Cranberry bacon sticky buns!

"Honey.... make me something sweet, please?"

"Okay, Abracadabra. You are something sweet."

What's this? Only..... Cranberry Bacon sticky buns, with lots of butter, brown sugar, and cinnamon.

Whole wheat, so they are healthy too.

How to create such a special treat? Oh... that's not hard at all. Let's see if I can help out with that.

As typical of my 'recipes', no amounts given. I seldom measure ingredients, so anything I put in writing will just be wrong.

First, we make a bread dough. I used whole wheat flour because it's what I had on hand, but AP would be even better. It's a basic yeast dough, only we are looking for it to be a little looser than regular bread dough. Think 'Sticks to the mixing bowl' and you will be fine.

In addition to the regular dough recipe, add a few tablespoons of sugar and an egg. I use Demerara raw sugar by choice, as it seems to keep itself together through the process. Also melt a half stick of butter and add to the dough as it's mixed. All of these additions will mess with the flour/water ratio, so keep some extra flour on hand to add as needed.

I do all that in a Kitchenaid mixer with a dough hook, just working it till it all comes together in an even ball of dough that sticks to everything it touches.

For the first rise, I leave it all right in the mixer bowl. Brushed with some melted butter to keep it from drying, it sits next to the stove in a warm spot.

While the dough is on it's first rise in the warm spot, render bacon of choice. If it's packaged, figure at least half a pound. In our case, I sliced applewood slab bacon into strips and fried a large pan full. This gave me a few slices to munch as I worked.

Fry the bacon crispy, and move it to paper towels to wick away extra grease. I certainly hope you have a container of bacon fat going to keep the left over rendered goodness... right?

When the bacon is cooled, cut in chunks and drop in a food processor. Pulse the processor till the chunks are broken up.

Now, to the processor add about a cup of dried cranberries. A little more, a little less.... to your taste. We LOVE the tart flavor of cranberries!

Once more, pulse till the berries are chopped up and all is mixed will in a crumbly texture. Now, add about a cup of brown sugar, and a tablespoon of cinnamon. Pulse away till it's well mixed. Set aside in a bowl till the bread dough has doubled in it's first rise.

When the dough has risen, lay out a half-sheet pan and spray with cooking oil. Dump the dough on the sheet pan, and work it out till the pan is covered. Dump out the cranberry-bacon filling onto the dough, and spread evenly across the surface. Try to leave about half an inch of uncovered dough around the edges.

In the microwave, melt a half stick of butter in a cup. Gently pour the melted butter all over the spread filling mix. Yes, this butter could have been added to the processor just fine... but I forgot. Doh!

Now, starting at one edge and working with wet hands, lift the edge of the dough and begin rolling it up. Continue till you have a soft fluffy 'pillow' of rolled dough and filling.

Using a chefs knife or a dough scraper, slice the roll into four even rounds. Place these rounds cut side down into a buttered casserole dish. Give the dough rolls a brush with melted butter , and set in a warm place for the final rise.

When is the second rise done? When you can make a light depression with your finger and it doesn't spring back, that's a good sign the dough is ready. I like to see it fill out the casserole dish if possible.

While the dough is on it's second rise, preheat the oven to 350 degrees. We are going with a somewhat lower temp than normal bread because of the sugar in the recipe. Go too hot, and it will burn.

Just before putting the rolls in the oven, brush them again with a mix of melted butter and raw sugar. Keep stirring the sugar crystals in, and try to get an even spread of them on the rolls. Now, dust on more cinnamon over the butter.

Bake at 350 for 30-35 minutes, and start checking. We are looking for GBD (Golden brown and delicious), with an internal temp of 190 degrees.

At 190, pull the rolls and set the casserole dish on a rack to cool. Once again, brush the rolls with melted butter. This is luxury... not health food. Butter, Sugar, Cranberries, and Bacon... no stinting here!

Let the rolls cool till just warm, and serve. You will find them lightly sweet, tart, and smoky all at the same time.

Go right ahead and play with the filling mix any way you choose. Pecans and walnuts are classic. Raisins go without saying, but what about chopped dried mango, or pineapple? How about mixing some rum with the final butter brushing? Go where the spirit leads you!

Cafe Dumond Coffee, with Chicory....

 

I think we've talked about coffee here at the Dragon's lair.  It's an important part of our day, and we do try to elevate every cup.  That means we are grinding our own beans and oftentimes even mixing them to taste.

But, sometimes you just want something different, ya know?

Today's pot #2 (Monday) is made with Café DuMond Coffee and Chicory.

Chicory has a long and storied history, and has been consumed by people since recipes have been recorded.   In this genre, like many of today's delicacies and acquired tastes, it began as something poor people settled for.

Hundreds of years ago, some major European nations wished to curb the drinking of imported coffee.  They limited the importation, which naturally blew the prices off the map.  Rich people?  No worries.  Poor people?  Yup, taking it right in the neck as usual.

Also as usual, we'un poor folk figured out a way around the rich folks snooby ways, and took to grinding and roasting chicory roots for our brekkie drinks.  Nobody could say no, as the chicory grows in the woods everywhere.  

Eventually, it became an acquired flavor in those fer-away places, and came over on the boats with our families back in the 1800-1900's. I recall my own parents, both of poor European immigrant stock in upstate New York, speaking of Chicory coffee of their youth.

Nowadays, the bitterness and deep roasted coffee-chicory flavor is considered somewhat of a gourmet consumable.  Modern versions typically mix the two around 70% coffee to 30% chicory, which suits us just fine.  It's almost a chocolate type of softer flavor, with great notes of the roast.

Today, coffee with chicory seems to be centered around New Orleans, although we still see it popping up almost everyplace us folk tend to live. Through the Appalachia's, sprinkled on the plains, and out on the edges.

Artillery Brewing, a few words

 

In todays saturated world of Craft Breweries, finding a new one that truly understands their craft is promising.

Such a beast is Artillery Brewing in West Chester, Pennsylvania.

Now, I don't want to spoil this for you.  I'm not going to give directions, show the tap menu, or even expound on the rich brews turned out by knowledgeable craftspeople.

Do a little research, engage the GPS, and revel in discovery for yourself.  I'll promise this... I have faith anyone devoted to the brewers art will be deeply pleased at finding this gem.

A hint:   They understand there's more to beer than IPA's.

We.... Will..... Be..... Back.

Sweet Legacy Gourmet Lititz, PA

We make frequent visits to play Pokemon-Go in Lititz, and one of my favorite places to stop there is Sweet Legacy Gourmet. They are celebrating 5 years in Lititz this year. Owned by a husband and wife team (Matt & Amy), they are third generation candy makers in Lancaster County, PA on Amy's side. 

Walking into the store, one's sense of smell is teased by warm butter, vanilla, sugar, and and other delectable smells. I wish I could bottle this place's fragrance as a perfume. 

They make all their confections in house (except gummies) and have the back open so you can watch them make giant logs of fudge. These they cut up and put in their display case. We have had their brittle, a variety of fudge, the butter caramels, the house made marshmallows and their homemade cookies. My waistline and I wish we could tell you something I have eaten there is not delicious... but.... no. Everything is outstanding. My personal weakness is the marshmallow, with the caramel, dipped in dark chocolate, with sea salt on top. 

The family went crazy for the Caramel Macchiato Fudge and I always try to grab himself one of their dark chocolate dipped shortbread cookies. The smallest of the household's dragons really enjoys their caramel and chocolate dipped apples. 

The butter caramels start on a lightly floral vanilla note and meld into a sweet, buttery rich flavor in your mouth. They are worth every penny of the 1$ they cost and I always throw a few into my purchases at the register, but you can buy them by the box for $22.00. 

In the bakery area they do offer some flour free options as well, and they ship too.

If you are hunting sweet treats, stocking and belly stuffers, or hostess gifts, I do not think you could go wrong with bringing some Sweet Legacy by. I know I wouldn't mind. Seriously, the marshmallows..... *drool*. Himself saw today they have maple bacon brittle and said that his feelings wouldn't be hurt to see that find its way under the tree.

While they are not an inexpensive treat option, the quality of ingredients, richness of flavor, and local ownership make them a place I am happy to patronize often.  They really show you why a specialty candy shop is worth every penny. They are always friendly and willing to make suggestions, if you don't know what to try. 

A pretty good bread pan....

 

Here, a couple loaves fresh from the oven moments ago.  The recipe is a simple enriched white bread.  AP flour, warm water, one egg, a teaspoon of dry yeast, and a pinch of salt.  Combine, knead, give it time to grow happy.

That's the easy part, and I'll probably spend some time writing down why it took me so long to get the easy part right.

Today, lets look at the 'pan' I used to bake this bread. 

Not a classic loaf pan, but one designed with French loaf in mind.   I bought two of these, one for French bread and another for Baguettes.  Surprise surprise... they are the same pan.

Designed to let moisture out while keeping a long skinny loaf in shape, at $20 this thing made all the difference in my French style loaves.

Using a water pan in the oven for steam along with a basic white bread recipe, I get crustier and chewier loaves now. I attribute that to the pan.

Yeah.... this one is a keeper.