flour

Hibiscus-Vanilla Bean Shortbread

Heart Shaped Shortbread
By jgreghenry Published February 1, 2012
Prep time: 120
Yield:1 (Servings)

Ingredients:

  • 1 c unsalted butter at room temperature

  • 0.5 c plus 2 tablespoons sugar
  • 0.5 t kosher salt
  • 2 T dried hibiscus petals
  • 0.5 t vanilla extract
  • 0.25 vanilla bean, scraped

  • 2 c cups all-purpose flour
  • 0.25 c raw demerara sugar (if choosing the log option)
  • 1 egg white mixed with one tablespoon water for wash (optional)

Directions

In a stand mixer fitted with paddle attachment, cream the butter until smooth. Add the sugar and salt and cream a bit further, just until combined.


Using a mortar and pestle, grind the dried hibiscus into a rough, not too uniform powder. Mix it in to the butter mixture followed by, vanilla extract, and vanilla bean seeds, each seperately. At a low speed, mix in the flour until the dough is uniform. It will be quite crumbly. Wrap the dough as a flat disc and refrigerate for at least 2 hours.



Roll the dough to 1/2 inch thick between two pieces of parchment. Move to a large, flat tray. Alternatively, roll the dough into a 1 1/2 to 2-inch log and roll the log in demerara sugar, wrap the log in plastic wrap. Freeze the rolled out dough on the tray or wrapped log for at least 30 minutes.

Preheat the oven to 325ºF.

Remove the dough from the freezer and peel off the top layer of parchment. Cut into desired shapes using cookie 1 to 2-inch cutters such (stars for the Holidays, hearts for Valentines day etc).  Or slice the demerara crusted log into 1/2-inch slices. While still frozen, space the cookies on parchment-lined baking sheets, leaving about 1/2 an inch of space between cookies. Lightly brush the cookies with the well-mixed egg wash for a shiny look, optional.

Bake the cookies for 15 minutes. Rotate the baking sheets and bake the cookies for an additional 8 to 12 minutes, until evenly golden brown.

Notes:

Dried hibiscus can be found in some Latin and Asian specialty markets. Dried rose petals (or hibiscus) from your own garden could be substituted.

Source: Adapted from Peels Restaurant & Bakery NYC

How to Jam Italian Crostate Style

06 Jan 2012
Fig Jam Crostate

Jam-Filled Italian Crostate (or crostata if you prefer). It's hard to walk into any bakery or pasticceria in Italy and not notice these little hand-pies right away. They are usually lattice-topped. But the lattice is typically a bit different in appearance than what we North American's might expect on a lattice-topped pie.

That's because Italians roll out thin strands of dough for the tops of these sweet pastries. They're typically among the most rustic and humble of all the treats these shops offer. But there's a mighty wallop of flavor packed into them.

The crust is often just as sweet as the jam, making this little tart seem more like a big cookie than a pie. In general these sweet doughs are called pasta frolla and they are rich and buttery. I use a recipe adapted from Dominica Marchetti that's enhanced with a little lemon and orange zest. It has a crumbly, shortbread texture when baked, and should not be handled too much in the preparation as it can get rather tough with too much work.

I have seen other interesting versions too. Nancy Silverton uses sesame seeds in the pasta frolla dough in her new book, The Mozza Cookbook with Matt Molina & Carolyn Carreno. I have never seen sesame seeds in the crusts during my travels, but there's something about the idea that just feels right to me. So I have added her version to my must make list.

However, as an introduction to crostate I have decided to bring you a style as close in feeling to the the version I first experienced in Italy. That means the simplest of crumbly, sweet dough filled with the very best jam I can get my hands on.

I don't usually make the jam specifically for crostate. Crostate are often made on a whim, so I use what ever I have on hand– straight from the jar. My advice is always have some good jam around the house. Or better yet, put aside some of your own homemade jam, as I do every summer with the figs from my neighborhood. GREG

Sippity Sup Continues »
Tags: | 20 Comments

Jam-Filled Italian Crostate

jam-filled crostate
By jgreghenry Published January 5, 2012
Prep time: 120
Yield:1 (Servings)

Ingredients:

  • 3 c unbleached all-purpose flour, plus more for the work surface
  • 1 c confectioners sugar
  • 1 pn kosher salt
  • 0.125 t baking soda
  • 0.125 t baking powder
  • 1 t lemon zest
  • 1 t orange zest
  • 1 c cold unsalted butter, cut into 1/2-inch cubes
  • 1 oz large egg
  • 2 oz large egg yolks
  • 8 heaping tablespoons jam. i used fig

Directions

Make the crust: Put the flour, sugar, salt, baking soda,  baking powder and lemon and orange zests in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter pieces around the bowl and pulse until the mixture is coarse and crumbly. Add the egg and egg yolks and process until the dough just begins to come together.

Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled (overnight is fine, as is frozen up to 1 month).

Form the crostates: Thaw dough in the refrigerator if frozen. Remove the dough from the refrigerator and let it sit for 30 to 45 minutes, or until it is just pliable enough to roll, but not too soft to work with.

Line 2 baking sheets with parchment. Set aside.

