The Bread Lover's Bread Machine Cookbook Part 44

11/2- OR 2-POUND-LOAF MACHINES2 cups (about 11/3 pounds) pitted and chopped fresh apricots pounds) pitted and chopped fresh apricots1 tablespoon fresh lemon juiceHalf of a 1.75- or 2-ounce box powdered fruit pectin11/4 cups sugar, or to taste cups sugar, or to taste

[image]Place the apricots and the lemon juice in the bread pan. Sprinkle with the pectin. Let stand for 10 minutes. Add the sugar.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 6 weeks, or spoon into small freezer bags and freeze.

KIWIFRUIT JAMMakes about 11/2 cups jam cups jam A California specialty, this extraordinary recipe is from food writer Lou Pappas. She calls this tropical jam with citrus undertones "dazzling" for its flavor and pale green color. The ancient kiwifruit was known as the Chinese gooseberry, California specialty, this extraordinary recipe is from food writer Lou Pappas. She calls this tropical jam with citrus undertones "dazzling" for its flavor and pale green color. The ancient kiwifruit was known as the Chinese gooseberry, yang tao, yang tao, until Freida Caplan, specialty produce maven of Southern California's Freida's Finest, introduced it as the kiwi to the American market in the late 1960s. Kiwifruit is available year-round. This jam is great on all kinds of rye toast. until Freida Caplan, specialty produce maven of Southern California's Freida's Finest, introduced it as the kiwi to the American market in the late 1960s. Kiwifruit is available year-round. This jam is great on all kinds of rye toast.

11/2- OR 2-POUND-LOAF MACHINES4 large kiwifruit (1 pound), peeled, sliced, and coa.r.s.ely chopped2 tablespoons finely julienned lemon zest3 tablespoons fresh lemon juice11/2 tablespoons powdered fruit pectin tablespoons powdered fruit pectin11/2 cups sugar cups sugar

[image]Combine all the ingredients in the bread pan. Let stand for 20 minutes to dissolve the sugar.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

[image]Leftover Jam CookeryThere are a mult.i.tude of desserts that use thick jam as an ingredient, including many varieties of cookies. Here are two of the all-time favorites. They are easy and elegant.

Granny's JammiesMakes about 312 dozen cookies

Every Christmas my boyfriend's grandmother presented each of us with a tinful of these soft b.u.t.ter cookies made with her homemade jam.11/2 cups (3 sticks) b.u.t.ter, softened cups (3 sticks) b.u.t.ter, softened1 cup sugar3 large egg yolks1 tablespoon vanilla extract1/4 teaspoon almond extract teaspoon almond extract33/4 cups unbleached all-purpose flour cups unbleached all-purpose flour1/4 teaspoon salt teaspoon salt1 cup raspberry or other jam[image] Preheat the oven to 375F. Grease or line with parchment paper 2 baking sheets. Preheat the oven to 375F. Grease or line with parchment paper 2 baking sheets.[image] Using an electric mixer, cream the b.u.t.ter and sugar until fluffy; beat in the egg yolks and extracts. Stir in the flour and salt. Pinch off pieces of dough and roll into 1-inch b.a.l.l.s. Place 1 Using an electric mixer, cream the b.u.t.ter and sugar until fluffy; beat in the egg yolks and extracts. Stir in the flour and salt. Pinch off pieces of dough and roll into 1-inch b.a.l.l.s. Place 11/2 inches apart on the prepared pans. inches apart on the prepared pans.[image] Using your thumb, press a deep indentation into the center of each ball, spreading out the round of dough. Bake for 8 minutes, just until set. Remove the pan from the oven and fill each indentation with a rounded teaspoon of jam. Continue baking for an additional 5 to 7 minutes, until light golden brown and the jelly is slightly melted. Transfer immediately to a rack to cool completely. Store the cookies in a single layer in an airtight tin. Using your thumb, press a deep indentation into the center of each ball, spreading out the round of dough. Bake for 8 minutes, just until set. Remove the pan from the oven and fill each indentation with a rounded teaspoon of jam. Continue baking for an additional 5 to 7 minutes, until light golden brown and the jelly is slightly melted. Transfer immediately to a rack to cool completely. Store the cookies in a single layer in an airtight tin.Cream Cheese PocketsMakes about 3 dozen cookies

The dough for these pockets is incredibly easy to handle. It can be filled with any flavor of thick jam or preserve you choose.

