Peeta's Stuffed Cheese Buns

Peeta's Stuffed Cheese Buns

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

 

This recipe came from www.yammiesnoshery.com

 

I'm going to add some bacon into the mix with these bad boys.

 

Apple bacon coffeecake

Total time: 1 hour, 40 minutes plus rising time

Servings: 16

Note: Grade B maple syrup is recommended for this recipe; the syrup is less filtered so it has more pronounced flavor. The coffeecake can be made through Step 10 the night before serving; loosely cover and refrigerate the dough overnight, then warm at room temperature for 1 hour before baking.

1/2 cup plus 2 tablespoons milk

1 package active dry yeast (2 1/2 teaspoons)

1/3 cup sugar, divided

3 eggs, divided

10 tablespoons butter (1 1/4 sticks), at room temperature, cut into 1/2 -inch pieces

3 1/2 cups bread flour, divided

1/2 teaspoon salt

1 1/2 pounds thick-cut bacon, preferably applewood-smoked, sliced crosswise into 1/4 -inch pieces

1 pound tart apples, such as Granny Smith (about 2 large)

1/8 teaspoon cinnamon

1/4 cup maple syrup, divided

2 tablespoons amaretto liqueur

1/3 cup sliced almonds

2 tablespoons cream cheese

1/4 cup plus 1 tablespoon powdered sugar, sifted

1. In a small pan, heat the milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon sugar, then set aside until the yeast is activated and the milk is foamy, about 10 minutes.

2. Whisk two of the eggs in the bowl of a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining sugar until fully incorporated.

3. With the mixer running, add the butter, one or two pieces at a time, until all of it has been incorporated.

4. In a medium bowl, whisk together 3 cups of the bread flour and the salt. With the mixer running, add the flour mixture, a spoonful at a time, until all of it has been incorporated into the dough.

5. Remove the dough to a lightly floured surface and knead until it is soft and elastic with a silky texture, 5 to 7 minutes. Knead in additional bread flour as needed, up to the remaining one-half cup. Place the dough in a lightly oiled bowl and loosely cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1 1/2 hours.

6. While the dough is rising, cook the bacon in a large skillet over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently so the bacon cooks evenly and does not stick to the bottom of the pan. Remove from the heat and drain the bacon on a paper towel-lined plate, reserving one-fourth cup of the grease for the remainder of the recipe.

7. Peel and core the apples, and slice each into eight pieces. Cut each slice crosswise into one-eighth-inch pieces.

8. In a large skillet, melt 2 tablespoons bacon grease over medium heat. Stir in the apple slices and cinnamon and cook for 2 minutes, stirring frequently. Stir in 2 tablespoons maple syrup and continue to cook, stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from heat and stir in the amaretto. Place the pan back over medium heat and cook until the liqueur is mostly absorbed, about 1 minute, stirring to scrape any bits of flavoring from the bottom of the pan. Remove from heat and set aside to cool.

9. When the dough is doubled, punch it down and roll it out on a lightly floured surface into a 12-by
18-inch rectangle. Spread the apples and bacon bits evenly over the dough.

10. Roll the dough lengthwise into a tube (like a cinnamon roll), making sure the seam is on the bottom of the roll. Make 15 slits over the length of the roll, a little over 1 inch apart and three-fourths of the way through. Carefully transfer the dough to a parchment-lined baking sheet. Form the dough into the shape of a wreath, with the cut sides on the outside of the wreath. Loosely cover with plastic wrap and set aside until almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1 hour before baking for the dough to come to room temperature.

11. Heat the oven to 375 degrees. In a small bowl, whisk together 1 tablespoon maple syrup with the remaining egg. Brush the egg wash over the outside of the wreath. Sprinkle the sliced almonds over the wreath and place the pan in the oven.

12. Bake the coffee cake until golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Rotate the pan halfway through baking for even coloring.

13. While the coffee cake is baking, make the glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, 1 tablespoon bacon grease and maple syrup.

14. Remove the cake and brush the top with the remaining tablespoon bacon grease. Allow the cake to cool slightly.

15. Drizzle the glaze over the warm coffee cake. Slice and serve. The coffee cake will keep for up to two days, refrigerated. Cover and bring to room temperature before serving.

Recipe: La truffade (potato cake with cheese and bacon)

Total time: 1 hour

Servings: 6 to 8

Note: Adapted from "The Country Cooking of France" by Anne Willan and France Ruffenach. Slab bacon for the lardons is available at Gelson's and Whole Foods markets and can be special-ordered at Bristol Farms stores and Bob's Market in Santa Monica.

5-ounce piece of lean bacon, cut crosswise into lardons (strips 1/4- by 1/4- by 1/2-inch thick) 2 tablespoons canola oil 2 pounds baking potatoes, thinly sliced Salt, pepper 8 ounces Cantal or Gruyère cheese, diced or cut into thin, narrow strips

1. In a 10-inch non stick frying pan, heat the lardons over medium heat until the fat runs, 2 to 3 minutes. Do not let them brown. Remove them with a draining spoon and set aside. Melt the oil in the pan, add the potatoes, and sprinkle them with pepper. The bacon may contribute enough salt. Reduce the heat to low, cover and cook for 5 minutes. Stir in the lardons and continue to cook, uncovered, over low heat, tossing or stirring often, until the potatoes are tender and some are browned, 20 to 25 minutes. Don't worry if some of the potatoes are crushed, as they will help hold the mixture together as a cake.

