Hey guys! I’m back! And, this week I am bringing you some wonderful recipe that are delicious, creative, but, more importantly these recipes will remind your spirit of the warm weather; as we dive into winter. This weeks recipes are TOAST! The inspiration for the recipes was realizing what an efficient vehical toast can be for all of these simplistic, yet gourmet ingredient pairings. It’s so varied and so versatile. With that said, below are different toast recipes sure to please.
(1) Avocado Toast w/
Shaved Watermelon Radish
& Arugula Salad
1 slice Sourdough or GF White bread
1 c arugula
1 watermelon radish (washed)
1 tsp olive oil
Spritz of lemon juice
Salt & pepper to taste
On the “toast” setting or medium, toast the bread. In a small bowl, toss the arugula with the olive oil, salt and pepper. Next, using a knife, cut along the avocado length wise. Twist the avocado to release. Gently peel the skin of the avocado away. Once completely removed, slice the exposed avocado 1/4″ thick. Then, using a mandalin or knife, thinly slice the watermelon radish. 4-5 slice should suffice. After, top the toasted bread with the arugula salad, then lightly add the slice avocado and sightly press in the forward motion, to evenly spread. Then, spritz desired amount of lemon juice atop the avocado and place the shaved watermelon radish on top. Last, top with salt (flaked is preferred) and serve. Enjoy!
(2) Ricotta Toast w/
Sliced Beets, Caramelized
Onions topped w/ Whole
1 slice Pumpernickel or GF Bread
1/4 c whole-milk ricotta
1 yellow beet
1 red beet
1/2 med yellow onion (2 tbsp. caramelized onions)
1 tsp butter
2 tsp olive oil
1-2 tsp whole grain mustard
Salt & pepper to taste
On a cutting board, cut your onion in half, then remove the outer skin. Then, slice the onion horizontally. Heat a skillet over low-med, add the butter and oli. Then, add in the onions. Allow them to cook “low-and-slow”, only stirring in the pan every so often. This process should take 30-45min. You want the sugar to caramelize-giving them the amber color. Remove from heat and set aside to cool. Take out the ricotta about 5mins before ready for use.
On the “toast” setting or medium, toast the bread. Next, rinse and peel your beets. *SEE CHEF NOTE BELOW* Then, using a mandalin or knife, slice the beets about 1/8″ thick. On the toast, spread the ricotta, layer the sliced beets atop-alternating the yellow and red slices, evenly spread the caramelized onions. Lastly, top with the whole grain mustard, flaked and pepper.
(3) Mascarpone & Preserve Toast
on Honey Wheat of GF bread
1 slice of Honey Wheat or GF Bread
2 tbsp mascarpone
1 tbsp preserves (of choice-we like our Rosewater Rosemary Strawberry preserves)
Remove the mascarpone from the fridge 10mins before use. Next, on the “toast” setting or medium, toast the bread. Allow to the toast to rest and cool for 5mins. Apply the room temp mascarpone to the piece of toast. Lastly, top with the preserves, spreading evenly atop the mascarpone. Enjoy!
Photography by: Meghan Elizabeth Photography
Hey guys! Welcome back to the blog. WinniE’s Bakery did something I am incredibly excited to share, a collaboration with DC FoodPorn. The person behind the DCFoodPorn brand is named Justin Schuble. Justin and I had opportunity to meet one another a few months back after speaking on a social media-food culture/branding panel at American University. After the panel, we started discussing how we’d love to shoot a baking video collab. Fast forward months of phone tag (via text), the both of us juggling very busy schedules and nailing down a recipe concept for the video and we finally DID IT! Just click the link below to view the video, the written recipe is beneath and enjoy!
Video Link: IMG_2651
Beignets 4 Ways
3/4 c Whole milk (room temp)
1 1/2 c Buttermilk
4 tsp Dry Active Yeast
2 1/4 tbsp Granulated Sugar
1 3/4 c All-Purpose flour
1 3/4 c Bread flour
1/2 tsp Baking soda
1/4 tsp Salt
Prepare your stand mixer with the dough hook attachment. In a large bowl, whisk together your all-purpose flour, bread flour, baking soda and salt. Set aside.
In a small pot, heat the whole milk over med high heat. If using a cooking thermometer, heat until it reads between 105°-110°. If you don’t have a thermometer on hand, just heat until you see small bubbles starting to appear on the surface. Then remove from heat.
