Red Velvet Pull-Apart Bread with Cream Cheese Glaze

Red Velvet Pull-Apart Bread with Cream Cheese Glaze

Bread Starter Ingredients:
1/4 teaspoon active dry yeast
1 cup lukewarm water (100-110 degrees F)
1 cup all-purpose flour, plus 3 tablespoons all-purpose flour

Red Velvet Yeast Bread Ingredients:
2 1/2 cups bread flour
1/4 cup cocoa powder
2 tablespoons (1 ounce) red food coloring plus 1 tablespoon water
1/3 cup sugar
2 teaspoons active dry yeast
1 cup minus 3 tablespoons lukewarm water (100-110 degrees F)
1 1/4 teaspoons table salt
2 tablespoons unsalted butter, room temperature
vegetable oil for lightly oiling bowl

Filling Ingredients:
3/8 – 1/2 cup granulated sugar (depending on how sweet you like things)
2 tablespoons semisweet chocolate chips
2 tablespoons bittersweet chocolate chips (I use Ghirardelli’s 60% cacao)
2 tablespoons unsalted butter, melted

Cream Cheese Glaze Ingredients:
2 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons unsalted butter, room temperature
1/4 teaspoon vanilla extract
about 3 tablespoons milk as
mini chocolate chips for sprinkling

Directions:
Note: In recipes that call for hunks of rising/resting time like this one, I like to draw out my schedule with different size boxes representing “hands on” and “hands off” prep time to get a visual feel for how long it will take. If you’re a visual person like me, drawing out your schedule is a great technique to try! Otherwise, a good old fashion list of what you’re doing at what time would also be beneficial.

Make bread starter: Dissolve the yeast in the 100-110 degree water for about 10 minutes. Completely mix in the flour. Cover the bowl loosely and leave it at room temperature to proof for around 6 hours.

Make red velvet yeast bread: Mix the cocoa powder, red food coloring, and 1 tablespoon water into a paste in a small bowl. In a medium bowl, mix together the paste, flour, 1/3 cup sugar, yeast, water, and 1/4 cup of your bread starter (save the rest to use for other recipes). Let this mixture rest for 15 minutes.

Knead in the salt and butter and then knead for about 10 minutes by hand or about 4 minutes on a mixer fitted with a dough hook, or until smooth and elastic. Scoop dough out into a lightly oiled bowl and cover it with a dish cloth. Let it rise until doubled in size, about 1 1/2 hours. Leave the dough in the bowl at this point but fold it in thirds like you’d fold a letter. Recover it and let it rest for 30 more minutes.

Shape and bake pull-apart bread: Prepare two 7″x 3″ x2″ loaf pans by greasing them (I use Wilton’s Cake Release, but you could also butter and flour them). Flour a large work surface. Use a dough scraper or sharp knife to help you cut your dough into halves. Turn out half of the dough onto your floured surface, keeping the other half covered.

Roll your dough out to a 15 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing.

Spread the melted butter over the surface of the dough with a pastry brush and then sprinkle the sugar and chocolate chips over the top, patting them down to ensure they mostly stick. Some will inevitably fall out as you do the following steps — just stuff ‘em back in and don’t worry too much about perfection.

With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I used a pizza cutter). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. Cover the pan with your damp cloth and place it in a warm place for 45 minutes to an hour to double in size. Repeat the rolling and cutting process with the second half of dough.

While the dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan). When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark on top (if you take it out at light brown, it’s liable to be raw in the middle, so let it get good and dark). Cool until just warm on a cooling rack in the loaf pan while you make the glaze.

Make the cream cheese glaze: Beat the cream cheese until fluffy, and then add sugar and vanilla. Add the milk to thin it to drizzling consistency. Drizzle some of the glaze over the slightly warm bread (save the rest for drizzling over individual slices) and sprinkle it with mini chocolate chips. Serve immediately.