1 cup (2 sticks) b.u.t.ter, softened8 ounces cream cheese, softened1/4 cup confectioners' sugar cup confectioners' sugar1/2 teaspoon salt teaspoon salt2 cups unbleached all-purpose flour2 cups thick homemade jam or preserves, such as apricot or raspberry1 cup sifted plain or vanilla confectioners' sugar vanilla confectioners' sugar

[image]In the workbowl of a food processor, combine the b.u.t.ter, cream cheese, sugar, salt, and flour. Process until the dough just forms a ball. Divide the dough into three equal portions, flatten each portion into a disc, and wrap each disc in plastic wrap. Refrigerate for 1 hour to overnight.[image] Preheat the oven to 350F. Grease or line with parchment paper 2 baking sheets. Preheat the oven to 350F. Grease or line with parchment paper 2 baking sheets.[image] On a lightly floured surface, roll the pastry out with a rolling pin until it is On a lightly floured surface, roll the pastry out with a rolling pin until it is 1 1/8 inch thick. Cut the dough into 2 inch thick. Cut the dough into 21/2-inch squares. Place a dab of jam in the center of each. Bring two opposite corners up and pinch to seal them over the center. Place the pockets 1 inch apart on the baking sheets.[image] Bake the cookies until light golden brown, 12 to 15 minutes; they will look a bit underdone, but will crisp as they cool. When cool, dust with confectioners' sugar. Bake the cookies until light golden brown, 12 to 15 minutes; they will look a bit underdone, but will crisp as they cool. When cool, dust with confectioners' sugar.

RHUBARB JAMMakes about 11/2 cups jam cups jam Arhubarb patch is always part of an old-fashioned fruit and vegetable garden. My friend Bob, who grew up in northern Minnesota near the Canadian border, remembers his mother making plenty of rhubarb jam every spring from juicy bundles of stems gathered in a neighbor's yard. The plant has long, red stalks-the edible part-and large leaves, but the leaves are poisonous. This jam is delicious on whole wheat toast or biscuits.

11/2- OR 2-POUND-LOAF MACHINES1 pound rhubarb stalks, sliced about 1 1/2 inch thick (2 cups) inch thick (2 cups)11/2 cups sugar cups sugarHalf of a 1.75- to 2-ounce box powdered fruit pectin1/4 cup chopped dried apricots cup chopped dried apricots

[image]Mix the rhubarb with the sugar in a gla.s.s bowl, cover loosely with plastic wrap, and let stand at room temperature for 12 hours.

[image]Combine the rhubarb-sugar mixture, the pectin, and the apricots in the bread pan.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 3 weeks, or spoon into small freezer bags and freeze.

How Much Pectin Is In This Fruit?Fruits High in Natural PectinTart apples, cranberries, currants, quinces, damson plums, Concord grapes, papayas, blueberries, and blackberries are naturally high in pectin. The peel of lemons and oranges has a lot of natural pectin. Unripe fruit contains more pectin than overripe fruit.Fruits Low in Natural PectinApricots, nectarines, pineapple, rhubarb, strawberries, raspberries, peaches, cherries, mangoes, bananas, and all overripe fruit are low in pectin. Preserves made from fruits low in natural pectin need some commercial liquid or powdered pectin and a bit more sugar added to jell properly.

APPLE b.u.t.tERMakes about 2 cups fruit b.u.t.ter This is my version of a recipe from Jeanne Jones, who, in my opinion, creates the best spa food recipes this side of the Rockies. No sugar, no fat. The use of dried apples provides a rich thickness that would take hours to achieve if you used fresh ones. Dried apples are easy to find-my grocery store displays them with the packaged nuts and dried apricots. Use fresh, unfiltered apple juice, also known as sweet cider. I like to place half of a split vanilla bean in the jar of apple b.u.t.ter while it is stored in the refrigerator. This spread is culinary magic on fresh bread, toast, or bagels, and pancakes or m.u.f.fins, too.

