Lemon Oregano Chicken with Garlic Scapes

Don't wait around for other people to be happy for you. Any happiness you get you've got to make yourself. – Alice Walker 

I don’t get people who run around miserable all the time. I do have my moments, but constantly? I don’t get it.

I can understand that our recent weather would be enough to put most people in a mood, but it will pass. The same as absolutely everything else. Everything.

Sunshine can certainly improve how you feel, but what about when it’s not available?

I find when it’s miserable outside a good way to lift your mood is with comforting food. It works in the winter too.

We are having at least our sixth day of overcast and/or rainy weather in a row, so it’s time to pull out the big guns.

I find find something fried usually does the trick. It can be chicken, beef, pork, fish, you name it...

I had a meeting in Blockhouse yesterday and was lucky enough to purchase some garlic scapes at the farmers market. Garlic scapes are the curled green tops of hard neck garlic. 

I thought that cutting them off would ruin the production of the garlic bulb, but the opposite is true. The ‘scape” starts to grow after the leaves form on the garlic. It’s like a firm green looped tube coming up from the centre.

If left alone they do not flower but form bulbils that can be planted. But like lilies, they take several years to form harvestable garlic bulbs, and their development saps energy from forming the bulb in the ground. So most gardeners cut them off and throw them away. 

Nooooo!!!!! They’re delicious and highly undervalued in the kitchen. The easiest way to cook them is to chop into bean-like lengths and sauté in butter or olive oil. You can do more complex things as well. They taste faintly garlicky. Not much at all, really, in my opinion. They're only available for a short time.

But back to frying. I had some chicken thighs. If you want to “fake” good weather indoors try a recipe from somewhere sunny. Of course that could be pretty much anywhere but here. I chose something Mediterranean.

Lemons slices are the colour of sunshine. Maybe they can be a good temporary substitute? And how about some oregano? Instant Mediterranean flavours.

This recipe is modified from one I found in Bonapetit, but it doesn’t bear a whole lot of resemblance to the original. My preparation technique and final sauce are substantially different.

I found that the lemon was an integral flavour to the dish. Don't toss them. Eat them. Try a little bit of lemon rind with mouthfuls of the chicken. The caramelization lends a lot of sweetness. 

You’ll be surprised how this simple meal can lift your overcast mood.

Lemon Oregano Chicken with Garlic Scapes

Cook: 50 min  |  Serves 3-6

2 whole lemons

6 skin-on, bone-in chicken thighs

salt 

freshly cracked black pepper

1 tsp dried oregano, or 1 tbsp fresh

1 garlic clove, minced

1/4 tsp crushed red pepper flakes

1/2 cup dry white wine

1/2 cup chicken broth

1 tsp cornstarch

1 bunch of garlic scapes per person

1 tbsp olive oil

salt

Preheat the oven to 350°F. 

Cut the garlic scapes into thirds. Place on parchment paper on a baking sheet. Sprinkle with the olive oil and a little salt. Roast scapes, about 10 minutes before chicken goes in.

Fry the chicken skin side up in a dry oven-proof pan. No need to add anything to the pan. The fat will render out as the chicken browns. Season the top with salt and pepper. 

Once the chicken releases turn it and do the same to the skin side. Remove to a plate. A lot of fat will have rendered out.

Pour off all but about 1-1/2 tbsp of the fat. Slice the lemon into 1/4” inch thick pieces and line the bottom of the frying pan with them. Sauté until the slices start to brown.

Meanwhile mix together the oregano, garlic, chilli, wine broth and cornstarch. Turn the lemon slices in the pan and pour in the liquid. Bring to a boil, top the slices with the browned chicken. Place the pan in the oven and bake for 30 minutes.

Continue to keep an eye on the scapes. If they begin to brown too much remove them from the oven. They may only take 1/2 hour depending on how big they are.

Once the time for the chicken has elapsed, remove the pan from the oven and check the consistency of the sauce. If it is too thin, remove the chicken and simmer the sauce on the stovetop for a short time to reduce.

Remove the lemon slices if you prefer. Plate the garlic scapes and serve the chicken with the sauce on top.

