As February winds down, we look ahead in hopes you can answer two paragraphs' worth of questions. A.E. loves the taste and ease of rotisserie chicken and is glad that recipes frequently suggest store-bought rotisserie chicken as a shortcut ingredient. However, she would like to make her own roast chickens at home, without a rotisserie but with the same juicy benefits and taste.
And since there was just that lone request, I turned to the man at my right at the dinner table and asked what he wanted to know how to cook. His requests were a short time coming. "Beans with pot likker for dipping cornbread in. And tacos with a gourmet touch to them, not just ground beef and pregrated cheese."
Shirley Deems has been making pocketbook yeast rolls for years, alternating between two recipes from trusted sources, "Fleischmann's Bake It Easy Yeast Book" and Martha Stewart. She is sending both in the hope that readers "will find the recipes easy and enjoyable."
You will discover here a brief recipe followed by a detailed one with variations, and after the recipes a tip for a slow-rise method that offers flexibility to the cook.
Martha Stewart's Yeast Rolls Made Easy
1 cup warm water
1 package yeast
1 tablespoon sugar
3 tablespoons butter, melted
1 teaspoon salt
3 cups bread flour
Dissolve yeast in warm water about 5 minutes. In a separate bowl, beat egg; add sugar, melted butter and salt. Pour yeast water into bowl with egg mixture, and stir well. Add flour, and stir until it forms a soft dough. Let stand in a warm place 1 hour or until doubled in size.
Knead dough on floured surface, and make into rolls. Place on 2 greased round cake pans. Let stand 1 hour. Bake about 10 minutes or until lightly browned.
You may do the first steps, up to "until doubled in size," in a bread machine. This makes these rolls really easy to make. Makes 2 dozen rolls.
Fleischmann's Cool-Rise Dinner Rolls
5 to 6 cups unsifted flour, divided
1/2 cup sugar
1 1/2 teaspoons salt
2 packages Fleischmann's active dry yeast
1 cup milk
› Homemade "rotisserie" chicken
› Beans with pot likker
› Gourmet tacos
2/3 cup water
1/4 cup (1/2 stick) margarine
2 eggs at room temperature
In a large bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved yeast.
Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm (120 to 140 degrees). Margarine does not need to melt. Gradually add to dry ingredients, and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Divide dough into thirds.
Pan Rolls: Form each piece of dough into a roll about 10 inches long. Cut into 10 equal pieces; form into smooth balls. Place in 3 greased 8-inch round cake pans.
Cloverleaf Rolls: Divide each piece of dough into 12 equal pieces. Form each piece into 3 small balls. Place 3 balls in each section of greased muffin pans, 2 1/2 by 1 1/4 inch.
Lucky Clover Rolls: Divide each piece of dough into 10 equal pieces; form into smooth balls. Place in greased muffin pans, 2 1/2 by 1 1/2 inches. With scissors, cut each ball in half, then into quarters, cutting through almost to bottom of rolls.
Fan Tans: Roll each piece of dough into a 9- by -12-inch rectangle. Brush with melted margarine. Cut lengthwise into 6 strips. Stack strips. Cut into 12 (1-inch) pieces. Place cut side up in greased muffin pans, 2 1/2 by 1 1/4 inches.
Bake in preheated 375-degree oven for 20 minutes, watching carefully until done. Remove from pan; brush with additional melted margarine, if desired. Serve warm.
Fleischmann's Rising on Ice Method
Cool-Rise doughs are mixed, kneaded and shaped, all in 45 minutes, then rise in the refrigerator. You can let dough rise in the refrigerator while you take the children to school, go to the office, go to a meeting or play a round of golf. You can bake the goodies any time you want, from 2 to 24 hours later. The fermentation period when the yeast starts to work is just 20 minutes and takes the place of the first rising for the other doughs. Just cover the kneaded dough, and let it rest on the board. Use the time to clean up your utensils and get the pans ready. Keep your refrigerator at 38 to 41 degrees, so the dough will rise just right.
USE MORE GINGER
Clifford Burdette sent two answers to the Use-More-Ginger call, and we'll print the first this week, the second next week.
First, he states the case for using fresh ginger.
Virtues of ginger:
Due to its strong anti-inflammatory, antiparasitic, antiviral and antibacterial properties, ginger is considered to be one of the most powerful foods of the 21st century. Ginger is rich in vitamin C, magnesium and other minerals, which makes it extremely beneficial for your overall health. It is well known by its long history of use for improving digestion and immunity, relieving pain and fighting cardiovascular diseases, asthma and many other health issues. A cup of hot ginger tea beats cold in winter more efficiently than any other beverage. Ginger tea offers a great number of health benefits, among which are the following: Ginger can fight infections and enhance the immune system since it is rich in antioxidants. It is an efficient remedy against viruses that cause influenza, colds and cold sores. Due to its warming properties, ginger can improve circulation, as well as oxygen, vitamins and minerals delivery. It can relieve pains, treat sore muscles and reduce the risk of stroke.
Homemade Ginger Tea
4 to 6 tablespoons fresh-grated ginger
4 cups water
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
Pinch of cayenne pepper
1/4 cup lemon juice
1/4 cup lime juice
1/2 cup raw honey
Peel the ginger root with a peeler or with the back of a spoon. Grate the ginger with a grater/zester — or, if you slice it, slice it thin and use more.
Place the water in a saucepan; add the ginger, cinnamon, turmeric and cayenne. Bring to a boil, and turn off heat. Put the lid on the pot, and let it steep for 10 minutes. Strain to remove the ginger. Add lemon and lime juice and honey.
I drink this tea for arthritic pain in my hands. If you want a cold tea, let your tea cool down, store it in the fridge and add ice cubes before serving.
Makes 40 ounces, about 5 cups.
Shall we toast to relief from any and all maladies, aches and pains, thanks to ginger? And shall we raise a toast to each other and the good company we keep each Wednesday morning?
To reach us
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750