11/2- OR 2-POUND-LOAF MACHINES1/4 pound dried apple rings, chopped (2 cups) pound dried apple rings, chopped (2 cups)11/4 cups unsweetened, unfiltered apple juice cups unsweetened, unfiltered apple juice2 tablespoons apple cider vinegar11/2 teaspoons ground cinnamon teaspoons ground cinnamon1/2 teaspoon ground allspice teaspoon ground allspice1/2 teaspoon ground cloves teaspoon ground cloves

[image]Combine all the ingredients in the bread pan. Let stand at room temperature for 1 hour to soften the apples.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts and let cool until warm.

[image]Using a rubber spatula, sc.r.a.pe the mixture into a food processor fitted with the metal blade and process until smooth. Sc.r.a.pe the apple b.u.t.ter into a gla.s.s jar. Let stand at room temperature until cool. Store, covered, in the refrigerator for up to 2 months.

PUMPKIN APPLE b.u.t.tERMakes about 3 cups fruit b.u.t.ter This is a recipe from the Libby's pumpkin people, which I've adapted for the machine. It is wonderful on biscuits, toast, or even dabbed on your oatmeal.

11/2- OR 2-POUND-LOAF MACHINESOne 15-ounce can pumpkin puree3/4 cup (about 1 large) peeled, cored, and coa.r.s.ely grated fresh Pippin, Granny Smith, or other firm, tart cooking apple cup (about 1 large) peeled, cored, and coa.r.s.ely grated fresh Pippin, Granny Smith, or other firm, tart cooking apple1/2 cup unsweetened, unfiltered apple juice cup unsweetened, unfiltered apple juice1/2 cup light brown sugar cup light brown sugar1/2 teaspoon ground cinnamon teaspoon ground cinnamon1/2 teaspoon ground nutmeg teaspoon ground nutmeg1/2 teaspoon ground cloves teaspoon ground cloves

3 tablespoons unsalted b.u.t.ter

[image]Combine all the ingredients in the bread pan.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. Stir in the b.u.t.ter until it melts. You can sc.r.a.pe the fruit b.u.t.ter into heat-resistant jars right away, using a rubber spatula. For other jars, let the fruit b.u.t.ter sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

QUICK AND EASY TOMATO KETCHUPMakes about 3 cups ketchup This tangy condiment is a snap when made with canned tomato puree, a great improvement over spending the entire day laboriously peeling and cooking tomatoes that end up reduced to this amount. I make just enough of this ketchup for short-term storage in the refrigerator, saving the fuss of preserving. Bottled commercial ketchup can't compare to your own batch.

11/2- OR 2-POUND-LOAF MACHINESOne 28-ounce can tomato puree1 small yellow onion, cut into chunks1 large shallot, chopped1 clove garlic, pressed1/2 cup apple cider vinegar cup apple cider vinegar1/3 cup water cup water1/4 cup light brown sugar cup light brown sugar1 teaspoon ground allspicePinch of ground cinnamonPinch of ground clovesPinch of ground macePinch of ground gingerPinch of Coleman's dry mustardPinch of crushed hot red pepper flakesFresh-ground black pepper Sea salt

[image]In a food processor, preferably, or in batches in a blender, combine the tomato puree, onion, shallot, and garlic. Process until just smooth.

[image]Pour the tomato mixture into the bread pan. Add the vinegar, water, sugar, and spices.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, the ketchup will have reduced slightly and thickened. Add salt and pepper to taste. Carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the ketchup into heat-resistant jars right away, using a rubber spatula. For other jars, let the ketchup sit in the pan for 15 minutes before transferring. Serve warm, room temperature, or chilled. Store covered in the refrigerator for up to 2 months.

MANGO CHUTNEYMakes about 2 cups chutney Mangor is the queen of chutneys. In India there are both fresh mango chutneys, which are like salads to cool the palate, and cooked chutneys, like this one, which are more like preserves. Mangoes are considered an exotic fruit here, but in the Himalayas they have been eaten for over 4,000 years and are known as the "pride of the garden." We get our mangoes from Mexico and the West Indies. The oversized egg-shaped mango, a member of the cashew family, has an addictive flavor reminiscent of a juicy apricot. This chutney is great with Indian food, with Chinese food, or spread with cream cheese on toast.

