Challah Bread with Strawberry Butter

I think I'm still recovering from my last attempts at bread baking which put me on a butter binge for days. Luckily the next recipe in the Bread Baker's Apprentice Challenge, Challah, is an egg based bread that does not require a heart-stopping amount of butter. However you can't come off a butter binge cold turkey so I decided to wean myself with a little strawberry butter...to help with the withdrawals of course.

The dough came together easily, with a supple texture that felt wonderful between my fingers. I attempted to create a stacked braid or celebration loaf, however for some reason my braids leaned a little to the left in the oven. At least it looks homemade! The crumb on the finished Challah was nothing short of marvelous. It had that long flaky quality that you find in authentic croissants, with a deliciously browned crust. We devoured this bread in under a week and I actually considered making another loaf when the last piece had vanished.

To accompany the Challah, I turned to this recipe for strawberry butter which caught my eye while reading The Kitchen Sink Recipes. With a pint of fresh strawberries sitting on the counter I couldn't resist whipping up a batch. Because, did I mention, this bread has no butter in it!? The strawberry purée is only slightly sweetened, so when combined with a high quality butter you end up with a lovely blend of nuanced fruit and cream flavors that avoid crossing the line into butter and jam territory. While toasting a slice the butter melts into the bread, bringing with it a warm strawberry flavor. I can't think of a better way to welcome a summer morning than with a thick slice of bread and strawberry butter!

I'm submitting this bread to Yeastspotting. If you want to see the most beautiful loaves on the web go visit Susan at Wild Yeast for inspiration!

Strawberry Butter (Printable Recipe)
Recipe Adapted from Gourmet via The Kitchen Sink
Makes Approximately 2 cups of Butter

Ingredients:
1 pint strawberries, hulled
2 tablespoons honey
2 teaspoons fresh lemon juice
pinch salt
2 sticks unsalted butter, softened (I used Pulgra European style butter)

Directions:
Place the strawberries in a food processor or blender, and purée until smooth. Place a fine mesh sieve over a small saucepan, and using the back of a spatula, press batches of the purée through the sieve into the pan. Once all of the purée is in the pan, add in the honey and lemon juice. Place pan over medium-high heat and bring the mixture to a boil. Stir constantly for 3 minutes, or until the mixture has thickened to the consistency of a warm custard. Let the mixture cool to room temperature and add in a pinch of salt, to taste.

Using the bowl of a stand mixture, combine softened butter and cooled purée mixture. Beat mixture with the paddle attachment on a low speed until the butter begins to incorporate into the strawberry mix. At this point turn up the speed and vigorously beat the mixture until it is well combined, and appears smooth and creamy. This will take about 3-5 minutes. Once the mixture is creamy, transfer it to a small airtight container and let it stand, covered, for an hour at room temperature. (This will help bring the flavors together.) Store container in the fridge, allowing the butter to warm up slightly before spreading.

Swiss Chard and Fennel Gratin

Red, yellow, white, green- rainbow swiss chard creates a bouquet of colors unlike any other leafy vegetable. Last year I picked up a flat of chard plants on a whim, wooed by the bright colors but completely unaware of their use in the kitchen. The plants thrived, producing an abundance of leaves all summer long which to my utter delight were even tastier than spinach. We sautéed the chard with garlic, sesame oil, and red pepper flakes. We used it in place of escarole to make a classic Italian white bean soup. I even discovered that the stems could be stored in the freezer and used throughout the winter in place of celery, providing a nuanced herbal flavor in homemade chicken stock.

This year I started rainbow swiss chard from seed and happily it is growing in abundance once again. When Charles of 100 Miles mentioned a memorable swiss chard gratin he recently encountered in France, my ears perked up and my mouth watered. He promised to search for the recipe but my tastebuds became impatient and a dinner party created the perfect excuse to make a gratin. I looked around and discovered an Alice Waters recipe for swiss chard gratin adapted by The Wednesday Chef. Perfect. Scrolling through the comments on The Wednesday Chef one person suggested pairing this gratin with fennel. Brilliant!

Making Bread Crumbs

Making the Gratin

The gratin came together easily- a savory combination of fresh swiss chard, sautéed fennel, and spring onions. Wrapped together in a warm cream sauce, and topped with freshly toasted bread crumbs along with grated Parmigiano-Reggiano cheese this gratin was better than any creamed spinach that has crossed my lips. As we were clearing the table after dinner, I spied my father-in-law eating the remaining gratin straight out of the dish with the serving spoon. I felt a brief twinge of jealousy until I remembered the rows of chard still standing in the garden. While we don't eat many things repeatedly at our house, this is one recipe that I will be making again and again!

Swiss Chard and Fennel Gratin (Printable Recipe)
Adapted from Alice Waters and The Wednesday Chef
Serves 4 (Next time I'm going to double this!)