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Questions? Comments? Derogatory remarks? Just ask! I’ll answer quickly and as best as I can. If you like this post feel free to share it. If you repost, please give me credit and a link back to this site.

Booze of the Week: Strawberry Lemon Liqueur

Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field. – Dwight D. Eisenhower

There may very well be a strawberry shortage and/or increase in price in Nova Scotia this summer. I can see it coming.

The provincial newspaper reported this week an infection is ravaging about 40% of the strawberry crop. It’s cause is two virus carried by aphids.

To combat the spread, the growers in the Truro area have pulled up all their plants to replant new and start over. They’re doing this to ensure the disease doesn’t spread to the larger Annapolis Valley strawberry fields. It’s going to be financially hard on a lot of people.

The strawberry industry is valued at about $17.5 million to the Nova Scotia economy. Most of that money is from the sale of live plants to the United States. Bet you didn’t know that.

So one would assume there’ll be a bit of a shortage of US berries coming back up over the border. Hence, I expect prices to stay high instead of slump as the picking season arrives.

The newly planted plants probably won't bear as well as more established ones either, perhaps making the crop smaller here. This will play havoc on the community strawberry supper fundraisers that are so prevalent across the province in June.

It’s enough to make you need a drink. Something strawberry maybe... like this liqueur.

I made this from frozen berries. I find them better for making liqueurs than fresh. It sounds a little counter intuitive, doesn’t it. I think it’s because the juice comes out of the frozen berries better since the cell structure has been broken down during freezing.

I’m not sure exactly what made me think to do this. It may have been the lemonade I walked past in the grocery. I did go back and pick it up.

A lot of the quality of this liqueur depends on the lemonade you choose. We have a brand sold here that tastes quite good. It’s called Santa Cruz Organic Lemonade. It seems to be nearly constantly “on sale” at the Superstore. I haven’t quite figured that one out...

Crap lemonade and flavourless berries will give you crap strawberry lemon liqueur, so choose carefully. Good berries + good lemonade = tasty liqueur.

A little bit sweet, a little bit tangy – this would be perfect as a relaxing drink served with soda after a hard morning’s work in the yard. Spring may officially be here, so spring-like weather can’t be too far behind. Can it? I say this looking out the window at a mix of rain and snow falling down...

Strawberry Lemon Liqueur

Time: 1 week  |  Yield 3 x 375 ml

250 g strawberries

2 cups decent lemonade

1 cup sugar

rind of 1 lemon

750 ml vodka

Wash, hull and halve the berries. Place in a saucepan with the lemonade, sugar and rind.

Bring to a boil and then let simmer for 5 minutes. Mash the berries as the mixture simmers.

Let it cool slightly and then combine with the vodka in a large jar. Allow to infuse on the counter for 1 week.

At the end of the week strain the solids out through fine cotton (or similar fine mesh) and bottle.

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You know, I really like comments... I really do.

Questions? Comments? Derogatory remarks? Just ask! I’ll answer quickly and as best as I can. If you like this post feel free to share it. If you repost, please give me credit and a link back to this site.

Country Cookin’: Smokey Eggplant Chicken

The only limits to the possibilities in your life tomorrow are the "buts" you use today. – Les Brown 

This is pretty nice. The chicken is essentially wine-steamed.

I called this “country cookin’” although it’s actually Italian-inspired, if anything. I guess that’s someone's country cooking... This recipe is the first to be done living in the country.

Left: the dish partially layered; top: Italian parsley;
right: raw chicken cubes.

So today is the first "real" instalment of cooking in Greenfield. I have made dishes here in the past – many actually – but this is the first one with us calling Greenfield "home."

It may or may not be that difficult to pull off interesting food here. The "weird" ingredient – eggplant – is easy enough to get in an adjacent town. Italian parsley can be picked up there as well.

I made this from a few fresh purchases and my lightly stocked pantry. We just moved in so you can imagine the state things are in. 

I had no cheese. That was supplied by our village corner store. Mozzarella. Life is good. It’s the perishables, like fresh herbs, that will be difficult until Spring arrives.

You have to plan when you're not within walking distance or easy drive of a grocery, and you have to make sure you have all your staple goods, as well as some not-so-staples, in your grocery bag when you do shop.

