Learn How to Make the Zanzibar Sesame Flatbread

Zanzibar Sesame Flatbread

January 12th marks Zanzibar’s day of independence. A day of celebration and reflection. Why shouldn’t we all take a moment to remember every country on their special day, even if we are on the other side of the world? Maybe regular remembrance and reflection would set all our minds straight for what’s important in the world. Granted, that would mean we would celebrate a lot! Though, I think we could all use that kind of thinking and optimism right now. Here’s to Zanzibar! Let’s learn how to make the Zanzibar sesame flatbread.

How should we celebrate?

Good question! With that, let’s raise our flatbread in cheer and say “Congratulations, Zanzibar!” To do this, I guess we need to make those flatbreads first. Lucky for us, I have an incredible recipe, one that is traditional and authentic to the island.

How about some Zanzibar knowledge to start off?

Zanzibar (known locally in Swahili as Unguja,) is one of those rare, unspoiled-by-tourist islands just off of the coast of eastern Africa near Tanzania (around 20 miles or so east). Believe it or not, it has adapted to tourism providing resorts and lovely beach-side attractions that would make a great romantic getaway due to its beautiful beaches along the Indian Ocean and both authentic and culturally rich dishes. It’s fertile soil and favorable climate allow for the prosperous growth of tropical crops including cloves, coconuts, cassava, yams, rice, and lots of fruit. Its coastal villages thrive on the abundance of seafood. The country itself has evolved over the years due to its easy accessibility as a port along trade routes and colonists from Arabia, south Asia, and the African mainland, not forgetting Great Britain and Europe.

Beautiful Zanzibar beach for locals and tourists alike

For geography, additional details of the history of Zanzibar, and other traditional recipes, see my previous post entitled “Zanzibar Sesame Flat Bread with Calamari Curry and Coconut Rice“

What is the Zanzibar Sesame Flatbread?

The Zanzibar Sesame Flatbread known in Swahili as Mkate Wa Ufuta, is one of my all-time favorite flatbreads. It resembles the Indian Naan, but this yeast bread is enriched with coconut milk and sesame seeds rendering a unique flavor clearly from the tropics. The milk and egg yield such an addicting richness that one bite just isn’t enough. This bread is easy to make and doesn’t require a full day in the kitchen like most breads. It’s light and freezes well so you can eat only what you need for a particular meal or snack.

What can you eat with this flatbread?

The Zanzibar sesame flatbread goes well as a side to most any rice dish, curry, and seafood. Serve it with a side of hummus. If you’re a fan of naan, you will love this flatbread. The people of Zanzibar were brilliant in modifying a bread recipe like naan by adding ingredients specific to their culture. Give this recipe a shot, you won’t be disappointed!

If you would like a visual of this recipe, check out my YouTube video entitled “Learn How to Make the Traditional Zanzibar Sesame Flatbread (Mkate Wa Ufuta)”. The recipe is also below for your convenience. Enjoy!

Print Recipe

Zanzibar Sesame Flatbread (Mkate Wa Ufuta)

The Zanzibar Sesame Flatbread known in Swahili as Mkate Wa Ufuta, is one of my all-time favorite flatbreads. It resembles a lot to the Indian Naan, but this yeast bread is enriched with coconut milk and sesame seeds rendering a unique flavor clearly from the tropics. The milk and egg yield such an addicting richness that one bite just isn't enough. This flatbread goes well as a side to most any rice dish, curry, and seafood. It would go great with a side of hummus. This traditional recipe was adapted from Leite’s Culinaria.
Prep Time40 minutes
Cook Time20 minutes
Resting and Rising Time1 hour
Total Time2 hours
Course: Appetizer, Side Dish, Snack
Servings: 6 flatbreads

Ingredients

  • 3½ cups all-purpose flour 420 grams
  • 2¼ tsp active dry yeast 1 pkg, ¼ oz, or 7 grams
  • 1½ tsp salt plus more to sprinkle on both flatbread sides
  • 1 cup + 2 tbsp full-fat canned coconut milk plus more as needed
  • 1 large egg
  • ¼ cup neutral oil (avocado, grapeseed, vegetable) 1½ oz or 50 grams
  • 3 to 4 tbsp sesame seeds toasted or untoasted

Instructions

  • In a large bowl or stand mixer bowl, if using, whisk together the flour, yeast, and salt. Stir in the coconut milk and egg just until combined. Run the stand mixer on low (for 10 minutes) or scoop the dough out onto a lightly floured surface and knead for 10 minutes. At first, the dough will be dry, but it will smooth out after a few minutes. The dough will be dense and firm rather than spongy and soft like traditional bread dough. If the dough seems too dry, add another tablespoon of coconut milk as you knead.
  • Once kneaded, cover the bowl of dough (or return the dough to the bowl) with plastic wrap and place it in a warm area to rest for about an hour. The dough will rise slightly and become puffy and soft, but it likely won’t double in size. However, the longer you let the dough rise in a warm the area, the lighter the dough will be.
  • Divide and shape the dough into 6 balls. Roll by hand the dough into a log, cut in half, and cut each half into thirds. This will yield 6 relatively equal size balls of dough. Using a rolling pin, roll each ball into the size of a tortilla. The dough should be flat as it will puff and rise as it cooks. Brush the top side of each dough round fairly generously with oil, sprinkle each with sesame seeds and lightly with salt, Gently press the seeds and salt into the dough.
  • Heat a large saute pan over high heat. After 30 seconds, check the heat by splashing a little water to see if it sizzles. If so, the pan is ready. Turn the heat down to medium and place a dough round in the skillet, sesame-side down, and cook until the top side bubbles up ever so slightly and the underside turns golden brown. This will take about 2 minutes. Brush the top surface of the uncooked dough with oil, sprinkle with some sesame seeds, and add a little salt. Flip the dough over to cook on the other side. The flatbread is ready with both sides are brown and the middle is cooked.
  • Transfer the cooked flatbread to an ovenproof plate covered with foil. Place the cooked flatbread on the plate and cover with another piece of foil. Place in the oven set at 200˚F / 93˚C to keep warm. Continually add other flatbread as they are cooked. Be sure to wipe out the pan with paper towels between each flatbread to remove any sesame seeds to prevent them from burning. Serve the flatbread warm.

Video

Notes

*Be sure to stir the coconut milk to ensure a smooth mix of coconut cream from the top of the can and the coconut water from the bottom of the can.
*Use a neutral (flavorless oil), however, you may try coconut oil to enhance the tropical, coconut flavor.
*Serve the flatbread warm with soups, stews, chilis, curries, seafood, hummus, alone, or slathered with butter.
*Freeze any uneaten flatbread and take out what you want when ready to eat it. Simply microwave it for 20-30 seconds plus more, if needed.

Interested in some other white breads? Check out these recipes.

The Mexican Bolillo (Perfect for the Super Bowl!)

The Berry Rolls (A family recipe!)

