Spring Break and Hot Cross Buns for Good Friday

It is amazing how fast our Spring Break has passed.  It is already Friday, and the next couple of weeks promise to bring lots of work, final papers, and exams, and then not too long after that, graduation.


I told my husband just last night that, although I am thankful for the week-long break, true rest will not come until Summer is here (and it is, indeed, just around the corner).  Spring Break is nice, but there still remains so much to be done, most of which is written down on a neglected to-do list for this week.  

Instead of focusing on that homework and other household chores, I trekked across New York City with friends on Monday, spent the day shopping on Wednesday, had a Wine, Cheese and Chocolate Night with some of my favorite girl friends on Thursday, and have spent much time resting.  

Not only is it a wonderful week to rest (and ignore that to-do list and coming deadlines), but it is also Holy Week and a great time to prepare for Easter.  I love the traditions that are reminders of what this week means.  Today is Good Friday, and traditionally, Hot Cross Buns are made and eaten on Good Friday as a reminder of Christ's death on the cross.  While I did not grow up eating these delicious buns, they have become a Good Friday tradition for us over the past few years, and I have adapted this sweet roll recipe to our liking.  They are sweet and tender and full of fruit, while not being overly dessert-like.  While these rolls are traditional for Good Friday, they can also be enjoyed for Easter breakfast or brunch.  

Hot Cross Buns

Adapted from Allrecipes


2 1/4 teaspoons active dry yeast
1/4 cup lukewarm water (110-120 degrees)
1 tablespoon honey
4 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups lukewarm milk
1/2 cup butter, melted
1 egg
3/4 cup dried fruit (raisins, cherries, currants, cranberries) or candied citrus peel, chopped
1 egg, beaten with 1 tablespoon cream
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon almond extract


In the bowl of a stand mixer, combine the yeast, water and honey.  Let the mixture sit for 5-10 minutes, until bubbly.  


Add 2 cups of flour, salt, sugar, spices, milk, butter and 1 egg to the bowl.  Using a dough hook, mix for 1 minute on medium speed, until well combined.  Add the remaining flour and mix for 8 minutes on medium.  Add the fruit and mix until well dispersed.  


Transfer the dough to a well-greased bowl; turn to coat the top.  Cover and let rise for 1 hour, until doubled in size.  Punch down the dough and allow it to rest for 10 minutes.  Divide the dough into 12 portions.  Shape into rolls and place in a buttered 9 x 13 inch pan.  Cover and refrigerate overnight.  


Before baking, remove the rolls from the refrigerator for 30 minutes.  


Preheat the oven to 350 degrees.  Using a sharp knife, cut crosses into the buns.  Brush with the egg and cream mixture.  Bake for 20-25 minutes, until the buns are golden.  


Combine the powdered sugar, milk, and extract in a small bowl.  Transfer to a small bag and snip the corner of the bag.  Pipe a cross on each bun with the icing.  


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With a cherry on top...

A cherry tomato that is.

When I taught middle school, January and February were the hardest months.  It seemed that everyone had the winter doldrums.  There was little wind in the sails to move the days along.  Once March and April arrived, everyone was infected with spring (and summer) fever, and it was equally difficult to draw the attention of young minds.  These past few days, I have found myself equally distracted by the beauty and life all around.  I love my classes and am immensely thankful that I have this opportunity, but I am so thankful for the weekend.  It is the time to stop and look around at magnificence, to enjoy friends, to spend time with my husband.    

This weekend was exceptionally glorious; the beauty all around just begged to be celebrated.  And so we did.  We celebrated Friday night with a date night.  I celebrated Saturday with a leisurely brunch outside with a good friend, a long walk outside (a first in a long time), and some alfresco reading.   I celebrated Saturday night by opening the windows in our apartment to enjoy the slight cool breeze and listen to the neighborhood children learning how to play backyard baseball.  My husband and I celebrated Sunday by worshipping with brothers and sisters at church, enjoying their company at lunch, and then strolling down the main street of our neighborhood.  I love moments and days like these.  

As I dive headfirst into another school-week (only four more days until spring break, but who's counting?), I'm going to leave you with our date-night meal.  The combination of oven dried tomatoes, crisp-tender asparagus, basil, and boursin cheese was so fresh. 

