Martha Stewart Living Christmas Cookbook

Christmas is here. And don't you wish you had some help with all that Christmas entails. Today, on Martha Stewart's blog, she featured a little party she had for her household staff at Bedford. All 17 of them.

You have no idea how much work I could get done with a staff of 17. I would be writing my blog (actually my blog writer would be writing my blog) and I would right now be asking for nice hot tea with a pumpkin scone from Starbucks. Since Starbucks no longer has pumpkin scones (that is another blog entry...) I would have my baker make and remake pumpkin scone until they were just like Starbucks. (Note to self: Have my secretary call Howard Schultz and give me that recipe.) But I digress...

After years of doing up Christmas in her magazine, Martha Stewart Living, Martha Stewart compiled a Christmas cookbook, Martha Stewart Living Christmas Cookbook. It is chocked to the gills with Christmas recipes, over 600 of them. Frankly, you do not have enough Christmases left on this earth to make all this stuff. So start now.

The recipes tend to be overcomplicated. And long. There is section of photos, but most of the recipes require the use of your imagination as to how they will look. Here is a recipe for that Italian classic, panettone. Martha likes to bake them in half-pound brown paper bags. But then again, Miss Martha has someone to go out an find half-pound brown paper bags. Feel free to get some of those little panettone cups from King Arthur's Flour.

Miniature Panettone

For Sponge:
1/3 cup warm water
1 envelope active dry yeast
½ cup all-purpose flour

For Bread Dough:
1/2 cup warm milk
1 envelope active dry yeast
2/3 cup sugar
4 large whole eggs
3 large egg yolks
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) chilled unsalted butter, plus more, melted, for bowl, plastic wrap, and bags
3 1/2 cups all-purpose flour, plus more for work surface
2 cups mixed dried and candied fruit, such as currants, orange peel, apricots, and cherries, finely chopped
Grated zest of 1 orange
Grated zest of 1 lemon
1 tablespoon heavy cream
Confectioner’s sugar, for dusting

1. Make sponge: Pour the warm water into a small bowl, and sprinkle with yeast. Stir with a fork until yeast has dissolved. Let stand until foamy, 5-10 minutes. Stir in flour, and cover bowl with plastic wrap. Let rise in a warm place until doubled in bulk, about 30 minutes.

2. Make the dough: Pour warm milk into a small bowl, and sprinkle with yeast. Stir to dissolve, and let stand until foamy, 5-10 minutes. In a medium bowl, whisk together sugar, eggs, 2 egg yolks, and vanilla. Whisk milk mixture into egg mixture.

3. In the bowl of an electric mixer, beat butter and flour on medium speed until mixture is crumbly. With mixer on low speed, slowly add egg mixture; continue beating on medium speed until smooth.

4. Add sponge mixture; beat on high speed until dough is elastic and long strands form when dough is stretched, about 5 minutes. Beat in dried fruit and grated zests. Transfer dough to a buttered bowl, and cover with a piece of buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours.

5. Fold 12 paper bags down to make cuffs, about 3” deep. Generously butter the bags inside and out; set aside. Turn out dough onto a lightly floured surface; knead a few times, turning each time, until smooth. Divide the dough into 12 equal parts, and knead into balls. Drop balls into prepared bags. Place bags on a large rimmed baking sheet; cover loosely with buttered plastic. Let rise in a warm place until dough reaches just below the tops of the bags, 45 to 60 minutes.

6. Preheat oven to 400 degrees F, with rack in lower third. In a small bowl whisk together remaining egg yolk and the cream. Brush tops of dough with egg mixture. Using kitchen scissors, cut an X, centered, in the top of each loaf. Bake 10 minutes. Reduce oven temperature to 375 degrees F and continue baking until loaves are deep golden brown, about 20 minutes, rotating baking sheet halfway through. If they start to get too brown, drape a piece of aluminum foil over tops. Transfer baking sheet to a wire rack; let panettone cool completely; dust with confectioners’ sugar.

I totally recommend this recipe, especially if you have twelve staff a-leapin! If not, buy yourself a panettone and stuff it into a paper bag. And to all... a good-nite.

Read More

SoNo Baking Company Cookbook

John Barricelli is a baker, and quite a good one. He always wanted a French style bakery in a little neighborhood and he finally opened The SoNo Baking Company in South Norwalk, Connecticut, hence the SOuthNOrwalk of the title.

After working in restaurant kitchens, he moved over to Martha Stewart Living and was cast on their PBS show, Everyday Food. Here are John and Martha torching a cake!

The recipes in the book are very "bakerly" and exacting. Of course, I feel many baking books are just too exacting, really, but then, I bake. Here is Barricelli's signature cookie recipe. I had guests this week and one of them remarked she loved EVERYTHING ginger. On her next visit, I am going to make a batch of these.

