Blueberry Muffin Loaves

So... these are blueberry muffin loaves, simply because I had mini-loaf paper molds on hand and wanted to use them instead of baking them as muffins; which means you can totally bake these as regular muffins as well. Later on I'll come back and update a little bit about the history of muffins and such, but for now, here they are:




Lynda just came back from Israel a couple of weeks ago and I wanted to make something for her with blueberry in it, since she loves blueberry. I was going to make a caramel cheesecake with a blueberry compote topping because she always pesters me about making "something with caramel and blueberry" (she also loves caramel); didn't have time though. I'm planning on making the cheesecake soon, and when I do I will post it...

The recipe that these blueberry muffins came from is found in the book "Baking and Pastry" by the CIA. I LOVE the book. It is very thorough in terms of the different recipes it provides, and they are very reliable (meaning, if you do it right, it SHOULD turn out right). I just play around with the recipes, change flavors, experiment with different types of flour, etc...
Here's the book:




Recipe for the blueberry muffins coming soon...

Crème Caramel

Crème Caramel, or Flan, is a custard baked in a dish coated with caramelized sugar that forms a sauce when the custard is unmolded and inverted onto a plate.

Both crème caramel and flan are french names but have come to have different meanings in different regions. In Europe (France) the custard with a liquid caramel jus is generally known as crème caramel or crème de custard. In Latin regions and North America this same dish is known as flan. In France, however, "flan" means a custard tart, usually with a fruit topping.

The name flan comes from Old French Flaon, in turn from Medieval Latin Fladonem from Old German flado which is a sort of flat cake. All of these stem from an Indo-European word for "flat" or "broad."




I like to call it créme caramel, just because I like the way it sounds and it reminds you of what it really is: a rich, creamy custard with luscious, golden liquid caramel. Heaven.

Bon Apétit!



The recipe below uses only milk, but if you wish, you can use half cream and half milk for a richer, creamier crème caramel. Try it both ways, see what you like better. :)


Crème Caramel:
makes 7 4oz. (120ml) servings

Preheat oven to 325ºF (300ºF if using a convection oven.)


Caramel:
2/3 cup Sugar


Custard:
2 cups Whole Milk
1/2 cup Sugar
Pinch Salt
1 tsp. Vanilla Extract
3 Eggs
2 Yolks


Making The Caramel:
Set a pan over medium heat and allow to get hot. Add a small amount of the sugar and allow it to melt, then add the remaining sugar gradually, allowing each addition to melt before adding the next. (It does not have to melt completely, just mostly). Cook caramel to desired color. Be careful not to get it too dark here because the caramel will continue to cook as you take it off the heat.
Divide immediately among the ramekins, pouring the caramel onto the bottom of the ramekins only. Make sure it covers the bottom of the ramekins completely.

- Note: The caramel can be stirred, occasionally, in between meltings of the sugar.


Making The Custard:
Combine the milk, half of the sugar and the salt; stir and bring to a boil over medium heat. Meanwhile, whisk together the eggs, yolks and the remaining sugar. Temper* the egg mixture by pouring about 1/3 of the milk mixture into the egg mixture (whisking continuously). Add the remaining hot milk to the egg mixture and strain the mixture into a pouring cup (this will make pouring the custards into the ramkeins easier). Stir in the vanilla extract.
Pour the custard into the ramekins 3/4 full. Bake in a water bath** for about 25 minutes or until the edges of the custard are set and the center still jiggles slightly. A knife inserted in the custard should come out clean (if you insist on physically testing it).

Take custards out of water bath and let cool. Wrap individually and refrigerate for at least 12 hours before unmolding.

To unmold: run a knife around the edges and invert onto a plate.



* Tempering eggs: the slow addition of a hot liquid to the eggs to slowly bring the temperature of the two together and prevent cooking (and scrambling) the eggs.

** Water-bath: a water bath is prepared by putting the ramekins in a baking pan, and carefully pouring hot water into the pan about halfway up the sides of the ramekins. Pour carefully since you do not want to splash any water in the custards. The pan is then placed in the oven.
The purpose of a water bath is to insulate the ramekins with the custard and to cook it gently (prevent it from over-heating and overcooking.) It keeps the cooking temperature below the boiling point.

Yukon Gold Cinnamon Rolls

I know, I know. It's been way too long. But here I am. I've just been really tied up in my thoughts and work and everything... but I'll spare you the excuses.

So, let's talk about rolls. Cinnamon Rolls. How about Yukon Gold Cinnamon Rolls? I have a subscription to Bon Apetit and Gourmet magazines and I have to say, I loved the Bon Apetit issue for March. Can't say the same for Gourmet for the month of March but we'll see what they have in store for April. Hmm.. anyway, I was flippin' through and came across "At The Market Yukon Gold Potatoes, one ingredient at its seasonal peak and delicious things to do with it." I turned the page to find "Yukon Gold Cinnamon Rolls" and immediately knew I HAD TO try this recipe!

My pics: proofing before going in the oven and then straight out of the oven (without the icing yet).







Yukon Gold Cinnamon Rolls:

Dough:
1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup (1 stick) unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105°F to 115°F)
3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugar

Filling:
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached
all purpose flour
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

Glaze:
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) whole milk
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt


For dough:
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.

Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze:
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.