Secrets for Fluffier Country Butter Biscuits

Posted on November 24, 2014 by Jack & Barbra Donachy

Hot from the oven, these beautiful country-style biscuits have a down-home balance of crunchy peaks and crannies and buttery fluffiness. They’ll disappear faster than you can say “Breakfast is served!”

There are two tricks to fluffy biscuits. The first is use frozen butter. I use a cheese grater to add it to the dough while it’s still frozen. The grated butter pieces are just the right size to stir into the flour for even distribution. As the biscuits bake, buttery pockets are created and the steam released causes the dough to rise and become flaky.

The other trick is to tear the dough into biscuits instead of cutting it. Alternatively, you can use a cookie scoop to create the biscuits. Both methods produce fluffier biscuits than laying out the dough and cutting it. A traditional method of making biscuits is to use a water glass to cut them. Don’t. The glass seals the dough edges which inhibits the dough’s ability to rise. Tearing the dough is quick and allows for minimal handling. The edges of the ripped biscuits bake up into satisfyingly crunchy peaks and crannies.

Rustic Fluffy Butter Biscuits

Ingredients

2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1 tbsp granulated sugar
1/3 cup unsalted butter, frozen
1 cup whole milk

Directions

Preheat oven to 425 degrees F (220 degrees C). Cover baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Grate frozen butter into flour mixture using a cheese grater with large holes.
Stir butter into flour mixture until it is evenly mixed.
Gradually stir in milk until dough just pulls away from the side of the bowl. Do not overstir.
Turn dough out onto a floured surface and knead until dough sticks together. It will be craggy looking.
Pull off pieces sized to your liking and gently flatten them to about 1 inch thick.
Place pieces on baking sheet.
Bake for 11 – 13 minutes. Edges will be golden brown when done.
Let cool slightly before serving. Serve warm or room temperature.

As buttery as these are, Jack still slathers them with butter and adds honey. I like them “as is” unless we have a favorite homemade jam on hand.

Day 3: Tsagaan Suvarga, The Gobi Desert’s White Cliffs – Gazelles and Ger Life

Posted on November 23, 2014 by Jack & Barbra Donachy

In the distance, Mongolia’s Tsagaan Suvarga – The White Cliffs. In the foreground, a camel skull. A zud (harsh winter) can wipe out hundreds of thousands or even millions of livestock. And yet a hardy breed of people thrive here and in a land where humans and their herds of animals have coexisted with nature for millennia, wild animals are surprisingly abundant.

As we continued our journey south, the land unfolding before us bore little resemblance to what we had imagined the Gobi would be like. Throughout the journey, our van passed through nearly endless mixed flocks of passerines – wheatears, larks, buntings and sparrows. Eagles, hawks, ravens and vultures soared overhead. And there were times when gazelle seemed to be everywhere.

Initially, we had no idea what to expect from the domesticated Bactrian camels we encountered, so we approached with caution. As it turned out, they were even-tempered and in some cases not opposed to having their heads scratched. With thick coats of fur, sturdy legs, heavily muscled bodies and the capacity to go for a full week without water, these magnificent animals have evolved to thrive in one of the world’s harshest environments.

“Would you ride one?” Barbra asked playfully motioning toward the group of camels standing a few meters from us. I could tell by the smile on her face and the twinkle in her eyes that she was in.

“Maybe,” I replied with some hesitation. They appeared to be docile enough. “But not in circles in some tourist camp. If I get on a camel, it’s going to be to go somewhere.”

In fact, we’d get our opportunity in a couple of days. Between seeing several mammal and bird species that were new to us and after eating and drinking things we’d previously only read about (and in a couple of instances had never heard of) this proved to be a trip of firsts.

A thick-necked buck (center) vocalizes an alarm to his group of females and young. Mongolian gazelle (Procapra gutturosa) are the definition of skittish. It took our group several attempts before we began to learn how to approach these shy animals closely enough to get decent photographs.