Pour the heated whole milk, buttermilk, yeast and sugar, into the bowl attached to the stand mixer. Whisk and allow the mixture to sit for 5mins. After, drop in you dry ingredients. Mix on low for 4mins, until everything is well incorporated. Then, up the speed to medium, for 2mins. There should be a semi-formed bowl developing on hook. The dough should appear smooth and tacky to touch. Remove the excess dough from the hook and cover the bowl with plastic wrap. Then, set aside for 1 hour in a draft free area.
In a large pot, pour in the oil, until it’s 3 inches deep. Over medium heat, heat the oil for about 15-20mins. You can check the oil by flicking water drops in, if it sizzle, it’s ready.
Prepare a plate covered with paper towels or place a cooling rack over top of papers towels. Set aside.
Prepare the work surface by generously dusting with flour. Pour out the dough onto the surface and lightly cover with flour. Work the dough with your hands. Press the dough flat, fold in 1/2 and roll with palms into a ball. Using a floured rolling pin, roll out until the dough is 1/2 inch thick. Using a sharp knife or pizza roller, cut the dough 2″x2″ squares. Let the pieces rest for 5mins. The surface should feel taught to the touch.
Carefully drop the dough into the prepared oil. Be sure not to overcrowd, only 3-4 pieces per batch. Cook until golden-brown on each side. This should only take about 1 minute on each side. Use slotted spoon to remove the cooked beignets. Place on the the plate/cooling rack to cool. Prepare with desired topping. Enjoy!
1/2 c Nutella
4 tbsp Unsalted butter (room temp)
1/4 tsp Vanilla extract
3 tbsp Confectioners’ sugar
1 tbsp Whipping creamInstructions:
In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, dropping all of the ingredients and mix until well incorporated. To create the opening, use a knife to pierce a small pocket into the beignet. Then, using a piping bag (or a Ziploc bag) pipe in the Nutella cream.
Brown Sugar & Rum Glaze
1/3 c Brown sugar
1 tbsp Rum
2/3 c Confectioners’ sugar
2 tsp Whipping creamInstructions:
In a medium bowl, drop in the brown sugar and rum. Heat for 30secs in the microwave, until the sugar is dissolved. Next, put the confectioners’ sugar and cream into the bowl and mix well, using a rubber spatula (a spoon will suffice). Dip the prepared beignets in the glaze, set aside to harden for 5-10mins.
Cinnamon Sugar aka. “Snickerdoodle”
3 tbsp Granulated sugar
1 tsp Cinnamon
In a large bowl whisk together the sugar and cinnamon. Drop the beignet into the bowl and shake well, until fully coated.
Using a sifter (or slotted spoon) dust a generous amount of sugar atop a plate full of beignets.
Be sure to check out DC FoodPorn!
Hey Guys! It’s Wednesday again! And, if you are noticing a trend here regarding eggs-you are right. But, I promise it’s just a funny coincidence. The recipe below addmititedly has a lot of steps. But, I promise you there’ll easy enough to follow. This recipe is a crowdpleaser and exactly the kind of labor of love you want to share with the people in your life…or just keep to “treat yo’self”. Enjoy!
Sun Dried Tomato
Arugula Pesto and Bacon Quiche
2 c all purpose flour (GF Variation-1 1/2 c Pamela’s Artisan flour + 1/2 c Cup4Cup flour)
3/4 tsp sea salt
1 1/2 (3/4 c) unsalted butter
2 tbsp cold water (ice cold)
1 c whole milk
1 tsp sea salt
1/2 tsp pepper
1/4 tsp ground nutmeg
6-8 strips of bacon
1/4 c goat cheese
3/4 c sun dried tomatoes
3/4 c arugula
1/4 c basil
1/4 c pine nuts
1/4 c parmesan cheese
1/2 olive oil
Salt and pepper to taste
Pre-heat the oven to 400 degrees.
In a food processor, combine the flour(s) and salt. Then pulse to mix throughout. Next, add cubes of butter in the processor. Pulse, until it comes to a sand like texture. Shake down sides. After, add in the 2 tablespoons of cold water and pulse until comes together in dough ball.
On a well flour surface, work the dough into a rectangular-round. Wrap the dough in plastic wrap and place in the fridge for 10-15mins. Remove and roll out to about 12″x12″ or is 1/4″ thick. Use a knife to cut around 1″ past the perimeter of the tart pan. Using your rolling pin, roll up the measured dough and then carefully place it atop of the pan-lightly pressing down edges and corners. Next, use a piece of aluminum foil to line the inside of the tart shell and add a baking weight of your choosing-we like rice or beans. Bake for 15mins until the edges begin to become golden. Place on a wire rack to cool. Remove the foil and contents after 5mins of cooling. Reduce the oven temp to 375.
