Jumbo Cinnamon Rolls

This is George Geary,(notice the Viking stand mixer?) one of our favorite chefs-teachers. He taught many wonderful classes in the past at BPP. This recipe is courtesy of George, and one of the fabulous recipes included in our cookbook, Extraordinary Cuisine. It is available for $15.00 or e-mail us. Shipping charges extra. info@beyondpotsandpans.com







image: courtesy George Geary


Sweet Roll Base

1/2 cup warm water
2 pkgs. RapidRise yeast
2 Tbsp. granulated sugar
1 (3 1/2- oz.) pkg. instant vanilla pudding
(I use Jello brand, make sure it's regular not sugar free)
2 cups milk
1/2 cup unsalted butter, melted
2 lrg. eggs, beaten
1 tsp. salt
8 cups all-purpose flour



Oven: 375 degrees. Use a 9x16-inch baking pan. In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, mix the pudding and milk, just to incorporate. Do not over mix. To this add melted butter, eggs and salt. Mix well. Then add the above yeast mixture. In a mixing bowl with the paddle attachment, place the wet mixture into the bottom of the bowl, then place the flour on top. Blend at a low speed. Mix until the dough is cleaning the sides of the bowl. Knead for about 2 minutes. Place in a very large greased bowl. Cover and let rise in a warm place for about 40 minutes. Punch down. Place into the desired shape. Yield: 3 dozen rolls.

Jumbo Cinnamon Rolls

1 recipe Sweet Roll Base
1/2 cup unsalted butter, melted
1 1/2 cups brown sugar
2 Tbsp. ground cinnamon
1 tsp. fresh ground nutmeg

Roll the Sweet Roll Base out on a board to about 36x18 inches. Brush with the melted butter, sprinkle with the sugar, cinnamon and nutmeg. Leaving about 1 inch at the base not covered with anything else but the butter. Start rolling the dough up from the left side, then the right, then the center. Cut the dough every inch so you will have about 36 rolls. Place into a parchment lined jelly-roll pan. Bake at 375 degrees for 18-22 minutes. Ice with Cream Cheese Icing. Yield: 36 rolls.
Cream Cheese Frosting

1 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp. pure vanilla extract
3 cups powdered sugar
2 Tbsp. milk

In a mixing bowl, combine all ingredients and mix until smooth. Spread on very warm rolls.
Copyright: Robert Rose Publisher 2007

Second image: Martha Stewart

Barefoot Contessa

image: courtesy Stonewall Kitchen

Barefoot Contessa's new French Citrus Home Keeping line has arrived! Ina's all-natural hand and home care products have the soothing subtle fragrance of lemon, lime and sweet orange.

image: courtesy Stonewall Kitchen

It's time to think about your Easter Sunday brunch. We just received a new shipment of Ina's pantry items..."How easy is that?"

image: courtesy Barefoot Contessa

And don't forget to pick up Ina's new cookbook full of fabulous recipes.

Corned Beef Cabbage and Vegetables

In anticipation of St. Patrick's Day, here is another wonderful recipe courtesy of Kuhn Rikon.

Corned Beef Cabbage and Vegetables

Ingredients:

1 corned beef brisket, about 21/2 to 3 pounds, trimmed of excess fat and rinsed
4 cups water
1 medium onion, peeled, halved and stuck with 4 whole cloves
2 ribs celery, cut into thirds

4 sprigs parsley
1/2 teaspoon whole black peppercorns
2 bay leaves
1 medium head green cabbage, cut into 6 wedges and partially cored (leave enough to retain shape)
6 small red potatoes
6 medium carrots, peeled and cut into thirds

Directions:

1. Place brisket in a 5-quart or larger pressure cooker. Add water and bring to a boil over high heat. Skim foam from surface.
2. Add onion, celery, parsley, peppercorns and bay leaves.
3. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 1 hour.
4. Remove from heat and use Cold Water Release Method. Remove brisket and vegetables.
5. Add cabbage, potatoes and carrots to broth. Do not fill over 2/3 full. If necessary, remove some broth.
6. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 5 to 7 minutes.
7. Remove from heat and use Cold Water Release Method.
8. Cut brisket across the grain into thin slices and arrange down the center of a warm platter. Using a slotted spoon, remove vegetables from pressure cooker and place around corned beef. Spoon a few tablespoons of broth over the corned beef.
9. Serve with horseradish or mustard sauce.

Notes:

• This simply prepared meal would take over 3 hours without the use of a pressure cooker.

image: martha stewart

First Monday Pressure Cooking Demo

We had a wonderful turnout Monday night. Most customers went home with a new pressure cooker and saved 20 % !
The demo included Split Pea Soup, Risotto, and Pork Carnitas . All of the recipes were delicious, fast, and economical.

Pictured is John Adams, manufacturer's representative from WMF USA demonstrating the 6.5 qt pressure cooker from WMF.

Also demonstrated were pressure cookers from Kuhn Rikon, and Fissler.