|
|
 You heard it here first friends! I have the honor & the privilege of hosting this month’s Bread Baking Day. Bread Baking Day is a monthly event for the passionate bread bakers (that could mean passionate about your very first loaf or those of you passionate about baking each and every day). The event was started by Zorra from 1x umrühren bitte and has featured a myriad of themes all focused on bread. You can find the Birthday Bread round-up for last month’s event at Life’s a Feast.
Since this month’s theme was up to me, and “sweet breads” had already taken their turn, I decided to spice things up and have us all try our hand at Latin Bread / Pan Latino! You probably don’t have a favorite bread originating from Latin America set & ready to go for this month, so let me give you just a bit of direction. Latin America is the region of the Americas where the “romance” languages (Spanish, Portuguese, French) are primarily spoken and includes the following countries:
Argentina, Bolivia, Brazil, Chile, Colombia, Costa Rica, Cuba, Dominican Republic, Ecuador, El Salvador, Guatemala, Haiti, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Uruguay, and Venezuela
So, for the month of February we are going to enjoy breads from any and all of these nations! Open up your cookbooks, check the internet, ask your abuelita…and bake some Latin bread!
To be a part of Bread Baking Day #27: Pan Latino, you just need to do the following by March 1st, 2010:
1. Bake bread that originates from a Latin American country (see list above).
2. Post about it on your blog with a link back to this announcement and eventually to the round-up.
4. Your recipe should be written in English or Spanish.
5. Email me at canelaycominoATgmailDOTcom and include:
- Subject: BBD #27
- Your name
- Your blog’s name and URL (permalink)
- The name of your bread, the country the bread is from and the URL (permalink)
- A 250-pixel-wide photo
A final round up will be posted on my blog on March 5, 2010. Please feel free to promote the Bread Baking Day event by adding the logo to your blog post.
 For this month’s bread baking day, we were asked by the host to help celebrate her birthday! I thought several times throughout the month about what I thought party bread looked like. I could not put the cakes, cupcakes and frosting out of my mind to allow yeast and flour to enter for even a moment! And please don’t think I arrive just today because I wanted to make a stunning last minute entrance.
 Truthfully, about two weeks ago, I packed up all my belongings and moved again. I am not sure how many have been following along through my journey over the the last year, or maybe you were around even before that? After moving from Peru to the US last February, I have moved myself and my things around 11 times. In one year. No joke. Mind you, I have not had much to move each time, but that sure makes for an unsettling feeling. Two weeks ago, I moved to a place I can stay for awhile. What a relief. So hopefully my life and my kitchen will begin to have some more continuity and the passion for flavor will come alive once again.
 All that to say, that I hope I can still get into the party – even at the last hour! This bread, although somewhat confusing sounding, was one of the most beautiful loaves I have made. I have rolled things up in bread dough. And I have braided loaves many times. But I have never. ever. done anything. quite. like. this. Gorgeous. Make one you can drool over too!
 Twisted Orange Nut Bread
Adapted from Family Circle
Serves 16
Dough
3/4 cup of whole milk
1/3 cup of sugar
3 tablespoons of butter
1/2 teaspoon of salt
1 packet of active dry yeast
1/4 cup of lukewarm water
2 eggs
4 1/4 cups of flour, plus more for dusting, divided
Filling
3/4 cup of orange marmalade
3/4 cup of toasted chopped walnuts
Topping
1 egg, lightly beaten
1 tablespoon of sugar
1. In a small saucepan, combine milk, sugar, butter and salt. Heat over medium high until butter melts. Cool to room temperature.
2. In a large bowl, sprinkle yeast over the lukewarm water. Stir until dissolved. Add the milk mixture along with eggs and 1 ¼ cups of flour. Mix at medium-low speed for 3 minutes or until smooth. Add remaining flour, one cup at a time to form dough.
3. Turn dough out onto a floured surface and knead until elastic, about 5 minutes. Place dough in an oiled bowl, turning to coat all sides. Cover with plastic and let rise in a warm, draft-free place for about 1 hour or until doubled in size.
4. Punch dough down. Let rest for 15 minutes.
5. Turn dough out onto a floured surface. Roll out into a 14” square. Brush with marmalade, leaving a 1” border all the way around. Sprinkle with walnuts. Roll up jelly-roll style, pinching seams closed. Carefully transfer roll to a 15”x10” baking sheet, coated with cooking spray. Cut roll in half lengthwise. Turn so cut sides face up and the two halves are side by side. Starting in the middle, begin to cross the halves back & forth, keeping the cut sides up as much as possible. Pinch ends together and tuck under to seal. Repeat with other side of roll, also pinching and tuck the end. Cover with plastic wrap (which has had the underside coated with cooking spray) and let rise in a warm, draft-free place until doubled in size, about 30-45 minutes.