Almost constantly on the move and sometimes covering thousands of square miles in a given year, Mongolian gazelle have adopted a nomadic lifestyle well-suited to the arid steppe and desert. Hunted both legally and illegally, their numbers remain robust at more than a million individuals. On our trip from Ulaanbaatar to the Gobi, we encountered thousands.

Pounding hooves and flying dirt. Standing about as tall as a man’s knee at the shoulder, these diminutive ungulates are capable of speeds up to 40 miles an hour (65 kph). (Click any of these photos to enlarge them.)

With seven of us in the van along with camera gear, sleeping gear, cooking gear, small chairs, tubs of food, extra water, eight three-liter boxes of wine, gifts for our host families, day packs and clothing bags rattling over steppe and desert, you might suspect we felt crowded and uncomfortable. It amazed us that we did not. We never tired of seeing the wildlife and landscapes and anticipating what might be around the next hill.

Nonetheless, after a day of bouncing across the open range, we were always happy to pull into our next ger, meet our hosts, and settle in.

Our hostess aerates a steaming pot of yamani suute tsai (suu – te – tsay) . Goat milk tea is a staple beverage in many Mongolian gers. Adamant non milk drinkers, Barbra and I loved the warmth, nutrition and flavor of this drink and came to look forward to a steamy bowl of it (or of the equally delicious temeeni suite tsai – camel milk tea) before dinner each evening.

Gers are eminently well-suited to the life of nomadic herdsmen and their families. Round and with conical roofs, there are no flat walls or edges to catch the wind. Covered with felt, they are well insulated. At around 500 square feet, (46 square meters) these one-room homes are an answer to the “tiny house” movement’s quest for a comfortable, efficient living space.

In modern times, many gers feature solar panels and batteries to power TVs and lights. A centrally-positioned steel stove, generally fueled with dry dung, serves as both a cook-stove and a heating system. Typical gers are appointed with wooden-framed beds, a small dining table, a few chairs, and perhaps a chest of drawers or two, all generally brightly colored. If you look around carefully, you’re likely to notice a rifle tucked away somewhere; wolves are still a threat to livestock in many locales, and foxes are common. There is no running water.

Although many herdsmen tend their animals on horseback, motorcycles have proved their usefulness as well.

In the last remaining light of the day, our host prepares a young sheep for dinner. His wife used the entrails to whip up the best country sausage we’ve ever tasted. Nothing was wasted. As the eldest in our group, I was offered dibs on the heart, kidneys, lungs, blood sausage, liver and the highly prized, succulently fatty tail. Some of these were epicurean firsts. Salted and otherwise very lightly seasoned, all were quite toothsome. The cigarette, which our host hand-rolled prior to beginning this chore, never left his lips.

Breakfast. Our driver, Nimka, relaxes with a bowl of goat milk tea in which homemade sausage from the previous night’s meal is steeping.

Following Nimka’s lead, I have a bowl of the same. It was absolutely delicious.

No doubt the key to the excellent flavor of everything was its freshness. Here is the bucket our hosts used for milking the goats.

Looking out over the desert plain from a vantage point on the White Cliffs. Day by day, hour by hour, we found ourselves falling in love with this country.

Next stop: Yolin Am Canyon: Remnants of the Gobi’s last glacier. Ibex, Picas, Raptors and more…

Super Fluffy Frittata: Brunch is Served

Posted on November 22, 2014 by Jack & Barbra Donachy

Bacon? Smoked salmon? Leaks? Mushrooms? Smoked cheese? Pick your ingredients and bake them into this deliciously fluffy frittata.

We love our weekends – time to cook a special breakfast or brunch and linger over it with a second cup of coffee and a good book of poetry. Adaptable to a wide range of ingredients, frittatas are among our favorite weekend breakfasts.