Always have a diverse and well stocked pantry. That way you will be at the ready for whatever combinations your mind may conjure – like this dish.

I believe the whole affair will be manageable without too much trouble if I keep ,y sits about me. Only time will tell.

This night's offering has lots of flavour from the fried eggplant and seared onions.Pre-bake browning gets as much deep, smokey flavour into this dish as possible.

In case anyone thinks I'm living the country life and twiddling my thumbs, think again. I worked all morning and then made this – and a loaf of bread – in the afternoon.

If you're interested, the bread recipe is tomorrow's post. Y'all come back now. Y'hear.

Smokey Eggplant Chicken

Prep 30 min  |  Bake 45 min  |  Serves 4-6

olive oil

1 medium eggplant

2 chicken, breasts, boneless and skinless

2 medium onions

3 garlic clovesgarlic

28 oz can diced tomatoes

3/4 cup white wine

1-1/2 tsp oregano

1 tsp basil

1 tsp chilli flakes

16 pitted black olives

1/2 cup Italian parsley, fresh

125 g mozzarella cheese, grated

salt and cracked black pepper, to taste

lemon wedges

Preheat the oven to 375°F.

Slice the eggplant into eight evenly thick slices. Heat some olive oil in a wide frying pan. 

Fry the slices until well browned, seasoning with salt and pepper as they fry. Do not crowd the pan. Turn and brown the other side. Use more oil as needed. Remove the slices to a plate.

Slice the onions into thick rings. Leave them whole. Add to the frying pan and let cook until browned on each side. Then add the chopped garlic and stir to break up the individual rings.

After 30 seconds, add the tomato and liquid, 1/4 cup of the white wine, the oregano, basil chilli flakes and salt and pepper. let cook for about 10 minutes. Do not let the mixture dry out, but the tomatoes should soften.

Cut the chicken into large cubes and set aside. Slice the olives in half.

To assemble, place four of the eggplant slices on the bottom of an 8" x 8" baking dish. Layer with 1/2 of the tomato sauce. Then sprinkle with the black olives.

Arrange the chicken on top of the olives. Sprinkle with salt and plenty of pepper. Tear up 1/2 cup of fresh Italian parsley and scatter on top. Then add the final four slices of eggplant and the remaining sauce.

Pour the remaining 1/2 cup of white wine around the edge and top with the  grated cheese.

Bake in the preheated oven for between 45-55 minutes.

Serve with pasta as a (very) chunky sauce with a lemon wedge on the side.

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Questions? Comments? Derogatory remarks? Just ask! I’ll answer as best I can. If you like this post feel free to share it using any of the links. If you repost, please give me credit and a link back to this site. 

A Renaissance Dinner, and a Saint’s Day

I have found the paradox, that if you love until it hurts, there can be no more hurt, only more love. – Mother Teresa 

This Renaissance gem was amazingly delicious. I have to do this kind
of culinary archeology more often.

February 8 was going to be a doubly special day. We were going to have a friend over but a bad chest cold and brewing nor'easter snowstorm put an end to that. 

It was also the feast day of the patron saint of orphans and abandoned children – Saint Jerome Emiliani. No snowstorm could put that off for later.

St. Jerome Emiliana.
Photo: Wiki CC

Now our friend is neither an orphan nor an abandoned child, but she is special to us and I'm sorry that we couldn’t get together. She would also be special to St. Jerome, a pious and loving man, by contemporary accounts. 

I’m not Catholic. The only reason I know yesterday was St. Jerome's feast day is because I looked it up – for a lark. I thought I could use something about whatever saint day it was to trigger a recipe. You know, barbecued this, quartered or skinned that... some did die in "interesting" ways...

His story is interesting and he didn't die at the hand of heathens. I had to settle for a recipe from the time he lived, not how he died.

This sauce is simple enough for a monastery.

Jerome was born in Venice in 1481. He joined the army as a young man full of the swagger and bravado of a Venetian of the time. Venice was a world powre during the 1400s, and known as “the Queen of the Seas.” It was a proud nation. (This was the time of warring Italian city-states.)

