This Shiitake-Ginger Broth is light and deeply-nutritious, floating a whisper of thinly-cut vegetables and a few juicy gyozas. The perfect antidote to heavy winter food. Sip this wholesome, healing Japanese-inspired soup piping hot for best cold-blasting effect. Slurping this garlic and ginger-spiked broth, earthy with dried shiitake mushrooms, takes me back to Japan. I have …
This recipe for St. Lucia Buns was posted a few years ago originally, but it got buried in the archives and I thought I’d bring it up again for the Holidays.
Each December, I find myself searching for the perfect holiday traditions. Not that there are any perfect ones, of course, but with two little ones in our family, I crave some routine and consistency each year. Dream scenarios would be opening presents every Christmas morning as a family in our home, snuggling up on the couch with a mug of hot chocolate Christmas Eve to watch Rudolph (and then later White Christmas), searching through holiday magazines and cookbooks for the best cookie recipes and then making them together over Christmas break, and sweet yeasted bread every day. Cinnamon rolls, fruit-filled Danish, braided pumpkin-spice knots, just anything along those lines, all Christmas-time long.
King Arthur Flour asked me to bring a Christmas classic to their Holiday Table, and I immediately thought of St. Lucia Buns. St. Lucia Day is before Christmas Day, taking place on the longest night of the year (according to the ancient Julian calendar), December 13th. While these buns are not dripping in icing and swirled with cinnamon, they are sweet and delicious nonetheless. They could be made in the middle of December, and then again on the 25th, served for breakfast, or an afternoon coffee break after opening piles of presents and shaking every last piece of candy out of stockings by the fire. Whenever you decide to make them is just fine; just make sure to add them to your baking list.
Browse some of my other picks for Classic Christmas recipes and favorite tips for the season at King Arthur Flour’s Holiday Table.
To begin: In a small saucepan set over medium heat (or in a microwave-safe bowl in the microwave), heat the milk and saffron to a simmer; then stir in the butter.
Pour the wet ingredients over the dry ingredients. Mix to combine, then knead the dough.
Place the dough in a lightly greased bowl and let it rise for 1 hour, or until it’s quite puffy.
Divide the dough into 12 equal pieces. Shape the dough into 12 logs, then roll each log into a long rope.
Shape each rope into an “S” shape.
Let the buns rise again, until puffy. Brush with egg whites.
Then sprinkle with coarse white Swedish pearl sugar.
Bake the buns until they’re golden brown.
Remove the buns from the oven, and transfer them to a rack to cool.
St. Lucia Buns
Recipe by King Arthur Flour
1 cup milk
1/4 teaspoon saffron threads, lightly crushed
1/2 cup butter
4 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
1/4 cup potato flour or 1/2 cup instant potato flakes
1 1/2 teaspoons salt
1/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 large egg white (reserved from dough) mixed with 1 tablespoon cold water
coarse pearl sugar, optional
golden raisins, optional
In a small saucepan set over medium heat (or in a microwave-safe bowl in the microwave), heat the milk and saffron to a simmer; remove from the heat and stir in the butter. Set the mixture aside to allow the butter to melt and cool to lukewarm, 30 to 35 minutes. You can reduce the milk’s cooling time by about 10 minutes by refrigerating it.
In a large bowl or the bowl of a stand mixer, whisk together the yeast, flours, salt and sugar.
Separate one of the eggs, and set the white aside; you’ll use it later.
Pour the lukewarm milk and butter mixture over the dry ingredients.
Add the 2 whole eggs, 1 egg yolk, and the vanilla. Mix to combine, then knead for about 7 minutes by mixer, or 10 minutes by hand, till the dough is smooth and supple.
Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise for 1 hour, or until it’s quite puffy, though not necessarily doubled in bulk.
Gently deflate the dough, and divide it into 12 equal pieces. A scale makes this job easy; each piece will weigh about 92g, or 3 1/4 ounces.
Shape the pieces of dough into rough logs, and let them rest, covered, for about 10 minutes. This gives the gluten a chance to relax.
Roll each log into a 15″ to 18″ rope. They’ll shrink once you stop rolling; that’s OK.
Shape each rope into an “S” shape. Tuck a golden raisin into the center of each of the two side-by-side coils, if desired.
Place the buns on a lightly greased or parchment-lined baking sheet, leaving an inch or so between them. Cover them, and let them rise for about 30 minutes, till they’re noticeably puffy, but definitely not doubled. While they’re rising, preheat the oven to 375°F.
Brush each bun with some of the egg white/water glaze. Sprinkle with coarse white Swedish pearl sugar, if desired.
Bake the buns until they’re golden brown, about 18 to 20 minutes. If you’ve used raisins, tent them with foil for the final 3 minutes, to prevent the raisins from burning.
Remove the buns from the oven, and transfer them to a rack to cool.
Yield: 12 large buns
This post was sponsored by King Arthur Flour. All my opinions, as always, are my own.
For everyone who wants to celebrate the holidays and still make healthy choices in December, here are My Favorite Low-Carb Red-and-Green Holiday Recipes; enjoy! Check out Recipe Round-Ups to find more low-carb recipe round-ups like this one.
The holidays are such a challenge when you’re trying to stick to any type of carb-conscious eating plan! If you’re anything like me, some days in December you do pretty well, and other days you definitely indulge more than you normally would. But having low-carb food that’s extra delicious can help, and if I’m needing food for holiday dinners or parties, I love having something that’s also brightly red-and-green for a festive holiday dish.
I’m updating this collection of My Favorite Low-Carb Red-and-Green Holiday Recipes to help you get through December without gaining ten pounds! And the birthday celebration continues, and today I’m off on a short birthday trip with my good friend Mary, so I’m posting this round-up a little earlier in the week than normal. I hope people won’t mind if I’m not as attentive to the blog for a few days, because those milestone birthdays don’t come too often, and you have to celebrate them, right?
