Warmest Wishes

Winter weather advisories are in effect, sounding the alarm about snow, sleet, freezing rain, black ice, and pretty much any other blizzard conditions that might strike terror in the heart of any warm blooded mammal. Accumulation could range from bad to worse with no end in sight.

Scrolling through these dire reports, squinting at the sun-drenched screen, I squirm uncomfortably in my t-shirt and shorts. It’s February, historically known as the coldest, harshest month of the year, and yet I’m still too hot. Sub-zero winds may be howling through the Midwest and East Coast, but here in California, it feels like we’ve skipped right into late spring. The golden state, the place that winter forgot, is erupting with early flowers, perfuming the air with delicate scents of jasmine and lavender. Kids frolic home with a carefree easy typically reserved for vacations, peeling out of over-protective jackets the minute the school bell rings.

But no, it is winter. Firmly, definitely, still winter. Sorry for the remaining 49 states, to say nothing of the rest of the world.

My heart goes out to all of you out there in the brutal frozen tundra. You’re made of stronger stuff than me, so averse to the barest chill that 60 degrees sounds like sweater weather. While I can’t say I know how you feel, toughing it out in the elements like that, I can offer a bit of solace- Or perhaps more accurately, a bite of solace.

Nothing warms the heart and the house quite like lighting up the oven. Stay inside, get cozy in thick thermal underwear and floppy slipper socks; you’ve got everything you need right here.

Classic cinnamon rolls are hard to beat, slowly rising as the yeast comes alive, becoming lighter, more tender and softer by the minute. Buttery pockets of gentle spice and brown sugar spiral hypnotically in the pan, all shades of golden brown and delicious. Well, let’s take that same concept and simply apply a touch of chocolate instead, shall we?

Digging into the pantry for inspiration, an open bag of Rodelle Organic Hot Cocoa Mix seemed to be purposefully poised, ready to infuse this classic comfort food with an extra dose of warmth. With pure vanilla, dark Dutch-processed cocoa, and sugar all in one, the only thing you need to add are the marshmallows. Easy to drink, bake, and simply fall in love with.

As if it wasn’t enough to wrap springy cylinders of mini mallows right inside that swirling dough, sticky melted marshmallow glaze seals the deal with a sweet, juicy kiss.

For those of you facing single digit temperatures or worse, just stay inside. Keep warm from the inside out. You aren’t missing anything when a fresh batch of hot cocoa rolls rises to the occasion.

Continue reading “Warmest Wishes”

Advertisements

Easy Like Christmas Morning

Light filters in through frosted windows, gently painting the tinsel-clad branches of pine, dancing across silken wrappings, glinting off glossy greeting cards. All is still, silent, and calm. The air is just a breath too cold for comfort, but nothing the sun won’t fix in another minute, glowing and growing stronger right before sleepy eyes, still clouded with dream of feasts from the night before. Christmas morning, in the best situation, is a magical time, the split second right before children squeal with glee to mark the start of joyous mayhem. Controlled chaos will soon describe the scene as paper is torn and tags go flying. The last thing you want to fuss with is a fancy breakfast that would tear you away from these fleeting moments, but a bowl of cold cereal just won’t cut it today.

Before calamity descends, take the wheel and prepare yourself well in advance. Sticky buns or cinnamon rolls are the classic daybreak decadence for this annual celebration, but who wants to wake up at 5am to start mixing dough? Not me, even if I don’t have children to beat down the stairs or a tree to furnish before Santa slacks off.

Save yourself some time and labor by turning out one giant, majestic, family-style spiral, rather than individual little buns. Dazzling with warm rivulets of cinnamon sugar goo dripping into every tender spiral of dough, wrapping around crisp pecans like a pillowy blanket, you’ll think you’re still dreaming when you take the first bite.

Perhaps it will be the scent of buttery dough or cinnamon spices that awaken Christmas spirits, rather than the sunrise this time around. All the hard work is done the night before, so in the morning, all you need to do is preheat the oven and pop in the pan. It’s not exactly holiday magic… But it may just taste like that.

