Pre-warm eggs in their shells in hot, but not boiling water.
1 cup SIFTED bread flour
Stir constantly,quickly, and with vigor over medium-low heat until smooth and velvety by pressing dough against the side of the pan, then rolling into ball with spoon again and again for 1-2 minutes. Do not let the dough stay still in the pan or else it may burn.
Place dough in large mixing bowl, allow to cool slightly – tepid or lukewarm is fine. Very quickly, adding only one at a time, and beating well after each addition:
3 or 4 whole eggs
To determine if a fourth egg is needed, check the consistency of the dough. It should be soft, not dry.
Drop from spoon onto parchment lined baking sheets, making eight smaller or four large dollops. Bake at 450* for 25 – 30 minutes, until golden brown and dry. Allow to cool slowly by opening oven door, and avoid drafts. Some cooks prefer to poke a toothpick into the sides of the cream puffs to release any steam trapped inside. I have never needed to do this, but it might work best for your kitchen and location.
Cut off tops with a sharp knife (or pull apart), scoop out filaments of dough, if necessary, and fill with fresh strawberries, raspberries, chocolate mousse, sweetened whipped cream, etc. Dust tops with confectioner’s sugar.
** Because these puffs are not sweetened, it’s possible to fill them with tuna salad, creamed chicken, etc. and served as a savory dish instead of a sweet.
… to start your New Year off right!
So, did January First with all the bells and whistles, dropping spheres and stunning pyrotechnics slip past you? Did the hours in the day shrink as the demands on your calendar went berserk?
Never fear. Fortunately, there is such a thing as a Legal Holiday – so you have options.
January 2nd is not only a legal holiday, but this year it is the one and only day when you can watch the Tournament of Roses Parade since it was decreed wayyy back in 1893 that no such parade would ever take place on a Sunday.
(It’s true – – https://www.pasadenaweekly.com/2016/12/29/never-on-sunday/ )
Well, if a parade the size of the Rose Parade can celebrate the new year a full 24 hours after the actual change – give or take a second – then who is to say that you can’t cook up those collards, ham hocks and blackeyed peas any day you choose this first week – or month – of 2017?
Yup – that is this week’s recipe, and if I say so myself, it’s pretty good stuff! No, not as delicious as some of those bowls overflowing with steaming perfection from the kitchens of Southern cooks I have had the pleasure to share a table with, but pretty tasty in its own way.
And I have to warn you – I added some of this, and left out some of that as I went along. I know, I know. Sacrilege. Danger. Indigestion.
But truth be told, every cook, no matter from whence they hail, tweaks and messes about with perfectly wonderful traditions, if only for lack of proper ingredients, or because a lot of the fun of cooking comes from experimentation and luck. Lots of luck, sometimes.
Well, here you have it – this year’s recipe for starting the New Year off right – on whatever day you opt to mark the occasion!
Ham Hocks and Blackeyed Peas
1 bag dried Blackeyed Peas
Onion – 1 medium, chopped
Carrot – 1 or 2 depending upon size, sliced
Celery – 1 stalk, sliced
Salt, Pepper, Mrs. Dash, or other herbs/seasonings to taste
Boil about 3 quarts of water. Carefully inspect and rinse the blackeyed peas, being sure to remove any small pebbles or debris. Dump peas into a stock pot or large pan and cover with boiling water. Let sit in boiling/very hot water for 2+ hours to pre-soak. They can be soaked overnight, if more convenient.
Place smoked ham hock, jowl, shank (a good chunk of tasty pork-something), into a crockpot. Drain the blackeyed peas and dump into the crockpot, on top of the pork. Pour fresh water – boiling or tepid – into crockpot, enough to generously cover the contents. Add chopped and sliced veggies, stir once or twice.
Cook on Low for 8-10 hours, until blackeyed peas are cooked and the liquid is a lovely rust or brown color. Add seasonings late in the process after tasting the ‘pot likker’ to determine what it might need. Some ham hocks and jowls are so flavorful, you won’t need to add anything. Sometimes it just needs a little pinch of this or a handful of that.
While that’s cooking, you can make the
Collard Greens and Ham Hocks
1 bunch – or more – Collard Greens, although any green will work. If you prefer turnip, beet, kale or spinach, that’s great. Just make sure they are green in keeping with the idea behind the tradition.
1 Ham Hock – again, feel free to use the pork item of your choice
Salt, Pepper, etc. – to taste
The most time consuming part of this process is cleaning the collard greens, but it is also the most important part. I begin by pulling the leafy part of the greens from the stem. That stem can be woody, tough and bitter, so don’t bother with cleaning or cooking it. This is a good time to inspect the leaves for too many buggy bites, or wilted edges. Collards are pretty tasty even in the field, so look at the number of holes as a sign of good flavor!
After the leaves are ready, I use a large pot, fill it with fresh, cold water, shove all of the leaves into it and add a bunch of salt. Then I act as if I am washing socks – push, swirl, move, lift, shove, stir. After a few minutes of this, I dump the water, and repeat the rinsing – leaving out the salt – no less than three times, feeling for grit or sand with my fingers. If need be, I will rinse each good sized leaf individually.