2. Stir in the cheese, taste, and adjust the seasoning. Press down on the potatoes to level them in the pan. Turn the heat to high and let them cook without stirring until the bottom is browned, 3 to 5 minutes. Press on the cake occasionally to hold it together. When done, it should be brown around the edges and starting to pull away from the sides of the pan. Take the pan off the heat, run a knife around the edge to loosen the cake, and turn it out onto a warmed platter. Serve hot.

Bacon and more Bacon Part 2

11. Bacon Quiche Cook 6 ounces diced slab bacon in a skillet; drain. Cook 2 sliced leeks in 3 tablespoons drippings. Spread the leeks, 2/3 cup shredded gruyère and the bacon in a prebaked 9-inch tart crust or pie crust. Whisk 2 whole eggs, 2 yolks, 1 cup cream, and salt and pepper; pour over the cheese. Bake at 375 degrees F, 25 minutes.
12. Clams Casino Mix melted butter with lemon juice, minced garlic and parsley. Drizzle over littleneck clams on the half shell; top with crumbled cooked bacon and breadcrumbs. Broil 4 minutes.
13. Stuffed Mushrooms Mix 1/2 cup each grated parmesan and breadcrumbs, 4 slices crumbled cooked bacon and 2 tablespoons each parsley and olive oil. Stuff into mushroom caps, drizzle with olive oil and bake at 350 degrees F, 20 minutes.
14. Bacon-Wrapped Scallops Wrap bacon around scallops; secure with toothpicks. Broil, turning, until crisp, 8 minutes.
15. Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon. Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes.
16. Spaghetti Carbonara Boil 1 pound spaghetti; drain and reserve 1 cup pasta water. Meanwhile, cook 1/2 pound diced pancetta and 3 sliced garlic cloves in olive oil. Whisk 2 eggs, 1 cup grated parmesan, 1/4 cup chopped parsley, 1/2 to 1 cup pasta water and some pepper; toss with the hot spaghetti and pancetta.
17. Pasta Frittata Beat 6 eggs with 1/4 cup milk. Stir in 4 cups leftover Spaghetti Carbonara (No. 16) and 1/2 cup grated parmesan. Cook in an oiled nonstick skillet over medium-low heat until set, 8 minutes per side.

18. BLT Pasta Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.
19. Pasta Amatriciana Cook 4 ounces cubed pancetta in olive oil. Add 1 chopped onion and cook until soft. Add a 28-ounce can whole tomatoes (crushed by hand), a pinch of red pepper flakes and 1 cup water; simmer until thick, 20 minutes. Toss with 1 pound cooked spaghetti.
20. Bacon-Wrapped Trout Stuff whole trout with lemon slices and thyme sprigs; season with salt. Wrap in bacon and cook in a skillet over medium-high heat, 4 minutes per side.
21. Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts, 2 teaspoons Cajun seasoning, 2 tablespoons brown sugar and 4 slices crumbled cooked bacon. Bake at 325 degrees F, 10 minutes.
22. Bacon-Beer Mussels Cook 1/4 pound chopped slab bacon in a pot with 1 sliced onion. Add 3/4 cup beer, some thyme sprigs and 3 pounds mussels. Cover and cook until the mussels open, 5 minutes. Stir in 2 tablespoons each chopped parsley and whole-grain mustard.
23. Bacon Burgers Pulse 1 pound chopped bacon in a food processor. Form into four thin patties; cook in a skillet over medium heat, 10 to 12 minutes per side. Serve on buns.
24. Bacon-Sage Patties Make Bacon Burgers (No. 23), adding 1 tablespoon chopped sage and 1/2 teaspoon pepper to the mix.
25. Bacon Pizza Top a round of pizza dough with tomato sauce, shredded mozzarella, thinly sliced onion, crumbled cooked bacon and salt. Bake at 500 degrees F, 10 minutes. Drizzle with olive oil.
26. Bacon Meatballs Pulse 6 ounces pancetta in a food processor. Add 1 cup breadcrumbs, 1/2 cup each chopped onion, chopped parsley and grated parmesan, 4 garlic cloves, 2 eggs, and salt and pepper; pulse to combine. Form into small balls. Brown in a skillet with olive oil, then simmer in tomato sauce until cooked through.
27. Bacon-Wrapped Steak Rub 1 1/2 pounds beef tenderloin with minced garlic, rosemary, salt and pepper. Wrap with bacon. Sear on all sides in an ovenproof skillet, then roast in a 400 degrees F oven until the meat registers 125 degrees F, 20 minutes.
28. Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set.
29. Bacon Buns Mix 1/4 cup each diced ham and crumbled cooked bacon. Place 1 tablespoon in the center of 8 refrigerated biscuit dough rounds; fold over and crimp. Bake at 350 degrees F, 15 minutes.
30. Tomato-Bacon Gravy Cook 6 slices chopped bacon in a skillet; drain. In the drippings, simmer a 28-ounce can whole tomatoes (crushed), 1/4 cup water, 1 1/2 teaspoons sugar, and salt and pepper, 20 minutes. Add the bacon.
31. Hot Bacon-Crab Dip Mix 8 ounces each cream cheese and crabmeat, 1 cup crumbled cooked bacon, 1/2 cup mayonnaise, 3 chopped scallions and the juice of 1 lemon. Spread in a baking dish; top with breadcrumbs. Bake at 350 degrees F until bubbly, 30 minutes.
32. Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives.
33. Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeño in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste.
34. Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon.
35. Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon.
36. Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion.
37. Bistro Salad Make Warm Bacon Vinaigrette (No. 35) but cook 2 minced shallots in the skillet before whisking. Toss with frisée and top with a poached egg.
38. Tuna–White Bean Salad Cook 1/4 pound diced pancetta and 1/2 chopped red onion in a skillet until the pancetta is crisp. Stir in 1 can each drained white beans and Italian tuna. Add chopped parsley and red wine vinegar to taste.