6. Preheat oven to 350F. Brush beaten egg over the top of the bread, then sprinkle it with sugar. Bake at 350F for about 30 minutes or until bread sounds hollow when tapped. Remove to wire rack to cool completely.
Twisted Orange Nut Bread is being submitted to Bread Baking Day #26 – Baking Bread for a Birthday Party was started by Zorra at 1x umrühren bitte and this month is being hosted by Jamie at Life’s A Feast.
 Do you enjoy dessert for breakfast? I always enjoy the luxury of enjoying a true sweet treat with my morning coffee. You know how banana bread can be the perfect delight morning noon and night? It is like that great balance between something sweet and (sort of) healthy.
But now I am going to one-up you. This isn’t just banana bread. It is banana bread with it’s best foot forward – chocolate! This really tastes way more like dessert than a breakfast bread, which for me is actually quite delightful.
 I am sure you already have your favorite banana bread recipe. Maybe you even have it memorized? But, I want to encourage you to make this when you have a few extra bananas. You WON’T be disappointed!
 Cocoa Nana Bread is being served up for Tuesdays With Dorie. This TWD recipe was chosen by Steph of Obsessed with Baking. Enjoy more Cocoa Nana Bread, by visiting the blogroll at the Tuesdays With Dorie website. Or, see what other goodies we have enjoyed on past weeks!
 Birthdays are meant to be celebrated. Cakes are meant to be eaten. Parties are meant to be enjoyed. One day out of each year is dedicated to you alone (well, unless you are a twin!). Some of my birthdays have been wonderful – celebrated with friends, out on the town, and even some surprises! Some have been days that I just wanted to get through. When my friends have birthdays, I enjoy trying to make the day special for them. The best way I know how to do this it by making a cake that they personally request or that I am sure they will enjoy.
 Being a continent away from friends makes it more difficult to celebrate and to make their day special. Such is the case today. I am far away from a good friend, but nevertheless hope to do what I can to make it special by making a cake he would be sure to enjoy if he could have a bite.
 Aunque no puedo estar contigo por tu dia feliz, quise hacer algo para sepas que eres un amigo muy especial. Muchisimas gracias por tu amistad y espero que tengas un feliz cumpleaños hoy!
 Cocoa Buttermilk Cake
Adapted from Sunset
Makes a 2-layer 8-inch cake
6 tablespoons of butter, softened
1 cup plus 2 tablespoons of sugar
2 large eggs
1 teaspoon of vanilla
1 1/2 cups of flour
1/4 cup of cocoa powder
2 teaspoons of baking powder
1/2 teaspoon of salt
2/3 cup buttermilk
1. Preheat oven to 350F.
2. In a mixer, combine butter and sugar; beat until creamy. Add eggs one at a time, mixing about 30 seconds in between each egg. Add vanilla and mix in as well.
3. In a separate bowl, combine flour, cocoa powder, baking powder and salt. Add a third of the flour mixture to the butter mixture, followed by half of the buttermilk. Add another third of the flour mixture, the rest of the buttermilk and the remaining flour mixture.
4. Divide into 2 8-inch cake pans coated with cooking spray. (Cover with a wax paper circle and coat with additional cooking spray, if desired.) Bake at 350F for 25-30 minutes or until a toothpick comes out clean when tested.
5. Remove from oven and cool in pans for 10 minutes on a wire rack. Remove from pans, transfer to wire rack and cool completely.
Peanut Butter Buttercream Frosting
Adapted from Wilton
Makes about 3 cups
1/3 cup of shortening
1/3 cup of butter
3/4 cup of peanut butter
1 teaspoon of vanilla extract
4 cups of powdered sugar
6 tablespoons milk
1. In a mixing bowl, cream together shortening and butter until well combined. Add peanut butter and vanilla extract, beat until combined. Add powdered sugar one cup at a time, beating between each addition (frosting will be stiff & dry). Add milk, one tablespoon at a time until desired consistency is reached. Use to frost the layer of cake and top with chocolate jimmies.
 Gingersnap and gingerbread, to me, seem like the underdog of the baked goods world. September rings in with everything apple. October highlights all things pumpkin. In November, you simply cannot get away from Thanksgiving goodness with recipes like pecan pies. And December…don’t get me started on peppermint, Christmas cookies and Yule Logs!
 Although ginger can be a wonderful accent flavor in so many of the fall flavors, I love it so much, I really think it needs it’s very own time to shine! The spice combined with the sweet is absolutely not something loved and adored by so many in Peru. But, that sure never stopped me from baking ginger into my cakes, cookies and breads.