Dust a cool flat working surface with flour. Dust a rolling pin with flour. Cut the dough in half then roll half to about 1/4-inch thickness. Set it aside in the refrigerator as you roll out the other half. Use a plate about 6-inches in diameter as a stencil and cut out four rounds. Save the scraps for the lattice. Repeat the process with the other half of the dough. You should get eight 6-inch rounds. Place four on each prepared baking sheet. Chill the scraps.

Roll the edges of each round inward forming a 1/2-inch rim. Spoon a heaping tablespoon of jam into the center of each round, then smooth the jam right up to the edge of the rim. Repat with all the rounds.

Remove the scraps from the refrigerator. Then pinch of a ping pong ball sized piece and roll it out with your fingertips to create a long, thin noodle like strand about 1/4-inch in diameter. Continue to roll the remaining dough then cut the strands into forty-eight 6-inch pieces.

Lay three strands evenly spaced across each jam-topped dough round. Then lay three more at an angle, creating a diamond-shaped lattice on each jam-topped dough round. Trim the strands with your fingertips, pinching them into place to stick.

Cover the baking sheets with plastic wrap and refrigerate at least 30 minutes and up to one day.

To bake: Adjust the oven racks so that one is on the top third and the other is on the bottom third of the oven. Heat the oven to 375 degrees F.

Remove the baking sheets from the refrigerator, take off the plastic wrap and bake about 25-30 minutes, rotating the sheets halfway through, until golden. Remove the sheets to cool on a rack to room temperature.

Mushroom, Goat Cheese & Mint Updated for 2012 in a Hand-Pie

04 Jan 2012
Mushroom, Goat Cheese & Mint Hand Pies

Can you say Mushroom, Goat Cheese & Mint Hand-Pie? I ask because it might seem like an unusual combination of flavors. Especially for a pie. But actually mushrooms, goat cheese and mint are an inspired combination. I should know because Russ Parsons from the LA Times inspired me to include this trio in a quesadilla way back in 2010. It was a culinary highlight that year, and a top post here at Sippity Sup.

In fact the combination of mushrooms, goat cheese and mint was one of the highlights of 2011 for me too. Because last year I made a mushroom, goat cheese and mint omelette, I put mushrooms, goat cheese and mint on a turkey burger, I even tried my hand with mushroom, goat cheese and mint muffaletta. I just didn't include any of those experiments on this blog. Mostly because as good as they were, none of them stood quite as tall in my mind as did that first Mushroom Goat Cheese & Mint Quesadilla.

The trick is how to bring these flavors back to Sippity Sup in a way that suits the new year and all the things that interest me in 2012. Pie is high on that list. I love savory pies because the combination of a tender, salted crust and a hearty filling is so elementally simple yet endlessly varied. Pies are the culinary equivalent of a well-loved blanket. But what about hand-pies? They are smaller and more portable, making them terrific addition to the busy beginning of a new year. I like to call them palm-sized pastries. I think they are the perfect pouch for mushrooms, goat cheese and mint to snuggle into. GREG

Sippity Sup Continues »
Tags: | 16 Comments

Mushroom, Goat Cheese & Mint Hand Pies

Mushroom, Goat Cheese & Mint Hand Pies
By jgreghenry Published December 28, 2011
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 1 basic savory pie recipe
  • 1 t flour for rolling surface
  • 2 T unsalted butter
  • 1 lb button mushroom, sliced
  • 0.5 t kosher salt, plus more for sprinkling
  • 2 T shallots, peeled & minced
  • 2 T mint leaves, minced
  • 0.25 c fresh goat cheese
  • 0.25 c low-moisture mozzarella, cut into 1/2-inch dice

Directions

Choose and prepare the Basic Savory Pie Pastry recipe. Divide dough in half, shape it into 2 evenly-sized squares about 5-inches wide and 3/4-inch thick. Wrap them in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.

On a lightly floured surface, roll out both squares of cold, but un-frozen dough separately, one at a time, into approximately 11-inch squares. Then trim them cleanly into a 10-inch square. Cut each 10-inch square into quarters, giving you eight, 5-inch square pieces of pastry. Transfer them to 2 parchment lined baking sheets, 4 to a sheet. Cover with plastic wrap and keep refrigerated while you make the filling.

Heat oven to 425 degrees, with racks in the upper and lower thirds.

Melt the butter in a medium-sized skillet set over medium-high heat. Add the sliced mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring frequently, until the mushrooms have given up their moisture, about 5 minutes. Add the shallots and cook until the they have softened and the mushrooms are quite tender, about 5 more minutes. Remove from the heat and stir in the mint and the goat cheese until the mushrooms are well coated in a thick creamy sauce. Set aside.

Get the pastry squares from the refrigerator. Working with the pastry square in place, pile the mozzarella cubes, evenly distributed, onto the center of each square leaving about a 1-inch border all around. Place about 1/4 cup of the mushroom filling on top of the mozzarella on each of the squares. Working one at a time fold up all four corners around the filling, so that the points meet near the center but do not touch (leave about 1/4 inch of space between them). Press lightly to distribute the filling somewhat, being careful not to let any escape. Repeat with the remaining squares of filled dough.

Brush the exposed tops and edges of the dough of each hand pie with the egg wash and sprinkle with kosher salt. Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.