One key to turning out a great frittata is to use the right pan. We’ve been using Swiss Diamond nonstick cookware for years and are big fans. Sunny-side up, scrambled, or easy over, eggs slow-cooked over low heat in these pans are a revelation. And although the word frittata has its etymological roots in the Italian friggere, which means “fried,” we usually bake ours. Sautéing vegetables before they go into the egg mixture brings out their sweetness, drives off excess moisture and allows for a richer balance of flavors. And the key to a super fluffy frittata? Separate out the yolks and whip the whites into fluffy peaks, then fold them into whatever mixture of egg yolks, cheese, meat and vegetables you’ve prepared. Here’s how we made ours this morning.

Ingredients (Serves 4)

8″ nonstick, oven-safe frying pan with lid. Swiss Diamond pans have heavy bottoms and non-stick cooking surfaces that are perfect for this, and they’re oven safe.
2 strips thick bacon
1/3 cup yellow bell pepper, chopped coarse
1/3 cup onion, chopped coarse
1/3 cup fresh mushrooms, chopped coarse
1 clove garlic, chopped coarse
1 tablespoon butter + 1 tablespoon extra virgin olive oil (for sautéing vegetables)
2 tbsp white wine, sherry or mirin
1 tablespoon olive (for frittata pan)
1 cup shredded cheese such as smoked gouda
4 eggs
smoked sea salt (or regular sea salt)
freshly ground black pepper
1/2 teaspoon ground chili pepper, separated into equal portions. We used Penzeys Southwest Seasoning which is a blend of sweet ancho, oregano, cayenne pepper, cumin, chipotle pepper and cilantro.
Caviar (optional)

Directons

Adjust oven rack to center position and preheat oven to 325 degrees F (160 degrees C)
Cut bacon into small pieces. In a medium-sized pan, fry over medium heat till edges are crisp. Drain on paper towels.
Wipe excess bacon grease from pan. Add butter and olive oil. Heat over medium till just sizzling. Add onions and sauté for two minutes, stirring occasionally. Add white wine, bell peppers, sea salt, black pepper and ground pepper, stirring occasionally. If necessary, turn heat up slightly to drive off excess liquid. Cook till onions turn translucent. Remove from heat and transfer to a bowl to cool slightly (so that when added to the egg yolks, they don’t cook them).
Separate egg yolks and whites into two sufficiently large bowls.
Use a blender or whisk attachment to whip egg whites to fluffy peaks. Set aside.
To the egg yolks, add vegetables, bacon, shredded cheese, remaining ground pepper, and additional salt and black pepper to taste. Mix thoroughly.
Gently fold egg whites into egg yolk mixture.
Add olive oil to 8″ frying pan. Pour mixture into pan. Cover with lid and place into preheated oven. Check in 15 minutes. Expect total cooking time to be about 25 minutes.
Garnish with caviar and serve hot.

We enjoyed our frittata with sautéed mushroom caps, summer squash, big mugs of coffee and Czeslaw Misosz’s poetry anthology, A Book of Luminous Things.

Ulaanbaatar to the Singing Dunes of Khongoryn Els – Eight Days in Mongolia’s Gobi Desert: Part I

Posted on November 16, 2014 by Jack & Barbra Donachy

Roughly 75 miles (120 km) from Ulaanbaatar, grazing horses and the first ger we stayed in are dwarfed against vast grasslands rimmed in mountains. Although the mountains appear low, the grasslands themselves are over 4,000 feet above sea level. With abundant wildlife, few villages and virtually no paved highways, the Mongolian steppe is one of the world’s great high plains wildernesses.

We have no idea how our driver, Nimka, and our guide, Otgo, found the first ger we stayed in. Pitch dark except for the wash of the Milky Way in the night sky and the headlights from our van, Nimka steered from one set of indistinct dirt tracks in the grass to another. My insistence that we stop for a look at herds of gazelle coupled with our late-in-the-day start from Ulaanbaatar, Mongolia’s capital, had us arriving well after dark.

And then, suddenly, there it was. A faint glow gradually assumed the round shape of a nomadic family’s home. Nimka eased the van to a stop, introductions were made, and we soon were inside. A bowl filled to brimming with airag – fermented mare’s milk – was ladled out from a large leather bag hanging on one side of the ger’s wall and passed around.

Proudly displayed on a rustic, hand-decorated wooden frame, this leather bag contains airag, the fermented mare’s milk that is the traditional welcoming offer in many gers throughout Mongolia. Slightly sour, slightly alcoholic, slightly sweet…

In addition to the airag, the couple who owned the ger prepared a large wok-shaped pot of mutton stew – hearty fare and welcome as we hadn’t eaten since noon. This was our first experience staying with a family in their ger, and initially it was a bit awkward. Our hosts spoke no English. We spoke almost no Mongolian. Would it be OK to take photos? Should we bring in a box of wine and offer it? And, uh… is there an outhouse or something?

Our guide Otgo, spoke excellent English and quickly helped us get acclimated. Upon entering a ger, one is to move clockwise. The oldest male in the party (in this case, me) is expected to sit at the “top” of the ger, directly across from the door. We’d be rolling out sleeping bags at bedtime. As for an outhouse… pick a bush, clump of tall grass or rock outcrop to duck behind, and for the “big jobs,” dig out a hole with the heel of your shoe.

With a diameter of around 25 feet (7.6 meters), a typical ger has about 500 square feet (46 square meters) of living space. The ger’s centerpiece is a steel stove with a wok-like pot designed to fit perfectly. Outside temperatures at night dipped to freezing in mid-October, but a steady feed of dry manure kept the ger warm to roasting.

The stove’s chimney extends through an opening in the center of the ger. The sun hadn’t been up long when we sat down to breakfast: coffee, tea, cheese and bread and jam.

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After breakfast, Nimka got to work changing one of the tires on his tough, Russan-built four-wheel drive van. This was the first of four flats during our eight-day trip.

Freshly-made aaruul, a type of dried milk curd, cures in the early morning sun atop the roof of the ger. Once it’s dry, aaruul can be kept almost indefinitely. This was the food that fueled Chinggis Khan and his armies as they conquered the largest area of land ever to fall under one empire. Tasting like sour milk, aaruul is an acquired taste for most non-Mongolians.

Legendary for their endurance, the horses of Mongolia are sturdy, tough and beautiful.

There essentially are no fences in the Mongolian countryside.

Dogs such as this handsome fellow are an integral part of herders’ lives. While not abundant, wolves are still part of the Mongolian landscape. This guy was quite friendly, as were most of the dogs we encountered.

A string of cattle makes its way along tire tracks that pass for the local road near the first ger we stayed at. Over the next few posts, we will share more of what we saw and experienced on our trip to the Gobi, including encounters with thousands of Monglian gazelle, countless birds of prey, groups of Siberian ibex, dinosaur fossils, exotic traditional Mongolian cuisine, a sojourn into the desert by camel, and even a pit viper. Stay tuned!

Brownie Blondies, Blond Brownies, Brownie Double Deckers… Hey, Brownies!

Posted on November 3, 2014 by Jack & Barbra Donachy

When faced with a difficult choice such as brownies or blondies, my answer is both! We love dense, chewy brownies, and lots of Dutch processed cocoa makes the brownie layer in this recipe super chocolatey. Slightly caramelizing the brown sugar gives the blondie layer a rich caramel flavor. There doesn’t seem to be a clever portmanteau to name these bits of deliciousness… How about Double Decker Blondie Brownies?

Every couple of weeks I have a bake sale in my classroom. Students save up tickets and can buy various privileges, or they can choose to spend their earnings on Barbra’s Bakery. Everyone wins, right? I get to bake and they get to enjoy freshly made items created just for them. The tasty products keep them earning tickets!

Last Friday, I asked my students for some ideas. They were smitten with the blondies I’d previously whipped up and suggested a double-decker version of blondies and brownies sandwiching a layer of chocolate frosting. I love sweets, but that sounded too sweet. However, the double-decker idea was intriguing. The key would be to somehow keep the layers separate for an appealing visual effect, like a black and tan beer.

