Pumpkin Challah: Filled With Fall Flavor

It has been some time since I posted an actual cooking post my blog has been much more lens than culinary but I am trying to snap out of that rut. I had an afternoon at home recently and needed to repot a load of cacti which I had grown from seed and figured proofing some bread while I was working would be a good idea.

Pumpkin Challah Recipe

I used a recipe from my bread machine cookbook but actually made the bread by hand.
Source: "The Bread Lover's Bread Machine Cookbook," by Beth Hensperger
1/2 cup water
1 cup canned pumpkin puree
3 large eggs
3 tbsp. light brown sugar
2 tbsp. walnut or canola oil
4-1/2 cups bleached all purpose flour
2 tsp. salt
1 tsp. wheat gluten
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cinnamon
2-1/2 tsp. yeast
For the bread machine instructions click here.

To make the bread by hand you just follow a standard process for making a challah. I only made three strands in each loaf but you could get adventurous and and do four or six strands.
Simple Bites has a better set if instructions for the method than I could write up… http://www.simplebites.net/how-to-make-pumpkin-challah-recipe/
Here is a great instructional video if you want to do a six braid challah.

And this is what kept me busy while I waiting for the bread to proof.

Beautiful Breakfast Beignet Bites

I have wanted to visit New Orleans for a very long time but have never gotten there. I was assigned the task of researching a beignet recipe for a menu we are planning. I jumped at the opportunity to travel south even if it was only vicariously through food. I got tips and recipes from several friends on Facebook. Most of the recipes are similar put I guess the one I ended up relying on the most is this one  from allrecipes.com  These were served with a crème anglaise but there are many options to serve on the side and they are pretty good with nothing but the dusting of sugar.

Beignet Recipe

• 2 1/4 teaspoons active dry yeast
  
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
  
• 1/2 cup white sugar
  
• 1 teaspoon salt
  
• 2 eggs
  
• 1 cup evaporated milk
  
• 7 cups all-purpose flour
  
• 1/4 cup shortening
  
• 1 quart vegetable oil for frying
  
• 1/4 cup confectioners' sugar

Click on over for the directions http://allrecipes.com/recipe/beignets/.  I allowed the dough to rest overnight and it was very easy to roll the next morning. I rolled the dough 1/8th of an inch thick as recommended but I wanted smaller beignets more like sticks so I cut the about a half  inch wide and 1.5 inches long.

I was very surprised how easy these were to make and they really are quite delicious. You can cut them any shape you like but I did like the bite sized ones I made.The recipe scales up very well I quadrupled this recipe and it worked like a charm.

Just a taste of some of the items we were working on.

I am off to Ireland for a family visit early next week but have the link up and giveaway open while I am away so please pop over and either add a link or leave a comment there are two Muir Glen gift baskets up for grabs. 

http://www.theculinarylens.com/2012/04/muir-glen-sweet-springtime-link-up-and.html

If You Want Updates When New Content Becomes Available Please Subscribe

Enter your email address:


Delivered by FeedBurner




I am linking this up Yummy Inspiration Breakfast Mondays

Eggs Hemmingway or Smoked Salmon Benedict or You Choose a Name

I wanted to make a little twist on Eggs Benedict and decided try using smoked salmon. I also added chopped fresh dill to the hollandaise and replaced the English muffin with rounds of whole wheat toast.
I did not think this was an original idea but I researched the dish and was surprised to discover the one of the names for this is Eggs Hemmingway another is Eggs Alaska another Eggs Burke………. Well you get the idea so go ahead and call it what you will. Leave a comment if you think you have a really great name.
You can see from the second set of photos how I assembled the dish and I am turning the teaching of how to make hollandaise over to the experts at The Culinary Institute of America.

You may be fearful of doing this at home but just take your time and it will turn out fine.

+
I am linking this up on Breakfast Ideas Monday  http://www.yummyinspirations.net/search/label/Breakfast%20Ideas%20Mondays

Shakshuka, An Israeli Egg Dish with a Spicy Tomato Sauce

Shakshuka is a dish I have seen on several blogs and have always had it on my to do list. I was not feeling great this weekend and could not motivate myself to go to the supermarket and I needed to come up with something with what I had on hand so needs drove me to make this.  It is very easy to make and the finished product is delicious. While it is traditionally served for breakfast it would make a great lunch or meatless dinner. The recipe here using a 28oz  can of tomatoes is enough for eight eggs but I only used half the sauce and cooked four eggs in an ovenproof dish reserving the left over sauce for another use. 

Shakshuka Recipe

Adapted From Smitten Kitchen

• 2 Tablespoon Olive Oil
• 3-4 Jalapenos (De-seeded, De-veined and Finely Chopped
• 1 small onion Finely Chopped
• 4 cloves of garlic
• 1 teaspoon Cumin
• 2 teaspoon paprika
• 1 teaspoon turmeric
• 1 28oz Can of Undrained Peeled Whole Tomatoes (I crush them in a bowl using a potato masher)
• 8 eggs
• Pita Bread or Your Favorite Bread to soak up the sauce

Saute onions,peppers and jalapenos in olive oil till lightly browned add in spices and stir. Add tomatoes to pan turn heat down and cook for around fifteen minutes. Before adding the eggs if the sauce is too thick add some water.
You can now carefully crack the eggs directly into the skillet to cook or do as I did and place the sauce into a casserole dish and cook in the oven. Only cook till the egg whites have set and the yolks are still runny.

I am also linking this up to the weekend potluck over at The Country Cook
http://www.thecountrycook.net/2012/04/weekend-potluck-12.html