On a cutting board, julienne your Sun Dried tomatoes (if not bought pre-cut) and slice your bacon. Then, in a frying pan over medium heat, place in the bacon. Continue to cook the bacon for 5-8mins, allow the fat the render out of the bacon. After removing from heat, add in the Sun Dried tomatoes to the bacon in the pan and cover for 1min. After, remove the bacon/tomato mixture onto a plate with paper towel atop to remove excess grease.
In a blender, combine the arugula, basil, pine nuts and parmesan cheese. Begin blending on a low-med speed. Then, slowly pour in the olive oil. Blend for an additional 30sec-1min until the pesto is fully emulsified. Lastly, add salt and pepper to taste and blend for just 5 seconds.
In a medium bowl whisk your eggs. Then, add 1/2 c of milk at a time. Next, add in the salt, pepper and nutmeg-whisk thoroughly.
Once complete, add the Sun Dried tomatoes and bacon the tart-making sure to evenly spread the mixture amongst the bottom of the shell. Next, pour the egg mixture atop. Then, using a spoon gently pour the pesto atop the entire quiche. Lastly, carefully drop in small pieces of the goat cheese throughout the quiche. Bake for 30-32min, until the edges are golden-brown. Remove and place on the wire rack again. Allow the tart to cool for 5-10mins. Then, pop the base the tart pan, and cut into desire size and serving shape. Enjoy!
Guys, I’m back! And yes, I know I have been gone for a while. But, it’s Wednesday’s with WinniE’s. Things have been beyond busy with the bakery and work has been taking me from my normal work routine. Thus, even with strategic planning, sometimes things are just not in our full control. I am feeling particularly grateful however-for the amazing work opportunities I have been able to tackle recently. For example, 2 weeks ago I went up to NYC for market reasearch and inspiration. I love learning as much as I can about neighborhood staples and niche specific local earteries, cafes, coffee shops and markets. And then, if that wasn’t awesome enough, the following week I had my first destinantion wedding-in Key West! It was such an AMAZING experience! Although, it presented it’s share of challenges, I can feel the growth that occured from it. Flexing my “adaptive muscles” only makes me into a better, more capable and obstacles tackling pastry chef. But, after all of this traveling and routine shake up (especially with my diet…I was really good though). I need a recharge! So, the recipe below is a welcomed dose dietary balance. It’s our Sweet Potato Kale Frittata cups. They are nutrient rich, vitamin packed and delicious protein bites, perfect for a sit down breakfast or as meal prep for a busy week.
Sweet Potato Kale Frittata cups
1 med-lrg sweet potato
2 c kale (rinsed)
3/4 c yellow onion
2 garlic cloves
2 tbsp. chili powder
1 tsp. salt
Pinch cayenne pepper
1tbsp. olive oil
1/2 c whole milk
1 tbsp. Parmesan or Feta cheese
Non-stick cooking spray
Pre-heat the oven to 350 degrees. Spray a 12 cup muffin tin with nonstick spray (we like Trader Joe’s coconut cooking spray), and set aside.
Use a vegetable peeler to peel the sweet potato. Then, grab a cutting board and slice the sweet potato in half, then each half in half. After, dice into bite sized pieces. Using a microwave safe bowl, microwave the sweet potato for 2-2:30min. Remove, once tender, but still slightly firm and set aside.
Wash the kale leave thoroughly and pat dry. If not pre-cut, take the leaves and tear them into bite size pieces (if you were to lay a leaf in the palm of your hand, tear it into half the size). Next, take an onion and dice it finely. Then, mince your garlic and set aside.
In a large skillet over med. heat, add the olive oil. Once the oil is heated, add you diced onion and cook it until it is translucent, about 5mins. Then, add in your garlic and allow to cook for 30 sec (just long enough to become aromatic). After, add the kale, 1 tbsp. of chili powder, 1/2 tsp salt and sauté down until just wilted. Then, incorporate in your par-cooked sweet potato, 1 tbsp. chili powder, 1/2 tsp salt and pinch of cayenne. And, continue to cook for an additional 5–7 mins. Set aside and allow to cool for 5 mins.
