Chomping on Granola Bars and thinking Economy....

Hope everyone is having a good week! Mine started fine but then I came down with a bout of cold and congestion {pout}. I did take the flu vaccine, so I guess I am skirting the land of fever but cold is meanly laughing at me, saying I can't escape it's clammy tentacles no matter how many antibodies are coursing through me.. {sniff}

So, while I sniffle away my mind begins to wander. Recently, I have been pondering a lot about the perplexing state of affairs, literally and economically. Let's take stock, shall we. US is currently running at a 9.2% unemployment rate with no logical reasoning for it to trend down as companies are fundamentally not adding incremental value and hence have no real reason to hire, neither is the market justifying any addition.



The nemesis of the US economy is it's extreme consumerism which, ironically is the only vehicle for fuelling a recovery and said economy. This is indeed a vicious circle which has a marked tendency to black holing. Compare the stats; US household savings rate is barely at 6% while India and China easily manage North of 30%.

Who is to blame? Access to cheap credit, lax credentials, greedy money spinners or monetary measures? Even as credit is tightening and there is atleast more talk of regulation and oversight, the savings rate has not gone up, neither has spending declined as attested by recent numbers!



And why? Consider this.. Inflation is at 1.5% and interest on savings peaks at 1.25%. So, really my money next year is worth less than today. So, simple economics guides that I should spend it before it depreciates! Which is correct, and perhaps, what is really happening and what is fueling the euphoria of the stock markets.

Equity markets are trading at 2006 levels. To draw the contrast, 2006 was the year of bit fat bonus checks and rosy outlook. It was the last year of unblemished bullishness before the debacle and carnage of Wall Street. So, why are we there again, already? Atleast 2006 had the housing bubble to artificially prop up everyone's spirits! Where is the buoyancy coming from now? Are we building castles out of thin air now?



It is indeed food for thought and perhaps time for caution and bold measures. When are we going to wake up and sniff the reality? It is going to be a hard landing. Brace up! Perhaps, it is time for the Fed to hike rates and, contrary to long standing market beliefs, enable a softer landing by tightening the belt. It would not be dampening, but, indeed will actually right size expectations!



Saffron, Apricot, Cranberry and Pistachio Granola Bars


1-1/2 cups old fashioned oats
1/2 cup, toasted apricot kernels, chopped
1/4 cup, toasted pistachios, chopped
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 cup shredded, sweetened coconut
1/2 tsp saffron
1 tsp salt
3 T butter
3 T honey
2 T maple syrup

Warm the butter, honey and maple syrup over low heat, until the butter has melted and the mixture is hot but not boiling. Remove from heat and drop in the saffron. Let steep for 10 minutes.

Meanwhile, mix together the rest of the ingredients. Slowly drizzle in the warm liquid mixture into the dry mixture. Gently toss the ingredients together until evenly sticky.

Transfer to a lightly oil cake pan, lined with parchment paper and press the mixture evenly into the pan. Bake at 350F for 20 to 30 minutes, until the oats start browning. Remove and cool on rack. When cooled to room temperature, slice into bars. Store in an airtight box.

Daring Bakers - Christmas Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

A few words from our hostess about the Stollen...

Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus is often also added. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard. Over the centuries, the cake changed from being a simple, fairly tasteless "bread" to a sweeter cake with richer ingredients.



Interestingly the Italian Panettone and the Dutch Kerststol are sort of siblings of the German Weihnachtsstollen, or simply Stollen; all being popular during the Christmas season in their respective regions. My introduction to this festive fruity bread family was actually through the Dutch Kerststol.

Last year around this time, we were in Holland, witnessing a spectacular and rather uncommon sight, a white shrouded Dutch countryside. This year, ofcourse, it would barely spark a surprise. Nevertheless, roaming the sea-swept lanes of Volendam, in search of refuge from the bitterly cold winds blowing inland, we chanced upon a lovey little bakery. In there was, most welcomingly, a heater and also many shelves decked with wonderful fresh baked goods, including the Kerststol.



We brought it back home to the US, where, believe it or not, the weather was barmier, and savored the bread's delicate flavors for a few days. Since then, I have had it on my to-do list to bake the stollen or atleast a variety of it. Thanks to Penny, I can finally check it off my list. But, perhaps, I'll just leave it there since I am definitely making this one again!! :)

As Penny has suggested, I did make the stollen in the shape of a wreath. But, I tweaked the recipe for smaller quantities and used a starter sponge to kick start the yeasting. I also added chocolate and marzipan aside from brandied fruits to make a bread ah! just a tad rich befitting the occasion! ;-) Enjoy!




