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Dutch Oven Delights

Almond Braid Bread
Printable Version

Ingredients:

BREAD:

2 cups of warm water

1 tablespoon of yeast

4-5 cups of flour

1 tablespoon of malt

1/4 cup of honey

2 teaspoons salt

2 cups of sourdough starter

1 cup sliced or slivered almonds

FILLING:

7 ounces of almond paste

1/4 cup of butter

1/2 cup of sugar

GLAZE:

1 1/2 cups of powdered sugar

1/2 teaspoon almond extract

3/4 tablespoon milk

Directions: Combine the yeast and water and let it rise. Add the starter. Add the other ingredients except the almonds and knead for five minutes. Let it rise until doubled, then knead in the almonds. Roll out the dough into a 12” x 8” rectangle. Spread the entire surface onto the dough and sprinkle with slivered almonds. Cut the outer thirds of the dough with 1” strips. Braid the dough length wise into a braid. Lift into a 12” deep dutch oven and let it rise until doubled. Brush the top with a combination of milk, olive oil and beaten egg in equal parts. Sprinkle the top with slivered almonds. Bake at 350 degrees for about 50-55 minutes. NOTE: Put 7 coals on the bottom and 16 on the top around the lid. Makes 20 servings.

Lemon-Rosemary Chicken
Printable Version

Ingredients:

1 whole large chicken

2 each lemon juice and zest

1 lemon

1 tablespoon minced fresh rosemary

some sprigs for the cavity

1 tablespoon of pepper

1 tablespoon of salt

3 tablespoons of lemon juice for the rub

1/4 cup of lemon juice for the injection

Directions: Rub the chicken inside and out with the lemon juice, rosemary, zest, salt and pepper. Stuff the cavity with a few rosemary sprigs and a lemon sliced in ¼ inch slices. Place the chicken in a 12 inch deep Dutch oven. Cook for 45 minutes at 350 degrees. NOTES: 10 coals under and 12 coals on the top. Inject the breast and legs of the chicken with the lemon juice using a syringe. Approximately 45 minutes or more. Serve on a Dutch Oven Lid and garnish with kale, rosemary, maraschino cherries and lemon slices.

Roasted Red Pepper Sauce
Printable Version

Ingredients:

4 large red bell peppers

1/4 cup red wine vinegar

1/4 cup liquid such as juice or broth or flavored vinegar

2 teaspoon cornstarch

1 cup chicken broth

salt and pepper to taste

Directions: To roast the red peppers, place them on a broiler pan under direct broiler heat, turning occasionally, until peppers are charred black on all sides. Peppers may also be roasted individually by skewering each pepper with a fork and holding it over a range top. Rotate fork until all sides al charred. Place charred peppers in a paper sack. Close bag and allow peppers to steam for 20 minutes. Rub off charred black skin under running water. Cut out core and rinse out seeds. Dry off roasted pepper flesh. Cut in strips for recipes or puree for sauces.

To make sauce... bring vinegar and juice, broth, or flavored vinegar to a boil in a medium saucepan. Boil over high heat until reduced to half. Remove from heat. Dissolve cornstarch in chicken broth and whisk into juice mixture. Return to heat and stir constantly until mixture boils again. Season to taste with salt and peppers. Use immediately or refrigerate for up to two days. May be frozen. The perfect sauce for grilled chicken or vegetables.

Chocolate-Chocolate Cake
Printable Version

Ingredients:

PART 1: CAKE - 2 cups plus 3 tablespoon flour

2 cups sugar

1 cup water

3/4 cup dairy sour cream

1/4 cup softened butter

2 large eggs

4 ounces semi-sweet chocolate chips

melted and cooled

1 1/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon pure Mexican vanilla extract

1/2 teaspoon baking powder. PART 2: FROSTING – 2/3 cups of softened butter

4 oz. unsweetened baking chocolate melted and cooled

4 1/2 cups powdered sugar

2/3 cup dairy sour cream

2 teaspoons pure Mexican vanilla extract

PART 3: GARNISH - 6 oz. pecan halves (about 1 1/2 cups)

Directions: Spray 2 10” Dutch Ovens with Bakers Joy. Combine the cake ingredients in a bowl and beat until smooth, scraping the bowl occasionally. Divide evenly into the two Dutch Ovens and cook at 350 degrees. (6 coals on the bottom and 14 in top for 45-50 minutes.) Or until the toothpick inserted into the middle comes out clean and the top springs back. Another indication is that the batter will start to pull away from the sides of the Dutch oven. Cool on wire racks. To make frosting, beat the butter and melted chocolate in a small bowl until smooth. Gradually beat in the powdered sugar, sour cream, and vanilla until the mixture is smooth and thick. Spoon 1 cup of the frosting into a decorating bag fitted with a star tip. To assemble brush the excess crumbs off the cake and place one cake on a Dutch oven lid. Spread frosting on the top and sprinkle with 1/2 cup chopped pecans. Place the second layer over the frosting. Cover the entire top and sides with frosting. Set aside 32 pecans for top garnish and chop the remaining pecans. Pipe a border of frosting along the top edge of the cake. Arrange pecan halves around the inside of border.

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