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My Recipes-of-the-Week are featured here on my Home page. You can find 2000 of my kitchen-tested recipes using the Recipes tab, watch over 125 Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. "We are all in this food world together." ~Melanie

10/05/2024

~ Buttery Rum and Raisin Croissant Bread Pudding ~

IMG_3700A humble bread pudding is the perfect use for past-its-prime bread, and, in my kitchen, next to a French baguette or batard, I believe buttery croissants to be perfect foil for flavor-laced eggy custard.  In fact, croissants make such superb bread pudding, if I know I've got guests coming for the weekend (especially during the tailgate and holiday season), I purposely buy croissants two or three days ahead of time, just to be able to serve it as a sweet treat with breakfast or brunch.

Croissants, split in half, w/raisins sandwiched in between...

IMG_3745 2... swimming in a butter-rum & vanilla custard.  Yum.

IMG_36366  large, 2-3-day old croissants, about 10-ounces

1 1/2 cups raisins

4  extra-large whole eggs

8  extra-large egg yolks

3  cups whole milk

2  cups cream

1 1/4  cups sugar

1/2  teaspoon sea salt

1  tablespoon each: butter-rum flavoring and pure vanilla extract

IMG_3638 IMG_3638 IMG_3638 IMG_3638 IMG_3638 IMG_3638 IMG_3638~Step 1.  In an 2-quart measuring container or a large bowl, using a hand-held egg beater, whisk together the extra-large eggs, egg yolks, milk, cream, sugar, salt, butter rum flavoring and vanilla extract.  Set aside.

IMG_3659 IMG_3659 IMG_3659 IMG_3659 IMG_3659~Step 2.  Spray a 13" x 9" x 2" casserole dish with no-stick cooking spray. Slice croissants through their centers horizontally.  Arrange the bottoms of croissants in the bottom of casserole.  Sprinkle the raisins over the croissants in the casserole, then place the tops on the croissants.  Slowly pour the custard mixture over the croissants.  Set aside for 45 minutes, to allow croissants time to soak up custard.  During this 45 minutes, occasionally press down gently on the tops of the croissants, and, use a small ladle to drizzle custard over their tops too.

IMG_3682 IMG_3682 IMG_3682 IMG_3682~Step 3.  Cover the top of the casserole with aluminum foil.  Using a sharp paring knife, poke 12-16 holes in the foil (this will allow steam to escape).  Bake, covered, on center rack of preheated 325º, 45 minutes.  Remove the foil, lower the oven temperature to 300º and continue to bake until custard is just set, about 35-40 minutes.  Remove from oven snd place on a wire rack to cool about 30-40 minutes or longer, prior to slicing and serving warm or at room temperature.

Buttery croissants bake up puffy & beautiful every time:

IMG_3703It serves up pretty-as-a-picture slices too:

IMG_3723With no need for sugary sauce or whipped cream on top:

IMG_3742Buttery Rum and Raisin Croissant Bread Pudding:  Recipe yields 12-16 servings

Special Equipment List:  2-quart measuring container; hand-held egg beater; 13" x 9" x 2" casserole; small ladle; aluminum foil; paring knife wire cooling rack

IMG_3497Cook's Note:  To make use of same-day-baked and ready-for-prime-time croissants, serve my recipe for ~ Chick Flicks and Curry-Chicken-Salad and Croissant Sandwiches ~.  Laced with Madras curry powder, plump, sweet raisins, and, celery and cashews for salty crunch, it's simply perfect for brunch or lunch.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

09/30/2024

~ Cinnamon 'n Raisin Bread Cinnamon-Swirl Muffins ~

IMG_3417There's nothing like waking up to the ethereal smell of freshly-baked cinnamon rolls.  That said, if you're the cinnamon-roll baker, unless your family sleeps until Noon, "pulling that off" means getting up long before dawn -- yawn.  My happy little twist on classic cinnamon rolls, which lets a pre-programmed bread machine mix and proof my recipe for cinnamon-raisin bread dough, will get you an extra 55-minutes of AM snooze time.  Tick, tock.  It's smooth and stress-free sailing after that.  The super-manageable dough pats out easily, store-bought cinnamon-sugar gets sprinkled on top, roll, slice and in the muffin tins they go to proof.  Poof -- bake and your done. 

A super-easy to "pat, roll & slice" bread machine dough...

IMG_3413... baked in muffin tins & a caramel glaze too!

IMG_33251  cup whole milk

1  tablespoon pure vanilla extract

6  tablespoons salted butter, cut into pieces, preferably at room temperature

2  extra-large eggs, preferably at room temperature, lightly beaten

4 1/4 cups unbleached, all-purpose flour

1 1/2 teaspoons sea salt

5  tablespoons cinnamon-sugar

2  teaspoons granulated dry yeast, not rapid-rise yeast (1 packet)

1  cup raisins*

5-6  tablespoons additional cinnamon-sugar, for sprinkling on prepared dough

no-stick cooking spray, for preparing muffin tins

6a0120a8551282970b01a3fce19046970b* Note about adding raisins:  Most bread machines have an "add-in basket" with a 1/2 cup capacity, which adds dried fruits and/or nuts during the baking cycle. Because the  pizza dough cycle is used to knead and proof (not bake) the dough, the machine won't add them. Do not use the add-in basket.

