Hot Cross Buns (Easter Sunday recap)

It has been a little while since I have blogged but I have been busy, both enjoying friends, learning about wine, and revisiting my tried and true recipes.


This past Easter was shared with a lovely group of friends, where they provided a delicious feast, and I provided my wholesome version of a sweet treat, Hot Cross Buns. I was asked, is this a dessert or a side? Well the answer is, it can be both, depending on how sweet you make it.


I love it this way, as a side dish, not too sweet but sweet enough.


Hot Cross Buns
adapted from Allrecipes.com


Ingredients:

• 1 tablespoon active dry yeast
• 3/4 cups warm milk (110 degrees F)
• 1 egg white + 1 egg, beaten
• 3 tablespoons butter, softened
• 1/4 cup white sugar or 4 splenda packets + 1 stevia packet
• 2 cups whole wheat flour
• 3/8 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1/2 cup dried currants
• 1 tbsp orange/grapefruit zest
• 1/2 cup confectioner's sugar
• 1 cup whole wheat pastry flour
•  
• 1 egg yolk, lightly beaten
• 2 tablespoons water
• 2 teaspoons milk (almond, skim, or your favorite)

Recipe:

1. Put warm milk, butter, 1/4 cup sugar (or sugar substitute), salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
2. When 5 minutes of kneading are left, add currants, orange/grapefruit zest, nutmeg, and cinnamon. Leave in machine till double.
3. Punch down on floured surface, cover, and let rest 10 minutes.
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on balls. This step will help give that golden brown color on the crust.
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

I don't know (actually I do) why these are only made and eaten once a year. Such a shame. This recipe needs to be used much more often. :)

Braised Kale with Apples and Rosé

I recently had a few girlfriends over to catch up, watch a movie, and relax. It was an enjoyable evening. I only had a limited time to prepare a few sides for the movie-watching experience. With a lot of kale from a recent trip to the grocery and some delicious Rosé from Chatham Hill winery I decided on this pairing.


Braised Kale with Apples and Rosé


Ingredients:
canola or olive oil spray
1/2 red onion, chopped
1/2 apple, diced
1/2 bell pepper, chopped (optional)
1 bunch of Kale, chopped
1/2 cup of Rosé wine
Seasoning blend (my favorite is from Trader Joe's)
2 tbsp apple cider vinegar
salt and black pepper, to taste


Recipe:
(1) Spray a sauté pan with canola oil.
(2) Add red onion, apple, and bell pepper, if using, to pan and allow to brown slightly.
(3) Add the kale and the next three ingredients. Allow the kale to cook until completely wilted and slightly brown.
(4) Add salt and pepper, to taste.



Enjoy the braised kale with a glass of the Rosé. It has lovely strawberry flavor notes. This was so quick and easy. A great way to get your calcium, vitamin B6, vitamin C, fiber, and, of course, your daily wine.

Ginger Banana Muffins

As a treat for my husband who loves a high-fiber cereal for breakfast, I decided to revisit a tried and true Kashi cereal recipe for Hearty Banana Muffins. I, of course, had to add my mom's crystalized ginger and some extra zing to put my twist on it.

Ginger Banana Muffins
adapted from Kashi cereal recipe

Ingredients:

2 and 1/2 cups Kashi Go Lean Fiber cereal, crushed in food processor
1 and 1/4 cups whole wheat flour
1/2 sugar crystals or 8 splenda packets with 2 truvia packets
1/2 teaspoon salt
1 teaspoon powdered
2 tablespoon crystalized ginger
2-3 medium bananas mashed
1/2 cup nonfat or almond milk
1/2 cup egg whites
1/3 cup canola oil
1 teaspoon pure vanilla extract

Recipe:
(1) Preheat oven to 400F. Combine the first six ingredients in a large mixing bowl.
(2) In a separate mixing bowl, whisk together the remaining ingredients. Add the liquid mixture to the dry mixture and stir until just combined.
(3) Spoon batter evenly into lightly oiled muffin tins.
(4) Bake for 20 minutes or until a fork in the center comes out clean. Let cool and serve warm or at room temperature.

I personally like these with a glass of almond milk. Enjoy.

A wine complement: Bacon-wrapped Shrimp

For a recent wine tasting event, featuring red wines from Pinots to Sparkling ones, I prepared a quick and easy pairing. I was excited that it was a hit. Did I mention how easy it was. Check out this recipe and try it for your next gathering.

Bacon-Wrapped Shrimp

Ingredients

Turkey Bacon (Jennie-O or Butterball)
Medium-sized Shrimp (frozen)
Red Pepper Flakes
No-salt added Season Blend (Trader Joe's)

Recipe:
(1) Spray a baking sheet with canola oil. Preheat oven to 350F.
(2) Cut turkey bacon into halves or thirds.
(3) Wrap shrimp with the turkey bacon, with the ends tucked underneath.
(4) Assemble wrapped shrimp on a tray.
(5) Dash red pepper flakes and seasoning blend to your liking.
(6) Bake for 20-30 min until you have reached your desired level of crispiness.

I loved this dish paired with a Pinot Noir. I also work with Chatham Hill winery and I know their Riesling would be awesome with this. Give it a try and let me know what you think ;)