 Mind you, I have found a chewy ginger cookie that I swoon over. But, these shortbread seem to be a delicious way to combine the flavor of January with the wonderful crisp shortbread. Of course, you might enjoy these just as they are, but I personally would add a bit more ginger next time. Because ginger is the underdog and it should be celebrated!!
 Gingersnap Shortbread
Makes 16 cookies
Adapted from Holiday Baking 2009
2 cups of flour
1/2 cup of powdered sugar
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1 cup of cold butter
2 tablespoons of molasses
1. In a large bowl combine flour, powdered sugar, ginger, cinnamon, and cloves. Cut in butter and molasses with a pastry cutter or two knives until the mixture has small crumbs. Knead the dough until it comes together.
2. Press into a 8×8 square baking dish. Prick the shortbread dough with the tines of a fork. Cut into 16 squares. Freeze for 30 minutes.
3. Preheat oven to 325F. Bake shortbread for 18-20 minutes. Re-cut cookies before they completely cool. Transfer to a wire rack to cool completely.
 Peruvian gastronomy is experiencing growth like never before which has positioned it in front of all other Latin American countries. Its influence and flavors are reaching other continents and competing with the best kitchens of the world, such as Chinese, Italian and French. For this reason, events like Mistura 2009 were well attended, attracting more than 150,000 to taste countless preparations of food.
China Wok, which offers Peruvian- Chinese food, has restaurants in Ecuador, Panamá, Costa Rica, El Salvador, Guatemala and Chile. Osaka has opened in Chile and Argentina serving Peruvian-Japanese food. La Caravana & Pollo Real offer Pollo a la brasa (Peruvian Rotisere chicken) in the US. The same type of chicken is sold in Florida, Mexico & Chile at Pardo’s Chicken; in Bolivia & Brazil at Rocky’s and in Mexico at Las Canastas.
 Five-star restaurants include: Astrid & Gaston in Venezuela, Argentina, Chile, Mexico, Spain, Colombia and Ecuador; Las Brujas de Cachiche in México; La Cebichería La Mar in the US, Panama, Brazil, México and Chile, and the Heladería 4D in Paraguay.
Most importantly this boom in Peruvian gastronomy has helped the world to know and recognize Peru as a country and top competitor in the best kitchens of the world. (Noticias Xinhua de China)
Peru’s Ministry of Foreign Trade and Tourism (Mincetur) has decided to start promoting tours which include not only archeological sightseeing but also the delicacies of Peruvian food. “The goal is to encourage tourists to visit museums, taste traditional dishes and also go to the different restaurants of a region.” Be sure to include the delicious restaurants of Peru in your travel plans!
Seventy million people are expected at the Shanghai Expo 2010 between May 1 and October 31 where the Peru pavilion will share the concept “The Food Factor: Feeding the Cities”. The presentation will include culture, tradition and Peruvian history as well as a glimpse of what is expected in the future. Because Peruvian food is growing to be such an important part of the current culture, 20% of the display will be dedicated to gastronomy.
Peruvian Hass avocados finally have the okay to be imported into the US. Growers plan to export 19,000 metric tons to the US annually, providing more selection and lower prices for a much-desired fruit.
 As we head into this new year, you and I both know we dream of dropping a few pounds developing a healthier lifestyle. One of the ways that so many are striving to do this is by choosing to be part of Ten in ‘10 Healthy Challenge. A healthier lifestyle means so many things to so many people, but for me it means lots of water going in, lots of sweat coming out and daily decisions to eat more wisely. What does a healthier lifestyle mean for you? Something similar or radically different?
 Because healthy often means balance, specifically balancing food groups. You know those groups…protein, bread, dessert and chocolate. Well, something like that, right? I want you to be able to come here for each and every one of those things, so I thought it might be important to throw in “real food food” now and then right?
 Well, here is a great, balanced meal bringing together lean meat, fresh vegetable sauce, pasta and some delicious cheese. These meatballs were just delicious and not too heavy. Any herbs can be substituted for the parsley so these can suit your individual taste.
Turkey Ricotta Meatballs
Adapted from Cooking Light
1 pound of ground turkey
1/2 cup of ricotta cheese
1 egg
1/2 cup of wheat germ
1/4 cup of chopped fresh parsley
1/2 teaspoon of freshly ground pepper
1 teaspoon of salt
1. Preheat oven to 375F.
2. Combine turkey, ricotta cheese, egg, wheat germ, herbs, salt and pepper in a large bowl. Form mixture into 18-20 meatballs.