6a0120a8551282970b01a5119139f9970c 6a0120a8551282970b01a511913afd970c~ Step 1. This is the rectangular-shaped bread pan that came with my machine.  The paddle (which will do the kneading) has been inserted.  The instruction manual said to always start with the paddle in this position before adding any ingredients, so I do.

IMG_3330 IMG_3330 IMG_3330~ Step 2.  Cube the butter as directed and set aside to soften, about 30 minutes, or, quickly soften or melt it in the microwave.  In a medium bowl, stir together the dry ingredients:  the flour, salt, cinnamon-sugar and raisins.

IMG_3337 IMG_3337 IMG_3337 IMG_3337 IMG_3337 IMG_3348 IMG_3348 IMG_3348~Step 3.  In a 1-cup measuring container, heat milk and vanilla extract in the microwave until steaming.  Add the butter cubes.  Using a fork, stir until butter is melted.  If milk is steaming and butter is soft, this will only take a minute.  Add the liquid mixture to the bread pan.  Using the fork, whisk the eggs in the 1-cup measuring container, then add the eggs to the bread pan too.

IMG_3354 IMG_3354 IMG_3354 IMG_3359 IMG_3359 IMG_3359~Step 4.  Add the flour to the bread pan, spooning it right on top of the wet ingredients.  Do not mix or stir.  Using your index finger, make a small well in the top of the flour (but not so deep that it reaches the wet layer).  Add the yeast to the well.  Insert the pan into the bread machine, plug the machine in, press the "Select" button, choose the "Pizza Dough" cycle, then press "Start".  In 55 minutes, you'll have cinnamon-raisin bread dough.

IMG_3362 IMG_3362 IMG_3362 IMG_3362 IMG_3379 IMG_3379 IMG_3379~Step 5.  While  dough is kneading and proofing in bread machine, spread a bit of bench flour over the top of a large, 20" x 16" pastry board.  Remove the proofed dough from bread machine (the pan won't be hot) and transfer dough to the bench-flour covered board.  Using your fingertips, pat and press dough across the board, into a 1/2"-thick rectangle measuring approximately 18" x 14".  I do this with my fingertips (this dough is extremely manageable).  If you need the aid of a small rolling pin (which you should not), that's ok, just use a very light touch.  Generously sprinkle 5-6 tablespoons cinnamon-sugar over the surface to within 1/2" of the perimeter on all four sides.  Starting at the side closest to you, roll the dough, as tightly as possible, jelly-roll-style, into a cylinder.  Position the cylinder, seam-side-down on an end-to-end angle, then, pat, form and stretch it to a even-sized-throughout length of 22"-24".  This is ALL very, very, very (about 15-minutes-of-time) easy to do.

IMG_3385 IMG_3385 IMG_3385 IMG_3385 IMG_3397 IMG_3397 IMG_3397 IMG_3397~Step 6.  Spray the inside of 24, standard-size muffin cups with no-stick spray.  Using a serrated bread knife and a light touch, cut the cylinder into 1" thick slices, placing the slices, one in each muffin cup, as you work.  I yielded a grand total of 22 today.  Cover with a lint-free kitchen towel and set aside to rise for 1 hour.  Uncover and bake on center rack of preheated 325° oven, until "tops have popped" in their centers and rolls are lightly-browned, a short 14-16 minutes.  Do not over bake. Remove cinnamon rolls from oven and immediately transfer rolls from muffin cups to a wire rack to cool completely, 1-1 1/2 hours, prior to glazing (if desired) as directed below.

6a0120a8551282970b01bb0884d1fb970dFor the optional sugary glaze:

2  cups Confectioners' sugar

3-4  tablespoons whole milk

1  tablespoon caramel flavoring

6a0120a8551282970b01b8d16ad7f5970c~ Step 7. In a small mixing bowl combine all ingredients together until smooth. Cover bowl with plastic wrap and let sit for about 5 minutes. Stir again.  Mixture will be thick, smooth and ribbonlike.

Drizzle glaze over barely-warm or room-temp swirl muffins...

IMG_3416... & put a big pot of coffee on for breakfast!

IMG_3423Reheat (1-2 day leftovers) in microwave, 10-12 seconds, uncovered.  Follow the steamy swirl.  

IMG_3425Cinnamon 'n Raisin Bread Cinnamon-Swirl Muffins:  Recipe yields 22-24 cinnamon 'n raisin-bread cinnamon-swirl muffins.

Special Equipment List:  bread machine; paring knife; 1-cup measuring container; fork; large pastry board; serrated bread knife; standard-sized muffin tins, enough for 22-24 muffins; wire cooling rack; pastic squirt bottle, for applying glaze (optional) 

6a0120a8551282970b01b8d1879fba970cCook's Note:  Can I interest you in a make-ahead breakfast casserole to go with your cinnamon-swirl muffins?  My ~ Big Baked Denver Omelette Brunch Casserole ~, full of ham, cheese and veggies, is my favorite  crowd-pleasing recipe. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)