Chocolate Babka

One of our sisters has a special interest in cooking the foods of other countries. Over time she has heard me repeat many stories of my Ukrainian mother’s experiences with food and what I learned about it through her.

Perhaps my favorite memory is that of packing our picnic boxes for our all-day blueberry picking excursions. These always contained fresh baked babka, lots of butter some fresh boiled eggs from our chickens and a little horseradish root from our garden. Today’s blog features a glorified babka bread filled with chocolate…enjoy!

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Chocolate Babka
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
30mins
PREP TIME
20mins
READY IN
5 1/2hrs (3 hrs rising, 2 1/2 chilling)

Ingredients

Instructions

Babka Dough
  1. Combine yeast with warm water and let stand until it begins to bubble, about 5-8 minutes.
  2. Mix flour, sugar, yeast, and lemon zest in a mixer on a low speed until combined.
  3. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until thoroughly combined. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth,and pulls away from the sides of the bowl. Be sure to scrape the sides of the bowl during this step!
  4. Place dough in a large greased bowl cover with plastic wrap. Let rise in a warm place until doubled in size.
  5. Grease two 9x4 inch loaf pans with oil and line the bottom of each pan with waxed paper. Divide dough in half and keep one half covered in the fridge.
Filling and Baking
  1. Whisk together powdered sugar, cocoa powder, chocolate, and butter until you have a spreadable paste.
  2. Roll out dough on a lightly floured surface and shape into a rectangle as wide as the pans are long.
  3. Position dough so that a long side is closest to you and spread half of the chocolate mixture over the rectangle, leaving a ¾ inch/2 cm border all around.
  4. Roll up the rectangle like a jellyroll, starting from the long side closest to you and ending at the other long end. Press to seal the dampened end, then use both hands to even out the roll into a uniform roll and place it on your surface seam side down.
  5. Trim about ¾ inch/2 cm off both ends, and slice the loaf into even 1-inch segments. Cover the pan loosely with plastic wrap and leave to rise in a warm place for 1½ hours.
  6. Preheat oven to 375°F. Remove plastic wrap and place loaves on middle rack of oven, and bake for about 25-30 minutes.
  7. Remove from oven when done and let cool. Babka will stay fresh for 24 hours in an airtight container at room temperature or tightly wrapped--don’t place in the fridge.
  8. Babka freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge, and leftovers make excellent bread pudding or fabulous French Toast!

Hot Cross Buns

One of our favorite Lenten traditions here at the C of J is the baking and sharing of Hot cross buns on Good Friday a.m. First attributed to a 12th century monk, it has blesses countless numbers of believers over the years. This meaningful little act is a significant way of remembering and acknowledging our Lord’s death on the cross on our behalf.

There are many legends connected with this tradition. One of my favorites is that a fresh baked bun hung in your kitchen window will bring blessing upon all the baking done there throughout the coming year.

Each year I intend to do this, but before I get to it every bun has disappeared.

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Hot Cross Buns
SERVINGS
1dozen buns
CHANGE SERVING SIZE
dozen buns
COOK TIME
25mins
PREP TIME
30mins
READY IN
3hrs

Ingredients

Instructions

  1. Dissolve the yeast by sprinkling it over the very warm water and add a pinch of sugar to activate.
  2. Heat milk in a medium saucepan over low heat until about 100 degrees F. (but no more than 110 degrees)
  3. In a mixer, fitted with a dough hook, add the warmed milk to the yeast mixture.
  4. Plump the raisins (or currants) and citron in the microwave with a little orange juice; cool and set aside
  5. To the yeast & milk mixture add the remaining sugar, melted butter, egg yolk and extract.
  6. Add the salt, nutmeg, cinnamon and ginger to the mixture and continue kneading.
  7. Add the flour, 1 cup at a time, until the dough starts pulling away from the sides of the bowl.
  8. Remove the orange juice from the raisins and citron and discard.
  9. Add the raisins and citron to the dough and mix well. The dough should be slightly sticky and not dry.
  10. Knead until soft and elastic, about 8 min. Shape into a ball.
  11. Brush the inside of a large bowl with butter. Put dough in the bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hr. 30 min. **
  12. To form the rolls: Pam a 9x13” pyrex pan. Turn the dought out of the bowl and roll into a log. With a dough cutter or sharp knife, divide the dough into 12 equal portions. Roll each of these pieces into a round bun shape, tucking the edges under.
  13. Place them seam side down in the prepared pan, leaving a little space between each roll. Cover the pan with plastic wrap and let rise in a warm place until the rolls are doubled in size, about 45 min. or longer.
  14. Meanwhile, preheat your oven to 350 degrees F. and prepare your egg wash.
  15. Prepare glaze: In a mixer, combine powdered sugar, milk and vanilla or almond extract and oil until smooth (the oil will give it a high gloss). The icing should be quite thick. If too runny, add more powdered sugar. Transfer icing to a pastry bag or a ziplock bag with a corner snipped off.
  16. Remove the plastic wrap from the top of the rolls and brush the buns with egg wash. Bake rolls until golden brown and puffy, about 25 min. (an instant read thermometer inserted into the roll should read 190 degrees F.)
  17. Ice buns with a thick cross shape on the top of the warm buns and serve.

