Breads, crackers, sandwiches and more from the L.A. Times Test Kitchen
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Culinary SOS: Cedar Creek restaurant in San Juan Capistrano shares its recipe for garlic bread.
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Carved turkey sandwich with kabocha spread and ancho-bell-pepper-cranberry chutney Total time: 1 hour, 20 minutes Servings: Makes 2 sandwiches Note: Adapted from Judy Han of Mendocino Farms Ancho-bell-pepper-cranberry chutney 2 red bell peppers, roasted, peeled and stems removed 1 ounce dried ancho chiles, stems removed 1 cup sugar 1/4 cup balsamic vinegar 1 cup leftover cranberry sauce or ½ can cranberry sauce with whole cranberries 1.
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Total time: 50 minutes Servings: Makes 2 sandwiches Note: Adapted from Michael Voltaggio of Ink.Sack Mostarda 1 (9-ounce) Granny Smith apple, peeled, cored and diced 1 3/4 cups (9 ounces) dried apricots and raisins 1 1/2 teaspoons cider vinegar Zest and juice of 1 orange 1 small cinnamon stick 1/4 cup (1¾ ounces) brown sugar 1/2 cup plus 2 tablespoons whole grain Dijon mustard In a saute pan over medium heat, sweat the apples until they start to become tender, stirring frequently, 4 to 6 minutes.
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Buttermilk biscuits and burnt orange honey butter 1 hour, 20 minutes.
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Mangalitsa lard biscuits and sausage gravy 1 hour, 10 minutes.
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English muffins Total time: 50 minutes, plus overnight proofing and rising times Servings: Makes 1 dozen muffins Note: This recipe calls for instant yeast or rapid-rise.
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Soft pretzels Total time: 1 hour, 20 minutes plus rising time Servings: 12 1 (¼-ounce) package active-dry yeast (2¼ teaspoons) 1 3/4 cups warm water 2 teaspoons light brown sugar 5 cups (22.5 ounces) bread flour, divided 1/2 cup (2 ounces) rye flour 2 teaspoons salt 3 tablespoons butter, melted Pretzel wash (see chart) Toppings, as desired 1.
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Total time: 1½ hours, plus proofing and rising times Servings: 8 Note: Adapted from a recipe in “Salad Daze” by Hot Knives bloggers Alex Brown and Evan George.
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Dear SOS: We were hosted by our good friends for our 50th anniversary for dinner at Morton’s Steakhouse.
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Total time: 50 minutes, plus cooling time Servings: 8 Note: If you’d like to add any flavorings to your scones, it’s best to add the flavorings after cutting in the butter and before stirring in the liquid. 3 cups (12¾ ounces) flour 4 teaspoons baking powder 3/4 teaspoon salt 1/4 cup sugar 1/2 cup (1 stick) cold butter, cut into ½-inch pieces 1 cup cold buttermilk, milk or cream 2 tablespoons heavy cream 2 teaspoons turbinado or coarse decorating sugar 1.
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Dear SOS: I recently moved from San Luis Obispo to Denver.
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Dear SOS: The San Diego bakery the Cravory (formerly 410 Degrees) makes the most amazing cinnamon roll cookies.
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Dear SOS: I just returned from a lovely stay at the Savoy Hotel in London.
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Hanukkah kubanah with fig jam (pull-apart Middle Eastern bread) Total time: 5 hours, plus about 2 hours rising time Servings: 8 1 envelope active dry yeast (¼ ounce or 2¼ teaspoons) 1/3 cup lukewarm water (about 110 degrees) 2 tablespoons sugar, divided 1/3 cup fig jam or other jam or jelly 1 1/2 teaspoons salt 1/2 cup mild olive oil, divided 3/4 cup hot water (about 150 degrees) 3 cups flour (about 13.6 ounces), divided 1/2 cup (1 stick) butter, cut in 8 pieces 1.
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Total time: 1 hour Servings: This makes 2 to 2½ dozen muffins Note: Adapted from Marcella Gaskill, A.P.P.L.E.
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Honey challah Total time: 1½ hours, plus rising and cooling times Servings: Makes 1 large challah (at least 15 servings) 1 tablespoon coriander seeds 1 tablespoon fennel seeds 6 cups unbleached all-purpose flour, divided, more as needed 1 cup whole wheat flour 1 package (0.25 ounce) rapid-rise dry yeast 5 eggs, divided 2 1/2 teaspoons salt 1/2 cup plus 1 tablespoon honey, divided 1/2 cup canola oil 2 cups warm water plus 1 teaspoon water, divided 1/3 cup sliced blanched almonds 1.
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Total time: 25 minutes, plus resting time for the batter Servings: Makes about three (9- to 10-inch) pancakes, 6 to 8 servings Note: Adapted from David Lebovitz’s “The Sweet Life in Paris.”
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Pretzel rolls Total time: 1 hour, 20 minutes plus rising time Servings: 12 1 (¼-ounce) package active-dry yeast (2¼ teaspoons) 1 3/4 cups warm water 2 teaspoons light brown sugar 5 cups (22.5 ounces) bread flour, divided 1/2 cup (2 ounces) rye flour 2 teaspoons salt 3 tablespoons butter, melted Pretzel wash (see chart) Toppings, as desired 1.
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Total time: 30 minutes, plus 2 hours standing and 8 hours chilling Servings: 18 dinner rolls 2 ( 1/4-ounce) envelopes active dry yeast 1/4 cup warm water (110 to 115 degrees) 2 eggs, at room temperature 1 cup canned pumpkin puree 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup sugar 2 teaspoons coarse salt 1 tablespoon minced fresh thyme (or 1 teaspoon dried) 1/4 teaspoon cayenne pepper 3 cups flour, plus up to 1 cup more Olive oil, for greasing bowl 2 tablespoons melted butter 1.
