Ras el hanout Focaccia and Herbed Dipping Oil Recipes

Ras el hanout is a spice mix used in Moroccan cooking. It’s a blend of warm spices, usually containing anise, fennel, cardamom, cinnamon, ginger, cumin, black pepper, sometimes nutmeg or allspice or rose petal.

For the dough:
1 package active dry yeast

1½ cups warm water (110-115 degrees)

¼ cup extra-virgin olive oil

3 to 3½ cups all-purpose flour

½ teaspoon salt
**I do my dough in my bread machine.**

For the top:
Extra-virgin olive oil

8 or so large thyme sprigs, the leaves chopped

1 teaspoon ras el hanout

Salt

Freshly ground black pepper

Pour the warm water into a large bowl. Sprinkle in the yeast, giving it a quick stir to dissolve clumps, and let sit until frothy, about 8 minutes.
Add the olive oil to the yeast mixture. Then add 3 cups of flour and the salt. Stir the mixture until you have a nice soft dough. Turn the dough out onto a floured surface, and knead quickly, just until it’s smooth and elastic, about 3 or 4 minutes, adding a little more flour if needed to make it easier to work with. The dough will be quite soft.
Oil a large bowl, and place the dough in it, turning the dough once to coat the top with oil. Cover with a kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 1½ hours.
Coat a 10-by-15-inch sheet pan well with olive oil. Turn the dough out onto a floured surface, and knead very briefly to get out any air bubbles, then place it on the oiled pan. Stretch and pat the dough out to fit the pan. Now make indentations all over the dough with your fingertips. Give the focaccia a drizzle of olive oil, cover it with plastic wrap, and let it sit again until it’s puffy, about 45 minutes.
Preheat the oven to 450 degrees.
Give the dough an extra drizzle of olive oil and a sprinkling of Ras el hanout , salt and black pepper. Bake for 15 minutes. Lower the heat to 375 degrees, and bake for about 15 minutes longer, or until the focaccia is golden brown. Serve warm or at room temperature.

HERBS FOR DIPPING OIL

Yield: 1/2 cup

Prep. Time: 0:05
1 tsp. crushed red pepper

1 tsp. ground black pepper

1 tsp. dried oregano

1 tsp. dried rosemary

1 tsp. dried basil

1 tsp. parsley flakes

1 tsp. granulated garlic

1 tsp. minced garlic

1 tsp. kosher salt

1/4 - 1/2 cup extra virgin olive oil

3 TB Balsamic Vinegar

-Combine all ingredients, except oil, on a shallow bowl or plate.-Pour olive oil and balsamic over.
Notes: Serve with fresh-baked bread for dipping.

CANDIED LEMON SLICES-OVEN BAKED RECIPE

5 small lemons

(or limes or oranges, tangerines, grapefruit, etc.)
1 cup Powdered Sugar or more as needed

1/4 C. Caster Sugar

Directions:
1
Preheat oven to 275*F.
2
Line a 15x10x1" baking pan with parchment paper(or wax paper).
3
Cut 2 small lemons crosswise into 1/8-1/4 inch thick slices.
4
Arrange in a single layer on pan.
5
Dredge lemon slices in powdered sugar.
6
Bake in at 275*F. 45 minutes take out of oven and re-dredge in powdered sugar bake for another 45 mins or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking.
7.
Drain away syrup from the pan and reserve for other recipes
8.
on a fresh sheet of parchment paper, spread a scant layer of caster sugar, lay a single layer lemon slices and sprinkle caster sugar on top

Store in an air tight container separated by a layer of wax or parchment paper. I then keep it in the fridge.

Cinnamon-Pumpkin Empanadas from Texas Monthly

Cinnamon-Pumpkin Empanadas From Texas Monthly

A Mexican Breakfast recipe from Esperanza's Cafe

(Joe T. Garcia's Bakery), Fort Worth

Pumpkin Filling

1 fifteen-ounce can pumpkin

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/4 teaspoon ginger (optional)

1/8 teaspoon ground cloves (optional)
Mix ingredients together and set aside.

Empanada Dough

1/3 cup water

1/4 cup sugar

1 teaspoon salt

2 1/4-ounce packages dry yeast (4 1/2 teaspoons)

1/8 teaspoon baking powder

2 generous pinches cinnamon

3 cups flour, divided in half

generous 3/4 cup vegetable shortening

Preheat oven to 350 degrees.

Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour.

Add shortening and thoroughly mix, then gradually blend in remaining flour.

Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls.

Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick.

Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides.

Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly).

Makes 16 empanadas.

PUMPKIN MARTINI RECIPE FROM COTTAGE JOURNAL

PUMPKIN MARTINI

Makes 1 drink

Cinnamon-flavored syrup* (optional)

Graham cracker crumbs (optional)

2 tablespoons pumpkin puree

2 ounces half-and-half

1/2 ounce vanilla-flavored vodka

1/2 ounce butterscotch-flavored schnapps

1/4 teaspoon pumpkin pie spice

1. Dip rim of a martini glass in cinnamon-flavored syrup, then into graham cracker crumbs to coat, if desired.

2. Fill a cocktail shaker halfway with ice. Add pumpkin puree, half-and-half, vanilla vodka, rum, butterscotch schnapps, and pumpkin pie spice.