11/2- OR 2-POUND-LOAF MACHINES2 fresh firm-ripe mangoes (about 11/2 pounds) pounds)1/4 cup dark or golden raisins, chopped cup dark or golden raisins, chopped1 medium shallot, minced1/2 cup dark brown sugar cup dark brown sugarA scant tablespoon of minced fresh ginger2 teaspoons hot pepper flakesPinch of ground cloves1/8 teaspoon salt teaspoon salt1/2 cup apple cider vinegar cup apple cider vinegar2 tablespoons fresh lime juice

[image]Peel the mango by standing the fruit stem (wider) end up. Make 4 vertical slices, through the skin, to score the thin tough skin and divide the fruit into quarters lengthwise. Starting at the top, peel the skin back from each quarter, just like a banana. Slice the flesh away from the flat seed in strips. Coa.r.s.ely chop. You will have about 2 cups.

[image]Combine all the ingredients in the bread pan.

[image]Program the machine for the Jam cycle and press start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months. Serve at room temperature.

PEACH CHUTNEYMakes about 13/4 cups chutney cups chutney There is no better condiment than a stone fruit chutney. It has a great fresh flavor enhanced with pungent spices. Narsai David used to market his own nectarine chutney and I used it so often that when it disappeared from the market, I had to create a recipe of my own. This chutney must be chunky, dark, hot, and sweet all at the same time. It is great with Indian food, barbecued meats, pork chops, or pates, and as an ingredient in appetizers. You can use nectarines in place of the peaches.

11/2- OR 2-POUND-LOAF MACHINES3 to 4 fresh peaches (about 1 pound) or 1 pound frozen unsweetened peach slices, defrostedPiece of fresh gingerroot about 3 inches long1/3 cup golden raisins, chopped cup golden raisins, chopped2 small white boiling onions, minced1 small clove garlic, minced3/4 cup dark brown sugar cup dark brown sugar2 teaspoons chili powder2 teaspoons yellow mustard seeds1/4 teaspoon salt teaspoon salt1/2 cup apple cider vinegar cup apple cider vinegar

[image]Peel the peaches by dipping them briefly into a pan of boiling water to loosen the skins. Immediately cool them by holding them under cold water, and the skins will slip off. Coa.r.s.ely chop the peaches and place them in the bread pan.

[image]Peel and mince the ginger so you have about 21/2 tablespoons. You can use a little more or a little less, depending on how hot you want the chutney. Combine the ginger and all the remaining ingredients with the peaches in the bread pan. tablespoons. You can use a little more or a little less, depending on how hot you want the chutney. Combine the ginger and all the remaining ingredients with the peaches in the bread pan.

[image]Program the machine for the Jam cycle and press start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months. Serve at room temperature.

[image]A Baker's Glossary of Soft, Spreadable FruitsPreserve has come to be a generic t.i.tle for any type of fruit spread. It is also the name of a specific type of spreadable fruit, one of the five that can be made in the bread machine. Each type of spreadable fruit calls for a slightly different method of preparation and amount of sugar. Here is a glossary of terms to help you differentiate one type from another. You may notice that jellies are not included here-they are not recommended for the bread machine. Only a bread machine designed for making jams should be used to make preserves. A machine that is not suitable will not cook the preserves properly, and the process will severely damage your machine.

* Chutney Chutney-Chutney, an Indian word, is a raw or cooked condiment to serve with meals. Cooked chutneys, known as preserved chutneys, are a combination of fruit, sugar, vinegar, and spices with a thick consistency ranging from chunky to smooth. While chutneys can be fiery hot or sweet, the ones with a bit of both are delicious spreads for bread, or as accompaniment to breads, cheeses, and pates.

* Conserve Conserve-Conserves are also made like jam, but contain at least two fruits and often contain raisins and nuts.

* Fruit b.u.t.ter Fruit b.u.t.ter-A b.u.t.ter is made by slow cooking together a fruit puree, sugar, and sometimes spices, to a thick, spreadable consistency.

* Jam Jam-A jam is composed of one or more fruits that are chopped or crushed and cooked rapidly with sugar. Jams are gently firm, but do not hold the shape of the jar, and are best made in small batches.

* Marmalade Marmalade-Similar to a jam, marmalades contain small pieces of fruit and peel suspended in a transparent jelly. Orange marmalade is the best known, but marmalade can also be made from lemons or limes.

* Preserves Preserves-Preserves are whole fruit cooked with sugar so that the fruit retains its shape and becomes tender. The syrup is clear and the consistency of honey. Preserves are also best made in small batches.