The post My Favorite Low-Carb Red-and-Green Holiday Recipes appeared first on Kalyn's Kitchen.
Easy Ginger Avocado Cake with Lemon Drizzle The other day I found myself with 3 very ripe black avocados (another bargain buy) that needed using up and after some deliberation I came up with this recipe for Easy Ginger Avocado Cake with Lemon Drizzle. I took Sophie Dahl’s Spelt Banana Bread recipe, adapted it to…
The post Easy Ginger Avocado Cake with Lemon Drizzle + 33 Recipes to use up Ripe Avocados appeared first on Fab Food 4 All.
This easy Tex Mex breakfast casserole has all the makings of a delicious breakfast – potatoes, chorizo, green chilies and cheese. Topped with salsa and avocado, this is perfect to feed a crowd!
The best part, there’s no pre-cooking! I used canned potatoes, although frozen would work, (of course, you can cook the potatoes if you prefer) and leftovers can be reheated throughout the week.
“name”: “Tex Mex Breakfast Casserole”,
“description”:”This easy Tex Mex breakfast casserole has all the makings of a delicious breakfast – potatoes, chorizo, green chilies and cheese. Topped with salsa and avocado, this is perfect to feed a crowd!”,
“4.5 ounce can diced potatoes (or 1 3/4 cups diced cooked potatoes)”,
“2 links cooked chorizo sausage, diced (3 1/2 ounces)”,
“2 cans (4.5 ounces) chopped green chiles, undrained”,
“2 cups shredded Colby-Monterey Jack cheese”,
“12 large eggs”,
“1/2 cup chopped scallions”,
“1/2 teaspoon seasoned salt such as Adobo”,
“1 jalapeno, sliced thin”,
“4 ounces (1 small haas) avocado, sliced”,
“1 cup chunky mild salsa” ],
“servingSize”: “1 square”,”fatContent”: “15.5”,”saturatedFatContent”: “7.5”,”cholesterolContent”: “246.5”,”sodiumContent”: “561”,”carbohydrateContent”: “12”,”fiberContent”: “2”,”sugarContent”: “3”,”proteinContent”: “15.5”,”calories”: “248” },
“Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray.Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese.In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.Cover with lid and refrigerate overnight, if preparing the night before.When ready to bake, remove from the refrigerator and let it come to room temperature.Pre-heat the oven to 325°F.Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.” ]
If you follow me on Instagram you probably know how much of a fangirl I am for baked tofu. Tofu is an under-appreciated chameleon of a food that’s borderline perfect and criminally misrepresented as bland, flavorless, and mushy (I HAVE SOME FEELINGS ON THE MATTER, OK?). People typically do a couple key things wrong when cooking tofu: they don’t get the tofu dry enough before attempting to cook it and they don’t get it crispy enough. Below are a few tips for making my favorite baked tofu that will definitely* change your mind about tofu.
- Get it really dry. Conventional wisdom says that the best way to dry tofu is to press it with a bunch of heavy books and try to wring it out like a sponge. I actually prefer to slice extra-firm tofu into 1/2 inch slabs or small cubes and sprinkle with some salt then leave it out for 30-60 minutes. Air drying does most of the work. It’s important to slice it up because more surface area means it will dry faster.
- Whip up a dope marinade including acid, fat, and salt. For acid I use dijon mustard, lemon juice, apple cider vinegar, kimchi + the accompanying liquid, or a combination. My favorite fats are olive oil, peanut butter, or sesame oil. For salt I use tamari or soy sauce, salt, or miso. Fresh herbs like rosemary usually work really well. I often add a bit of sugar (brown sugar, maple syrup, honey) to help the exterior caramelize. Depending on what ~flavor profile~ I’m going for, I tend to add minced garlic and ginger too.
- Make your oven really hot. I bake my tofu at 400* for a nice, crispy exterior.
- Don’t drown it in marinade. It’s important that when you place the marinated tofu on a baking sheet it’s not bathing in marinade. If the marinade pools up the tofu will end up steaming and you’ll get a poached texture rather than a crispy one.
- If you opt to fry it, coat it in corn starch. A thin layer of corn starch helps the exterior crisp up to a perfect golden brown. I prefer this method for pan frying over oven-baking.
BONUS TIP: It tastes better if you leave it in a container overnight once it’s cooked. The flavor really sops in and it’s just
Here’s my favorite go-to marinade. As I mentioned in tip #2, I vary this based off of what I have in my fridge/pantry and what I plan to serve it with. I make a lot of baked tofu sandwiches, serve it on rice, or pair it with roasted veggies.
Damn Good Baked Tofu
- block of extra firm tofu
- 1 teaspoon fresh lemon juice
- 2 tablespoons soy sauce or tamari
- 1 teaspoon minced garlic
- 2 tablespoons toasted sesame oil or olive oil
- 2 tablespoons agave nectar or honey
- 1 teaspoon minced fresh ginger
Slice the tofu into 8 even slices or small cubes. Sprinkle with salt and set aside for 30-60 minutes, until dry to the touch. Whisk together all of the marinade ingredients and place the tofu in the marinade. Marinade for at last 10 minutes and preheat the oven to 400*.
Line a baking sheet with parchment paper and spread the marinated tofu over the sheet. Spoon excess marinade over the slices, but be careful that the marinade doesn’t pool too much. Bake at 400* for 25-30 minutes, flipping halfway through. Remove and set aside to cool. Serve over rice, in a sandwich, or with roasted vegetables.
And here are a few other (very) old posts about tofu: