Soft Pretzel Bites

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons salt
1 pkg active dry yeast
4 1/2 cups all-purpose flour
4 tablespoons unsalted butter, melted

10 cups water
2/3 cup baking soda

1 large yolk beaten with 1 tablespoon water

1 tablespoon coarse salt
1 tablespoon white sesame seeds
1 teaspoon black sesame seeds
1/2 teaspoon garlic powder

Combine water, sugar and salt in a large bowl of your stand mixer. Sprinkle the yeast on top and let sit 5 minutes until it foams up. Add in the flour and the butter and use the dough hook attachment to mix on low speed until combined. Up the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. Remove the dough, clean the bowl and oil it up with a bit of vegetable oil. Place the dough back inside the bowl and cover it with plastic wrap. Let it sit in a warm place for about an hour until it has doubled in size.

Preheat oven to 450F and line 2 sheet pans with Silpat liners (or brush with vegetable oil) and set aside.

In a large pot, bring the 10 cups of water along with the baking soda and bring to a rolling boil.

In a small bowl, combine the salt, sesame seeds and garlic powder.

Meanwhile, divide the dough into 4 sections (like cutting a pie) and roll out the dough using your hands into a long snake. Cut the dough into 1 inch sections. Repeat with the remaining dough. Lightly roll each section into balls.

Drop the pretzel bites one at a time into the boiling water for about 30 seconds. Remove with a slotted spoon and place onto the prepared sheet pans. Brush each ball with the yolk & water mixture and then sprinkle with the salty seed mixture. Bake for 12 - 14 minutes or until the pretzel bites take on a dark brown colour. Cool on a wire rack for 5 minutes before serving. Makes about 60 bites.

These are best fresh out of the oven, but still are great cooled off. Next day reheat in the oven. Serve with mustard or fondue.

{Adapted from Alton Brown and poppytalk}

Chocolate Hazenut Biscotti

3/4 cup butter
1 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 teaspoon salt
1/2 cup chopped hazelnuts

1/2 cup chopped chocolate (or mini chocolate chips)

1/2 cup chocolate chips melted with 1 T canola oil for dipping (optional)

Preheat oven to 350 and line a baking sheet with parchment paper.

1. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts and chopped chocolate. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
2. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
3. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.               
4. If desired, dip one side of the biscotti in the melted chocolate mixture and put chocolate side down on some waxed paper to cool completely.

Vinarterta

1 C Butter

1½ C Fine Fruit Sugar (Baker’s Sugar)

2 Eggs

1 T Almond Extract

3 T Cream

4 C Flour

2 tsp Cardamom

¼ tsp Salt

1 tsp Baking Powder

Cream butter. Add sugar, beating well, until light and fluffy. Add eggs one at a time, mixing until fluffy. Add almond extract and cream, beating well. Mix together the dry ingredients. Gradually add to the butter mixture, mixing well. Form dough into an even mass on waxed paper; divide into 5 equal parts.

Preheat oven to 300 degrees. Cut 5 pieces of waxed paper to fit a 9-inch cake pan. Spray the bottom of pan(s) with Baker’s Pam (the type that includes flour). Place a piece of waxed paper into pan(s), and spray again. Pat one part of dough evenly into each pan. Bake at 300 degrees F until cooked through but not brown, approx. 15 minutes. Let cool 5 minutes. Remove from pan. Repeat until all dough is baked.

Assemble cake by layering with lingonberry preserves between each layer, ¾ C to 1 C preserves per layer. Do not put preserves on top. Allow the cake to sit, covered, for a week or more before serving.

Variations and Notes: To make a 9×13 Vinarterta, double the recipe. Mix it in 2 batches (most mixers cannot accommodate a double recipe all at once). Each layer will use about 1 pound of dough. Bake approx. 18 minutes.

Canadian-style Vinarterta calls for prune filling and icing. Prune filling is made with 24 oz. of pitted prunes, 1½ C sugar, 1 C prune juice (may use ¼ C brandy for ¼ C of the juice), and 2 T cinnamon. Cover the prunes with water. Cook, boiling, until tender. Drain while reserving the water (which is now prune juice). Process or mash prunes. Add remaining ingredients and cook until thick like pudding, approx. 45 minutes. Icing is made by beating together 5 T butter, 3 C powdered sugar, 4+ T cream, and ½ tsp almond extract.

Magic Chicken

2 teaspoons salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 onion, quartered

4 pound Whole Chicken
Directions

1.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

2.Preheat oven to 250 degrees F (120 degrees C).

3.Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.

Authentic Naan

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
1/2 teaspoon baking soda
4 cups bread flour
2 teaspoons crushed garlic
1/4 cup butter, melted
Coarse sea salt

1. In a large bowl, dissolve yeast and 1 Tbsp sugar in warm water. Let stand about 10 minutes, until frothy. Stir in remaining sugar, milk, egg, salt, baking soda and flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. Melt butter and add garlic. Let soak for 10 minutes.

4. Heat a skillet on the stove over medium heat. Roll one ball of dough out into a very thin circle. Place dough on dry skillet, and cook for 2 to 4 minutes, or until puffy and lightly browned. Brush uncooked side with garlic butter, sprinkle with sea salt and turn over. Brush cooked side with garlic butter, and cook until browned, another 2 to 4 minutes. Remove from skillet, place on a plate and cover with a towel to keep warm. Wipe off skillet between each piece. Continue the process until all the naan has been prepared.

Makes 24 pieces (about 5" round).

Notes:

The original recipe calls for grilling the naan on medium-high heat, directly on grill rack. This stove-top method is a good option for the cold winter months. You can also make this without brushing with butter for a healthier version. This recipe is best served fresh when it is still light and fluffy.

You can also put extra dough balls in a ziplock bag and refrigerate for up to 4 days. Just remove from refrigerator, roll out and cook like normal - there's no need to warm up to room temperature. I'm also experimenting with freezing dough balls.

Chicken Wild Rice Cranberry Soup

8 T. unsalted butter
2 carrots, finely chopped
2 celery stalks, finely chopped
1 c. onion, finely chopped
6 T. flour
6 c. chicken stock
3 c. cooked wild rice
2 - 12.5oz cans of chicken (or about 2 cups cubed or shredded chicken)
1 c. dried cranberries
2 c. milk or half-and-half
4 T. dry sherry
Few dashes of Worchestershire sauce
S & P to taste

Melt butter in Dutch overn over medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is tender, about 8 minutes. Add the flour and stir until smooth. Gradually add the stock, whisking constantly to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the chicken, rice and cranberries. Reduce heat; cover and simmer, stirring occasionally, until the cranberries are softened and plumped, about 15 minutes. Stir in all the reminaing ingredients. Stir occasionally until warmed through. Season to taste.

Serves 6-8.

{From Michael's cousin Marija}

Curried Lentil Salad

DRESSING:
1/4 cup+ corn oil (or any other light oil, I used grapeseed oil)
1/4 cup+ wine vinegar
1 tablespoon sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon mace (I haven't been able to find this so I just omit it)
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

SALAD:
1 pound dried lentils
1 cup dried currants (I soaked mine to soften them up)
1/3 cup capers
1 finely chopped red onion

In a large bowl, whisk together all dressing ingredients and set aside.

Wash lentils. Cook them in boiling water for 5-6 minutes or until just tender (test after 2 minutes). Rinse and drain well, combine with the dressing and let sit overnight. Add a bit more oil and vinegar if it seems dry. At least 2 hours before serving, add the currants, capers and onions to the lentils. Let marinate for several hours.