Sonya Verlaque

(3/2022) March marks the first day of spring and because of this was originally the first month of the year on the Roman calendar. Named after Mars the Roman god of war the month has been called many things, including Hlyd monath by the Anglo-Saxons translating to "Stormy month." Certainly March in Maryland can be both stormy and rugged, changing and wild, and doesn’t always feel like the beginning of spring. Stuck between winter holidays and warmer April days, March can seem somewhat lost.

Arguably the biggest party of the year, Mardi Gras, also falls on March 1st this year. It is hard to imagine a Fat Tuesday without a beautiful King Cake. This desert was brought over by the French in 1870, and was historically served on epiphany. This is an enriched bread dough, be sure to plan in rise time in time for party time.

King Cake

Ingredients - For dough

• 1/2 cup whole milk
• 1 tbp honey or sugar
• 2 1/4 tss (1 package) active dry yeast
• 1/2 cup unsalted butter, cubed
• 2 large eggs
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp cloves
• 1/4 tsp almond extract
• 3 to 3 1/4 cups all-purpose flour

Ingredients - For filling

• 4 tbs unsalted butter, cubed
• 2/3 cup (145g) packed dark brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Ingredients - For the glaze and color sugar coating

• 1 1/2 cups powdered sugar
• 2 to 3 tbs milk
• 1 tsp vanilla
• Purple, green and yellow colored sugar

Directions: In a small saucepan on low heat add the milk and honey and stir constantly until the milk is warm and the honey has dissolved. Remove the milk from heat. Using a food thermometer, monitor the cooling and when it is between 85-100F add in the yeast and mix gently. Set aside for it to bloom, you will notice small bubbles start to form. If bubbles do not form, discard and start over with new yeast. Melt the butter in a small bowl, either in the microwave or saucepan then let it cool some (it will be added to the yeast). Into a large bowl add the milk mixture and yeast, and then butter. Add the eggs, salt, cinnamon, nutmeg, and almond extract. Beat together with a whisk to just bring together. If using a stand mixer, change to the dough hook and add 3 cups flour and set the stand mixer to low until the flour has absorbed into the liquid. Increase the speed to medium and mix until a rough dough forms and pulls away from the sides of the bowl.

Knead the dough with the hook for 5 minutes until a smooth supple dough forms. The dough will be fairly soft, and a little tacky but not sticky. If the dough seems too wet as you knead it, add a little more flour, 1 tbs at a time. The dough should be pliable and not so sticky that you can’t handle it. Stretch and form the dough into a smooth ball and place in a light oil bowl, cover with plastic wrap and let sit in a warm place until it has doubled in size. Just as the dough is almost done rising, melt the butter in a sauce pan and remove from heat, add brown sugar, cinnamon, nutmeg and a pinch of salt. Stir until a paste forms. Cover and set aside.

Line a rimmed baking sheet with parchment paper or a silicon-baking pad. Once the dough has doubled, turn it out onto a clean work surface. Use a rolling pin to roll the dough into a large rectangle, about 10-inches by 24-inches wide. Spread a thin layer of cinnamon sugar filling over the dough, leaving 1 inch at the top of the rectangle bare (the long side). Starting at the long side, roll the dough up to form a long log. Seal and place the seal at the bottom. Cut the log lengthwise, splitting the log in half. Twist the two halves together, with the cut side showing. Move the twisted rope to the prepared baking sheet and form a ring. Tuck the ends of the dough under each other to help seal the ring together. Cover loosely with plastic and leave it in a warm place to rise until puffy and almost double in size.

After 30 minutes, preheat the oven to 350EF, when the second rise is done, brush with your egg wash and bake in the oven 25 to 35 minutes, or until the top is golden brown. If you have an instant-read thermometer, it should be done at 195EF to 200EF. Cool the bread some on the pan and then move to a wire rack to cool to room temperature. To make the glaze, sift powdered sugar into a medium-sized bowl. Add 2 tbs of milk and the vanilla. Stir until the ingredients are fully incorporated and a glaze forms, it will be thick and opaque but still pourable. Spoon the glaze all over the cake and sprinkle the colored sugar over the cake.

Mushroom and spinach quiche

National Pi day, on March 14, celebrates the mathematical constant representing the ratio of the circumference of a circle to its diameter. By using the Greek Letter Pi, Welsh Mathematician, William Jones, made for a great future pun. Quiche is a savory custard based pie that is very versatile.

