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      Chai Streusel Babka

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      Perfumed with warm chai spice, this crunchy and aromatic babka is a twist-pardon the pun-on the more common cinnamon babka, bringing all the comfort of your favorite tea latte to the enriched babka formula. You’ll welcome this spicy changeup. Find more delicious babka recipes in our September/October 2020 issue!

      Chai Streusel Babka

      2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
      3 tablespoons (36 grams) granulated sugar
      1½ teaspoons (4.5 grams) instant yeast
      1¼ teaspoons (3.75 grams) kosher salt
      ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
      ¼ cup (57 grams) unsalted butter
      ¼ cup (60 grams) whole milk
      ½ teaspoon (2 grams) vanilla extract
      2 large eggs (100 grams), room temperature and divided
      Chai Filling (recipe follows)
      Chai Streusel (recipe follows)

      In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.
      In a small saucepan, heat ¼ cup (60 grams) water, butter, milk, and vanilla over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture. Using the paddle attachment, beat at medium-low speed until combined. Add 1 egg (50 grams), and beat until combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a very lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
      Turn out dough onto a very lightly floured surface, and gently press into an 8×6-inch rectangle. Loosely wrap with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
      Spray an 8½×4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
      On a lightly floured surface, roll dough into a 13×10-inch rectangle (about ¼ inch thick). Using a small offset spatula, spread Chai Filling on dough, leaving a ½-inch border on both short sides and one long side. Starting with opposite long side, roll up dough, jelly roll style, and pinch seam to seal. Gently lift log at each end, and stretch to 14 inches long. Place seam side down, making sure seam is off to one side instead of in center. Using a sharp serrated knife, cut in half lengthwise. Turn halves cut side up, and place in an “X.” Twist top half of “X” two times; pinch ends, and tuck under. Repeat with bottom half of “X.” Using your hands, place in prepared pan, making sure to keep cut sides up and ends tucked. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes to 1 hour. (See Note.) Test dough for fermentation using the finger dent test. (See PRO TIP.)
      Preheat oven to 350°F (180°C).
      In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash on top of dough. Sprinkle with half of Chai Streusel.
      Bake for 20 minutes. Top with remaining Chai Streusel, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes more, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.

      Final rise time will depend on how long the dough is chilled. The longer the dough is chilled, the longer it will take to rise.PRO TIP: Once you think your dough has proofed, conduct the finger dent test. Gently press your finger about ½ inch into the surface. You should be able to watch the dough spring back slightly but still show an indentation. If the dent disappears, the dough is underproofed and needs more time. If the indentation stays completely, it has overproofed, but don’t panic. Immediately pop it into the oven; the babka will still be great.

      3.5.3251

      Chai Filling

      3 tablespoons (42 grams) unsalted butter, room temperature
      ⅓ cup (73 grams) firmly packed dark brown sugar
      2 teaspoons (4 grams) Chai Spice Mix (recipe on page 25)
      ¼ teaspoon kosher salt

      In a medium bowl, combine all ingredients. Using a silicone spatula, press and stir together until well combined.

      3.5.3251

      Chai Streusel

      5 tablespoons (40 grams) all-purpose flour
      4 teaspoons (16 grams) granulated sugar
      ¼ teaspoon kosher salt
      ¼ teaspoon Chai Spice Mix (recipe on page 25)
      1½ tablespoons (21 grams) cold unsalted butter, cubed

      In a medium bowl, stir together flour, sugar, salt, and Chai Spice Mix. Using your fingers, cut in cold butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Refrigerate until ready to use.

      3.5.3251

       

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      Cheesy Artichoke Pie

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      Canned artichokes, lemon zest, and parsley combined with a cheese trifecta of Ricotta, Swiss, and Parmesan make this surprisingly light, cheesy artichoke pie. It only takes 30 minutes to assemble and less than an hour in the oven!

      When I think of a cheesy pie, I imagine something dense and, well, super cheesy. This pie defies my preconceptions!
      The main cheese is mild ricotta, with some Swiss cheese and Parmesan for extra oomph. With flaky phyllo dough and plenty of eggs in the mix, the pie turns out to be light and delicate.
      Made with canned artichokes, this pie is easy to make: layers of crisp and buttery phyllo, artichokes, a burst of bright lemon zest, and fresh parsley. It’s a vision to behold. Serve it with a big salad or steamed asparagus and some crusty bread.

