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Category: Pastry

Cinnamon Buns

Cinnamon Buns

There is nothing quite as satisfying as mastering dough. The possibilities of what you can create are endless when you have a solid recipe and a little bit of knowledge.

A few notes on the following recipe: the flour total in the recipe also accounts for the flour you use to flour the surface on which you will be rolling the dough out on.  Do not add all the flour to the mixing bowl, save a bit for the counter.

If you have a thermometer do use it the get the temperature of the milk, butter and sugar mixture. If it gets too hot it will kill the yeast.

 

Cinnamon Buns

dough:

4 – 4 1/2 cups of flour

1 package of yeast –  I use quick rise

1 cup of milk

1/3 cup of sugar

1/3 cup of butter

1 teaspoon of salt

2 eggs

In a mixer bowl combine 2 cups of flour and the yeast.

Over medium low heat, heat the milk, sugar, butter and salt to 115 degrees.

Add the liquid to the flour mixture. Add the eggs.

Using the dough hook beat at low speed for 30 seconds. Turn the mixer to high and beat for 3 minutes.  Turn the mixer to medium and add 2 cups of flour. Knead the dough for 4 minutes. If it is sticky you can add a few tablespoons of flour.  Knead for 2 more minutes. You should have a moderately stiff dough that is smooth and elastic.

Form into a ball and place in an oil rubbed bowl. Be sure to roll the ball to ensure the entire surface is covered in oil. Cover with plastic wrap and a tea towel. Place it somewhere warm to rise for an hour.

After an hour punch down and divide in half. Allow to ret for 10 minutes.

filling:

3 tablespoons of butter – melted

1 cup of brown sugar

3 teaspoons of cinnamon

1 cup of whipping cream

Making cinnamon buns on Nutmeg Disrupted

 On a lightly floured surface roll half the dough to a 12 x 8 inch rectangle.

Brush the surface with melted butter. Combine the cinnamon and sugar. Sprinkle the surface with the sugar cinnamon mixture. Starting with the longest side roll the dough, pinch the seam to seal. Set aside with the first roll. Lightly cover with plastic wrap and allow to rest for 10 minutes.

Preheat oven to 375 degrees.

Spray pans well with non stick spray.

Making cinnamon buns on Nutmeg Disrupted

Using a serrated knife slice the dough into 2 inch rolls. Place in prepared pans leaving space between each roll.

Making cinnamon buns on Nutmeg Disrupted

Pour 1 cup of whipping cream over the rolls, split between the number of pans used.

Bake for 20 – 25 minutes.

Remove from oven and invert on a plate. Allow to sit for 5 minutes before removing pan.

Fresh cinnamon buns on Nutmeg Disrupted

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Yorkshire Pudding

Yorkshire Pudding

Yorkshire Pudding. Those crisp little cups of love made just for filling with rich flavorful gravy! They are not hard to make at all,  they just take a little bit of time and planning!

Traditionally they are served with roast beef but go well with any meat or poultry dish.

Yorkshire Pudding from Nutmeg Disrupted

Yorkshire Pudding

2 cups of all purpose flour

2 cups of milk

6 eggs

1 teaspoon of salt

canola oil

 

Break the eggs into a large bowl.

Using a wisk, beat well to break up the yolks. Add the milk. Now add the flour and salt. Wisk well to combine thoroughly. Place the batter into the fridge for a couple of hours.

Heat oven to 400F.

You have choices as to what kind of cooking vessel to use to cook the puddings off. Muffin tins, bread pans or even cake pans work well.

Spray the pans well with non stick spray. I never skip this step, even when using non stick bakeware.

Pour a tiny amount of canola oil to cover the bottom surface of the pans.

I always place the pans onto cookie sheets before going into the oven. It helps catch any spills or overflows which can make one heck of a mess at the bottom of the oven. Place the pans into the oven to heat for 10 minutes.

I like to pour the batter into a large measuring cup for the next step. It makes quick work of a hot job.

Leaving the pans in the oven fill them half full with batter. Bake for 25 minutes.

Enjoy immediately!

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Apple Pie Filling

Apple Pie Filling

Surrounded by thick forest, with trees so big you couldn’t wrap your arms around them. The forest floor a cushion of moss, wild flowers and fallen leaves. Rays of sunlight streaming through the tree tops like something out of a child’s fairytale. It  was a little slice of heaven.

That was 18 years ago.

It was where I grew my first garden and had fruit trees. Where the passion for growing my own food was ignited. Where I read as many books as I could to learn how to can and preserve everything I was growing.

Along with all the pickles and jams I made, my most cherished jars were the 9 liter jars of apple pie filling made from the tree out back.

This recipe is super easy all the work is in the prep, but once the apples are peeled the rest of the job is  breeze.

Apple Pie Filling
 
Author:
Recipe type: Preserving
Cuisine: Dessert
Serves: 9 1 liter jars
Ingredients
  • 36 cups of apple, quartered and peeled
  • 1 teaspoon of salt
  • 1¾ teaspoon of lemon juice
  • 3 cups of sugar
  • 1 tablespoon of cinnamon
Instructions
  1. Wash, peal and core apples.
  2. To prevent darkening use Fresh Fruit Powder following the directions on the label.
  3. Drain apples and place in a large kettle with the remaining ingredients.
  4. Bring slowly to a boil and simmer until all the sugar is dissolved, stirring constantly.
  5. Pack into hot jars leaving 5cm of headspace.
  6. Seal and process in a hot water bath for 25 minutes.
  7. Remove jars and allow to cool completely.
  8. To make a pie line a pie pan with pastry.
  9. Sprinkle with 2 tablespoons of cornstarch.
  10. Add one jar of filling and sprinkle with 2 more tablespoons of cornstarch.
  11. Cover with pastry, seal edges and cut vents.
  12. Bake for 10 minutes at 425F then reduce to 350F and bake for 30 - 40 minutes.
  13. Makes 9 - 1 liter jars of pie filling

 

Canning apple pie filling on Nutmeg Disrupted

 

Cooking apples for pie filling on Nutmeg Disrupted

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Fennel Onion Tart

Fennel Onion Tart

Fennel. My latest obcession.

Using fresh fennel on Nutmeg Disrupted

Like lentils, I have been putting fennel in and on everything.

I am very lucky, being a Produce Manager I have access to the freshest produce available and I take full advantage of it.

I made this tart using freshly made Ricotta and sweet onions. Store bought puff pastry makes the prep quick and easy.

 

Fennel Onion Tart

1 package of frozen puff pastry

1 cup of fresh ricotta cheese

1/4 cup of sour cream

7 slices of bacon, chopped and fried

3/4 cup of thinly sliced fennel

1 small onion, thinly sliced

1/2 cup of grated asiago cheese

salt and pepper

Roll out the puff pastry on a floured surface to a 10 x 12 sheet. Place on a greased cookie sheet. Roll out the second square to a 10 x 12 sheet. Brush the first sheet lightly with water. Place the second sheet directly on top of the first sheet.

Making a Fenel Onion Tart on Nutmeg Disrupted

Mix the ricotta, sour cream, salt and pepper until smooth.

Heat oven to 400 degrees F.

Spread the ricotta sour cream blend on the pastry leaving an inch boarder on all sides.

Layer the fennel, onions and bacon across the tart. Sprinkle with the asiago cheese.

Bake for 20 – 25 minutes or until the pastry is nice and golden brown.

Finished Fennel Onion Tart on Nutmeg Disrupted

Cut into squares and top with a few fresh fennel fronds.

 

Fennel Onion Tart on Nutmeg Disrupted

 

 

 

 

 

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Kale & Shallot Phyllo Pizza

Kale & Shallot Phyllo Pizza

Thinly sliced shallots for phyllo pizza from Nutmeg Disrupted

I handle 1000’s of pounds of fresh produce every week. It is a food lovers dream and I am loving my job. It has inspired my use of fresh fruits and vegetables even more then I thought possible.

My greatest love lately has been kale and shallots. Wanting to use them both in a different way my mind went to pizza. But not a heavy crust pizza, I was looking for something light and crispy with a touch of elegance. Phyllo pastry was an obvious choice.

I have used it in many sweet applications so it was looking forward to using it in a savory recipe.

This is a sauce less recipe where the focus is on the Parmigiano-Reggiano and of course the vegetables.

Phyllo Pizza

1 package of phyllo dough

1/2 cup of melted butter.

5 shallots finely sliced

roma tomatos sliced

a bunch of kale chopped fine

yellow pepper slice

Parmigiano Reggiano finely grated

mozzarella grated

 

Topping for a Phyllo Kale & Shallot Pizza from Nutmeg Disrupted

Spray the surface of a cookie sheet with non stick spray.

Place two sheets of phyllo dough on the cookie sheet.

Lightly brush the entire surface with butter. Sprinkle the surface with kale and reggiano, using as much or as little as you would like.

Builing the crust for the Phyllo Kale & Shallot Pizza in the Nutmeg Disrupted kitchen

Repeat buttering each layer and adding kale and reggiano as you go along until you have a stack of about 16 sheets thick.

Place the tomatos, shallots, pepper, remaining kale, parmigiano reggiano and mozzarella across the top. It is a delicate crust to do not over load it too much. Or if you do plan on eating it with a fork! Which is perfectly alright!

Phyllo Kale & Shallot Pizza ready for the oven in the Nutmeg Disrupted Kitchen

Bake at 375 degrees for 20 to 25 minutes until the edges are nicely browned. Allow to cool for a few minutes before cutting.

Finsihed Kale & Shallot Pizza from Nutmeg Disrupted

 

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