Sunday, February 8, 2009
Recipe courtesy Nigella Lawson
1 C or 1/2 pint raspberries
1 C sugar
1 8oz jar
Preheat oven to 350 degrees F.
Put the raspberries and sugar into two separate bowls; I use pie plates, so the fruit will be spread out rather than piled up. Put the bowls into the oven for 20-25 minutes until they are really hot. Take them out of the oven carefully, and add the sugar to the raspberries. As you do so you'll find the fruit turns into a molten, ruby-red river. Pour this into the cleaned and waiting jar. Fasten it, and leave to cool before storing in the fridge. Makes about 1 1/4 cups.
Recipe & photo v. How To Be A Domestic Goddess. Photographer Petrina Tinslay
Recipe courtesy Gourmet Magazine
1 stick plus 2 Tbsp unsalted butter, melted, divided
2 tsp active dry yeast (from a 1/4oz package)
1/4 cup warm water (105-115 degrees F)
1 Tbsp mild honey or sugar
3 cups all-purpose flour plus more for kneading and dusting
11/2 tsp salt
3/4 c well shaken buttermilk
a muffin pan with 12 cups
Butter muffin cups with 1 Tbsp melted butter.
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Mix flour, salt, buttermilk, and 6 Tbsp melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead), then halve. Roll out half of dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered with plastic wrap). Brush dough with 1/2 Tbsp butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining 2 Tbsp butter, then transfer rolls to a rack and cool at least 20 minutes.
Cooks’ note: Rolls are best the day they’re made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.
Recipe & photo v. Gourmet Magazine. Photographer Romulo Yanes