Archive for January, 2021

Mango Bread

The one thing you can find in abundance here in Florida is Mango. It’s at just about every grocery store, road side stand and served in restaurants. I have made banana bread, zucchini bread and even carrot bread but this is the first for mango bread. I have to say it turned out moist and delicious.

2 cups all-purpose flour
3/4 cup brown sugar
3/4 cup sugar
l/2 cup vegetable oil
1/2 cup melted butter
2 eggs
2 1/2 cups chopped Mango
1 cup chopped pecans
1 teaspoon cinnimon
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
zest of one orange

Streusel Topping
1 cup all purpose flour
3/4 cup brown sugar
1/2 cup cold unsalted butter (cubed)
1 teaspoon cinnamon

Preheat your oven to 350 degrees and spray 2 – 5″ x 9″ loaf pans with vegetable spray.
Place the chopped mango into a food processor and pulse to form a light puree, add in the orange zest and set aside.

In a medium bowl sift together the flour, baking soda, salt and cinnamon, set aside. In a separate medium bowl whisk together the butter, oil and sugar add in the eggs one at a time and vanilla extract. Slowly add the wet mixture into the flour mixture and blend well to combine. Fold in the mango and the nuts to incorporate. Divide the mixture into the two pans. Make the streusel topping by adding all ingredients to a medium bowl and with a pastry blender form a crumble like consistency. Divide the topping between the two pans by sprinkling evenly over the top of the batter. Bake for 40 – 50 minutes in the center of the oven until a toothpick comes out cleanly. Allow to cool 10 minutes before removing from the pan onto a cooling rack.

Chef Brian Klauss

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These are a buttery melt in your mouth cookie made with pecans. These cookies are a part of the Mexican wedding tradition and can be baked in many different shapes and sizes. When I bake cookies I use a portion scoop (ice cream scoop) that comes in many sizes and sometimes have color coded handles to indicate the portion per scoop. They range from as little as .32 of an ounce to 8 ounces and help to keep your cookies uniform and allow for a quick dough placement.

2 cups all-purpose flour
1 1/4 teaspoon sea salt
1 cup unsalted butter (soften)
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pecans (toasted)

1/2 cup confectioners sugar in a gallon ziplock

Preheat the oven to 325 degrees and line 2 – 1/2 sheet trays with parchment paper. ( A good way to keep the parchment paper down while seating the dough is by applying a small amount of water between the paper and the sheet tray).
Place the sea salt in a food processor and grind until fine, set aside. Place the pecans into the food processor and grind to a medium course level, set aside. Place the flour and sea salt into a medium bowl and mix together. In a stand mixer fitted with a paddle attachment add the butter and sugar, mix on medium speed until combined. Add in the vanilla and continue to mix. At a slow speed add in the flour mixture, then add the ground pecans and mix until incorporated. Using a 1 ounce scoop transfer the batter to the lined sheet trays keeping the dough about 1″ apart. Bake for 15 – 20 minutes until the bottoms are lightly brown. Transfer to a cooling rack and allow them to cool completely. Place approximately 12 cookies into the bag filled with confectioners sugar and gently shake to coat. (makes 36 – 40 cookies)

Chef Brian Klauss

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These are made with both yeast and baking soda and have a bread like flavor. They are fried on a griddle or fry pan and become crispy, chewy and spongy. You then place them in a toaster for that finished product. They are great for breakfast with butter and jam. You will need 4″ x 1/2″ high crumpet rings (you could also use a tuna can washed with both the top and bottom removed. Griddle set at 275 degrees.

1 3/4 cups of all purpose flour
1 cup of warm milk (100 degrees)
1 cup warm water (100 degrees)
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda

Mix the sugar, milk and yeast into a small bowl and whisk. Allow to stand for about 10 minutes. In a stand mixer add the flour and salt and mix until combined. With a paddle attachment and at a low speed slowly add the yeast mixture into the flour mixture and mix until the dough pulls from the sides. Knead into a ball and place into a greased bowl in a warm area, cover loosely, then allow to proof doubling in size.
Mix the baking soda into the warm water and dissolve. Place the dough back into the stand mixer and add in the water. Mix slowly until well combined. Cover the bowl loosely again and allow to raise and become bubbly it should take about 30 – 45 minutes.
Coat the rings and the griddle with butter and allow the rings to heat upon the griddle. Spoon enough batter into the ring to reach approximately 1/2 way up and cook for 10 minutes. You may have to adjust the temperature down during the cooking process if your griddle cooks to fast. Keep an eye on the bottoms so they don’t burn. You can remove the rings with tongs once the crumpet has formed and flip them over to cook the tops slightly. You want to achieve a medium brown color with airy holes in the tops. Cool on a wire rack completely. You can store them over night in a bag or freeze well wrapped for up to 3 months. They should be toasted before serving, great with butter and jam.

Chef Brian Klauss

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Cheese Puffs

It’s a cold, over cast Sunday and you are looking for something to bake, well I have a great recipe for you that only takes a couple of hours. This tastes great all by itself or with your favorite dip like spinach, vegetable or cheese.

1 1/2 cup water
11 tablespoons unsalted butter
1 1/2 cups all purpose flour
3/4 teaspoon salt
6 eggs
8 oz Gruyere cheese (shredded)

Preheat your oven to 400 degrees and line 2 1/2 sheet pans with parchment paper. Also locate a large pastry bag and attach a large star tip.

In a medium sauce pan add in the water, butter and salt, bring to a boil. Add in the flour and stir until well blended and the dough pulls away from the pan. Remove from the heat and place the dough into the bowl of a stand mixer. With a whip attachment at a medium speed blend in all but about 1 ounce of the cheese and mix the dough until the temperature of the dough cools down below 100 degrees. Slowly add in one egg at a time allowing the dough to develop into a sticky paste like texture. Place the batter into a pastry bag fitted with a large star tip. Form 1 1/2 ” star dough shapes onto the parchment paper approximately 1″ apart. Sprinkle the remaining cheese onto the tops of the batter then bake at 400 degrees in the center of your oven for 20 minutes. Reduce the heat to 350 degrees and continue to bake an additional 20 minutes. Turn off the oven. Leave the cheese puffs in the oven while it cools which will allow the interior of the puffs to dry out.

Chef Brian Klauss

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