Monthly Archives: January 2012

Sticky Orange Cinnamon Rolls

This recipe is from Andrew McLaughan, the pastry chef at Coyote Cafe in Santa Fe. I’ve wanted to make them for some time. This is one of those breakfast treats that hardly makes it to the restaurant guests because the staff ambushes the rolls as they come out of the oven. I used a bread machine to escape the mixing and working the dough.

Ingredients:
1/2 cup lukewarm milk
2 T sugar
2 tsp active yeast
2 eggs
1/2 cup butter, softened
2 cups flour
1/4 tsp salt

Orange Spread
3/4 cup butter, softened
2 T honey
2 T freshly squeezed orange juice
1 T orange zest
1 T ground cinnamon

1/2 cup toasted almonds or pecans

  • In a bowl, mix together the milk and sugar, then sprinkle yeast over the mix and let sit 2 minutes.
  • mix in eggs, butter and dry ingredients.
  • Mix with dough hook or knead by hand for 3-4 minutes. Dough should be slightly sticky. (Mine wasn’t when it came out of the bread machine. Rather than work flour into it so it was less sticky, I just went with it).
  • Transfer to an oiled bowl, cover, and let rise 40 minutes.
  • cream orange spread ingredients together.
  • Turn the dough out on a well floured surface and roll out into a rectangle about 1/4″ thick.
  • With a spatula, spread half the orange spread on the dough and sprinkle with the toasted nuts.
  • Line a baking dish with foil (I used a 9×13) and spread the remaining orange mix over the foil.
  • Beginning with the long bottom edge, roll up the dough like a jelly roll and Pinckney the seam together to seal.
  • With a serrated knife, cut the dough into six rolls and space them evenly in the pan.
  • Cover with plastic wrap and let sit for 40 minutes. (By this time, my dough was so tacky it barely rolled and I basically got clumps of dough.)
  • Place a baking stone in the oven and preheat to 375 degrees.
  • Bake for 30 to 35 minutes or until the spread in the pan is bubbling and dark and the rolls are dark.
  • Let cool 5 minutes in the pan. Place another pan over the rolls and invert the pan so the rolls are resting in the second pan and the orange spread is on top of them. Remove the foil and serve.

Bourbon Pecan Chicken

Serves 8

1/2 cup finely chopped pecans
1/2 cup bread crumbs
1egg, beaten
8 boneless, skinless breast halves
1/4 cup butter or margarine (clarified if you use butter)
1/4 cup Dijon mustard (I used brown)
1/4 cup brown sugar
3 T bourbon
2 T soy sauce
1tsp Worcestershire Sauce
3/4 cups stick butter or margarine
1/2 cup green onions, sliced in rounds or slivers

Mix pecans and bread crumbs in large bowl. Dip chicken in egg then roll in pecan mix and fry in clarified butter. Cook until browned on both sides and chicken is done (about 10 mins per side).
In saucepan, combine mustard, brown sugar, bourbon, soy sauce and Worcestershire sauce. Whisk together until it is smooth and simmer while chicken cooks. Cut up the 3/4 cups of stick butter or margarine and whisk slowly into sauce. Remove sauce from heat.

Put chicken in serving dish and pour sauce over it. Scatter green onions oath the top and serve.

From the All Recipes iPhone app. Excellent.