Viola Grace
Once upon a time there was a writer whose best friend was a bunny that could not cook. Try though she might, the bunny just didn't have the urge to make food that she could pick up at a kiosk or a restaurant. The writer despaired as the bunny was always hungry, snacking on things that had far too many preservatives.
She suddenly had a wonderful idea. Since the bunny was supportive of her writing, she told the bunny that her services were needed to test recipes. The silly bunny agreed and so now we have the first installment of Cooking with the Test Bunny.
If you have questions or comments on the recipes...you can email me at recipes@violagrace.com
The food tasted fantastic and the recipes below reflect changes and analysis to the originals.
Soft and Chewy Pretzel
1 1/2 cup warm water
2 Tbsp sugar
1 Tbsp (1 package) Dry Active Yeast
2 tsp salt
4 1/2 cups flour
2 Tbsp Melted butter
**Darkening step *not essential but gives a lovely deep brown colour*
10 cups of water
2/3 cups baking soda
**Finishing glaze
1 teaspoon water with one beaten egg Yolk
Coarse sea salt for sprinkling
In a small bowl or measuring cup mix the warm water (warm to the touch NOT HOT) with the sugar and sprinkle the dry yeast over the top. Wait until the yeast forms a thick froth on top of the water (5-10 minutes) and then in a large bowl add it to the flour, salt, melted butter. Stir with a wooden spoon as long as you can and then use your hands to knead the mass into a stiff dough.
Knead the dough for at least 5 minutes, until it is an even consistency. Coat the inside of a bowl with a light coating of oil and cover for one hour.
When the hour is over, in a large dutch oven or deep pan mix the water and baking soda. Bring it to a light boil. Heat oven to 450 degrees F. Dump the dough onto a clean counter and divide into 8 pieces. Roll each piece into a 24 inch rope and form into a u-shape, folding the dangling arms around each other and pressing back onto the top of the arch. If you want to be creative, make your initials out of dough.
Lay the twisted pretzels onto a lightly oiled parchment sheet on a baking sheet and make the next one. Continue until you have 8 lovely pretzels.
Soak each pretzel in the boiling baking soda and water for 30 seconds. Scoop out the pretzel and return to the parchment covered sheet. Repeat, one pretzel at a time.
With a pastry brush, lightly glaze each pretzel with the yolk and water mix, then sprinkle with the coarse sea salt. When the first pan is done, bake the pretzels for 12-14 minutes. Repeat for the second pan.
Tear apart and dip into a lovely cheddar and havarti beer soup.
1/2 cup Butter
1/2 cup flour
1/2 cup minced onion
1/2 cup minced carrots
1/2 cup minced celery
1- 12 oz. Pale ale
7 oz shredded old cheddar cheese
7 oz shredded havarti cheese
2 cups half and half cream
2 cups chicken stock
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp salt
Pepper to taste
1/2 pound garlic sausage chopped (1/4 rounds)
**Optional: cooked bacon pieces to garnish
Melt the butter in a large pot and add the minced vegetables. Sautee until they are soft and translucent (10-15 minutes). Add the flour and cook until lightly brown (about 5 minutes). Add the stock, pale ale, cream and spices. Use a hand blender (stick blender) to puree the liquid and vegetables until smooth. Add the shredded cheese a handful at a time. When the cheese in incorporated completely, sprinkle in the garlic sausage and bring to a light simmer. Serve immediately with a few sprinkles of bacon and a fresh soft pretzel.