Buttermilk Fantails Recipe courtesy Gourmet Magazine
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NOSH1 stick plus 2 Tbsp unsalted butter, melted, divided
2 tsp active dry yeast (from a 1/4oz package)
1/4 cup warm water (105-115 degrees F)
1 Tbsp mild honey or sugar
3 cups all-purpose flour plus more for kneading and dusting
11/2 tsp salt
3/4 c well shaken buttermilk
a muffin pan with 12 cups
Butter muffin cups with 1 Tbsp melted butter.
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Mix flour, salt, buttermilk, and 6 Tbsp melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead), then halve. Roll out half of dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered with plastic wrap). Brush dough with 1/2 Tbsp butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining 2 Tbsp butter, then transfer rolls to a rack and cool at least 20 minutes.
Cooks’ note: Rolls are best the day they’re made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.
Recipe & photo v. Gourmet Magazine. Photographer Romulo Yanes
Hands-Free Raspberry Jam
Recipe courtesy Nigella Lawson
1 C or 1/2 pint raspberries
1 C sugar
1 8oz jar
Preheat oven to 350 degrees F.
Put the raspberries and sugar into two separate bowls; I use pie plates, so the fruit will be spread out rather than piled up. Put the bowls into the oven for 20-25 minutes until they are really hot. Take them out of the oven carefully, and add the sugar to the raspberries. As you do so you'll find the fruit turns into a molten, ruby-red river. Pour this into the cleaned and waiting jar. Fasten it, and leave to cool before storing in the fridge. Makes about 1 1/4 cups.
Recipe & photo v. How To Be A Domestic Goddess. Photographer Petrina Tinslay
Up until last night Mr. Reece and I have been supporters and fans of the Blockbuster movie rental system. We thought it was great that you could get movies in the mail and then return them at the store so you would have a film while you wait for your other film to come in the mail.
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