The trick turned out to be first partially baking the brownie layer and then gently layering on the blondie dough before the final bake. The concoction was a big hit with the students and also with all the lucky adults who got to participate in the tasting.

Brownie Double Deckers

Ingredients

For the brownie

1 1/4 cups dutch processed cocoa
1 1/4 cups all purpose flour
1 tsp salt
1 1/2 cups unsalted butter, melted
3 cups granulated sugar
5 eggs
2 tsp vanilla extract

For the blondie

2/3 cup unsalted butter
2 cups brown sugar
2 eggs
2 tsp vanilla extract
a little less than 2 cups all purpose flour
1 tsp baking powder
1 tsp salt

Directions

Preheat oven to 375 degrees F (190 degrees C).
Line a 9 x 13 inch baking dish with foil and generously butter. Set aside.
Sift together dry brownie ingredients – flour, cocoa, and salt – in a large bowl.
In a medium bowl, mix together melted butter and granulated sugar.
Mix in one egg at a time until all 5 eggs are thoroughly mixed in.
Stir in vanilla extract.
Stir dry ingredients into wet.
Pour brownie batter into baking dish and bake for 20 minutes. Brownie should be just starting to set.
While brownie is baking, make blondie dough.
Place butter and brown sugar in a medium pot. Stir over medium heat until mixture is just melted.
Let mixture cool for a few minutes, then stir in eggs and vanilla.
Stir in flour one cup at a time.
Stir in baking powder and salt. Do not overmix.
After the brownies have baked for 20 minutes, reduce oven temperature to 350 degrees F (175 degrees C).
Carefully spoon blondie mixture on top of brownies. Gently spread blondie mixture to cover brownies. Don’t worry about making the dough perfectly even, it will spread during baking.
Bake double-decker for an additional 30 minutes. A toothpick inserted in the center of the brownies will come out clean when it is done.
As delicious as these smell straight out of the oven, they taste best when totally cool. We served ours with freshly brewed cups of chai tea.

Recipe adapted from Rachel Ray.

Mongolian Scones: An Airy, “No Cream” Version of a Breakfast Favorite

Posted on November 1, 2014 by Jack & Barbra Donachy

“Mongolian” scones, a lighter and fluffier version of their English cousin, are quick to make and a delicious start to our day in the coldest capital in the world, Ulaanbaatar.

We are part of a foodie network in Ulaanbaatar (UB) where one of the most common questions is, “Can you get ______ ingredient here?” Although UB is a thriving city of over a million inhabitants, Mongolia is still a developing country where certain items can be difficult to come by. Heavy whipping cream is one example. When we finally tracked some down, the price tag was the equivalent of 28 US dollars for a one liter container. The cost and inconvenience associated with certain items has been fostering invention as we experiment with substitutions to our recipes.

Our “Mongolian” scones are our answer to the question, “What can I substitute for heavy cream in scones?” The answer is yogurt, which is inexpensive and readily available in Ulaanbaatar’s grocery stores. The result is a lighter, less crumbly scone.

For this version, we used a large cookie scoop, overfilled, to create mounded scones. It is typical to create scones in a disc shape and to then cut them into wedges. The mounded shape allowed a nice rise and more crunchy surface area in one perfectly portioned breakfast scone to accompany our Mongolian eggs and delicious, thick-sliced Mongolian bacon.

A large cookie scoop portioned this dough into sixteen scones. An ice cream scoop would work well for slightly larger scones.