Continue reading “Easy Like Christmas Morning”

Challah at Me

Everything has meaning. Everything has a purpose.

Woven into the smooth, elastic strands of dough that compose a loaf of lovingly braided challah bread is a taste of history. Surviving centuries of strife, passed down by word of mouth like folklore, it’s more than mere sustenance, yet hardly given a second thought beyond the customary blessing, if that. Even I was surprised to learn that the term “challah” isn’t necessarily defined by the rich, eggy, soft, and sweet crumb that immediately comes to mind. Any bread that’s sanctified for Jewish observances, from high holidays to regular old week days, can be challah.

That’s only the beginning of my true challah education. Visiting the Chabad Jewish Student Center at UC Berkeley prior to Shabbat one day, I was greeted by the sight of overflowing bowls of dough, the smell of yeast and flour wafting through the windows, perfuming the whole neighborhood.

Traditionally, seven essential ingredients compose the tender crumb we all know and love: water, yeast, sugar, oil, flour, and salt. Eggs, though frequently included to represent renewal, are not actually a necessary staple. That’s right; I wandered into this enclave of busy bakers to find about a hundred pounds of “accidentally” vegan challah dough at my disposal.

As explained by den mamma Bracha Sara Leeds, all while deftly kneading and twisting strands of the soft dough into elaborate braids, each ingredient can be linked back to the tenants of Judaism itself.

Water, the single most important, omnipresent component, represents the Torah. Just as we cannot live without water, we also cannot live without this guiding scripture. Bringing life and nourishment to all, it represents generosity and kindness. Like water, we want kindness to be infinitely abundant, flowing freely through our lives.

Flour is sustenance, the foundation to build a life on, physically and emotionally through our relationships with family, friends, and the community at large. We must feed these relationships as we must feed ourselves to maintain a healthy, happy, stable existence.

Oil is included to represent anointing, or sanctifying, to signify this loaf as being special, holier than your average daily bread. Oil enriches our lives, making particular moments, or meals, a bit more special.

Sugar stands in for all the sweetness in our lives, of course, but in this case also represents faith. With faith (in the future, in ourselves) comes sweet rewards. Fear not the sugar! Though challah is certainly classified as a sweet bread, it’s always well-balanced, to be served with equal enjoyment with toppings as diverse as jam or hummus, at breakfast, lunch, or dinner.

Yeast provides leavening, of course, allowing the dough to rise, grow, and expand. Whether that means growing in terms of our character, rising up above challenges, or expanding to reach our full potential, it only takes a small push to get started. Yeast is only a tiny piece of the recipe, yet completely transforms the finished loaves.

Salt, used sparingly but in fair measure, represents discipline or criticism. As difficult as it can be to accept, it’s necessary for contrast and proper perspective. Salt can also signify purification, removing toxins from the body, and anything that is toxic in our lives or minds.

Arguably the most ingredient is one absent from any written recipe. Patience, while kneading, waiting for the dough to rise once, rise twice, and again while baking, is indispensable. Have patience for yourself; don’t rush the process to reap the greatest rewards.

It’s my pleasure to share this simple, yet deeply nuanced, meaningful approach to challah for World Bread Day. As my 13th contribution to the effort, I wouldn’t miss this event for anything. Though I wish I could break bread in person with everyone in the blogosphere, I hope that sharing this little morsel of history might provide a bit of virtual nourishment, at least.

Continue reading “Challah at Me”

Looking Sharp

Why should bunnies have all the fun when Easter rolls around? They’re not the only lovable little herbivores to spring out of a sleepy winter funk. Right alongside Flopsy and Mopsy, Cottontail and Peter, porcupines emerge to share all the fresh green shoots, fruits, and leaves now ripe for the foraging. Sure, they’re not as outwardly cuddly with those intimidating quills raised, but trust me, it’s all just a facade. Unless provoked or threatened, porcupines are about as vicious as newborn kittens.

