Missoulian, Wednesday, December 5, 198433 SS Missoulian, Wednesday, December 5, 1984 Page 33 The World Largest Manufacturer of Hearing Aids For 40 Years Try tugelhoptf for a desserfi WHEN A HEARING AID WILL HELP special i i) -J '( t'l' Montana kitchens Jeanette Ingold Lyle Green Owner-Manager Certified Hearing Aid Audlologlst Lyle and his family Just moved here from Texas where Lyle worked as the Beltone dealer In Houston tne last 5 years, and with NASA fitting ear molds for the Shuttle Astronauts Including Bob Krlppen and Sally Ride. Lyle has 9 years experience In the field. His office will offer Free hearing aid tests Hearing aid batteries Service on all types of hearing aids Housecalls Stop in at 715 Kensington 12 (professional Village) or call 728-0105 for an appointment dough seems too sticky, add flour by tablespoons with the machine running.) Continue processing for another 45 seconds to knead the dough. Place the dough In a buttered 3-qt. mixing bowl.
Turn the dough to coat it with butter and cover the bowl tightly with plastic wrap. Set aside in a warm place and allow to rise until doubled in volume, about l'i hours. When the dough has doubled in bulk, punch it down and transfer It to a lightly floured surface. Add drained raisins and knead them evenly into the dough. Return dough to mixing bowl and cover tightly with plastic wrap.
Let rise In a warm place for 30-60 minutes or until it has Increased in volume about l'a times. Generously butter a 12-cup (10-inch diameter) kugelhopf mold. Arrange the almonds on the bottom. Punch the dough down and shape It into a disc about 8 inches across. Poke your thumbs through the center to create a doughnut shape.
Place the dough in the mold and press, it evenly and firmly into the bottom. Cover the mold with oiled plastic wrap and set aside to rise until the dough has almost reached the rim. about 30-60 minutes at room temperature. Meanwhile adjust oven rack to lower third position and preheat oven to 350 degrees, Uncover the mold and bake about 45 minutes, or until done. A skewer should come out clean and dry, Cool the kugelhopf in its mold on a rack for 5 minutes.
Invert onto the rack and carefully remove the pan, Cool completely. Sprinkle with powdered sugar before serving. Makes 1 large kugelhopf, about 16 servings. This recipe, copyrighted by the Cuisinart Cooking Club, is Greg Patent's version of a recipe included in an article by Richard Sax in "The Pleasures of Cooking." Montana Kitchcni. Missoulian.
Dec, '84 Challah 1ff-ni5Ji, 'na INGREDIENTS: 1 pkg. active dry yeast Va tsp. sugar cup warm water (105-115 degrees) Vt cup safflower, sunflower or peanut oil 1 large egg 3 cups (15 oz.) unbleached all-purpose flour l'a tsp. salt (optional) EGG GLAZE: 1 egg yolk beaten with 2 tsp. water poppy or sesame seeds If you'd like to try your hand at a spectacular dessert you might take on the kugelhopf recipe in today's column.
A rich, sweet bread flavored with kirsch-soaked raisins and topped with almonds, it's also simple to make with a processor. The kugelhopf and the challah, a braided-egg bread, are both from Greg Patent, whose new series of Big Sky Cooking programs are being shown on Saturdays at 5:30 p.m. over KECI-TV channel 13 (cable channel 5.) Recipes from any of the shows can be obtained by sending a request to Greg Patent Recipes, co Cuisinarts 411 Putnam Greenwich, Conn. 06830. Specify the topic of the show a buffet meal, appetizers in your request.
Last week we looked at some principles for processor preparation of yeast doughs generally using cold liquids, placing dry ingredients in the work bowl first and adding liquids to them while the processor is running, timing the kneading after the dough has gathered into a ball. If you wish to try adapting a conventional yeast-dough recipe for the processor, use the ingredient proportions in the conventional recipe, Patent says. If the recipe gives a range for the amount of flour to be used, start with the lower amount in the work bowl, gradually incorporate the liquids with the processor running, and then, still with the processor running, add small amounts of flour or liquid until you have a dough that forms a ball and moves freely in the work bowl. Time the kneading generally about a minute from that point. Alsatian Kugelhopf INGREDIENTS: Vi cup dark raisins 1 tsp.
salt 3 tbsp. kirsch or Cognac 10 tbsp. (1V4 sticks) unsalted 1 pkg. active dry yeast butter, chilled and cut 'a tsp. sugar into 10 equal pieces Vb cup warm water (105-115 cup cold milk degrees) 3 large eggs 4'2 cups (22Vj oz.) unbleach- 16 blanched almonds ed all-purpose flour powdered sugar Va cup sugar Combine the raisins and kirsch in a small screw-cap jar and set aside overnight, turning the jar over occasionally.
Drain the raisins thoroughly, reserving any liquid. In a 2-cup measure stir together the yeast, Vi tsp. sugar and water. Set aside until mixture is very foamy, about 10 minutes. With dough blade in place, add flour, Va cup sugar, salt and butter to work bowl.