Mongolian Scones with Cranberry and Pecans

Ingredients

2 cups all-purpose flour
1/4 packed brown sugar
1 tbsp baking powder
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp dried orange peel, or fresh orange zest
1/4 cup unsalted butter, chilled and diced
3/4 cup dried cranberries
1/2 cup chopped pecans
1 tbsp granulated sugar
2 small eggs (Mongolian stores typically carry smaller eggs than are sold in America)
3/4 cup plain yogurt

Direction

Preheat oven to 375 degrees F (190 degrees C).
Cover baking sheet with parchment paper and set aside.
Stir flour, brown sugar, baking powder, nutmeg, salt and orange peel together in a large bowl.
Stir cranberries and pecans into the flour mixture.
In a small bowl, whisk granulated sugar and eggs together. Mix in yogurt.
Pour wet ingredients into dry.
Stir ingredients until fully incorporated with a rubber spatula. Dough will be very sticky.
Scoop out generous cookie scoops (2 tbsp or more) of dough and drop mounds on baking sheet.
Bake for 15 minutes, until scones are golden brown.
Enjoy fresh out of the oven with a fried egg and a slice of bacon.

Chocolate Candy Bar Coffee Cake

Posted on September 25, 2014 by Jack & Barbra Donachy

Warm afternoon sunshine streamed in through the windows on a cool fall day, illuminating this rich, moist afternoon snack created from a favorite chocolate candy bar. Served with freshly brewed cups of hot tea it was just the thing before a walk into town.

Chocolate coffee cake is tempting straight out of the oven. But this cake tastes best the day after it is baked. The traditional streusel topping turns a good cake into an irresistible afternoon treat.

Chocolate Candy Bar Coffee Cake

Ingredients

Streusel top:

2/3 cup all purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp cinnamon
6 tbsp cold unsalted butter, cut into small pieces
1/2 quality chocolate candy bar, chopped fine

Cake:

2 cups all purpose flour
2/3 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
1 cup granulated sugar
3 large eggs
1 1/4 cups plain yoghurt
1 1/2 tsp pure vanilla extract
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees F.
Grease a 9 x 13 inch glass baking dish.
In a small bowl, mix together the following streusel ingredients: flour, sugar, and cinnamon.
Rub in butter into streusel mixture, until coarse crumbs form.
Fold in chopped chocolate pieces. Set aside.
To make the cake, in a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar.
Add eggs, one at a time, beating thoroughly.
Mix in yoghurt and vanilla extract.
Stir wet ingredients into dry. Mix thoroughly.
Fold in chopped pecans.
Pour batter into prepared pan.
Sprinkle streusel mixture evenly over batter.
Bake until topping is golden, about 40 minutes. Cake is done when toothpick inserted into center of cake comes out clean.
Let pan cool on wire rack. Cut into squares to serve.

Stacking Up Shortbread Cookie Recipes: Espresso-Chocolate and Almond

Posted on September 14, 2014 by Jack & Barbra Donachy

A quintessential shortbread recipe revamped twice for two deliciously buttery versions of a classic cookie.

Shortbread cookies offer delectably crunchy bites that still maintain the sense of a soft cookie. Using powdered sugar as the sweetener gives these cookies their appealing melt-in-your-mouth texture. A blog I follow, Smitten Kitchen, posted a scrumptious coffee flavored version of these cookies featuring a deep, chocolately finish. Her recipe included a clever trick of rolling out the dough in a zip top plastic bag and then allowing it to chill in the bag, making for quick and easy cutting of the chilled dough. I made a batch of her espresso-chocolate flavored cookies and then experimented with my own almond flavored version. How did these two recipes stack up? Deliciously!

After successful experimentation substituting the coffee and chocolate with almonds, I can imagine a whole host of substitute flavors to continue playing with – lemon, caramel, anise…

Espresso Chocolate Shortbread Cookies

Ingredients

1 tbsp coffee extract (or highly concentrated coffee)
8 oz unsalted butter, room temperature
2/3 cup powdered sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz of your favorite chocolate bar, chopped finely. I found one with toffee bits inside which worked fabulously.

