February 21, 2017

Easy Caramel Sticky Buns

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Easy Caramel Sticky Buns

stickybuns

February 21: National Sticky Bun Day

We have seen some sticky buns served at social gatherings and potlucks but usually avoid them there because they are really gooey and messy to eat while mingling with people. So we bake them at home quickly and easily on the rare occasion when we want to indulge our sweet tooth and can freely make a mess of ourselves! The recipe we use features a refrigerated can of buttermilk biscuits as a shortcut to making the dough. The topping on these buns really live up to its name and are very sticky and super sweet!!! Chew on some gooey goodness on National Sticky Bun Day and make easy caramel sticky buns.

Recipe

(Adapted from Pillsbury)

For the topping

  • ¼ cup butter, melted
  • ¼ cup brown sugar
  • 2 tablespoons corn syrup
  • ¼ cup pecans, chopped

For the sticky buns

  • 1/3 cup sugar, granulated white
  • ½ teaspoon ground cinnamon
  • 1 can (7.5 ounces) canned buttermilk biscuit (Pillsbury)
  • ½ cup butter, melted

Directions

In the bottom of an ungreased 8-inch round pan, combine the melted butter with the brown sugar and corn syrup. Mix well. Sprinkle the chopped pecans.

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In a small bowl, mix the sugar with the cinnamon. Remove the dough from the can and separate the biscuits. Dip each biscuit into the melted butter on all sides. Then dip that biscuit entirely into the sugar-cinnamon mixture.

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Arrange the biscuits in the pan over the topping, making sure the sides touch. Bake in a preheated oven at 375 degrees F for 18-22 minutes or until golden brown. Remove from the oven and cool in the pan for a couple of minutes. Invert the pan onto a serving plate and spoon the remaining caramelized drippings over the buns. Serve warm.

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February 18, 2017

Tourin

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Tourin (French Garlic Soup)

tourin soup

February 18: Feast Day of St. Bernadette of Lourdes (France) [also April 16]

As a newly-professed religious brother, Islander’s sibling, K, had to go to France to learn about the 200-year history of his congregation and its founder. Along with his fellow brothers and sisters from all over the world, they met in Bordeaux for an ongoing program of formation to learn about their roles as young missionaries. They were also fortunate to have made a pilgrimage to nearby Lourdes, the hometown of St. Bernadette, who had incredible visions of Mary, the Immaculate Conception, in 1858.

lourdes-HIcookery

St. Bernadette’s life story, apparitions and journey to sainthood have been chronicled elsewhere so we are not elaborating here. However, we are providing a peasant’s recipe from the Midi-Pyrénées region where she grew up as a poor girl. Tourin is a French-style soup made of sautéed garlic thickened with a little flour and egg. It is very flavorful for those who love garlic like we do!

So celebrate with simple soup on the Feast Day of St. Bernadette of Lourdes today or on April 16.

Recipe

(Adapted from Southwest Story)

Ingredients

  • 6 cloves of garlic, sliced thinly
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 2 cups water
  • salt and pepper to taste
  • 1 egg, separated
  • 1 teaspoon vinegar
  • croutons (optional garnish)

Directions

Slice the garlic cloves thinly. In a small soup pot, sauté in olive oil over medium low heat until brown (about 5 minutes). Stir in the flour quickly to make a roux. Slowly pour water while constantly stirring and dissolving any clumps of flour. Boil on medium low heat for 20 minutes for the garlic flavor to develop. Season with salt and pepper.

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Meanwhile, separate the white and yolk of the egg. Mix the vinegar with the egg yolk and 2 tablespoons of the boiling soup water. Pour this mixture back into the pot. Stir well. Whisk in the egg white quickly. Allow the soup to thicken for another 5 minutes. Ladle into soup bowls. Garnish with croutons. Serve hot. Yield: 2 servings.

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Notes

  • February 18 is when the locals in Lourdes and traditional congregations in France observe the Feast Day of St. Bernadette. Others celebrate on April 16, the date of her death in 1879.
  • Thanks to Islander’s brother who brought back a bottle of Lourdes water from the grotto’s spring as a souvenir. It is pictured in the final food photo above next to the garlic bulb. Learn more about Lourdes water, St. Bernadette, Our Lady of the Immaculate Conception and the place for pilgrimages from the Sanctuaire Notre-Dame de Lourdes website.
 

February 12, 2017

Lincoln Cake

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Lincoln Cake

lincolncake

February 12: Birthday of U.S. President Abraham Lincoln (1809)

We have been to Washington, D.C., on several occasions for business and pleasure. One of the many monuments we have visited was that of the 16th American president. A huge statue of Abraham Lincoln sits peacefully within his stately national memorial—we hope his expression reflects that we, too, could have peace across the land that he loved.

Speaking of which, here is a cake recipe that Lincoln loved. His wife, Mary Todd Lincoln, supposedly made this almond-flavored confection while they were courting and throughout their marriage. As First Lady, she also made this comforting cake while in the White House. Bake this as a birthday cake in honor of one of America’s most popular presidents—Abraham Lincoln.

Recipe

(Adapted from Parade)

Ingredients

  • 2-3 ounces blanched slivered almonds, finely chopped
  • 4 eggs, separated
  • ½ cup sugar, superfine (caster sugar)
  • ¾ teaspoon almond extract
  • ¼ teaspoon lemon extract
  • ¼ cup flour, sifted

Directions

Chop up the almonds finely to resemble coarse crumbs. Set aside. In a large mixing bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks until they are thick with a pale yellow color (about 3-5 minutes).

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Gradually beat in the sugar until blended well. Stir in the almond and lemon extracts. Mix in the almonds.

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Stir in the flour. Fold in about 1/3 of the egg whites into the flour mixture until lightened. Then gradually fold in the rest of the egg whites.

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Pour into an ungreased tube pan. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Remove from the oven and cool upside down. Carefully remove the cake from the pan. Slice and serve.

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Notes

  • Our final food photo above features lots of Lincoln pennies (unfortunately, we do not have enough five dollar bills!). Look on the back of the penny. Some one-centers have different designs on the back, from the old wheat, Lincoln Memorial and other commemorative bicentennial images to the current Union shield.
  • This cake does not rise as high like an angel food cake. But it is still light, fluffy and delicious for a snack.
  • Search our blog for other patriotic recipes.
 

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