Ingredients:
2 bunches of chard (18 ounces)
1 1/2 cups fresh breadcrumbs
4 teaspoons melted butter
2 tablespoons butter
1 cup diced onion (spring onions are wonderful)
1 fennel bulb, diced (fronds removed)
Salt
2 teaspoons flour
1/2 cup cream
1/2 cup whole milk
A few strokes of freshly grated nutmeg
1/2 cup grated Parmigiano-Reggiano

Directions:
Pre-heat the oven to 350 degrees with a rack in the middle.

Rinse the chard well, and remove stems. Set aside half of the stems and place the rest in a freezer bag for use in another recipe. Slice the stems into small thin pieces. Place a large pot filled with salted water over high heat and bring it to a boil. Add the sliced stems and cook them for 2 minutes. Next add the chard leaves and boil until just tender, about 3 minutes. Drain the leaves and stems and allow them to cool.

While chard is cooling, spread out the breadcrumbs on a foil-lined baking sheet. Pour 4 teaspoons of melted butter on top of the bread crumbs, and toss until they are well coated. Place baking sheet in the oven and cook, stirring occasionally, for 10 minutes or until the bread crumbs are lightly toasted. Remove sheet from oven, and leave the oven turned on.

Once the chard is cool, gently squeeze out any excess water from the leaves. Transfer leaves to a cutting board and coarsely chop.

Place a large saucepan over medium heat, and melt 1 1/2 tablespoons of butter in the pan. Add diced onion and fennel to the pan. Cook stirring frequently until onion and fennel become translucent, about 5 minutes. Stir the chard into the pan along with salt to taste. Cook for 3 minutes. Sprinkle the flour on top of the mixture, and stir well to prevent lumps. Add cream, milk, and nutmeg to the pan and continue to cook stirring occasionally for about 5 minutes. You want to have a small amount of liquid on the bottom of the pan, not enough to coat the whole bottom, but enough to keep the chard from lumping together in a thick mass. If necessary add more milk. Taste the mixture and add more salt if desired.

Butter a 9x9 baking dish. Transfer chard mixture into the dish and spread it out evenly. Cut remaining butter into bits and spread it across the top of the chard. Sprinkle breadcrumbs and Parmigiano-Reggiano evenly on top of the chard. Place dish in the oven and bake until the gratin appears golden and bubbly, about 20-30 minutes.

Slippery Slope Cocktail

One of my favorite blogs about crazy country living is Going Country. Updated daily by the often quirky and always hilarious Kristin, it has introduced me to wonders such as sheep on the beach and pillows that freeze to the wall. Last January Kristin challenged her readers to help her name a new cocktail which incorporated mulberry juice, vodka, and seltzer. Since the mulberry tree from which said juice was extracted is located on a steep slope, and since attempting to gather the mulberries while hundreds of fallen berries created a mushy mess on the ground results in sliding down the slope, this cocktail was aptly christened the "Slippery Slope".

Now before moving to the Midwest my only reference point for a mulberry, was the children's song about here-we-go-round-the-mulberry-bush. I envisioned something similar to a blueberry bush with small berries. Little did I know that these "bushes" are actually 30' high trees with berries that will turn you a permanent shade of purple if you just look at them. (Which makes the second verse of the childrens song "this is the way we wash our clothes" all too appropriate!) In fact I think birds take great pleasure in eating mulberries and then leaving bird "graffiti" on any patch of clean deck or driveway, which no amount of scrubbing will remove. This year I decided that the birds shouldn't be the only ones having fun and set out to find a mulberry tree for myself.

In the woods behind our house Mr. B and I found three mulberry trees surrounded by brush and laden with ripe black fruit. We got busy and started to pick the berries, careful not to slip on the squishy goo below our feet. I popped a few berries into my mouth and discovered that they are quite juicy, with a sweet almost herbal flavor. They are also full of seeds. *Spit*. Once we had picked a bag full of berries we emerged from the brush and I glanced down at myself. I was covered with purple stains that ran from my lips to my fingers to the bottoms of my feet. What a mess!

Back at home we rinsed the berries, and then gently simmered them with a little sugar to extract the juice. After carefully straining out all seeds and stems (thank heavens for a black sink) I poured the juice into jars while Mr. B located the vodka. Mixed together with a bit of seltzer and orange liqueur this drink achieved summer perfection. It was refreshing, fruity, and fizzy. The double entendre of the Slippery Slope finally became clear when I found myself staring at the bottom of my glass and wishing for another!