Pope Julius II formed the League of Cambrai to try to humble Venice, but it only resulted in a few minor losses. In fact one particular naval victory increased its standing. It was during one particular altercation during these wars that Jerome was captured and locked up.

Wine, stock, lemon and bread combine into something...
transcendental.

A dungeon can be a lonely place, and over time Jerome reasoned it was his warlike and impious way that put him there. He began to pray to Mary. With Jerome it wasn’t just the hollow prayers of someone in a bad spot. He meant them.

His prayers to Mary for intercession were apparently answered and he was able to escape. After escaping, he made a pilgrimage to the shrine of her church at Our Lady of Treviso (tears) and deposited his chains on the altar of the church.

After a while he returned to Venice to care for the education of his nephews because of family duty. He begun to realize that small children needed one thing to thrive – love. During this time he also studied theology and did small works of charity.

1528 was a terrible year to be in Venice. Famine and plague decimated the city. Jerome did his fair share to help, especially with regard to children who were orphaned after their parents died. He rented and ran a shelter house for them. Over the subsequent years he travelled around the countryside helping towns set up orphanages.

Lemon slices are sautéed and the chicken is baked on top.
Use enough to cover the bottom of your pan.

In 1532 Jerome founded a religious society in Somasca. The principal work of the community was, once again, the care of orphans and the sick.

Working with the sick has its dangers. Jerome contracted a disease and died at Somasca in 1537. He was canonized in 1767, as the patron saint of orphans. 

In honour of St. Jerome and his unquestionable love for others, here’s a very old Venetian recipe. It’s old enough that if he was sitting at your table it might be familiar to him.

I can’t remember exactly where I found this recipe, but I do know it was just the ingredients and the directions "boil together."  I had to figure out how to best effect. The star of this meal is the sauce. It comes from a time before tomatoes were ubiquitous in Italian cuisine.

This may have simple ingredients but is not a plain dish by any stretch. How a few common ingredients can make something delicious never ceases to amaze me.

Slap some Palestrina on the Victrola and try this recipe from 500 years ago. You’ll be stunned how wonderful it is. It's easy too!

Chicken with Salsa alla cacciatora

Prep: 2 min  |  Cook: 10 min  |  Serves 4

4 boneless chicken breasts, or 8 thighs

3 lemons

2 tbsp olive oil

1 medium onion

1 cup stale country bread, grated

1 cup white wine

1 cup chicken stock

1/2 tsp nutmeg

salt& pepper to taste

1/2 cup Italian parsley, chopped

1 lb spaghetti, cooked

Preheat the oven to 350°F.

In a dry ovenproof pan, fry the chicken until browned on both sides. Do not cook all the way through. Season with salt and pepper as it cooks. Remove to a plate.

Drain off all but about 1-2 tablespoons of chicken fat. Slice two of the lemons and sauté the slices briefly in the fat. Arrange the chicken on top and bake in the oven for 30 minutes,

While the chicken cooks, make the pasta and sauce.

Heat the olive oil in a saucepan. Add the onion and cook on medium heat until translucent.

Then add the bread crumbs, wine, juice of the second lemon and stock. Bring to a simmer and then add the nutmeg, some salt and pepper. Let the sauce simmer until thickened. Then stir in the parsley.

Drain the cooked pasta and add 3/4 of the sauce to the pot. Toss to coat well.

To serve, place some spaghetti on a plate. Divide the chicken – one breast or two thighs per person – and the lemon slices.

Serve the remaining sauce at the table.

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Clever Leftovers: Lemon Pesto Pasta with Shrimp

I am so clever that sometimes I don't understand a single word of what I am saying. – Oscar Wilde

Good stuff. Lemony, creamy, herby.

I’m getting a little more clever in the kitchen. Thank goodness it’s happening somewhere in my life! I’m slowly learning how to use leftovers in interesting ways.

If you’re a regular reader you saw my post a few days ago for Italian parsley pesto. I made it to get rid of a lot of parsley I had. In essence, to get rid of a leftover.

There’s something about pesto made at home. It can make a lot. In fact, in getting rid of too much of one thing (the parsley) you can magically generate too much of another thing (the pesto), especially if you don’t have an Italian family of six or eight to feed.

