Caramel-Pecan Rolls

This is from Hell's Kitchen restaurant in Minneapolis
Mitch Omer had a cooking class that Andie and I went to long ago.

1 3/4 c. whole milk
1/3 c. honey
1/4 c. butter
1 pkg. active dry yeast
1 large egg
2 tsp. kosher salt
4-5 c. flour
1 c. sugar
1/2 c. firmly packed dark brown sugar
2 Tbl. cinnamon
4 c. Caramel Sauce (see attached recipe)
1/2 c. (1 stick) butter, melted
3 c. pecan pieces (see attached recipe)

Preheat oven to 350.

Prepare caramel sauce and pecan pieces according to recipes.

Heat milk, honey and butter in a saucepan until lukewarm, no more than 110 degrees.  Remove from heat and sprinkle yeast over mixture.  After yeast blooms, about 5 minutes, pour mixture into the

bowl of a stand mixer fitted with a dough hook or paddle.

Add egg, salt, and 2 c. flour,  Beat on medium speed for 5-7 minutes.  Add remaining flour as needed until dough begins to pull away from side of bowl.  It will still be a little sticky.
On floured surface, knead dough until smooth and elastic.  Cut dough in half.  Roll each portion into a ball, cover with kitchen towel, and let rise until doubled, about 35 minutes.  Then punch down, and let rise for 11 more minutes.

Mix sugar, brown sugar, and cinnamon.

Roll each portion into a large rectangle, 1/2 inch thick.  Using half the melted butter, brush top of each portion and sprinkle sugar mixture evenly.  Roll into logs lengthwise, like a jelly roll.   From logs, cut individual cinnamon rolls, 1 3/4 inch thick.

Pour half of caramel sauce into 2x10x14 pan.  Arrange rolls in pan, cover with a kitchen towel and
allow to double in size.

Remove towel and place the pan on a rack in the middle of the oven.  Bake 25-35 minutes or until golden brown.

Remove from oven and brush with remaining melted butter.  Invert onto a wire rack, separate the rolls and let cool.



To serve, ladle 1/4 c. of the remaining sauce over each roll, and sprinkle with pecan pieces.

CARAMEL SAUCE

1 c. butter
1/2 c. light corn syrup
3 c. firmly packed dark brown sugar

OR

3 c. firmly packed dark brown sugar
3 c. heavy cream

Place ingredients from either list in a saucepan and slowly heat to a boil.  Reduce heat and simmer, stirring, until thick, about 9 minutes.

Makes 4 cups.


PECAN PIECES
4 Tbl. (1/2 stick) butter
3 C. pecan pieces 
2 tsp. kosher salt
Melt butter in a skillet over medium heat.  When butter starts to bubble, add pecan pieces and salt, stirring well to coat.  Cook and stir until pecans are browned, about 3 minutes.  Remove from heat and drain on a double thickness of paper towels.  Makes 3 cups.  

Outback Honey Wheat Bread

A dark small loaf kind of like they serve at Outback
Leftover bread can be sliced, brushed with garlic butter and toasted in oven.

1 1/2 c. Warm Water
2 Tbl. Cooking Oil
1/4 c. Honey
1/4 c. Molasses
2 c. Flour
2 Tbl Cocoa Powder
2 tsp. Instant Coffee Powder
1 tsp. Salt
2 1/4 tsp. Yeast (1 envelope)
Combine all in a large bowl.  Using dough hook on mixer, mix until very smooth.
Let stand 20 minutes until bubbly and starting to rise.

Add 2 more cups flour.  Beat til smooth.  It will be a little sticky.
Put dough onto floured surface and knead until smooth and elastic, 10-12 min.
Shape into ball.   Place in lightly greased bowl.  Spray a little PAM on top.  Cover and let rise in a warm place until double, approx. 1 hour.
Punch down.  Turn out on floured surface.  Divide into 8 pieces.
Form pieces into 8 small bread pans.  Cover and let rise 1 hour.
Put pans on 2 cookie sheets.
Bake at 350 for 20-25 minutes (internal temp 210 degrees)

Serve warm with whipped honey butter.

Crab and Sweet Corn Bisque

From Chef John Howie of Seastar Restaurant

Serves 6
This can be made a day in advance.  Cool it quickly.  When ready to serve, bring to boil over high heat and ladle into bowls.  The Madeira-Port reduction can also be made in advance and refrigerated; bring it to room temp or warm it before serving.

Ingredients for Bisque:
1 cup (2 sticks) salted butter
1/2 cup minced white onion
2 Tbl.  minced shallot
1/4 cup flour
1/2 cup dry sherry
8 cups half-and-half
3/4 cup fresh sweet corn kernels
1 cup clam juice
1/2 tsp. dried ground thyme
1/2 tsp. white pepper
2 tsp. salt

Ingredients for Madeira-Port Reduction
1/2 cup Madeira
1/2 cup tawny port
2 tbl. Balsamic vinegar
2 tbl. Sugar

Ingredients for Serving
18 oz. Dungeness crabmeat, picked over to remove cartilage
1 1/2 Tbl. Fresh chives, cut on diagonal into 3/4 inch lengths

The Bisque:
In a large pot over medium heat, melt the butter.  Add the onion and shallot and sauté until translucent, about 8 minutes.  Sprinkle with flour and cook, stirring constantly, until golden, but not browned, about 5 minute, lowering heat if necessary to keep roux from coloring too quickly.  Stirring constantly, add the sherry, then the half-and-half.  Bring to a simmer, stirring.

As the half-and-half mixture is heating, put the corn and clam juice in a blender and purée until very smooth.  When the bisque reaches a simmer, add the corn mixture and return to a simmer.  Add the thyme, white pepper, and salt and simmer until thickened, 15 or 20 minutes.



Madeira-Port Reduction:
In a small saucepan, combine the ingredients and bring to a boil over high heat.  Boil until the mixture is reduced to 1/4 cup, about 10-12 minutes.



To Serve:
Bring the bisque to a boil, add the crabmeat, then immediately ladle it into 6 soup bowls.  Drizzle with a bit of the reduction (you won't use all of it) and garnish with the chives.  Serve immediately.