Then – if I remember to do this step – slice or chop each leaf. The easiest way to do this is to simply layer the leaves one on top of another, roll them up, as if you were making a very green wrap, and slice the small end. As you can see in the photo above, I skipped the slicing part – or tearing or chopping, whatever you prefer – and cooked up big leaves. No matter – they tasted just fine!
Toss the slices into a stock pot, add the ham hock, jowl, whatever you’ve chosen as your pork delight, and pour in plenty of fresh, cool water. You will need a generous amount of water since those collards will float to the top of the pot, but will cook down into something amazing over the course of 6-8 hours.
Bring the concoction to a boil, and boil for about an hour, although I used so few collards, that I turned my pot down after 30 minutes or so. Most of this kind of cooking is by gut, by feel, so do what you think is right and you’ll be fine. Simmer the pot for as many hours as is necessary to turn the collards soft and the meat to fall off the ham bone. Stir it a few times during the process, but don’t baby it.
You can add salt, pepper, seasonings – even bacon grease or chopped crispy bacon to the pot.
When it’s finally done, serve the collards with the blackeyed peas and don’t forget the piping hot cornbread with lots of butter …
and the South Carolina strawberry and freshly made whipped cream tartlets for dessert!
Please visit Creatzart and DiscoveringHome to see some of the places the recipes on Sinclaire Monroe’s Kitchen come from or have been inspired by – and please consider participating in Jane’s Day of Service on February 28th this year.
Thank you for reading and following and sharing. I wish each of you a healthy, safe, and wonderful New Year.
I will return soon with new recipes, local dining and fun shopping ideas – and even a few cooking factoids. Until then, I am catching up on all of my work now that I am a …
Before sharing this recipe with you, Dear Reader, I have to say that for some reason the BakingGods were with me when I made these and … well, modesty prohibits me from describing the ethereal dough with a mere hint of orange and the lightest touch of sweetness.
But I have to admit that I so enjoyed the making of and the baking of these springtime buns, that I quite neglected to measure each and every ingredient.
This business of tossing spices here and scattering herbs there is pretty normal behavior for me, but I generally try to remember to measure accurately and time carefully when a blog post is involved.
Nonetheless, I just added the orange pulp and juice to the dough until it seemed about right, and I kneaded in enough juice and vanilla soaked raisins to look OK. For good or bad, that leaves the guesstimating of such things up to you. My only advice is to close your eyes, listen to your inner cook, and trust your instincts.
Well, here is the exact recipe for a sweet dough that is best eaten within 24 to 48 hours of coming out of the oven. Any ingredients or steps in the process that were dealt with more creatively are italicized.
HOT CROSS BUNS
Basic Sweet Dough
As with any bread machine recipe, please refer to your particular machine’s manufacturer’s directions first.
(For 2 pound loaf)
3 eggs, large at room temperature
1/4 cup + 3 1/2 tablespoons water
6 tablespoons sour cream or plain yogurt
6 tablespoons unsalted butter, at room temperature, cut into pieces
6 tablespoons granulated sugar
4 1/2 cups bread flour
1 tablespoon yeast, active dry, instant or bread machine
After fitting with paddle, place all ingredients in order given above in bread pan. Place pan in machine, choose the dough setting.
While waiting for dough cycle to complete, gently grate only the orange zest from two medium oranges into 8 ounce measuring cup. Squeeze both oranges for fresh juice, being sure to include some smooshed pulp, then add to zest already in cup. Add a tablespoon or so of vanilla extract, and dehydrated orange peel if desired – 1+ teaspoon – then add enough water to bring level to 3/4 cup. Add a handful or two of raisins to liquid, allowing to soak during dough cycle.
Allow bread machine to complete cycle, approximately 1 1/2 hours, then remove from pan and place in large, lightly greased bowl. Punch dough down and let rest 10 minutes before continuing.
Line two cookie sheets with parchment paper. preheat oven to 375*
Place dough on flat surface. Scoop plumped raisins from measuring cup, being generous with any accompanying liquid, but careful not to soak dough.
Knead raisin/orange juice mixture into dough.
Divide dough into 12 -16 equal parts. Gently form each part into a ball, then place each ball two inches apart on baking sheets. Using scissors, snip small Xs into top of dough (unless you forget all about this step – oops!).
Cover lightly with lightly oiled/buttered waxed paper and allow to rise in draft-free location until almost double in size.
Bake Hot Cross Buns 17-20 minutes, until golden brown. Remove from oven, and while cooling, prepare icing.
Remaining orange juice/pulp mixture
- Combine ingredients, adding small amounts of sugar just until achieving desired consistency. Using a teaspoon, pour over tops of cooled buns in the shape of an X. If buns are too warm, or if icing is too thin, buns will be glazed rather than decorated, but they will still taste delicious!