Brioche Two Ways

I own a bread machine and I actually use it. I’m not sure I know anyone who can say that. It seems like most bread machines are relegated to basements and second hand stores or gifted and regifted until they find themselves in one of the aforementioned spots. I think that most people who like to make bread like the tactile part of the process, kneading the dough, feeling the moisture level of it in their hands, punching it down, shaping it - that’s all part of the baking experience with breads. Others are so intimidated by yeast that even the bread machine can’t help them get over it. I’m one of the few that exists somewhere in the middle. I don't mind missing out on that kneading and artistry.  I use my bread machine all the time and having it has taken some of the “fear” out of working with yeast for me in general, even when I’m not using it.  I also love that I can just throw the ingredients in, set the timer, and have fresh bread in the morning. 

Little fingers can't wait to get their hands on this.

Just recently, I started to use my bread machine to make dough for shaping and baking in the oven.  This has definitely been one of those “ah-ha moments” for me, as I’ve been making no-knead pizza dough ever since burning out a gear in my stand mixer making dough a few years back. No-knead dough is incredible but requires more planning than I have in me most of the time. Bread machine to the rescue.  Now I can throw the ingredients in, set the timer and have perfect pizza dough ready to bake when I get home from work. #winning. And while I’m winning, it occurred to me that I can make brioche dough in the bread machine too. I LOVE brioche. Pillowy, eggy, golden, beautiful brioche. I love you slathered with anything, or nothing at all.  

Because making brioche dough is so easy in my bread machine (it’s pretty easy to make in a bowl too), I’ve been experimenting with different fillings and shapes. Here were two weekend winners for me.

Dr. Seuss bread - so called for its funny shape. You can read more about how to shape it here.  I used the brioche recipe that came with my bread machine, which, by the way, was handed down twice and in a friend’s basement when I unloaded it from her (full-disclosure, it took me a couple of months to use it but ever since then, we’ve been thick as thieves).  Here is a simple recipe that works great. I cut out the pieces, sprinkled them with cinnamon-sugar and slipped a few chocolate chunks inside before rolling them up and standing them upright in the pan.  I let the dough rise in the pan overnight and before baking, I brushed the loaf with egg wash and sprinkled more cinnamon-sugar over the whole thing.

Then, with the leftover dough, I made bagel bites.  I rolled out the dough in portions, stuck a ball of cream cheese in the center and closed the dough over it.  I let these rise overnight and in the morning, after preheating my oven, I brushed them with egg wash and sprinkled them with everything bagel seasoning.  

We devoured pretty much all of this buttery deliciousness. Emmett was really into the Dr. Seuss loaf and, after eating little else for a 24-hour period, insisted on taking some to school for his snack on Monday. Me, Paul, Isla and Eve polished off the bagel bites in short order.

Oh yeah, and did I mention that we also had a cherry and almond cream brioche loaf earlier in the week? I have got to stop the insanity. But it’s SO hard. I’m partial to the little filled buns and I’m already thinking of new variations.  Almond cream, Nutella, Speculous, peanut butter, black sesame, honey-tahini? Yes to all. Or savory versions like blue cheese and bacon, jalapeno-cheddar, pimento cheese, pulled pork or sundried tomato? Yes again. You could make one large batch of dough and a few different fillings and there would be something for everyone. Our bagel bites never made it past the counter but I’m sure they would be welcome at a brunch get together or playdate.  How about corned beef and cabbage filled brioche buns for your Saint Patrick's Day festivities? 

Looks like I've got my work cut out for me. Happy weekend!

What to do with leftovers: Shepherd's Pie

We’ve been hosting the Holiday’s ever since we moved into our house in 2012. This is mostly because we’ve got the little ones and it’s easier for us not to have to load everyone (and all of the stuff - diapers, wipes, changes of clothes, sippy cups etc.) into the car and try to figure out naps at someone else’s house.  I love having everyone over and the rest of the family does too.  I’m sure I make a better host than a guest, because I’m incapable of sitting down for very long and enjoy being busy in the kitchen, content just listening to the happy squeals of the children playing with our family and friends.

Although I try to send people home with leftovers, hosting means that we end up with most of them.  While I could fix myself the exact same plate over and over again and be in heaven, Paul gets tired of leftovers after about one meal. This presents a problem, since I am the self-proclaimed the food waste police.

Fortunately, probably in anticipation of me forcing the entire family to eat nothing but leftovers for a week, Paul solved this little problem by picking up a packet of Shepherd’s pie mix when we were at Paddy’s the day before Christmas. I had actually never made a Shepherd’s pie before, but sure enough, after a lunch of leftovers, Paul mentioned that we might want to use the rest of the leftover mashed potatoes to make one that night. At first I resisted, feeling like it was too early not to eat another few plates of Christmas dinner.  But, after realizing what short work the kids had already made of the leftover Irish bacon, I acquiesced.  Marriage is, after all, about compromise (and Paul was at least willing to eat the leftover potatoes again).

