Tag: unsalted butter

Buttercrust Pastry Dough – Good Friday or Anytime

I knew better than to expect you guys to wait until next
week for this buttercrust pastry dough, after teasing you with its flaky
seductiveness during the apple hand pies video. Yes, the audience has spoken,
and basically said, “post this before Easter or else.”

As I mention in the clip, you really want to use a food
processor for this. You can certainly use a wire pastry blender and do it by
hand, but it’ll take a while, and mixing in the ice water is so much easier
with whirling blades. I’m not sure I’ve ever achieved that same gorgeous
“breadcrumb” texture blending by hand.

If you decide to use this pastry for a savory recipe, I’d
suggest cutting the sugar down a bit, but don’t be tempted to leave it out. I
used the leftover dough from the apple turnovers video, which had all the
sugar, for some duck pot pies, and it was really good, but maybe just a tiny
bit sweet.

If you’re going to use this recipe for some Easter pies or
brunch desserts, I hope you like the dough as much as I did. Just make sure
your butter cubes are frozen, and your ice water is, well, ice-cold water.
These are the keys. Do that, and you’ll have a pastry dough that tastes, feels,
and sounds fantastic. I hope you give it a try soon. Enjoy!

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):

2 cups flour (measure carefully, do not pack!)

1/2 cup unsalted butter (4 oz)

1 tbsp sugar

1 tsp salt

6 tbsp ice water

Rosemary Honey “Pull Apart” Dinner Rolls – Because You Love Them…Right?

Entertaining during the holidays usually means plenty of
costly, complicated, and time-consuming recipes, so absolutely no one would blame you if
you simply tossed a tube of store-bought dinner rolls into the oven to save a
little time and effort.

Of course the problem with that, at least for loyal
followers of this blog, is that some or all of your family members will have
seen this video by then, and you may get a few looks. Not that they would never
question your undying love and devotion to their happiness, but hey, why take a chance?

Assuming that you have an electric mixer, besides a few
minutes of cutting and balling the dough, these really aren’t that much work to
make. If you don’t, and would have to knead this by hand, then let your
conscience be your guide. I think I speak for your entire family when I say, we
know you’ll do the right thing.

Anyway, as far as holiday dinner rolls go, these are pretty
lean. You can certainly up the melted butter amount, and toss in a egg or two,
but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

Please feel free to embellish with anything else you’d like
to toss in. I’ll toss out garlic, herbs, cheese, seeds, and nuts just to start
the brainstorming session. I hope you come up with something amazing, and give
these a try soon. Enjoy!

Ingredients for about 32-36 small dinner rolls:
1 packet (2 1/4 teaspoon) dry active yeast

1/4 cup warm water (100-110 degrees F.)

1 cup milk

4 tablespoon unsalted butter

1 or 2 tablespoon honey

1 teaspoon salt

2 tsp minced fresh rosemary leaves

about 3 cups unbleached all-purpose white flour, plus more
if needed (NOTE: add about 2 1/2 cups of flour at the beginning of the mixing,
and then add more in smaller increments until the dough just starts to pull
away from the bowl. Remember, you can always add more, but can’t remove too
much! Better a little too sticky than too stiff and dry.)
2 tbsp olive oil (to oil the dough)

egg wash (one egg beaten with a teaspoon of milk)

coarse sea salt

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/rosemary-honey-pull-apart-dinner-rolls-because-you-love-them-right html

Caramelized Apple Onion Soup

This soup tastes like Fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream. The flavor is the perfect balance of savory and sweet. One bowl filled me up and made my tummy very happy!

Last Fall while visiting Harry and David^[1] in Oregon, I had lunch at a quaint bistro called Deja Vu Bistro^[2] that had this incredible soup.

I was dying to make this at home and I emailed the chef for the recipe. He was kind enough to send it to me and I’ve made it several times with slight adaptions to his original to lighten it up. In place of 1 cup of heavy cream I used 1/2 cup light cream. I also cut back on the butter and used slightly less cider since I was using less cream. Although it takes some time for the onions to caramelize, I think it’s worth it. It also happens to be vegetarian and gluten-free. Enjoy!

Caramelized Apple Onion Soup
gordon-ramsay-recipe.com
Servings: 8 • Size: just over 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 193 • Fat: 6 g • Carb: 34 g • Fiber: 5 g • Protein: 2 g • Sugar: 20 g
Sodium: 194 mg • Cholesterol: 14 mg
adapted from Chef Prahl at Deja Vu Bistro^[3]

Ingredients:

2 pounds sweet yellow onions, sliced 1/8″ thin
1 tablespoon olive oil
1 tablespoon unsalted butter
4 Granny Smith apples
2 1/2 cups apple cider
1 quart vegetable broth (I used Pacific)
2 cloves garlic, crushed
1/2 cup light cream
3/4 tsp kosher salt and white pepper, to taste
(optional garnish) a drizzle of light cream

Directions:

In a Dutch oven, or heavy stock pot, melt the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and become golden in color, stirring occasionally, about 55 minutes, depending on your pan and the flame. You may want to reduce the heat to medium-low half way through to prevent them from burning.

While the onions are cooking, peel, core and chop the apples. When the onions are ready add the apples and cook 2 to 3 minutes.

Add the apple cider to deglaze the pan, scraping up any brown bits on the bottom of the pan. Increase heat and bring to a boil, cook until the cider reduces, about 5 minutes.

Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover and simmer gently 30 minutes. Add cream and simmer 10 minutes. Puree in a blender in batches or using an immersion blender. Adjust seasoning with salt & white pepper. Serve

References

^{^} Harry and David (www.gordon-ramsay-recipe.com)
^{^} Deja Vu Bistro (dejavubistrowinebar.com)
^{^} Deja Vu Bistro (dejavubistrowinebar.com)