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YEASTED MERINGUE COFFEE CAKE - DARING BAKERS FOR MARCH 2011

Its Daring Bakers time for March.  Wonderful challenge as always... This time it was Yeasted Meringue Coffee Cake.  Don't they sound delicious..yes it was!!!.  Totally loved the challenge.  I did not make much changes to the original recipe other than the filling.  The filling which I made was the combination of dried Cranberry+ Zest of Orange and crunchy  Pecans which I love love love a lot. The recipe can easily be halved to make one round coffee cake.  I just halved the recipe.  If your making the wreath shape the baking time would be as suggested.  But if you wishing make single serving like I posted the baking time is 15 to 18 minutes.  Enjoy the virtual treat as much as I enjoyed making and eating.

Blog-checking lines: The March 2011 Daring Baker’s Challenge was hosted by Ria and Jamie
. Ria and Jamie challenged The Daring Bakers to bake a Yeasted Meringue Coffee Cake.




 
Recipe Source: Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date, and she tried the recipe and it was brilliant!


YEASTED MERINGUE COFFEE CAKE

Makes 2 round coffee cakes, each approximately 10 inches in diameter.
















 
Ingredients:

For the yeast coffee cake dough:

Flour - 4 cups
Sugar - ¼ cup
Salt - ¾ teaspoon
Active dried yeast - 1 package
Whole milk - ¾ cup
Water - ¼ cup  (doesn’t matter what temperature)
Unsalted butter  - ½ cup at room temperature
Eggs - 2 large at room temperature




 

 


For the Meringue:

Egg whites - 3 large at room temperature
Salt - ¼ teaspoon
Vanilla - ½ teaspoon
Sugar - ½ cup

For the filling Which I used :


Chopped pecans - 1/2 cup
Dried cranberries - 1/2 cup
Granulated sugar - 2 Tablespoons
Orange Zest - 1 1/2 teaspoon

Egg wash: 1 beaten egg

Confectioner’s sugar (powdered/icing sugar) for dusting cakes





Directions:

Prepare the dough:

1. In a large mixing bowl, combine 1 ½ cups of the flour, the sugar, salt and yeast.
2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
3.With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup flour and beat for 2 more minutes.
4.Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
5.Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
6.Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:

In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.







Assemble the Coffee Cakes:

1. Line 2 baking/cookie sheets with parchment paper.
2. Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).
3.Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.



 




4.Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
5.Repeat with the remaining dough, meringue and fillings.
6.Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
7.Preheat the oven to 350°F (180°C).
8.Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
9.Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
10.Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.


 



Enjoy !!!

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ZESTY OR LEMONY QUINOA - BOTH CHECK IT OUT !!!

It’s been long time I did not post any of Quinoa dishes, even though I use them regularly in different forms.  There are few dishes which we love so much in Quinoa and this zesty Quinoa is one of those. Lemon Rice is the pure inspiration for this Lemony, Zesty Quinoa. Fresh soybean, cooked moong bean, dhal or Black garbanzo is wonderful combination with lemony Quinoa.  I am posting 2 variations which differs slightly, one with Mukimame and one with Black Garbanzo. 



What is Mukimame ?  The green vegetable Soybean are called "Edamame" when sold in pods, when it is sold as individual beans it is called as " Mukimame".
  



Mostly of us are aware of Quinoa.  They are extremely versatile and easy to prepare.  They are good source of Dietary fiber and highly nutritious gluten free seed.   Take a peep here for other Quinoa dishes which I posted earlier and stay tuned for more dishes in near future :).  Quinoa by itself a nutritious one, when it is combined with soy or any other legumes or bean. It is sure a very healthy one pot meal.  Here is how I make them...................
 
 
 
 
 
 


ZESTY QUINOA WITH MUKIMAME AND BLACK GARBANZO


This measurements are for 2 types of quinoa, if your making it with either with the bean or with legumes just 1/2 the measurements.

INGREDIENTS:

Quinoa - 1 cups
Mukimame - 1/2 cup frozen (Thaw and microwave it for 4 to 5 minutes or as per the instruction given the package)
Black Garbanzo - 1/2 cup (Soak overnight and pressure cook, drain water and keep it aside)
Ginger - 1/2 inch
Green chillies - 6
(Make paste out of ginger and green chilli)
Curry leaves - few
Asafoetida - 1/4 tsp
Mustard - 1 tsp
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Lemon - 2 tbsp (according to your taste)
Salt as needed
Oil
Coriander leaves for garnishing

Cooking Quinoa:

Wash the quinoa at least 3 to 4 times, drain and keep it aside.  Now in pot boil 1 1/4 water, add tsp of salt.  When it comes to rapid boil and the drained quinoa, keep it in the low flame. Close with the lid.  Once all the water is absorbed, switch off the flame and fluff it with the fork.  Let them cool.  This can also be done ahead of time and seasoned when needed.

Method:

1.  Heat a tbsp of oil; add the mustard seeds, once they start to splutter.  Add the urad dhal and channa dhal, followed by Curry leaves.
 

2. Now add the Asafotida, ginger and green chilli paste. Sauté for few minutes.  Add turmeric, cooked bean or Legumes, here it is black garbanzo.
 
