Tuesday, November 19, 2019

Brisket stuffed Corn Muffins

Thanks to Emeril Lagasse for this corn muffin idea. 
No worries for those who keep kosher, the meat is pulled brisket, the corn muffin batter is pareve. 
Yield: approximately 30 muffins

Choreography:
This cornbread is on our menu for Thanksgiving this year. You needn't follow the recipe, but rather the methodology.  If, however, you have never made pulled brisket or cornbread, you can easily follow the recipe below.  The recipe is made in two parts; the meat will take 6-8 hours and then must cool fully. Corn muffins are assembled in 15 minutes and cook for another 15.  The corn muffin recipe is inspired by a Rosso/Lukins recipe in The New Basics Cookbook. 

Equipment:
roasting pan
forks or meat shredder
aluminum foil 
mixing bowl and measuring equipment
muffin pan
muffin paper cups 

Ingredients: 
For the pulled brisket:
2.5-3 lb brisket (2nd cut, the fattier the better) or non-pickled deckel 
2 c of your favorite BBQ sauce . Our favorite BBQ sauce is a brown sugar- molasses based sauce. 
1/2 c red wine 



For the corn muffins:
2 c cornmeal (I like to use yellow cornmeal for this recipe)
1 c white whole wheat flour
1 c unbleached all purpose flour 
1.5 tsp salt
1 tsp baking soda
2 tsp baking powder
1/4 tsp ground black pepper
2 heaping Tbsp. brown sugar
1 15oz. can creamed corn
1 15 oz. can, or 1 c frozen corn kernels
1 c soy or almond milk
1 c non-dairy sour cream substitute
1 Tbsp. vinegar
4 beaten eggs
scant 1/4 c vegetable oil




Procedure:
I. The night before you plan to bake:
- place the meat in a roasting pan that is close to the size of the piece of meat. Pour BBQ sauce and wine over the meat. 
-wrap the pan in foil , you want to prevent any evaporation while the meat is roasting/braising 
-bake at 225 degrees for 6-8 hours . I do this overnight, setting the oven to turn off after 8 hours. 
- cool and then unwrap the meat. The meat should be fork tender and falling apart 
- using 2 forks, shred the meat. If strands of muscle are long, use a knife to cut across the strands making short strands that will fit into a muffin cup
-pour the liquid into a small saucepan and reduce sauce until it is thickened  (honey-like consistency)
-pour the hot sauce over the shredded meat and set aside (or cover and refrigerate for up to 2-3 days)
-meat will be saucy and "wet," but sauce should not be running in the pan 

II. Making the muffins:
Preheat your oven to 400 degrees . Line muffin pan with paper muffin cups. 
1. Mix the dry ingredients in a large mixing bowl (cornmeal, flours, salt, pepper, baking powder, baking soda)
2. Mix the faux sour cream, non dairy milk, vinegar, oil, both types of corn, eggs
3. Combine the two mixtures, mix well and spoon 1 Tbsp of batter into each cup 

4. Place (and press slightly) about 1 tsp of meat into each muffin cup. Top with corn muffin batter.

5. Bake in a hot oven for 15 minutes. Allow to cool for 5-10 minutes and remove muffins from the hot baking pan. 



6. Enjoy the muffins warm or at room temperature. These muffins can be cooled, double wrapped and frozen.  Unwrap prior to defrosting. Warm in an oven at 325 for 10 minutes after defrosting. 

Other Thanksgiving favorites on Bread and Babka: Thanksgiving Sweet Potato Dinner Rolls 

Happy Holiday !

Wednesday, November 13, 2019

Applesauce Coffee Cake (pareve, no nuts)




               This cake is modified from Applesauce Crumb Cake in Kosher by Design (S. Fishbein)


It's November on the US Eastern seaboard. It's cold all around: the weather, the politics, the mood of all of us who suddenly had to grab our down jackets just 24 hours after a balmy, sunny 65 degree day.  
I usually make dessert for Shabbat on Thursday, leaving cooking to Thursday night and the very early morning hours on Friday. In reality, I usually think about what I'm going to make for dessert for two or three days prior to Thursday since I love making sweets and because it's the only time we have a planned sweet at the end of any meal (as if week-night dinners are actually a planned meal). 

I'm partial to both chocolate and fruit and even though we're limited to apples locally (and lots of trucked-in out of season fruit), I have a chest freezer with lots of summer fruit that was purchased and packed up while the choices were abundant and prices cheap. This is the same freezer that I promised my husband would only be used in the few weeks prior to the fall holidays and then again in the spring before Passover. This is one of our family jokes- the way we over stock groceries, freeze anything that can be frozen (you never know when you'll need 2 oz. of fresh lemon juice, right?) and live by the motto that you never know when you'll need that one esoteric ingredient. The freezer is never empty and is never shut off. If you love to bake or cook and freeze, an extra freezer is a game-changer. 

Which brings me to this applesauce cake.  We do have a freezer with blueberries, sliced peaches, and fresh figs ;however, this is the week that I didn't think about dessert until an hour before I had to make it. So forget a fresh fruit dessert this week, everything is frozen. We do happen to have applesauce (just in case.....) and so applesauce became the central ingredient of whatever dessert we would have for Shabbat.  Even better (when you have a 32 oz. jar of applesauce)  this cake takes 16 oz of applesauce. It's not as stunning as a beautiful apple galette or crumble, but it is a simple comfort food all the same. 




Choreography:
The cake is assembled in 3 layers.  The fat-flour mixture is the basis of both the cake batter and crumb topping. The applesauce is added as a layer over the cake batter base. The cake is baked in a rectangle baking pan.  Beginning to end it's mixed and baked in under 2 hours. 

Equipment:
2 qt. rectangle pan (I use a 2 qt. Pyrex baking dish, measuring 7 x 11 inches)
mixing bowl, measuring equipment 
electric mixer or stand mixer
parchment paper (to line the pan)

Ingredients:
Cake batter:
1 1/2 cup margarine (3 sticks). You can use butter or a combination of vegetable shortening and margarine.
1 1/2 c granulated sugar
4 c (18 oz.) all purpose flour
pinch salt
2 tsp baking powder
1 1/2 tsp vanilla
2 extra large eggs (added after the crumb portion has been removed)

Applesauce layer:
16 oz. unsweetened applesauce
1/2 tsp cinnamon
1 tsp vanilla 

Crumb topping:
1/3 of the batter prior to the eggs being added
2 Tbsp brown sugar
1/2 tsp cinnamon
1/3 c cinnamon chips or cinnamon bits (I use cinnamon bits, available from King Arthur flour)

Procedure:
1. Preheat oven to 350 degrees. Cut and line a baking pan with parchment paper
2. Blend the flour, salt and baking powder and stir
3. Cream the fat and sugar, add the flour mixture, blend well and set aside about 1/3 of the mixture. Blend in the eggs after the crumb portion has been set aside
4. Press the cake batter into the prepared pan
5. Combine the applesauce layer ingredients and spread over the cake batter base 
6. Combine topping ingredients. The flour mixture will be grainy, which is ok, since it will make a crumb-type topping.  Spread over the applesauce
7. Bake for 40-50 minutes or until a cake tester comes out clean 
8. Cool before slicing.  The cake will stay well, covered for 2-3 days. The cake can be double wrapped and frozen (use within 4-6 weeks)



Another time, with a bit of planning, another great coffee cake  (made with blueberries) can be found here: Blueberry Crumb Spice Cake