I’m not a family of six(or even four), at least not the last time I checked, So I was left with about 3/4 to 1 cup of excellent parsley pesto. In the fridge it went.

The secret to life? Make interesting leftovers. Well, maybe it's not THE secret to life, but it's A secret to life.

There’s quite a few things you can do with leftover pesto that doesn’t involve it touching pasta. 

For example did you know you can use it as a sandwich spread? Not just for with meats, but it makes an interesting addition to an egg salad sandwich too.

Pesto also can be used as a substitute for pizza sauce, or as a sauce for grilled meat. For interesting homemade bread, try throwing 1/2 cup into your favourite recipe after proofing the yeast. It's also good on top of bread for bruschetta. It's quite a useful sauce, actually.

So what do I do? None of the above – at least not yet. I do have more leftover after this recipe so I haven't missed the boat.

I’m starting to get a little smarter at the grocery store too. I’m buying larger quantities of items for less money. For example, until this last weekend I had a very large bowl of lemons. I was planning ahead.

I used one lonely lemon in this sauce. Many of the remainder went into something else far more interesting. Preserved lemons. You'll have to come back in a few days to see how simple that is.

I also purchased several one-pound (454 g) bags of shrimp recently when they went on sale at a local grocery. So one of those went in too.

The pesto isn’t the star of the show like it is when you toss directly with pasta. But it adds all the delicious flavours, just not quite so intensely.

That's not to say this isn't an exceptional sauce. It is. The result is herby-lemony, and just barely tinged green.

Grate some parmesan on top, serve with some crusty bread and you’ll have a meal for four that will leave them asking for more...

Lemon Pesto Pasta with Shrimp

Prep: 5 min  |  Cook:  12 min  |  Serves 4

1 lb shrimp, peeled

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, chopped

1/2 tsp chilli flakes

1 cup whipping cream (32%)

1-2 tbsp parsley pesto (I used 1 heaping)

juice of 1 lemon

rind of 1 lemon

1/2 cup parmesan cheese, plus more for at the table

1/2 tsp pepper

1/2 tsp salt

linguini for 4 people

Heat a pot of salted water to a boil and cook the pasta according to package directions.

Meanwhile, heat the olive oil in a sauté pan. Cook the onion, garlic and chilli flakes on medium heat for about 2 minutes.

Add the whipping cream, parsley, half the lemon juice and the grated lemon rind. Let cook until thickened slightly. Stir in the parmesan.

Note: when reducing the cream, remember that a little liquid will come from the shrimp and thin the sauce slightly. Especially if previously frozen. It's far better to add a little cream to thin the sauce than to cook the shrimp too long to thicken the sauce.

Add the shrimp and let cook until just no longer pink, about 4 minutes. Do not overcook.

Season with salt and pepper to taste and squirt the remaining lemon juice on top. Serve with more parmesan at the table, and warm crusty bread.

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Recipe: Lemon Caper Cream Chicken

A gourmet who thinks of calories is like a tart who looks at her watch. – James Beard

Next to no time to make, but certainly doesn't taste like something "quick."

I’ve used that quote before, but it’s such a fun one it bears repeating. Also, this dish is a little tart and with the cream it's not really "diet" food.

The ingredients may sound  a bit unusual for a pasta sauce, but they’re not really. The result is a creamy concoction with complex flavours that I’m sure your family will love.

The onions, garlic and mushrooms. The "fond" from the
bottom of the pan gives a brown colour to the sauce.

The inspiration for this dinner came from carbonara, believe it or not. At least the idea of capers did, and I built out from there. For example, lemon is a natural accompaniment for capers, I already had mushrooms, etc., etc…

So I guess some of the inspiration can also be blamed on my pantry. All meals should have an element of that.

There’s quite a few Italian-inspired dishes that use lemon and cream. No one less than Lidia Bastianich (Lidia’s Italy, PBS and several famous restaurants) has a recipe for maccheroni with lemon cream.

There’s also vermicelli with lemon cream and many others. Gremolata is a famous Italian meat accompaniment made with parsley, garlic and lemon zest. So my cues are all coming from sound sources.

