Rosca de Reyes, or Kings Day Bread, is a festive traditional orange-flavored yeast bread decorated with dried fruit and eaten on Dia de Reyes, the Feast of the Epiphany, observed Jan. 6 each year. Break out your kitchen scale if you have one — bread is often better and more consistent if you measure ingredients by weight, not volume.
For the bread:
1/2 cup warm water (under 100 degrees Fahrenheit)
1 envelope active dry yeast (or equivalent)
4 cups (565 grams or 20 ounces) all-purpose flour plus more for dusting
3/4 cup (150 grams) white sugar
3 large eggs
3 egg yolks mixed with 4 tablespoons milk
1/4 teaspoon salt
1-1/2 tablespoon orange extract
1-1/2 stick (169 grams) unsalted butter, softened, plus more for the mixing bowl and plastic wrap
Grated zest of one orange
For the topping:
1 egg yolk
3/4 cup all-purpose flour
6 tablespoons margarine or shortening
1/2 cup confectioners sugar
Dried fruits such as figs, candied orange peel, cherries or cranberries
1 egg, beaten (for glazing the bread)
1 tablespoon whole milk or water
White sugar (to sprinkle on the bread)
Sprinkle yeast over lukewarm water and stir until dissolved, then let stand until yeast foams. Stir in 1/2 cup of the flour, cover bowl with plastic wrap, and let rise in a warm place until it doubles in size, about 25 minutes.
While your dough proofs, mix flour, eggs, egg yolks, sugar, orange extract, orange zest, salt, and butter in a large bowl and mix until crumbly — a stand mixer is helpful if you have one, but you can use your hands.
Add the yeast mixture and mix until a sticky dough forms. Add flour if necessary, then place dough on a lightly floured surface and knead until a smooth, elastic dough forms — 15-20 minutes by hand or about 7 minutes in a stand mixer. Your dough will be soft, wet, and stretchy, but do NOT over-flour your work area or add additional flour to the dough itself.
Place your kneaded dough in a buttered bowl and cover with the buttered plastic wrap, then let rise until it doubles again, about 90 minutes or longer. A long, slow fermentation results in more flavorful bread.
While the dough rests, make the topping. Mix margarine with confectioner’s sugar until creamy, then add the flour and egg yolk until smooth paste forms.
When the dough is ready, turn it onto a lightly floured surface and knead a few times. Gently form the dough into a thick log, then shape it into a ring. Transfer to a rimmed and greased baking sheet, cover with buttered plastic wrap, and let rise in a warm place for an additional 45 minutes. The dough will double in volume again. While the dough proofs, preheat your oven to 375 Fahrenheit with a rack in the lower third of the oven.
When the dough has doubled in size, brush with two layers of egg wash, then use strips of the confectioner’s sugar paste to decorate the top. Press dried fruit gently into the dough. Sprinkle with white sugar and bake for 10 minutes, then reduce heat to 350 and bake for 10 more minutes. Ovens may vary, so you may require additional time beyond the 10 minutes — the bread is done when it’s a uniform golden brown color.
Milkshake with local strawberries
It’s strawberry season! Enjoy these sweet berries by the handful, in jams, jellies, and pies, or whip them up with milk.
• 7 ounces fresh strawberries, hulled and sliced
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 2 cups vanilla ice cream
• 1/2 cup milk
1. In a bowl, combine the strawberries, sugar, and vanilla. Let stand to macerate for one hour.
2. Pour the macerated strawberries into a food processor, saving a few for garnish. Add the ice cream and milk. Blend until you achieve a smooth consistency.
3. Pour into pretty glasses and garnish with strawberry slices.
This summer, cool down with a cocktail
This summer, enjoy lounging on a restaurant patio or in your own backyard with one of the following delicious cocktails in hand.
• Hard lemonade. Lemonade is a hot-weather staple. Jazz it up with some bourbon served neat or on the rocks. If you want some fizz, try a sparkling vodka lemonade.
• Irish ice. This simple cocktail has only two ingredients: Irish cream and ice cream. Smooth, creamy, and ice-cold, this treat is perfect on a hot day.
• Sangria. Whether made with white or red wine, sangria is everything you want in a festive summer cocktail. If you’re making it yourself, shake things up by using different types of fruit or another wine like sparkling or rosé.
• Daiquiri. Put your own unique spin on this classic cocktail. There are endless flavor variations — from strawberry and lime to lemon to pear.
• Mimosa. This low-calorie cocktail is a brunch must-have. In addition to the traditional mix of orange juice and champagne or sparkling wine, indulge in an updated version with strawberries, watermelon, and mint.
