The Sono Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion - Rilegato

Barricelli, John

Rilegato

ISBN 10: 0307449459 ISBN 13: 9780307449450

Casa editrice: Clarkson Potter, 2010

Riassunto

A featured chef on Everyday Food and founder of Connecticut's SoNo Baking Company presents 125 accessible recipes for artisanal breads, specialty cakes and pastries.

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L'autore:

A third-generation baker, JOHN BARRICELLI graduated from the Culinary Institute of America and worked at River Café, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Café and Bakery in Brooklyn for ten years. John worked at Martha Stewart Living Omnimedia, becoming a featured chef on Everyday Food, and in 2008 he became host of the spin-offEveryday Baking. In 2005, John opened the SoNo Baking Company and Cafe in South Norwalk, Connecticut.

Estratto. © Riproduzione autorizzata. Diritti riservati.:

Ginger Cookies – Makes 60

2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus 3/4 cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses

1. In a large bowl, whisk together the flour, baking soda, salt, cinna­mon, cloves, and ginger; set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about 1 hour (and up to 24 hours).
3. Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.
4. Use a 1/2-inch ice cream scoop to scoop out the dough, and roll into balls between your hands. Roll the balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets.
5. Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes.
6. Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and bake the remaining cookies in the same way.
Jam Tartlets

1/2 recipe Pâte Sucrée (recipe below) chilled

Streusel
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 teaspoon coarse salt
1/8 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into N-inch cubes
1/2 cup seedless raspberry jam
1. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside. Butter sixteen 2-inch tart molds; set aside.
2. On a lightly floured work surface, roll the dough to about ⅛ inch thick. Cut as many 2½-inch rounds as possible, and fit them into the prepared molds. Chill and reroll the scraps, cut out the remaining rounds, and fit them into the remaining molds; you should be able to line 16 tartlet molds. Arrange the molds on the prepared baking sheet, and chill for 20 minutes.
3. To make the streusel: In a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the butter, and using your fingertips, quickly work into the dry ingredients until pea-size crumbs form; set aside in the refrigerator.
4. Set the oven rack in the bottom third of the oven. Preheat the oven to 350°F.
5. Spoon about 1 teaspoon jam into each tart shell. Mound 1 rounded tablespoon of streusel on top of each tartlet, bunching the crumbs together in order to make large crumbs and give the topping texture.
6. Bake, rotating the baking sheet about two-thirds of the way through the cooking time, until the edges of the tarts are golden brown and the streusel is cooked, 20 to 25 minutes. Remove from the oven and let cool on a wire rack.

Pâte Sucrée

2 cups all-purpose flour
1 cup (2 sticks) unsalted butter at room temperature
1/4 cup sugar
1 teaspoon coarse salt
1 large egg
1 large egg yolk
1. In a bowl, whisk the flour to aerate it; set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through. Add the egg and yolk, and mix to combine. Add the flour and beat until it has been absorbed.
3. Scoop about half of the dough onto a sheet of plastic wrap, shape into a flattened disk, and wrap in the plastic. Do the same for the other half. Refrigerate until firm, at least 2 hours.

Su questa edizione

• Editore: Clarkson Potter
• Data di pubblicazione: 2010
• ISBN 10: 0307449459
• ISBN 13: 9780307449450
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 287