Cardamom Honeyed Kumquats on Ricotta Toast

Cardamom Honeyed Kumquats On Ricotta Toast

A simple dish to make at home with the best of what's in season. Kumquats are so readily available in the grocery store. Anyone with a tree has an abundance to share.
Ingredients:
1/2 cup honey
1/2 cup water
3 cardamom pods, gently cracked
3 cups Kumquats, sliced
Crusty bread, cut in 1/2 inch slices
Ricotta cheese
Poppy seeds

Directions:

In a medium saucepan over medium heat, combine the water, honey, and cardamom pods. Bring to a simmer and stir until the honey dissolves.

Add the kumquats and bring the mixture back to a simmer for 10 minutes or until the liquid slightly thickens and the kumquats are translucent.  Remove the pan from the heat and let cool.  Discard the cardamom pods

Preheat oven to 350*F and place rack in middle position[.

Arrange bread slices on a baking sheet or directly on oven rack and bake for 10 minutes, flipping over half way if needed.

 Spread a generous amount of ricotta cheese on each slice of toast and top with a few spoons of kumquats.  Garnish with a few spoons of poppy seeds.

Store the leftover honeyed kumquats in a airtight container in the refrigerator for up to 1 week.

Poppy Seed Dressing

Poppy Seed Dressing

 Poppy seed dressing is a slightly creamy vinaigrette that strikes the perfect balance between tangy and sweet flavors, with a delightful nutty crunch from the seeds. It pairs nicely with simple mixed greens or more elaborate salads featuring fruits and nuts—spinach, strawberries, and almonds being a classic combination. Granted, those pesky poppy seeds have a way of getting lodged between your teeth (especially as we get older—ah, the joys of aging!), but the delicious taste of this dressing is well worth it. The best part? Preparing your own poppy seed dressing is incredibly easy, and you likely already have the necessary ingredients in your pantry. Whether you’re hosting a dinner party or just looking to liven up your weekday salads, this dressing is a must-have addition to your recipe box.
Ingredients:
3 tablespoons honey
1½ tablespoons Dijon mustard
¼ cup white wine vinegar
1 tablespoon mayonnaise, best quality
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil
1½ tablespoons minced shallots, from 1 shallot
1 tablespoon poppy seeds
Directions:
In a medium bowl, whisk together the honey, mustard, vinegar, mayonnaise, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you're adding it, stop for a moment and whisk to emulsify before continuing. Mix in the shallots and poppy seeds. Taste and adjust seasoning, if necessary.

Make-Ahead Instructions: The dressing can be stored in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use.

Rosemary & Green Olive Slice-&-Bake Crackers

Rosemary & Green Olive Slice-&-Bake Crackers

There’s nothing better than buttery crackers baked at a moment’s notice. My advice: Keep a log of these slice-and-bake beauties stashed in the freezer for last-minute gatherings. Just thaw them in the fridge for 1 hour before slicing and baking. Yield 35 crackers.
Ingredients:

1 cup (250 mL) all-purpose flour
2 tsp (10 mL) finely chopped rosemary
1 1/2 tsp (7 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/4 tsp (1 mL) baking powder
1/2 cup (125 mL) cold unsalted butter, finely grated
1/4 cup (60 mL) chopped Castelvetrano olives, patted 

   dry
1 tbsp (15 mL) cold water
1 egg
2 tbsp (30 mL) poppy seeds

Directions:

Whisk flour with rosemary, sugar, salt and baking powder in a medium bowl. Add butter and olives, tossing to coat. Drizzle water overtop, then knead together until dough is smooth, about 1 minute.

 
Roll dough into a 7-inch (18-cm) long log. Transfer to a large piece of plastic wrap and wrap tightly. Roll ends of plastic wrap to force out any air pockets. Transfer to freezer. Freeze until firm, about 45 minutes.
 
Meanwhile, arrange oven racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line two large baking sheets with parchment.
 
Whisk egg in a small bowl. Place poppy seeds on a large plate.
 
When dough is chilled, brush log with egg, then transfer to plate and roll in poppy seeds until covered. Cut log into 1/8-inch (3-mm) thick slices. Arrange on prepared baking sheets.
 
Bake, switching and rotating trays halfway through, until tops are light golden-brown, 15 to 18 minutes. Transfer to a wire rack to cool completely. Crackers will keep in an airtight container at room temperature up to one week.

Poppy Seed Filling and Perfect Yeast Dough.

Poppy Seed Filling

This luscious poppy seed filling is made with ground 

poppy seeds and a rich creamy custard, an European staple.

Ingredients:

1 3/4 cup poppy seeds
1 cup milk
4 oz butter
1 cup sugar
1/2 tsp salt
2 eggs beaten

Directions:

Grind the poppy seeds in a mill or coffee grinder.

Combine the milk, butter, salt, and sugar in a saucepan. Turn the heat to low and stir the mixture often until the sugar dissolves.

