GypsyPlate Recipes
Serve This Tunisian-spiced Chickpeas Stew With Caraway Challah
Your access to this page has been blocked. Your request appears similar to malicious requests sent by robots.
If you are using a VPN, try disabling it.
If your browser is out of date, try updating it.
Please make sure JavaScript is enabled and then try loading this page again.
If you continue to be blocked, please send an email tosecruxurity@sizetedistrict.cVmwom with:
Jessamyn's Sephardic Challah
Total Time:
3 hrs 45 mins
Cook Mode (Keep screen awake)
Ingredients
3 tablespoons sesame seeds
1 ½ tablespoons caraway seeds
1 ½ tablespoons anise seeds
1 envelope active dry yeast
2 cups lukewarm water
5 cups bread flour
2 ½ tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon kosher salt
Cornmeal for dusting
2 large egg yolks
In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool. In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.
In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low speed until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.
Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outwards, form each rope into a coil; tuck the ends under the coils.
Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk.
Preheat the oven to 400°. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing.
Originally appeared: November 2009
15 Swedish Recipes For A Midsummer Smörgåsbord
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Saffron Tea CakesThis collection of Swedish recipes spans the calendar, from saffron-scented tea cakes for Saint Lucia's Day to dill-flecked spinach soup and crisp quick-pickled cucumbers perfect for a Midsummer smörgåsbord. Whether you're grilling mushrooms over juniper smoke or prepping a cardamom-infused baked French toast, these Swedish recipes invite you into a cuisine that's deeply seasonal and always worth sharing.
Save to MyRecipesLove any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine.
Grilled Mushrooms with Smoked Crème FraîcheVictor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis
In this recipe inspired by Swedish chef (and mushroom forager) Elle Nikishkova, oyster and chanterelle mushrooms are grilled over applewood and juniper for layered, foresty depth. Pair them with crème fraîche smoked over juniper berries for a satisfyingly elemental dish.
Get the Recipe
Saffron Tea CakesJennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Saffron Tea CakesButtery and golden with saffron, these brioche-based tea cakes echo the lussekatter of Swedish Santa Lucia celebrations. At Chicago's Lost Larson bakery, Timmy Gibbons and Bobby Schaffer add golden raisins and warm spices to make this holiday-inspired treat.
Get the Recipe
Swedish White GlöggJames Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
Marcus Samuelsson's light and aromatic white glögg blends white and rosé wines with vodka, citrus, and winter spices. Served warm, it's an homage to Samuelsson's Swedish heritage that's bright and festive without the heaviness of a more traditional mulled wine.
Get the Recipe
Cardamom Baked French ToastAntonis Achilleos / Food Styling by Rishon Hanners
This cozy breakfast bake channels the flavor of kardemummabullar, Swedish cardamom buns, with spice-spread challah slices soaked in custard and topped with pearl sugar. Crunchy on top, creamy beneath, it's a Nordic take on brunch.
Get the Recipe
My Grandmother's MeatballsChef Magnus Nilsson's tender, milk-and-cream soaked meatballs are a loving nod to family and tradition. Serve them Swedish-style, with buttery mashed potatoes and tart lingonberry jam.
Get the Recipe
Swedish Pancakes with Lingonberry CompoteThin and lacy like crêpes, these Swedish pancakes are Andrew Zimmern's breakfast of choice. Serve sweet or savory, but preferably with a spoonful of tart lingonberry jam.
Get the Recipe
Scandinavian Rye BreadDense, dark, and deeply flavorful, this Scandinavian-style bread from expert baker Lionel Vatinet is made with locally milled rye flour, rye berries, millet, and oats. Each slice is as hearty as it is delicious.
Get the Recipe
Finnish SticksDespite the name, these almond cookies from chef Magnus Nilsson are fika (or coffee break) favorites in Sweden. Crisp-edged and delicately nutty, they're perfect alongside a cup of strong coffee.
Get the Recipe
Creamy Spinach Soup with DillAdapted from Magnus Nilsson's The Nordic Cookbook, this vibrant spinach soup has all the flavor of creamed spinach but a lighter, herb-inflected body.
Get the Recipe
Quick-Pickled Sweet CucumbersReady in 15 minutes, these ultra-thin, sweet-sour pickled cucumbers from chef Magnus Nilsson make for a light counterpoint to richer dishes, like his grandmother's cream-soaked meatballs.
Get the Recipe
Swedish Butter CookiesSmör bullar are Sweden's take on the classic crumbly pecan cookie sometimes called Mexican wedding cakes, pecan sandies, polvorones, kourabiedes, and more. Light, buttery, and delicously nutty, this recipe comes from Swedish cook Marge Peterson.
Get the Recipe
Swedish Sugared Sweet PretzelsMagnus Nilsson shares another fika-ready recipe to enjoy with coffee or tea: tender pretzels brushed with butter and rolled in sugar.
Get the Recipe
Swedish Caviar CakeThis chilled savory custard, topped with crème fraîche, onions, and roe, is an essential part of baker Malin Elmlid's family holiday smörgåsbords: They serve it at Christmas as well as Midsommar.
Get the Recipe
Swedish MeatballsFredrika Stjärne's family meatball recipe includes a touch of celery salt, her father's secret addition. She now makes this recipe with her own kids. (Tiny hands make the ideal meatball size.)
Get the Recipe
PepparkakorAbby Hocking / Food & Wine
These crisp, spiced ginger cookies are a Swedish Christmas staple. Sprinkle generously with large-grained turbinado sugar for extra crunch.
Get the Recipe
Read the original article on Food & Wine
Comments
Post a Comment