Misc. Recipes

Overnight Cinnamon Rolls

Source: Recipe Alton Brown

Dough:
4 large egg yolks - room temperature
1 large whole egg - room temperature
2 ounces sugar - approximately 1/4 cup
3 ounces unsalted butter, melted - approximately 6 tablespoons
6 ounces buttermilk - room temperature
20 ounces all-purpose flour - approximately 4 cups, plus additional for dusting
1 package instant dry yeast - approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling:
8 ounces light brown sugar - approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted - approximately 1 1/2 tablespoons
Icing:
2 1/2 ounces cream cheese, softened - approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar - approximately 1 1/2 cups
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Key Lime Shortbread

http://www.food.com

The key lime shortbread cookie recipe turns out a light, tangy cookie that’s as easy as slicing and baking!
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
2 sticks (1 cup) salted butter, softened
1 tablespoon fresh key lime juice
2 teaspoons freshly grated key lime peel
Glaze:
1 1/4 cup powdered sugar
1 teaspoon freshly grated key lime peel
2-3 tablespoons fresh key lime juice
Step 1: In a medium bowl, whisk together the flour, powdered sugar, and cornstarch; set aside.
Step 2: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.
Step 3: Reduce mixer speed to low, and gradually add flour mixture.
Step 4: Stir in key lime juice and grated key lime peel.
Step 5: Combine ingredients until a dough forms.
Step 6: On a lightly floured surface shape dough into two 10-inch logs. Wrap each log in plastic food wrap; refrigerate until firm, about 2 hours.
Step 7: Preheat oven to 350 degrees F.
Step 8: With a sharp knife, cut into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets.
Step 9: Bake for 9-11 minutes or until lightly browned around edges. Cool for 1 minute before transferring cookies to a cooling surface.
Glaze:
Step 1: In a small bowl, combine 1 1/4 cup powdered sugar and 1 teaspoon of grated key lime peel.
Step 2: Gradually stir in enough lime juice for desired glazing consistency.
Step 3: Spoon or brush glaze on top of each cooled cookie; let set for 15 minutes.

Iced Green Tea

Source: eCuisine

4 cups water - divided
1/4 cup sliced fresh ginger - (2-inch knob)
1/4 cup packed fresh mint leaves
6 bags green tea
1/2 cup sugar
Lime wedges
Fresh mint sprigs
Bring 1 cup water, ginger, and mint leaves to a boil in a small saucepan. Remove pan from heat and add tea bags. Steep tea bags, covered, 5 minutes, then press tea bags with the back of a spoon to extract liquid. Remove and discard tea bags and strain tea into a bowl.
Whisk sugar into tea until completely dissolved. Pour tea over ice in a large pitcher.
Stir in remaining 3 cups water. Pour tea into four glasses filled with ice and garnish with lime wedges and mint sprigs. Print this post