Hokkaido Japanese Milk Bread Hokkaido Japanese Milk Bread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

How to make Pan Micha: Blend of 2 Countries

Panamanian Pan Micha

The new year has begun. Adios 2020 and never return! Well, I think most of us feel this way; however, the never-ending, ever-so optimist in me recognizes there was some good in 2020… you just have to look a little harder than normal. 😊

A new year represents hope and optimism.

With the optimism of what a new year, restart, refresh, etc. can bring, I decided to go back to the basics in my baking venture. However, “back to the basics” with a flare! After several months of sweet, rich breads, it’s time to settle down and get back into a routine. I think we could all use a down-home, versatile, comforting loaf of bread that is simple to make, yet beautiful to look at, and pairs well with almost anything. That leads us to “How to make Pan Micha: Blend of 2 Countries”.

Want a brief history of the 2 countries blended?

For the detailed history of this bread see my previous blog “November Belongs to Panama: Part 1” where you learn all about the Panama Canal and how that impacted the creation of the Pan Micha. It really was a seamless blend of the French and Panamanian cultures. What a way to start 2021 (ooh… that date was weird to type) with a positive outlook on how a multicultural society can enhance all of our lives.

It all started with the Panama Canal!

The Panama Canal

The Panama Canal was such a feat, an engineering marvel that bridged countries and cultural gaps. It truly is and was at the time a multicultural wonder. Its physical construction during the late 1800s to early 1900s brought people together like no other event had ever done.

Imagine blending cultures from China, Africa, Middle East, Europe, and the United States. Magic was bound to happen as people learned from others. They each truly learned the best the corners of the world could offer and then integrated that into their own lives. We are so lucky that food became the cornerstone of those cultural connections.

That leads us to “How to make Pan Micha: Blend of 2 Countries”. First, what is it?

French Baguette
Country round loaf

The Panamanians were intrigued with the long, crunchy exterior French baguette and the simple French Miche bread (which just means round loaf). So, they modified those recipes to create the simple, clean, white flour only Pan Micha, known as the Round Loaf… but Panamanian style! You’ll notice that my Pan Micha is more like a Pan Rectangular. HA!

Check out my video on “How to make Pan Micha: A Blending of 2 Countries“. See the recipe below as well for details.

Print Recipe

Panamanian Pan Micha

A blend of two cultures is the origin of the Pan Micha, a simple country white bread modified and in the style of Panama, but by way of France. If you enjoy a baguette, try it in the form of a loaf. You still get the crispy exterior but more of the soft interior. This is a great sandwich bread, comforting to dunk in soup or chili, tasty with butter and jam, or heavenly with butter alone. This recipe is adapted from 100 Recetas Tipicas Panamanas de Dona Dora and Kitchen Butterfly
Prep Time1 hour 20 minutes
Cook Time40 minutes
Rising Time2 hours
Total Time4 hours
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Servings: 16 for 2 loaves

Ingredients

Starter Ingredients:

  • 2¼ tsp active dry yeast same as 1 envelope
  • ¼ cup warm water 100˚F-110˚F / 38˚C-43˚C
  • 1 tsp sugar granulated

Dough Ingredients:

  • 2 tsp salt
  • 2 Tbsp butter melted
  • 2 Tbsp sugar granulated
  • 2 cups warm milk 100˚F-110˚F / 38˚C-43˚C
  • 6 cups bread flour start with 5 cups and add ½ cup as you go until shaggy
  • 1 egg beaten

Instructions

Starter Directions:

  • In a large bowl, dissolve yeast and 1 tsp sugar in warm water. Allow 5 minutes for the yeast to bloom.

Dough Directions:

  • To the starter, add salt, melted butter, 2 tbsp sugar, and warm milk. Whisk in 3 cups flour and mix well. Then move to a wooden or sturdy-handled spoon and add another 2 cups flour mixing well. Continue to add ½ cup of flour at a time until the dough is a shaggy mess (5 ½ – 6 cups total). You many need to knead in the last ½ – 1 cup of flour.
  • On a lightly floured surface, scoop out the dough and knead until it is elastic (about 10 minutes).
  • Place the dough back into the bowl. Cover the bowl with plastic wrap sprayed with cooking spray and set the bowl in a warm area until the dough has doubled in size ~ hour.
  • Deflate the dough and scoop it back out onto a lightly floured surface. Knead a little more. Shape the dough into a simple rectangle. Using a sharp knife, cut the large loaf in half to make two loaves.
  • Move one half aside and flatten the other half with your hands into a rectangle. Use the French omelet/letter fold to shape the dough. Fold one third over to the center and pinch the seams together. Then, fold the other side over to the center and pinch the seams together. Voila! Fancy French fold.
  • Manipulate the dough a little to make it fit into a greased loaf pan. Use the edges of your palms and flatten the end enough to make a crease that will allow you to fold under the ends so you have a pretty and smooth dough on the top and sides. Place dough seam side down into a greased loaf pan.
  • Repeat steps 5 and 6 with the other dough half.
  • Cover both pans with plastic wrap sprayed with cooking spray. Set both in a warm space to rise ~an hour. The dough should rise above the pans.
  • Preheat oven to 375˚F / 191˚C. Place a cookie sheet on the bottom rack level with the top rack in the middle position.
  • Brush both dough tops with egg wash using the 1 beaten egg. Score the tops of each using a sharp knife. Make crisscross slices to form diamond-like shapes or any pattern you want. Sprinkle on flour to get that artisan look.
  • Boil 1 cup water to pour into the cookie sheet when you place the bread in the oven. The hot water will produce steam that will crisp up the bread edges.
  • Place the two loaf pans in the oven, quickly pour the hot water into the cookie sheet and shut the oven door. Bake for 35-40 minutes or until the internal temperature reaches 190˚F / 88˚C.
  • When baked, let the bread cool in the pans for 10 minutes. Then, remove, slice, and enjoy!

Video

Interested in some other simple white breads? Check out these recipes.

The Mexican Bolillo (Perfect for the Super Bowl!)

The Berry Rolls (A family recipe!)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Zesting Made Easy and Safe for Scrumptious Food!

My 2 Favorite Zesting Methods!

Zesting can make all the difference in baking, cooking, or getting that “curb appeal”.

Is zesting something you’ve never done or dreaded because it’s an extra step or you just don’t know how? Well, fret no more! Here are some easy tips and tools to make your life easy peasy. This is what I call, zesting made easy and safe for scrumptious food! Zest provides a freshness and natural fruit flavor to all sorts of baked goods, soups, salads, and meat dishes.

Depending on what you’re zesting and the type of zest you need, there are a couple of tools that are easy, safe, and get the job done with amazing results! These are my personal favs that I use in the kitchen for all sorts of cooking, baking, and just making things look pretty.

Microplane it or Veggie Peel it!

There are several ways to create zest from your fruit or veggies, but for years I have gravitated towards these top two favs. I have no affiliation with any companies, I just really love and use these products all the time! The microplane and veggie peeler each serve different purposes, but both require little effort. The best reason to use these two items is that you don’t have to worry about accidentally adding any bitter pith to your dishes or injuring your hands or fingers in the process.