      WHAT’S THE BEST CHEESE FOR CHEESE PIE?
      Ricotta is what really lights up this pie, but it is a little bland by itself. Whole milk ricotta is the creamiest and best to use in the recipe. If you want to exchange the Swiss cheese for another one, any buttery, nutty cheese is a good choice, but keep the Parmesan!
      Swap out the Swiss if you please with any of these:
      Gouda
      Gruyere
      Emmenthaler
      Jarlsberg
      WHAT ARTICHOKES TO USE?
      If you are ambitious, you could cook whole artichokes and cut the heart into pieces (oh dear, that sounds a little sad). Anyway, using canned or defrosted frozen artichoke hearts is probably more realistic unless you are hankering for a project.
      Both are delicious in the pie, and the canned ones, packed in oil or water, may be the easiest to find. If you’re not an artichoke fan, cooked broccoli florets or cooked asparagus spears cut into pieces would make fine substitutes. You’ll need about 1 1/2 cups.

      WHAT IS PHYLLO?
      Phyllo dough (also called “filo”) is made of tissue-thin sheets of wheat dough and is popular in Greek and Mediterranean cuisine. The sheets, brushed with olive oil or butter, stacked in layers and baked, form a delightfully rich, crisp, and buttery pastry. The most common examples are spanakopita and baklava, but it has many more uses.
      You will find phyllo in your grocery freezer section, along with other pie dough and puff pastry (which is not the same thing!). The most prevalent size of the sheets is 14 x 18 inches, but any size in that neighborhood will work well. I used this brand, but have also found other similar brands depending on where I shop.
      To defrost phyllo, leave it in its package in the refrigerator the night before you’re going to use it. To prevent it from becoming dry and brittle, use the phyllo within 24 hours of defrosting it.
      TIPS FOR WORKING WITH PHYLLO
      Phyllo can be a little glitchy to work with. Each paper-thin sheet must be brushed with melted butter and layered in a baking dish. Work quickly, and if you are going to walk away for more than a few minutes, be sure to cover it with a lightly dampened dishtowel.
      Place the stack of phyllo next to the baking dish and brush the top layer with butter.
      If you need to pause at any point, cover the stack with a lightly dampened dishtowel, but don’t leave it there too long or the dough will dry out.
      Don’t worry too much about a few cracks here and there. There’s going to be another layer to cover them!
      Most one-pound packages have around 18 sheets.
      You can refreeze the unused dough. Wrap it in several layers of plastic and freeze.
      Defrost in the fridge, covered with a damp cloth while it is defrosting.

      TO MAKE AHEAD, STORE, AND FREEZE ARTICHOKE PIE
      You can assemble this pie ahead of time. Cover it tightly with foil and refrigerate it for up to 24 hours before baking.
      To freeze an unbaked pie: Brush the top layer with butter and wrap it well in plastic then in foil. It can be frozen for up to three months. When ready to cook, unwrap the pie, brush with more butter, and place the frozen pie in the oven on a baking sheet. It should take from 10 to 20 minutes longer to bake than a freshly made pie.
      Once baked, leftover pie will keep for two to three days in the refrigerator. Reheat it in the oven at 350ºF for 15 to 20 minutes, or until hot all the way through.
      MORE TASTY SAVORY PIE RECIPES LEGGI TUTTO

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      15 Sweet and Savory Pumpkin Recipes to Make this Fall

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      When I worked as a baker, we sold pumpkin muffins, pumpkin granola, and pumpkin spice lattes by the dozens once the air turned chilly. It was pumpkin season and we did everything we could to satiate the pumpkin craving.
      Pumpkin spice is delicious but that’s not the only way to use fall’s favorite vegetable. Pumpkin can do so much more!
      These recipes use either fresh or canned pumpkin. For recipes that use fresh pumpkin, look for sugar pumpkins or pumpkin pie pumpkins. The pumpkin should feel heavy for its size and have a smooth exterior with no soft spots, browning or mold. Also, in a pinch you can usually substitute butternut squash for pumpkin in most recipes and no one would be the wiser.
      Pumpkins have a long shelf life so feel free to pick up a few so that you’re prepared when the pumpkin craving strikes.
      When it comes to canned pumpkin just double check the label to make sure you’re buying canned pumpkin purée and not pumpkin pie filling. LEGGI TUTTO

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      Easy Fantasy Fudge

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      Method

      1 Prep baking pan and assemble ingredients: Prepare everything in advance and have ready to go — chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula.
      Line a 9×13 baking pan with foil, butter the inside.
      2 Boil sugar, butter, and milk for 4 minutes: In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.
      Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (adjust for altitude as needed) which should take about 4 minutes. If you don’t have a candy thermometer, just go with the four minutes.

      3 Finish the fudge: Remove from heat. Quickly stir in chocolate and marshmallow creme.
      Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.

