Friday Foodday

Happy Friday!
Here are my favorite recipes this week.

New York Sour
c/o Buns in My Oven

Ingredients

2 

ounces whiskey

1 

ounce lemon juice

1 

ounce simple syrup

1/2 

ounce sweet red wine

Directions

• Add the whiskey, lemon juice, and simple syrup to a cocktail shaker full of ice. Shake well.
• Strain into a rocks glass with fresh ice.
• Gently pour the wine over the back of a spoon to create a layer of wine on top.

Sausage Sour Dough Stuffing Filled Pretzels

c/o Country Cleaver

Ingredients

Stuffing Ingredients

• 12 ounces Jones All Natural Sausage
• 1 Onion, chopped finely
• 2 Stalks Celery, chopped finely
• 1 medium Carrot, chopped finely
• 1 ½ tsp Dried Thyme
• 1 Cloves Garlic, minced
• 1 round loaf Sourdough Bread, cubed
• 2 cups Chicken or Vegetable Broth

Pretzel Roll Ingredients

• 1 ½ cups Water – 110 Degrees
• 3 Tbsp Vegetable Oil
• 3 Tbsp Brown Sugar
• 1 package Instant Rise Yeast
• 3 ½ cups Bread Flour
• Kosher or Sea Salt
• 1/3 cup Baking Soda

Directions

Pretzels::

Start the pretzels rolls first. In a stand mixer bowl, outfitted with a dough hook attachment, add in warm water, vegetable oil, sugar and instant rise yeast. Let the mixture rest until the yeast begins to foam.

Turn the mixer on, and slowly pour in the flour into the mixture. Let the mixer knead the dough for approximately 5 minutes until the dough has formed and looks elastic. Turn the dough out onto a lightly floured surface and knead gently with your hands, when it forms a taught ball, place into a lightly greased bowl. Cover with plastic wrap and allow to rise in a warm place for about 1 hour.

While the dough rises, begin to prepare the stuffing.

Stuffing::

In a sauté pan, cook Jones All Natural Sausage, breaking apart with a spoon until cooked through. Remove from the sauté pan and set aside. In the same pan, along with the drippings, add in celery, onion, and carrot, and cook until softened. Mix in thyme, and garlic. In the sauté pan, add the sausage back into the pan and mix in the thyme and garlic. In a large mixing bowl with the sour dough cubes in it, pour the cooked vegetables and sausage over the top. Pour the chicken stock over the top, and mix until the bread has soaked up the stock. Set aside briefly.

Pretzels::

Preheat oven to 425 degrees. Bring a dutch oven or large sauce pan to a boil. Gently sprinkle in baking soda.

When the dough has risen it’s first time, divide it into 12 even portions. Flatten each portion and fill with ¼-1/3 cup of stuffing. Wrap the stuffing and pinch the edges of the dough until it’s closed. Place each ball on a parchment lined baking sheet, seam side down and repeat.

Once all the stuffed rolls are filled, drop two of them into the water at a time and allow to boil for 30-40 seconds. Remove and place back on the parchment lined baking sheet. Repeat with all the rolls. Place the boiled rolls into the oven and bake until dark golden brown, approximately 20 minutes. Remove from the oven and serve.

Magic Apple Plum Cobbler

c/o Smitten Kitchen

Ingredients

• 1/2 cup (115 grams or 4 ounces) unsalted butter
• 1 cup (130 grams) all-purpose flour
• 1 cup (200 grams) sugar, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea or table salt
• 3/4 cup (175 ml) whole milk
• 2 medium apples, peeled
• 3 small (I used Italian prune plums) or 2 medium plums, no need to peel
• 3/4 teaspoon ground cinnamon

Directions

Heat your oven to 350°F. Place butter in a 2 to 3-quart (3 was recommended, but I had a lot of extra space) baking dish or a 7×11-inch cake pan. Place pan in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.

Whisk together the flour, 3/4 cup sugar, baking powder and salt in a small bowl and stir in milk. Mix until smooth. Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess. 

Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6. Space fruit over batter. Sprinkle with cinnamon and then remaining sugar. 

Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.