“Torta di porri” (Leek Pie)

If you visit any one of Tuscany’s Trattorias, you will most likely find this on the menu as a “contorni” or side dish. Leeks, parmesan and a light sprinkling of nutmeg — all the flavors of Northern Italy combine to make this savory pie a wonderful addition to beef or veal. This past weekend, we served this as a side to Beef Tenderloin with Balsamic Vinegar to our Oblates on retreat. As we venture into Lent, this meatless side dish could actually become a main dish for lunch. It’s one of my favorite recipes to share with you. Our prayers are with you for a very blessed Lent.

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"Torta di porri" (Leek Pie)
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
20-30minutes
PREP TIME
30minutes
READY IN
1 1/2hours

Ingredients

Instructions

  1. Make your pastry and leave it to rest in the refrigerator for an hour before rolling out.
  2. Preheat oven to 350 degrees. Roll out the pastry into a 8" pie plate and blind bake it. Click here for instructions on blind baking a pie crust.
  3. Prepare your filling. Strip away any damaged tough parts of the leek and top extreme ends, and slice the leeks into thin slices.
  4. Put them into a bowl of cold water and swish them with your hand to remove any dirt remaining. Transfer to a colander to drain.
  5. Put the olive oil into a saucepan to heat and add the leeks. Saute gently to soften, and season with salt and pepper.
  6. When the leeks become lightly golden, add the wine and continue cooking over low heat until most of it has evaporated and the leeks are softened. If the leeks are still hard and the wine has evaporated, add 1 cup of hot water and saute for another 10 min. or so until the leeks are soft and there is only a little liquid left in the pan. Remove the saucepan from the heat and cool slightly.
  7. Lightly whip the eggs in a bowl and add the cream, parmesan cheese and a dash of nutmeg. Add the cooled leeks and stir well. Adjust seasonings if needed.
  8. Pour the mixture into your par-baked crust, shifting the leeks evenly with a wooden spoon.
  9. Return the tart to the oven for about 20-30 min. until the top is lightly golden and the filling is set.
  10. Cool slightly and slice into wedges. Serve warm or at room temperature.

Upside Down Pear ​Ginger ​Cake

I’ve heard it said that the sense of smell is the earliest and strongest to develop in humans. I remember once at a restaurant there was a special on oysters that came from the town where I grew up. I splurged and ordered them just for fun. When they arrived and the fresh, salty smell wafted up to me, tears came to my eyes along with so many wonderful memories of my childhood there on the water.

I think it’s the same for many of us at Christmas. There are certain scents that transport you directly into this season of celebration and joy. Take ginger for instance! I love baking days here at the Community — as you cross the common, in addition to the beautiful lights and wreaths and garland, the smells drifting from the kitchen put smiles on everyone’s faces. It actually seems like another way to spread the good news: Christmas is coming! Jesus is on his way, and we’re getting ready — with Ginger Cake!