Slippery Slope (Printable Recipe)
Adapted from Going Country
Serves 1

Ingredients:
Ice cubes
1 1/2 ounces of Vodka
1/2 ounce Orange liqueur (such as Patron Citronge or Cointreau)
1 1/2 ounces of Mulberry Juice*
Seltzer (Club Soda)

Slice of Lemon for Garnish

*Recipe Below

Directions:
Fill a high ball or double old fashioned cocktail glass 2/3rds to the top with ice cubes. Pour in vodka, orange liqueur, and mulberry juice. Stir to combine. Top off with seltzer. Stir again, and garnish with lemon slice.

Mulberry Juice
Makes approximately 2 1/2 cups of juice

Ingredients:
5 cups fresh mulberries
1 cup sugar
2 teaspoons lemon juice

Directions:
In a medium sized heavy pot, combine mulberries and sugar. Place over medium-low heat and cook at a gentle simmer until the liquid has reached the top of the berries, about 20 minutes. Sir occasionally, pressing down on the berries to help extract liquid. Once liquid has reached the top of the berries, remove the pot from heat and cover. Let steep and cool for 30 minutes.

Place a fine meshed strainer over a medium bowl and (working in batches if necessary) strain berries and liquid into the bowl. Press down repeatedly on the berries with the back of a spoon to extract as much liquid as possible. Discard crushed berries and seeds. Pour strained liquid into clean jars, and seal with lids. Juice will keep in the fridge for up to 2 weeks.

Note: Kristin cans her mulberry juice (see her comment below) but I have yet to overcome my fear of the water bath. This recipe is NOT a canning recipe.

Ode to Burrata

If an evil curse forced me to eat only one type of cheese for the rest of my life I would cry. Then I would eat burrata. Burrata causes me to swoon and wax poetic. I will ramble on about how it tastes of spring meadows, rainbows and butterflies; how one bite will cause you to have a cheese epiphany consider quitting your job, importing a herd of water buffalo, and starting a cheese making business. (Mr. B logically pointed out that the water buffalo would probably not enjoy sub-zero temperatures. Dream killer.) How every time you visit a Whole Foods you will ask the cheese monger if they have any burrata, and become so disappointed when they do not that all the other cheeses loose their appeal (well almost). Burrata is my cheese.

What is burrata you may ask? It is a silky ball of fresh Italian cheese traditionally made from the milk of water buffalo. This milk is richer than cows' milk and lacks yellow carotene so it is pure white. The cheese is created by creating an outer shell with mozzarella curds and filling it with a mixture of curd and fresh cream. This means that when you break the soft outer shell of a burrata ball it will ooze a buttery creamy liquid onto the plate. Oh, the liquid goodness! This is definitely a case where the cheese stands alone. You do not need much more than a bit of bread or a slice of heirloom tomato to convey the cheese directly into your mouth.

Burrata is best eaten within 24 hours after it is made and beyond 48 hours is considered past its prime. Much like fish, it should be handled with care and enjoyed at the peak of freshness. Now last I checked, there are not any water buffalo herds in the U.S. and overnight shipping from Italy would make this cheese cost prohibitive. However we are in luck, for on the outskirts of L.A. a man named Vito Girardi is creating Italian quality burrata for our enjoyment. He manufactures 1500 pounds a day, with each ball formed by hand. A marvelous L.A. Times article featuring Vito can be found here.

As burrata has grown in popularity over the past few years, I have seen a copycat version pop up at Trader Joe's. Sadly, it does not compare to the quality of burrata produced by Vito. Whole Foods carries Gioia's burrata (Vito's brand) and while it is not cheap (about $10- $16 per pound) it is well worth the price. Each creamy bite will fill your mouth with a burst of freshness. Tasting of spring grass, tangy curd, and a haunting sweetness it will leave you daydreaming about water buffalo and making cheese.

Burrata Cheese on Grilled Bread (Printable Recipe)

Ingredients:
1 lb fresh burrata cheese
1 loaf artisan bread (nice and crusty)
High quality olive oil
Freshly ground pepper
Sea Salt
1/2 lemon
2 cloves garlic, peeled and cut in half

Directions:
Pre-heat your grill on medium-high (to about 400 degrees). Remove the burrata from the fridge and let it warm to room temperature while you prepare the bread.

Slice bread in 1" thick slices. Brush both sides of each slice with olive oil and sprinkle with sea salt. Once grill is hot, place bread slices on the grill, turning them over after three minutes to cook on the other side. Grill until bread is toasted and grill marks begin to show. Remove bread from grill. Lightly rub the garlic halves across the top of the bread (You want just a hint of flavor here- not garlic bread.) Rub the cut half of the lemon across the top of the bread.

Remove the burrata from the liquid in the container and place it in the center of a large plate. Drizzle a generous amount of olive oil on top of the cheese. Lightly sprinkle the burrata with a little sea salt and freshly ground pepper.

To serve, slice into the burrata and spread it on each slice of bread.

Enjoy!