Great uses for a microplane are…

Microplane

-mincing fresh garlic,

-mincing fresh ginger or turmeric roots,

-grating fresh whole nutmeg,

-finely grating hard cheeses like Parmesan or Pecorino,

-finely grating chocolate to top hot chocolate, cakes, pies, cookies, and breads,

-for anytime you want a small amount of a finely grated or minced ingredient

Great uses for a veggie peeler are…

Veggie Peeler

-peeling the outer edge of a vegetable like a potato (duh!),

-zesting strips of fruit peels for a topping or fresh addition to your beverage,

-making noodles from thin strips of veggies like zucchini, carrots, cucumbers, etc.,

-shaving off thin strips of butter,

-de-stringing celery (to remove the thick outer strings),

-for chocolate shavings,

-mincing onion by going against the grain of the onion as you shave it,

-shaving of cheese for a topping over vegetables

Zesting Tips:

-The microplane and veggie peelers are great for zesting because the sharp grates are narrow enough to only zest the outer layer of the fruit skin whereas another sharp edge like a knife may not give you the control you need to avoid the ever-so-bitter white pith.

-Purchase organic fruit and veggies to limit chemicals and pesticides that were sprayed on the crop. Washing will not remove chemicals and pesticides as much of them were absorbed in the fruit themselves.

-Wash and dry all fruit and veggies intended to be zested to remove any dirt or unwanted particles.

-Make sure the skin of your fruit is dry before zesting or it will just stick to the microplane or other zester and you won’t be able to accurately measure the zest as it will be waterlogged and sticking together.

-For the microplane, place the end (the opposite end of the handle end) of the microplane on a flat surface like a cutting board or over a bowl where the end lays on the bowl edge. This will provide you with control, stability, and support thus offering safety while you’re grating your ingredient.

Check out my video on how to zest properly using a microplane and veggie peeler, “Zesting Made Easy and Safe for Scrumptious Food!”

Looking for recipes that call for zesting? Check out my blog post with video!

Pan de Muerto

German Stollen

Italian Panettone

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

How to Make the Classic Italian Panettone

Italian Panettone

Holidays are here but not for long.

Don’t forget to make a great little Christmas bread for your holiday feast! Why not learn how to make the classic Italian Panettone with tips? I just love this bread and all things about the Panettone. The flavors and shape remind me of all things Christmas. Here’s my “Christmas” list of the comparisons.

How the Panettone is ALL things Christmas: the Panettone is…

-sweet and only eaten once a year,

-whimsical and fun with its tall shape (like a Christmas tree),

-has its own-colored lights (dotted dried fruit),

-often given as a gift,

-wrapped in its own Christmas paper (parchment paper) with a bow,

-decorated with snow (powdered sugar) or lights (dried fruit and nuts),

-most everyone likes it and those who eat it look forward to it every year!

Are you sold on the Panettone yet?

Notice the dried fruit dispersed throughout and the tall shape

Check out my newly uploaded video on How to Make the Classic Italian Panettone and watch the end to see my unpleasant surprise! I shouldn’t be surprised… its 2020. I’m over the surprises this year has brought! Needless to say, this bread took me 2 days (don’t ask!!)! BUT I’ve worked out the kinks, so you can make it in less than one flawlessly. 😊

I have updated the recipe from last year (see below), and I have a short video on how to make a makeshift Panettone bread mold using items commonly found in the kitchen. There’s no need to buy a Panettone pan OR order Panettone molds online. I’ve got you covered so you can make it today!

If you haven’t already, check out my Italian Panettone bake blog from last year full of history and yet another disaster. Do I ever learn from my mistakes? Well, I thought I had it under control this year. Yeah, right!

A Difficult Year Should End on a Positive Note.

As this is my favorite time of year, I’m glad I can close this holiday season with a successful bake. While this year has been full of lemons, hope is what keeps us going. May you feel blessed, hope, peace, and love as it comes to an end.

Print Recipe

Italian Panettone

The classic Panettone is a rich and tasty traditional holiday sweet bread great for breakfast, dessert, or snack. I have even used it as a base bread ingredient in my Thanksgiving savory stuffing! This is a great recipe with substitutions based on your preferences; just see my notes. Try it this holiday season! This recipe is an adaptation from recipesofitaly.com
Prep Time2 hours
Cook Time1 hour
Rising Time4 hours 30 minutes
Total Time7 hours 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Servings: 8

Ingredients

Yeast Sponge

  • ½ cup all-purpose flour
  • ⅔ cup milk
  • 3½ tsp active dry yeast
  • 1½ tsp honey

Dough

  • 3½ + ¼ cups all-purpose flour divided
  • 3 whole large eggs
  • ⅔ cup granulated sugar
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • 1½ cups raisins or dried cranberries or mix of dried fruit
  • ½ cup candied fruit diced homemade or store-bought
  • ½ lemon zest
  • ½ orange zest
  • ½ cup = 1 stick butter
  • 1 tsp salt

Instructions

Yeast Sponge

  • In a microwave-safe bowl, whisk together the milk and honey and heat in the microwave for 45 seconds. The liquid should be warm to the touch and reach 100˚F-110˚F / 38˚C-43˚C, if using a thermometer. If it is cool, heat in 10 second intervals until warm.
  • Whisk in the yeast and flour until the ingredients are smooth and dissolved. Set mixture aside for 10-15 minutes until the yeast is activated. It will be frothy and almost doubled in size.