Ginger Cookies

Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus 1/2 cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses

1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside.

2. In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about 1 hour (and up to 24 hours).

3. Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.

4. Use a 1 1/2-inch ice cream scoop to scoop out the dough, and roll into balls between your hands. Roll the balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets.

5. Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes.

6. Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and bake the remaining cookies in the same way.

Truth be told, I am not going to wait for her return... in fact, that bread looks rather fetching...

Read More

Martha Stewart's Christmas

Being famous is creepy.

You tell a story to a camera who relays it to millions of people. Those people then know a story about your life. Come to think of it, it is even kind of weird blogging. I realized as I wrote this that there are people who read my blog who know more about me than some of my friends (unless, of course, they read my blog.) Anyway, here is my point. If you packed a 12-pound fruitcake into a giant metal tin and threatened to beat me with it unless I told you the names of my childhood neighbors, I would end up dead. Granted, I did move a lot as a child, but I digress...

I love Martha Stewart, but not in the wait in line 5 hours to have a book signed way. I have never met her. Still, I know the name of her neighbors in Nutley, New Jersey. Neighbors who died before I was even born! Mr. and Mrs. Maus were German immigrants who had, at one time in their loves, been bakers. They had a large kitchen in their basement just for baking and Little Martha loved to go over and help them bake. (I have no doubt she was a big a pain-in-the-ass then as she is now!) Years later, Martha inherited a large yellowware mixing bowl that she treasures. In fact, she has stated that if anything ever happened to the bowl she would just stop baking. (Note to ANYONE: Do not touch the bowl. If she asks you to wash it, or move it, or stir in it, feign a heart attack.)

So now, I know more about Martha Stewart's childhood neighbors than I do about mine. In addition to the bowl, Martha got a really fine fruitcake recipe. She has used it in several of her cookbooks and gives full credit to Mrs. Maus as the creator. You can make two cakes out of the recipe or about six small cakes.

Mrs. Maus' Fruitcake

1 pound (4 sticks) butter, at room temperature
2 cups sugar
12 eggs
6 pounds candied fruits and fresh nuts (choose from the following: citron,
lemon peel, orange peel, cherries, apricots, walnuts, pecans)
1/2 cup molasses
2 1/2 cups all-purpose flour
2 tablespoons allspice

For The Glaze

1 cup apricot jam
1/3 cup brandy

For The Garnish

Whole dried apricots
Pecan halves

1. Preheat oven to 275 degrees. Butter two 9-inch cake pans or 2 loaf pans. Line with waxed paper, butter again, and flour.

2. Cream butter and sugar until creamy and light. Add the eggs one at a time, beating batter until
fluffy. Stir in the fruits, nuts, and molasses, blending well. Sift the flour with the allspice and stir into the batter cup by cup until well mixed. Spoon into the prepared cake pans. Set pans in a shallow pan with 1 1/2 to 2 inches hot water. Bake for 3 to 3 1/2 hours, until done. Test with toothpick. Cool in pans on a cake rack.

3. Remove from pans, pull off waxed paper, and glaze with strained apricot jam heated with brandy. Decorate with dried apricots and nut halves and glaze again. Let glaze harden before wrapping in cellophane. Keep in cool place. To serve, slice very thinly.

Hey, if it is good enough for Martha and Mrs. Maus, you should give it a try.

Read More

Martha Stewart's Hors d'Oeuvres

I admit it, I love Martha Stewart. I tend to like the books that were actually, composed by Martha Steward. I have little use for those large compilations that come form her enormous staff and simply have her photo stuck to the front. But, when Miss Martha was cooking in her kitchen in Connecticut, borrowing dishes from relatives and arranging the same table over and over with different tablecloths and flowers, she was great.

A couple of weeks ago, Harry Lowe and Al, were off at an auction. They found a couple of books being discarded and ransacked the trash for me. One of books was a pristine, 1st Edition of her 1984 classic, Martha Stewart's Hors d'Oeuvres. There was much debate over whether Miss Martha had ever been that young, but I assured them, it was a very young Martha on the cover in classic 80's style.

The previous owner had clearly planned a party around this book, because several pages were bookmarked with notation of what to make on that page. This seemed to be popular and a tad on the easy side, but here goes.

Apricots with Bleu du Bresse

1/2 pound blue de Bresse, at t room temperature
15 fresh apricots, pitted and halved

Spread 1 teaspoon softened cheese on each apricot half. Serve at room temperature, or put under the broiler for 1 minute, just until the cheese begins to melt.

Yes, it's fruit stuffed with blue cheese. Remember, it was 1984 and most women wanted OUT of the kitchen and really couldn't be bothered with stuffing their fruit with cheese.

Read More