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| Bread and butter (Photo credit: Wikipedia) |
Muffins and quick loaf breads can be savory or sweet; coffee cakes, crowned with a topping, usually star at the breakfast table. All of these breads rely on chemical leaveners rather than yeast, and are prepared with the same basic ingredients and technique.
The quality of the ingredients contributes significantly to the taste and texture of finished breads. Flour, leavening, butter, or oil, and dairy products, key ingredients in muffins and other quick breads, should be purchased from a reliable source and stored properly to maintain freshness.
The following recipes will enhance many of the muffin and quick loaf bread recipes. It is not enough that it all taste good, if there is still a way to enhance the taste, then why not try these accompaniments to turn everything magical in your baking.
You will need:
Grated zest of 2 large lemons
1/2 cup (4 fl oz/125 ml) strained fresh lemon juice
3 large eggs
1/2 cup (4 oz/125 g) sugar
6 tablespoons (3 oz/90 g) unsalted butter, melted
Here's how:
Combine the lemon zest and juice, eggs, and sugar in a blender or food processor and process for 20 seconds. With the machine running, drizzle in the melted butter. Pour into a small saucepan and bring to a low boil over medium heat. Immediately reduce the heat to medium-low and cook, stirring constantly, until the mixture is thick and coats the back of a spoon, about 5 minutes. Transfer to a small bowl and let cool to room temperature. Cover and store in the refrigerator for up to 2 weeks. Bring to room temperature before serving. Makes 1 1/3 cups (11 fl oz/340 ml).
PLUM AND HONEY BUTTER
You will need:
2 lb (1 kg) very ripe plums, pitted and cut into chunks
3 tablespoons thawed frozen orange juice concentrate
3 tablespoons honey
2-3 tablespoons sugar
1/2 teaspoon ground cinnamon
Here's how:
Preheat the oven to 300oF (150oC). Place the plums, orange juice, honey, sugar to taste, and cinnamon in a food processor. Pulse until the mixture forms a smooth to slightly chunky puree as desired.
Transfer the puree to a 9-by-13-inch (23-by-33-cm) baking dish. Bake uncovered, stirring occasionally to ensure even cooking, until the fruit is reduced by half to a thick puree about 1 ¼ hours.
Remove from the oven and let stand until cool. Using a rubber spatula, transfer the butter to a glass jar. Store in the refrigerator for up to 2 weeks. Makes about 2 cups.
Variation Tip: Substitute 2 lb (1 kg) apricots, pitted and cut into chunks, for the plums, use 1/4 cup (2 fl oz/60 ml) thawed frozen orange juice concentrate and 1/4 cup (3 oz/90 g) honey and prepare and bake as directed.
You will need:
1/2 cup (4 oz/125 g) unsalted butter, at room temperature
3 tablespoons pure maple syrup
Here's how:
Cream together the butter and maple syrup in a small bowl until well combined. Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving. Makes about 1/2 cup (4 oz/125 g).
GOAT CHEESE SPREAD
8 oz (250 g) fresh goat cheese, at room temperature
6 oz (185 g) cream cheese, at room temperature
1/2 cup (2 oz/60 g) unsalted butter, at room temperature
Here's how:
In a bowl, , combine the goat cheese, cream cheese, and butter. Using wooden spoon or an electric mixer on medium speed, beat together until smooth. Alternatively, combine in a food processor and pulse until smooth.
Using a rubber spatula, transfer into a crock or other container. Cover and store in the refrigerator for up to 1 week. Bring to room temperature before serving. Makes about 2 cups (1 lb/500 g).
Serving Tip: The spread is delicious on both savory and sweet muffins and also on quick bread.
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