Dough

  • Soak the raisins or dried fruit (not candied fruit). Place the raisins or dried fruit in a small bowl and cover with boiling water. Set aside the soaking fruit until ready to use them.
  • While the yeast is foaming and the dried fruit is soaking, in a large bowl add the dry ingredients: 3½ cups flour, sugar, lemon and orange zests, and salt. Stir well.
  • Melt the butter either in the microwave or on the stove top and set aside to cool down to below 115˚F / 46˚C but still melted.
  • While the butter is cooling, make a well in the center of the flour mixture.
  • Pour the activated yeast sponge in the flour well center. Then add the slightly cooled, melted butter, eggs, vanilla and almond extracts.
  • Using a heavy-duty spoon or spatula, begin mixing the flour into the well with the wet ingredients. Continue to stir until combined. The dough should be dense, wet, and shaggy.
  • Prepare a floured surface on which to knead. Scoop dough out onto the surface and knead adding in only enough flour to prevent the dough from sticking. Continue to knead for about 8 minutes until the dough is smooth is pliable.
  • Form the dough into a ball and place it back into the large bowl sprayed with cooking spray. Cover the bowl with plastic wrap also sprayed with cooking spray. Set the bowl in a warm area for about 1½ hours or until doubled in size.
  • In the meantime, drain the raisins (or dried fruit), pat dry with a paper towel, and set aside.
  • Preheat the oven to 350˚F / 177˚C.
  • Turn the dough out onto a floured work surface and knead for an additional 2-3 minutes. Roll out the dough into a rectangle that measures roughly 14" long x 12" wide (like you're making cinnamon rolls).
  • Place the raisins (dried fruit), candied fruit, and the final ¼ cup flour into a bowl and mix well to coat. Pour the mixture into a strainer to shake off excess flour.
  • Scatter the fruit mixture onto the rectangle dough and slightly press the fruit into the dough.
  • Roll up the dough like a cinnamon roll starting at one long side to resemble a long log.
  • Then, roll one end up like your making 1 large cinnamon roll (also looks like a snail). Manipulate the dough into a ball so that the creases are sealed and the fruit is under the dough. You can also clasp your hands lightly behind the ball of dough and gently pull the dough towards you with your hands, letting the dough scrape against the work surface. Repeat this process until the dough forms a smooth, round ball on all sides. This should seal all edges of the dough and create a firm, nicely round ball. If some fruit pulls through the dough, just add it back in as necessary.
  • Place the ball into a Panettone form and on a cookie sheet for stability. If you don't have a Panettone parchment paper form, you could also use a round casserole dish, a Dutch oven or a 10-inch round cake pan with high sides.
  • Cover the dough with plastic wrap sprayed with cooking spray and set it in a warm area to rise. It will take 2-3 hours. The dough should rise to, if not, above the Panettone form sides.
  • Place in the 350˚F / 177˚C preheated oven for 30 minutes. After 30 minutes, place foil on top of the loaf to prevent it from overbrowning and decrease the temperature to 325˚F / 163˚C. Bake the Panettone for another 65 minutes. If you have a thermometer, check that the internal temperature is 190°F / 88°C before you remove the loaf.
  • Set the baked Panettone aside to cool for 1 hour before slicing. Cut the Panettone into wedges and serve.

Video

Notes

*Use your favorite dried fruits in place of the raisins.
*In place of boiling water to soak the dried fruit, use your favorite liquid (not boiled, though). Try orange or cranberry juice. Cointreau or rum is common as well.
*Sprinkle powdered sugar over the top for a pretty presentation.
*If you don’t have a proper dish with tall sides for the traditional, tall Panettone, see my video on how to create a makeshift version that works just as well. Here’s a short description of that “crafty” process.
-Spray the bottom of an ovenproof saucepan with cooking spray. Cut out parchment paper to fit the bottom of the pan and place it flush on the saucepan bottom. Cut off the sealed bottom of a large paper lunch sack (it now has openings at the top and bottom, but it is solid all around). Set the brown paper bag into the saucepan with the openings at the top and bottom so that it becomes the lining of the saucepan. Cut a sheet of parchment paper to the diameter of the saucepan and place it inside of the brown bag so it lines the brown bag entirely from top to bottom. You now have 3 layers on the edges (parchment paper, surrounded by brown bag, surrounded by saucepan). Spray the inside of the parchment paper. Fold down the tall brown bag and parchment paper above to where the Panettone might rise. Place the Panettone dough in the saucepan so that it is surrounded by the parchment inside of the brown bag that is surrounded by the saucepan. The purpose of all of the this is to keep the Panettone contained in diameter with the flexibility to rise as much as it needs.

Looking for the homemade candied fruit peels used in this bread bake? Check out my blog post with video!

Homemade Candied Fruit Peel

Need a makeshift Panettone pan?

Homemade Panettone Form / Mold

Would you like another traditional holiday bread?

German Christmas Stollen

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

German Christmas Stollen: Why it’s the Perfect Holiday Bread

The German Christmas Stollen with Homemade Candied Fruit Peels and Marzipan

Thanksgiving to Christmas is my favorite time of year. As a homebaker and cook, I thrive on researching, discovering, and venturing to make recipes and traditional dishes from all over the world. Baking and cooking this time of year makes it all so special. Why? The reason is that I always discover how baking the world breaks cultural boundaries, centuries, and social classes. For me, this is the definition of the season, and it just so happens that discovering commonalities through baking the world is the epitome of all things good. Thus, “German Christmas Stollen: Why it’s the Perfect Holiday Bread”.

The Best Bakes are those that Connect…

My favorite foods and bakes are those that remind me of my childhood but can take me to another place, a new place, a place I would have never experienced otherwise and one that has an organic connection to my own world. That kind of connection is what the holiday season is all about, a time of giving, peace, hope, and love. All these components become apparent in my searches and are what I’m blessed to realize when the search and bakes are complete. When I find that one, special recipe that speaks to me on multiple levels and reminds me that we are all interconnected and have the same wants and needs regardless of culture, race, social class, religion, gender, or age. I’m reminded that this time of year emphasizes how much we are all alike.

View of the Homemade Candied Fruit Peels, Raisins, and Marzipan Roll

The German Christmas Stollen is that bread for me this season.

After my second year of baking the German Christmas Stollen, I have learned and appreciated even more of what this bread represents. With the multi-day preparation and all the homemade components (candied fruit peels and marzipan), it feels like home, and it’s not even a food I ate as a child or an adult. I had never eaten stollen before last year and didn’t know what it was. Now, I almost feel like I can’t NOT make it every year. It’s becoming that one must-have holiday bake from my childhood that I never had. That’s how connected I feel to this bread. Oddly enough, it’s not even a bread I can eat in its traditional glutenous form. However, for me it’s the baking, smells, and preparation where I find the connections, not the eating.

German Christmas Stollen: Final Version

Details on Childhood Connections and History of the German Stollen…

Last year, I posted a detailed blog on the history, discovery, and childhood connections of the German Christmas Stollen (i.e. Fruit Loop Syrup and Jelly Orange Slices). Feel free to read it here “The German Christmas Stollen”. So, this year, I just want to reflect on the bread and focus on the visual of the bake in my video. Therefore, to that, take a moment and watch, “German Christmas Stollen: The Perfect Holiday Bread”.

For the recipe, check out The Daring Gourmet: BEST German Christmas Stollen

This is a fun bread to make because of all the homemade components and the many childhood connections. Even during the holidays when we tend to bake and cook traditional foods, we can find ourselves connecting to cultures around the world.

Looking for the homemade ingredients used in this bread bake? Check out my blog posts with video!

Homemade Marzipan

Homemade Candied Fruit Peel

Would you like another traditional holiday bread?

Italian Panettone

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

How to Make Marzipan: Candy or Ingredient!

Marzipan as an ingredient

Marzipan is the candy and ingredient of the season!

It’s known in many countries outside of the United States as THE Christmas candy and used in all sorts of holiday baking. While marzipan is a favorite this time of year, it is eaten year-round. It’s a quick, no-fuss, no-bake candy that will impress almost anyone. Thus, “How to Make Marzipan: Candy or Ingredient!”

Marzipan is a traditional European and Middle Eastern candy. It’s base mixture is ground almonds, powdered sugar, and a liquid which usually includes egg white, corn syrup, or water. Often you can find the additional flavorings of almond extract and rose water, which is traditional.