Of course Italians also use lemons for dessert. Good ones, too… Maybe one will appear here soon.

This sauce is a delicious combination of different tastes. Somewhat tart, a little salty and earthy. If you’re looking for a new way to serve chicken this is something you should try.

Just a quick note about "fast." Prep and cook times listed for recipes can be misleading. Many recipes (mine included) list them separately and may give a misleading idea of how much time something takes to prepare.

Most times some preparation is done while something else is cooking. For example in this one the onion, garlic and mushrooms are prepared while the chicken is searing. So really this recipe can be ready in about 18 minutes.

How’s that for putting something tasty and delicious on the table in a flash?

Recipes like this are especially handy as life gets more hectic as the Holidays approach. Keep it on the back burner. Not literally – you know what I mean!

Finish cooking the chicken in the sauce.

Lemon Caper Cream Chicken

Prep: 5 min  |  Cook: 18 min  |  Serves 4

4 chicken breasts, boneless and skinless

2 tbsp butter

1/2 tsp salt 

pepper to taste

1 med onion, diced

2 garlic cloves, chopped

250 g crimini mushrooms, quartered

1/4 cup white wine

2 tbsp capers

juice of 1 lemon

1/2 cup Italian parsley, chopped

1 cup chicken stock

1 cup whipping cream

Heat the butter in a wide sauté pan. Season the chicken breasts with salt and pepper and sear on both sides until brown. The breasts do not have to be cooked through. Remove to a plate.

Add the onion, garlic and mushrooms and sauté for 3-4 minutes. If you feel you need to add a little more butter do so. Then add the white wine, capers, stock and cream. Bring to a boil and let cook until reduced by half.

Stir in the chopped parsley. Then add the chicken breasts back to the pan. Let cook until they are done through and the liquid is reduced to a sauce that coats a spoon.

Serve on top of spaghetti.

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Docaitta Liqueurs: The Collection

I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day. – Frank Sinatra

Click the image for a larger version.

Earlier today I posted a new liqueur recipe for strawberry nectarine. It was the first one I had posted in a very long time and it got me thinking about all the amazing liqueurs I had made over the last year.

In that post I also mentioned that liqueurs are best after aging a month or two, and that they made great gifts.

So in the interest of giving you “news you can use” I though I would post a collection of all the liqueurs I have made since I started posting – with links back to the original posts so you can make them too.

Hand-dandy, and all in one spot.

I do have to admit that they were a great hit last Christmas. All I did was get some cheap wooden boxes at JYSK (about $2,99) each, some stuff to fill in around them (like packaged moss or similar) and some clear cellophane. Four bottles per box and they looked gorgeous.

I have made mustards, soaps and preserves as gifts before but it always seems that the booze is received with more "joy."

I have no idea why...

Regardless of their reception, all these liqueurs are very easy to make at home. Most use vodka as a base, but I also have whisky, rum and tequila-based recipes thrown in just for the fun of it.

If you do use vodka try to get something that you wouldn’t mind drinking yourself. I prefer potato vodka. I find it far smoother than grain-based vodka. Luksusowa is the same price as "normal" vodka and can be purchased at Bishop's Cellar in Bishop's Landing on the Halifax waterfront.

I hope I just didn't cause a run on it. I want some too...

The photos are listed alphabetically. The recipe links are not, but all clearly state where you’re going to be directed.

Enjoy, and make some booze!!

Click the image for a larger version.