APPLE AND DRIED FRUIT CHUTNEYMakes about 2 cups chutney This is a chutney that I have made for years. Although most traditional Indian cookbooks have a similar recipe, I adapted this from a recipe I got from Chef de Cuisine Vincent Brunetto, who had a restaurant called The Campbell House near my home. He served it for an appetizer in a chilled mound next to homemade pate and fresh bread. Cooking it on the stove always seemed to evaporate too much of the liquid, so using the bread machine is a fine way to make this full-flavored, nicely textured chutney. This chutney is very aromatic while it is cooking. I often use a six-ounce bag of pre-chopped fruit bits-which has raisins, apricots, and dried peaches in it-to save time.

11/2- OR 2-POUND-LOAF MACHINES2 medium tart cooking apples, peeled, cored, and finely chopped2/3 cup dark brown sugar cup dark brown sugar1/3 cup finely chopped dried apricots cup finely chopped dried apricots1/3 cup finely chopped dried pineapple or dried pears cup finely chopped dried pineapple or dried pears1/3 cup dark or golden raisins cup dark or golden raisins1/4 cup finely chopped red bell pepper cup finely chopped red bell pepperPiece of fresh gingerroot about 1 inch long, peeled and grated1 large shallot, finely chopped1 clove garlic, pressed1/4 teaspoon ground cayenne pepper teaspoon ground cayenne pepperPinch of hot pepper flakesPinch of ground turmeric or curry powder1/2 teaspoon salt teaspoon salt2/3 cup apple cider vinegar cup apple cider vinegar

[image]Combine all the ingredients in the bread pan.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator, for up to 2 months. Serve at room temperature.

Appendix 1 BITS AND PIECES.

Crumbs, Croutons, Crostini, and Toasted Appetizers Fresh BreadcrumbsDry BreadcrumbsSoup and Salad CroutonsLarge CroutonsHerbed Croutons for SoupMelba ToastSweet RusksPita Bread CrispsGarlic Pita ToastsFocaccia ToastsBaguette CrostiniLowfat Garlic CrostiniAppetizer Bread CupsCroustadesMushroom Ragout on CroutonsCrostini with Red Pepper-Orange RouilleArtichoke and Mozzarella CrostiniBlack Olive and Cheese CrostiniHerb and Goat Cheese ToastCinnamon Toast FingersAlmond ToastsBruschettaSummer Tomato BruschettaBruschetta with Cheese and HoneyOld-Fashioned Tea Sandwiches

Breadcrumbs, toasted croutons, and small toasts are practical and delicious uses for day-old bread. Breadcrumbs B may be fresh or dried, and are sometimes seasoned. Fresh and dried are not interchangeable in recipes, as the dry crumbs absorb more liquid than the fresh. (Be sure to check your recipe to avoid using the wrong type.) Croutons, melba toasts, rusks, crostini, and cla.s.sic plain toasts are all variations on the same toasting process. Any type of sliced homemade bread, from white to wheat to rye, can be given a new life by being slowly dried in an oven, sauteed in a skillet, toasted under a broiler, or even grilled over an open fire. All these toasts are usually a garnish of some type, but do not underestimate the grand roles these humble toasts may play-they can be piled high in a basket to accompany dips or pates, or spread with cheeses, herbs, or garlic. b.u.t.ter croutons may be folded into scrambled eggs. Or they can serve as just the right crisp complement to salads or soups. Who has not enjoyed croutons floating atop a bowl of French onion soup? These toasts can be the basis for myriad toppings, tea sandwiches, and canapes. Bruschetta, an Italian toast, is traditionally topped with a flavorful combination of tomatoes and herbs and may be made as a sweet toast as well. Recipes for toppings and sandwich fillings-in addition to instructions for many different toasts-are given here.

Croutons, melba toasts, rusks, and crostini can be in the form of plain old slices, or they may be cut with a biscuit or cookie cutter, making a pretty a.s.semblage of squares, rectangles, diamonds, or hearts. A famous garnish is dents de loup dents de loup, or wolves' teeth, where a long 4-inch toast has one side cut jagged. You can cut off the crusts, or leave them on. When making tea sandwiches or appetizers, the different shapes help vary the presentation.

Fresh Breadcrumbs