Slowly, whisk in the eggs and continue to stir the mixture until it begins to thicken (it should resemble the consistency of sweetened condensed milk).  Note: If you let the mixture sit too long, the eggs will cook and begin to scramble.

Add the poppy seeds into the sauce pan and stir to combine. Remove the poppy seed filling from heat and allow it to cool at room temperature. 

Once it's completely cooled, transfer the filling to an airtight container and store it for up to a week. Enjoy it spread on toast or added to your favorite baked goods!

The Perfect Yeast Dough For Baking

Ingredients:
2 cup milk
1 1/2 tbsp dry yeast
1/2 cup sugar
3 eggs
1 tsp salt
2 tbsp mayonnaise
6 cup flour (Canadian flour works best for baked pastries)
3 tbsp oil

Directions:

Combine yeast together with warm milk and one tablespoon of sugar. Let ingredients rest on a counter for about 10 minutes.

Add eggs, mayonnaise, salt and sugar into the mixture, whisking together to combine. 

Mix in flour using Kitchen aid mixer or a spatula, in small portions. Once the flour is all mixed in, add oil to the mixture. It is important to add oil last, as the texture of the dough turns out better. 

Knead the dough until it is elastic, at least for 10 minutes. Let dough rise for about an hour.

Polish Poppyseed Roll ~ Makowiec

Polish Poppyseed Roll  ~  Makowiec

Ingredients:
Filling:
About 17 oz / 500 g of raw black or blue poppyseeds*
3 cups / 750 ml of boiling water
4 oz / 100 g of butter
1 cup / 250 g of sugar
4 tbs of honey
3/4 cup / 100 g raisins
1 cup / 100 g walnuts
Dough:
3/4 cup / 150 ml of warm milk
1/2 cup / 110 g of sugar
1 1/2 tbs of dry active yeast
3 1/2 cups / 500 g of all purpose flour
1 egg plus 2 yolks (large eggs)
2 oz / 50 g of butter
Pinch of salt
For glaze:
5 tbs / 55 of powdered sugar
2 tbs of lemon juice
1 tbs of hot water
3-5 tablespoons of orange peel or sliced almonds

Directions:
Place raisins in hot water (or rum, whiskey or brandy) and set aside to soak.

Warm milk slightly, add yeast and sugar and set aside in a warm spot for 10 min. Melt butter and set aside to cool slightly.

To make dough, place flour in a mixing bowl. Whisk egg with egg yolks and add to flour. Add milk/sugar/yeast mixture and start combining. Add melted butter and work to combine all ingredients. Add a few tablespoons of milk if dough is too dry. Dough should have consistency of play-dough - not sticky but playable. Once a dough ball is formed, cover and set aside in a warm place for at least 1 hour.

To make filling, place poppyseeds in a pot, add boiling water and soak for 10 min, then boil for 20-25 min. Add a bit more water if they get dry, enough to cover. Drain well. Once it cools slightly you will have to put it through a meat grinder with the fine grinding plate - TWICE.

In a large skillet or a pot heat butter, add poppyseeds, sugar, honey, drained raisins and mix well. Heat through and mix until sugar is dissolved. Add crushed walnuts and mix. Set aside to cool. Whip egg whites with a pinch of salt until stiff. Add to poppyseed mixture and fold in gently.

Once the dough rises, divide in half. Roll out each half into a rectangular shape (30 cm x 25 cm / 12 in x 9 in). Place rolled out dough onto parchment paper large enough to go around your roll twice. Place half of the filling on the first rectangle leaving a bit of space on each side(** see pictures below). Roll starting from the shorter side, pinch the ends together as you go along. Wet the edge with water or egg white for better seal.

Once rolled, make sure to leave on parchment paper with the long seam down. Roll parchment paper around the poppyseed roll twice, leaving space for roll to "grow" (about 3/4 inch / 2 cm). Make sure the end of the paper is under the roll. Set aside in a warm place to rise for about 30-45 min.

Do the same with the second roll.

When ready to bake, heat oven to 350°F / 180°C. Place in hot oven and bake for 40-50 min. Remove and cool.

To make glaze, mix powdered sugar with lemon juice. Add hot water teaspoon at a time and whisk to combine. It should make a thick paste. If it comes out too watery, add more powdered sugar. Spoon onto each roll. Sprinkle with orange peel or almond shavings. Let set.

Prep time, 1 1/2 hr.   Cook Time, 45 to 50 minutes   Yield, 2 twelve inch rolls.

NOTES  Slice at an angle to serve.

Smoked Salmon-Cucumber Bites

Smoked Salmon-Cucumber Bites

Ingredients:

2 teaspoons sesame seeds, toasted

2 teaspoon poppy seeds

1 teaspoon dried minced onion

1 teaspoon dried minced garlic

1/2 teaspoon coarsely ground black pepper

1 1/2 teaspoon flaky sea salt, divided

1/4 cup sour cream

1 tablespoon minced dill plus little sprigs for garnish

Zest of 1 lemon

1 long skinny English cucumber

1 (4 oz.) pkg. sliced smoked salmon, cut into 16 

   strips

Directions:  

In a small bowl, combine the sesame seeds, poppy seeds, onion, garlic, pepper 1/2 teaspoon sea salt.  Stir until combined and set aside.

