Wednesday, August 19, 2009

Bread and Chocolate

This treat was born out of the stories we had heard of the favorite afterschool snack of children in France...Pan au Chocolat. There the bread is sliced warm and a little rod of chocolate is folded into it and handed to the lucky little one. Our version has it baked inside and topped with a little melted butter and cinnamon sugar. It has become a cult favorite here, with people ordering boxes at a time to take to family members from afar who just have to have their fix!
To begin:
Mix a batch of White Trash Dough let it rise in a warm place for an hour or so.
cut palm sized pieces using a bench scraper or not knead at this point just cut the squares and stretch them slightly:

Put a healthy handful of chocolate chips on each square,

and pull the edges up around the mound of chips

pinch togehter well and turn on to a parchment lined sheetpan with the seam on the bottom, brush with melted butter and sprinkle liberally with cinnamon sugar...while they rise, preheat the oven to 350 degrees.

Bake for 15 minutes and spin then 5-10 more minutes until nice and golden brown...let cool slightly before devouring!

Sunday, August 2, 2009

Flower Jelly

'Tis the season! I used the last of the lilac blossoms to try a batch of was so fun to do, I made fireweed jelly, too.
Flower Jelly
for 5 - 8 ounce jars:
2 1/2 cups steeping medium, this can be pear juice (what I used) apple juice or white wine (or Champagne!)
2 cups fresh petals
4 cups Granulated Sugar
1/4 cup lemon juice
3 ounces of liquid Pectin
(to color my jellies, I used about 1/4 cup of red wine in the fireweed and just a little drop in the lilac, just for a bit of blush...I wish the true petal color came out in the steeping liquid, but it did not!)
Bring steeping liquid to scalding and add petals. Take off heat and stir. let cool to room temp. Strain.
Add 2 cups of above liquid to sugar and lemon and bring to boil in medium sauce pan over high heat. When sugar is completely dissolved and mixture has reached a rolling boil, add pectin. Return to boil for one minute.
Ladle into hot jars and put on sterilized lids.
Then revel in their awesomeness!