I had many goals for 2016, and I achieved a pleasing number of them, but my most resounding success may have been my reading goal: I set out to read 100 books I had never read before during the course of this year, and as of today I have read 102.
I read novels, biographies, plays, poetry, and comics. I read fantasies, mysteries, romances, histories, and a few children’s books. I read ancient classics and books published last year. Some of my favorites were Ivanhoe (knights!) by Sir Walter Scott, and Tooth and Claw (dragons!), by Jo Walton. I read books in every format: paperback, hardback, on my Kindle, on my phone. I listened to many audiobooks, some read by volunteers and others by professionals.
2016 was a good year for me in some ways, but I’m not sorry to move forward into 2017, where many more good reads await me, I’m sure. Happy New Year, everyone!
Your name I don’t remember,
But I know your face.
This Christmas I received a very exciting present: a chef’s torch, which neatly combines my love of making fancy desserts with my love of setting things on fire. I have wanted one since I was about 15 years old, and this year my husband obliged me. It was easy to fuel and use, not to mention being a (literal) blast!
The recipe I used was from King Arthur Flour’s website: Crème Brûlée. Straining the custard is very important for achieving the incredibly smooth and creamy texture. I used turbinado sugar instead of demerara, but it worked fine and caramelizing it was really fun. The instructions are simple, but so is the dish! Aside from all the equipment required . . .
This recipe comes from The King Arthur Flour Baker’s Companion, which is a great baking resource, as the title suggests.
- makes 12 buns
- baking temperature 350°F
- 3 1/2 unbleached all-purpose flour
- 2 tsp instant yeast
- 3 Tbsp sugar
- 1 Tbsp granular lecithin (optional, but helpful)
- 2 Tbsp nonfat dry milk
- 1 1/4 tsp salt
- 1 large egg plus enough water to make 1 cup
- 1 tsp vanilla extract
- 2 Tbsp soft butter
- 1/4 cup (2 ounces) soft butter
- 3/4 cup sugar mixed with
- 1 Tbsp cinnamon
- 1/2 cup nuts, raisins, or chocolate chips
- 3 Tbsp heavy cream or 2 Tbsp water
- 1 cup (four ounces) confectioners’ sugar
For the dough
Mix and knead together all the dough ingredients by hand or mixer to form a soft, smooth dough. Place it in a greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours; it should almost double in size.
Turn out the dough onto a lightly greased surface and roll it into a rectangle measuring about 11 x 20 inches. Spread a thin layer of soft butter over the dough, leaving about 1 inch uncovered on the short side nearest you. Sprinkle with the cinnamon sugar and nuts, raisins, or chips of your choice. Starting with the short edge covered with filling, roll the dough into a log. Use a serrated knife to gently saw the log in half, then cut each side of the log into six equal pieces. Place the buns in a lightly greased 9 x 13-inch pan, pressing down slightly. Cover the buns and let them rise in a warm place for 45 minutes to 1 1/4 hours, until they are quite puffy (see pictures for all these steps).
Preheat the oven to 350°F. Bake the buns for 20-25 minutes, until they’re golden brown. Remove from the oven and let them cool in the pan for 10 minutes, then turn them out of the pan and let them cool to just slightly warm before frosting.
To make the icing
Mix the heavy cream and confectioners’ sugar to make a creamy glaze; use water for a thinner glaze. Spread the icing on the buns.