I thought there was a pound of ground beef in the freezer but we only had half a pound. This actually worked out perfectly because we were working with a limited amount of leftover mashed potatoes anyway. I added a bit of volume to the filling but throwing in some celery, garlic, carrots and peas to supplement the meager about of beef we had.

I’ve never made Shepherd’s pie before.  Granted, this one was made with leftovers and a mix, but boy was it simple. Here’s how we did it: 

• First we preheated the oven to 400F.
• Then we sauteed garlic, an onion, carrots and celery in a pan until they were soft but not browned.  

• Then we added the ground beef, breaking it up into small bits until the meat was cooked through.
• To this we added some frozen peas, tossing them with the meat and other vegetables until they just warmed through.
• Because we were using a small amount of meat, we added approximately half of the Shepherd’s pie packet to about ⅔ cup of water and stirred.
• We then added the water and seasoning mix to our meat mixture and brought the whole thing to a simmer before turning the heat off.  
• We poured the mixture to an oven proof dish and covered it with a layer of our leftover mashed potatoes.

• I decorated the top with the tines of a fork, per Paul’s instructions, dotted the top with some butter and put into the oven for 30 minutes.
• By then it was all bubbly and starting to make the house smell delicious.

The only thing I would do over again is broil the top for a few minutes to brown it a bit more.

I’m already thinking about how to make an another version of this with leftover turkey, green beans, carrots and bechamel.

 Who knew compromise, and leftovers, could taste so good?

Christmas Cake: Chocolate Fudge Bundt Cake with Peppermint Cream Filling

Several years ago, my brother’s girlfriend Jenn gave me a decorative bundt pan for Christmas. I love it.  While it may not be the first thing you think of to give someone as a gift, if you know someone who bakes, it really is the perfect present. Each year I use it at least once, usually for Christmas cake, and I always think of Jenn. Now that my brother and Jenn live in the Caribbean and we don’t see them as much as we would like, it’s nice to have them at our table, at least in spirit (or bundt, as it were).

This year, after falling in love with cream cheese whipped cream at Thanksgiving, I adapted the same recipe to create a peppermint whipped filling for my Christmas cake. This was super simple, I used the exact same recipe as the topping for our Thanksgiving pie (recipe here) except I used peppermint extract instead of vanilla and folded in about a cup of andes peppermint chips at the end. I used this to fill and decorate my Chocolate Fudge Bundt Cake that I made by following this King Arthur Flour recipe almost exactly, only subbing half of the white sugar for brown and the vanilla extract called for with peppermint.  I didn’t make the ganache topping that the recipe includes, but if I had it to do over again, I think I might actualy make the ganache. I thought that might be too much but in retrospect, why not? Go big or go home. Alas, this cake was big as is and quite popular (especially with the kids, well, only after I told them that the andes peppermint chips were m&m’s - oh the lies I tell these days).

The final cake was super moist, chocolate and pepperminty. Kind of like a starbucks peppermint mocha in cake form. Yes please. One of the great things about this cake is that you can, and should, bake it the day before because it is even better the next day. I baked it the morning before and left it in a covered cake carrier on the counter overnight.  Then on Christmas morning, after all of the presents were opened, I made the filling, decorated the cake and slipped it into the fridge until it was time for dessert.

 This one helped, and by “helped” I mean, helped eat the cake that I cut out to make room for the filling.

The filling part is pretty intuitive.   After you have successfully released your cake from the pan, let it cool completely.  While it is cooling, wash the pan, dry it thoroughly and put the cake back in. When you are ready to fill it, dig a moat out of the center of your cake - be careful! Don't dig too deep, you don't want to break the cake.  

If you want,  thought it's not necessary, you can cover the filling with some of the cake pieces you took out. 

I used the remaining filling to pipe a border around the cake and decorate - this was primarily to prevent myself from eating too much of the peppermint cream (I could eat it by the cupful with a spoon. I could never be a skinny pastry chef).  Powdered sugar is all it needs (though, like I said, I wouldn't turn my nose up at some ganache).

The day before Christmas, after baking the bundt and turning it out to cool, we headed off the Long Grove.  Emmett enjoyed working the cash register, Isla wanted to play with leprechauns and Eve was all about the vast array of Irish snacks now available at Paddy's on  the Square (Noelle slept through all the fun). If you haven't been in for a while, come check out the selection. I ended up bringing a few items home to try which I plan to write about here in the next couple of months. 

Putting them to work early! 

Soda bread, brown bread, potato farls, sausage rolls, Winston's sausages, meat pies, black and white puddings, Irish bacon and more.

Sampling all of the snacks. Hot and spicy Monster Munch was her favorite. 

Something for everyone. I always gravitate towards the baking mixes, flours and condiments. Paul went for the curried baked beans and Shepherd's pie mix.  The kids, of course, want ALL the snacks and candy.

Thanks for visiting and Happy New Year!