1/2 cup wild rice
2 1/2 cups warm water (105°F. to 115°F.)
2 tablespoons honey
1 envelope dry yeast
3 cups whole wheat flour
1 cup nonfat dry milk powder
3/4 cup toasted shelled sunflower seeds
1/2 cup toasted wheat germ
1/4 cup vegetable oil
2 teaspoons salt
2 1/2 cups (about) bread flour
1 large egg beaten with 2 tablespoons water
Cook rice in medium pot of boiling salted water until very tender, about
40 minutes. Drain. Cool completely.
Stir warm water and honey in large bowl. Sprinkle yeast over, let stand
until foamy, about 8 minutes. Add rice, whole wheat flour, dry milk, 1/2
cup sunflower seeds, wheat germ, oil and salt and stir until well blended.
Gradually mix in enough bread flour to form dough. Cover dough and let
rest 15 minutes.
Turn out dough onto floured surface. Knead until smooth and elastic, adding
more bread flour if sticky, about 10 minutes. Oil large bowl. Add dough,
turning to coat. Cover bowl with clean kitchen towel. Let dough rise in
warm area until doubled, about 1 hour.
Line large baking sheet with parchment. Punch down dough. Turn out onto
lightly oiled surface. Knead briefly. Divide dough into 2 pieces. Roll
each piece between work surface and palms into 12x3-inch loaf. Transfer
loaves to oiled baking sheet, spacing evenly. Cover with kitchen towel.
Let rise in warm area until almost doubled, about 45 minutes.
Preheat oven to 375°F. Brush loaves generously with egg mixture. Sprinkle
with 1/4 cup sunflower seeds. Using sharp knife, cut 3 slashes crosswise
in surface of each loaf. Bake until golden and tester inserted into center
comes out clean, 35 minutes. Transfer loaves to racks; cool. (Can be made
1 day ahead. Wrap in plastic and store at room temperature.)
Ham With Apple Mustard Glaze
a 12- to 14-pound shankless skinless smoked-cured ham
whole cloves for studding ham
1/2 cup apple jelly
2 tablespoons Dijon mustard
Preheat oven to 350°F.
Score top of ham into diamonds and stud center of each diamond with a
clove. On a rack in a roasting pan bake ham in middle of oven 1 1/2 hours.
In a small saucepan heat jelly over moderate heat, stirring, until melted
and smooth. Remove saucepan from heat and stir in mustard. Spread glaze
evenly on top of baked ham and bake 35 minutes more.
Transfer ham to a platter and let stand 15 minutes.
Roast Turkey With Shitake Mushroom Gravy
turkey
1 20- to 21-pound turkey, neck and giblets reserved
3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter, melted
4 cups chicken broth
Mix rosemary, thyme, tarragon, pepper and salt in small bowl. Pat turkey dry
withpaper towels and place on rack set in large roasting pan. If not
stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon
stuffing into main cavity. Tie legs together loosely to hold shape of
turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey
neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is
not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour
before roasting.)
Position rack in lowest third of oven and preheat to 425° F. Drizzle melted
butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45
minutes. Remove turkey from oven and cover breast with foil. Reduce oven
temperature to 350° F. Return turkey to oven; roast unstuffed turkey 1 hour
(roast stuffed turkey 1 hour 30 minutes).
Remove foil from turkey; pour remaining 2 cups broth into pan. Continue
roasting turkey until meat thermometer inserted into thickest part of thigh
registers 180° F. or until juices run clear when thickest part of thigh is
pierced with skewer, basting occasionally with pan juices, about 1 hour 40
minutes longer. Transfer turkey to platter; tent with foil. Let stand 30
minutes. Reserve liquid in pan for gravy.
gravy
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter
in heavy large saucepan over medium-high heat. Add mushrooms and rosemary
and sauté until mushrooms begin to soften, about 3 minutes. (Can be made
3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand
at room temperature.)
Discard turkey neck and giblets from pan juices in roasting pan. Transfer
pan juices to large glass measuring cup. Spoon off fat. Add enough chicken
broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste
and whisk until smooth. Bring mixture to boil, stirring frequently. Boil
until thickened to light gravy, about 10 minutes. Mix in cream, thyme and
tarragon. Season with salt and pepper. Serve turkey with gravy.
Jalapeno Corn Bread
1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
4 jalapeños, seeded but not deveined, chopped
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
2 eggs, beaten to blend
3 tablespoons butter, melted
Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 7
ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl.
Add to dry ingredients and stir until just mixed. Pour into prepared pan.
Bake until firm to touch, about 30 minutes.
Chocolate Mint Fudge
6 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
1/4 cup marshmallow creme
1 1/2 ounces unsweetened chocolate, chopped
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup water
1/3 cup whipping cream
1/4 cup (1/2 stick) butter, cut into pieces
Line 9x5-inch loaf pan with foil, overlapping sides. Place first 4
ingredients in metal bowl. Mix sugar, milk, water, cream and butter in
heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves.
Brush down sugar crystals from sides of pan using pastry brush dipped into
water. Increase heat to high; bring to rolling boil. Reduce heat to
medium-high; stir slowly with wooden spoon until clip-on candy thermometer
registers 232°F, about 9 minutes.
Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir
vigorously with wooden spoon until chocolate melts and fudge thickens
slightly, about 2 minutes (mixture should still be very soft and glossy).
Immediately pour fudge into prepared pan; smooth top with rubber spatula.
Refrigerate fudge until firm enough to cut, about 2 hours.
Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of
fudge. Cut into 24 pieces. (Can be made 1 week ahead. Chill in airtight
container. Serve at room temperature.)
variations
Use butterscotch morsels in place of all chocolate (about 8 ounces). Leave
out the peppermint extract. Your Italian friends will tell you that you've
made penuché.
Use semi-sweet chocolate morsels in place of all chocolate (about 8 ounces).
Leave out the peppermint extract.This will produce an American-style fudge.
Use white chocolate morsels in place of all chocolate (about 8 ounces). Leave
out the peppermint extract. This variation was introduced by Patrick James Murphy.
Orange Bread
candied orange peel
2 navel oranges
3/4 cup sugar
Cut oranges lengthwise into eighths and peel, reserving flesh for another
use. With a sharp knife remove white pith, leaving peel. In a saucepan
combine peel with enough cold water to cover and simmer 10 minutes. Drain
peel in a colander and return to pan. Add enough cold water to cover peel
and simmer 10 minutes more. Drain peel in colander. In pan combine peel,
sugar, and 1/4 cup water and cook over moderate heat, stirring
occasionally, until sugar is dissolved. Cook peel mixture at a bare simmer,
stirring occasionally, until syrup is thickened, about 15 minutes. Remove
peel from syrup with tongs and transfer to a rack to cool and dry
completely (overnight if necessary). Candied orange peel may be made 2 days
ahead and stored in an airtight container. Chop peel fine.
bread
2/3 cup sugar
3 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
3/4 stick (6 tablespoons) butter, melted and cooled
Preheat oven to 375°F. and lightly grease and flour a loaf pan, 9 1/4 by 5
1/4 by 2 3/4 inches, knocking out excess flour.
In a large bowl whisk together sugar, flour, baking powder, and salt.
Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In
another small bowl whisk together egg, milk, and butter and add to flour
mixture, stirring until just combined. Stir in peel mixture (batter will be
very thick). Transfer batter to pan, smoothing top, and bake bread in
middle of oven 50 minutes, or until a tester inserted in center comes out
clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to
cool completely.
Chocolate Orange Fudge
2 cups superfine sugar
2 ounces unsweetened chocolate, chopped
2/3 cup heavy cream
1/8 teaspoon salt
1 tablespoon butter
1/3 cup finely chopped candied orange peel
Butter an 8-inch square glass baking dish.
In a heavy 2-quart saucepan combine sugar, chocolate, cream, and salt and
cook over moderate heat, stirring constantly, until sugar is dissolved and
chocolate is melted. Cook mixture, without stirring, until a candy
thermometer registers 238°F. Remove pan from heat and add butter and orange
peel, swirling pan without stirring. Cool fudge 5 minutes and beat with a
wooden spoon until it just begins to lose its gloss (do not overbeat or
fudge will seize). Pour fudge immediately into baking dish and cool 15
minutes, or until it begins to harden. Cut fudge into 1-inch squares and
cool completely. Fudge may be kept, in layers separated by wax paper in an
airtight container lined with wax paper, in a cool dry place 2 weeks.
Garnish fudge with candied orange peel slices.
Pecan Balls
dough
2 tablespoons unsweetened cocoa powder
3/4 cup plus 1 tablespoon confectioners' sugar
2 cups vanilla-wafer crumbs (from about 55 cookies)
1/2 cup pecans, toasted, cooled, and chopped fine
1/3 cup bourbon
3 tablespoons honey
In a small bowl sift together cocoa powder and 1 tablespoon confectioners'
sugar.
In a bowl stir together wafer crumbs and pecans. In a small bowl whisk
together bourbon, remaining 3/4 cup confectioners' sugar, and honey and
pour into crumb mixture, stirring with a fork until combined well. Form
teaspoons of mixture into balls and roll, 4 at a time, in cocoa mixture.
Bourbon balls may be kept, in layers separated by wax paper in an airtight
container lined with wax paper, in a cool dry place 1 week.
Sugar Cookies
1/2 cup vegetable shortening, melted and cooled
1/2 stick (1/4 cup) butter, melted and cooled
1 cup sugar plus additional for coating the cookies
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
In a large bowl stir together the shortening, the butter, 1 cup of
the sugar, the egg, and the vanilla. Into the bowl sift together the flour,
the baking soda, and the salt and stir the mixture until it forms a dough.
Chill the dough, covered, for at least 2 hours or overnight.
Preheat the oven to 375°F. Roll rounded tablespoons of the dough into
balls, roll the balls in the additional sugar, coating them completely, and
arrange them 3 inches apart on lightly greased baking sheets. Flatten the
balls with the bottom of a glass dipped in the sugar, or cross hatch with a
fork (the edges will crack slightly) and bake the cookies in batches in the
middle of the oven for 8 to 12 minutes, or until they are pale golden.
Transfer the cookies to racks and let them cool.
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