and cover, allowing to rise until doubled, about an hour. Grease two large baking sheets, or cover in parchment or use a silicone liner. You will put 3 bunnies on each sheet. Place dough on floured surface. Divide into 6 pieces. Each piece will be a bunny. To form a bunny, take about a third of one of the pieces of dough. Shape into a round and place on a greased baking sheet. This is the body. Use about ¼ cup of the dough to form the head. Flatten the head a little on one edge and tuck the flattened part under the body. Pinch off a tiny piece for the nose and place on the head. Divide the rest of the piece of dough into 6 pieces. Use 4 pieces to form the feet. Shape into balls and tuck one edge under the body, like you did with the head. Use the last two pieces for the ears. Roll each into a tube, shape a little to look like ears, and stick one edge under the head. Repeat with the rest of the dough pieces. You’ll end up with 6 bunnies. Cover with plastic wrap, then a towel, and allow to rise in a warm place until doubled, 30-60 minutes. Preheat oven to 350 degrees. Combine remaining egg with a tablespoon of water and beat to combine. Remove the plastic wrap from the bunnies. Brush the bunnies with the egg mixture, covering completely. Bake for 20-25 minutes, or until golden brown and bread sounds hollow when tapped lightly. I switched the baking sheets in the oven after 10 minutes, so the bunnies bake evenly. Cool on rack. Once cool, decorate with melted chocolate, piped on to make whiskers. You can also use the melted chocolate to affix candies. Makes 6 bunnies.
ready to bake
Freshly baked
Veggie “Roses” Tart
Veggie “Roses” Tart
This tart is sure to get some attention at your next party. A flaky crust and cheese filling are topped with veggies. The special part, is that the vegetables are rolled up to resemble roses. Simple and elegant.
It really is easy to make, although a bit time consuming. It can be made a day or two ahead, baked, and then just reheated when you want to serve it. There are three parts to it. The crust- which I made using a favorite pie crust recipe. The filling- a mix of cheeses, eggs and some herbs. Finally the topper. Various veggies, peeled into thin ribbons, wound into little “roses”, and placed on the cheese layer. My friend, Kat, saw a similar creation and posted it. I loved it, and decided to try and create one of these tarts myself. I switched some things from the one she posted. I made my own crust and used some different veggies. So here is how I did it.
The crust:
This is an old family recipe. Simple and flaky. It makes 2 crusts- so I used the other one for another dish. You could make two tarts or freeze the rest for another time.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. shortening, chilled, or use lard or coconut oil, I used coconut oil
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening. Toss in vinegar and water, 1 tablespoon at a time, until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
The crust was rolled out, using half the dough, and fitted into a 9-inch tart pan. I blind baked it- to insure it would be cooked through- because the tart doesn’t cook that long. I poked the crust all over with a fork, then I topped the crust with a sheet of foil and then a pound of dry pinto beans. You can use pie weights, if you have them or uncooked rice. I have a jar of pinto beans that I keep just for blind baking. The crust is placed in a 425 degree oven and baked for 15- 20 minutes. It should be taken out of the oven before the edges get too brown. Set aside until you are ready to fill it.
The Filling:
I used a combination of cheeses and eggs, with some seasonings. I am not sure I needed the eggs- but I wanted the cheese to set up.
1 (15 oz.) container ricotta cheese
1/2 c. Parmesan cheese
2 eggs
1 t. salt- or to taste
1 t. dried oregano
1 t. dried basil- or 1 T. fresh basil
healthy dash of hot sauce
Combine all ingredients and spread over the crust.
The veggies:
Even though these are listed last, you might want to get them ready ahead of time. I used a vegetable peeler to make “ribbons” out of the veggies I used. You could also use a mandolin, if you have one. Some were going to be hard to roll- so I steamed them in the microwave, in batches, for several minutes. That softened them up and partially cooked them. They should be tender- they don’t get much softer in the baking process. Dry them off on paper towels. When I was ready to use them- I grabbed a “ribbon” and rolled it up, adding more ribbons until I had a little “blossom”. As I made them I stuck them in the cheese mixture- already spread over the crust. Sometimes I used 2 veggies in one flower to make it look more interesting. Once the surface was covered, I pressed them down a little so they would all be the same height, roughly. Season with some salt.
I used
2 zucchini
2 yellow summer squash
2 really big carrots – made for wider ribbons
1 really big beet*
I had some pieces left over and just made a stir fry with them.
Baking the tart:
Place the tart on a baking sheet and bake in a 350 degree oven for about an hour. Crust should be nice and golden around the edges and the veggies should be tender.
* The beet was the trickiest- but I wanted that pop of red. I peeled the skin off first, then tried to peel the longest pieces I could. Some were a little short, but once steamed, they still worked pretty well. sometimes I’d finish a beet center off with a longer zucchini ribbon to hold it together.
Spread cheese mixture over the crust
Start placing the “roses” on the cheese mixture
Keep filling in the tart until full.