Ingredients - Flakey Pie crust:

• 4 cups all purpose flour
• 1 1/2 tsp salt
• 1 cup butter, cold, cubed
• 1/2 cup ice cold water
• 1 large egg

Directions: In a mixer or food processor combine the flour and salt, and add the cold cubed butter and blend until a paste forms. Meanwhile, in a separate bowl combine the egg and water. After the flour paste forms, at the egg and water mixture gradually to the flower while mixing on low speed. This will look rather shaggy or ragged when fully combined. Rochester tightly plastic wrap and refrigerate for one hour. After refrigeration, place the dough on a lightly floured work surface. Gather it by pressing it together, it may be crumbly but this is ok. Portion out one-third, line a pie pan with parchment. Roll out the dough to 1/8" thickness and fill with dried beans or pie weights and bake at 350F for 15 minutes, until light golden brown. Remove weights and let cool. The rest of your pie dough can be rewrapped in plastic and stored in the refrigerator for up to 5 days, or frozen.

Ingredients - Filling:

• 1 cup sliced baby Bella mushrooms
• 2/3 cup spinach
• 2 tbs butter
• 3/4 cup milk
• 3/4 cup heavy cream
• 3 large eggs
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 cup grated gruyere cheese

Directions: Preheat your oven to 350F. Sauté the mushrooms in butter until browned and remove, and then add the spinach and cook until wilted. Drink the spinach and chocolate leaves. Set this aside to cool with that mushrooms. Combine the milk and cream in sauce pan and bring to simmer. 20 eggs Salt and pepper in a separate bowl and stir with a whisk. Ladle about one third of the hot milk mixture into the eggs while whisking constantly to temper the eggs, you will be able to feel the temperature change on the bowl. Then add in the rest of the hot milk mixture, and stir to incorporate. Place your prepared pie crust on a sheet pan, and spread the spinach and mushroom mixture, and sprinkle with the cheese. Place the pie on the sheet pan in the oven for 45 minutes until the custard is just set. You can serve this warmth, average temperature or chilled from the refrigerator. If its chilled, you can basically walk around eating a slice of quiche just like a slice of cold pizza pie.

Sheppard’s Pie

Continuing the March Party Motif, St Patrick’s Day is a top contender for the number one party day along with Mardi Gras. Sheppard’s Pie is warm and filling and a great way to use left overs, which was the initial purpose, to save money and food. It also pairs well with a Guinness.

Ingredients - Mashed Potato Topping:

• 2 pounds potatoes peeled and cut into big chunks
• 4 tbs butter
• ¼ cup sour cream
• ¼ to ½ cup milk

Directions: Boil the potatoes in water to cover until fork tender and then drain the water. Add the butter, sour cream, milk and mash the potatoes with a hand masher or mixer until you reach your favorite mashed potato consistency. Set aside.

Ingredients – Filling

• 1 pound ground lamb, ground beef can be used as well (although some may say then you have to call it Cottage Pie)
• 1 small white onion, diced
• 1 clove garlic minced
• 2 cups frozen peas, carrots, and corn medley
• 2 tbs flour
• ½ cup vegetable broth
• 1 tbp tomato paste
• 1 tbp Worcestershire sauce
• 1 tsp rosemary
• ½ tsp thyme
• 2 bay leaves

Directions: Preheat oven to 350EF, and have your 9x13 pan as well as cooking spray available. In a large skillet under medium high heat, brown the lamb and then transfer to a bowl with a slotted spoon. Using the rendered fat, sauté the onions until translucent and then add the garlic and cook for one minute more. Drain any excess grease and add back the lamb. Then add the two cups of mixed frozen vegetables and cook for about 5 to 7 minutes, stirring occasionally. In the measuring cup that holds the broth, add in the tomato paste, flour, Worcestershire sauce, rosemary, thyme and bay leaves. Pour this over the meat and vegetables in the skillet. Bring the whole thing to a simmer and reduce heat to low and cook uncovered for 10 minutes, add in additional broth, if needed to keep the lamb from drying out. Remove from heat and remove the bay leaves. Spread the meat mixture in an even layer in a 9x13 dish that has been sprayed with nonstick spray. Top the meat with the mashed potatoes making an even layer of potatoes, you can pipe them on using a plastic storage bag with a corner cut off, or scoop it on, but make little ridges with a fork because they brown up nicely. Place the dish in the oven and bake for 30 minutes until brown and bubbly.

London Fog Latte

This year’s spring equinox is at 11:33 on Sunday the 20th, rain is forecasted so a lavender earl grey latte is a great way to look forward to spring flowers.

Ingredients:

• one Earl Grey tea bag
• 6 oz water
• 1 tsp dark brown sugar
• 1 tsp vanilla extract
• 6 oz milk
• Cardamom

Directions: Boil the water and steep the tea, honey and vanilla for 5 minutes, then heat and froth the milk. Remove the teabag and pour the warmed milk over the top, sprinkle with cardamom.