Date Raisin Nut Log

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 11:1-2

    [1] There shall come forth a shoot from the stump of Jesse,

        and a branch from his roots shall bear fruit. 

    [2] And the Spirit of the LORD shall rest upon him,

        the Spirit of wisdom and understanding,

        the Spirit of counsel and might,

        the Spirit of knowledge and the fear of the LORD.

200 g dates

100 g peanuts

100 g pistachios 

100 g almonds

100 g cashews 

100 g walnuts

50 g toasted sesame seeds

50 g raisins 

1 T butter

1 T Maple syrup 

Shredded coconut to roll log in if desired 

Melt butter in heavy bottom pan

Add dates and cook 3-4 minutes 

Stir in syrup, nuts and raisins 

Cook an additional few minutes until everything is combined and nuts are toasty

Transfer mixture to parchment sheet and knead to bring together 

Roll in coconut if desired 

Shape into log and rest for 2-3 fours until firm 

I cheated and put mine in freezer for 45 minutes 

Slice

Stand Mixer Sourdough Tangzhong Yeast Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 17:22

    [22] 

    A joyful heart is good medicine,

        but a crushed spirit dries up the bones.

1 1/2 t instant yeast

110 g warm whole milk (heated to 100F to 110F 

1 T sugar

2 large eggs 

3 1/2 T virgin olive oil

200 g sourdough discard

1 t salt

3 1/2 c bread flour or all-purpose flour

Tangzhong method for extra-soft rolls: Whisk 3 T flour (24g) and ½ c milk (120g) in a saucepan over medium heat until it reaches 149°F and thickens into a paste. Cool to room temperature

In the bowl of a stand mixer, add yeast, sugar and warm whole milk (100F to 110F) and let it sit for five minutes until the yeast has gotten foamy

Stir by hand

If you keep your yeast in freezer, it can take 20 minutes to bloom

After bloom add eggs, oil, sourdough discard, fine salt, tangzhong and bread flour

Add flour a quarter at a time 

Hand mix

Mix together the ingredients with the dough hook or paddle

I used the paddle

Once a dough ball has formed, proceed to knead for 8 minutes

If using a stand mixer, use the medium speed

The dough will be a bit sticky and will cling to the bottom of the bowl, but pull away from the sides of the bowl

You know kneading is complete when the dough is smooth and elastic

Take out the dough hook and keep the dough in the bowl and cover it with plastic wrap

Let the dough rise for 45 to 60 minutes until the dough has doubled in size

Set in oven covered with light on

Once the dough has doubled in size, remove it from the bowl to a lightly floured parchment sheet

I kneaded mine a little  

Divide the dough into 12 equal pieces 

I stretched each cut piece and kneaded a little 

Create a roll out of each dough piece

Stretch and fold under and pinch 

Then, place the dough ball seam side down on your work surface and roll in circular motion continuing to round out the dough ball 

Place the dough ball in a 9 x 13 baking pan or dish lined with parchment paper or sprayed with non-stick cooking spray and repeat rolling each remaining dough ball until you fill the baking pan with 12 large rolls.

Cover the rolls with plastic wrap for a second rise for 30 to 45 minutes until puffed up and when you gently press your finger dusted with a bit of flour into the top, the dough very slowly rises back

If it bounces back fast, then proof for a bit longer

While the rolls are rising, preheat the oven to 350F and place the rack in the upper half of the oven so that the rolls are closer to the heating element when you bake them

Once your rolls are ready, if you want to add an egg white wash, brush it lightly across the top of all of your rolls using a pastry brush

Bake the rolls at 350F for 15 to 20 minutes until golden brown on top

A way to verify that they are done is that an instant-read thermometer reads between 185F and 190F when inserted into the center of a roll

Allow the rolls to cool for 20 minutes before serving

I made sour honey butter to compliment these rolls 

 

Italian Style Mini Chicken Meatloaves with Cream Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 15:28

    [28] 

    The heart of the righteous ponders how to answer,

        but the mouth of the wicked pours out evil things.

Loaves

2 lb ground chicken

½ c chopped onion

3 T roasted garlic, mashed

3 T panko

1 T Italian seasoning 

1/2 t jarred Calabrian peppers

1/3 c heavy cream 

1/3 c grated Parmesan cheese

1 t fine sea salt

½ t freshly cracked black pepper

Sauce

2 t olive oil

3 T roasted garlic, mashed 

1 T AP flour

1 c heavy whipping cream

1/2 c half and half

1/8 c Sauvignon Blanc 

1/2 c freshly grated Parmesan cheese

1 t Italian seasoning 

1/4 t fine sea salt

1/4 t sugar

Black pepper to taste

Preheat the oven to 375°F

Lightly grease a 8 count mini loaf pan

Combine the ground chicken, onion, peppers, seasonings, Parmesan, salt, black pepper, panko and cream

Mix

Portion and Bake

Sprinkle with additional Parmesan cheese if desired

Bake for 25-30 minutes or until the internal temperature reaches 165°F 

Remove from the oven and allow the meatloaves to rest in the pan for 5 minutes 

Cream Sauce

In a small saucepan heat olive oil

Add the garlic and sauté 

Stir in the flour and wine and cook for 1 minute 

Gradually add the creams while whisking constantly

Continue to cook until slightly thickened

Stir in the Parmesan cheese, sugar, pepper and salt 

Serve

Plate the meatloaves and spoon the warm cream sauce over each serving

ATK Honey Glazed Sliced Pork Shoulder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 2:22

    [22] Stop regarding man

        in whose nostrils is breath,

        for of what account is he?

6-7 Pork butt with fat cap, score fat

Cover with overnight rub

Wrap in plastic wrap 

Overnight rub

3 T kosher salt 

3 T brown sugar 

Roast covered on rack for 2 hours

Preheated 325 degrees 

After 2 hrs uncover, glaze with 1/2 glaze, reserve rest of glaze for finishing 

Cook additional 3 hrs to 180 degrees

Brush 1/4 c onto roast top

Reserve rest of glaze

Back into oven until 190 degrees 30-45 minutes 

Tent and rest 1 hr

Add rest of glaze

Cut with serrated knife and serve

Glaze

1/2 c Honey 

1-1/2 T Soy sauce

2 t red wine vinegar 

1/4 t Red pepper flakes

1/4 t 5 spice

 

Loaded Air Fryer Tots

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 27:1

Of David.

    [1] The LORD is my light and my salvation;

        whom shall I fear?

    The LORD is the stronghold of my life;

        of whom shall I be afraid?

4 c  frozen tater tots

1/4 c bacon bits

1/4 c sour cream

1/4 c mayo 

1 T Green Goddess dry seasoning (Trader Joe)

1 /3 c queso dip warmed thin with heavy cream

1/2 c shredded jack or colby-jack cheese

2 green onion thinly sliced (or chives)

Set air Fryer to 425

Spray a rimmed baking sheet with non stick 

Place tater tots on pan in a single layer and bake for 25 minutes until crispy

Spray top of tots with non stick

Microwave bacon bits 1 minute

Meanwhile, in a small bowl whisk together sour cream, mayo and Green Goddess 

Keep chilled until assembling

Microwave queso right before tots are crispy

Drizzle tots with warm queso

Sprinkle with shredded cheese, sour cream mixture, bacon and green onions

Drizzle with warm Queso 

Yum Yum