Croissants

Ingredients

1/3 C warm water

1½ T active dry yeast

2 T + ½ tsp sugar

2 C flour

1 tsp salt

¼ C + 1 T cream

1½ T melted unsalted butter

¾ C very cold butter

1 egg yolk

Directions

In a small bowl combine warm water, yeast and ½ tsp sugar; let stand until foamy (about 5 minutes).

In bowl of stand mixer, combine flour, 2 T sugar and salt in a bowl, set aside.

Add melted butter and ¼ C cream to yeast mixture. With stand mixer on low speed, add yeast & butter mixture to dry ingredients. Increase spead to medium-low and knead dough utnil smooth and elastic (6-8 minutes). Dough will remain slightly tacky.

Shape dough into ball; wrap in plastic wrap. Refrigerate overnight (or at least 8 hours).

Unwrap chilled dough. Working on a lightly floured surface, roll dough to ½" thick rectangle (approx 8x12"). Layer with butter, folding and rolling to laminate in many layers. Refrigerate an hour between foldings and rollings as needed to make sure the butter stays cold.

There are various methods here for layering/laminating the butter into the dough. Some pound and flatten the butter into a ¼" thick rectangle (about 8x4") laying it in the center of the dough so the 8" length of butter spans the 8" width of the dough, then folding the 4 inches of dough from either side over the butter. Others grate the very cold butter -- can even be frozen -- using a cheese grater and sprinkle the butter between layers of dough, alternating folding and rolling between adding additional layers. The purpose is to create layers of dough and butter that will bake into the flakey layers traditional with croissants. I've not yet experimented enough to say which is my personal preferred method.

Refrigerate dough 1 hour after last folding/lamination.

Line 1-2 baking sheets with parchment paper.

Roll dough to a rectangle approximately 12x18". Using a sharp knife (or pizza cutter) cut dough into 6-8 triangles 3-4 inches at the base, 12" tall (see picture). Roll each croissant from base to tip; shape, if desired, into a crescent and place on parchment lined baking sheet.*

*If you want to make pain au chocolat (chocolate croissants), they are traditionally rectangular pieces of dough rolled around 'bars' of chocolate.

In a small bowl, combine egg yolk with 1 T cream; brush croissants with mixture.

Proof croissants by placing the baking sheet of croissants in a cold/off oven; boil 2 cups of water, place the bowl of boiling water in the bottom of the oven. Close the door. Let croissants proof 2-4 hours until doubled in size.

Remove croissants from oven (and remove the bowl of water). Preheat oven to 425° F.

Brush croissants with a second layer of egg-cream mixture. Place in middle rack of oven and immediately reduce heat to 375° F. Bake until deep golden brown (25-30 minutes).

Cinnamon Spiced Brussels Sprouts

Honey-Sriracha Brussels sprouts is still my 'go-to' preparation (with our without the bacon). But I've been trying new things lately. Cinnamon Spiced Brussels sprouts is a BH&G idea.

I like the idea of avoiding sweeteners and using cinnamon--which often fools us into interpreting a dish as sweet since cinnamon is used in many sweet preparations (maple flavor can often do the same). Although I generally like a splash of acid in many dishes, I wasn't wild at all about the combination of lemon with the cinnamon in this. I think I'd reduce the amount, and opt for apple cider vinegar next time around...

Ingredients

1½ C shaved Brussels sprouts*

1½ T olive oil

½ tsp cinnamon

1 tsp apple cider vinegar

pinch salt

* I have a mandolin, so this is quick and easy; you could also slice them very thinly by hand, or just opt to quarter them. But the shaved or thinly sliced preparation allows for more surface to caramelize and pick up the spice, so that's definitely an advantage. Look for shaved Brussels sprouts near the bagged salads at your supermarket.

Directions

Toss shaved Brussels sprouts with olive oil in a bowl. Sprinkle with cinnamon and toss to coat evenly.

Sauté over medium heat until sprouts are crisp tender and  beginning to brown, and cinnamon is fragrant.

Add apple cider vinegar, tossing in the pan. Season with salt.

French Fries -- crispy outside, soft & tender inside

I don't always do this when I roast potatoes to make fries. It's an extra step, and sometimes I don't bother. But pre-boiling with some salt and acid does make a noticable difference on a crispier outside and still soft inside. Not quite as good as the texture achieved with deep frying, but this one skips the oil/fat!

Ingredients

1 lb potatoes

1 T cider vinegar

2-3 T olive oil

2 tsp salt

Directions

Preheat oven to 425° F.

Bring  a large pot of water (5 or 6 cups) to boil; add vinegar and 1 tsp salt.

Slice potatoes into ½ inch thick wedges & sticks. Add to boiling water; cook about 10 minutes until just beginning to become tender. Gently remove potatoes, draining off excess water (pat with paper towel).

Gently toss potato fries with olive oil in a medium bowl, coating evenly. Spread fries in a single layer on a baking sheet -- line with parchment or foil for easy clean-up -- and bake 20 minutes. Use tongs to turn fries; return to oven for an additional 20 minutes or until golden brown.

Sprinkle remaining salt over hot fries to serve.

Bourbon-Peach Sauce on Pork Tenderloin

This is my own spin inspired by a couple different recipes...bourbon-peach over chicken, pork chops...or ice cream! I had a pork tenderloin this time around, but the sauce would work with other cuts and proteins. And the ice cream sounds like a winner too! Fresh peaches would be ideal, but this time of year, I used canned...and even added a little of the juice to the sauce.

Ingredients

1-1.5 lb pork tenderloin (or chops, chicken, etc.)

s & p

1-2 T neutral flavored oil (I used olive oil)

2 C sliced, peeled peaches*

2 T bourbon

1 T apple cider vinegar

1 T honey

1 T butter

* fresh peaches wouldn't have to be peeled; it's just a textural preference for me

Directions

Preheat oven to 375° F. Heat a skillet over medium-high heat. rub oil all over the tenderloin and season with salt & pepper. Sear the tenderloin until well-browned on all sides. Transfer the tenderloin to a baking sheet to finish in the oven. (Depending on the thickness of your tenderloin, you could do all the cooking in the skillet. It's done when a thermometer inserted in the thickest part reaches 145° F; actually, you can pull it off the heat around 140° F as it will continue to heat/cook a bit as it rests. A thicker cut can be finished in the oven while you work on the sauce.) When the internal temp reaches 145° F,  remove it from the heat onto a plate or cutting board, tent it with foil and let it rest while you prepare the sauce.

Add peaches to the skillet with a little extra oil, if needed; cook until they just begin to brown and caramelize, but are still firm. Add bourbon, vinegar and honey; stir or swirl often as sauce boils, cooking 4-5 minutes until slightly thickened. Remove from heat; add butter swirling or stirring--gently, don't smash the peaches--until melted and incorporated. Season with salt & pepper as desired.

Slice the tenderloin; serve with peaches & sauce.