Thursday, December 22, 2016

Gordon's Balsamic Glaze for vegetables

~1/3 to 1/2 bottle of balsamic vinegar
2 or 3 tablespoons sugar or honey or both
~1/2 t salt
~2 T orange juice (or maybe lemon w/ more sugar)

Mix together and cook on the stove until it's reduced to about 1/2 the starting volume. Taste as you go and adjust ratios until you like it. There's a good chance I underestimated how much sugar I put in. 


Lightly brown a little butter (~1/2 T), then add a handful of whole fresh sage leaves, fry until they're crisp


I used brussels sprouts and special selection baby sweet potatoes. Chop into roughly equal sized pieces, spread on a baking sheet, drizzle with olive oil and a little salt, stir so they're coated, and roast at 350 for 30-40 min until done, turning once midway through. Pour balsamic glaze on top, add the sage, and stir it all together. 

Friday, April 1, 2016

Basic Sweet Bread Dough

Rapid Mix Sweet Dough


  • 2 cups all-purpose flour, divided
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup margarine, softened
  • 1 1/2 cups warm water (110 degrees F)
  • 2 eggs (room temperature)
  • 1 cup all-purpose flour
  • 2 cups all-purpose flour


  1. In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes.
  2. Punch down dough and form into desired shape. Cover and refrigerate dough for up to 48 hours. Let dough come to room temperature before baking in a 375 degree oven.