With a vegetable peeler, peel alternating strips the full length of the cucumber.  Use a sharp knife to cut 16 slices of cucumber on the diagonal.

To assemble:  Spoon a dollop of the sour cream mixture on a slice of cucumber.  Fold or roll a strip of salmon and place it on the sour cream.  And finally, sprinkle some of the seasoning mix.  Arrange the cucumber bites on a platter and garnish then with dill sprigs.

  

Poppy Seed Roll

Poppy Seed Roll   (Polish Makowiec)

This traditional Polish holiday bread has a beautiful filling of poppy seeds, citrus peel and almonds. The poppy seeds must be ground first so you’ll need a spice grinder or an old fashioned meat grinder. And be sure to toast the almonds first. - Jenny Jones
Prep Time: 40 minutes   Cook Time: 35 minutes  

Total Time: 2 hours, 45 minutes

Ingredients:
Dough:
1 1/2 cups bread (or all purpose) flour
1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
1/4 cup sugar
1/2 teaspoon salt
2/3 cup milk (I use 1% or 2% low fat milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)
2 Tablespoons vegetable oil
1 egg
about 3/4 cup extra flour
Filling:
1 cup poppy seeds
1/3 cup boiling water
1/4 cup ground toasted almonds (20 count)
1/2 cup sugar
1/2 teaspoon vanilla
zest of 1/2 a lemon & 1/2 an orange

Directions:
Grind poppy seeds (see note below).
Place in a small bowl, stir in boiling water & let stand uncovered.
Grind almonds and set aside.
Place flour, yeast, sugar, & salt in large mixing bowl.
Stir in milk followed by oil & egg.
Beat on high for 2 minutes. Stir in extra flour until dough forms a mass.
Place dough on floured board and knead 100 turns (about 2 minutes). Cover & let rest 10 minutes.
Meantime, add ground almonds, sugar, vanilla & zests to poppy seeds.
Roll dough into a 10 x 12 shape. Spread filling almost to edges, roll starting at 10-inch end and place on parchment-lined baking sheet, seam side down. Pinch and tuck ends under.
Cover with a towel and rise in a warm spot for 1 1/2 hours or until double in size.
Preheat oven to 350° F and bake for 35 minutes.
Cool for 10 minutes & drizzle with glaze (1 cup powdered sugar + about 2 Tbsp. milk, added slowly)
(Another option): Before baking, you can brush with eggwash and sprinkle with poppy seeds.  

Note: If using a spice grinder (mine is a Cuisinart Spice & Nut Grinder) grind seeds slowly, 2 Tbsp. at a time, until they feel moist – about 10 seconds per each portion. Scoop out any that stick to the bottom of the grinder as you go. Once they are all ground, I use the same grinder to grind the almonds.

Homemade Everything Bagles

Homemade Everything Bagels

Here’s a complete recipe and tutorial for hot ‘n’ fresh homemade everything bagels. Skip the store-bought and bakery because bagels are easier than you think! Don’t skip the water bath and egg wash- both provide an extra chewy and golden brown crust.

Ingredients

1 and 1/2 cups (360ml) warm water

2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*

4 cups (520g) bread flour* (spoon & leveled)

1 Tablespoon packed light or dark brown sugar (or barley malt syrup)*

2 teaspoons salt coating the bowl: nonstick spray or 1 Tablespoon 

   olive oil

Water Bath:

2 quarts water

1/4 cup honey (or barley malt syrup)*

Topping:

2 Tablespoons poppy seeds

2 Tablespoons sesame seeds

1 Tablespoon dried minced onion

1 Tablespoon dried garlic flakes

1 Tablespoon coarse salt

egg wash: 

1 egg white beaten with 1 Tablespoon water

Directions:

Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.

Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.

Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.

Line two large baking sheets with parchment paper or silicone baking mats.

Shape the bagels: 

When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.

Preheat oven to 425°F (218°C).

Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.

Combine the everything bagel seasoning ingredients together. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Notes:

Overnight Instructions: Prepare the dough through step 4, allowing the dough to rise overnight in the refrigerator. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight.

Freezing Instructions: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.

Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs

Bread Flour: Bagels require a high protein flour. Bread flour is a must.

Barley Malt Syrup: This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I’ve made bagels with these alternatives AND with barley malt syrup and honestly love both versions.

Everything Bagel Seasoning: Use store-bought everything bagel seasoning if desired. You can mix and match these seasonings, add more/less of any, leave 1 out, etc. These are just basic measurements to follow.

Bread Machine: Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.

By Hand: If you do not have a mixer, you can mix the dough together in a large bowl then knead by hand for 10-15 minutes.

Special Equipment: stand mixer fitted with a dough hook attachment, large baking sheets (I love these), big pot (I use my 5.5 quart dutch oven), pastry brush.