Excerpts from “The Weekend Baker” By Abigail Johnson Dodge

Excerpted from “The Weekend Baker” By Abigail Johnson Dodge

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Buttery Pull-Apart Dinner Rolls

When it comes to parties, a fairly typical conversation revolves around what to prepare and who’s bringing what. I’m always the first to volunteer to bring the rolls as most people are usually hesitant about making the bread themselves. Here’s the recipe I turn to again and again. Soft, fragrant and flavorful, this easy to handle dough produces professional looking results and can be made one day, shaped the next and baked the next – who could ask for better? These rolls nestle together in the pan as they rise and bake, so they pull apart after they’re baked. And, don’t miss the flavor variations – they’ll pair beautifully with any meal.

Do Aheads:

-- Prepare the dough through step #5 and refrigerate it for up to 24 hours before proceeding with the recipe. It will rise slowly in the fridge.

-- Prepare the dough through step #7 and cover the loaves loosely but completely. Refrigerate the rolls for up to 12 hours before proceeding with the recipe. Remove the rolls from the fridge and set on the counter while heating the oven.

-- Prepare the rolls through step #8 and let cool completely. Freeze the rolls in a heavy-duty freezer bag for up to 2 months.

Makes 16 rolls.

1 cup half-and-half

6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces; plus 2 tablespoons, melted, for glazing (optional)

3 2/3 cups (16 1⁄2 ounces) all purpose flour

2 ¼ teaspoons (one packet) instant yeast

1⁄3 cup granulated sugar

1 teaspoon table salt

3 egg yolks from large eggs

For the flavor variations

Poppy Seed - 1 tablespoon plus 1 teaspoon poppyseeds

OR

Black Pepper & Cheese - 2 cups (5 ounces) loosely packed finely shredded extra-sharp Cheddar plus 2 teaspoons coarsely ground black pepper

OR

Herb - 3⁄4 cup chopped fresh herbs (I like 1⁄2 cup flat-leaf parsley, 1⁄4 cup chives, and 1 teaspoon thyme)

1. In a small saucepan over medium heat, heat the half-and-half and the 6 tablespoons butter, stirring constantly, until the butter melts and the liquid registers about 125 degrees on an instant-read thermometer. Bring to a boil and remove from the heat.

To mix by hand

2. In a large mixing bowl, combine the flour, yeast, sugar, and salt. (If making the poppy seed version, add 1 tablespoon of them now.) Whisk until blended.

3. Check the temperature of the half and half and butter. The mixture needs to registers about 120 degrees on an instant-read thermometer. (In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees.) Add the warm liquid to the flour and stir with a wooden spoon until a rough, shaggy dough forms. Lightly dust a work surface with a little flour. Dump the dough onto the surface.

4. Knead the dough with your hands. It will be sticky at first -- but resist the urge to add more flour. (If making the Cheddar version, add the cheese and pepper once all the flour is incorporated.) First, gather the dough together. Next, using the heel of one hand, push the top part of the dough away from you. Fold that piece over the dough nearest you. Give the dough a quarter turn clockwise and repeat. Keep on kneading until the dough is smooth and no longer sticky, about 10 minutes. (If making the herb version, add the herbs now and knead briefly to incorporate.) Shape the dough into a ball.

Proceed as directed in step #5

To mix in a stand mixer

2. In the bowl of an electric stand mixer, combine the flour, yeast, sugar, and salt. (If making the poppy seed version, add 1 tablespoon of them now.) Whisk until well blended.

3. Check that the half and half temperature registers about 120 degrees on an instant-read thermometer. (In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees.) With an electric stand mixer fit with the dough hook, begin mixing on medium-low speed. Slowly pour the liquid into the flour into the flour. Add the egg yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes. (If making the Cheddar version, add the cheese and pepper now.) Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. (If making the herb version, add the herbs now.) If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. The mixer might dance around on the counter, so don’t venture too far away when the dough is mixing. Scrape the bowl, scoop up the dough, and shape it into a ball.

5. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes.

6. Turn out the dough onto a clean surface and gently press to deflate it. There’s no need to flour the countertop or your hands (unless you’re making the herb variation, in which case the dough may be sticky). With a bench knife or a chef’s knife, divide the dough into about 16 equal pieces, 2 to 2 1⁄3 ounces each. (To be sure of even rolls, use a scale to weigh the portions.) Lightly butter a 9x13-inch baking dish (I use a Pyrex).

7. Put one piece of dough on the counter (keep the others covered with plastic wrap or a damp towel). There’s no need to flour your hands unless you’re making the herb variation. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the prepared baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they’re even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they’re about one and a half times their original size and have risen about three-quarters of the way up the sides of the baking dish (they won’t yet fill the dish), about 40 to 60 minutes.

8. Meanwhile, position an oven rack on the middle rung. Heat the oven to 375 degrees. (If making the poppy seed version, sprinkle the rolls with the 1 teaspoon poppyseeds now.) Remove the plastic wrap and bake the rolls until they’re puffed and well browned, 20 to 25 minutes. Remove from the oven and brush the tops with the melted butter, if using. Serve warm.

Ten-Minute Mocha Pot de Crème

Pot de crème is the French answer to American pudding. And you’ll never taste a better one than this no-bake version that whips up in minutes--literally!--with the help of a trusty blender.

My friend, Sarah, is a fabulous cook but she maintains that when it comes to a dinner party, the only thing that matters is the dessert (well, she did mention something about wine as well but for our purposes, let’s stick with the dessert). One evening, Sarah served these “petite pots” for dessert and with one taste of their velvety texture I was hooked. For those fearful of uncooked egg yolks, my recipe avoids them completely and the texture doesn’t suffer a bit.