3. Shake vigorously for 5 to 10 seconds. Strain into prepared martini glass.

Serve immediately.

*We tested with Monin cinnamon syrup, available where Monin syrups are sold or at moninstore.com.

PUMPKIN CAKE RECIPE FROM COTTAGE JOURNAL

PUMPKIN CAKES

Makes 48 to 60 mini cakes

1 (15-ounce) can pumpkin puree

3 large eggs

1 cup vegetable oil

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 1/2 cups sugar1 teaspoon baking soda

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

Cream Cheese Frosting (recipe follows)

Garnish: decorative skewers or picks

1. Preheat oven to 350°.

Line a rimmed 18x12-inch baking sheet with parchment paper. Set aside.

2. In a large mixing bowl, beat pumpkin, eggs, oil, and vanilla at medium speed with an electric mixer until ingredients are well mixed. Set aside.

3. In a medium bowl, combine flour, sugar, baking soda, nutmeg, allspice, cinnamon, cloves, and salt, whisking until well blended.

4. Add flour mixture to pumpkin mixture, beating until just combined. Pour batter onto prepared baking sheet, smoothing with an offset spatula.

5. Bake until a toothpick inserted in the center comes out clean, 17 to 18 minutes. Cool in pan. Freeze for 4 hours.

6. Using a 1 1/2-inch round cutter, cut as many circles from frozen cake as possible, avoiding edges. Slice frozen cake circles in half horizontally. Set aside.

7. Place Cream Cheese Frosting in a pastry bag fitted with a medium star tip. Pipe frosting onto bottom halves of cake circles. Top with remaining cake halves. Pipe a star on top of each mini cake.

8. Garnish each mini cake with a decorative skewer or pick, if desired.

CREAM CHEESE FROSTING

Makes 4 1/2 cups

12 ounces cream cheese, softened

3/4 cup butter, softened

6 cups confectioners’ sugar

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1. In a medium mixing bowl, beat cream cheese and butter with an electric mixer until smooth. Add confectioners’ sugar, vanilla, and salt, beating until smooth.

PUMPKIN SPICE CAKE WITH PUMPKIN ALE

I read a post about a Bakery in Buffalo New York

making Pumpkin Ale cupcakes with cream cheese frosting.

Since I own " Texas Tipsy Cakes" and formulate all the recipes personally.

I was excited to try and use Pumpkin Ale.

This cake came out wonderful, it is now my favorite Fall Cake.

I made a Pumpkin Spice Cake with Golden currants ,

chopped pecans , and whole pecans for the top ,

I added butterscotch and the Pumpkin Ale to the mix.

The cake came out Intensely flavorful and moist.

I then glazed it with a blend of Pumpkin Ale and Pumpkin Pie Syrup.

I can't wait to debut this cake for my friends and family at the next big event.

PUMPKIN SPICE CAKE WITH PUMPKIN ALE

is now on the Menu at

"TEXAS TIPSY CAKES"

TIS THE SEASON FOR GOURMET PUMPKIN

I read about Pumpkin Ale and became obsessed with trying it in some recipes. I tasted a teaspoon full it tastes just like beer, after you swallow you get a nice delicate taste of pumpkin pie spice in the finish.
I am a big fan of World Market.
I love all the interesting seasonal items they put out.
This soup mix looks very interesting.
All you need to add is pumpkin puree and heavy cream.
I plan to make one as directed with the heavy cream,
the other I will use Pumpkin Ale

UPDATE:11/20/11

I made this today using the Pumpkin Ale and the Heavy Cream. It came out incredible. This soup and a nice artisan bread, Perfecto!

Last year I made Butternut Squash Pasta Sauce
from Scratch and it was wonderful.
I picked up these seasonal pasta sauces
for the pantry so I have a quick fall meal on hand.
I like tossing in crumbled bacon or diced pancetta
into the pasta.
Last Thanksgiving I made a fall
Harvest Butternut Squash Lasagna with Italian sausage.
Everyone is still talking about how good it was
and asking me to make it again.

I have a pretty good collection of Torani Syrups at this point. They always have unique flavors that can be used for more than flavoring coffees and Italian sodas. This Pumpkin Pie syrup was a must have for the Fall season. I didn't notice til I got home it was sugar free. So to me its flavor is weaker.


I happened to be walking thru WalMart and saw the Fall Baking display they had up. I had never seen this Pumpkin spice pudding so I picked up 8 boxes to have on hand. I am thinking I can layer vanilla wafers (just like you would making banana pudding) and make mini pudding pumpkin pies. I had to pick up the Pumpkin Pie Spice just because...