Process for 20 seconds. Stir the milk, eggs and reserved soaking liquid from the raisins into the dissolved yeast, mixing lightly with a fork. With the machine running, pour the liquid mixture through the feed tube in a steady stream, as fast as the flour absorbs it. This will take about 30 seconds. At the end of that time the dough should form a ball.
The dough should be soft and slightly sticky. (If the mixture is too dry to form a ball, add milk by teaspoons with the machine running. If the en a 0f0 0QO Va cup cold water Sprinkle yeast and sugar over warm water in a 2-cup measure. Stir well and let stand until yeast is dissolved ajd mixture is very foamy, about 10 minutes. Using a fork, lightly blend oil, egg and cold water into yeast mixture.
With dough blade or metal blade in place in processor, add flour and salt to work bowl. With machine running, pour liquid through feed tube in a slow, steady stream, taking 20-30 seconds to do so. Once the dough forms a ball, process for 1 minute to knead. Dough should clean side of work bowl during kneading. If dough is wet and sticks to side of work bowl, add flour by tablespoons with the machine running, If it is too dry, add water by teaspoons.
Dough should be soft, smooth, elastic and non-sticky when processing is complete. Transfer dough to an ungreased 3-qt. bowl and cover tightly with plastic wrap. Let rise at room temperature until double in volume, about 1 hour. Dislodge dough from bowl and turn out onto a lightly floured surface.
Pat out air bubbles, gently reshape dough into ball and replace in -bowl. Cover tightly with plastic wrap and let dough rise a second time to double its volume, about 1-1 Va hours at room temperature, Grease a cookie sheet and set it aside. To shape dough, turn it out onto a lightly floured surface and pat out air bubbles. Divide dough into thirds and roll each part into a 15-inch-long strand. If dough balks at being handled, cover and let rest at room temperature for 10 minutes to relax the gluten.
Braid the three strands of dough and pinch ends to seal, tucking them under the braid. You will have a braid about 12 Inches long. Transfer the braid to the cookie sheet. Cover loosely with lightly oiled plastic wrap and let rise at room temperature until dough is light and doubled in size, about 1-1 Va hours. Meanwhile adjust oven rack to lower third position and preheat oven to 375 degrees.
Brush egg glaze over braid and sprinkle with poppy or sesame seeds. Bake about 35 minutes, or until bread is a rich golden brown and sounds hollow when rapped on the bottom. Remove from cookie sheet and cool on a rack with plenty of air circulation. Makes one lVa-lb. braid.
GfjOD 0fjR 'ffC Start the holidays with a spectacular look! ncs in i-H '1 Vl.iK This Greg Patent recipe also is copyrighted by the Cuisinart Cooking It5" OfIG Club. Montana Kitchens. Missoulian. Dec. '84 FOOD DRINK 70 GO (Montana Kitchens is a column for you, by you.
If you have a cooking question you would like to ask our readers, a recipe to share or a food event to tell about, please send the information to Jeanette Ingold, P.O. Box 8029, Missoula 59807.) I Combining opposites add Register here for Downtown Dollars! ccssity Scltss! modern zest to dull foods The Washington Post 721-1800 Suite 106 Downstairs in Wilma Building Donald Catherine Acheson, owners Hill SI. Open; 549-6041 9-8 nd In 2J's 8-6 Sat. NIGHT W. 543-6884 11-5 Sun.
(in 2-J') NATURAL HUTTERITE 1 29 it CHAMPAGNE FASHION SHOW Wednesday from 4 p.m. Champagne by the glass 75' Complimentary hors d'oeuvres. si Just like abstract painting, modern cooking can seem random and accidental. A splash and dab on a canvas, an unexpected pairing of ingredients such as fish and fruit one might assume that the only purpose is to startle the eye or the palate. But in the best new cooking whether American, French, Viennese or English there is a reason behind each modernization and combination.
Fritz Sonnerschmidt, educational department head of the Culinary Institute of America in Hyde Park, N.Y., is training many of the innovators and practitioners of this new cooking in the United States, so one might naturally turn to him for an explanation. His discussion began over an apricot horseradish sauce. Apricots and horseradish? Good heavens! Not so ridiculous an idea, insisted Sonnerschmidt, and certainly not accidental. "The modern approach is where you take opposite characteristics and put them together," he explained. Start with a banana, he continued.
"A banana is dull." And think of its opposite a radish. "A radish is sharp." While either one alone has no momentum, Sonnerschmidt said, "together they create an explosion." Thus a couple of years ago he combined them into a recipe that became "an instant hit" at the Culinary Institute of America. It is simply a salad of one part sliced banana and one part sliced- radish, dressed with half orange juice and half lemon juice, seasoned with salt, pepper and a touch of oil, tossed and served on boston lettuce. Now compare that to the old American standby of banana-pineapple-maraschino cherry Candlestick Salad. GEESE i ib.
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