Mean Chefs Raspberry Mazurkas Food

RASPBERRY MAZURKAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over the flour mixture and mix. The mixture should clump together easily when compressed.
• Press about half the flour mixture into the bottom of the prepared baking dish; top with a layer of raspberry preserves. Finish by topping with the remaining flour mixture, patting lightly to complete the 'crust.'
• Bake in preheated oven until browned, 20 to 25 minutes. Cool completely before cutting to serve.

MEAN CHEF'S RASPBERRY MAZURKAS

Steps:

• Preheat oven to 350°F.
• Melt butter and cool.
• Combine all dry ingredients in mixer with paddle.
• Add melted butter until well combined.
• Press half of the mixture in a half sheet pan and roll to firm.
• Spread with jam to within 1/2-inch of edges.
• Spread remaining mixture evenly on top and press down lightly.
• Bake until golden brown.

MAZURKAS (POLAND)

Steps:

• Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
• For the cookie: Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
• While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
• Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
• Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
• Spread fruit evenly over the top of the cooled crust.
• Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
• Cut, using an oiled knife, into 24 bars. Serve.

MEAN CHEF'S FOCACCIA DI PATATE ALLA GENOVESE

Steps:

• Peel and dice potatoes.
• Boil in salted water until tender, drain and put through a ricer (no lumps).
• Cool to room temperature.
• Warm milk to 110 degrees, sprinkle yeast over top, whisk in and let sit for 10 minutes.
• whisk 6 tbl oil into yeast mixture.
• Add potatoes, flour, 2 tsp salt and sage.
• Mix with paddle until dough is formed.
• Change to dough hook and knead on low for 3 minutes, until dough is soft and slightly sticky.
• Finish kneading by hand on floured work surface.
• First rise: 1 hour.
• Preheat oven with baking stone to 400.
• Oil a 1/2 sheet pan, place dough in pan and press out to edges.
• Dimple top, sprinkle with coarse salt, cover with cloth and let rise 30 minutes.
• Sprinkle with olive oil.
• Place pan directly on stone and bake until top and underside are golden, about 25 minutes.
• The dough can be formed in rounds and baked directly on stone.
• Can omit sage and substitute other herbs.
• Can top with caramelized onion or other toppings.

JAM MAZURKAS (INSPIRED BY MEAN CHEF)

Steps:

• Preaheat oven to 350°F.
• Combine all dry ingredients in a large bowl. Break up any clumps of sugar with your finger tips and work the ingredients to mix them.
• Add melted butter and egg and work with fingers (I used one hand so I wouldn't get both gunky) to combine well.
• Press half of dough in a foil-lined 15 X 10 inch pan, working well into edges and pressing down to compact.
• Spread out jam of your choosing to within 1/2 inch of edges of pan - do not be tempted to use more jam than called for, the bars will be too sweet.
• Take handfuls of remaining dough mixture and crumble it over pan, distributing evenly. Press down with palms of hand to compact - but not too hard.
• Bake until golden-brown. 50 minutes in my oven (and to my taste).
• Cool completely before cutting. Cut lengthwise into 4 even rows and crosswise into 6.

MEAN CHEF'S TWICE-BAKED BRIOCHE

Steps:

• Bake a brioche loaf according to directions (can use old previously frozen brioche or croissants).
• Trim crust from all sides and top of brioche (not bottom).
• Cut loaf into thick slices (much like the shape of a thick biscotti) so that they will stand up on a sheetpan.
• For syrup: Put all ingredients into a sauce pan, boil over meduim heat for 1 minute to dissolve the sugar, cool completely and discard vanilla pod.
• Can be kept for a week refrigerated.
• For the Cream: Working at low speed in mixer fitted with the paddle attachment, beat butter, almonds, and almond paste together until creamy.
• Add eggs one at a time and mix until fully blended.
• Add flour and mix for another minute.
• Fold in almond extract.
• Can be kept refrigerated for 3 days.
• Preheat oven to 325.
• Set a cooling rack over a sheetpan to be used for draining the syrup soaked pieces.
• Line another sheetpan with parchment for baking.
• One by one submerge the brioche slices into the soaking syrup, making sure that they are well moistened.
• Place each slice onto rack to drain.
• As soon as the last slice has been soaked, begin working on the first slice that you submerged.
• Spread a thin layer of the almond cream over the top and sides of each slice.
• Place the coated slices standing on the uncoated bottom on the parchment lined sheetpan.
• Press sliced almonds into cream on the top of each slice.
• Bake for about 20 minutes, untilthe cream is golden brown.
• Cool.
• Dust with powdered sugar before serving.

MEAN CHEF'S LEMON TEA CAKE

Steps:

• Preheat oven to 350.
• Butter and flour a 4 1/2 x 8 1/2 inch loaf pan.
• Sift flou, baking powder and salt together into a bowl.
• Beat butter and lemon zest together with an electric mixer (use paddle attachment) until light and smooth- about 1 minute.
• Add sugar, eggs, coriander and mace; beat until smooth.
• Add half of the milk, beat until just blender.
• Add the flour mixture in two batches, beat until just blended and scraping the bowl as needed.
• Add remaining milk and mix until just blended.
• Add caraway seeds and stir in with a rubber spatula.
• Transfer to loaf pan and smooth top.
• Bake until tester comes out clean in the middle of the loaf- abou 60-65 minutes.
• Let cool for 10 minutes, remove cake from pan and cool completely on a rack.
• Cake will keep 3 days at room temperature if wrapped well.
• Cut with a serrated knife in thick slices- cake is tender.

RASPBERRY MAZURKAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over the flour mixture and mix. The mixture should clump together easily when compressed.
• Press about half the flour mixture into the bottom of the prepared baking dish; top with a layer of raspberry preserves. Finish by topping with the remaining flour mixture, patting lightly to complete the 'crust.'
• Bake in preheated oven until browned, 20 to 25 minutes. Cool completely before cutting to serve.