Cheers to summer!
Make the classic Reuben sandwich at home
The sweetness of corned beef paired with the salty sourness of sauerkraut, nutty Swiss cheese and tangy Russian (or Thousand Island) dressing, all on earthy slices of rye bread.
The messy, glorious Reuben is a classic American sandwich for a reason: It’s incredibly delicious. And with just a few very common ingredients, it’s easy to prepare at home. Make just one for yourself or whip up a pile of them for family or guests — either one won’t take much time. This recipe makes four sandwiches, but scales up or down easily.
8 slices good-quality rye bread
4 tablespoons softened butter
1/4 c. Russian dressing (or you can use prepared Thousand Island dressing)
8 slices Swiss cheese
3/4 pound corned beef
1 c. sauerkraut, drained
For the Russian dressing:
1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons horseradish
2 teaspoons Worcestershire sauce
1 tablespoon granulated sugar
1/4 teaspoon paprika
Kosher salt to taste
Freshly ground black pepper to taste
First, prepare the Russian dressing (if desired). Whisk together mayonnaise, ketchup, horseradish, Worcestershire, sugar, and paprika until combined. Season to taste with salt and pepper.
Next, butter each slice of bread on one side. Spread Russian dressing on the unbuttered sides of each slice. Top four slices with cheese, corned beef, and sauerkraut, then top each sandwich with the remaining slices, dressing side down. Place sandwiches in a skillet over medium heat and grill until the bread is golden and the cheese is melted — two to three minutes per side.
25 foods you should always have on hand
Here are 25 food staples you should always keep in your kitchen.
In the fridge
4. Condiments like ketchup and mayonnaise
6. Deli meat
In the freezer
8. Vegetables like peas and corn
9. Boneless chicken
10. Fish fillets like cod, salmon, and sole
11. Ground meat like pork, beef, and turkey
12. Pre-cooked seafood like crab, pollock, and shrimp
14. Sliced bread
In the pantry
15. Nuts like almonds, walnuts, and pecans
16. Legumes like beans, peas, and lentils
17. Canned tuna
18. Pasta like macaroni, penne and spaghetti
19. Rice like brown, basmati, and jasmine
20. Condensed soups like tomato, celery, and mushroom
21. Canned tomatoes
Visit your local grocery store to find everything you need to prepare delicious meals.
5 tips for making mashed potatoes
Mashed potatoes pair well with a variety of other foods. Here are five tips for making this side dish great every time.
1. Use the right potatoes
You can use any kind of potato to make mashed potatoes. However, Idaho®, russet, and Yukon gold potatoes are ideal for mashing because they provide superior texture and taste.
2. Adjust the cooking time
Boil your potatoes in a pot of heavily salted water. You can peel them or leave the skin on. The potatoes are ready once you can easily poke through them with a fork. Peeled and cut potatoes cook faster. However, they absorb more water, which can affect their texture.
3. Add butter immediately
Coat your potatoes in butter before mashing them. This will help lock in the starch and give your mashed potatoes a silky texture.
4. Don’t over mash them
For an even texture, use a potato masher with small holes. However, make sure you don’t over-mash your potatoes. This can make them gummy and unappetizing.
5. Add milk at the end
Adding milk helps prevent your potatoes from becoming gluey. If you want, you can heat up the milk in the microwave to prevent your mashed potatoes from cooling down too quickly. If you want to make this side dish more decadent, swap the milk for cooking cream.
5 clever cooking tips
Whether you’re new to cooking or have been whipping up gourmet dishes for years, there’s always more you can learn. Here are five tips to level up your cooking game.
1. Don’t overcrowd the pan
Food releases moisture as it cooks. Therefore, if you overcrowd your pan, the food will steam instead of sear. This will leave you with mushy, dry, and unappetizing food.
2. Taste as you cook
It’s a good idea to taste your food while you cook. This will help ensure the dish is cooked properly and isn’t over or under-seasoned.
3. Preheat your pan
Always let your pan heat up for a few minutes before cooking. Carefully hover your hand over the pan to feel when it’s hot. If you’re using butter, simply wait for it to melt.
4. Don’t add oil to your pasta water
Putting oil in your pasta water prevents the sauce from sticking to the noodles. Instead, drizzle your cooked pasta with a bit of olive oil.
5. Read through the entire recipe
Making sure you understand the recipe you want to use will help you manage your time wisely so that the entire dish comes together at the right time.
To get the cooking supplies and ingredients you need, visit your local stores.