3. Heat a non-stick skillet over medium high heat and coat with cooking spray. Add meatballs and turn to brown on all sides. Transfer meatballs to a baking dish coated with cooking spray and bake at 375F for 15 minutes or until done. Serve with pasta and tomato sauce with Parmesan cheese.
 In Western Christianity the festival of Epiphany, observed on the sixth of January, celebrates the manifestation of Christ to the Gentiles, the coming of the Magi to see the child Jesus. The twelve days between Christmas and Epiphany have often been called the “Twelve Days of Christmas“.
 It is the day that some take down their Christmas tree and some have a final Christmas season party in which they light their Yule log for the last time. Because of the rise in popularity of Christmas Eve and New Years, the celebration of Epiphany has declined. However, the tradition of the Rosca de Reyes remains alive in many countries in both South America and Europe.
 The Rosca de Reyes, or King’s Ring, is a sweet bread baked with candied fruits. The ring shape represents the king’s crown while the candied fruits are meant to be as jewels in a crown. Traditionally baked into the bread is a small porcelain doll to represent the baby Jesus hiding from King Herod. The bread is cut with a knife, representing the threat that the baby Jesus faced since Herod was looking to kill Jesus in order to secure his own place on the throne. The person to receive the piece of bread containing that doll, or dry fava bean as a substitute, would be one of the following, depending on the tradition of the family: the king of the feast, the person to host the Epiphany celebration the following year or would be the host of the Candeleria on February 2nd, the celebration of the presentation of the Christ child in the church.
 Epiphany has a special significance in Peru as the capital city of Lima was founded during the celebration of Epiphany in 1535. Lima was originally named City of the Kings, Cuidad de los Reyes, by Francisco Pizarro when he and his army arrived looking for a place to establish the capital of Peru. This is repeatedly celebrated by 3 horseback policeman dressed as “kings of the orient” riding into the center of the city carrying gifts which are placed in the nativity scene.
 Just to clear up any confusion, the wise men were not actually kings but were more like magicians in that day who were studied in things like astrology and astronomy. There is no mention of the number of men who came to visit Jesus, the number is assumed to be three based on the number of gifts mentioned in the Bible, gifts of gold (representing him as king), frankincense (representing him as a priest) and myrrh (foreshadowing his death and burial). Although the “three wise men” are often included in most ceramic nativity scenes of Christ’s birth, they actually did not meet Him until Jesus was around 2 years old!
This year in Peru, the celebration will take place in Campo de Marte in Jesus Maria, Lima when three Andean priests come from Puno, Cusco and Cajamarca bringing their Andean gifts and leading in the Kallahuallas dance. The tradicional ponche de algarrobina con leche will be served and the Andean King’s Rings will be made with quinoa, wheat and corn flours. A festival in which more than 200 vendors from all over Peru will gather in Campo de Marte will begin today and last until Sunday.
 Although this is a wonderful bread full of tradition, it is also delicious and sweet which makes it perfect for any day of the year!
Peruvian Rosca de Reyes
Adapted from vanilla.com
Bread
2 1/2 teaspoons of dry active yeast
4 – 4 1/2 cups of flour, divided
1/2 cup of lukewarm water
1/2 cup of butter, melted
1/4 cup of sugar
4 egg yolks, beaten
2 eggs, beaten
1 teaspoon of vanilla extract
1 cup of sweetened condensed milk
1/2 teaspoon of salt
1/2 cup of raisins
1/2 cup of candied cherries
1/2 cup of candied orange
1/2 cup of chopped walnuts
2 teaspoons of ground cinnamon
Icing
3 tablespoons heavy cream
1 cup sifted confectioners’ sugar
Additional candied fruit for decorating
1. To prepare the dough: combine the yeast and 1/2 cup of flour in a medium sized bowl. Add the water and mix well and allow the mixture to rise for 20 minutes or until doubled in size.
2. In a large mixing bowl, combine the butter, sugar, eggs, milk, salt, and vanilla together. Add the yeast mixture and the fruits, nuts and cinnamon. Add the remaining flour a cup at a time. Turn the dough out onto a floured board and knead 10 minutes or until smooth and elastic. Place in a greased bowl and let rise for 2 hours or until doubled in size.
3. Punch the dough down and let it rest for 5 minutes. Shape the dough into one large ring or 2 smaller rings and place on a greased baking sheet. Allow the dough to rise for 1 to 2 hours or until doubled in size.
4. Preheat oven to 350F. Bake at 350F for 25 to 30 minutes or until browned. Remove and cool slightly before transferring to a cooling rack to cool completely.
