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Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Quest 103: Rist Peninsula Cinnamon Rolls


BotW certainly had some beautiful landscapes that keeps things interesting. This is to, of course, make us curious to seek out what each area has in store. None so unique as Rist Peninsula with its swirling beach all leading to a shrine. It made me think about other things with swirls - like cinnamon rolls. Who doesn't like cinnamon rolls? Well gluten free ones are a little harder to find, but I think I have come up with a recipe that brings out the super cinnamony (yes, that's now word) flavor with a light sweet dough that does not taste or have the texture of cardboard. If you get a hankering for cinnamon rolls - give this one a try. Enjoy!


Gear!
Dough
2 cups half n half
1/2 cup vegetable oil
1/2 cup sugar
2 packages active dry yeast (.25 ounce)
4+ cups gf bread flour with xanthium- we used Pamelas 
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon salt

Filling
1/2 cup melted butter
1 cup sugar
4 T cinnamon or pie spice
1 cup brown sugar
Toasted pecans

Frosting
2 cups powdered sugar
1/4 cup half n half
2 Tablespoons melted butter
1/4 cup cream cheese, softened
Pinch of salt
2 teaspoons vanilla
1 Tablespoon Jameson

Quest!

Make the dough! Bloom the yeast for about 5 minutes by warming up the half n hal in the microwave for about 30 seconds. Add yeast - make sure that you don't overheat the half n half or you will kill the yeast. Add the sugar to the yeast mixture. Once bloomed, add in veggie oil, flour, baking powder, soda and salt. Mix together in a stand mixture.If the dough is too sticky, add a little more flour.
Knead the dough for about 5 minutes. It will become pretty smooth.
Roll out dough into a rectangle about 1/4 inch thick. Mix up filling ingredients to gether. Sprinkle over dough.
Roll dough up like a jelly roll. Cut into 12 equal portions

Place rolls into greased 9 x 13 pan. Lightly cover with a tea towel and place in a warm place to rise for about an hour. Preheat oven to 400 degrees F. Bake for 35-40 minutes or undil golden brown. Mix up frosting and drizzle over warm rolls.Servce warm or room temperature. Enjoy!

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LOZ into your home for all your Gluten Free 
Cooking & Baking! 
Enjoy!

Quest 93: Gohma Crab Dip


Gohma has surfaced once again and with his defeat has left plenty of crab meat to go around. Today, we have a lovely crab dip that goes well as a fondue with veggies and bread or just with crackers. It's pretty easy to prepare and makes a great quick dinner during the week as well as a fancy dip for guests. Enjoy!


Gear!
1 Can Lump Crab Meat
1 Lemon, juices and zested
1 T. Chopped Garlic
1/2 cup Roasted Red Pepper
1 T Basil leaves, chopped
1 Pkg Boursin cheese- we used the garlic and herb
1 tsp Old Bay Seasoning
1/2 cup veggie broth
salt & pepper to taste


Quest!

Saute garlic, roasted red peppers and basil leaves for a few minutes in a teaspoon
Add crab meat, lemon juice, zest, seasoning and heat through. Add cheese and veggie broth.

 NOTE: If you can't find boursin cheese, you can use cream cheese, it will have a slightly different consistency, but still pretty tasty.

Your dip will be rich and creamy and ready to go. Enjoy!











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LOZ into your home everyday! Enjoy

Tingle's Random Kitchen Tip: Make your own GF Breadcrumbs



Gluten free breadcrumbs are expensive and don't add a lot of flavor to your meal. So, let's make use of our leftover bread - it's expensive too. Thanks to our friend Tingle, we will be making our own. This process is super easy and can be flavor adapted in a multitude of ways. Enjoy!

Gear!
1 loaf GF Bread - stale
2 cloves garlic
1 t. salt
1 T olive oil

Quest!
Preheat your oven to 400 degrees F. On a half sheet pan, lay out the bread in a single layer. Mince garlic and salt with olive oil into a paste.

Spread the paste on both sides of the bread. Bake in the over for about 10-12 minutes or until bread is golden and toasty.

Let toast cool.




Add the toast to a food processor. In batches, depending on how much toast you have made and the size of your food processor. pulse into small crumbs.

Like this!












Bag up, mark and freeze until ready to use.



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LOZ into your home everyday! Enjoy!