Consider setting a place at the table for a more diverse cast of characters at your Easter feast. Engaged in the right conversation, their wits are likely sharper than their quills.

Rather than rolling out predictable bunny buns, take just a few extra swift snips to bring these steamed porcupettes to life.

Don’t be daunted by homemade bao, which are simply stuffed balls of bread dough. Fillings can be sweet or savory, from red adzuki beans to meaty seitan, depending on whether you’re in the mood for dessert or dinner. Start with a basic formula for bao dough and watch these charming creatures come to life in your hands.

After sealing the goodies within rounded parcels of dough, gently pinch one end of the ball to make it more oblong for the nose. Make many little triangular snips with very sharp kitchen shears just on top of the dough, without cutting all the way through to the filling, to form the quills. Mix together a tiny bit of aquafaba and cocoa powder and apply tiny drops with toothpicks to make the eyes.

That’s all there is to it! Just steam until fluffy, or bake if you prefer more golden brown goodness. Either way, your new Easter mascot will happily rise to the occasion.

All Hail Wassail

Cheers, to the drink that’s worthy of a toast in and of itself! “Wassail” was actually an Old Norse salutation meaning “be well,” spreading merriment and good spirits, long before it ever became a drink spiked with them. Typically red wine but occasionally beer and cider join the festivities as well. Regardless of the base, the warm, spicy blend of seasonings have come to define wassail today, inextricably linking it with the flavors of Christmastime. Just like chai or pumpkin pie, every mix is a little bit different, balancing a unique bouquet of floral, hot, sweet, and earthy tastes; a delicate harmony as distinctive as the deft hand holding the whisk.

There’s a lot to be said for the complex nuances of every different batch, but just as many reasons to recommend the consistency and reliability of a set approach. When you nail down the perfect combination, it quickly becomes one tradition you can’t mess with. For ease and nostalgic comfort, there’s no beating the wassail mix from Rodelle Kitchen. Like clockwork, I’ve been emptying those jars every winter since I first discovered this secret shortcut. Robust, sweet but not sugary, it’s a staple for serving up some instant holiday cheer.

While I would never mess with an essential, tried-and-true ingredient like this, I certainly would mess with the format.

Sandwiched between disks of buttery, flaky biscuit dough, the spicy seasoning turns into the delicious, edible spackling paste holding together a loosely glued loaf, just waiting to be ravaged. Rip apart the pieces at the seams, still warm and covered in a light, lemony glaze for greatest effect. The aroma is transportative but the taste is like nothing else.

Lightly caramelized from the heat of the oven, this singular spice mix needs no additional ingredients to sing. Alcohol need not apply to turn any gathering into a party when this fun, festive loaf hits the table. Even if it’s just plain apple cider, I’d definitely raise a glass to that!

Wassail Pull-Apart Bread

Biscuit Dough:

3 Cups All-Purpose Flour
1/4 Cup Granulated Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Vegan Butter
1 1/2 Cups Plain Non-Dairy Milk
1 1/2 Teaspoons Apple Cider Vinegar

Wassail Filling:

1/2 Cup Wassail Mix
1/2 Cup Unsweetened Applesauce

Lemon Glaze:

2 Cups Confectioner’s Sugar
1 – 2 Tablespoons Lemon Juice

Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.

The dough is prepared exactly like any batch of biscuits at first, so start by combining the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut the butter into small pieces, drop them in, and use a fork, pastry cutter, or your fingers to slowly incorporate the cubes. The resulting mixture should be the consistency of coarse crumbs, with no chunks of butter remaining that are any bigger than the size of peas. Pour both the non-dairy milk and vinegar in together, stirring gently just until everything comes together into a cohesive, slightly shaggy ball.

Press the dough out onto a lightly floured surface to about 1/2 an inch in thickness. Use round cookie cutters, approximately 4-inches in diameter, to stamp out circles, re-rolling scraps and cutting them to fit until the dough is entirely used up.

