Smoke and Mirrors Issue 2 - Recipes from John's Diner
Figs and Walnut Bread
by Dave Winer
- 5 C bread flour 6 oz (1/2 pkg) dried figs
- 1 C whole wheat flour 1 C English walnuts
- 4 T dark brown sugar 2 oz dark rum
- 1 T salt 2 C water
- 1/4 t cinnamon 3 T butter
- 2 pkgs yeast
Prepare figs: Remove stems, chop coarsely; soak in rum for an hour or more. Makes about 1 cup.
Mix all dry ingredients in a Kitchen Aid bowl with a beater or whisk. Switch to dough hook.
Cut butter into pieces, add to water, heat to 130¯ F. Add water slowly to dry ingredients while beating slowly. Add figs and rum mixture, and walnuts. Knead for 6 minutes at speed 4 (medium).
Put the (sticky) dough into a buttered bowl, cover with plastic wrap and place in a warm place to rise for one hour or until doubled in volume.
Punch down dough and form into four equal balls. Knead each one briefly. Arrange the four loaves-to-be on one or two buttered baking sheets; with space for expansion. Dust with flour. Slash tops in any desired pattern, e.g., criss-cross. Let rise one hour or until doubled in volume.
Preheat oven to 400¯ F and bake at this temperature for 30 minutes. Remove loaves from baking sheet and cool on rack.
Jane's Baked Grits
by Jane Winer
Follow cooking instructions on Quaker Quick Grits box for "Stove" Top." While grits are cooking add: 1/2 stick butter, 1/2 Cup or more of chopped onion, 1/2 Cup or more of grated sharp cheddar, 1 Tablespoon of dry mustard, and 2 lightly beaten eggs. You may wish to add a little cayenne pepper while cooking.
When cooked, pour mixture into a buttered casserole and bake in a preheated 350¯ oven for 20 minutes. Sprinkle top with paprika.
Serve hot. Leftovers may be sliced and fried for breakfast, or topped with chili for an anytime snack.
Adapted from "Fun for the Cook" from Satsuma Tea Room in Nashville, Tennessee. If you are ever in Nashville, be sure to lunch downtown at Satsuma for authentic Southern cooking!
... Jane Winer