Quest 83: GF Flat Bread

Bread is something we need to make more of. It is the thing that goes with everything and is always best fresh from the oven. It can take a bit of time to make and homemade doesn't have a very long shelf life. So today, we shall make bread that is portable enough for our hero to take with him on his quest, but tasty enough it won't leave the Inn - flat bread. I have never made this had it last more than a day, but I think you can keep it wrapped up in the freezer to heat up another day. Enjoy!


Gear!
2 cups GF AP Flour Blend with xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
2 cloves roasted garlic, chopped
1 teaspoon course salt
1 tablespoon garlic olive oil
3 eggs
¼ cup warm milk
½ to ¾ cup warm water


Quest!

Preheat the oven to 425 degrees F. Mix together flour, baking powder, rosemary, thyme, and salt together in a bowl.

Make a well in the middle of the bowl by pushing the flour to the sides. crack eggs into the middle. Add olive oil and garlic to the eggs.
Mix together pulling flour from the sides as you mix. until it is almost combined. Add warm water and milk. Continue to stir until completely combined. Let the mixture sit together for about 5-10 minutes.
Mixture should be pretty sticky, but more of a mass than before. If more on the thicker side, add a little more water, stir and let sit again.









On a cookie sheet lined with a silicone mat, spoon the dough into small sections and spread out with the back of the spoon. Top with a little more course salt and olive oil and bake for 15-18 minutes or until golden brown. Note: Your flat bread will take less time to cook if you spread it into larger and thinner pieces. This may require you to utilize more than one cookie sheet.
Enjoy warm! If you enjoy this flat bread like we do, it won't last long.







Follow the ZeldaGourmet to bring 
LOZ into your home everyday! Enjoy!

Quest 69: Hyrule Baked French Toast


It has been a few weeks since the last post, and it has been eventful indeed. I just attended the gluten free feast in Minneapolis last week and there were a lot of different things I haven't had before. Both good and bad, GF products certainly run the spectrum of taste. It made me think about things I really used to enjoy before being diagnosed with Celiac and French Toast certainly made that list. The flavors are pretty generic and GF; however the bread is usually an issue. GF bread does not have a great reputation for being awesome. I have found some really horrible bread and some decent. Now, today I am using a brand that I have latched onto because I like it, but I am not being sponsored to use it. I hope you have options in your area and that you have the ability to try different ones to find what you like. Enjoy!

Gear!
8 Slices of Hearty Artisan GF Bread - such as Schar
4 Eggs
1 c.Half and Half
1 T. Cinnamon
1 T. Maple Syrup
1 t. Salt
1 T. Vanilla
Powdered Sugar
Strawberries

Quest!

In a throwaway aluminum pan, crack your eggs, add cinnamon, maple syrup, vanilla and sugar. Beat together until it comes together.










Add half and half to the mix and beat together.
 Add the bread to the mixture. I dip the bread and stack it on top of each other, so that it all gets a start on the soaking process. Cover with plastic wrap and place in the fridge overnight.

In the morning, a good deal of the mixture has been soaked up. Preheat the oven to 400 degrees F. Bake in the oven for approx. 20-25 minutes.
The baked toast will be golden and delicious. As an added bonus, the remaining soak becomes custard that is super tasty.
Serve along side some bacon. Top with powdered sugar, Triforce cut strawberries and more maple syrup.This brunch should give you the Power to get through another lazy Sunday.










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Quest 44: Zucchini Muffin Minish Caps


It's zucchini time! I have been looking ways to incorporate more green ideas into the blog, and today I think I may have succeeded. Minish Cap is a great game in the LOZ series that takes advantage of size in a bigger way that Ocarina of Time. It also brings to life the hat that Link wears in a way that is beyond imagination. With this in mind, today we will attempt to make Minish caps to place upon our zucchini muffins. It will be an interesting and tasty quest that I hope you give a try! Enjoy!


Gear! - Get the Printable Recipe Here!
Muffins!
1/2 cup sugar
1/2 cup butter, softened
2 eggs
1/2 cup sour cream
1 t. vanilla
1/4 cup apple sauce - I used unsweetened
2 cups GF All-purpose flour with xanthan gum mixed in
2 t. cinnamon
1/2 t. cardamom
1 T. baking powder
1 t. baking soda
1 t. salt
1 cup finely grated zucchini
1/2 cup walnuts chopped

Streusel Topping!
1/2 cup brown sugar
1 T cinnamon
2 T. butter cold and cubed
1 T. GF flour

For the Minish caps!
carrots
zucchini
toothpicks
mandolin

Quest!
Preheat the oven to 375 degrees F. Prep a muffin pan with muffin liners. Cream together sugar and butter. Add eggs, sour cream, vanilla, and apple sauce. Mix together.