5. To prepare the icing: combine cream and powdered sugar and mix to form a thick icing. Spread over the cooled ring, allowing it to drip down the sides. Garnish with additional candied cherries.
Rosca de Reyes around the Blogs:
http://whatscooking.us/2009/01/07/rosca-de-reyes/
http://www.wildyeastblog.com/2009/01/05/rosca-de-reyes/
http://cannelle-vanille.blogspot.com/2009/01/rosca-de-reyes-and-galette-des-rois.html
http://kochtopf.twoday.net/stories/make-your-own-king-cake-the-roundup/
The Peruvian Rosca de Reyes is being served up for this week’s Yeastspotting.
 Two years ago as I perused the blogs I followed, I began to see the rapidly growing group of bakers posting delicious looking desserts. On Tuesdays. During a visit to the US, I happened upon the very cookbook they were using – for only $10! I quickly bought it and packed it back to Peru with me…all 6 pounds of it! Week after week, I was also a part of the bakers using Dorie’s Baking: From My Home To Yours and loved every minute of it.
 My move from South America back up here North of the equator threw me for a bit of a loop. At times when the recipes were announced, I would pull the book out and at times, even mark the pages, with good intentions. But the lack of an oven, the shortage of pans, and the nine moves in nine months kept me from baking with Dorie.
 As this year begins, I am striving to take one day at a time as well as try to reach some long thought about (but not implemented) goals. One of those is to go one step further from the recipe look-up stage to the actual making of the recipes for Tuesday’s. For the first Tuesday in January, Laurie, the founder of Tuesdays With Dorie chose not one, but two(!) recipes for the second anniversary of the baking group. I love cake, but I have never made a Tarte Tatin and have never baked with puff pastry. (Well besides watching Pepperidge Farm turnovers puff in the oven over 9-11 minutes). I had never even bought puff pastry before today!
 The Tarte Tatin is an upside-down apple tart in which the apples are caramelized before the pastry is laid on top of the fruit and baked up to gold perfection. Once baked, the tart is flipped onto a plate and thus creates a beautiful delicious dessert tart. That is, if you are an advanced flipper! The Tarte Tatin is said to have been created by Stephanie Tatin in one of two ways. One version finds her overworked and forgetting the apples and butter to caramelize too long, so she simply covered, baked then flipped. The other version assumes that she meant to bake an apple pie but put the crust on top and baked it all by accident. Either way, apples, butter, sugar & puff pastry – how could anyone go wrong?
 Enjoy your own Tarte Tatin!
Tarte Tatin is being served up for Tuesdays With Dorie. This TWD recipe was chosen by Laurie of Slush. Enjoy more Tarte Tatins and Cocoa Buttermilk Birthday Cake, by visiting the blogroll at the Tuesdays With Dorie website. Or, see what other goodies we have enjoyed on past weeks!
 The New Year is here. While 2009 proved to be one of the more difficult years I have gone through, there are many things that I am thankful for. But mostly, I am thankful 2010 is finally here. Sometimes after having a rough day, I get to a point in which I just want to go to bed so I can wake up to a fresh start of a new day. Once month after month go by with difficulty after difficulty, I get to the point in which I want to go to bed and just wake up in a new year. Now it’s here.
I am thrilled to face this new year with new resolution. Not necessarily “resolutions” but resolution in my heart and spirit to become who I desire to be this year. Sure I have ideas of things I want to change because of the new year, but making resolutions seems so silly…I am sure to break them.
Who do I want to be? There is plenty that I want to change about myself, areas that I want to grow, pound I want to shed, behaviors which I would like to do away with and new habits which I desire to adopt. But one thing seems to remain the same year after year. The way coffee makes me feel. I love holding onto a warm mug full of dark coffee – especially on a cold blustery morning.
 Happy New Year! I wish you days filled with warm mugs filled with your hearts delight. This coffee recipe delights my heart!
Café al Chocolate / Peruvian Coffee with Chocolate
Adapted from Bebidas Calientes y Frias
Serves 4
1/2 cup of coffee grounds
4 teaspoons of cocoa powder
1 cinnamon stick
4 cups of boiling water
Brown sugar to taste
1/4 teaspoon of ground cinnamon
1. Mix coffee and cocoa powder in the bottom of a coffee press. Press cinnamon stick into the coffee mixture. Add boiling water, stir to moisten grounds. Cover with press and allow coffee to steep for 4-5 minutes.
2. Press coffee and serve into coffee cups. Add brown sugar to taste. Sprinkle with cinnamon. Serve.
|
Contact For questions or comments, please email me at canelaycomino AT gmail DOT com.
|
Recent Comments