Rose Pistachio Honey Buns

July 16th, 2010

Rose Pistachio Honey Buns
(adapted from Joy of Cooking)

1 cup milk
1/2 cup butter
2 tablespoons warm water
1 package yeast
2 teaspoon & 1/2 cup sugar, divided
3 eggs beaten
1 teaspoon salt
4 1/2 cups flour

1. Heat the butter and milk in a sauce pan over low heat until the butter melts. Set aside to cool.
2. Dissolve the yeast and 2 teaspoons sugar in the warm water. Let stand for 5 minutes.
3. Mix the rest of the ingredients with the yeast mixture. Add the milk mixture when it is cool enough so as not to kill the yeast.
4. Beat the dough for about 5 minutes (or knead by hand).
5. Place in an oiled bowl and turn to coat with oil.
6. Cover and place in the fridge for twelve to twenty-four hours.

1/2 cup of flower petals
1/2 pistachios, crushed
1/4 cup butter, melted
1/4 cup brown sugar, packed
1 teaspoon, cinnamon

1. After the dough as risen, roll out the dough into a 11 x 17 in rectangle.
2. Mix the brown sugar and cinnamon together.
3. Brush the dough with the butter and sprinkle the cinnamon sugar mixture evenly on the dough.
4. Sprinkle the pistachios, followed by the flowers.
5. Starting at the long side, roll the dough like a jelly roll and cut into 3/4 in. slices.
6. Place the slices into a greased pan and let rise for about 30 minutes.
7. Heat oven to 350 and bake for about twenty minutes until golden brown.
8. Remove from oven and drizzle honey glaze over the buns.
9. If the buns seem too soggy, put in oven for about 5 more minutes. (I had put too much water in the honey glaze so they were a little soggy but the adjustment I made below should fix that problem).

Honey Glaze
1/2 cup honey
1 tablespoon water

1. Heat the honey and water until melted and easy to pour.

The Spicy Sister… A Cocktail Recipe…

June 25th, 2010

A guest post from my sister, Resa…

Beer and I broke up over a year ago. It wasn’t an amicable split. We only saw each other every couple weeks once law school started, so we grew apart. One Friday night we tried to spend a nice evening on the town. We ended up in a big “guts all over the sidewalk” type of fight and that was the end. I walked away realizing that college was over and it was time to grow up and begin a more serious relationship. Enter the cocktail. We can go out, have a nice dinner, and come home early feeling good. Beer liked to be out all night eating chicken wings and cheese fries; that definitely did not feel good in the morning. Beer also got a little boring. It was nice at the beginning of the night, but would turn monotonous toward the end. The cocktail is all about variety; it’s never boring.

So why should you care about my alcohol relationship history? You should care because drinking cocktails has led to making cocktails. I am currently a novice. Most of my attempts turn out disastrous, but I’m learning. What I like to do is go to a bar, try a cocktail, and then attempt it on my own. Unfortunately my state has terrible prohibition-esque liquor laws, so bars are rather constrained in their creativity. I have to do the majority of my sampling when I’m out of town or live vicariously through Ginny.

Recently Ginny had dinner at Founding Farmers in DC. She sent me the menu link to make me jealous and then sent me picture messages to make me even more jealous. Afterward she tasked me with recreating The Clementine. The description says that it is Fresno chili and clementine infused tequila mixed with pineapple juice, lime juice, and agave nectar. I accepted the challenge and present you with the Spicy Sister (as named by Juan)…


1 oz. Vodka infused with jalapeño and orange peel

1 oz. Lime juice

1 oz. Licor 43

Combine over ice. Stir. Strain into glass.

My grocery stores didn’t have Fresno chilies or clementines, so I ended up with jalapeños and a regular orange. I decide to use the vodka in my cupboard rather than spend money to potentially ruin a nice bottle of tequila. The infusion is pretty simple. Just grate orange peel into a mason jar, pierce the skin of the pepper, douse in vodka, seal, wait three days and then filter out the pepper and orange. I kept the lime juice because it pairs with the orange peel as a citrus. I left off the agave nectar because agave is a natural complement of tequila. It may work with vodka, but I didn’t want to be that daring. I don’t like pineapple juice, so I decided to finish off the drink with a Licor 43. This made sense because its flavor fits with everything and its sweet enough to balance out the lime juice.

This drink is pretty awesome and is wicked easy to make. Give it a try.

Oh Summer… Blueberry-Lemon Chiffon Tart…

June 9th, 2010

… Summer means delicious fresh fruits… cherries, blueberries, peaches… it means outdoors… light, sunny, fresh air… it means relaxing… baking, friends, fun…

Inspired by summer, my cousin and I spent last Saturday making Tartine’s Blueberry- Lemon Chiffon Tart from its cookbook. It was amazing… light lemon cream with blueberries atop a sugar cookie like crust… I may have to make another this coming weekend, perhaps with a different berry this time… The recipe is long but not difficult. I highly recommend picking up the cookbook and give it a try! You’ll thank me!