Holiday Baking Continued: Goat Cheese-Stuffed Wheat Buns!

Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)

Nolan, my sister, her husband, and I are taking a trip to New York tomorrow. It's a bus trip, 10 hours riding on a coach bus for the sake for 8 hours in the city. We're going because we used to do this when we were younger. We're doing this to reignite some old traditions that will, most likely, never fit into the mold of our lives now; but, god damnit if we don't try.

But this week, I've done a lot of baking. A lot of testing. A lot of trying to make the house warm with the oven on. A lot of convincing myself to keep moving forward, a direction I've always considered to be the better of the the two options available. And, to keep this post as short as possible so I can finish packing, here is a recipe I made this week. Goat cheese-stuffed buns, made with wheat and studded with walnuts. A little bit of the warmest flavors I could find in the fridge to stave off the cold from coming too close to our kitchen.

Goat Cheese-Stuffed Wheat Buns

Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)

Ingredients:

  • ½ cup whole milk
  • ½ cup water
  • 4 tablespoons unsalted butter
  • 1 packet of Red Star platinum yeast
  • 1 teaspoon salt
  • 1 egg + 1 white, both room temperature (use extra yolk for egg wash, see directions below)
  • 2 TB honey
  • 1 ½ cup whole wheat flour
  • 2 cups all-purpose flour
  • 8 ounces goat cheese (I used Vermont Creamery’s Coupole, but any goat cheese will do)
  • Walnuts, if desired

Directions:

  1. In a small saucepan, heat milk, water, and butter until butter is completely melted. Stir to combine and transfer to your stand mixer’s bowl. Let stand until temperature reaches 110*F
  2. Add yeast and salt
  3. Let stand for 10 minutes or until yeast is bubbling
  4. While mixture is resting, sift together flours
  5. Turn on stand mixer, fitted with a dough hook, and add your egg and honey
  6. With mixer still on, add your flour mixture, about a ½ cup at a time, until a shaggy dough forms (depending on your wheat flour used and altitude, you may require just a little less flour than this recipe calls for)
  7. Turn out onto a floured work surface and knead for about 6 minutes or until dough is springy to the touch
  8. Place in an oiled bowl and let rest for one hour at room temperature
  9. After your hour has elapsed, preheat oven to 400*F and grease a 9-inch pan thoroughly. Also, cut your goat cheese into 8 pieces or so
  10. Punch dough down and divide into 8 or 9 pieces
  11. Pat each piece of dough flat with the palms of your hands and place a piece of goat cheese in the center
  12. Form a ball with the dough, leaving the goat cheese in the center
  13. Place in your pan
  14. Repeat with remaining dough
  15. Now, whisk your extra yolk with a teaspoon of water to create your egg wash. Brush a bit on top of each dough ball
  16. Press a walnut in the center of each ball, if desired, as well
  17. Bake for 25 to 30 minutes, or until golden brown
  18. Serve immediately for a melt, delicious warm bun. But, these can keep and be reheated for up to two days in an airtight container
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)

Thank you to Red Star Yeast for sponsoring this post. I believe in using quality products when it comes to baking and I am always confident my dough will rise beautifully with Red Star! Check out the active dry yeast I used for this recipe and others on their website, follow them on instagram and like their Facebook!

And while you're at it...like my Facebook and Instagram too!

More gardening! More picking! And radish scones!

It used to be too hard for me to look back on a year and see how it changed me. It was weird, to think that the pebble that skipped between one spot and another could create either too many ripples or not enough. In California, between ages 20 and 24, I grew up; but it was in a fractious way that I still have a limp from nowadays. I'm learning from that, though.

Radish Dill Goat Cheese Scones

But now I look back at a year and see where I am and it is both humbling and terrifying and satisfying all in one. A year ago, I was living at home and Nolan was living at his parents', too, and we would see each other once in a while and drink and fall asleep. A year ago, I was sequestered to my old childhood bedroom while I saved up and figured out what I wanted out of life and a relationship and if we were buying a house or moving somewhere new again. A year ago, there was a lot more silence in my life and a lot less to do during the day. A year ago, everything was different and uncomfortable and I wasn't ready to move forward.

Now--now we have a house and the dogs and the chickens and the land. I have room to stretch in bed and still be cuddled by the person I am going to marry. My hair is grown out and curled and I tend to wear old flannel shirts and there's usually dirt under my nails. We garden now, picking from our little bed the lettuce and radishes and onions we'll have for dinner. Nolan's dad planted them when we first moved in. We throw our scraps to the chickens and eat the rest. Just another thing we take care of, just another responsibility we have for our land.

Radish Dill Goat Cheese Scones

We have only the smallest recollection of How It Used to Be. And we savor the mornings with cups of coffee and the nights with a beer and everything in between is working towards a goal now--whether that goal is painting or fencing or just pulling out the sofa bed and watching movies for three days. It's all there to make us happy; to make others happy, too. The only part of us that still exists from a year ago is that Nolan still smokes the same brand of cigarettes and I still have a flair for dramatics. Everything else is different.

A year can really change a person or two. 

And each year it seems like we take a small vacation in the summer for something with food. Last year, we spent a couple days in Charleston, WV to tour the JQ Dickinson Salt Works. This year, we are heading to Vermont on Friday to go see Vermont Creamery, so i thought what better way to begin celebrating than with a goat cheese scone. And to commemorate our growth in a year, to look at how a year can change two people, I added radishes from our garden. Spicy and plump and terribly beautiful, they added an element to the scones that naturally flavored them beyond the usual salt and pepper of my upbringing.

Enjoy. 

Dill, Goat Cheese, and Radish Scones

Radish Dill Goat Cheese Scones

This recipe is a riff on last week's post for my shortcake scone. This is a savory version, so either you can really use as a base and just swap out the flavorings with whatever your heart desires.

Ingredients:

  • 2  cup AP flour
  • 1 TB baking powder
  • 3/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 egg + 1 yolk (for egg wash)
  • 1/3 cup heavy cream
  • 1/4 cup goat cheese 
  • 1/2 TB dill, chopped
  • 3 large radishes, rough and finely chopped + 1 or 2 sliced for topping

Directions:

  1. Preheat oven to 400*F and prepare a sheet pan with a Silpat or parchment paper
  2. In a large bowl, sift together flour, baking powder, and salt
  3. With clean hands, roll the butter into the flour with your fingers, creating flakes. Continue to crumble butter until fat is the size of peas
  4. In a measuring cup, whisk together your egg, cream, and cheese
  5. Create a well in your dry ingredients and with a wooden spoon slowly mix while you pour your wet ingredients in
  6. Continue to mix until fully incorporated and a dough comes together
  7. Add dill and chopped radishes and fold to incorporate into dough
  8. Pat out onto a floured work surface and shape into a rectangle
  9. Cut into 9 pieces and transfer onto your prepared sheet
  10. Make an egg wash (1 yolk + 1 TB water) and brush onto your scones
  11. Top each with a radish slice
  12. Bake for 25 minutes or until golden
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones
Radish Dill Goat Cheese Scones

Breakfast Flammekueche

I can't seem to do much today except sit in bed and stretch. This is my first holiday season where I had things to do. As you probably saw on my instagram, there were holiday parties at my boyfriend's parents' house, Christmas at my sister's, and a spa day on the 26th. I'm sure everyone's is like this, so I'll keep this intro short and sweet.

I'm in a post-holiday ennui, wanting to do the bare minimum. My parents are in their North Carolina house and so I have nothing to do but make dinner and care for Milo and their cats. I decided to play around with a Alsatian dish called the flammekueche, or tarte flambee, and made it into a breakfast pizza; something that can sustain and warm and fill you up the way only the holidays can.

Breakfast Flammekueche

Breakfast Flammekueche

Ingredients:

  • Dough for one pizza, whichever recipe you prefer
  • 4 strips of bacon
  • 1 medium-sized onion, roughly chopped
  • 1/2 cup creme fraiche (Vermont Creamery's is my go-to)
  • 4 eggs
  • Salt and pepper 

Directions:

  1. Preheat oven to 425*F and place rack on second-to-top position
  2. While oven is preheating, place bacon in a skillet on medium-high heat and fry bacon until it is just beginning to crisp up (it will continue to fry in the oven as a topping)
  3. Do not drain bacon fat, but instead place bacon on a paper-towel lined plate to drain and replace bacon with your onion
  4. Cook on medium heat until just tender
  5. Remove onions from skillet and put on plate with bacon
  6. Roughly chop your bacon to small "lardons"
  7. Now, quarter your dough into four sections and roll each out to a small disc on a floured work surface
  8. Place on a parchment-lined baking sheet and bake for 10 minutes or until discs are firm, yet pliable and not browned
  9. Remove from oven and cool slightly before continuing
  10. Now, assemble your flammekueche by spreading about 2 TB of creme fraiche per disc
  11. Sprinkle on your onions and bacon, creating just a small divet in the center of your toppings to hold your egg in
  12. Now, carefully crack your egg in the center of your discs and put back in oven to bake for about 6-8 minutes (6 minutes will give you a runnier egg)
  13. Remove, serve immediately. These are not meant to be stored.
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche