Universal love for these grits… And welcome new bakers!
a sweet journey through baked: frontiers | explorations | elements | occasions
by Sheri
Universal love for these grits… And welcome new bakers!
by Sheri
Leave your links here for these cheesy, ooey gooey grits! Breakfast or dinner? White or yellow cornmeal?
by susan
Next up is Baked Cheese Grits
Yield: 4 Decent-size Servings
Post Sunday, 18 November
Ingredients
2 cups whole milk
1 cup stone-ground grits
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup, packed, extra-sharp cheddar cheese, about 4 ounces
1 cup, packed, Monterey Jack cheese, about 4 ounces
1 tablespoon unsalted butter
Assembly
Lightly butter the bottom and sides of a 10-inch cast-iron skillet or, alternatively, a similar size baking dish.
Pour the milk and 2 Cups water into a medium saucepan, cover, and heat on medium-high until the mixture boils, about 5 minutes. Uncover the pot, add the grits, salt, and pepper, and reduce the heat to medium. Stir constantly until grits are the consistency of thick soup, about 8 minutes. Reduce to a simmer, stirring every 2 minutes, and cook for about 15 to 20 minutes to let the grits thicken further. Cook 10 to 15 minutes longer, stirring constantly to prevent the grits from sticking to the bottom of the pan. The grits will be really sticky at this point.
Remove the pan from the heat and stir in 3/4 cup of the cheddar cheese, 3/4 cup of the Monterey Jack cheese, and the butter. Pour the grits into the prepared skillet and top them with the remaining cheeses. Turn the oven to broil.
Place the skillet directly under the heating element for 2 to 3 minutes, or until the cheese topping is melted and starts to brown, Serve immediately.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Here’s the roundup for the Buttermilk Pie, with the addition of a Twinkie Cake blogged by Matt on http://bakingsociety.com/ and Brown Butter Snickerdoodle cookies out of the new book!
Our hearts go out to all of our friends and fellow bakers who were impacted by Sandy. Hope everyone is all right! Who baked pie? How did everybody like it?
by susan
Next up for November 4th is a treat with a hint of autumn flavor.
Buttermilk Pie (with a hint of maple syrup)
Yield: One 9-inch pie
Ingredients
1 ball Classic Pie Dough (Page 58)
4 large eggs
2 Tablespoons plus 1 teaspoon flour
3/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup buttermilk
1/4 cup pure maple syrup
Dust a work surface with a sprinkling of flour and roll the dough ball out into a 12-inch round. Transfer it to a 9-inch pie plate and carefully work it into the bottom and up the sides, folding it under and crimping the edges as you go. Wrap and freeze the crust until it is firm, about 30 minutes (it will keep this way for up to 3 months).
Preheat the oven to 325 degrees F.
In a large bowl, lightly beat the eggs. Whisk in 2 Tablespoons of the flour. Don’t be alarmed if the mixture appears curdled after the addition of the flour – it will come back together. Add both sugars and whisk until the mixture is well combined and uniform in color. Whisk in the butter, buttermilk, and maple syrup until completely combined.
Sprinkle 1/2 teaspoon of the remaining flour over the unbaked pie crust. Pour the batter into the shell, sprinkle with the remaining 1/2 teaspoon four, and bake for about 1 hour, or until custard is set.
Set the pie on a wire rack to cool completely. Serve it at room temperature. Refrigerate and leftover pie, tightly covered, for up to 2 days.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
by Sheri
Lots of cute cookies this week – but they weren’t trouble-free!
by Sheri
Leave your links here for these ginger rum molasses cookies!
Next up for October 21 is a cookie full of fall flavors!
Joe Froggers, or Ginger Rum Molasses Cookies
4 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1 tsp baking soda
4 tbsp (1/2 stick) unsalted butter
1/4 cup vegetable shortening
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 1/4 cups dark molasses
3 tbsp dark rum
Coarse sugar for decor
Whisk the flour, salt, ginger, nutmeg, cloves, and baking soda. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together until there are no visible lumps. Add both sugars and beat until just incorporated. Scrape down the bowl, add the molasses, and beat until the mixture is uniform in color.
Prepare 1/3 cup very hot water. Add the flour mixture to the butter mixture, alternating with the hot water, in three parts, beginning and ending with the flour mixture. Scrape down the bowl, add rum, and mix for about 15 seconds. Cover the bowl and chill for at least 3 hours or overnight.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Dust a work surface with a sprinkling of flour. Roll the dough into a ¼ inch thick round. Cut out the cookies with a 2- to 3- inch round cookie cutter, and transfer them to the prepared baking sheets. Sprinkle a tiny bit of the sanding sugar onto each cookie.
Bake the cookies for about 8-12 minutes, until they are set. Place the baking sheet on a wire rack to cool for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely. Cookies can be stored for up to 3 days in an airtight container.
Makes about 36-48 cookies, depending on the size of the cutter.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
by Sheri
This cake was a challenging one for many of us. And it wouldn’t be Baked Sunday Mornings without a rogue baker – check out Bourbonnatrix’s pumpkin chocolate chip loaf from the first book!