Tracy Anne Warren :: Tidbits

Lord Cade Byron’s Temptingly Delicious Sticky Pecan Bites

Dough:

4 egg yolks, room temperature
1 egg, room temperature
2 oz. or ¼ c. sugar (white)
3 oz. or 6 T. melted, unsalted butter

6 oz. buttermilk, room temperature
20 oz. or 4 c. flour
1 pkg. instant dry yeast
1 ¼ t. kosher salt

Topping:

8 oz. or 16 T. unsalted butter
8 oz. or 1 c. light brown sugar
1 c. pecans, chopped

3 oz. or ¾ c. raisins (optional)
1 t. cinnamon

Coating:

8 T. melted, unsalted butter
1 c. light brown sugar

1 c. pecans, chopped
1 t. cinnamon

For dough:

Using whisk attachment: mix egg yolks, egg, white sugar, 6 T. melted butter and buttermilk. Add 2 c. flour with yeast and salt. Whisk until moistened and combined.
Switching to dough hook: Add 1¼ c. flour and knead on low speed 5 minutes. Dough should feel soft and moist, but not sticky. Add remaining flour, as necessary. Knead on low speed an additional 5 minutes or until dough clears side of bowl.
Turn dough out on floured board and knead by hand for about 30 seconds.
Lightly oil a large bowl and transfer dough to bowl. Lightly oil top of dough. Cover and let double in volume (2 to 2½ hours)

For topping:

Combine ingredients and cook until butter is melted and sugar dissolved. Pour ½ of topping into bottom of 2 bundt pans.
Cover and store remaining topping.

For Coating:

Once the dough has risen, turn it out on floured board and cut into quarters. Cut each quarter into thirds and each third into three pieces. (36 pieces)
Roll each piece into a ball. Dip each ball into melted butter and roll in coating mix.
Line each pan with 18 balls. Cover and chill overnight.

For Baking:

In the morning, in a cold oven, place a pan of boiling water two-thirds full on a lower rack. Place the two uncovered pans of dough on a rack above the water pan and close the oven door.
Let the dough rise for 30 minutes, then remove from oven and turn oven to 350°.
Heat leftover topping in saucepan on the stove.
Place pans of dough in oven and bake for 15 minutes. Remove pans of dough from oven, pour heated topping evenly over the dough in both pans and return to oven. Bake another 10 to 15 minutes or until instant read thermometer reads 190°.
Turn out bread while pans are still hot. Eat and enjoy!

Serves 12.

The Duke of Wyvern's Favorite Mulled Cider

2 cups apple cider

1/4 c. dark rum (or more to taste)

1 cup ginger tea (herbal tea)

1/3 c. honey

2 small oranges

4 whole cloves

2 cinnamon sticks

1 fresh bay leaf

2 cardamom pods

Combine cider, rum, herbal tea and honey in a large saucepan and place over low heat. Insert a whole clove in opposite ends of an orange, then slice in half so each orange half has one clove piece. Add oranges to the mixture. Break cinnamon sticks in half and add, along with bay leaf and cardamom pods. Heat until almost boiling, then turn down the heat to a simmer. Drink immediately. Serves 6.

Jeannette’s Delicious Poached Salmon with Creamy Dill Sauce

Serves 6

6 cups water
1 cup dry white wine
(If you prefer not to use wine, increase water to 7 cups)
4 carrots, peeled and cut into 2-inch julienne strips
3 celery stalks, cut into 2-inch julienne strips
4 leeks, white and light green parts, well-washed and cut into 2-inch julienne strips
6 sprigs each, fresh dill and parsley
2 teaspoons whole black peppercorns
Salt
1 lemon, halved
6 wild salmon fillets, 6 oz each, 1 1/4 inches thick
Freshly ground black pepper

Combine water, wine, carrots, leeks, herb sprigs, peppercorns, and 1 teaspoon salt in large Dutch oven. Squeeze the juice from the lemon into the pot and add halves to the broth. Simmer, partially covered, about 5 minutes. Discard lemon halves only from the broth.