 

3. Add the cooked Quinoa, Lemon juice, salt.
4. Mix everything, until well blended.
 

5. Check for taste, if you need lemon juice or salt more add according to your preference and put off the flame.
6. Garnish with Chopped coriander leaves.
 
 


Slight Variation using Mukimame :

1.  Follow the same 1 and 2 steps above.  Now add the Mukimame and Zest of lemon.
 

2. Add quinoa, lemon juice, salt. Mix well until they are nice blended.
 

3. Put off the flame and garnish with coriander leaves.
 
 
 


Note:

1. Adding the zest gives nice aroma and flavor.  So try it out.....
2. Instead of both black garbanzo and Mukimame you can also add the cooked moong dhal and garnish with Shredded coconut.
3. You can also add both black garbanzo as well as mukimame and follow any of one procedure that is by adding zest or without.

Enjoy pot full of Goodness!!!!!

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AGLIO E OLIO ( WITH SEA BEAN, ASPARAGUS AND BROCCOLINI)

Aglio e Olio is served with spaghetti, the sauce is made by lightly sautéing minced or pressed garlic in olive oil, sometimes with the addition of dried red chilli flakes. Finely chopped parsley/Basil can be added as a garnish, along with Parmigiano-Reggiano.  Yes today I am posting Aglio e Olio with all my favorite veggies in the pasta Farfalline...




Sea bean
Broccolini
Asparagus 



 


Almost everyone will be familiar with last 2 veggies.  Seabean when I first tasted it I just fell in love with that and tried few things which were so so excellent.  Here is a brief about the above veggies.

Seabean

The sea bean, aptly named as a fresh crisp bean that looks like sea coral and has briny flavor.   Sea beans can be eaten raw, steamed, tossed into stir fries or used as a bed for sea food.  They are also known as pousse pied.




Broccolini

Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. Broccolini is high in vitamin C but also contains vitamin A, calcium, folate and iron. And this is excellent vegetable for sautéing, steaming, boiling and stir frying.




Asparagus

Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium.  Only young asparagus shoots are commonly eaten: once the buds start to open, the shoots quickly turn woody and become strongly flavored.




Ok coming to the recipe it’s so simple and easy.

First to prepare the veggies do the following procedure...

Sea bean - Just wash, drain and keep it aside.

Broccolini - separate like Broccoli floret, you can also use the stalks or reserve them for making soup or salad.  Wash the florets , add them in boiling water for a minute , remove and put them in the ice water to stop cooking in this way u get the vibrant green Veggie.

Asparagus - Similarly do this for asparagus. Then chop them to 1 inch pieces.

Keep all the veggies aside.

Aglio e Olio

Ingredients for sautéing:

Pasta - 1 cup any of your favorite shape cooked
Olive oil - 2 tbsp
Garlic - 3 or 4 very finely shredded
Shallots - 1 sliced (optional)
Red chilli flakes - 1/2 tbsp (you can also reduce this amount)
Basil or Parsley - 2 tbsp chopped finely
Parmigiano-Reggiano - as needed






Method:

1. Heat olive oil in the pan, before the oil is very hot add the garlic, followed by shallot slices and red chilli flakes.
2. once they are light brown add the broccolini, asparagus and the cooked pasta.
3. Now add the seabean, basil or parsely, salt (keep in mind the cheese and sea bean both has salt in it so add accordingly) give a high toss. Once sea bean is added you need not sauté for too long.
4.  Serve hot with shredded Parmigianino Reggiano.



 

 

Note:

The above is the recipe for basic Aglio e Olio recipe, you can add or minus the veggies of your choice.

Bon Appétit!!!!

You are most welcome to share any Seabean recipe in the comment section.




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WHOLE WHEAT EGGLESS COOKIES - SWEET PUNCH

This month sweet punch was Whole wheat Eggless cookies from  this cookies is absolutely easy that can be done in no time, healthy( if your not counting butter calories :)  ). 

A little modification which I did from the original recipe is this, instead of  1/4 cup Almond sliced I used the Almond meal with the dough , plus Pistachio's and Silvered almonds for garnish.  And also the actual recipe has 1/2 sugar but I just took 2 tbsp out of it. Hope you all enjoy the snacking time now....






 



 


WHOLE WHEAT EGGLESS COOKIES

Ingredients 

Whole wheat flour - 1 cup
Sugar - 1/2 cup minus 2 tbsp( just removed 2 tbsp from 1/2 cup of sugar)
Salt - 1/4 tsp
Almond meal - 1/4 cup
Green cardamom - 1/2  tsp powdered
Butter - 1/2 cup (Room temperature)
Milk - 2 tbsp or as needed

Garnishing :

Pistachios - 2 tbsp (coarsely powdered or finely chopped)
Silvered almonds - 1 tbsp ( sliced or finely chopped)


 
  
 
 


Method:

  1. Pre heat the oven to 360 degree F.
  2. In a bowl, mix the flour, sugar, salt, almond meal and cardamom powder well.
  3. Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
  4. Divide the dough into about 24 equal parts and make them into balls.
  5. Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
  6. Place the dough balls on an ungreased cookie sheet about inch a part, garnish with pistachio and Silvered almonds.
  7. Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
  8. After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet. 

 


Store the cookies in the Airtight container and enjoy the goodness of the wholewheat with the aroma of the cardamom and crunchiness of the nuts.


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