http://www.docaitta.com/2011/12/booze-of-week-cinnamon-liqueur.html

http://www.docaitta.com/2012/10/booze-of-week-strawberry-nectarine.html

http://www.docaitta.com/2012/06/booze-of-week-cinnamon-whisky.html

http://www.docaitta.com/2012/05/booze-of-week-lemon-gin-liqueur.html

http://www.docaitta.com/2012/06/booze-of-week-mai-tai-liqueur.html

http://www.docaitta.com/2012/03/booze-of-week-sicilian-coffee-liqueur.html

http://www.docaitta.com/2012/02/booze-of-week-strawberry-kiwi-liqueur.html

http://www.docaitta.com/2011/11/booze-again-homemade-damson-plum.html

http://www.docaitta.com/2011/11/booze-of-week-pomegranate-liqueur-two.html

http://www.docaitta.com/2011/09/booze-again-homemade-creme-de-banane.html

http://www.docaitta.com/2011/08/2nd-booze-of-week-vanilla-brandy.html

http://www.docaitta.com/2011/08/booze-of-week-bitter-cherry-liqueur.html

http://www.docaitta.com/2012/06/homemade-booze-yellow-rose-liqueur.html

http://www.docaitta.com/2012/05/booze-of-week-violette-sauvage-liqueur.html

http://www.docaitta.com/2012/04/booze-of-week-raspberry-gin-liqueur.html

http://www.docaitta.com/2012/04/booze-of-week-godiva-chocolate-liqueur.html

http://www.docaitta.com/2012/03/booze-of-week-desert-rose-tequila.html

http://www.docaitta.com/2012/03/booze-of-week-2-limon-or-lemon-liqueur.html

http://www.docaitta.com/2012/03/booze-again-calypso-rum-liqueur.html

http://www.docaitta.com/2012/02/booze-of-week-vermouth-no-5.html

http://www.docaitta.com/2011/12/booze-of-day-creme-de-fraise-liqueur.html

http://www.docaitta.com/2011/12/booze-of-week-mission-fig-and-orange.html

http://www.docaitta.com/2011/12/booze-of-week-peanut-cream-liqueur.html

http://www.docaitta.com/2011/11/booze-of-week-holiday-cranberry-liqueur.html

http://www.docaitta.com/2011/09/booze-of-week-homemade-hazelnut-vanilla.html

http://www.docaitta.com/2011/09/booze-of-week-pucker-up-its-chokecherry.html

http://www.docaitta.com/2011/09/more-hooch-gingersnap-liqueur-never.html

http://www.docaitta.com/2011/09/booze-redux-rose-liqueur-2-lazy-mans.html

http://www.docaitta.com/2011/08/boozing-again-oolong-vodka-or-oolong.html

http://www.docaitta.com/2011/08/update-2-world-welcome-baklava-liqueur.html

http://www.docaitta.com/2011/04/booze-of-day-would-bacon-flavoured.html

http://www.docaitta.com/2011/03/booze-of-week-lavender-honey-liqueur.html

http://www.docaitta.com/2011/08/foraging-23-homemade-rose-liqueur.html

http://www.docaitta.com/2011/10/hooch-strawberry-black-pepper-liqueur.html

http://www.docaitta.com/2011/04/recipe-desire-for-exotic-chai-cream.html

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Recipe: Sweet Dough Lemon Pull-Apart Bread

You do not know what life means when all the difficulties are removed! I am simply smothered and sickened with advantages. It is like eating a sweet dessert the first thing in the morning. – Jane Addams

"Slices" of sweet dough with tart lemon curd between.
This tastes as good as it looks.... and is great for breakfast.

Related posts: 

monkey puzzle tree

lemon curd

pizza spirals

I've fallen in love with my dough hook.

Ohhhh, to have Jane Addams’ problem… This is the recipe I promised yesterday. Actually, yesterday’s post on Best Lemon Curd was just the warm-up to this – the main event.

I have been looking at pull-apart (also known as monkey) bread for a while now. Where the names comes from is unknown. Some say that it is derived from the monkey puzzle tree, but I doubt that very much. We have a monkey puzzle tree growing in our yard. You be the judge. See the link above.

These types of bread, also called sticky bread, monkey brains, african coffee cake and bubble loaf are usually composed of balls of yeast dough that are coated in various things, like cinnamon sugar, butter and pecans. They are then packed into a pan and baked. To serve, you just pull off what you want with your hands.

The weather has been cooperating nicely with my
bread-making. This is the first raise, after 1 hr 45 min.

Pull-aparts are a uniquely American bread and are almost unknown outside the United States. They first recipes appeared in women’s magazines of the 1950s.

There is an African fruit called monkey bread from the monkey bread tree ( Adansonia digitata) but this dessert bread has nothing at all to do with it.

