Recipes from a special Kids in the Kitchen episode of Stir Crazy, featuring Owen Tanzer, 13, Aaron Gruen, 12, Halle Hunt, 10, and Lola Van der Neut, 9.
Aaron’s Challah Bread and his award-winning recipe for BBQ Maple Brisket.
Halle’s Homemade Pasta, Pepperoni Bread, and Hollandaise Sauce.
Lola’s Russian Honey Cake.
Listen to Stir Crazy with host Patty Gay, Thursdays at noon on hanradio.com. Follow Stir Crazy on Twitter @StirCrazyCT
Aaron’s BBQ Maple Brisket
Brisket (approx 5 lb brisket)
2 cups ketchup
2 cups tomato sauce
1/2 cup brown sugar
3/4 cup maple syrup
1 1/4 cup red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1. Mix together the sauce ingredients in large saucepan. Heat over medium heat until simmering, then allow to simmer for 20 minutes.This makes 6-7 cups of sauce.
2. For the brisket: Spread 1/2 cup BBQ sauce on bottom of baking pan, place brisket on top (fat side facing up.)
3. Pour approximately 2 cups sauce over the meat and cover tightly with heavy duty foil or two layers of regular foil.
4. Bake at 325 degrees for 3-4 hours (until brisket is fork tender, shreds easily.)
5. Separate meat from sauce and let cool overnight.
6. Trim fat off brisket and shred. Take fat off top of sauce and pour over shredded brisket.
This recipe can be made with one bowl, a stand mixer with dough hook (or food processor with bottom blade), one set of measuring spoons, and 1 one cup measure (and is especially easy if you have a food scale). The recipe takes in total about 3 hours to make including rising time.
2 tablespoons yeast (2 envelopes)
1 cup + 1/2 cup warm water
1 teaspoon sugar
1/2 cup honey (170 grams)
1/2 cup vegetable oil (3.75 ounces)
1.5 teaspoons table salt
8-9 cups all purpose flour
1. In the bowl of the stand mixer or food processor mix sugar, yeast and warm (NOT hot) water. Allow to stand for 5-10 minutes until bubbles form (this is called proofing, and makes sure the yeast is alive). Add eggs, honey, oil, salt, and remaining 1/2 cup warm water. Mix until just combined. If you have a food scale, you can measure the honey and oil directly into the bowl by weight. If no scale, first measure the oil, then the honey (so the honey pours out of the measure more easily).
2. Add 4 cups of flour and mix until mostly incorporated. Then add 1 cup at a time for a total of 7-8 cups, mixing until the dough is soft but not sticky to touch, and dough pulls away from the side of the bowl. Don’t mix too long or at too high a speed or the bread will be tough.
3. Sprinkle a little more flour on counter, and knead dough a few times by hand. Return to the bowl and cover with a kitchen towel. Allow to rise until doubled in size (about 1-2 hours). You can also do a cool rise in the refrigerator overnight, but the dough will need 1-2 hours to warm up in the morning or the second rise will take much longer.
4. Punch down dough, and form loaves (1 long rope for round, 3 equal ropes for a braid, and 4 equal ropes for a basket). The recipe makes 2 regular size challahs, or about 6-8 smaller ones.
5. Place loaves on a greased baking sheet, cover with towel, and allow to rise again until almost doubled in size (for about 30 minutes).
6. Brush tops with remaining egg mixed with a little water. Bake at 350 degrees for 10-25 minutes (depending on size of loaves).
Halle’s Homemade Pasta
2-6 eggs depending on how much pasta you want to make
Several cups of all purpose flour
1. Put flour in a circle, raise flour to make surrounding walls.
2. Put eggs in the middle of the flour.
3. Whisk eggs and gradually add flour by (slowly) taking down the flour wall.
4. Mold/flatten dough.
5. After flattening the dough, cut into strips.
6. Let the strips dry.
7. Put pasta strips in boiling water, for as long as needed.
8. Pour water out when pasta is cooked.
9. Serve while hot.
Halle’s Easy Pepperoni Bread
1 (1 pound) loaf frozen bread dough
1 tablespoon extra virgin olive oil
1/2 tablespoon dried basil leaves
1/2 tablespoon dried minced onion flakes
1/2 tablespoon dried oregano
1 (8 ounce) package sliced pepperoni sausage
1 (6 ounce) package shredded mozzarella cheese
1 egg, lightly beaten
1. Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
2. Preheat oven to 350 degrees.
3. On a lightly greased, large baking sheet, roll dough into an approximately 12×18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
4. Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
5. Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.
Halle’s Hollandaise Sauce
From Julia Child, The Way to Cook
3 egg yolks
1 1/2 TBSP fresh squeezed lemon juice, more later as needed
4 TBSP cold, unsalted butter, half at first, half later
5 ounces (1 1/4 sticks) melted unsalted butter
salt and freshly ground white pepper
1. In a medium saucepan, beat the egg yolks for 1 minute until they become thick and pale yellow.
2. Add two tablespoons of cold butter, set the pan over low heat, and whisk at a moderate pace until the egg yolks have thickened and you can see the bottom of the pan between strokes.
3. Remove from heat and whisk in remaining cold butter, one tablespoon at a time.
4. By driblets, beat in the warm melted butter to make a thick sauce.
5. Whisk in the lemon juice and seasonings, adding a little more lemon juice if necessary.
Lola’s Russian Honey Cake
3 eggs, separated
1 cup sugar
3 TBS honey
1 tsp baking soda
1 cup sour cream
1 cup all-purpose flour
1/4 cup walnuts
butter, for pan
1. Preheat oven to 350 degrees. Generously butter a Bundt cake pan or 9-inch round pan.
2. Beat egg whites with a mixer until stiff peaks form. Set aside.
3. In a large bowl, beat egg yolks and sugar until mixture is almost white. Add honey, baking soda, and sour cream. Mixing at low speed, gradually add flour and nuts and mix until batter is uniform.
4. Gently fold in egg whites.
5. Pour batter in prepared pan and bake for 35-40 minutes until golden brown.