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The dry ingredients are added to a bowl and whisked together. If using a stand mixer, attach the paddle and blend the butter, and both sugars until light and fluffy. Next, the miso and peanut butter are added and mixed until incorporated followed by the egg and vanilla; mix to combine. The flour is added one third at a time until all is incorporated.
While the recipe calls for 2 heaping tablespoons for each cookie, I opted for smaller cookies. Once the dough balls are formed, they’re rolled in Demerara sugar and placed on a pan. For this step I used raw sugar. I baked them at 350° for approximately 15 minutes or until the edges looked crisp, removed from oven, then banged the cookie sheet on the counter to release the air bubbles and returned to complete baking for another 3 to 4 minutes. Initially, my husband wasn’t impressed with this cookie. I’m not a peanut butter cookie fan, but somehow the miso tampered the flavor of the peanut butter and I enjoyed it. However, after sitting in a cookie tin in my cold attic for several days, the flavor changed and mellowed to the point where the peanut butter flavor developed and was more prominent than before. In any event, it used up the miso that was in my refrigerator and wasn’t wasted. For our Christmas dinner celebration at our daughter’s house, our son made Cheesy Garlic Pull Apart bread. For the recipe he created he used a wide loaf of Italian bread, an 8-ounce package of Kerrygold butter melted, fresh parsley, minced garlic and shredded mozzarella. He sliced the bread horizontally in thirds then made one-inch crosswise cuts, making sure not to cut through the crust. He used metal skewers to hold the bread together. The butter was melted and minced garlic and chopped parsley were added. He stuffed shredded cheese between the cuts and poured the garlic and parsley butter over the bread. It was baked in a 350° oven until heated through. Wow, what a great appetizer! Warm garlic bread, what’s not to like? The next time, he wants to toast it under the broiler a bit. I think you could also add a side of marinara sauce for dipping. Instead of the garlic butter, drizzle pesto over the bread with the cheese. Since my English muffins turned out so well, I decided to try Elizabeth Allston’s variation of Whole Wheat Bran with Cinnamon and Raisin English Muffins. For the recipe you’ll need honey, warm water, a package of active dried yeast, buttermilk, all-purpose flour, whole wheat flour, unprocessed wheat bran, salt, baking soda, cinnamon and raisins. The yeast is proofed in honey, instead of sugar, and warm water. Next in are the flours, followed by salt then buttermilk. I strongly suggest using a stand mixer as the dough is sticky and becomes quite elastic after mixing. Once the batter is made it rises for one hour. To finish, baking soda is dissolved in the remaining warm water and added to the dough. An additional one minute of mixing is needed followed by an additional 30 minutes to rise. For this batch of muffins, I made sure to generously spray my rings with cookie spray along with the griddle. They puffed up beautifully and browned nicely. After opening the muffin with a fork, I noticed that the whole wheat muffins did not have the “nooks and crannies” like their counterpoint. The muffins were delicious. The crumb was tender, the aroma of the cinnamon was heavenly. This is something to make and keep on hand to make mornings special. The last item I made was a recipe by Lidey Heuck of The New York Times/Cooking for Moroccan-spiced Chicken Meatballs. The recipe sounded wonderful with the addition of aromatic spices such as sweet paprika, cumin, ginger, and cinnamon. For the recipe you’ll also need plain whole milk yogurt, panko bread crumbs, minced garlic, fresh lemon juice, kosher salt, freshly ground black pepper, ground chicken, an egg, fresh parsley, olive oil, light brown or granulated sugar and toasted pine nuts (optional). The recipe starts by preparing the yogurt sauce. It’s made by mixing the yogurt, minced garlic, lemon juice and salt and pepper together. The sauce is served as an accompaniment to the meatballs. The meatballs are made with yogurt, minced garlic, ground chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, salt and black pepper. The mixture is then formed into meatballs approximately 1-1/2-inches in diameter. Using a large skillet and olive oil, the meatballs are pan fried until browned on all sides. To serve, spread the yogurt sauce in an even layer on the flat platter and place meatballs on top. Garnish with chopped parsley and pine nuts (optional). Serve at once. For side dishes, I roasted Brussels sprouts in the oven dressed with olive oil, salt and pepper. Just before finishing, I drizzled pomegranate molasses on top and mixed. For a starch, I made basmati rice, trying to keep all the flavors of the middle eastern region. What a delightful meal! The meatballs were tender and moist. They had a wonderful depth of flavor and complexity from the spice combination, but it wasn’t overbearing. The Brussels sprouts were perfectly roasted and the pomegranate added tartness to the meal. A terrific meal done in 30 minutes.