Regardless, pull-apart is a fun way to introduce a dessert to the table, be it breakfast, lunch or dinner. The technique is not too difficult. I read a few recipes for this type of “slice” presentation and the directions were very difficult to follow. Mind numbingly in one case.

I have simplified them greatly and I believe you will find them easy to follow. It’s a little on the messy side to make once you get out the lemon curd, but only a little and well worth the very slight cleanup you’ll have to do on your cutting board.

This dough recipe is identical to that I used for my pizza swirls (see link at top) except that the sugar content is higher. It produces a light, fluffy, sweet dough that’s perfect for dessert-type breads. The dough has many other uses as well. Use your imagination.

Roll the dough out to about 20" x 12".

I made 1 L of lemon curd with the recipe posted yesterday (link at top).This recipe takes 1.5 cups. I have eaten some but will have to figure out a couple other clever ways to use it up. Thank goodness it's delicious.

Anyone have any ideas? I’m open to suggestions.

If you wish you could easily substitute cinnamon sugar for the curd. I would suggest 1 cup sugar, mixed with 1 tbsp ground cinnamon. Brush melted butter on the strips (see recipe), then dust with the sugar and proceed.

I hope some of you try this recipe. This damp, humid weather has been great for making bread.

Enjoy!

Sweet Dough Lemon Pull-Apart Bread

Prep: 2.5 hours, including 2 rises | Cook: 40-50 min | 16 slices 

Stacked in the buttered pan and all ready to rise again.

1/4 cup + 2 tbsp white sugar 

3 tsp yeast

1/2 cup warm water (110°-115°F) 

1/2 cup milk 

1/4 cup vegetable oil 

1 teaspoon salt

2 eggs,slightly beaten 

3-3/4 cups all-purpose flour, +/- a little

1-1/2 cups lemon curd. approximately (see yesterday’s post)

Lemon Glaze

3/4 cup icing sugar

2 tbsp lemon juice (juice of 1/2 lemon)

Place the sugar, yeast and warm water a bowl. Let stand, covered, until creamy, about 10-15 minutes. I now do mine in my KitchenAid bowl so the machine can knead the dough. I love making bread but kneading isn’t my most favourite job.

Add the milk, vegetable oil, salt, eggs and one cup of the flour. Mix until completely incorporated. Then, cup by cup, add the rest of the flour. 

Knead with the dough hook until smooth, about 8 minutes, or by hand for 12 minutes. Since the moisture content in flour varies by the atmospheric conditions you may need to add a little more or less flour. You’re looking for a smooth bust still a tiny bit sticky dough.

This is after another 30 minutes. All ready for the oven.
I sprinkled the top with sugar before baking. It's optional.

Cover the bowl with plastic wrap and a towel and let rise until at least doubled in volume, about 1-1/2 hours.

Punch the dough down and place it on a lightly floured rolling surface. Roll the dough out to a rectangle approximately 12” x 20”. The dough will try to spring back but be persistent and keep square corners as much as you can. It helps you get the most out of your next step.

Next spread the curd evenly over the rolled dough. Take care to get it out to the edges as much as possible.

Then cut the dough in three strips lengthwise. This makes three strips about 4” x 20”. Then cut each of those strips into six equal (sort of…) rectangles. This gives you 18 pieces of dough about 4" x 3.5". It may get a bit sticky cutting through the curd, but that’s OK. You'll live.

Preheat the oven to 350°F. Generously butter a 6x10 loaf pan. This is slightly larger than a normal loaf pan but you’ll need the room.

Start stacking the rectangles in the loaf pan starting with the first piece with the curd facing in. Finish with the last piece facing in as well. This puts dough with no curd facing out on both ends.

Cover and let rise in a warm place until above the pan about 1”, approximately 30-40 minutes.

Bake in the oven for 40-50 minutes, or until golden brown on top. These types of breads have a penchant for being doughy in the centre so don’t worry if the really starts to brown on top. 

Fun looking, eh? Also delicious.

While the loaf is still warm mix together the lemon juice and icing sugar. Pour over the top of the loaf. 

Let the loaf cool almost completely in the pan, then remove and enjoy.

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