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Food Ventures

Baked Goodies for a Fabulous Foodie Fall Season

By Ann Hattes
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Using wine grape starters and a baking technique that dates back to ancient Egypt, the special flavor of these breads is created when natural yeast from fermented grapes permeates the air and lends itself to the leavening process.

Orwasher’s Bakery, located in New York’s Upper East Side, is one of the last vestiges of the thriving German, Czech and Hungarian immigrant population that lived in the neighborhood at the start of the 20th. Century.

Artisan Bread by Keith Cohen (Race Point Publishing) features the time-honored techniques used to make Orwasher’s most famous breads, including their new line of wine and beer breads. In this cookbook, home bakers will find the history of Orwasher’s and the story of how the bakery survived 100 years; cherished Orwasher recipes adapted specifically to facilitate home baking; techniques for making bread from artisan starters; and a chapter on artisan wine and beer breads with step-by-step instructions for making them at home.

In 2009, Cohen collaborated with Channing Daughters Vineyard in Long Island to create a line of artisan wine breads called Oven Artisans. Using wine grape starters and a baking technique that dates back to ancient Egypt, the special flavor of these breads is created when natural yeast from fermented grapes permeates the air and lends itself to the leavening process. Cohen premiered his beer bread in 2010, a chewy, dark-hued creation with a nutty, robust flavor that is created by mixing Sixpoint Craft Ale’s Otis Stout into the dough. These breads are some of the most popular items at the baker’s counter today alongside the more traditional breads that the shop is known for like New York rye, pumpernickel, Soho sourdough and Russian bread.

Sally McKenney loves to bake. Named as one of the “Top 10 Food Blogs to Watch” in 2013, Sally’s Baking Addiction has skyrocketed in popularity since its inception in late 2011. The cookbook, Sally’s Baking Addiction (Race Point Publishing), contains 75 of Sally’s recipes featuring a new selection of desserts and treats never seen on her blog. Indulge in her No-Bake Peanut Butter Banana Pie, yummy Marshmallow Swirl S’mores Fudge, Sunshine Lemon Cupcakes, and Caramel Coffee Chocolate Chip Torte. There’s also a chapter of lighter dessert options for those who follow a vegan or gluten-free lifestyle.


Pumpkin Chocolate Chip Bread

(Courtesy of Sally’s Baking Addiction)

Prep time: 10 minutes; Total time: 1 hour 15 minutes plus cooling; Makes 1 loaf.

1 & ¾ cup all-purpose flour

1 cup granulated sugar

½ cup light brown sugar

1 tsp. baking soda

2 tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

¾ tsp. salt

2 eggs

1 & ½ cups pumpkin puree (Make sure you use pumpkin puree, not pumpkin pie filling. Canned or homemade puree will work just fine.)

½ cup vegetable oil

¼ cup orange juice

2/3 cup semi-sweet chocolate chips

 

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with non-stick cooking spray. Set aside.

In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt together, making sure to break up any large brown sugar lumps. Set aside.

In a medium bowl, whisk the eggs. Add the pumpkin, vegetable oil, and orange juice, whisking until combined. Pour the wet ingredients into the flour mixture and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not over mix the batter. Gently fold in the chocolate chips.

Pour into the prepared baking pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean. Allow to cool in the pan on a wire rack before removing and cutting. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.

 

 

Monster Munch (Courtesy of Sally’s Baking Addiction)

Prep time: 5 minutes; Total time: 25 minutes; Makes about 10 cups.

5 cups old-fashioned caramel corn

3 cups pretzel twists

1 cup Reese’s Pieces

1 cup honey-roasted peanuts

4 oz. coarsely chopped semi-sweet chocolate

 

Combine the caramel corn, pretzels, Reese’s Pieces, and peanuts together in a large bowl. Spread out onto two large cookie sheets. Set aside.

Melt the chocolate in a small microwave-safe bowl in 20-second increments until melted, stirring well after each increment. Drizzle the chocolate over the snack mix, then allow it to set for about 20 minutes before digging in. Cover the snack mix and store at room temperature for up to 2 weeks.

For easy drizzling, Sally uses an old (and deeply cleaned) plastic condiment bottle with a small spout. Melt the chocolate, pour it into the bottle and neatly drizzle it over the snack mix.

 

 

Pumpkin Granola Bars (Courtesy of Sally’s Baking Addiction)

Prep time: 5 minutes; Total time: 35 minutes plus cooling; Makes 12 bars.

Vegan and gluten-free

3 cups old-fashioned rolled oats

1 & ½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

½ tsp. salt

1/3 cup light or dark brown sugar

½ cup pure maple syrup

½ cup pumpkin puree

1 egg

2 tsp. vanilla extract

1/3 cup pumpkin seeds

1/3 cup mini chocolate chips

Chopped pecans or walnuts can be used instead of pumpkin seeds.

Butterscotch chips or dried cranberries can replace the chocolate chips.

 

Preheat the oven to 350 degrees F. Line an 8 x 8 inch baking pan with aluminum foil and lightly spray with non-stick spray. Set aside. In a large bowl, toss together the oats, cinnamon, nutmeg, cloves, and salt. Set aside. In a medium bowl, whisk the brown sugar and maple syrup together until smooth. Whisk in the pumpkin, then the egg and vanilla.

Once thoroughly mixed, pour the wet ingredients into the dry ingredients. Stir with a rubber spatula or large spoon until combined. Fold in the pumpkin seeds and chocolate chips (or their alternatives).

Spread the mixture into the prepared baking pan and bake for 20 minutes. Allow the bars to cool for 10 minutes at room temperature then transfer to the refrigerator to cool completely. Once chilled, lift the foil out of the pan using the overhang on the sides and slice into bars. The bars will remain fresh in an airtight container at room temperature or in the refrigerator for 7 days. Bars can be frozen for up to 3 months.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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