Stollen with Chocolate, Fruits and Marzipan


For the Sponge:
3/4 cup warm milk (at 110F)
1 packet dry active yeast
1/2 cup flour, sifted
1/2 tsp sugar

For the bread
sponge from above
2 cups flour + more for dusting
1 T sugar
1 tsp salt
1 egg + 1 egg yolk
zest of 1 orange
5 T butter, melted and cooled
3/4 cup mix of brandied fruits (I used a mixture of cranberries, golden and black raisins soaked in brandy for a week)
2 oz chocolate bark, cut into chunks
4 oz marzipan, in chunks

Stir together the sponge ingredients in a large bowl, cover and set aside for an hour or so until the sponge is risen and foamy. Meanwhile, get the other ingredients in place.

When ready, whisk together the egg, yolk, orange zest, sugar, salt and melted butter into a smooth mixture. Pour into the sponge and whisk until smooth. Slowly sift the flour into this mixture and knead to form a sticky dough. Transfer to a well-floured surface and knead until you get a soft and tacky dough.

Knead in the brandied fruits and continue kneading the dough for 7-10 minutes until the dough is supple and no longer sticky. Transfer to an oiled bowl, toss to coat the dough in oil, cover with a towel and set aside in a warm place until doubled in volume.

On a floured surface, gently degas the dough and roll out into a rectangle about 1/2 inch thick. Sprinkle the chunks of marzipan and chocolate evenly over the surface. To make a wreath, roll the dough along the longer end and fold the dough around a round surface and pinch together the ends. Using a kitchen shears, lacerate the wreath at even intervals.

Brush melted butter over the surface, cover with towel and let it rest for about an hour and half until the dough doubles in volume. Bake the dough at 350F for 15 minutes. Rotate the sheet by 180 degrees and bake for another 15 minutes until the internal temperature registers 190F.

Brush the bread with melted butter while still warm and dust with powdered sugar. Let the bread come to room temperature before slicing. The bread is awesome toasted!!



I am sending this off this yeasty concoction to Yeastspotting!

Cranberry Squares - Rich and Comforting

Seeing how popular this recipe has been, I have sent it to Foodista for the cookbook contest. Please help me get published by voting for the recipe. Please click the image below to vote.



Ah! This is really my comeback post. I am back people!! For good and more fun....:)

You know that lethargy that overcomes you when you come back from a vacation. I had been pampered much too much in December; no cleaning, washing ... no chores.. not even cooking or baking. I snapped my fingers and food appeared, whatever my heart desired, lovingly prepared by mum or mum-in-law. All I needed to do was clean my plate and ask for more and I did very regally, I must say ;-))! (I also gained some regal girth :O)

Well, anyway, I just got over that hump. That is not to say, I haven't been doing anything; just been doing the basic everyday necessities. Finally, I decided I needed to kick myself back into regular mode (which, includes getting myself into shape!).



My opportunity came when I invited a friend to tea. I love tea btw. I used to a be big coffee drinker, to the point of it being an obsession. Ask Mr. FSK, he has many stories about that addiction. Well, no more. I love tea, black or milk chai. And, I love meeting up for that evening cup of relaxing time, much chatting and sharing. :)

And I thought of Jennifer's Sugar High Friday. So in keeping with the theme of the month, Sweet Comforts (SHF #61), hosted by Kate of A Merrier World, I chose Cranberry Squares to accompany tea.



I used cranberries that I had frozen from Thanksgiving when I had bought too big a bag of them. Thawed, they were perfect. Somehow, they got riper and sweeter in the freezer. They were as tart as they usually tend to be. Anyway, they were perfect for these bars. The bars themselves are rich in a buttery kind of way and biting into one just makes you forget all your worries, close your eyes and let yourself be washed away in a sea of yummmm.... :)

It's the kind of thing that you give to someone just to make them smile or bring some sun shine in their lives. I shared some with my neighbour here; she is old and lives alone and she always gives us something or the other when we see her. I just thought of her and so took some over and had a little chat. Felt good :)




Cranberry Squares (Fruit Squares)
(adapted from CD Kitchen)

** Note: I used a 8 inch square pan, so my squares turned out a bit thick. You could easily spread this on a 9x13 inch pan **

1 1/2 cup flour
1 1/2 cup sugar
2 eggs
1 stick (1/2 cup) unsalted butter, melted and cooled
1 tsp almond extract
2 cup fresh cranberries or blueberries or other berries
1/2 cup chopped, toasted cashew nuts (optional)


Preheat the oven to 350 degrees. Butter the pan you are using.

In a large bowl, beat the sugar and eggsuntil creamy and smooth. Whisk in the melted butter and almond extract. Add flour and fold until incorporated. Fold in cranberries and nuts (if using) carefully so as not to break the fruit and color the whole batter red.

Pour batter into prepared pan. Bake for about 40-50 minutes or until tester inserted into center comes out clean. Transfer to a rack to cool completely (takes about an hour really!). Cut squares and serve.