To assemble to loaf, start by stirring together the applesauce and wassail mix until smooth. Take one round of dough and smear around a 1 – 2 teaspoons of the filling, to cover. With the naked side facing out, line this up flush with the heel of the loaf pan; it’s easiest to stack the pieces if you tip the pan on the short end, allowing gravity to help keep the rounds together until the pan is full. Repeat with the remaining dough, flipping the final piece so that the uncovered side is also facing out.

Bake for 24 – 28 minutes, until deeply amber brown all over. Let cool for at least 5 minutes before applying the glaze. If you glaze it while warm, it will soak in, but if you want it to be more visible and sit on top, wait for it to cool completely.

Make the glaze by simply whisking together the confectioner’s sugar and lemon juice, adding more or less liquid until it reaches your desired consistency. Pour generously over the finished bread and raise a toast, to your health and happiness!

Makes 1 Loaf; 8 – 10 Servings

Printable Recipe

Cutting the Mustard

Cornbread in any form is an easy sell. Buttery, golden crumbs that cling to the fork and sop up the richest stews like a savory sponge, it’s the side dish that can easily steal the show. I’ve never met a cornbread that wasn’t at least passable when smothered with a generous smear of vegan butter, but the very best versions are always paired with a touch of maple sweetness. Inextricably linked to the sticky syrup in my mind, this is how I first remember eating cornbread, back in my elementary school years. It was on a field trip to a maple tree grove where we indulged in samples of freshly tapped and concentrated, still warm maple syrup, stirred into milk and drizzled over squares of tender cornbread. Ever since that fateful day, there’s been no match to that simple serving suggestion.

That’s not to say that there’s no room for improvement.

Start by adding a bold punch of heat in the form of Colman’s Mustard. A riff on classic honey mustard, this sweet and spicy sensation isn’t just blended in, but swirled in thick, undulating ribbons, marbled throughout the classic golden loaf. Straddling the line between cake and bread, it has just the right pepper bite to accentuate, not overpower, that delicate balance.

Follow Colman’s Mustard on Instagram for their 12 days of giveaways, and don’t forget to scoop up some spicy rebates on Colman’s Mustard through iBotta next time you stock up.

Mustard-Maple Swirled Cornbread

Mustard-Maple Swirl:

1/4 Cup Grade B Maple Syrup
1/4 Cup Coconut Oil, Melted
2 Tablespoons Colman’s Prepared Mustard
1/4 Cup All-Purpose Flour
1 Teaspoon Ground Flaxseeds

Cornbread:

1 Cup All-Purpose Flour
2/3 Cup Coarse Ground Cornmeal
1/3 Cup Whole Wheat Flour
1 1/4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1 (14-Ounce) Can Corn Kernels, Thoroughly Drained
1 (14-Ounce) Can Full-Fat Coconut Milk
2 Tablespoons Grade B Maple Syrup
2 Teaspoons Apple Cider Vinegar

Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.

Prepare the mustard-maple swirl first by whisking the maple syrup, melted coconut oil, mustard, flour, and ground flax together in a small bowl. Stir until smooth and set aside.

To make the cornbread base, grab a medium bowl and combine both flours, cornmeal, baking powder, baking soda, salt, and pepper. Add in the corn, tossing to coat all the kernels with the dry ingredients to prevent them from simply sinking to the bottom of the loaf while baking. Separately, briefly mix together the coconut milk, maple syrup, and vinegar before adding the wet mixture into the bowl of dry ingredients. Use a wide spatula to bring the two together with as few strokes as possible. It’s perfectly fine to leave a few errant lumps in the batter!

Transfer the cornbread batter to your prepared loaf pan. Spoon dollops of the mustard-maple swirl at random on top and use a thin knife or wooden skewer to marble it throughout.

Bake for 32 – 38 minutes, until golden brown around the edges and a toothpick inserted in center comes out clean. Let cool completely before serving.

Makes 8 – 10 Servings

Printable Recipe

This post was made possible thanks to the support of Colman’s Mustard. All content and opinions are unbiased and entirely my own.