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Upside Down Pear ​Ginger ​Cake
SERVINGS
8 - 10people
CHANGE SERVING SIZE
people
COOK TIME
60minutes
PREP TIME
25minutes
READY IN
1hour, 25 minutes

Ingredients

Instructions

  1. Start with your ingredients at room temperature. Preheat the oven to 350°F and grease a 9" springform pan​ or ​a cake pan that's at least 2½ inches deep.
  2. In a small mixing bowl, combine the melted butter and brown sugar; mix well and pour the mixture into the prepared pan. Tilt the pan a little from side to side to help the mixture spread all the way to the edge.
  3. Arrange the sliced pears side-by-side over this brown sugar mixture, making sure that they cover the entire bottom of the pan. Set aside.
  4. In a large mixing bowl, combine the dry ingredients and mix well with a whisk until airy and fully combined. Set aside.
  5. In the bowl of your stand mixer equipped with the paddle attachment, beat the the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
  6. Add the eggs and beat again until pale and airy.
  7. Incorporate the apple sauce and molasses, mix until well combined, and then add the dry ingredients and mix on low speed until just incorporated, no more.
  8. Pour over the pears and spread all the way to the edge.
  9. Place a piece of aluminium foil under or around your pan to catch any eventual leakage and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool for 10 to 15 minutes or until it's cool enough to be handled safely then flip it onto a rimmed cake plate.
  11. Serve warm, garnished with vanilla ice cream, chopped nuts and a drizzle of honey or caramel sauce, if desired.

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mixing-upsidedown-cake-ingredients-2

Butternut, Sweet Potato and Apple Soup

As we enjoy these cool crisp days, my taste buds long for a creamy soup to warm my body. This soup is a treasure. The smell of it is a potpourri to scent your entire house! It has become our favorite soup for the season. Recently, we served this as the first course to the luncheon we hosted pre-performance for Elements Theater Company’s performance of “All My Sons”. We received so many recipe requests, we thought we should share it. We are filled with gratitude for each of you. Happy Thanksgiving and a blessed Advent!

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Butternut, Sweet Potato and Apple Soup
SERVINGS
6-8
CHANGE SERVING SIZE
COOK TIME
45minutes
PREP TIME
30minutes
READY IN
1 1/4hours

Ingredients

Instructions

  1. Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
  2. Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes or more.
  3. Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. Pour the blended soup into a clean pot.
  4. Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey.

Note: This soup thickens as it cools. If necessary, add a bit of cream to thin it back to desired consistency.

With thanks to Once Upon a Chef for inspiration of this recipe!

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​Old Fashioned Creamy Rice Pudding

Waking up on these cold, crisp fall mornings with frost on the ground, my alarm clock begs to be put on snooze for those last 5 minutes of shut-eye. But in Convent life, that’s not what we’re called to; instead, a quick prayer of thanks to God, and our feet hit the cool ground as we dress for Lauds. I sometimes imagine God smiling at our groans, the creaks in our bones, and the selfish moments we want to steal for ourselves before spending time with Him. I’ve recently experienced the transparent love that God has for me and I think these waking moments are no different! After Lauds, we have a silent breakfast together in our refectory. Silence is essential to our spiritual life because it allows us time to listen to God’s voice preparing us for the day, and not our own. I have to admit that I battle doing my own mental checklist during this time; fragile as we are, God smiles!
The change of season also brings its own collection of recipes, both old and new. Warm custards and puddings, soups and stews, root vegetables, apples and pears. I particularly love rice pudding, and this old fashioned recipe (so similar to the one that my grandmother used to make) is lovely to enjoy warm for breakfast or with whipped cream for a cold evening’s dessert.
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​Old Fashioned Creamy Rice Pudding
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
1-2hours
PREP TIME
15minutes
READY IN

Ingredients

Instructions

  1. Preheat the oven to 300 F and grease a 9x13" glass pyrex pan or 8 cup ovenproof dish with butter.
  2. Rinse the rice under cold water and place in the dish.
  3. Place the cream, milk, sugar, and a generous grating (or 1 tsp) of nutmeg in a medium saucepan. Scrape the seeds of the vanilla beans into the milk mixture (if using) or add the vanilla.
  4. Heat gently until almost simmering, then remove from the heat and pour over the rice, stirring well.
  5. Dot the butter over the top and place in the oven for 1 1/2 hrs, stirring after the first 30 min. At this stage, you can add an extra grating of nutmeg if you like.
  6. If the pudding still seems very runny, return to the oven, checking every 10 min., until it is loosely creamy but not runny (the rice should be cooked, but the liquid will continue to be absorbed once you take it out of the oven).
  7. When the pudding is golden brown on top and has a soft,creamy texture, remove from the oven and allow to rest for 10 min. before serving.

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