In a large bowl, whisk together the 6 eggs and whole milk, until thoroughly mixed and aerated. Using a slotted spoon, slowly incorporate sweet potato-kale mix into the eggs mixture, until completely combined.
Using a 1/3 c scoop the mixture into the prepared muffin tin, making sure to get equal ratio of sweet potato–kale mix and egg. Place the tin on the middle rack, and bake bake for 18–22 minutes until the tops are golden brown. Once finished, remove from the oven and place of the cooling rack. Immediately top with Parmesan or feta cheese. Allow to rest for 5 mins. Then serve warm and enjoy!
Chef Note: Can be made as one whole frittata. Bake on the same temperature in a oven safe large skillet, and increase cooking time to 30mins. Enjoy!
Hey guys! We’ve made it to another Wednesday! So, you know what that means…recipe. I actually tried to post this recipe last week. But, for whatever reason, I have continually run into issues with distortion of the photos. Nevertheless, I did the best I could. Now, over the last year I have found myself feeling really inspired with bread recipes. I find them incredibly fascinating, the fermentation process that takes place between the yeast, sugar, and the bread flour. The alcohol and oxygen that is created from the breaking down of the yeast, when interacting with sugar, giving that fluffy texture–is wildly thrilling for me. And yes, I do realize I have inundated you guy with an abundance of bread recipes. After today’s recipe, I promised to provide more variety. But for now, just enjoy these really delicious bread rolls that are perfect for sharing with friends or family–or enjoying by yourself and freezing the rest.
Rosemary Roll w/ Whipped Honey Butter
By Elise Smith
1 c whole milk
2 tsp dry active yeast
2 tbsp. warm water
3 tbsp sugar
2 3/4 c flour
1 1/2 tsp. salt
3 1/2 tbsp sugar
1/2 c (1 stick) unsalted butter-room temp
2 1/2 tbsp finely chopped Rosemary
Remove the leaves from the Rosemary stems by pulling them from the top, in the opposite direction of their growth. On a cutting board, finely chop the leaves.
In a small sauce pot, heat the milk over MEDIUM heat, until a thermometer reads 100-110. Pour the heated milk in a wet measuring cup. Whisk in the warm water, sugar (ONLY 2 TBSP) and yeast. Then, let sit for 5mins. Later, beat in the eggs.
Place the flour, sugar (remaining 1 1/2 TBSP), chopped Rosemary and salt in a stand mixer, using the dough hook attachment. Mix dry. Pour the milk mixture into the bowl, mixing on MED. With the mixer going, slowly add the room temp butter. Allow the butter to incorporate well, on MED for a minute. Then, mix on MED-HIGH for 5mins. While the dough is going, melt 1 tbsp of butter in a microwave safe cup. Using a pastry brush (fingers will suffice-if you don’t have a pastry brush) and cover in the melted butter and set aside.
The dough will be a very sticky dough. But that’s ok. On a generously floured work surface, pour the dough out and work into a ball. Put the dough into a the prepared bowl, place cling wrap atop to cover and put in a warm area for 1 1/2 hrs, and dough has doubled in size.
NOTE: Put 2-4 tbsp of butter into a microwave safe cup, to melt later. Also, butter a 9x13in pan and set aside.
Remove the proofed dough from the warm area and punch it down. Then, work it on a well floured work surface, into a ball. Cut into 4 large pieces and then 4 or 5 smaller sections, making 16 or 20 pieces total. Next, roll the dough pieces into balls with your hands and place in the prepared baking pan. Brush with the melted butter and top with extra chopped rosemary, as desired. Bake for 25-30 mins. Rolls should appear golden, NOT BROWN on top. You want them firm, yet soft to touch top. Once finished place on a cooling rack to cool for 15 mins, serve warm.
Whipped Honey Butter
1/2 c (1 stick) unsalted butter
1 tbsp. honey
1 tsp. heavy whipping cream
In a large bowl or stand mixer, beat together the butter and salt. After, those are combined, on MED, beat in the honey-until well incorporated.This should take about 30 seconds. Lastly, on MED, beat in the whipping cream until smooth, about 1 minute. Serve at room temperature. Drizzle atop additional honey as desired.
Chef Tip: I find, if you don’t want to take the time to make the whipped honey butter. Regular unsalted butter and honey work well! Also, store remaining rolls in an airtight container. To re-heat, place in the oven at 325, for 5 mins. Store the “Honey Butter” in an airtight container and place in the fridge for up to 1 week.