Quick Cinnamon Buns

For filling

3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted



For dough

2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted



For icing

3 tablespoons cream cheese, softened
3 tablespoons buttermilk
1 1/2 cups confectioners’ sugar



Make the buns

Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray.

Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.

For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.

For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.

Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.

Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.

Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter. Bake until the edges are golden brown, 20 to 25 minutes.

Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.

Make icing and finish buns


While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners’ sugar over the mixture and whisk until a smooth glaze forms about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.
Recipe from: America’s Test Kitchen Family Baking Book

Low-Fat New England Clam Chowder

Our tasters preferred the fluffy texture of russet potatoes in this chowder. While both instant potato flakes and potato buds will work here, avoid potato granules, which have a slightly metallic taste.



Serves 6

2 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
1/4 cup white wine
2 bay leaves
4 (6.5-ounce) cans chopped clams, drained and juices reserved
3/4 cup instant potato flakes (see note)
1 tablespoon cornstarch
1 (8-ounce) bottle clam juice
3/4 cup fat-free half-and-half
1 tablespoon chopped fresh parsley leaves
Salt and pepper




1. Cook bacon in Dutch oven over medium-low heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and reserved canned clam juice; increase heat to medium and simmer until potatoes are tender, 10 to 12 minutes.


2. Whisk potato flakes, cornstarch, and bottled clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half-and-half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt and pepper. Serve.



STEP BY STEP: Chowder Power

FAT-FREE HALF-AND-HALF: For rich flavor and velvety consistency without all the fat, we substituted fat-free half-and-half (which is made from fat-free milk, corn syrup, and thickeners) for the heavy cream.

POTATO FLAKES: Potato flakes thicken this chowder and lend a hearty potato flavor. Microwaving them with a little clam juice ensures that the flakes are fully dissolved in the chowder.
CORNSTARCH: Just 1 tablespoon of cornstarch lent the soup an especially silky and smooth consistency.

Thai Green Curry Mussels

Recipe courtesy Bobby Flay - Food network TV

Serves:
4 appetizer servings or 2 main courses


2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai green curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 pounds mussels, debearded and scrubbed
4 tablespoons chopped fresh cilantro leaves  and stems
4 tablespoons chopped Thai basil or Italian basil leaves

Heat the oil in a heavy dutch oven until shimmering.

Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.

Add the mussels, cover the pot, and let steam until opened.  During the last minute of cooking, add the cilantro and basil.  Serve with freshly cooked rice into individual bowls, discarding the lemongrass.