Recipes

Whey Bread

by  • 

Ingredients

375 grams All Purpose Flour (3 cups)
2 grams Dry Active Yeast 1/2 tsp
6 grams Sea Salt (1.5 tsp)
350 ml Yogurt Whey (or fresh water) (1.5 cups)

Instructions

Warm whey (or water) to 100˚ F).
In large mixing bowl, whisk together flour, yeast and salt. Add warmed Whey (or water) and mix together until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
Place dough in Instant Pot and push the Yogurt button and adjust until display reads 24:00 and “Less.” Use the – button and adjust down to 3 hours. Place cover on Instant Pot.
When Instant Pot beeps, place a Cast Iron Dutch Oven into your oven and turn oven on to 500 degrees.Remove dough from Instant Pot and place onto a floured surface. Sprinkle a little flour on to top of dough and form into a ball.
Cover with a tea towel and bench rest 30 minutes. (That means leave on the counter undisturbed.)
Place the dough into the heated Dutch oven and spritz with a little water. Place on lid and close oven door. Turn temperature to 450 degrees and bake for 25 minutes..
After 25 minutes is up, remove lid and bake for an additional 10-20 minutes. Use a foil tent if the bread over browns. At the 10 minute mark, test the internal temperature of the bread to see if it reaches 200+. When the temperature reaches 200, the bread is done.
Remove Bread from Dutch Oven and place on cooling rack. Allow to cool before cutting Bread

Pistachio Lemon Loaf

by  • 

INGREDIENTS

1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ cup crushed pistachios, roasted are fine, I don’t use salted
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1 tablespoon vanilla extract
1 cup plain greek yogurt

Lemon Glaze

1 lemon, zest freshly grated
1 ½ cups powdered sugar
2 tablespoons fresh lemon juice
3 tablespoons chopped pistachios

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spray a 9×5 loaf pan with nonstick baking spray.
In a small bowl, whisk together the flour, baking powder, salt and pistachios.

In the bowl of your electric mixer, beat the butter and sugar together until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl a few times. Beat in the eggs one at a time. Beat in the lemon juice, lemon zest and vanilla extract.

Beat in half of the dry ingredients. Beat in the greek yogurt. Beat in the remaining dry ingredients until just combined, making sure to scrape down the bowl as you go. Don’t overbeat the batter and create too much gluten!

Pour the mixture in the loaf pan. Bake for 55 to 65 minutes rotating the pan once during the bake. The top should be golden brown and the center set. If the loaf gets too dark, place a foil tent over the loaf for the last few minutes of the bake.

Remove from the oven and let cool for 30 minutes our until the loaf is easy to handle. Gently remove the cake from the pan and let it cool completely. Once cool, drizzle with the glaze and sprinkle with pistachios.

Lemon Glaze

Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled. Sprinkle with the pistachios.

Martha Stewart’s Apple Cider Donut Cake

by  • 

Ingredients

2 tablespoons unsalted butter, melted, plus more for pan
2 cups unbleached all-purpose flour, plus more for pan
1 cup whole-wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
¾ teaspoon kosher salt
1 ¾ cups natural cane sugar
1 cup apple cider *(see note)
¾ cup extra-virgin olive oil
¾ cup unsweetened applesauce
2 teaspoons pure vanilla extract
3 large eggs, room temperature

Instructions

1. Preheat oven, prep pan, and whisk together dry ingredients: Generously butter and flour a 12-cup Bundt pan; use a pastry brush to be sure to get into all the crevices. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt.
2. Whisk together wet ingredients:
In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs.
3. Add wet ingredients to dry; transfer to pan:
Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
4. Bake and cool; mix sugar and cinnamon:
Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
5. Invert cake; brush with butter and sprinkle with cinnamon sugar:
Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving.

NOTE: To enhance the flavor or the cider in the cake, I generally simmer 3 cups of cider until it is reduced to about one cup. The reduction will look syrupy but that is ok, it won’t have any impact on the cake.

Butternut Squash and Farro Risotto

by  • 

Ingredients

3 cups (about 1 pound) diced butternut squash (1/2-inch dice)
3 tablespoons olive oil, divided
1/2 teaspoon fine salt, divided
4 cups low-sodium chicken or vegetable broth
1 medium yellow onion (8 ounces), diced
1 tablespoon chopped fresh sage
1/2 teaspoon freshly ground black pepper, divided
1 cup pearled (quick-cooking) farro
1/2 cup dry white wine
1 tablespoon unsalted butter (optional)
1/3 cup (about 1 ounce) grated parmesan cheese, divided, optional
2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Position a rack in the middle of the oven and preheat to 425 degrees.
2. On a large sheet pan, toss the squash with 1 tablespoon of the oil and 1/4 teaspoon of salt and 1/4 teaspoon pepper. Roast for 25 to 30 minutes, or until tender and lightly browned in spots, tossing once at the midway point.
3. While the squash is roasting, in a small pot over medium-high heat, bring the broth to a boil. Reduce the heat to its lowest setting.
4. In a large, heavy saucepan over medium heat, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook, stirring occasionally, until softened but not browned, about 3 minutes. Add the sage, the remaining 1/4 teaspoon of salt and the pepper and cook, stirring, for 1 minute more. Add the farro and cook, stirring frequently, until coated in the oil and toasted, about 3 minutes.
5. Add the wine and increase the heat to high. Cook until the wine is mostly absorbed/evaporated, about 2 minutes. Ladle enough broth into the pot to just cover the farro. Lower the heat so the broth is at a simmer and cook, stirring occasionally, until the liquid is mostly absorbed, about 5 minutes.
6. Continue to add more broth, a ladle or two at a time, ensuring the liquid is gently simmering and letting it get absorbed by the farro after each addition, until the farro is tender but still has a nice chew to it and its liquid is saucy, about 35 minutes. (You may not need all of the stock.)
7. Stir in the squash and butter, if using, and cook until the squash is warmed through and the butter is melted, about 1 minute.
8. Optional: Stir in all but 2 tablespoons of the cheese. Add a little more stock or water if needed to maintain a thick, saucy texture. The cheese will give the dish a risotto-like taste but you may choose not to add it, as I did.
8. Garnish with parsley and serve.

Easy Dinner Rolls

by  • 

Ingredients

1 cup whole milk, heated to 180 then cooled to 110
2 and 1/4 teaspoons instant y east (1 standard packet)
2 Tablespoons granulated sugar, divided
1 large egg
1/4 cup (4 tbsp) unsalted butter, softened to room temperature and cut into 4 pieces
1 teaspoon salt
3 cups (360 grams) all-purpose flour or bread flour* (spooned & leveled)
optional topping: 2 Tablespoons (28g) melted unsalted butter mixed with 1 Tablespoon honey

Instructions

1. Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes.
2. Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a spatula, then add the remaining flour. Using the dough hook, beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet after two minutes of hydration , beat in more flour 1 Tablespoon at a time until you have a workable dough. Be sure to allow the dough to hydrate after each addition of flour. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
3. Knead the dough for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a plastic wrap or a clean kitchen towel and allow it to rise in a relatively warm environment for 1-2 hours or until double in size. (I always set my oven on the bread proof setting so the dough rises in about an hour. If you let it rise on the counter, it can take up to 2 hours.)
4, Grease a 9×13 glass baking dish. I prefer glass so the rolls don’t over brown. Alternatively, you can use a 9,13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.
5, When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces using a bench scraper. Shape each piece into a smooth ball. Arrange in prepared baking pan.
6. Cover shaped rolls with plastic wrap or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
7. Adjust oven rack to a lower position and preheat oven to 350°F. (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
12.Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.