Bow-Tie Pasta with Oven-Dried Tomatoes, Asparagus and Boursin

Adapted from Bride & Groom, First and Forever

For the oven-dried tomatoes:

10-12 cherry tomatoes, halved

3 garlic cloves

1-2 teaspoons olive oil

small pinch sugar

pinch salt

pepper

4 basil leaves, julienned

Preheat the oven to 225.  In a small baking pan (I used a round cake pan), place the cherry tomato halves, cut side up.  Drizzle with olive oil, sprinkle with sugar, salt and pepper.  Sprinkle with basil.  Tuck the garlic cloves in between the tomatoes.  Bake for 3 1/2 hours.  The tomatoes should be shriveled, but still have some moisture.  Refrigerate tomatoes and garlic until ready to use.

(Recipe continued below)

For the pasta:

1/3 cup pine nuts

8 oz bow tie pasta

1 bunch asparagus, ends trimmed, and cut into 2-3 inch pieces

1 tablespoon olive oil

3 roasted garlic cloves, chopped

oven roasted cherry tomatoes

1 tablespoon fresh basil, julienned

1/4 cup grated parmesan cheese

1/4 cup garlic and herb boursin cheese, crumbled (a good herb goat cheese will work, too)

3/4 teaspoon lemon pepper

kosher salt and pepper

Place a medium saucepan over medium heat.  Cook the pine nuts in the dry skillet, shaking or stirring the pan constantly, until the pine nuts are slightly brown on all sides.  Remove to a bowl. 

In the same saucepan, bring six cups of well-salted water to a boil.  Add the pasta and cook for 8 minutes.  Add the asparagus and cook for two more minutes.  Reserve 2/3 cups pasta water and drain the pasta and asparagus in a colander. 

In the same saucepan, heat the olive oil over medium heat.  Add the garlic and cook for 30 seconds, then add the tomatoes to warm through.  Add the pasta, asparagus and reserved water, tossing to combine.  Add the basil, cheeses, lemon pepper, and pine nuts.  Toss everything together and taste for salt and pepper. 

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Crazy, Busy, Wife-ing, Reading, Writing, Cooking, Blogging...Whew.

One of my assignments this week was to come up with a six word description which would capture "my story."  You might be thinking...why?  And, is that all you're doing there in seminary? 

Well, let me tell you.  It was a welcome break from the many other assignments.  I am taking fewer classes than last semester, but the load doesn't seem to be any lighter!  And the assignment is legitimate.  We are studying relationship-building in this particular class, and part of relationship building is knowing how to share stories, especially those stories which are life-defining.  Right now, my life would be defined by the craziness of my schedule!  In the meanwhile, I am trying to enjoy the days, be a good friend and wife, and above all, to glorify God.  I fail often, but that is part of life. 

As I shared with you last week, I am craving flavors of spring.  Its right around the corner, and I can't wait!  I love the lighter colors and the bright flavors.  But at the same time, comfort foods are hanging around, giving respite from the chill.  And, today, we are blessed to have friends hanging around too, giving respite from the constant weight of homework. 

I know that I have already featured a Shrimp & Grits recipe, but I had to share another recipe with you for several reasons.  First, because we are honored to have friends over for lunch today.  I truly enjoy spending time with this couple.  It is a joy to see what God is doing in their lives and to share what he is doing in ours.  This is a good enough reason in itself!  Moreover, they are not from the south, so I have the wonderful task of sharing this delicious Southern meal with them.

Second, because my sister gave me a wonderful birthday present a few weeks ago, a cookbook called Glorious Grits.  It is written by Susan McEwen Mcintosh, whose family owns a mill outside of Birmingham, AL.  She is no stranger to grits, cornmeal, or polenta.  The book is filled with beautiful photos and many recipes that I am longing to make, including no fewer than seven Shrimp and Grits recipes! 

And third, because when I came back from my Christmas break, I brought back with me some divine Alabama stone ground grits from Oakview Farms.  The best grits are stone ground.  They take about 30 minutes to cook, but if you take the time, they are creamy goodness with a great depth of flavor.  If you can find grits from a mill, they will most likely need to be refrigerated or frozen because they are actually still have the germ (which both gives them flavor and makes them perishable).  This two pound bag has been waiting patiently on the shelf of my refrigerator for a couple of months, and now is the time to enjoy them!  If you cannot find stone ground grits, quick grits are okay to use, but please do not use instant grits!  And please, never, ever put sugar in grits.

Anniversary Shrimp and Grits

Adapted slightly from Glorious Grits: America's Favorite Comfort Food
For the Gruyere Grits:

7 cups water
1 cup milk
1 1/2 teaspoons kosher salt
2 cups yellow stone ground grits*
2 tablespoons butter
8 ounces gruyere cheese, grated or cut into small pieces
1/2 teaspoon white pepper
kosher salt to taste

In a large saucepan, bring the water and milk to boil.  Add the salt and whisk in the grits.  Bring to a boil, whisking often.  Turn the heat to low and simmer for 45 minutes, stirring occasionally with a wooden spoon until the grits are thickened.  Remove from heat.

Add the butter, cheese and pepper, stirring until the cheese melts.  Keep warm until serving.

For the shrimp:

3 tablespoons extra virgin olive oil
1 large red bell pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
6 ounces smoked sausage, thinly sliced
1/2 cup dry white wine
1/3 cup all purpose flour
2 1/4 low sodium chicken broth
1/3 cup half & half
2 bay leaves
1 1/4 teaspoons Tony Chachere's Creole seasoning
3 pounds raw peeled shrimp
2 tablespoons parsley, chopped

While the grits cook, prepare the shrimp.  In a large skillet over medium heat, sauté the bell pepper, onion, and cloves in olive oil for two minutes.  Add the sausage and sauté for six more minutes.  Add the wine, and cook until the liquid is almost evaporated.  Sprinkle the flour over the sausage and vegetables.  Stir constantly for three minutes.  Whisk in the chicken broth, half & half, bay leaves and Creole seasoning.  Simmer for seven minutes. 

Just before seasoning, stir in the shrimp.  Cook, stirring often, for three to four minutes, until the shrimp are turn pink.  Remove the bay leaves, and stir in the parsley.  Serve over gruyere grits. 

*If you are using quick grits instead of stone ground, your cooking time will be much shorter, around five minutes.  Check the directions on the grits package for specific instructions.
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Celebrating Spring

I feel like I am coming out of hibernation!  Heavy coats are being replaced by lighter jackets, the temperature is rising above thirty-something, and there is a hint of green under the melting grey and brown snow!  I know that I'm celebrating just a bit early, and I still shiver when I go outside, but it feels good somehow. 

The warmth of the sun mixed with the nip in the air has me longing for everything "spring;" eggs, asparagus, strawberries, artichokes, and much, much more!  I don't think the milder southern seasonal changes have ever drawn such intense longing in me.  There, the desire revolved more around specific calendar dates; Easter provoked the desire for asparagus or Mother's day a longing for brunch.  But now, I find myself craving spring fare, just for the freshness and newness of it all. 

Of course we are in the midst of spring semester, and there is not much time to go and just enjoy these changes.  But a grocery trip and an hour in the kitchen make for a good study break, and so that is just what I did yesterday!  I made this soup, which pronounces "Spring is Here!" in both its ingredients and its name.  It is fresh, chock full of spring vegetables, but still has a welcome warmth.

French Spring Soup

Adapted from Allrecipes

4 tablespoons butter
1 pound leeks, chopped
1 onion, chopped
1 clove garlic, minced
8 ounces sliced cremini mushrooms
3 new potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, cut into 1/2 to 1 inch slices
1 quart water
1 quart chicken or vegetable broth
1 teaspoon kosher salt
1 teaspoon pepper
1 pinch dill
1/3 cup barley
9 ounces fresh spinach, roughly chopped
1 cup half and half
1/4 cup sherry (optional)

In a large pot, melt the butter over medium heat.  Add the leeks, onion, and garlic, and sauté until tender.  Add the mushrooms and sauté for two minutes.  Add the potatoes, carrots, and asparagus, and sauté for two more minutes.  Add the water, broth, salt, pepper, dill, and barley.  Bring to a boil, reduce the heat and simmer for 30 minutes.  Stir in the spinach, half and half and sherry; cook over low heat for about five more minutes. 

Sprinkle fresh grated parmesan cheese over the soup, and serve with crusty bread.