Marzipan Stollen

Every Christmas I've gotten into the habit of making a stollen. THIS was my very first attempt. As you can see, I'm not much of a bread baker and quickly lose patience when waiting for the loaf to proof. I also couldn't find marzipan in our small GA town at the time so I had to use canned almond paste instead (do not recommend). I found an authentic recipe from The Daring Gourmet and made a few adjustments of my own.

Brown Sugar Sesame Rolls W/ Earl Grey Tea Glaze

It's officially Autumn which means I have every excuse to unapologetically bust out everything that is spiced, pumpkin, or downright comforting. After the year we've had, I think we could all use some comfort in our lives and nothing says comfort like being rolled up in soft flaky dough and drizzled with Earl Grey confectionary. 

Chocolate Swirl Banana Bread w/ Crumble Topping

What's breader than banana bread? Chocolate banana bread! This is a go-to whenever I have some overripe nanners hanging around. I used a standard banana bread recipe and mixed some of the batter with melted dark chocolate to make this gooey chocolately center. If you're not a chocolate person, you can always just omit the melted chocolate from the recipe and maybe add some walnuts for a more traditional banana-nut loaf.

Hobbit Seedcakes

"A little beer would suit me better, if it's all the same to you, my good sir," said Balin with the white beard. "But I don't mind some cake - seed-cake if you have any."
"Lots!" Bilbo found himself answering, to his own surprise; and he found himself scuttling off, too, to the cellar to fill a pint beer-mug, and to the pantry to fetch two beautiful round seed-cakes which he had baked that afternoon for his after-supper morsel.

                                                             -- The Hobbit, J.R.R. Tolkien, Chapter One

PDX Food Journey: Olympia Provisions

I've officially been an Oregonian for two years now and I feel like I haven't even made a dent in trying all of the restaurants in this city. I have dedicated entire days to eating...brunch, walk around, get a coffee, eat dinner, walk around, go to a tap-house... I feel like I have achieved my true hobbit form. This particular day, for example, I had met up with a group of friends for brunch at Pine Street Market and then we wandered around until we somehow found ourselves under the soft orange glow of those four glorious letters
M - E - A - T.

Aunt Gin's No Knead Bread with Pilgrim's Potato Chowder

It's been quite a while since I've done a recipe post! To be honest I've been slacking in the kitchen lately, since I now am struggling to keep up with two jobs I have succumb to the temptations of eating out (Netflix mayyy have had a part in that too). Luckily when my parents came to town my mom was in the mood to bake some bread and actually put my kitchen to use!

This isn't just any bread, however, but my Aunt Gin's famous recipe. Not sure when or how she got it, all I remember is anytime we went over her house for Thanksgiving I remember being greeted by the smell of freshly baked dough filling the kitchen.

This is my all time favorite, It's light in texture and slightly chewy and can serve to make sandwiches, accompany soups, or, if you're like me you just eat it plain slice by slice...by slice. This bread is easy to make but it does take time and patience (like all breads do) so you'll want to plan this at least a day and a half in advance. This bread also cooks best in a cast iron dutch oven which I know a lot of people don't have but if you bake a lot of breads and stews it might be worth the investment.

For the Bread...

1 1/2 cup warm water (about 95 degrees)
1/4 tsp yeast (heaping tsp if you like more holes in your bread)
3 cups flour (I use bread flour but you can use AP)
2 tsp salt

Directions:

1.In a large glass bowl add the yeast to the warm water and let sit for about 5 min.
2.Stir in flour and salt just until combined (the dough will be wet) cover with saran wrap and leave overnight.
3.Flour a flat surface and dump dough, sprinkle additional flour on top of dough to prevent sticking. Cover for 15 additional min.
4.After 15 min. of rest, fold dough over several times until it forms into a small ball (use bench scraper for some help). Sprinkle flour on top and cover with a clean dish towel for 2 hours.
5.When you hit 1 1/2 hours, begin preheating the oven to 450 degrees F. place cast iron dutch oven inside for 30 min. (this will help in forming the crust of the bread).
6.Carefully place dough inside preheated pan (of any bubble form, pop with toothpick) and place in oven on the bottom rack, covered, for 15 min.
7.After 15 min. remove the lid and raise to the upper rack so the bottom of the bread doesn't burn - lower the heat to 400 degrees and bake for an additional 15 min. Bread should have a hollow sound when you tap it in the center. Remove bread from pan and let sit for at least 15 min.

For the Soup...

I pretty much followed this recipe from Cooks.com with a few minor adjustments.

serves 4-5

1 lb. (about 3 med.) potatoes, cubed
2 1/2 cups chicken broth
1 cup sliced carrot rounds
1 (8 oz.) can whole kernel corn, drained
1/2 cup sliced celery
1/2 cup chopped onion
1/2 tsp salt
1/2 tsp thyme
1 bay leaf
Dash of pepper
2 TBS flour
1 cup light cream or milk
1/4 cup grated Swiss or Monterey Jack cheese (optional)

Directions:

1.Combine 1/2 pound potatoes with broth in saucepan with tight-fitting lid. Bring to boil; simmer until tender, about 10 minutes. Mash potatoes with fork; stir remaining potatoes, carrots, corn, celery, onion, and seasonings. Cover; simmer until vegetables are tender, about 10 minutes. Dissolve the flour in a little cream; stir into chowder with remaining cream and parsley. Cook, stirring, over medium heat to thicken slightly. Serve, topped with grated cheese, if desired.

Christmas Stollen with Almond Filling

If I was trapped on a dessert island and I could only take three foods with me, I am pretty sure 2/3 of those foods would be marzipan and bread.

So, as you can imagine, when I discovered that there was a magical pastry that combined these two coveted ingredients I fell in love. Never has a pastry been so balanced with fruity, spicy, savory and sweet.

While I have eaten this tasty dessert for years, this was my first attempt at actually baking it. I must admit that despite my schooling and what little experience I do have, I am still super intimidated at making breads but with a whole lotta patience, this recipe will turn out perfect every time. As far as what fruits to add to your stollen, I prefer to use orange juice/zest as opposed to lemon because it's not as harsh of a flavor, I also think that orange goes better with the flavor of almond. You could buy the packaged dry candied fruit but I found this combo to be quite amazing.

Christmas Stollen with Almond Filling

makes 2 loaves

For the Fruit:
1/2 cup dried cherries
1/4 cup diced candied orange peel (I candied my own, you can learn how HERE)
1 cup raisins
3 TBS cherry Kirsch
2 TBS orange juice

For the Sponge:
1 scant TBS or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees F)
2/3 cup milk
1 tsp honey
1 cup unbleached all-purpose flour

For the Dough:
1/3 cup honey
1 large egg, beaten
1/2 cup (1 stick) unsalted butter, softened
1 tsp finely grated orange zest
1 tsp salt
1/2 tsp ground nutmeg
1/2 cup chopped almonds, toasted (optional)
3 to 4 cups unbleached all-purpose flour
Oil, for coating bowl

For the Filling:
12.5 oz can of almond filling OR 12oz of marzipan

Recipe adapted from Food Network

Directions:
1.Prepare Fruit: Combine the fruit, orange juice, and booze. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the kirsch.

2.Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

3. In a bowl fitted with a paddle attachment, add the fruit mixture, honey, egg, butter, zest, salt, nutmeg, almonds, and 2 cups of the flour to the sponge. Beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour (mine took around 3).

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Using a piping bag, pipe a line of marzipan OR almond filling down the center (lengthwise) of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool. To serve: Sprinkle heavily with confectioners' sugar just before serving.

I hope everyone out there has a wonderful (and delicious) Christmas tomorrow!