Breadmaker Pretzels

My weakness knows no end for this one perfectly shaped and salted treat. Usually reserved for Mall sojourns, I really never gave account to whipping up supersized  knots of bread in the confines of my little kitchen. But oh, how misguided I was! Pacing through in an online hunt, I discovered the World Wide Web flush with recipes, how- tos and step- two -three's on making the perfect pretzel or brezel, Danke! Weeding through, I found the one that seemed easier than most, with enough clamorings of general comment love. But thingthatcaughtmyattention was the requirement of my oft neglected kitchen accessory, an absurdly tubshaped Oster breadmaker.

Pretzelmaking in itself is not a difficult task, especially when you have hardest work done for you by this remarkable machine. In fact, a soft baked pretzel depends largely on balancing the curve between Perfect Knead and Great Rise. The mechanized coagulation actually does produce smooth elasticity which is so vital for proper pretzel looping. Good dough thus leads to superior bake- holler yes to chewysoft, densesmooth - those be compounds for your new digestive vocabulary.

And so we get to round one. Soft buttery knots of yeasted dough this was precisely NOT. At least in  my maiden adventure. More stretchy than need be and bursting apart at all seams left the dough tasting like chewy bricks and me severely disappointed. So solid were these that their first cut made straight to the waste bin.

After much pondering and excessive hair pulling, a gentle rebalance was done, a here and there effort, reducing flour by a half cup here, throwing in a tablespoon more sugar and there, faster, maybe not,than speed was my fairly decent and well risen dough. Where trusted breadmachine flour and a better suited breadmaker's yeast turned pretzel making into absolute glee.

The only technique, I should say requiring small amounts of mastery would be the shaping of your pretzel knot. Though none of mine looked the same, the smooth elastic dough enabled myself to successfully wing through and turn the skinny snake forms into loop and tuck frames, almost perfect Thor builds. And when you employ the several hands at home, nothing could be easier and after school snacking will never be the same.

For those of you waiting for a pretzel making cue, get on it, for this is the one! Maybe even bests out that mall competition. A challenge indeed which no Wetzel or Auntie Anne can hold candle to.

(Loosely adapted from Food.com- thank you KimmieOH!)

Ingredients:

•  1 cup warm water
• 1 tbsp oil
• 2 ½ cups bread flour
• 2 tbsp sugar
• 1 ½ tsp salt
• 2¼ tsp active dry yeast ( I used breadmachine yeast)
• 2 qts. water
• 2 tbsp baking soda

Glaze Ingredients:

• 1 large egg
• 1 tbsp water

Topping variations:

• coarse pretzel salt
• sesame seeds
• cinnamon sugar
• parmesan cheese 

End Glaze:

• 4 tbsp butter, melted

Directions:

• Place the ingredients, from water to yeast, into the pan of the breadmaker according to your manual's instructions ( I did it in the same order listed above, liquids to dry, ending with yeast).
• Program the machine to the dough setting. Let it complete its cycle. Take it out and allow to rest 10 minutes.
• Turn dough out onto counter. If you want a smooth work surface, flour counter at this point.
• Divide into 8- 10 pieces.
• Preheat oven to 425° F
• Roll each into an 16-18 inch rope. Shape each rope into a round and then lift each end to cross over and touch opposite side of the circle, tucking the ends underneath the round, sealing with a dab of water. Or twist into any shape you desire.

• Place on parchment lined baking trays and let rise for about 15 minutes.
• Combine water and baking soda in a large saucepan and bring to a boil.
• With a slotted spoon lower each pretzel and immerse in this boiling water mixture for about 15 seconds on each side - or when they float to the surface.
• Take out from the water bath and return to tray. About 6 per 9X13" tray
• Beat egg and water together and brush egg glaze onto individual pretzels.
• Sprinkle with salt or sesame seeds or just leave plain. 
• Bake for 8- 10 minutes until golden brown, turning sides halfway through.
• Brush melted butter onto tops of pretzels. If you plan to add cinnamon sugar, do it here.
• Allow to rest for 5- 10 minutes, since they are scalding hot (burned mouths heal slow).

Don't have a breadmaker? There are no dearth for handmade pretzel recipes out there.

 I wanted to showcase my bulksome beauty, prettied it up with the carnation prop. Looking more like an oversized boat, my flowers took first prize in appearance, see that picture below? Beware though, that beast within is worth due praise.

My shapes were functionally disfigured. No two looked the same. A non issue since they were gone by the end of daylight.

