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Brown Butter Sage Hummus & And The Web’s Top Ten Hummus Recipes

29.10.2012 27 Comments

There seems to be something so paltry and vapid about trying to talk about hummus when half of the United States is bracing for an epic natural disaster.

Because it seems to be only in those times when the brushes with disaster get top billing in our lives that we take the time to be thankful, today seems to be the prefect hour. Take a moment to relax the expectations you had for today, step back and be grateful and thankful for what you do have. And send thoughts, prayers and love to those on the East Coast who could possibly lose today what you forgot to be be thankful for yesterday.

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Hefeweizen Honey Rolls

Ingredients

  • 1/2 cup heavy cream
  • 1 envelope dry active yeast
  • 5 cups bread flour
  • 1/4 cup dry milk powder
  • 1/4 tsp salt
  • 2/3 cup wheat beer, room temperature
  • 3 eggs
  • 1/4 cup honey
  • 4 tbs unsalted butter, softened to room temp
    • To Brush On Top:
  • 4 tbs melted butter
  • 1 tsp honey
  • 1/2 tsp coarse salt
    • Makes 16 rolls

Directions

  1. Add the cream to a microwave safe dish. Heat for 20 seconds, test temperature and repeat until cream is about 110 degrees. Add the yeast, set aside until foamy, about 5 minutes. If the yeast does not foam, it isn't good. Discard it and try again.
  2. In the bowl of a stand mixer add the flour, salt and dry milk powder, mix until well combined.
  3. Add the cream and the beer, mix until combined. It will look dry and shaggy.
  4. Add the eggs, one at a time, mixing between additions.
  5. Add the honey and butter and allow to mix until the dough forms a smooth and shiny ball that isn't sticky, about 8-10 minutes.
  6. Coat the inside of large bowl with oil. Form the dough into a ball and add to prepared bowl. Cover the bowl tightly with plastic wrap and allow to rise in a warm room until doubled in size. This will take between 1 and 2 hours depending on the temperature of the room.
  7. Punch the dough down, and knead lightly for about 1 minute.
  8. Cut the dough in half, then cut each half in half. You will now have 4 equal size pieces. Cut each piece in half to create 8 equal sized pieces. Cut each of those in half to give you 16.
  9. Roll each piece of dough into balls, place into a baking dish with a bit of space between each roll (you might need two baking pans to accommodate 16 rolls).
  10. Cover and allow to rise until about doubled in size.
  11. Heat oven to 400 degrees.
  12. Combine the melted butter and honey. Brush the top of the rolls with honey butter mixture, sprinkle with salt.
  13. Bake at 400 for 12-15 minutes until golden brown.
https://domesticfits.com/brown-butter-sage-hummus-and-the-webs-top-ten-hummus-recipes/

1 . How to Soak Chickpeas for Hummus (no cans needed!) -The Shiksa

2. White Bean & Garlic Hummus – Bran Appetit

3. Truffle Roasted Tomato Hummus – Bake Your Day

 

4. Beet Hummus – Heather Christo

 

5. Zucchini Paleo Hummus – Amazing Paleo

6. Edamame Hummus  – Oh My Veggies

7. Jalapeno IPA Hummus – The Beeroness

8. Pumpkin Hummus – Domestic Fits

9. Bacon Hummus – Just A Taste

 

10. Chipotle Hummus – Domestic Fits

 


Brown Butter Oatmeal Chocolate Chip Cookies

01.10.2012 16 Comments

I spent the morning interviewing ex-cons.

For them, the employees of Homeboy Industries, it’s a second chance and fresh start. A non-profit that works with gang members, fresh out of jail, provides culinary training, GED prep, job placement, parenting skills and so much more. "It’s like a big family, but everyone believes in you." Said one guy, back for a second chance at his second chance.

But sitting at the front of the Homegirl Cafe, interviewing and photographing the employees, it felt like a second chance and fresh start for me too. I was hired to write an article about food. Paid to go there, talk to people and take photos. A rare opportunity it seems for me to bulldog my way into this food writing world that I’ve been fighting so hard to be  a part of. An article I hope to do justice to, undoubtably spending the better part of the next week working on.

So here we are. Me and them. My transformation so much less dramatic, so much less important to my survival. They inspire me. When I asked the man I met, the one who is back for his second time and only 3 days out of jail, how he is going to do things different this time around, he shrugs, "I’m just going to keep showing up. That’s all."

I think he’s on to something there.

 

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Pumpkin Ale Cheesecake with Beer Pecan Caramel Sauce

Ingredients

    For The Cheesecake
  • 9 standard sized graham crackers
  • 2 tbs brown sugar
  • 4 tbs melted butter
  • 1/2 cup brown sugar
  • 1 cup white sugar
  • 16 oz cream cheese (softened)
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/4 cup pumpkin ale
  • 1/4 cup plus 2 tbs flour
    • For The Caramel Sauce
  • 1 cup sugar
  • 1/2 cup pumpkin beer
  • 1/4 cup corn syrup
  • 1 tbs butter
  • 1/4 cup cream
  • 1/3 cup pecans

Directions

  1. In a food processor add the graham crackers and brown sugar, process until only crumbs are left. While the food processor is still running, add the melted butter and process until it resembles wet sand. Dump into the bottom of a 9 inch spring form pan. Press into the bottom until well compacted.
  2. In the bowl of a stand mixer, add the brown sugar, white sugar and cream cheese. Mix until well combined. One at a time, add the eggs and vanilla, mixing until well combined, scraping the bottom, before adding more.
  3. Add the pumpkin puree, cinnamon nutmeg and salt, mix until very well combined.
  4. Add the beer and stir until combined.
  5. Sprinkle the flour over the bowl, stir on medium speed until just combined.
  6. Pour over the crust.
  7. Bake at 350 for about one hour or until the center no longer jiggles when you shake the rack the cheesecake sits on, it will still look wet in the center. The secret to a great cheesecake is not to over bake it, it's better to slightly under bake it for a smooth mousse like texture.
  8. Chill until set, about 3 hours.
  9. To make the caramel sauce, add the sugar, beer and corn syrup to a pot and stir over medium high heat for about 1 minute. Stop stirring and allow to boil, untouched, until it turns an amber color, about 10 minutes (230 on a candy thermometer). Add the butter and cream, stir until combined. Add the pecans and stir. Allow to cool to approximately room temperature before serving over chilled cheesecake.
https://domesticfits.com/brown-butter-oatmeal-chocolate-chip-cookies/