Marzipan AKA Almond Paste or is it?

Marzipan may also be called almond paste, but they are different and used differently. Here’s the quick rundown of each. Like marzipan, almond paste has ground almonds and sugar. The difference is that marzipan is sweeter and smoother making it moldable for shaping into candies and fondant for cakes. The marzipan’s smooth, moldable texture comes from the egg white addition. Almond paste is preferred in baked goods while marzipan can stand on its own and is more versatile. Both have their place and both are incredibly, tasty ingredients.

My preferred marzipan recipe is simple and calls for ground almond flour, powdered sugar, almond extract, rose water, and either egg white or water (I’ve used both). Pulse all ingredients in a food processor, form it into a log, and wrap it up tightly in plastic wrap to store until ready to use. That’s it! It’s a very simple looking candy, but with a little imagination, it can look exquisite. It’s about the simplest, most elegant candy you can whip up in minutes.

Decorated marzipan into a peach: endless imagination!

Here’s the recipe

Thanks to The Daring Gourmet for the “BEST Marzipan and Almond Paste Recipe” with suggestions and substitutions.

How Can We Eat Marzipan?

Since marzipan is a base candy, you can eat it as soon as you make it. For decoration, add food coloring and shape it into flowers or other decorative elements to top a cake. Shape colored marzipan into fruit or vegetable shapes and place on a plate or in a bowl and use as décor for your tablescape and dessert. Dessert and décor all in one! Add some dried fruit, candied fruit, or nuts to the base and enjoy. You can also dip it into white, milk, or dark chocolate and then top it with almonds or colored chocolate for a festive-themed candy.

Molded marzipan into delectable candy!

Not only a candy, but marzipan makes an incredible, delectable ingredient in baked dishes like the German Stollen or mixed in with flour in chocolate cake for that almond flavor. You can also use it as “frosting” for a cake. As a frosting, it seals in the moisture of the cake keeping it from drying out so quickly.

Marzipan AS an ingredient in German Stollen

If you would like a visual on making marzipan, see my video on “How to Make Marzipan: Candy or Ingredient!”

Looking for a bread bake to incorporate homemade marzipan?

German Stollen

Would you like another traditional holiday bread?

Italian Panettone

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

How to Make Candied Fruit Peels: Indulgence with Health Benefits

Homemade Sugary, Fruity, Candied Fruit Peels

All things that make up the holiday season are reminders of my childhood.

This jolly, peaceful time fills me with warm, fuzzy feelings that make me long for the past. Thus, every year at this time, I strive to engage in activities that take me back to those times that represented for me joy, peace, love, and hope. Food is always at the forefront of my mind, particularly during the holidays. What’s merrier and brighter for the holidays than homemade breads and sweets? Revisiting traditional holiday breads comes with multi-day preparations that really set the mood and tone for the season. The first prep for these sweet and indulgent holiday masterpieces involves a rather “healthy” component. Let’s learn “How to Make Candied Fruit Peels: Indulgence with Health Benefits”. Yum!!

Homemade, sweet, and nutritious!

What is more reminiscent of most people’s childhood than sugary, jelly candy made of pure sugar with a hint of fruit, aside from chocolate, of course. But think about it, most childhood sweets are just that. Homemade candied fruit peels taste just like those sugar-ladened kid treats, but they are fruit with a hint of sugar that’s just as sweet.

NOT homemade!

While it may seem that homemade candied fruit peels are exclusively American since their store-bought processed counterparts can be purchased almost anywhere, in truth, they are very worldly. They are ingredients in all sorts of sweet bakes from around the world particularly breads and cookies. In fact, these homemade candied fruit peels are going to end up in the German Stollen and the Italian Panettone recipes already on this site with updates and videos coming soon. It’s that time of year for all things sweet all over the world. Why not venture out of that holiday comfort zone and try a new recipe, particularly one with many homemade components and all of the seasonal flavors?

If you would like a visual of this recipe, see my newly uploaded video on “How to Make Candied Fruit Peels: Indulgence with Health Benefits!”

Here are the “How to Make Candied Fruit Peels: Indulgence with Health Benefits” highlights worth noting:

-Choose any combination of your preferred citrus fruits with a peel,

-Use a veggie peeler (zester) to cut thin peels WITHOUT the pith,

-OR score the exterior fruit with a knife and use your fingers to peel off the skin AND white pith,

-Trim off excess pith using a knife (if the pith is too thick for your liking),

-Use the leftover fruit in whatever capacity you choose,

-Boil peels in water for 15 minutes to reduce the bitterness of the pith; do this 2 times unless no pith, then just boil 1 time,

-Heat water and sugar until sugar dissolves and add peels to cook for 15 minutes,

-Remove a few peels at a time, drain, and coat in sugar for a crusty exterior and lay them out on a cooling rack to cool and dry,

-OR Remove a few peels at a time, drain, and lay them out on a cooling rack to cool and dry,

-Allow 1-2 days for complete drying (on the counter) and then store in a sealed container for a month (fridge) to many months (freezer),

-Thin peels without pith will be leatherlike,

-Thick peels with pith will be chewy and work well in baked goods after chopping,

-Save the fruit syrup (what I call liquid gold, AKA Fruit Loop Syrup) for sweetening beverages and providing a citrus flavor. Poor it over pancakes or waffles for that sweet, citrus topping. Add it to sparkling water or plain Kombucha for additional flavoring.

Potential Health Benefits of eating Homemade Candied Fruit Peels.

Eat your lemon peel and pith!

There are many health benefits from eating the fruit skins (peels) and the white pith. However, you should realize that after boiling them in water, some of the nutritional value will be lost in the discarded water. Nevertheless, there are still nutrients available with homemade candied fruit peels and are a much healthier option than store-bought fruit candy since you control the amount of sugar that is added.

Don’t forget to eat that orange peel with pith, too!

Believe it or not, fruit peels and their white pith have MORE nutrients and health benefits than the fruit they surround. In fact, think of these pretty, colorful skins as armor for not only the fruit themselves but our bodies. Find ways to consume the whole fruit, not just the juicy, inner, fruit pulp. Adding fruit zest and making your own candied fruit are two easy palpable methods of preparing the whole fruit for consumption. You can also just eat it all as is! Not only that, but by eating the whole fruit, you limit food waste. Win, Win!!

Fruit Peels and Pith Nutritional Highlights:

– fiber rich that may help lower cholesterol,

– vitamins A, C, B5, and B6,

– calcium, folate, niacin, riboflavin, and thiamin,

– hesperidin (flavonoid) may help blood vessels function better and reduce inflammation,

– naringenin (flavonoid) is an antioxidant and anti-inflammatory that may help to reduce carbohydrate absorption and reduce rapid blood sugar rises,

– overall, the pith and peels are immune-boosting, cancer fighting, fiber rich, vitamin packed armor

In fact, Eat the WHOLE fruit!

