Bret's Pickled Summer Vegatables

Ingedients
1 red bell pepper, cubed
1 orange bell pepper, cubed
1 poblano pepper, cubed
1 red jalepeno pepper, cubed
1 medium eggplant, cubed
kernals from 3 ears of corn
1 medum cucumber, cubed
10 medium white button mushrooms, cubed
1 zuccini, sliced and diced thickly
1/2 large onion, sliced and diced thickly
1/3 c. of coarsely chopped garlic

1 1/2 tsp black peppercorns, cracked
1/4 tsp whole cloves, cracked
1/4 tsp cardamon seeds, cracked
12 leaves of sage, chopped coarsely
3/4 tsp. dill seeds
1 tsp coriander powder
4 tsp salt
1 tbsp sugar

12 oz white wine vinegar
1 c. white vinegar, and enough extra to barely cover the vegetables in the pot
1/2 c. dry white wine
1 c. water

Prepare all vegetables. Put all in a pot, cover with liquids, add the seasonings. Put on a high fire until it is just boiling. When it boils, reduce the heat and let it simmer for 5 minutes to partially cook the vegetables and infuse the seasonings.

While waiting, sterilize enough jars to hold the pickles.

Ladel the pickles into the jars and seal. Process in hot water bath for 20 minutes and then let sit to pickle on a shelf for 3-5 days. These should keep for a long time while sealed. At least a year, but likely longer. Once opened, they must be refrigerated and eaten somewhat quickly or they'll go bad.

Chinese Hot and Sour Soup

Ingredients

        5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
        2 teaspoons dark soy sauce*
        4 small Chinese dried black mushrooms*
        12 small dried tree ear mushrooms*
        1 1/2 tablespoons cornstarch
        12 dried lily buds* (sometimes called golden needles)
        1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
        2 tablespoons red-wine vinegar
        2 tablespoons rice vinegar (not seasoned)
        1 tablespoon light soy sauce*
        1 1/2 teaspoons sugar
        1 teaspoon kosher salt
        2 tablespoons peanut oil
        4 cups reduced-sodium chicken broth
        3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
        2 large eggs
        2 teaspoons Asian sesame oil*
        1 1/2 teaspoons freshly ground white pepper
        2 tablespoons thinly sliced scallion greens
        2 tablespoons fresh whole cilantro leaves
        *Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

Preparation

        Toss pork with dark soy sauce in a bowl until pork is well coated.
        Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
        Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
        Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
        Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
        Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
        Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
        Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

Eggnog Cake with Eggnog-pecan frosting

original recipe
serves 12

Ingredients

    Cake:
    1/2 cup butter, room temperature
    1 1/4 cups white sugar
    3 eggs, room temperature
    1 teaspoon vanilla extract
    1/4 teaspoon finely grated lemon peel
    2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon salt
    1 cup prepared eggnog (or see notes for recipe)
    2 tablespoons bourbon whiskey

    Frosting: (makes too  much, consider halving)
    1/4 cup all-purpose flour
    1/4 teaspoon salt
    1 1/2 cups prepared eggnog (or see notes for recipe)
    1 cup butter, room temperature
    1 1/2 cups white sugar
    1 1/2 teaspoons vanilla extract
    1/4 teaspoon rum-flavored extract
    1/8 teaspoon finely grated lemon peel
    1/2 cup finely chopped toasted pecans (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

If making cake: Grease and flour two 9-inch round baking pans.
If making cupcakes, place cupcake wrappers (standard or mini) in a cupcake pan.

Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.

Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon.


If making cake, divide batter evenly between prepared pans.

      Bake in preheated oven until cake springs back when touched lightly with a fingertip or a  
      toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers).
      Cool in pans for 10 minutes before inverting on a wire rack to cool completely.

If making cupcakes, portion the batter into cupcake wrappers and bake accordingly: standard cupcakes bake for 18 min, mini cupcakes bake for 15 minutes.

Frosting
    To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
    Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
    Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.



Cake Construction
    Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

For cupcakes, spread frosting on the cupcakes, or pipe it with a pastry bag.

Fruitcake Shortbread

1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 egg, room temperature
2 1/2 cups all purpose flour
1 pinch salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cherries and dried pineapple, chopped into chunks
1 cup chopped pecans, chopped in halves
1/3 c. brandy

First, chop the fruit and set into a bowl. Pour brandy over the fruit and microwave for 45 seconds. Let the fruit soak in the warmed brandy while mixing the remaining ingredients.

Cream the butter and powdered sugar with the butter and egg. Mix the flour and cream of tartar into the butter mixture. When its thoroughly incorporated, add the fruit and mix until evenly distributed.

Divide the dough in half and spread each half onto a sheet of wax or parchment paper. Roll this up into a tube that is roughly 2 1/2 inches in diameter. Freeze both for 1 hour.

When ready to bake, preheat oven for 375 degrees. Set oven racks to the middle. Unwrap the frozen dough and slice with a good knife, cutting each cookie to be 1/3 of an inch thick. (1/4 inch comes out  a bit too thin and overcooked) Bake for 11-13 minutes or until light golden brown.

Cool on rack.

Italian Buttermilk Bread

2 1/2 cups unbleached all purpose flour
1 c. whole wheat flour, plus extra for work surface
2 teaspoons table salt
1 cup buttermilk, cold
1/3 cup boiling water
2 tablespoons unsalted butter, melted
3 tablespoons molasses
2 1/2 tsp active dry yeast or 1 package

If using a bread machine:
Add dry ingredients to the machine's bucket.  Mix the boiling water into the buttermilk, so that it is a slightly warm temperature. Mix the molasses, & melted butter into that and pour into the bucket. Set the machine to the dough setting and let it mix. Take the dough out after 1 hour.

Work the dough on a lightly floured surface and form into a ball. Set oven for 350 degrees and let it warm for roughly 20-25 seconds. It should feel pleasantly warm, but not hot. Lightly coat a large bowl with olive oil and place the dough ball in it. Set the bowl in the oven and allow to rise for 45 minutes.

The dough should double in size in this time. Remove from bowl and re-knead one last time into a smooth ball. Then place this ball on a baking sheet that is lightly floured. If oven is not warm any longer, re-goose it until pleasantly warm. Set the sheet with dough into the oven and allow to rise another 30 minutes.

Once risen, bake at 350 degrees for 35-40 minutes.

Cinnabon Clone

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature slightly beaten
⅓ cup butter, softened
3 1/2 cups all purpose flour
1 c. whole wheat flour
1 tsp. salt
½ cup white sugar
2½ teaspoons bread machine yeast -regular yeast if you make the dough without a machine


Filling
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/2 tsp. nutmeg
2 tbsp butter, melted for brushing

Frosting
4 oz cream cheese
4 tbsp butter, softened
2 tbsp milk
1/2 tsp vanilla
2 c. powdered sugar

Put the yeast into the milk and let it stand.  Put all dry ingredients into a mixing bowl. Add eggs and softened butter, mix.  Add the milk and yeast and beat with dough hooks on an electric mixer until incorporated and thick. Knead with hands into a solid ball. Let rise in warm place for 90 minutes.

Mix filling and melt the butter. Roll out dough into a 24 x 16 rectangle. Brush with butter and spread the filling across the dough. Tightly roll it. Cut into 1 inch rolls with dental floss.

Brush 12x9 oblong glass baking tray with remaining butter and place the rolls into the pan. Let rise 30 minutes in warm place. Bake at 400 degrees for 20 minutes

While cooling, make the frosting. Beat butter and cream cheese together with vanilla and milk. Gradually beat in the powdered sugar.

Spread frosting on the rolls then serve.

Bread Machine Italian Ciabatta

Ingredients

1 1/2 c. water
1 1/2 tsp. salt
1 tsp. white sugar
1 tbsp. olive oil
3 1/4 c. bread flour
1 1/2 tsp. bread machine yeast

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start

Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.

Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into a 3x14-inch oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.