My Last Petit Dejeuner

If you have been following, I am honoring my blogging friends by making their recipes for my last meals - breakfast, lunch and dinner -  in my housesit in Tennessee for the past six months.  I will be leaving in a couple of days.  My first stop is Memphis and hopefully I can post a restaurant review on some real good BBQ.

This is also my contribution to Saturday Blog Showcase hosted by Thibeault's Table this week.

Today is my breakfast!  Most important meal of the day!  I have three beautiful recipes that I have been dying to try.  First I will be having Cherry Rose Rolls from saveurs and gourmandises.  These are absolutely scrumptious.  I am so glad Nadjibella has shown me how to make these.

For a sense of having something healthy, I am enjoying Raw Apple Breakfast with variations from Crisis Brownies.  I have a can of pineapple rings and homemade yogurt and some nuts.  So, I guess you could say my inspiration was from Crisis Brownies but I completely changed her recipe!  I don't mean to serve everything in a wine glass, but other than huge blue soup bowls, I have nothing else in the kitchen!  It looks a lot like my kheer but honest, it's yogurt!

And to accompany I need a wonderful beverage. Memoria at Mangio de Sola has a divine hot chocolate called Non-White Hot Chocolate.  My whipped cream topping is a little lame but I am doing it by hand with a little whisk and a little bowl - the ultimate in clumsiness!

I will close my eyes and dream that I am in Paris by the Seine enjoying petit dejeuner.

 Cherry Rose Rolls

Source: The Sourdough Cookbook by Rita Davenport

Makes 24 to 30 rolls

3/4 C milk
1 envelope active dry yeast (1T)
1/2 C water
1 C sourdough starter
1/2 C butter or margarine, melted
1/2 C granulated sugar
1-1/2 teaspoons salt
3 to 4 C all-purpose flour
1 (21 oz) can cherry pie filling

1 C powdered sugar
1 t vanilla extract
1 T milk

• In a small saucepan, heat 3/4 cup milk almost to a boil over medium heat. Do not boil. Set aside to cool 10 minutes.
  
• Sprinkle yeast over water, set aside to soften 5 minutes.
• In a large bowl, combine sourdough starter, cooled milk, softened yeast mixture, butter or margarine, granulated sugar and salt. Stir in enough flour to make a soft dough.Turn on to a lightly floured surface. Clean and grease bowl; set aside.
• Knead dough 5 to 8 minutes or until smooth and elastic. Add more flour if necessary. Place dough in a greased bowl, turning to grease all sides. Cover with plastic wrap. Place in refrigerator 2 hours or overnight.
• Grease a large baking sheet; set aside. Punch down dough. Turn onto a lightly floured surface. Divide dough into 24-30 equal pieces.
• Gently roll each piece between your hands to a 12-inch rope. On prepared baking sheet, loosely coil each rope, tucking end of rope under coil.
• Leave 2 inches between coiled ropes. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size.
• Preheat oven to 400F (205C). Press the center of each roll with your fingers until you touch baking sheet. Make indentations about 1 inch wide.
• Spoon cherry pie filling into each indentation. Bake in preheated oven 15 to 20 minutes or until golden brown.
  
• Remove from baking sheet, cool on a rack.
• For decorating, In a small bowl, combine powdered sugar, vanilla and 1 tablespoon milk, Beat until smooth. Spoon into a pastry bag. Decorate rolls by pressing mixture through a tip with small opening.

SOUR DOUGH STARTER
1 pkg dry or cake yeast in 1/2 c. warm water 2 c. all-purpose flour 2 c. water 1 tbsp. sugar Soften yeast in 1/2 cup warm water. Stir in flour, warm water and sugar. Beat until smooth. Cover and let stand at room temperature until bubbly. This may take a day or two. During this time stir 2 or 3 times daily, then refrigerate. Renew every 5-10 days.