Cornbread

CORNBREAD

Now I know that I should probably leave the cornbread recipe to the Southerner, but the fact is, I make a darn good cornbread!  Also the fact that I have lugged a cast iron fry pan through every move, means I get to use it to make that darned good cornbread!
Like any good cook abroad, I have my beat up copy of  the Joy of Cooking.  And like any other cook abroad, it has answered many many questions on how to make things that would be considered convenience foods in the States.  There is no Jiffy mix here in Istanbul.   But I do use the Buttermilk Crackling Corn Bread recipe from the Joy of Cooking.  As buttermilk is another one of those things not found in Istanbul, I have discovered that one can use ayran (a yogurt drink) or yogurt and milk whisked together as a substitute.  (It beats that old vinegar in the milk deal!)

BUTTERMILK CRACKLING CORN BREAD (from Joy of Cooking)

Heat the oven to 425F degrees and put the cast iron frying pan in to heat up. (If you do not have a cast iron frying pan, you can use an 8inch square pan or a 9inch round pan - but only let it heat up for about 5 minutes or so)

In bowl whisk together:
1 cup flour
1/2 t baking soda
1 1/2 t baking powder
1 T sugar
1 t salt
3/4 C cornmeal

In another bowl whisk together:
1 1/2 C buttermilk (ie ayran or a yogurt/milk mix to the consistency of buttermilk!)
2 eggs

Now here comes the fun part - throw 3-4 T butter into the pan in the oven to melt and brown just a little bit.  Swirl it around the pan to coat the bottom and a little up the sides.  Then you do this next part really fast.  Dump the buttermilk and eggs into the dry ingredients.  Then quickly stir in the sizzling hot butter.  Stir just til combined and quickly scrape it into the very hot pan and pop it back in the oven for 20-30 minutes until golden brown and yummy looking.

This is good served with anything! Especially chili.  But I am also partial to leftover cornbread, cut in half and fried in a little butter.  Then slathered with home made jam.  But the jams are another post...

Hot Cross Buns

Happy Easter!

Hot Cross Buns

Being abroad means choosing which special traditions you have from your childhood that you will take with you.  This, of course, is always complicated by ingredients, not to mention, whether or not you can actually make the food!  As a child, my mom always bought Hot Cross Buns at a local bakery.  Here in Istanbul, they are not so common, in fact, I have never found them! I have been through several different recipes, and this one, based on the Farm Journals Homemade Bread Cookbook, is my favorite.

HOT CROSS BUNS

2 pkg. dry yeast	½ C sugar
2 tsp cinnamon	¼ t salt
5 ¾ - 6 ¼ C sifted flour	6 T (85g) butter
1 ½ C milk	3 eggs
1 ¼ C currants, raisins, citron or mixture of all three	1/4 t fresh grated nutmeg
1 egg yolk	1 C sifted powdered sugar
2 t water	½ t vanilla extract
	1 T milk

In a large bowl stir together yeast, sugar, cinnamon salt and 2 C flour.  Set aside.

In 2 quart saucepan or glass bowl for microwave, heat 6T butter and 1 ½ C milk until very warm. (120-130F degrees)

With a mixer or by hand, gradually beat milk mixture into yeast mixture until well blended.  Increase speed and beat 2 min more.  Add 3 eggs and 1 ½ C flour.  Increase speed and beat 2 more minutes.

Stir in dried fruit and enough additional flour to make a soft dough.  Turn out dough onto lightly floured surface.  Knead until smooth and elastic, about 8-10 minutes.

Place in large greased bowl, turning over dough so top is also greased.  Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Punch down dough, cover and let rest 10 minutes.

Divide dough into 24 pieces.  Shape each piece into a ball.  Place balls in greased 13”x9”x2”baking pan.

Cover and let rise until doubled, about 35 minutes.

In a small bowl mix together egg yolk and water.  Brush balls with the egg yolk mixture to get the nice shiny top.

Bake in 375F degree oven for 20-25 minutes or until buns are golden brown and sound hollow when tapped.  Immediately remove from pan to cool on rack.

In small bowl mix powdered sugar, vanilla and milk to make a smooth icing.  Put into a small ziplock bag, and cut a corner off to pipe crosses onto the tops of the cooled buns.