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Cooking with "Deep Run Roots" by Vivian Howard


blue_dolphin
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  • 4 months later...
On 3/1/2017 at 4:02 PM, blue_dolphin said:

Brussels Sprouts, Apples and Pomegranate Salad with Blue Cheese Honey Vinaigrette

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I put a little more blue cheese on a slice of toasted ciabatta to go along with.

I made a big batch of this salad for Christmas Eve dinner with my cousins and thought I’d give it another mention because it holds up so nicely on a buffet table. I used a colorful watermelon radish instead of the regular ones and subbed in shallots for the green onions. 
 

This morning, I piled some of the leftovers onto a smoked turkey sandwich and it was delish. Made me think you could easily toss in some cooked chicken, turkey or ham and make this into a great main-dish salad. 

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With a nudge from @Smithy's  Princessmobile Cinnamon Buns, I decided to try the Sausage-Stuffed Honey Buns from Deep Run Roots p 376.  

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These are a nice sweet treat, especially warm from the oven, but a little bit of a production.  Aside from the sticky dough challenge I've encountered with all of Vivian's yeast-powered recipes, nothing was particularly difficult but I seemed to end up with a lot of dirty dishes  Basically, you make a honey-sweetened yeasted dough, roll it out into a rectangle, top with a filling of cooked sausage, honey, brown sugar and butter, roll and slice. The slices are arranged in a cake pan containing a honey glaze flavored with orange juice and zest and thyme.  After baking, the pan gets inverted so there's a sticky honey glaze on the top.  I reduced the sweetening by about half and find them plenty sweet.  I really can't imagine them made with the full amount.  The glaze alone calls for 2 cups of honey - that's about a pound and a half!

 

The full recipe makes 20 buns. Vivian says to use 2 round cake pans but does not say what size. I found a version of the recipe online where they reduced the amount of glaze by half and put all the buns into a 12-inch cast iron skillet.  There's also a comment there that says the sausage filling was too sweet. I set out to make a half recipe, 10 buns.  I used half the recommended amount of glaze and for the filling, I used the recipe indicated amount of sausage but reduced all the other ingredients by half so instead of a honey-butter spread, I have coated sausage crumbles but I thought it came out fine. 

 

On the dough, I can only say that Vivian's baker is either a wizard with sticky doughs or scoops up 150g cups of flour.  The recipe gives cups, I always measure 125g/cup if no weights are given and with her recipes, I always need more flour.  Sometimes a lot more.  I reduced the honey a little in the dough and I forgot to add the tablespoon of sugar. 

Here we have the dough topped with the sausage filling.  This would be much more of a buttery spread if I'd used the full amount. 

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Rolled and sliced.  It was a pretty squishy roll.  

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Here, the rolls are in the pan with the glaze on the bottom, have proofed for half an hour and are ready for the oven:

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They get baked, covered with foil, for 30 min, then an additional 15 min uncovered.  Out of the oven:

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Inverted on to a plate.  Sorry for the unsightly reflections.

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This recipe doesn't include any modifications for letting the dough sit overnight for morning baking.  I'm going to try wrapping up the roll of dough and refrigerating it overnight.  In the AM, I'll slice, arrange the slices in the pan with the glaze, cover and proof.  It will probably take at least 90 min - 2 hrs instead of the 30 min when starting with warm dough but still do-able for a late breakfast or brunch. 

 

 

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@blue_dolphin 

 

years ago I got interested in StickyBuns , Cinnamon buns , and the like.

 

easy to make , problematic to bake fresh for breakfast .

 

I came up w this technique :

 

place an individual just made roll in a pyrex glass bowl.that has some elbow room.

 

freeze .   the night before , take the unit out of the freezer , and place in

 

a kitchen cabinet .  the cabinet was key then.

 

if left on the counter overnight , Earthquake , who you see upper L

 

would have sampled it , to various degrees depending on the version .

 

in the morning , the unit was fully defrosted and risen.   hot oven did the rest.

 

units do not have to be single , and for sticky buns , you added the sticky, etc

 

to the bottom of the pyrex bowl , then the roll , then froze.

 

worked very well.   getting the very hot bowl out of the oven

 

might be a bit tricky , and the real difficulty , after flipping the bowl over

 

was waiting for the roll to cool enough so the burns in your mouth

 

were not that bad.

 

Excellent description of the DRR buns

 

thank you

Edited by rotuts (log)
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4 minutes ago, rotuts said:

@blue_dolphin 

 

years ago I got interested in StickyBuns , Cinnamon buns , and the like.

 

easy to make , problematic to bake fresh for breakfast .

 

I came up w this technique :

 

Thanks for those tips!  I had a couple of rolls that didn't fit into my pan and considered trying to freeze them in single-serving portions.  I ended up tossing them out but I'll keep your technique in mind for next time. 

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