Peanut Butter-Miso Cookies
By Krysten Chambrot The New York Times/Cooking Time: 30 minutes, plus chilling and cooling Yield: 18 Cookies “These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty and sweet, crunchy and chewy. A brief stint in the fridge helps mellow the miso’s bracing brackishness, and a roll in Demerara sugar adds a subtle crunch that pairs well with the tender cookie.” Ingredients 1¾ cups/225 grams all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ½ cup/115 grams unsalted butter (1 stick), at room temperature 1 cup/220 grams light brown sugar ½ cup/100 grams granulated sugar ⅓ cup/80 milliliters white miso paste ¼ cup/60 milliliters chunky peanut butter 1 large egg 1½ teaspoons vanilla extract ½ cup/105 grams Demerara sugar, plus more as needed DIRECTIONS
Whole-Wheat Bran English Muffins
Cinnamon Raisin Variation “Muffins,” by Elizabeth Alston Clarkson N. Potter, Inc./Publishers ©1985 Ingredients 1 tablespoon honey 1 cup warm water (105° to 115°F), divided ¼ cup and ¾ cup 1 envelope (1 tablespoon) active dry yeast 2 cups buttermilk 2 cups all-purpose flour 2 cups whole-wheat flour ½ cup unprocessed wheat bran (miller’s band) 1 teaspoon salt 1 cup dark raisins 1-1/2 teaspoons cinnamon 1 teaspoon baking soda Vegetable oil, for griddle Melted unsalted butter, for muffin rings Preparation Fit electric mixer with dough hook or paddle. Put honey and ¼ cup of the water in mixer bowl; sprinkle with yeast. Mix for a few seconds. Let stand a few minutes until yeast is foamy. Heat buttermilk until it is barely warm to the touch; it will probably curdle, but do not worry. When warm, remove from heat. Measure flours; sprinkle over yeast along with wheat bran. Add salt and cinnamon. Pour buttermilk over flour. Mix on low speed just to combine. Add raisins; then beat 3 minutes on medium speed. Batter will be sticky and elastic. Remove bowl from machine; cover with plastic wrap and let rise 1 hour in a warm place (70° to 80° F), until bubbly and doubled in volume. Dissolve baking soda in remaining ¾ cup warm water. Add to batter. Mix, then beat 1 minute. Cover bowl and let rise 30 minutes longer. Heat electric skillet (for best results) to about 260°F; or heat one or more iron skillets or griddles over moderately low heat. Brush heated skillet or griddle lightly with oil and place buttered 3-inch muffin rings (or clean tuna cans, open at both ends) on it. Using a buttered ¼ cup measure, scoop ¼ cup of the batter into each muffin ring, spreading with fingers until it touches sides of rings. Cook muffins 7 to 10 minutes-they will rise to about ¾ inch, and bubbles will appear on the surface and break; raise or lower heat as necessary so muffins cook slowly and evenly and do not get too dark on the bottom. When muffins are golden brown on the bottom and almost dry on the top, remove the rings with tongs and turn the muffins over. Cook 7 to 10 minutes longer until the second side is browned. Cool muffins at least 15 minutes on a wire rack. Split open with fork and toast cut sides under a broiler. Note: if you do not have a mixer with a paddle or dough hook, after stirring in the flour, beat mixture with a wooden spoon for about 3 minutes. After dough has risen, beat about 1 minute more.
Cheesy Garlic Pull Apart Bread
Recipe by Peter J. Walsifer Ingredients 1 loaf Italian bread approximately 4-inches wide x 12-inches long 1–8-ounce package of salted butter ½ cup chopped flat leaf Italian parsley 4-6 cloves of minced garlic (more or less to your taste) 1-16 package of whole milk mozzarella, shredded Preparation
Moroccan-Spiced Chicken Meatballs
By Lidey Heuck The New York Times/NYT Cooking Time: 30 minutes Yield: 4 Servings Ingredients 1⅓ cups plain whole-milk yogurt 1 tablespoon, plus 1 teaspoon minced or grated garlic (about 4 cloves) 2 teaspoons lemon juice (from 1 lemon) Kosher salt and black pepper 1 pound ground chicken (not 100 percent breast meat) ½ cup panko bread crumbs 1large egg, lightly beaten 3 tablespoons minced fresh parsley, plus more for serving 1 tablespoon olive oil, plus more for frying 1 teaspoon light brown or granulated sugar 1 teaspoon sweet paprika ½ teaspoon ground cumin ½ teaspoon ground ginger ¼ teaspoon ground cinnamon 3 tablespoons toasted pine nuts (optional) Preparation
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