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RECIPE: PISTACHIO STICKY BUNS

March 21, 2010 by skfsullivan 41 Comments

PISTACHIO STICKY BUNS 2 c. buttermilk 1 stick unsalted butter 3 T. sugar 3 t. salt 1 package dry yeast 1/2 t. grated tonka bean 3 eggs, well-beaten 7 cups flour TO ASSEMBLE 1 3/4 sticks butter 1/4 c. golden raisins buy generic cialis When the large sciatica nerve is irritated one will experience sciatica symptoms. The online drivers' ed course … [Read more...]

PRESERVED LEMON MUSTARD

I have a theory why home-made mustard stands out from commercial brands: store-bought mustard is processed to be shelf stable, i.e. heated and sealed, which in effect cooks it. Soaking and grinding the seeds at home results in a fresher, spicier, more mustardy result. This preserved lemon mustard has a lot of personality – sharp, […]

GRILLED CORN RELISH

Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it’s one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting […]

WATER-CURED OLIVES, PICKLED GREEN ALMONDS, WHEY-PICKLED PEPPERS: WHAT I’VE LEARNED

This summer I tried my hand at few new types and techniques for pickling. The sub-head on this post is What I’ve Learned. Spoiler: It might better be called I Tried It So You Don’t Have To. Here goes. At my neighborhood green grocer in Astoria, United Brothers Fruit Markets, there’s always an enormous variety […]