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.