Lemon Bars

 Traditionally, we often think of citrus as summer fare. Lemonade comes to mind, ice-cold and lip-smackingly sour. Also, cold pasta salad, dressed with an herbaceous lemon dressing. Tart parfaits, lemon chiffon cake, and the like don't make us think of the cold days of winter, but instead the sweltering days of summer.
What's funny, though, is that citrus is actually a winter fruit. And a summer fruit. Citrus here in California (and possibly other place-I don't really know) bears fruit several times a year. And it is bearing now.

Ham and Brie Pretzel Rolls

Some of the best recipes happen on accident. Well, maybe not accident, maybe improv.  You are in the kitchen, minding your own business, when you have an idea. A great idea. Or, maybe, you were looking in the fridge. That's what happened to me. I was looking at the wheel of brie I had purchased for Easter dinner. I had forgotten all about it.

Ham and Cheese Breakfast Buns

In their glorious form as dinner rolls

Well, now that most of the holiday-ing is over, I fear that I will soon be embarking on some of my resolutions for 2012 that involve less cream, less butter, and less over-the-top decadent desserts. Not permanently. I have just decided that, probably from now on, the month of January will be dessertless. It will also be soda-less, cookie-less, cake-less (except for my son's birthday party), ice-creamless, and specialty coffee-less. It will include more fruits and vegetables, more fiber, and more whole grains. I am also resolving to drink my eight glasses of water a day. I figure that if I put "drink 8 glasses of water" and "eat two servings of veggies" on my daily to-do list then I will probably do it. If I don't put it on the list, it probably won't get done. And for the record, I am trying to eat two servings of vegetables outside of my meals, not that those are the only vegetables I am eating....you get what I am saying, right?
So, before all of those resolutions take effect, at the magical stroke of midnight (it's all over SUNDAY!!) I have resolved that for the remaining few days of 2011, I will have as much of the aforementioned soon-to-be-forbidden things as possible. Including these delicious-looking breakfast puff things.
Another thing I will probably make this Saturday, along with those breakfast things, will be these ham buns. I am planning on making them with some of the leftover baked ham that I made for our Christmas celebration. Which, as a little side note, instead of using apricot-pineapple jam, this year I used orange marmalade and it was AMAZING! And, a great little punch idea, if you are having a New Year's Day bash, you can make a delicious punch out of 3 bottles of sparkling apple cider, 1 bottle of cranberry-pomegranate juice, the juice of two limes, and a few frozen cranberries floating in the top. Unless, of course, you want to make an ice ring, which I completely forgot to do. I just filled my punch bowl (AKA upside down cake dome) with water and ice and let it set until I was ready to combine the magic juices. It was really, pretty good.
So, here are the hambuns. After you assemble them, you can freeze them, setting them out on a counter the night before, or just leave them in the fridge until the next morning. You would need to leave them out for about half an hour, or increase the cooking time to make up for the cold dough.

Ham and Cheese Breakfast Buns
(makes about 24)

For the Dough
1 1/4 oz packet active dry yeast (or 2 1/4 teaspoons)
1/2 cup sugar
7 1/2 to 8 cups flour
12 tablespoons (1 1/2 sticks) butter, melted and cooled, plus more for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
2 Tablespoons Dijon
1 Tablespoon salt, plus more for sprinkling

 Filling:

8 oz ham, finely chopped
2 cups grated cheese (your choice: sharp cheddar, pepper jack, Gruyere)

1. Bloom the yeast: Place 1/2 cup warm water (about 110) into a large bowl, sprinkle with yeast and whisk in the sugar. Let sit about 1 minute, then gently stir in 1 cup flour. Set aside.
2. Make the dough: Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour, Dijon, and 1 Tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if dough is too sticky.
3. Let it rise: Spray a large bowl with cooking spray and let it rise in a warm place, 2 to 2 1/2 hours, until doubled in volume.
4. Shape the dough: If you are baking the buns now, preheat the oven to 375. Spray a muffin tin or line it with parchment squares (cut into 4" pieces). Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 inch thick.
5. Cut the dough: With the short side in front of you, cut the dough in half lengthwise with a floured knife, then slice crosswise into 12 strips. Sprinkle the cut pieces of dough with chopped ham and shredded cheese.
6. Shape the dough: One at a time, fold each strip of dough away from you, then pull the bottom over the top toward you, creating a roll. Tuck it into your muffin tins. At this point, you can freeze or refrigerate the dough if you are making it later.
7. Bake the rolls: Bake until golden brown, 18-20 minutes. If frozen, bake 25 minutes at 325, then 10 minutes at 375. When you remove them from the oven, immediately brush with softened butter and sprinkle with salt.
 *** Omit the Dijon, ham, and cheese and pop these babies in the freezer for the next time you have company and you will find yourself with delicious homemade yeast rolls to serve your guests.