39. Pancetta Caprese Arrange fresh mozzarella and sliced tomatoes on a plate. Drizzle with olive oil and white wine vinegar. Sprinkle with salt, pepper, crumbled cooked pancetta and torn basil.
40. Pancetta Chips Sandwich sliced pancetta between 2 baking sheets. Bake at 350 degrees F, 25 minutes.

41. Sweet Bacon Press both sides of bacon slices in brown sugar; place on a rack set on a rimmed baking sheet. Bake at 375 degrees F, flipping once, 18 to 20 minutes.
42. Spicy-Sweet Bacon Make Sweet Bacon (No. 41) but sprinkle with ancho chile powder before pressing in sugar.

43. Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon. Top with chopped chives.
44. Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet.
45. Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon. Cook in a hot buttered skillet.
46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking.
47. Bacon-Potato Pancake Cook 2 slices bacon; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side.
48. Bacon-Egg Sandwich Fry 2 slices bacon, then fry 2 tomato slices and an egg in the drippings. Sandwich with buttered crumpets, adding a slice of cheddar.
49. Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal.
50. Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts, 5 slices crumbled cooked bacon, 1 tablespoon butter and a pinch each of cayenne and cinnamon. Spread on a greased baking sheet to harden

Bacon and more Bacon Part 1

 

1. Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon, 1/2 minced jalapeño, some lime juice and salt.
2. Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated parmesan and cheddar.
3. Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil; drain and crumble. Add 1/2 sliced red onion, 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon.
4. Bacon Kraut Cook 8 ounces diced Canadian bacon and 1 chopped onion in olive oil. Add 3/4 cup each beer and water, and 1 pound rinsed drained sauerkraut. Simmer 20 minutes.
5. Bacon Reuben Spread Russian dressing on rye toast. Top with Bacon Kraut (No. 4) and Swiss cheese. Broil until melted.
6. Bacon-Apple Sandwiches Spread a split baguette with honey mustard. Fill with cooked bacon, sliced brie and apple, and lettuce; add salt and pepper. Slice.
7. Cobb Club Spread 3 slices toast with soft blue cheese and mayonnaise. Layer with grilled chicken, cooked bacon, avocado, tomato, romaine and hard-boiled egg to make a double-decker sandwich.

8. Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon.
9. PB&B Sandwich peanut butter, banana and cooked bacon with white bread. Cook in a buttered skillet.
10. Croque Monsieur Spread dijon mustard on sliced challah; sandwich with Canadian bacon and shredded gruyère. Whisk 1 egg with a bit of milk and nutmeg; dip the sandwiches in the egg mixture and fry in butter.

Bacon Grits

Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon. Top with chopped chives.

Pancetta Caprese

Arrange fresh mozzarella and sliced tomatoes on a plate. Drizzle with olive oil and white wine vinegar. Sprinkle with salt, pepper, crumbled cooked pancetta and torn basil.

Hot Bacon-Crab Dip

Mix 8 ounces each cream cheese and crabmeat, 1 cup crumbled cooked bacon, 1/2 cup mayonnaise, 3 chopped scallions and the juice of 1 lemon. Spread in a baking dish; top with breadcrumbs. Bake at 350 degrees F until bubbly, 30 minutes

Bacon Nuts

Beat 1 egg white until frothy; toss with 2 cups mixed nuts, 2 teaspoons Cajun seasoning, 2 tablespoons brown sugar and 4 slices crumbled cooked bacon. Bake at 325 degrees F, 10 minutes.

BLT Pasta

Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.

Bacon Quiche

Cook 6 ounces diced slab bacon in a skillet; drain. Cook 2 sliced leeks in 3 tablespoons drippings. Spread the leeks, 2/3 cup shredded gruyère and the bacon in a prebaked 9-inch tart crust or pie crust. Whisk 2 whole eggs, 2 yolks, 1 cup cream, and salt and pepper; pour over the cheese. Bake at 375 degrees F, 25 minutes.

Bacon Butter

Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon.