Making Yogurt in the Microwave

"Wait! What? Did I read that right?" you ask. Yes, you did. If you have milk, a few glass containers and a microwave, you can make yogurt at home in as little as a few hours!

This is a process my wife Kat learned not long ago. An advocate of what is called "Simple Living" by a growing number of people, she is always looking for ways to create for ourselves what most folks run to the store and spend what is often way too much money to purchase. Yogurt is one of those things.

What is yogurt, really, besides curdled milk? Add some fruit or jam and stir. "But I just don't have the time!" people say. "It takes so much time to do these things!" Does it really? I'm making yogurt right now while I write this. Or rather, the yogurt is making itself!

Here is a list of what you'll need to make 2 quarts of yogurt.
2 quart sized mason jars with tight fitting lids
a large microwave safe bowl (I use a 2-qt. Corningware dish with a lid)
a spoon
a quick read thermometer
2 quarts of milk
6 T plain yogurt with active/live cultures
6 T powdered milk (optional - helps to make the yogurt firmer)
The cultures in the plain yogurt act as the starter. Begin by filling the mason jars to the 'shoulders' of the jar, leaving a good 1" to 1-1/2" space at the top of the jar. Microwave the milk on high heat for 3 minutes, then stir and take the milks temperature. You want the milk to get to 185°, but don't go too fast! Gently heating the milk here is best! After the first 3 minutes, heat it for another 3. When the milk reaches around 115-120°, reduce the heating time to 2 minutes. As you get closer to 185°, reduce the time in the microwave to 1 minute between stirs.
Once the milk reaches 185°, take the jars out of the microwave and set them in a cool place. The milk should be allowed to rest and cool to 115°. In heating the milk, you have killed any airborne yeasts and bacteria that may have gotten to the milk. This also helps to denature the yogurt which prevents clumping.
After the milk has cooled down to 115°, stir in the yogurt and powdered milk (if you choose to use it), 3 T of each per quart of milk. Fill your large microwave safe bowl about 2/3 to 3/4 full of water and microwave it on high until it nears the boiling point. Gently rest the flat part of the mason lid on each jar but do not secure it down with the ring. You do not want the jars to be tightly sealed, you are only trying to keep moisture from dripping in. Leaving the large bowl of water in the microwave, place the covered jars beside it and close the microwave door. Your microwave is well insulated and will hold the heat in. You want the milk to remain between 90° and 110° for about 8-12 hours. Every couple of hours or so, check the temperature of the water and, if you need to, reheat it (just don't forget to take the yogurt out of the microwave while you reheat the water!). If your yogurt drops below 90°, don't panic! It will be fine, it'll just take longer to make! What you absolutely DO NOT want is for it to get warmer that 110-115°! Do that and you will kill the yogurt cultures! After 6 hours or so you will notice that your yogurt has set. Taste it to check its fermentation. It will get tangier as it sits. I like a tangy yogurt so I usually let it sit longer.

And there you have it! Start your yogurt at night and you'll have a fresh, tasty breakfast waiting for you in the morning! The fact that the yogurt takes just as long to make as most of us sleep makes this a perfect overnight activity!

"Hold on a sec," I hear someone saying, "what about botulism?" First of all, botulism has a hard time growing in the highly acidic environment of things like salami, sauerkraut and yogurt. The lactic acid produced by the yogurt cultures prohibit the growth of bad bacteria. But caution never hurt anyone. Make sure your equipment is clean and sterile, making sure to completely clean your microwave before and after use. Also, remember that you are making plain yogurt - do not add fruit or other flavorings until after the yogurt is finished and is about to be served! More information can be found at this website.

Cheers!

Dutch Apple Pie

Apple pie is awesome. There's no getting around it. In whatever form it appears, whether old fashioned double crust American apple pie or German strudel, apples it seems were meant to be baked into a pastry of some sort with cinnamon and sugar.

My wife and I recently obtained an entire box of Granny Smith apples. I feel like a kid at Christmas! Oh the possibilities! One of the first things I wanted to make was an old favorite, Dutch Apple Pie. I've always loved the crumbly top on this classic and it requires the making of one less crust, or gives you an extra crust to make something else - like quiche!

Because I used half the pie dough for a savory quiche, I cut back on the sugar by about half. I used a very basic two-crust recipe. Begin by sifting together:

2-1/2 c all purpose flour

1 T sugar (the normal amount would be 2 T)

1 t salt

In a food processor or by hand, gently mix in:

1/2 c frozen shortening, cut into small pieces

Mix until the flour takes on a grainy texture. Add in:

1-1/2 c frozen butter, cut into small pieces

Gently mix together, being careful not to over handle the dough, as this will make it tough. The flour should take on the texture of small peas. Slowly, a tablespoon at a time, add in:

6-8 T ice water

Gently mix water into the dough until it's just moist enough to stick together when pinched. Split the dough into 2 even pieces and wrap each in plastic. Refrigerate the dough for at least 15 minutes or for up to 2 days. It may also be frozen for a week or more, if properly wrapped.

Once the crust is ready, roll it out and line your pie dish. If you like, you can cover this in plastic and put it back in the fridge until you're ready for it.

The filling is real simple. Peel, core and slice enough apples for about 5-6 cups. I used 4 Granny Smiths and a small Fuji. The tarter the apple, the higher the pectin. Pectin is important because, just like in jellies and jams, this is what makes the filling set up and not be too runny. I also add a little flour which, combined with the pectin, helps hold the filling together.

Begin by preheating your oven to 375°. Take a large bowl and combine:

5-6 c sliced apples

1 T lemon juice

Toss together until the apples are well coated, then add:

1/2 c granulated sugar

1/4 c packed brown sugar

3 T flour

1 t cinnamon

1/4 t nutmeg

Toss apples until they are completely coated with sugar and spices. Pour the apples into the pie crust. In a small bowl, whisk together:

3/4 c flour

1/4 c granulated sugar

1/4 c packed brown sugar

When combined, add:

1/3 c soft butter

Mix together until the texture is crumbly. Cover the apples with the topping. Bake pie for 50 minutes, turning about halfway through to insure even baking. Allow to cool completely before serving.

Outstanding! Pie that makes you thankful for bad weather - a great excuse for staying inside with a fresh pot of tea. There is nothing better!

Cheers!

The Orange Blossom Special

It's New Year's Eve. Having had my fill of both 2010 and drunken New Year's celebrations, I am staying home tonight. A dear old friend is in town and will be stopping over for a visit with his new wife and I am looking forward to a calm and relaxing evening!

When Grant first mentioned that he was coming to town, I (half-jokingly at the time) said "Since I know that you're coming I can bake a cake!" As he and Nicole are newlyweds, a cake seems appropriate for their visit. As fate would have it, there just happens to be a cake I've been just dying to make ever since the first time I experimented with the recipe. It's a very simple Mandarin orange cake. The thing that makes it special is the orange blossom frosting!

The first time I made this cake, I was in someone else's kitchen. One ingredient they happened to have on hand was Orange Blossom Water, an item usually found in Middle Eastern Halal markets. It's got a very strong and wonderful flavor and just a little goes a long way. I added a teaspoon or so to the cream cheese frosting I was making and discovered one of the most amazing flavored things I'd ever tasted! It wasn't exactly orange tasting though it had that quality. It was kind of flowery and was just different enough to make your taste buds really sit up and take notice!

I also recommend using a real vanilla bean, if you can. I actually got mine on the internet. There are several places to get them and remember, they're cheaper if you have friends to split the order with!

Note: the following recipes are the high-fat, high-calorie versions of the recipe. If you would like the low-fat version, go look on another blog. That ain't how I roll.

Mandarin Orange Cake
Preheat your oven to 350°. Grease and lightly flour a 9"x13" pan and set it aside. Take out two large mixing bowls. In one, combine:
2-1/2 c all purpose flour
1-1/2 t baking soda
1-1/2 t baking powder
1/4 t salt
Whisk everything together and set aside. In the second bowl, mix:
1-3/4 c sugar
1/2 c softened butter
1/2 c vegetable oil
4 eggs
2 t vanilla extract
Beat together on medium speed until combined. Add:
1 15 oz. can Mandarin oranges, drained, liquid reserved
1/2 c reserved orange liquid
Mix on medium to combine and, in 2 or 3 increments, add the flour mixture. Beat at medium speed until well combined. Pour into pan and bake for 35-40 minutes. I find it is always best to spin the pan 180° about halfway through the cooking process to insure even baking. The cake will be done when it is golden brown and spongy, and pulls away from the sides of the pan. You may also test it by inserting a clean toothpick into the middle. If it comes out clean, it's done! Remove the cake from the oven and cool completely before frosting.

So far, so good. Make sure you don't throw out the reserved orange liquid yet - you're going to need it for the frosting! Usually, about the time you put the cake into the oven it's a good idea to set out the cream sheese and butter for the frosting, giving them ample time to soften. The last thing you want to deal with is cold butter and cheese! Once the cake has completely cooled, you're ready for the next step.

Orange Blossom Frosting
In a large mixing bowl, combine:
8 oz cream cheese, softened
6 T butter, softened
Beat at high speed until light and fluffy. Add in:
3 c powdered sugar (one cup at a time)
2 T reserved liquid from oranges
Beat until the desired consistency is obtained, adding a little more orange liquid if needed. Add:
1 t orange blossom water
the seed paste from 1 vanilla bean (or 1 t vanilla extract)
a dash of salt
Mix well. Spread on the cake and merrily consume!

Remember, when dealing with orange blossom water - it is very strong stuff! Don't use too much or it will overpower the other flavors! You may of course substitute vanilla extract for a bean if you can't get one but if you can, it's well worth the effort. In addition to a cleaner vanilla taste, the visual effect of the specks of vanilla throughout the frosting is very appealing!

Happy New Year everyone!

Apple Cranberry Pie

Winter Solstice is officially taking place on Tuesday the 21st but, seeing as how it is the weekend, the party at Sekhet-Ma'at Lodge will be held tonight. We will all be gathering for a ritual celebration followed by a pot luck feast. This means I'm going to have to cook something and, after waking with a slight hangover from last nights birthday festivities, food was not exactly high on my list.

By this afternoon, however, I was feeling much better and that's when I got the inspiration to bake a pie for the party. Reviewing what I had on hand, I decided to make an apple pie. I remembered that I had some cranberries stored in the freezer and opted to throw them in as well.

I started by making my favorite pie crust, a recipe I got from America's Test Kitchen for all butter crust. It always comes out wonderfully flaky and delicious so I've never felt the need to make a different crust. Here is the double crust recipe.

In a small mixing bowl, whisk together:

1/3 c ice water

3 T sour cream (I always use plain yogurt)

Set this mixture aside. In a food processor combine:

2-1/2 c flour

1 T sugar

1 t salt

Pulse to mix and then add:

2 sticks unsalted butter, cut into small pieces and frozen for 10-15 minutes

Pulse several times until texture looks crumbly. Add the water/yogurt mixture and continue to pulse. You may have to add a tablespoon of ice water though I usually don't. The crust should not be over-mixed or over-handled. It is done when you pinch a small amount and it sticks together. When it is done, pour it out of the processor bowl onto a large piece of plastic wrap. Gently press the dough together into a flat disc, wrap and refrigerate for 10 minutes.

Once the dough has cooled down a bit, remove it from the fridge and split it into 2 batches. Roll out one half into a disc about 10 inches across and carefully place it into the pie dish. Roll the other half out into a 9 inch disc and place it on a parchment lined baking sheet. Cover both halves with plastic and return them to the refrigerator for 30 minutes.

As I mentioned, this crust is incredibly flaky and tender. If you were using it for a prebaked pie crust, you would bake it at this point. Since I'm not doing that, I put it back in the fridge so the butter could harden back up.

Making the pie filling is simple enough. Once the crusts are back in the fridge, peel, core and slice:

8-10 medium apples

Granny Smith are always best for pie but I did not have any. Instead I used Fujis and a couple of Cameos. Place the apples in a large bowl. Add in:

1 c fresh or frozen whole cranberries

1 T orange juice

Combine and set aside. This is a good time to get your oven warming. Place the oven rack on the lowest setting, put an insulated cookie sheet on the rack and set the temperature to 500°. (Be careful using non-insulated cookie sheets as they may cause the bottom of the pie to burn.) In a medium mixing bowl, whisk together:

1 c sugar

2 T flour

1 t cinnamon

1/4 t allspice

1/4 t ground clove

1/4 t nutmeg

1/4 t salt

Add the above ingredients to the apples and combine until the fruit is well coated. Remove the pie crusts from the refrigerator. Carefully transfer the fruit into the bottom crust, mounding the fruit to get all of it into the dish. After the apples cook and cool, they will shrink a bit. Cover the apples with the top crust, rolling it out a little more if needed. Pinch the edges of the crust together and, if you like, make a decorative edge by either scalloping the dough with your fingers or pressing down on the dough with a fork around the edge of the dish. Brush the top of the crust with:
1 egg white, lightly whipped
Make a few slits in the top of the crust to allow for venting. Place the pie on the hot cookie sheet and reduce the temperature to 425°. Bake the pie for 25 minutes. Rotate the cookie sheet, reduce the temperature to 375° and bake for another 30-35 minutes. Allow the pie to completely cool before cutting.

The pie, as you can see from the picture, came out wonderfully! The crust was crispy (as the butter crusts always are) and the cranberries added a delightful dimension to a classic favorite. The comments from the party-goers seemed to agree. This is quite definitely a pie I will make again. And again.

A Happy Solstice to you, one and all!

Roasted Pumpkin Seeds

Growing up, I used to eat sunflower seeds. I wasn't as addicted to them as some kids were but every now and then I would go on a binge until mouth-blisters would force me to stop. Pumpkin seeds, on the other hand, I wasn't too fond of. The kind you bought at the corner market in the little bags, hanging right next to the sunflower seeds, weren't that great. They were white as could be and had no real flavor. Because of this, we never really had any urge to roast the seeds we cleaned out of our jack-o-lanterns every Halloween. It makes me sad now to think of how many yummy pumpkin seeds were thrown out every year when, within an hour, they could be transformed into a treat tastier than potato chips or popcorn!

The great thing about roasting pumpkin seeds is that you have a world of flavor combinations at your fingertips. If you like spicy, make them spicy. If you like garlic, pour it on. You could even make them sweet, if you wanted to! I have my way of making them and pretty much stick to that particular "recipe" every time I roast them. The important thing is roasting them correctly, beyond that flavor as you will. I give measurements for the seasonings I use below but these are only guesses! When I actually make the seeds, I never measure. Each time I make them, I have a different amount of seeds so there is no hard and fast rule here. The measurements I give below are based on a pan whose bottom is completely covered in seeds.

To begin, set your oven to 325°. Take the seeds from the pumpkin(s) and rinse them off a little in a colander. You don't need to get them super clean and some folks like leave a lot of pumpkin goo on the seeds for flavor. I will also pick out most of the large pieces of membrane, leaving just seeds. The seeds will be pretty slimy at this point. Pour the seeds into a 9x13" baking dish that has been sprayed with non-stick spray or coated with vegetable oil. Now is when you season them. I am giving measurements below but, again, these are only guesses.

2 T kosher salt

2 t garlic powder

2 t cayenne powder

a sprinkle of ground dried thyme (optional)

Stir up the pumpkin seeds so the spices get evenly distributed. Place the pan in the oven for about 20 minutes. Remove and stir. Bake for another 15 minutes. Stir. Continue to do this over the course of an hour or so. Once the seeds begin to dry, you'll want to start stirring at more frequent intervals. Also remember as you stir to break apart any clumps of seeds that might try to stick together. The important thing to remember is that you want the seeds to get a deep golden color. If you take the seeds out too soon, they won't be as crispy, and that's the real secret to making a great pumpkin seed - crisp! Once the seeds have gotten a nice golden honey color, allow them to cool for a bit and eat!

That's it, really! Like I said, the secret is roasting them for long enough. Under roasted seeds tend to get soft and acquire a stale taste and texture. Don't be afraid to let them roast, just keep a constant eye on them, stirring them every 5 minutes or so. The reward is a delightfully crispy snack and a guarantee that you will never throw out another pumpkin seed!

Cheers!

Thursday's Spread - The Aftermath

Photos by Geoff Leibinger

As I mentioned in an earlier post, last Thursday I had agreed to provide an appetizer spread at Sekhet-Maat Lodge for the lecture and book signing by author Richard Kaczynski. The event went well and the food was a success, even though it did not go off exactly as planned.

The idea was to only do finger foods and items that could be nibbled, as opposed to a full meal spread. The menu was as follows:

Roasted red pepper hummus with toasted pita bread

Baked spinach artichoke cheese dip with sliced baguette

A cheese tray with brie, blue and herbed goat cheeses, served with toasted garlic cloves

A fruit and nut tray with dates, figs, peanuts and candied pecans.

Lemon poppyseed bread

The Spread

Everything turned out wonderfully and exactly as I had planned except for the lemon poppyseed loaves which were accidentally left at home! The hummus and artichoke dips in particular received their share of compliments.

One of the most popular snacks were the candied pecans. I had never made this tasty treat before and now that I know how easy and delicious they are, you can bet that I'll be making them much more frequently! The recipe is simple.

Preheat your oven to 300 degrees. Line a cookie sheet with parchment paper and set aside. Take a large mixing bowl and whisk with a wire whip:

1 large egg white

until it's light and frothy. Add to the bowl:

2-1/2 c pecan halves

Gently toss the pecans with your fingers until they are well coated. In a small bowl, mix together:

1/4 c sugar

2 t ground cinnamon

1/2 t ground allspice

1/2 t salt

Sprinkle the mixture over the pecans and toss very gently so as not to break the nuts until all the pecans are well coated with the sugar mixture. Spread the pecans out evenly over the parchment lined cookie sheet and place in the oven for 30 minutes. When finished, remove the nuts from the oven and slide the parchment directly onto a large wire rack to cool. Once the nuts have cooled, carefully break them apart and store in a cool dry place until they are served.

When I made the recipe I used white granulated sugar, though I'm willing to bet that brown sugar would be tasty as well. The next time I make a batch, I will try that and see! The spices could be toyed with as well, perhaps using clove or ginger. This recipe would also work real well with walnuts, which are much cheaper than pecans! Candied nuts are a wonderful holiday snack and, best of all, when packaged in an attractive can or box, this recipe makes for a fantastic gift!

My thanks to all at Sekhet-Maat Lodge for helping make this event a success, and for your kind compliments on the food spread! Thanks to Richard Kaczynski for sharing his knowledge with us, and to Geoff Leibinger for taking the awesome photos! And thanks to you, dear reader, for continuing to support this, my humble blog. Cheers!

Peredur and his food.

Lemons + Poppyseeds = Love!

"Do you know the land where the lemon-trees flower?"

- Johann Wolfgang von Goethe

When life gives you lemons...CELEBRATE! In addition to lemonade, these little fruits make some delightfully sweet and tasty treats! Like Lemon Poppyseed Bread, for example.

In preparation for the lecture and signing this Thursday, I made 2 of these wonderful loaves tonight. I'm making them early because it is best to let them sit for a day or so after applying the lemon syrup at the end. This will allow the syrup to really soak the bread and get all that lemony goodness spread around so that every single bite is tangy and mouthwatering!

Lemon Poppyseed Loaf

A little prep work is necessary before beginning. First, preheat your oven to 350. Make sure your rack is on the middle setting. Then grease and flour an 8"x4" loaf pan (or what I find to be much easier is to just spray the pan with non-stick spray and then flour it). Then take a small piece of parchment and cover the bottom of the pan. Grease and flour the parchment and set the pan aside.

Next, grate the peal of:

1 fresh lemon

You'll need about 1 T worth of zest. Remember - yellow part only, no white! After you zest the lemon, cut it in half and squeeze the juice. You will need 1/4 cup. Set the juice aside.

In a small to medium sized bowl, whisk together:

3 large eggs
1-1/2 t vanilla extract
1/4 c milk

Set aside. In a large mixing bowl, sift together:

1-1/2 c all-purpose flour, sifted
3/4 c granulated sugar
3 T poppy seeds
1 t baking powder
1/4 t salt
lemon zest

When sifted together well, add half the egg mixture with:

13 T butter, softened

Mix on low speed until blended, then increase speed and beat for 1 minute. Add the rest of the egg mixture and beat for another minute. Pour the batter into the prepared pan and bake for 50-55 minutes. About 5 minutes before bread is done, combine in a small saucepan:

lemon juice
1/3 c sugar

Bring the mixture to a boil over medium heat and simmer until the sugar completely dissolves. Set aside until bread is removed from the oven. Bread is finished when the top of the loaf is golden brown and a toothpick comes out clean. Remove the loaf from the oven and poke several holes through the top with a wooden skewer or long toothpick. Pour about half of the lemon syrup over the top. Cool the loaf in the pan for about 10-15 minutes, then invert the pan onto a wire rack (be sure to grease it first!). Using a pastry brush, apply the rest of the syrup to the bottom and sides of the loaf. Flip the loaf back over right side up and allow to cool completely before wrapping in wax paper. Like I said, it's best to let the loaf sit at least overnight, if not a full 24 hours.

The dangerous thing about this recipe is that it's so damned good and it's so easy to make! Bake it in the evening and have it with coffee the following day for brunch! Luckily, my wife Kat has more self-control and keeps me in line or I would be a lot bigger than I am!

Bon Appetit!

Thursday's Appetizer Spread

This Thursday I have agreed to supply the food for a gathering at Sekhet-Maat, the local OTO lodge. Featured will be Richard Kaczynski, author of the the book Perdurabo. He will be reading and autographing, I will be cooking.

The menu as it stands right now will mainly consist of finger foods and the like. I thought I would start off with a Roasted Red Pepper Hummus, served with pita bread. Hummus is a staple around the lodge, I kind of felt obligated to some degree. I will be toasting whole cloves of garlic in olive oil, and also making Candied Pecans. These will be served along with dried figs and dates. I am considering a cheese plate with several varieties of cheese, including brie, blue cheese, a Belgian washed rind cheese, and perhaps a goat cheese with herbs or something like that. I will then be baking a Spinach Artichoke Dip and serving it with sliced and toasted baguette. Finally, I will make a couple loaves of my Lemon Poppyseed Bread, a strong flavored, amazingly satisfying dessert bread that will be easy for people to eat by hand.

Today I begin with shopping - at least 3 markets. My budget is only $50 for the entire affair and I have no real way of knowing how many I will be feeding, as the event is free and open to the public. I anticipate 30 or so. Tonight I will make the Lemon Bread and the Candied Pecans. I will be posting both recipes along with photos later.