      5 Pour into prepared pan.

      6 Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

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      5 Breakfast for Dinner Recipes to Make Weeknight Meals Fun and Easy

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      This month welcome Sara Bir. Sara is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
      Do you want to know a secret? I love breakfast. Another secret? I eat yogurt with fruit and flax seeds nearly every morning.
      That leaves an awful lot of neglected breakfast options, so I just make them for dinner instead. I mean, who says eggs are only for mornings? Breakfast favorites at the dinner table make you feel like you’re getting away with something. Delivering quick, appealing, healthy meals, perhaps?
      I suppose there’s not a point in pondering when there’s so much to gain. Inverting the order we follow all the time is invigorating. And hello, everyone loves breakfast for dinner. It’s fun, carefree, and the best possible way to scramble things up.
      One last thing: Looking for dinner ideas? You’re in the right spot! We just launched our new paid meal plan service. We have delicious meal plans to suit every taste and lifestyle—Healthy Eating, Family Favorites, and Vegetarian, just to name a few. These one-week plans are $1.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

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      Use It Up: 11 Recipes to Make the Most of Coconut Milk

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      I’m one of those people that saves every scrap of food. Look in my fridge and you’ll find mini containers strewn throughout containing leftover beans or tomato sauce that I don’t want to toss down the drain.
      More often than not, I’ll find a use for these leftover ingredients. When it comes to coconut milk, I might stir it in my morning oatmeal or swirl in a warming soup. Even if you only have a little coconut milk leftover from last night’s curry it’s easy to find a way to use it up.
      For the recipes below, look for brands of canned, unsweetened, full-fat coconut milk (not coconut extract). It might also have water, guar gum in the ingredient list. Cream of coconut, coconut water and coconut cream are different products that have different uses.
      What about lite coconut milk? Well, it will work most of the time but because it has less fat, it does not have the same amount of coconut flavor. Be sure to check the recipe before making substitutions as it can impact the final dish.
      When storing leftover coconut milk, make sure you date the container and keep it refrigerated. It’s best to use coconut milk within seven days. You can also freeze it by pouring it into ice cube trays. It will keep in the freezer for up to one month.

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      Why I Love OXO’s Garlic Press

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      Kitchen ToolsOne Simply Terrific Thing

      Garlic presses get a bad rap, but if you find a good one it’s an incredibly useful, helpful tool. The OXO garlic press beats all others!

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      Photography Credit: Sheela Prakash

      Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

      For a long time, I was very anti-garlic press.
      I used to think a garlic press was the #1 most unnecessary kitchen tool, and I would get on my imaginary soapbox and share my strong feelings to anyone who would listen.
      But just a couple of months ago, I found myself retracting this bold statement after using the OXO Good Grips garlic press.
      WHY THE OXO GARLIC PRESS IS THE BEST
      My encounter with OXO’s garlic press was quite unplanned.
      After years of growing up with a constant stream of useless garlic presses, I’d always felt this tool never worked as well as it claimed to, and was a pain to clean. I promised myself I’d never own a garlic press.
      But when we went to stay with my dad a few months ago near the start of COVID quarantine, one night during dinner prep he pulled his own garlic press –the OXO one– out of the drawer. I grumbled, but when he insisted it actually worked, I gave it a try.
      It turned out OXO magically solved every single qualm I’d had with the garlic presses of my past.
      What’s ingenious about the OXO garlic press is you don’t have to peel the cloves. Slip one, two, or even three cloves into the press (yes, it conveniently holds multiple cloves), squeeze it using the comfortable, rubber-gripped handles, and the sturdy press efficiently pushes the garlic pulp out of its large hole.

      To clean it, simply flip the handles around and a red rubber strip pushes out the papery skin and any pieces of garlic that remain in the press. After that, it’s usually already pretty clean enough that a good rinse or a gentle wash is all it needs. If you don’t want to do that, you can toss the press right in the dishwasher.
      Since I’ve been using this garlic press at my dad’s over the past few months, I’ve become a total convert – so much so that after years of putting my foot down, I’ve already ordered one for myself to finally add to my own kitchen.
      Cheers to good tools!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Sheela Prakash
      Sheela Prakash is a food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Culture Cheese Magazine, Clean Plates, and Slow Food USA.Sheela received her master’s degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University’s Department of Nutrition and Food Studies, and is also a Registered Dietitian.
      More from Sheela LEGGI TUTTO

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      Sidecar Cocktail

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      The sidecar is a classic cocktail made with Cognac, orange liqueur, and lemon juice. It’s equally appropriate at a backyard barbecue or a fancy dinner party! Try some of our favorite variations, too!

      Photography Credit: Sam Schick

      Spiritous, bright, and as popular today as the day it was created, the Sidecar is a classic sour cocktail made with cognac, orange liqueur, and lemon juice. It’s traditionally made to be on the slightly sour side of balanced, occasionally served in a glass with a sugared rim, and is always the life of the soiree.