Important note!!

It is highly recommended that you choose organic fruit for any fruit peel you intend to consume, whether it’s through zesting or any other method. Non-organic fruit is not free of pesticides or other chemicals that may be sprayed on or near the crop. The safest, cleanest fruit to this day is organic or homegrown where you know how the crop was treated. Also, buying locally or growing your own will ensure a safe product and provide more nutrients because produce begins to lose them as soon as they are cut or picked. And finally, clean, local eating ensures sustainable living for us and our environment.

Final Thoughts…

Bottom line: Buy organic for fruit you intend to eat the skin, eat the whole fruit for maximum health benefits, and find ways to prep the typically “inedible” parts so you can enjoy them. Don’t forget! Eating the whole fruit limits food waste and buying locally increases nutritional value as the fruit begins to lose it as soon as it is picked.

Print Recipe

Homemade Candied Fruit Peels: Guiltless Candy!

This homemade candied fruit peel recipe is great to make during the holidays for a guilt-free candy or to use as an ingredient in making traditional holiday breads like the iconics German Stollen and Italian Panettone. Regardless of how you use it, this indulgent yet "healthy" treat will curb your sweet tooth and make your kiddos smile all while reaping some health benefits. This recipe is an adaptation from "How to make Candied Orange and Lemon Peel" by The Daring Gourmet.
Prep Time30 minutes
Cook Time1 hour
Cooling and Drying Time2 days
Total Time2 days 1 hour 30 minutes
Course: Dessert, Drinks, Snack
Cuisine: American, Italian

Ingredients

  • 4 oranges
  • 1 grapefruit
  • 2 lemons
  • 2 limes
  • 2 cups granulated sugar plus more for the final coating (optional)
  • 1 cup water plus more for boiling the peels

Instructions

  • For each citrus fruit, be sure to wash and clean it well. Slice off both ends. For thinner, pithless (leatherlike) peels, use a veggie peeler and just cut off the external colored skin in 1/4 inch strips. For chewy peels best used chopped in baked breads and cookies, use a knife to score and peel by hand. Simply score each fruit into sections from end to end (attempt 1/4 inch strips). Use your fingers and peel off the rind (peel and pith) into strips (based on your scoring sections.) You can cut off more pith, if you choose. You can also cut the strips into narrower strips after you've peeled them off the fruit. Store the peeled fruits into sealed containers or bags in the fridge and use for anything else.
  • In a large saucepan, place all peelings and cover with water.
  • Bring to a boil and cook for 15 minutes. Boiling the peels helps to remove the bitter pith flavor.
  • After 15 minutes of boiling, pour the peels into a colander and drain over the sink. Rinse well and place them all back into the large saucepan. Repeat by covering with water, boiling for 15 minutes, draining, and rinsing. You will likely need to do this 2 times unless you use thinner strips without pith. If no pith, just boil, rinse, and drain once. Place the boiled, rinsed, and drained peels into a large bowl and set aside.
  • To the same large saucepan, add 1 cup of fresh water and 2 cups of sugar. Bring to a boil for a couple of minutes until the sugar has dissolved. Add the fruit peels and simmer for 15-20 minutes stirring occasionally to create a fruity syrup.
  • In a medium bowl or pan, add some sugar to coat the peels.
  • Use tongs to remove some of the peels from the syrup. Allow the syrup to drain off and then place them in the bowl of sugar. Toss to coat. Shake off any excess sugar and place the peels individually onto a cooling rack set over a cookie sheet (to allow for additional draining). Continue this process with all of the peelings adding more sugar as needed to coat.
  • You may find the peels to be sweet enough without the extra sugar coating. If so, skip the sugar coating step and place the peels from the syrup on the cooling racks over a cookie sheet to dry.
  • Leave the cooling racks over the cookie sheets on the counter. It will likely take 1-2 days to dry completely. Once the peels are dry, store them in a sealed container or bag at room temperature for a month. For prolonged freshness, store them in the fridge for a month or longer and in the freezer for a couple of months.

Video

Notes

Fruit syrup: Do not discard the syrup. Use it to add citrus flavor to your beverages like sparkling water or even plain Kombucha. Consider pouring it over pancakes or waffles for a nice sweet, citrus topping. Let your imagination and taste buds guide you!
If you prefer softer peels to eat as candy, shorten the drying time and package them up sooner than the 1-2 day recommendation. Package them when they have reached your preferred dryness.
The peels will automatically soften when used in baked goods.

Looking for bread bakes that incorporate homemade candied fruit peels? Check out my older posts with additional blogs.

German Stollen

Italian Panettone

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Garlic 4 Ways: How and Why?

Roast it, Mince it, Smash it, or Leave it Whole!

Garlic is one of those ingredients that take on human qualities. It can be an introvert in one situation and an extrovert in another. I think most of us (all) are like garlic. Depending on our environment, we can shine brighter than necessary or hide like a hermit crab but still be present. Either way and every way in between, all provide opportunities to bring out parts of us and all together making us whole. Thus, garlic 4 ways: how and why.

Before I truly started to understand the depths of cook prep, the “why”, if you will, I didn’t care why garlic had multi-preparations in different dishes. I mean, garlic is garlic, right? The interesting thing is that once I began to learn the “why”, garlic prep had a whole new meaning and deserved care and thought.

That leads me to this blog and video. As I was preparing the video and blog on my Sinfully Rich and Silky 2 Way Mashed Potatoes, I realized all of the different garlic preps we could use in that dish, i.e. roast it, boil it with the potatoes either whole or smashed, rice it raw with the potatoes, or mince and whip it in. How different could the potatoes taste depending on the garlic prep? I realized that once you understand the different preps and why they vary depending on the dish, then we could decide how to prep it in a way we would most appreciate it. It’s all about preferences and individual taste buds. Thus, garlic 4 ways: how and why.

The introverted yet extroverted garlic bulb

Here are four specific garlic preparations and why they are used in different dishes.

Roast it, Mince it, Smash it, or Leave it Whole (or large chunks)

1. The first garlic prep is to roast it.

Simple as cutting off the root, add olive oil, salt, and bake it

HOW do we prep garlic for roasting?

See my YouTube video entitled “Garlic 4 Ways! How and Why? Does it Really Matter?” for the visual details, but here’s a shortened version of that.

  1. Take a whole garlic bulb and remove any loose exterior “paper”. Cut off the root end about 1/4 -1/2 inch into the bulb to expose the cloves.
  2. Rub olive oil all over the bulb and sprinkle with salt.
  3. Wrap the bulb in foil and place it on an oven proof tray/ cookie sheet. Place it in a 400˚F / 204˚C preheated oven for 30 minutes – 1 hour. Begin checking the bulb at 30 minutes and every 10 minutes after until the garlic reaches the caramelization level you want.
  4. Once removed from the oven, allow the garlic to cool in foil (~15 minutes) until you can touch it without burning your hands.
  5. Place your hand on the tapered end and squeeze the garlic cloves from their skins. You can use a small fork or knife if some are refusing to leave. 😊
  6. Now use it wherever you want!
Garlic rubbed with olive oil and salt

WHY should we prep garlic this way?

Roasting garlic decreases the pungent flavor of raw garlic. The caramelization adds a sweetness and smokiness to your dishes. It’s a great aromatic.

WHAT can we do with roasted garlic?

Add it as a topping for salads. Mash it with a fork and use it as a spread on sandwiches or on toast with a sprinkling of salt and pepper. Mash and swirl it into your soups. Mix it into your mashed potatoes or cauliflower. Mash and stir it into hummus. You can add it pretty much anywhere you want a mild garlic flavor, one that’s sweet and smoky.

You can even eat it all by itself as a condiment. In fact, I ate at a sandwich and soup chain months back (before the pandemic) where roasted garlic was on the condiment bar to put on your sandwiches, salads, or soups. Great idea!

Roasted garlic by itself

Think of roasted garlic like the love of your life. It’s so special, you don’t want to share it. 😊

2. The second garlic prep is to mince it.

Minced garlic

HOW do we properly mince garlic?

See my YouTube video entitled “Garlic 4 Ways! How and Why? Does it Really Matter?” for the visual details, but here’s a shortened version of that.

Most recipes call for this version of garlic prep. The easiest way to remove these little guys from their skins is to whack them, whack them with a knife… don’t be afraid!

  1. Lay the clove on a cutting board surface.
  2. Use the flat part of your knife and whack it to break the skin a little.
  3. Peel off the skin… it’s easy to remove because the skin is now broken.
  4. Using a knife with the sharp tip on the board to allow you control, just slice rocking your knife back and forth until the garlic is finely chopped (minced) OR use a Microplane to grate it.

WHY should we prep garlic this way?

Minced garlic easily disperses throughout your dish allowing for bits of garlic flavor in most bites. When garlic is minced into really small pieces, more of the sulfuric enzymes can escape and when these enzymes hit the air, they produce a more pungent flavor.

WHAT can we do with minced garlic?

Mince it in dishes where you want bold flavors, particularly in dishes where garlic is in the title. It’s ideal in ground meat mixtures for meatballs or in rubs with herbs for steak, fish, chicken, or turkey. Think about sauces or pestos, too.

Think of minced garlic like your best friend. You can be happy with it almost anywhere. 😊

3. The third garlic prep is to smash it.

Garlic smashed and ready

HOW do we properly smash garlic?

See my YouTube video entitled “Garlic 4 Ways! How and Why? Does it Really Matter?” for the visual details, but here’s a shortened version of that.

This is a method I used to never pay much attention to, but it has its place. I love this method now.

  1. Lay the clove on a cutting board surface.
  2. Use the flat part of your knife and whack it to break the skin a little.
  3. Peel off the skin… it’s easy to remove because the skin is now broken.
  4. You can cut off the root end or leave it on. Use the thicker part of your knife and press hard on the clove adding pressure and a little motion by rocking back and forth to really break it up until it’s flat and separated.
Garlic smashed underneath the flat part of the knife

WHY should we prep garlic this way?

Smashing garlic releases the juices thus thoroughly permeating and infusing your liquid or dish. With less enzymes released, it’s not quite as pungent as minced garlic, therefore, adding less of a garlicky taste.

WHAT can you do with smashed garlic?

Smashed garlic is good in roasts, stews, and stir-fry where you want a mellow garlic flavor, one that’s present, but a little standoffish. You can also use it in soups you intend to blend smoothly.

Garlic smashed flat on the knife

In this prep, think about garlic as that one acquaintance you like to see but in small doses. 😊

4. The fourth garlic prep is to leave it whole or cut into large chunks.

Whole garlic without the skin

HOW should we prep whole garlic? Duh!

See my YouTube video entitled “Garlic 4 Ways! How and Why? Does it Really Matter?” for the visual details, but here’s a shortened version of that.

This is the easiest garlic prep there is. Well, it goes without saying. Leave it whole or just a quick rough chop into large chunks. Just be sure to remove the skin first!

WHY should we prep garlic this way?

Whole garlic or large chunks provide a touch of garlic flavor since less of the sulfuric enzymes are released. If a recipe calls for adding garlic with the onions in a skillet to cook at the same rate, you should only rough chop it. If you mince it, you will burn it. Larger chunks can cook longer without burning. If you use smaller pieces, just add your garlic after the onions have turned translucent.

WHAT can we do with whole or large chunk garlic?

Raw whole garlic is great for rubbing onto toasted bread for that hint of garlic. Consider Italian appetizers like crostini or bruschetta (both are simple toasts with toppings like pesto (a sauce), cooked meat, herbs, and/or cheeses). Rub it on lightly toasted bread just prior to adding cheese for a garlicky, grilled cheese sandwich. Use whole or rough chopped garlic in anything you intend to blend like sauces, salsas, and hummus.

Garlic without skin and ready

I think of whole garlic like that neighbor you don’t see often, but you’re glad they’re there. 😊

Don’t forget the health benefits of garlic!

While garlic is in the onion family along with leeks and shallots, did you know that it was used in ancient history for medicinal purposes? It’s those sulfuric compounds within the garlic that provide those benefits. In fact, it’s sulfur we smell when we eat lots of garlic because it permeates throughout the body via the digestive tract. There are so many nutrients found in garlic, but it’s highest in manganese (cell and bone protector and good for brain function and the nervous system) and vitamin B6 (good for anemia). It is an antioxidant and anti-inflammatory to help fight colds. Garlic can lower blood pressure and cholesterol. Forget the apple a day to keep the doctor away… go for the garlic!!

Bottom line! How you prepare your garlic all depends on how much garlic flavor you want or how you intend to cook your garlic and with which ingredients you’re pairing garlic. While there are usually garlic prep recommendations in recipes, I always think of a recipe as a guide. In my opinion, you should adjust recipes based on your preferences and your taste buds. If you love the flavor of garlic, consider mincing it. For a mild garlic taste, just use it whole or in large chunks and remove it after cooking. Don’t forget the roasted option… it’s great everywhere! There you have it, garlic 4 ways: how and why.

Looking for a dish that incorporates garlic? Check these out!

Savory Bread Pudding (Gluten or Gluten Free)

Sinfully Rich and Silky 2 Way Mashed Potatoes

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

What are Fennel and Leek, Really?

Leek and fennel are two crazy-looking veggies to try!

Fennel and Leek are becoming common ingredients in recipes. However, they are not the easiest vegetables to decipher. I mean, look at them? Weird… is my first thought. But there’s so much to them. They add depth and flavor to lots of dishes and are not intimidating once you know how to cut, clean, and store them properly. Not only that, but there are inherent health benefits. So, we ask, what are fennel and leek, really?

What are they and why should we use them?

What is fennel, this crazy, white bulb growing weeds?