Fried Golden

This past Easter I was planning the menu, and, of course, on occasions like this I like to try new recipes, but at the same time, I try to take into consideration the fact that a lot of people don't have the same tastes as I do, and may not appreciate something I want to try my hand making. That said, I made a short list of appetizers I could make. I knew we would all be coming back from church and would have an hour to an hour and a half with nothing to eat without them. I don't know about you, but our families tend to be pretty hungry after church, so I felt we needed an appetizer. So, I made a short list, and went over it with my husband. I decided something with mostly advance preparation would be best, so I wouldn't spend a lot of time on that.
We settled on two items:
Golden Ravioli with Arrabbiata Sauce
Arancini di Riso
Now, don't look at the name and think "I won't like that". The first recipe is, essentially, frozen raviolis that are dredged in cornmeal (totally not complicated) and fried. They are served with a spicy marinara. The second recipe is a little more complicated, but amazingly delicious. Mozzarella and risotto balls that are also dredged in cornmeal and fried. I set out a mild marinara, also, because not everybody likes hot stuff. I used my homemade marinara, that I make in large batches and keep in the freezer for such a time as this, and added some Tabasco, cayenne, chipotle powder, and a bit of chili flakes for the spicy. Warmed them both in the microwave just before serving.
One reason I chose these recipes is because my husband's grandfather can't have gluten. The risotto balls are dredged with a tiny bit of flour mixed into the cornmeal, but I omitted it for him. I have to say these appetizers were a huge hit. For about two weeks straight my husband kept asking me to make it again and again, because he knew I had more of the raviolis in the freezer. The risotto balls can be completely made the day ahead, and kept covered with plastic wrap in the fridge. You dredge them just before frying and you have a quick, hot appetizer.
Both of these recipes, with a few minor alterations, can be found in Martha Stewart's Hor d'oeuvres Handbook,  including a recipe for the arrabbiata sauce.

I am not going to include a recipe for the fried ravioli, just a synopsis. I used grilled chicken and mozzarella raviolis. Thaw (if frozen) in your fridge overnight. Dredge 24 raviolis in about 1/2 cup cornmeal. Heat oil in a deep pot, at about medium-high heat. Fry turning once for 1 to 2 minutes. Drain on a paper towel. Sprinkle with coarsly ground salt.

The risotto balls entail a little more work. You need to start this the day before, or up to two days. Make the risotto, allow it to cool completely, form into balls, and refrigerate until you are ready to fry them.

Arancini di Riso

4 cups chicken stock
1 Tablespoon extra virgin olive oil
2 large shallots, finely chopped
1 cup Arborio rice
1/2 cup white wine (or additional chicken stock)
1 teaspoon kosher salt
Freshly ground black pepper
2 Tablespoons chopped fresh flat leaf parsley
1 ounce Parmesan cheese, finely grated (1/4 cup)
1 ounce mozzarella cheese, cut into 36 1/4-inch cubes (1 oz is the size of a string cheese)
1/2 cup flour (omit for gluten-free recipe)
2 large eggs, lightly beaten
1/2 cup yellow cornmeal
oil for frying

Bring chicken stock to a simmer in a medium saucepan over medium heat. Keep covered and warm on low heat.

heat the olive oil in a medium saucepan over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the rice to the pan and cook, stirring, until the edges of the rice become translucent, 1 to 2 minutes. Add the wine and cook, stirring, until nearly all the wine is absorbed into the rice, 2 to 3 minutes. Add 1 cup of the stock and 1/2 teaspoon of salt and cook, stirring constantly until nearly  all of the stock is absorbed, 3 to 5 minutes. Continue adding the stock,, 1/2 cup at a time, stirring constantly, until the rice is creamy but still firm, about 20 minutes. Add the remaining 1/2 teaspoon of salt and season with pepper. Stir in the parsley and Parmesan. Remove from the heat and transfer to a large bowl. Allow the rice to cool completely, stirring occasionally. Cover with plastic wrap and refrigerate until firm and thoroughly chilled, 3 to 4 hours or overnight.

Line to baking sheets with parchment. Place 1 Tablespoon of the risotto in the palm of your hand and form it into a shallow cup. Place 1 cube of the cheese in the center of the rice. Enclose the cheese with the risotto to form a ball. Place on the baking sheet. Repeat with remaining risotto. Refrigerate until ready to proceed.

Combine the flour (if using), 1 teaspoon salt, and 1/2 teaspoon of pepper in a shallow bowl. Place the eggs and cornmeal in two separate shallow bowls. roll the risotto balls first in the flour, gently shaking off any excess, then dip into the egg mixture, then lightly coat with cornmeal. Place them on the second baking sheet. The risotto balls can be refrigerated at this stage until ready to fry.

Heat the oil in a large saucepan over medium high heat. Fry until golden, 1 to 2 minutes.