Directions

Thoroughly mix butter and powdered sugar in a medium bowl.
Stir in coffee and vanilla.
Mix in flour. Don’t overmix.
Fold in chopped chocolate.
Transfer dough to a gallon-sized zip top bag.
Roll the dough out until it is about 1/4 inch thick. You should have a rectangle about 9 x 10 inches.
Squeeze out the air and zip bag closed. Refrigerate dough for 2 hours. Refrigerated dough will keep for a couple of days.
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
Cut the dough-filled plastic bag so you can remove top layer.
Turn dough out onto a board.
Cut dough into cookies – about 1 1/2 inch squares.
Place cookies on parchment lined baking sheet.
Bake for 10 minutes. Then rotate pan and bake for additional 10 minutes.
Cool cookies on wire rack.
Cookies will taste best when they are fully cooled.

Recipe courtesy of Smitten Kitchen.

Almond Shortbread Cookies

Ingredients

1 tbsp almond extract
8 oz unsalted butter, room temperature
2/3 cup powdered sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz almonds, chopped fine.

Directions

Thoroughly mix butter and powdered sugar in a medium bowl.
Stir in almond and vanilla extracts.
Mix in flour. Don’t overmix.
Fold in chopped almonds.
Transfer dough to a gallon-sized zip top bag.
Roll the dough out until it is about 1/4 inch thick. You should have a rectangle about 9 x 10 inches.
Squeeze out the air and zip bag closed. Refrigerate dough for 2 hours. Refrigerated dough will keep for a couple of days.
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
Cut the dough-filled plastic bag so you can remove top layer.
Turn dough out onto a board.
Cut dough into cookies – about 1 1/2 inch squares.
Place cookies on parchment lined baking sheet.
Bake for 10 minutes. Then rotate pan and bake for additional 10 minutes.
Cool cookies on wire rack.
Cookies will taste best when they are fully cooled.

Poppy Seed Cloverleaf Rolls

Posted on September 6, 2014 by Jack & Barbra Donachy

In theory, this recipe will make twelve rolls. When I went to retrieve the rolls for my photo shoot, there were only six. Jack!?! They must have been really tasty!

The transition from Alaska to Ulaanbaatar, Mongolia has not been easy for the baker in me. Ulaanbaatar is known for being the coldest capital in the world. Since we have arrived, the weather has been really warm. Turns out highs in the 70’s and 80’s F is mighty warm for our Alaskan blood. Finally, a cloudy day with a high of 53 degrees F made for a comfortable baking weather.

After years of making dough in my Zojirushi bread machine, the move to a country with different electrical outlets encouraged me to relinquish my training wheels and bake on my own. I had always had trouble getting my doughs to rise properly in our home in Point Hope. With experience and a few tricks, I was ready to give it a go without any machinery.

I pulled my Williams-Sonoma Baking Book off the shelf and looked for a yeasted bread recipe which would be a delicious accompaniment to Jack’s tomato soup. Poppy seed cloverleaf rolls sounded tasty and look beautiful, too. The recipe was easy to follow and the dough rose beautifully. The final product proved to be irresistible.

Poppy Seed Cloverleaf Rolls

Ingredients

1 cup whole milk
2 tbsp unsalted butter, plus extra for greasing
1 tbsp granulated sugar
2 1/2 tsp active dry yeast
3/4 tsp salt
2 3/4 cups all purpose flour
1 tbsp light oil
1 egg, well beaten
1 1/4 tsp poppy seeds

Directions

In a small pan over low heat, mix milk, butter, and sugar.
Stir until butter is melted.
Pour milk mixture into a large bowl.
Allow mixture to cool to 105 – 115 degrees F, then whisk in yeast.
Let mixture stand until foamy, about 5 minutes.
Whisk again and then stir in flour and salt, about 1/2 cup at a time. Dough should be soft and sticky.
Turn dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5 minutes.
Coat a bowl with oil, then add dough to bowl. Turn dough so that it is covered with oil.
Cover bowl with damp cloth and allow dough to rise until doubled, about 1 1/2 hours.
Grease 12 standard muffin cups.
Turn the dough out onto a lightly floured surface.
Flatten dough to a rectangle.
Cut rectangle into 12 equal portions.
Take each portion and break into 3 pieces. Roll each piece into a ball and place three balls into each muffin cup.
Cover pan with a kitchen towel and allow dough to rise until doubled, about an hour.
Preheat oven to 375 degrees F.
Brush tops of rolls with egg.
Sprinkle each roll with some of the poppy seeds.
Bake until puffed and golden, about 15 minutes.
Remove from pan right away. Serve hot or warm.