Using tweezers, remove any pin bones from the salmon. Season the fish with salt and freshly ground black pepper, then gently slip fillets into the broth. Return to a simmer, cover and cook until the salmon flakes easily when prodded with a fork or paring knife, 6-10 minutes.

Using a slotted spoon, gently remove fish from the broth. Carefully peel away fish skin and place fillets on a heated platter. Discard herb sprigs and peppercorns. The cooked, drained vegetables may be served with the fish. Serve creamy dill sauce on the side.

Creamy Dill Sauce

1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh dill
Zest and juice of one whole lemon, seeds removed
Salt and freshly ground black pepper to taste

Violet, Duchess of Raeburn's Gateau au Chocolat

4 oz. Unsweetened chocolate,
such as Scharffen Berger or Valrhona
1 3/4 c. Sugar, divided
1/2 c. Water
1 2/3 c. Flour
1 t. Baking Soda

1/4 t. Salt
1/2 c. Butter (1 stick), softened
3 Eggs
3/4 c. milk
1 1/2 t. Vanilla

Heat oven to 350º F.

Melt chocolate, 1/2 c. sugar, and water in a large microwavable tempered glass bowl on HIGH 1 to 2 minutes or until chocolate is almost melted. Stir halfway through cooking time, then stir until chocolate is completely melted. Cool to room temperature. Note: a double boiler may be used instead of the microwave.

Mix flour, baking soda and salt in a bowl; set aside. Beat butter and remaining 1 1/4 c. sugar until light and fluffy. Add eggs, one at a time, beating just until each egg is incorporated. By hand, add flour mixture and milk alternately, beginning and ending with the flour mixture. Mix well after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into two greased and floured 9-inch round cake pans.

Bake for 30 to 35 minutes or until cake springs back when lightly touched or when toothpick comes out clean from the center of one of the layers. Cool 10 minutes, remove from pans and cool completely on a wire rack. Frost with chocolate ganache frosting.

Ganache Frosting:

10 oz. Good quality semi-sweet chocolate, such as Scharffen Berger or Valrhona, finely chopped
1 1/3 c. heavy whipping cream

Place chocolate in a small bowl. Bring cream to a boil in a small sauce pan over medium-high heat. Pour boiling cream over the chocolate. Cover mixture with plastic wrap and wait several minutes. Remove the wrap and stir until the chocolate is completely melted and the mixture is smooth. Let the mixture sit for 10 to 15 minutes or until it has thickened to the consistency of frosting. If the frosting remains too soft, refrigerate 30-45 minutes, stirring occasionally until firm.

Makes 12 servings.

Kit Winter’s Favorite Blueberry Scones

Makes 8

2 cups all-purpose flour
3 tablespoons sugar, plus more for the tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter
1 1/2 cups fresh blueberries, rinsed and drained.
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for the tops
2 eggs, lightly beaten

Place oven rack in the center of the oven and preheat to 400° F.

In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Cut butter into small cubes, then add to the flour mixture, gently combining with a pastry blender or two knives until the largest dough pieces are the size of small pebbles. Add blueberries and lemon zest, and gently toss just until incorporated.

Using a fork, whisk together the cream and eggs in a separate, liquid measuring cup. Pour into the flour mixture and lightly stir until the dough just comes together. Be careful not to over mix. Turn mixture out onto a lightly floured board and press together using a floured bench scraper or your hands. Form ONLY until combined to keep the mixture delicate.

Pat dough into a 6 inch by 1 1/4-inch square. Using a lightly floured bench scraper or knife, cut into four 3-inch squares. Cut each square in half on the diagonal to form 8 triangles. Using the edge of the bench scaper or a metal spatula, place each triangle onto a parchment covered baking sheet, leaving at least 1-inch between each scone. Brush the tops of scones with cream then sprinkle with sugar. Bake until golden brown, 20-22 minutes. Transfer scones to a wire rack. Serve warm with clotted cream, jam or honey.

Bon Appetit!

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