Mustard, cheese sauce or cinnamon sugared. Options on how to chow are endless. That being said, how do you eat your pretzel?
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"When I am afraid, I put my trust in you" Psalm 56:3 

No anxiety, no worry. Just give me Jesus and all fear be gone.

Meatball Curry

There is something about meatballs that commands uniform gastronomic attention. Needless to say they are swoon in many a culture and in just about any dish they lend their good forms to. Molded with breadcrumbs and cheese, ladled in tangy marinara pasta, they make for wholesome comfort. Needled onto kabobs, these are the perfect fingerfood. In soups and stews, orbs of meat offer welcome surprise for the unsuspecting mouth .

But what if I tell you there consists something way beyond for these spheres of joy, even better than your senses can fathom? Yes, tis true, much and more lies in store for these plumped meat rounds. Where pools of curry and spice make for new ground of unsurpassed texture and flavor. And here starring in our ball making role is the white meat often overlooked for these exotic productions, a new hero. Today we call in turkey, lean, mean and yes, minced to perfection. It will be that which gives meaning to healthful, wholesome Indian, meatball curry gorgeously laden with balls of turkey meat.

Let me tell you, extremely magnificent things happen on combining this virtually mellow tasting meat  with texturally vibrant curry. Scoring few pantry staples and one that is vital for any Indian kitchen, these ground balls of meat become showstoppers all on their own. They also take on the role of edible sponges soon bearing likeness to their gravy rich habitat. Balanced with complementing spice and creamy coconut milk, this is that unique which creates generous but tolerable kick. Cut in with a final dollop of tangy yogurt, there be the final hurrah, a curry marked to refinement and spot on Indian.

As with all Indian meals, fragrance rendered from the heating and blending of spice elements is glorious. Makes the almost half hour wait all the more worthwhile.

This is curry to fiend for my friends, one where you will fight to the last for that final meatball. Just like we four did the previous night. Not saying who won, since I'm not one to brag.

For the meatballs~

Ingredients:

• 1 lb lean ground turkey
• 2 tsp pepper
• ½ tsp cumin
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp garam masala
• 1 tsp salt or enough to flavor

Directions:

• Combine together the meat with the other ingredients and roll gently into 1" balls. Makes 20
• Refrigerate until curry beckons.

Rolled to twenty balls. Ball curry will generously feed a hungry crowd of 5. In most cases had with rice or Indian flatbreads such as chapatti, naan, a less than charitable serving of 6 or 8 works, leaving some better off than others.

For the curry~
Ingredients:

• 2 jalapenos, halved
• 1" piece ginger
• 4 cloves garlic
• 2 tbsp canola oil (or any cooking oil)
• 1 tsp mustard seeds
• handful curry leaves 
• 1 medium onion, diced fine
• 2 medium tomatoes, chopped
• 1 tbsp cayenne
• 3 tbsp coriander
• pinch turmeric
• ½ c  warm water
• meatballs
• 1 cup canned unsweetened coconut milk 
• 1 tsp salt or enough to flavor
• ¼ c nonfat plain yogurt
• a few sprigs cilantro (optional)

Directions:

• Grind in a grinder or blender jalapenos, garlic and ginger to a chunky paste. 
• On medium high, heat oil in a large, deep sided skillet or dutch over. Put in mustard seeds and curry leaves. Part cover pan (to shield yourself and surroundings) and allow mustard seeds to pop.
• Add onions and saute until translucent and wilted
• Add the ginger/garlic mixture. Stir until cooked through, a minute or so.
• Add tomatoes and powders, from cayenne to turmeric. Stir and cook for an additional minute on medium heat.
• Pour in  warm water. 
• Pour in half of the coconut milk.
• Carefully add refrigerated meatballs, gently stirring.
• Increase heat to high and let it come to a boil.
• Lower flame to medium low, and let simmer until done about 15-20 minutes until done.
• Stir in remaining coconut milk. Add additional warm water if a thinner gravy consistency is desired. 
• Stir in the yogurt, mix well and cook for an additional  minute.
• Sprinkle in cilantro.

On all accounts this is the consummate weeknight meal. It will definitely be the cure all for my shameless holiday gorging, and a needed spicy respite for the back to back sugar highs someone's been lending you.
 😳😲10-31-2017**Update** Thanks to a diligent reader, it has been brought to my notice that I totally left out the coconut milk from the list of directions (oh my!!). Please note that it has been rectified and the recipe updated. I apologize and hope that such oversights don't happen again. Thank you.

Tender moist and flavored just right. This will be curry which commands many a repeat performance. Wait and see.
******

Faithful and reliable He is~

 ^"Let us hold unswervingly to the hope we profess, for he who promised is faithful." Hebrews 10:23