Recipe courtesy of The Williams-Sonoma Baking Book.

Khorkhog: Eating, Drinking and Being Merry in Mongolia

Posted on August 31, 2014 by Jack & Barbra Donachy

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Traditional Mongolian barbecue consists of the meat of an entire animal (often sheep), fire-heated rocks and root vegetables placed together in a large cooking container. The heated rocks slow-cook the meat and vegetables while the sealed container keeps the flavor in.

To celebrate the beginning of the school year, our Mongolian colleagues prepared a khorkhog feast to share with us. Khorkhog refers to a Mongolian method of cooking meat as well as to the celebratory event where the meat is enjoyed.

This elaborately decorated bus took us to the feast site. Opulent to our eyes, we were told that this is a “normal” bus. (Our friend Dawn Doig is seated on the right.)

Our picnic site was located on the grounds of the Hotel Mongolia which offers upscale services along with ger (yurt) sleeping quarters. Traditionally made of felt walls and wood frames, gers are the portable homes of the nomadic people of the Mongolian steppe.

In the early 13th century a former Mongolian herder name Temujin was renamed Genghis Khan, ruler of all who live in felt tents. Under Genghis Khan and later his sons, the Mongolian Empire would eventually include an uninterrupted sweep of territory extending as far west as present day Hungary, east through southern Russia, central Asia, Northern China and Mongolia – the largest contiguous empire ever to exist. Military forays pushed into Southeast Asia and although never successfully invaded, Mongolian leadership even had their sights set on Japan. Present-day Mongolia is the 19th largest country – but with a population of about three million people is the least densely populated.

In the center courtyard of the Hotel Mongolia is a silver tree fountain which was inspired by the Silver Tree of the ancient city of Karakorum, the 13th century capital of the Mongol Empire. The original sculpture was made of silver and other precious metals. When the khan wanted to serve drinks to his guests, the sculpture’s serpents would gush alcoholic beverages.

“Why didn’t you let me bring my tenkara rod?” Jack pouted as he watched a local fisherman try his luck in the Tuul River. Next time, Jack. Next time. The presence of stoneflies, mayflies and caddis larvae indicated good water quality, but we have yet to see a fish come out of this highly-pressured section of the Tuul River.

We were treated to a lovely picnic prepared by our Mongolian colleagues. Khorkhog meat cooked to perfection was served alongside roasted root vegetables and potatoes. An assortment of salads rounded out the meal and people were snacking on pine nuts from cones they’d found nearby. The centerpiece of the spread was a beautiful bowl of airag, fermented mare’s milk.

A bit of a sour face is a standard reaction upon first sampling a bowl of airag. We understand that this beverage is traditionally offered by nomadic hosts to guests in Mongolia. We anticipate sampling a few more airags in our future Mongolian adventures.

We were told it is customary to check the vodka (for poison?) by dipping one’s right ring finger into the drink and then scrutinizing the finger for black streaks. When the milk vodka passes the test, the drinker gives thanks to the spiritual world by flicking some of the liquid to the sky and to the left and right and then touching his forehead. This particular batch of mare’s milk vodka was brought by one of our colleagues whose family has a special recipe. The drink has a decided aftertaste of blue cheese.

After a filling meal, we took a leisurely stroll atop the wall surrounding the hotel. Black kites, durian jackdaws, and red-billed choughs soared through the blue skies and we even startled a hare on our way to the picnic site.

We stopped to check out the indicate details in the roof tiles of the main buildings.

Our walk ended where some of the men were preparing another khorkhog using the same cooking process as in the metal containers, but this time using a sheep’s stomach as the cooking vessel.