To the mixture, add flour, cinnamon, cardamom, baking powder, baking soda, salt, grated zucchini and walnuts.







Spoon the muffin mix into the muffin liners and push the thick dough into the liners to remove bubbles.







Make the streusel topping by adding all ingredient to a bowl and crumb with a fork. Do not cream!







Spoon the streusel topping over each of the muffins.








BEING VERY CAREFUL!! Set your mandolin to 1/8 inch setting. Slice zucchini lengthwise creating 12 equal pieces. A medium zucchini should get you just enough. Set the mandolin to 1/16 setting and repeat with peeled carrots.





After some trial and error, the best way to make little caps is to start rolling on one end until it makes a nice spiral. Use a toothpick to secure at the top. Add the carrot piece to bottom and press into the muffin. If you don't press them into the muffin, as it rises, it will push the cap off and it will tip over.
Make a cap for each muffin. I added a little vanilla sugar over the top of the caps.


Bake muffins for about 25 minutes or until a toothpick comes out clean. Remove from the oven and let cool for a few minutes and Enjoy!


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Quest 16: Majora's Bread Mask



While questing along one day, I came across this creepy little man that sold masks (Ocarina of Time). I thought nothing of it until one of the masks came back to haunt me (Majora's Mask). With a little help from Tatl, we set things right. Now you too can enjoy the cheesy goodness that is Majora's Mask. Bread making may seem a little intimidating, but your patience will be rewarded.Sorry, this recipe is not GF yet!


Bread ingredients
2 tsp. dry yeast
1 1/4 c. Water (105 degrees F.)
3 1/2 c. unbleached flour
1/2 T. Salt
3 T. olive oil
Filling Ingredients
3 oz. goat cheese
4 oz. shredded white sharp cheddar
Basil leaves
Topping
2 T. olive oil
1 t. course salt






Soft and Sticky dough
Let the quest begin . . .
Sprinkle yeast into 1 cup of water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt together in your mixing bowl. Make a well and add the olive oil and dissolved yeast mixture.

Blooming yeast
                       









While mixing, add the remaining 1/4 c. of water. Dough will form in a soft, sticky dough. Add additional water if needed 1 T. at a time.

Elastic-y

 At this point, you can either use your heavy duty mixer with the dough hook attachment and knead your dough for 5 minutes, or you can do it the old fashioned way and turn your dough out on a floured surface and knead by hand for 10 minutes. I am going for the mixer option. Your dough should be nice and elastic-y when you are finished.





Doubled in Size!

Place dough in an oiled bowl and cover with a clean towel in a warm place and let it rise for 1-1/2 to 2 hours, until it doubles in size.
Squishy!























Punch down your down and divide into two larger ball of equal size and one smaller ball. Begin to chafe. Chaffing is creating balls of dough and kneading the ball out in your hand, essentially turning the dough inside itself to continue to make a ball. Do this to each ball for 5 minutes each. Set your balls aside (hehe) and let rest for 10 minutes, covered.

Shape your dough onto a half sheet pan covered in parchment paper. By hand, you should be able to smoosh (yes, technical term) out the dough while creating a heart shape for the two larger balls of dough. When you stretched out the dough to about 9 inches across in the biggest area, take the smaller ball and make 10 pointed pieces to use for the side of the mask. Add the points to the bottom layer of the bread - 4 on each side and horns on either side of the top. 


You can begin to fill the first layer. 
Crumble goat cheese on the surface of dough (not on the points). 
Then layer basil leaves on top and finally the shredded white cheddar cheese. 
Add the other layer of dough over the filling. Pinch the two layers together to seal in the cheesy goodness. Cover and proof the dough for 30 minutes.
Proofed!












Preheat oven to 400 degrees F. Brush dough with olive oil.











Then with a small blunt object (I used chopsticks!) punch small holes into the dough to create your design. 






When you are happy with the design, sprinkle with course salt and bake for 30-45 minutes.






What we are looking for is golden and delicious and hollow sounding when you tap the top. Hot or cold, you will like it!









Enjoy!

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