Sourdough Hawaiian Rolls

 Ingredients

1/2 cup pineapple juice from a can (at room temp) (4 ounces)

1/4 cup milk (non-dairy or regular) warmed to about 110℉  (2 ounces)

1 1/2 teaspoons quick-acting yeast  (5 grams)

1/4 cup packed light brown sugar

3 1/2 cups all-purpose flour

3/4 cup sourdough discard (approximately 200 grams, unfed, at room temp)

1 egg, lightly beaten

1 teaspoon vanilla essence

1 teaspoon kosher salt

3 tablespoons unsalted butter, melted and divided

1 egg mixed with 1 tablespoon water (for brushing)

1 tablespoon extra melted unsalted butter (optional)

Step 1: Create the Dough Mixture

In the bowl of a stand mixer fitted with a dough hook, combine pineapple juice, milk, instant yeast, and brown sugar.

After mixing briefly, add flour, sourdough discard, beaten egg, vanilla extract, and salt to the mixture.

With the mixer set on low, gradually pour in 2 tablespoons of melted butter.

Then, increase the speed to medium and mix for about 2 minutes until a shaggy dough starts to form.

Step 2: Knead the Dough

Transfer the shaggy dough onto a smooth work surface.

Knead by hand for about 3-4 minutes until the dough becomes smooth, soft, and just slightly tacky.

It should not be sticky.

Adjust the dough’s consistency, if necessary, by adding more flour or milk, one tablespoon at a time.

Step 3: First Rise

Move the kneaded dough to a large oiled bowl and cover it with plastic wrap.

Allow the dough to rise for approximately 90 minutes, or until it has doubled in size.

Step 4: Prepare and Shape the Rolls

Brush a 9×13-inch baking pan with the remaining 1 tablespoon of melted butter.

Turn the risen dough onto a smooth work surface and divide it into 15 equal pieces.

Roll each piece into a ball using your palm, and place them seam-side down into the prepared baking pan.

Repeat until you have formed all 15 rolls.

Step 5: Second Rise

Cover the baking pan with plastic wrap or a clean kitchen towel.

Let the rolls rise for an additional 60 minutes until they are puffed and have doubled in size.

Step 6: Bake and Finish

Preheat the oven to 375℉.

Lightly brush the tops of the rolls with egg wash.

Bake the rolls for 20-25 minutes, until they achieve a golden-brown hue.

Allow them to cool slightly in the pan.

For extra flavor, you may choose to brush the rolls with an additional tablespoon of melted butter before serving.

Pumpkin Keto Brownies

 Pumpkin Keto Brownies 

·         1 1/4 cup pumpkin puree

·         2/3 cup almond butter or raw peanut butter

·         1/3 cup cocoa powder or black cocoa

·         1/4 cup monkfruit

·         3 tbsp chocolate protein powder or additional cocoa powder

·         1 tsp pure vanilla extract

·         1/4 tsp salt

·         1/4 tsp pumpkin pie spice or cinnamon

Warm almond butter and stir all ingredients. Top with chocolate chips if desired. I did not add frosting to my recipe.

 

Bake 325 in 8in pan lined with parchment paper for 20-25 min. They should be undercooked. Cool and refrigerate over night.

Beef Wellington

 

Start with center cut beef tenderloin about 8-9 inches, often referred to Chateaubriand.

A day or two ahead of time, salt and pepper, wrap and leave in fridge.

Sear beef in hot pan.  Brush on dijon mustard. Horsradish as alternative.  Let sit and cool.

Duxelle:

This is essentially a mushroom paste that will wrap the beef.

Hot dry pan on low-medium heat

Mushrooms (700g or around 24oz package from Costco)

Few garlic cloves, chopped or minced

Handful of Chestnuts (or walnuts)

Salt/Pepper

Blitz in food processor until its a fine minced paste, but don't liquefy.  

Move mixture to pan and stir every few minutes.  The goal here is to dry out the paste so do not cover.  Let it bubble on the store allow the moisture to escape. It's ok that it's dry, this mixture will absorb some of the moisture from the beef. Add fresh Thyme to kick it up a notch.

Assemble:

Lay out cling wrap and moisten with a rag.  Lay out parma ham, enough that will wrap completely around tenderloin.  Next, smear paste on top of ham in what should about cover all of the beef when you roll it over.

Put beef in middle, roll ham and mixture over beef letting cling wrap do the work. Make it tight as possible, slowly rolling and tucking the mixture around the beef.  Tie up ends as tight as possible.  Trim any access off the ends or your first slice from each end will be all pastry.

Put in fridge until ready

Egg yolk wash 

425 until internal temp reaches desired temp 130 for me.

Alternative, consider Sous Vide for next time.

Bread Pudding

 INGREDIENTS

 

Yeast rolls, cut into 1 inch cubes (16 oz.)

4 cups milk

3 large eggs, beaten

1 cup sugar

1 cup raisins

3 tablespoons butter

2 tablespoons pure vanilla extract

2 tablespoons Bourbon

 

BOURBON SAUCE

1⁄2 cup butter, softened

1 cup sugar

1 large egg, well beaten

2 tablespoons Bourbon

 

DIRECTIONS

Combine bread and milk in a large mixing bowl; set aside for 5 minutes.

Add eggs, sugar, raisins, butter and vanilla; stir well.

Spoon mixture into a greased 3 quart casserole.

Bake, uncovered, at 325°F for 1 hour or until firm.

Cool in pan at least 20 minutes before serving.

Spoon into individual serving bowls; serve with Bourbon Sauce.

Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.

Add egg, stirring briskly with a wire whisk until well blended.

Cook over medium heat 1 minute.

Remove from heat, cool slightly; stir in bourbon.