Chocolate and rum are the key elements of this pudding. Sarah pairs Mount Gay Rum with Ghiradelli bittersweet chocolate (available in my grocery store) for a marvelous flavor. As for me, I like to splurge with Valrhona bittersweet and Myers’s dark rum – a combination that receives nothing but raves!

Serves 4.

1 cup heavy cream

4 ounces bittersweet chocolate, finely chopped

3 tablespoons granulated sugar

1/2 teaspoon instant espresso powder or instant coffee granules

2 tablespoons coffee-flavored liqueur

1 teaspoon pure vanilla extract

Sweetened Whipped Cream and Chocolate Shavings for garnish (optional)

1. Have ready 4 small ramekins or classic pot de crème pots (those are the little cups with the lids) just slightly larger than 4 ounces each. (Remember, the vessels need not be ovenproof as this recipe is no-bake- you can even use teacups. So use your prettiest!)

2. Heat the heavy cream in a small saucepan or microwave until just boiling. Meanwhile, dump the chopped chocolate, sugar, and espresso powder into a blender. When the cream is just boiling, pour it into the blender. Pop the lid on the blender and blend on medium-high speed until the chocolate is melted and the mixture is frothy and smooth. Add the coffee flavored liqueur and vanilla and process until blended, about 10 seconds.

3. Using a spoon, skim off the foam from the top of the custard and discard. Pour the chocolate cream into the cups or ramekins. Top with the lids (if you’re using proper porcelain pots de crème pots, or cover with plastic and refrigerate at least 45 minutes or up to 3 days. Serve with a dollop of sweetened whipped cream and a few chocolate shavings, if desired.

Storage: Cover the cups with plastic wrap (no need to press the plastic directly onto the pudding -they won’t form a skin) and refrigerate for at least 45 minutes or up to 3 days.

Flavor variations: Substitute an equal amount of bourbon or dark rum for the coffee liqueur. You can also substitute a licorice-, orange- or raspberry-flavored liqueur - just make sure to eliminate the instant espresso or coffee for these flavors.

Velvety Pumpkin Tart

I’ve never tasted a tart this velvety--really. The filling is so silky-smooth that it’s almost impossible to resist eating the whole tart in one sitting. The not-so-secret ingredient is cream cheese. But, please don’t think of this as a cheesecake in a tart shell. There’s just enough cream cheese to add to the silken texture without the filling becoming cheesecake-heavy. The cream cheese also adds a subtle tartness that balances beautifully with the sweetened and spiced pumpkin.

Claire Van de Berghe, my friend and trusted recipe tester, says this tart is not only easy to make but also one of the most beautiful she’s seen. This recipe will replace your traditional Thanksgiving pumpkin pie in short order!

Makes one 9 ½-inch tart or 8 servings.

Do Aheads:

The crust can be made through step #2, wrapped in plastic and refrigerated for up to 3 days or frozen for up to 1 month before proceeding with the recipe.

The filling can be made through step #4, covered and refrigerated up to 2 days. Bring to room temperature before proceeding with the recipe.

For the gingersnap crust

5 ounces (1 cup) finely ground gingersnaps (from about 20 crisp gingersnap cookies)

1 tablespoon granulated sugar

2 tablespoons (1 ounce) unsalted butter, melted

For the pumpkin filling

1 package (8 ounces) cream cheese, at room temperature

3/4 cup (6 ounces) firmly packed light brown sugar

½ cup solid -packed pumpkin purée (not seasoned pumpkin pie filling)

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon table salt

Pinch of ground cloves

1 large egg

1 egg yolk from large egg

½ teaspoon pure vanilla extract

1. Position an oven rack on the middle rung. Heat the oven to 350 degrees. Have ready a 9 1/2-inch tart pan with a removable bottom (there’s no need to grease it).

To make the crust

2. In a medium bowl, combine the gingersnap crumbs and sugar until well blended. Drizzle the melted butter over the crumbs and mix with a table fork until evenly moistened and well blended. Dump the crumbs into the tart pan and cover with large sheet of plastic wrap. Place your hands on the plastic wrap and spread the crumbs to evenly coat the bottom of the pan. (The plastic wrap will keep the crumbs from sticking to your hands.) Once the crumbs are in place and with the plastic wrap still in place, press some of the crumbs around the inside edge of the pan to cover the sides evenly and completely. Redistribute the remaining crumbs evenly over the bottom of the pan and firmly press down to make a compact layer. I like to use a metal measuring cup with straight sides and a flat bottom for this task.

3. Bake the crust for 10 minutes. Meanwhile, prepare the filling. If the crust is baked before the filling is ready, slide the baked crust onto a rack and reduce the oven temperature to 300 degrees.

To make the filling

4. Whip up the filling while the crust is baking. In a clean medium bowl, combine the cream cheese and brown sugar. Using an electric mixer (a stand mixer fitted with the paddle attachment or a hand-held), beat on medium speed until the mixture is smooth with no lumps of cream cheese or sugar remaining. Add the pumpkin, cinnamon, nutmeg, salt and cloves and continue beating until well blended. Add the egg, egg yolk and vanilla. Beat until just incorporated.

5. Scrape the filling into the baked crust. Return the tart to the oven and bake at 300 degrees until the filling just barely jiggles when the tart pan is nudged, about 30 to 35 minutes. Transfer the tart to a rack and let cool completely. Refrigerate until firm.