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Black Lemon Chicken Salad

Black Lemon Chicken Salad

INGREDIENTS:

• 2 tablespoons vegetable oil
• 3/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 pinch ground cumin
• 1 (5 pound) whole chicken
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• salt to taste
• 1 3/4 cups chicken broth, divided
• 1 head romaine lettuce, shredded

DIRECTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Drizzle vegetable oil in a large roasting pan.
3. Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.
4. Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.
5. Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.
6. Sprinkle rosemary, thyme, and salt over top of chicken.
7. Tie chicken legs together with kitchen twine.
8. Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.
9. Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
10. Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.
11. Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side.

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Peanut Butter Banana Oat Pancakes

Peanut Butter Banana Oat Pancakes

INGREDIENTS:
vegan, makes 7-8 large pancakes

• 3-4 Tbsp peanut butter, softened
• 3 Tbsp rolled oats
• 3 Tbsp maple or agave syrup
• 1/2 cup whole wheat flour
• 1/4 cup buckwheat flour
• 1 cup soy milk, vanilla
• 1 tsp flax seeds
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1 tsp apple cider vinegar
• 2 large bananas, sliced
• safflower oil for pan

DIRECTIONS:

1. Combine flax seeds and soy milk. Let stand for at least 2-3 minutes to thicken.
2. Combine dry ingredients in a large mixing bowl.
3. Stir peanut butter and agave or maple syrup into the flax/soy then fold this wet mixture into the dry ingredients. Fold in the apple cider vinegar last.
3. Heat a small drizzle of safflower oil in a nonstick pan.
4. Pour batter onto hot pan. When pancakes start to bubble through - add banana slices to wet batter and flip. Cook for another few minutes and transfer to paper towel to cool.
5. Serve with fresh bananas and a nice drizzle of agave or maple syrup.

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Grilled Rosemary Garlic Coquelet with Stuffed Baby Peppers

Grilled Rosemary Garlic Coquelet with Stuffed Baby Peppers

INGREDIENTS:

• 1 coquelet or cornish game hen
• Salt and pepper
• 8 fresh garlic cloves, chopped
• 1 1/2 tbsp fresh rosemary, chopped
• 1 tsp lemon juice
• 2 tbsp olive oil
• 6 slices proscuitto, chopped
• 2 tbsp olive oil
• 1/2 onion, chopped
• 3/4 cup ricotta
• 1/3 cup grated Parmesan
• 1/2 cup small peas
• Black pepper
• 16-20 baby bell peppers, tops cut off and reserved, then de-seeded.

DIRECTIONS:

1. Cut the coquelet up the back to remove the backbone, then flatten by pressing on the breast with the palm of your hand and season with salt and pepper.   Mix the garlic, rosemary, lemon juice and 2 tbsp olive oil together, smear all over the coquelet and refrigerate for 2 -4 hours.
2. Fry the proscuitto in 2 tbsp of olive oil until crisp.  Remove from the pan and drain on paper towels.  Add the onion to the pan, fry until soft, then allow to cool for 10 minutes.
3. Mix the proscuitto, onion, ricotta, Parmesan and peas together, season with black pepper, then stuff into the bell peppers.  Roast on an oiled baking sheet, at 350 F for 20-25 minutes until soft.
4. Grill the coquelet, off flame for about 40 minutes; 25 minutes skin side down, turn, then continue to grill for another 15 minutes.

Wine suggestion:  Chiroubles

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Avocado Mango Salsa

Avocado Mango Salsa

INGREDIENTS:

• half a large avocado, peeled and diced (Canyon Ranch uses 1/3 cup fresh blueberries)
• 1/3 cup peeled, diced mangoes
• 2 tablespoons minced red onions
• 2 tablespoons minced red bell peppers (we substituted tomatoes)
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lime juice
• ½ teaspoon minced jalapeno peppers
• (Canyon Ranch adds 2 teaspoons evaporated cane juice or organic cane sugar — we omitted sugar completely)
• ¼ teaspoon sea salt

FOR THE SALMON

• ½ teaspoon extra virgin olive oil
• four 4-ounce salmon fillets
• pinch sea salt
• pinch freshly ground pepper

DIRECTIONS:

Combine the avocado (or blueberries), mangoes, onions, tomatoes (or bell peppers), cilantro, lime juice, jalapenos, salt (and sugar, if using) in a medium bowl. Lightly crush with a fork to release the juices. Set aside. [Wear gloves when handling hot chile peppers, or wash your hands thoroughly before touching your eyes, nose or mouth.]