      WHAT’S THE HISTORY OF THE SIDECAR?
      The most well-known descendant of the Crusta—a delightful, sugar crusted sour that was one of the first great drinks published by legend Jerry Thomas in 1862—the Sidecar made its debut early in the Roaring Twenties. It appeared in both Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails: How to Mix Them in 1922. Like the Crusta, the Sidecar was built on Cognac (a brandy), lemon juice, and an orange liqueur, streamlined without the Crusta’s Maraschino accent.
      Instead of the Crusta’s sugared rim, sugar syrup is added directly to the mix. This gives you more control over the drink’s sweetness, tempering the bite of the lemon and providing a balance between the tartness and the high-strength orange liqueur.

      BRANDY, COGNAC OR ARMAGNAC?
      Cognac and Armagnac are both types of brandy made from white wine grapes in the very regions for which they’re named. While Cognac goes through two rounds of distillation in a pot still, Armagnac undergoes but one, with fewer of its “impurities” filtered out.
      What does that mean for their taste? Cognac will be slightly more subtle in flavor (after more extensive distillation), while Armagnac will have a fuller, more complex flavor.
      So which should you choose?
      If what you have is a basic brandy, go for it; you’re still in the right place.
      Cognac will be better still, with more character and elegance.
      Argmagnac will either be more difficult to find, or not entirely worth the higher price tag it might command, though you may still find it has more personality.
      In this recipe, we’re going with Cognac VSOP (indicating it has been aged for 4 years) for its affordability and quality.
      TRIPLE SEC OR COINTREAU
      The orange liqueurs Triple Sec and Cointreau have a relationship similar enough to that of brandy and Cognac: Cointreau is triple sec, which like curaçao, is made from the skins of bitter and sweet oranges.
      While relatively interchangeable in most recipes, Cointreau is better balanced between bitter and sweet, typically of higher quality than your average Triple Sec, and at 40% alcohol (against Triple Sec’s 15% – 30%), Cointreau better compliments the structural strength of the Cognac.
      Another option would be Grand Marnier, an orange-flavored liqueur with a brandy base, and a similarly high ABV, or strength.

      ANY FUN VARIATIONS ON THE SIDECAR?
      Bourbon Sidecar: 2 oz Bourbon, 1 oz Cointreau, .5 oz freshly squeezed lemon juice, 1 tsp simple syrup
      Champs-Elysees, or Chartreuse sidecar (Chartreuse was sometimes used in early daisies, another type of sour cocktail): 1.5 oz Cognac, .5 oz Green Chartreuse, .25 oz freshly squeezed lemon juice, .25 oz simple syrup, 2 dashes angostura bitters
      Parisian Sidecar, created by Simon Difford: 2 oz Cognac VSOP, 1.25 oz St. Germain Elderflower liqueur, 1 oz freshly squeezed lemon juice
      Chelsea Sidecar / White Lady, replacing the Cognac with gin: 2 oz dry Gin, 1.25 oz Cointreau, 1 oz freshly squeezed lemon juice, .25 oz simple syrup
      Between the Sheets: 1 oz white rum, 1 oz Cognac VSOP, 1 oz Cointreau, .75 oz freshly squeezed lemon juice
      Margarita (a tequila sidecar!): Replace the Cognac with tequila, and the lemon juice with lime
      Chocolate Sidecar, created by Wayne Collins: 1 oz Cognac VSOP, 1 oz Darke crème de cacao liqueur, 1 oz Tawny port, 1 oz freshly squeezed lime juice, .5 oz simple syrup
      TRY THESE OTHER CLASSIC COCKTAILS!

      Sidecar Cocktail Recipe

      If you’d prefer the aesthetic pleasures of a sugar-crusted rim, scale back or leave out the simple syrup. The drink may come off as slightly less balanced, but may also feel (and look) like more of a treat.

      Ingredients
      2 ounce Cognac (Rémy Martin V.S.O.P.)
      3/4 ounce Cointreau
      3/4 ounce lemon juice, freshly squeezed
      1/4 ounce simple syrup
      Lemon twist (for garnish)

      Method

      1 Shake: Add all ingredients to a cocktail shaker filled with ice, and shake until cold to the touch.
      2 Strain: Strain into a chilled coupe or cocktail glass
      3 Enjoy! Garnish with a twist of lemon

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      3-Piece Cocktail Shaker Set

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      Sam Schick
      Sam Schick is a designer and drinks historian living in Seattle, WA with his joy Megan Gordon (our Marketing Director!) and their two small kids. There he helms the design firm Neversink, savors every quiet last sip of an Islay Scotch, and tirelessly works on new chartreuse recipes.
      More from Sam LEGGI TUTTO