Page 21 - Florida Sentinel 12-7-18

Recipes
INGREDIENTS:
EASY SOURDOUGH BREAD
• 3 cups flour (white whole wheat, whole wheat, unbleached, or a combo) • 1-1/4 cups water (may need less if your starter is “wetter”)
• 3/4 cup active sourdough starter
• 1 tablespoon honey
• 1-1/2 teaspoons salt
DIRECTIONS:
– Mix all ingredients together in the
bowl of a stand mixer (or large mixing
bowl) just until combined and then let sit for 15 minutes.
– Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
– Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
– Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
– After the second rise, place a square of parchment on a cookie sheet and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Make sure there’s a good coating of flour on the top, as this will make slicing the top later easier.
– Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees (alter- nately, you can use a baking stone), and set the timer for 40 minutes.
– When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and trans- fer it to the hot pot by holding the edges of the parchment (or stone).
– Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
– Remove to a wire rack to cool at least 30 minutes before cutting.
SPINACH-AVOCADO CAESAR SALAD
INGREDIENTS:
• 1 tbsp. olive oil
• 1/4 tsp. italian seasoning
• 1 hard-cooked egg
• 1 Hass avocado, coarsely chopped
• 6 cups baby spinach
• 2 tbsp. warm water
• 2 tbsp. grated Romano cheese • 2 tsp. red wine vinegar
• 1 tsp. minced garlic
• 1/4 tsp. dijon mustard
DIRECTIONS:
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
– Boil the egg. Peel and halve the egg and place the yolk in a large bowl. Chop the white and set aside.
– Add half the avocado to the yolk and smash against the side of the bowl with a fork until smooth. Stir in the water, cheese, vinegar, garlic, mustard, salt, and pepper to form a dressing. Add the spinach, remaining avocado, and reserved egg white and toss to coat.
SWEET POTATO COOKIES
INGREDIENTS:
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder • 1/2 teaspoon baking soda
• 2 teaspoons ground cinna- mon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice • 1/8 teaspoon ground nutmeg • 1/2 teaspoon salt
• 1 stick (1/2 cup) salted butter, room temperature
• 1 cup granulated sugar
• 3/4 cup light brown sugar
DIRECTIONS:
• 1 egg, room temperature • 1 teaspoon vanilla extract • 1 cup sweet potato puree • 1 cup chopped pecans
– Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
– In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
– Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. – Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans. – Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes.
FRIDAY, DECEMBER 7, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B