Fennel bulb with stalk and fronds

The fennel plant was originally grown in the Mediterranean, though currently found all over the world. It has small round white bulb at one end and long stalks with thin green grassy strands on the other. It is a yellow flowering perennial that grows best in dry soil near the coast. Believe it or not, it’s in the carrot family, though not considered a root vegetable. You can eat all parts of the fennel including the stalks and fronds. Think of the stalks like celery and the fronds like dill… only in looks.  See my YouTube video on how to easily cut and clean it appropriately.

Yellow fennel flowers

How can we use fennel?

The fennel bulb works well eaten raw thinly sliced in salads providing a nice crunch. The bulb has a mild taste cooked and added to soups, beans, and casseroles. The fronds are great as a pretty garnish for soups, salads, sandwiches, and casseroles. Fennel, in general, pairs well with grilled and roasted meats like fish and chicken. In fact, it goes beautifully with seafood… Mediterranean, remember?

Seafood pasta with fennel chunks
Edible stalk with tasty fronds

What does fennel taste like?

Fennel has a very mild licorice-like flavor. It adds depth but does not overpower any other ingredient. I’ve heard that even non-licorice fans enjoy it.

Think of fennel like any other veggie!

Are there health benefits to consuming fennel?

Yes! Fennel is highly nutritious as it is a good source of vitamin C, fiber, and manganese (cellular and bone protector). It also contains calcium and potassium. Fennel can be taken as an herbal supplement and has been known to help with digestive issues as it may relax the colon. It has also been associated with the decrease of respiratory tract secretions. It is considered an anti-inflammatory and provide antioxidant and antibacterial effects. Careful, though! As with any good-for-you food, eat it in moderation as high doses can interact with medications and is unsafe for pregnant women.

What is a leek, this giant-looking spring onion?

Giant-looking onion, no doubt!

The leek is a plant grown as a vegetable. It is native to eastern Mediterranean and Middle eastern countries. For a simplistic description, it really just looks like a giant scallion (green onion). There is a long white stalk on one end that turns to light green and then to dark green on the other end. It is in the onion family and all but the dark green parts can easily be eaten. Leeks are grown in regions where onions grow and are harvested during the fall months. The key to a good tasting leek is removing all of the dirt and grit hiding between the layers. See my YouTube video on how to easily cut and clean it appropriately.

The full leek: white with both light and dark green parts

How can we use the leek?

The white and light green parts of the leek are what most recipes recommend. You can chop them up and add them to soups and stews. They are great with potatoes (as in a leek and potato soup). However, while most of us don’t typically eat the dark green stalks of the leek, you might be surprised to learn that they do impart flavor. You can add the dark green stalks to homemade stocks. You can even boil them with potatoes discarding them when draining the potatoes. The leek stalks add a subtle onion/garlic flavor to the potato water or any dish for that matter.

Creamy Leek and potato soup

What does the leek taste like?

Leeks are known to have a mild onion to subtle garlic flavor. They are a great substitute for onions in many dishes. An upside to using leeks over onions is… no crying! That’s right! Save your tears for a truly happy pee-in-your pants moment. 😊

Quiche with leek rounds thinly sliced on top

Are there health benefits to consuming leeks?

Yes! Leeks are high in flavonoids (antioxidants) and thought to have anti-inflammatory, anticancer properties. They are rich in Vitamin K that lead to denser bones and lutein known to protect the eyes from cataracts. The next time you’re looking for a mild onion flavor, grab a leek!

Now that you know what fennel and leeks are, check out my short YouTube Video entitled: How to Easily Prepare Leeks and Fennel for your Dishes

Looking for a dish that incorporates leeks? Check this one out.

Savory Bread Pudding (Gluten or Gluten Free)

Interested in other kitchen tips?

How to Bring Butter and Eggs to Room Temperature Quickly

Prepping and Storing Fresh Herbs

Thanks for reading! If you enjoyed this post, please let me know. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Butter and Eggs to Room Temperature Quickly!

What do I do now?

Is it possible? How quickly are we talking?

Your recipe calls for room-temperature ingredients, particularly butter and eggs. Oops! You forgot to set them out an hour before you needed them, now what? Well, you could just ignore the suggestion (I mean, after all, aren’t recipes just guidelines, right?). Or you could actually do this, so your bake turns out amazing even when cutting corners! Duh! I’ll take that option, please; butter and eggs to room temperature quickly!

Well, it just so happens that THIS is the least of your worries. Reality is, it’s not a worry at all!

But first, have you ever considered the importance of baking with ingredients at room temperature? Room temperature refers to anywhere between 68˚F-77˚F / 20˚C-25˚C. For a better temperature gauge with butter, if you can easily run a butter knife through a stick of butter, you got it! For eggs, if the yolk breaks easily, that’s it!

Shhh… I’m going to tell you a little secret about butter and eggs. The secret lies in the answer to these burning questions. Why does room temperature matter? AND How do we accomplish this feat quickly?

Answers to the burning questions…

Why do room-temperature butter and eggs matter?

Room temperature butter and eggs are necessary in baking
  • Batter and dough will take less time to bake because all ingredients are at the same temperature,
  • Butter and egg yolks breakdown more easily when at room temperature thus making a smoother batter or dough,
  • Room-temperature ingredients prevent fat from hardening which can result in a clumpy, lumpy, curdled batter or dough,
  • Eggs at room temperature whip up to a much greater volume than when cold. Imagine a fluffier, fuller, lighter angel food cake or meringue! Ooh!

How do we QUICKLY soften butter to room temperature?

Cut into small chunks

Regardless of the amount of butter (1 tbsp or a cup), cut the butter into small pieces (size of an onion dice). Place the pieces in an appropriately sized bowl. Microwave for 10 seconds, remove, mash, and mix the butter with a fork. Return butter to the microwave for an additional 5-10 second intervals while mashing and mixing in between until softened to desired consistency. Cutting and mashing up the butter allows for equal heat distribution.

How do we QUICKLY bring eggs to room temperature?

Whole eggs, no problem!

For whole eggs, place the whole egg(s) in the shell(s) in a bowl with warm tap water to cover for 10-15 minutes while you prep the other ingredients. The eggs will be ready by the time you need them.

Cracked eggs, no problem!

For separated eggs, crack them cold straight from the fridge and separate the yolks from the whites into two separate bowls. Then, place those bowls in a bigger bowl or pan with warm water (faucet warm) for 10-15 minutes.

Voilà! Room temperature accomplished in hardly any time at all.

For a visual of these steps, watch my YouTube Video on Bringing Butter and Eggs to Room Temperature Quickly.

Interested in baking using room temperature ingredients? Check out these recipes.

Mexican Pan de Muerto

American “The Berry Rolls”

Hokkaido Japanese Milk BreadHokkaido Japanese Milk Bread

Thanks for reading! If you enjoyed this post, please let me know. I would appreciate a like, a follow, or even a comment. Check out my YouTube Channel as well to see videos of tips, blog bakes, and dishes. Until next time!