Heat olive oil in large saute pan over medium-high heat. Season the salmon with salt and pepper and sear for 3 to 5 minutes on each side, or until just cooked through.

Serve each salmon fillet with ¼ cup Avocado Mango Salsa.

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Black Rice Pudding

Black Rice Pudding

INGREDIENTS:

• 2 cups Black jasmine rice
• 3 cups water
• 2 cups canned or fresh coconut milk
• 3/4 cup raw sugar or rapadura sugar
• 1/2 teaspoon himalayan rock salt - fine

OPTIONAL TOPPINGS

1. 2 tablespoons dry-roasted sesame seeds (see notes below)
2. 1/2 cup coriander leaves
3. 1/4 cup fried shallots (see notes below)
4. Ripe mango or other sweet-acid fruit, sliced 

DIRECTIONS:
Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.

Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.  Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.

Serve warm or at room temperature, in small bowls, with your choice of topping.

NotesIf you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit. 

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Frozen Peanut Butter Pie with a Gluten-Free Chocolate Cookie Crust

Frozen Peanut Butter Pie with a Gluten-Free Chocolate Cookie Crust

INGREDIENTS:
Chocolate Cookie Crust:

• 1/4 cup plus 1 Tablespoon superfine rice flour (plus extra for dusting pie pan)
• 1/4 cup potato starch
• 1/4 cup tapioca starch
• 1/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon xanthan gum
• 1/8 teaspoon salt
• 5 Tablespoons cold butter, cut into small pieces
• 1 teaspoon vanilla extract

Peanut Butter Filling:

• 8-ounce package cream cheese, softened
• 14 ounce can sweetened condensed milk
• 3/4 cup smooth peanut butter
• 1 Tablespoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup heavy or whipped cream, whipped until stiff

Whipped Topping:

• 1 cup
• 1/4 cup sugar

Chocolate Sauce:* (see note below)

• 1 cup dark or bittersweet chocolate chips
• 3/4 cup heavy cream

Toppings:

• shaved chocolate or miniature Reese's Peanut Butter cups (optional)

DIRECTIONS:

Preheat oven to 350 degrees.  Generously coat a 9-inch pie pan with cooking spray and dust generously with superfine rice flour.

Combine the rice flour, potato starch, tapioca starch, sugar, unsweetened cocoa powder, xanthan gum and salt in a medium bowl.  Cut in the butter with a pastry cutter or with a fork until crumbly.  Mix in the vanilla extract.  Press the dough evenly into the bottom and up the sides of the prepared pie pan.  Bake for 18-20 minutes or until cooked through.  Remove to a wire rack and cool completely. 

After the crust has cooled completely, prepare the filling.  Combine the cream cheese and sweetened condensed milk in a large bowl.  Use an electric mixer and beat until smooth.  Add the peanut butter, vanilla extract and lemon juice and mix until smooth.  Carefully fold in 1/3 of the whipped cream to lighten the mixture.  Gently fold in the remaining whipped cream and pour into the prepared crust.  Freeze for 1-2 hours.

Prepare the chocolate sauce by microwaving the chocolate at 50% power for one minute.  Stir and, if necessary, return the chocolate to the microwave for 30 second intervals at 50% power until the chocolate is nearly melted (residual heat will melt any remaining chocolate solids).  Slowly whisk in the heavy cream.  Let cool slightly and pour into a thin-tipped squeeze bottle.

While the chocolate sauce is cooling, prepare the whipped topping by beating the heavy/whipping cream using an electric mixer in a large bowl until soft peaks form.  Add the sugar and beat until firm.

Take the pie out of the freezer and spoon or decoratively pipe the whipped cream on top of the frozen pie. Decorate/drizzle with chocolate sauce and chocolate shavings or mini Reese's candies, if desired. 

Return the pie to the freezer and freeze for an additional 6+ hours. 

Note:  This amount will make plenty of extra chocolate topping, which I love to have in the fridge to top all sorts of desserts, but feel free to halve the amounts listed. 

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