Dougherty Family Recipe Box

Recipes

  • Mushroom Gravy

    Ingredients

    • 1/4 cup olive oil
    • 1 shallot, finely chopped
    • 2 garlic cloves, minced
    • 1 pound cremini mushrooms, diced
    • 1/2 tablespoon concentrated tomato paste
    • 1 1/2 tablespoons fresh thyme leaves, finely chopped
    • 1 1/2 tablespoons fresh rosemary, finely chopped
    • 1/4 cup all-purpose flour
    • 3 cups vegetable broth, heated
    • salt and pepper, to taste

    Method

    1. Warm the oil in a medium pot over medium heat.
    2. Add the shallot and garlic, cook until soft and fragrant (about 4-5 minutes).
    3. Add the mushrooms and cook until soft.
    4. Stir in tomato paste, thyme, rosemary, and flour.
    5. Stir in vegetable broth and simmer until thickened.
    6. Add salt and pepper to taste.

    Source

  • Hot Cross Buns

    Ingredients

    Buns

    • 1/3 cup white sugar
    • 3 1/4 teaspoons dry yeast
    • 1/2 cup water
    • 3 1/4 cups all-purpose white flour
    • 1 3/4 teaspoons salt
    • 1/2 cup unsalted butter, softened
    • 2 eggs, beaten
    • 1/2 cup warm milk
    • 1 cup sultanas
    • 1/2 cup chopped mixed peel
    • finely grated zest of two oranges
    • 1 sweet apple, cored and diced
    • 2 teaspoons ground cinnamon

    Crosses

    • 1/2 cup all-purpose white flour
    • 1/3 cup water

    Glaze

    • 1/4 cup apricot jam

    Method

    1. Mix together yeast, water, and sugar in a bowl, allow yeast to activate.
    2. Add the flour to the bowl of a stand mixer fitted with a paddle attachment.
    3. On low speed, mix in the yeast mixture, butter, and eggs.
    4. Add the milk a little at the time.
    5. Increase speed to medium-low and knead the dough for 5-10 minutes.
    6. Cover the bowl and let rise until doubled (about 1-2 hours).
    7. Knead in sultanas, peel, zest, apple, and cinnamon.
    8. Cover the bowl and let rise 1 hour.
    9. Turn the dough out on to the counter and fold to knock out the air.
    10. Divide dough into 12 pieces and roll into balls.
    11. Place balls onto a baking tray lined with parchment paper.
    12. Cover with plastic wrap and let rise for 1 hour.
    13. Preheat oven to 425°F.
    14. Mix a paste for the crosses.
    15. Pipe crosses onto buns using a piping bag fitted with a fine nozzle.
    16. Put buns in oven and bake until golden brown (about 20 minutes).
    17. Heat up apricot jam until runny.
    18. Remove buns from oven.
    19. Brush hot buns with hot jam.
    20. Allow to cool before serving.

    Source

  • Sourdough Ember Bread

    Ingredients 

    • 2/3 cup water
    • 2 tablespoons brown sugar
    • 1/4 cup butter
    • 1 1/2 teaspoons salt 
    • 1 1/2 cups milk
    • 1 cup sourdough starter
    • 5 cups all-purpose flour (enough to make the dough flexible and firm)

    Method

    1. Heat the water over medium heat in a saucepan on the stove.
    2. Add the sugar and stir until dissolved.
    3. Add the butter and salt and stir until incorporated.
    4. Add the milk and warm thoroughly while stirring.
    5. Remove saucepan from heat and allow to cool until finger temperature.
    6. Pour mixture into the bowl of a stand mixer fitted with a dough hook.
    7. Add starter and flour to bowl.
    8. Mix until a soft, dry dough forms.
    9. Cover and let rise until doubled (about 2 hours).
    10. Divide the dough into 12 equal parts and roll out the dough thinly (1/4” thick) into 8-9” round circles on lightly floured counter top.
    11. Heat a cast iron pan over medium / medium-low on the stove.
    12. Punch holes in the breads with a dough docker, remembering to penetrate the dough completely when making holes.
    13. One at a time, put dough down in pan so that the side that was on the counter cooks first.
    14. Let the bread get some color (about 2-3 minutes) and then turn to cook the other side (about 2 minutes). 
    15. Put cooked bread on wire rack to cool.

    Source

    Adapted from traditional recipes.

  • Rustic White Bread

    Ingredients

    • 2 cups all purpose flour
    • 2 1/2 cup water
    • 1 tablespoon honey
    • 3/4 teaspoon dry yeast
    • 4 cups all purpose flour
    • 1 teaspoon dry yeast
    • 1 tablespoon salt

    Method

    1. Whisk together 2 cups flour, water, honey, and 3/4 teaspoon yeast for about 2 minutes.
    2. In a separate bowl, mix together 4 cups flour and 1 teaspoon yeast.
    3. Sprinkle dry mixture on top of sponge.
    4. Cover and allow to ferment for 4 hours at room temperature.
    5. Using stand mixer with dough hook attachment mix 5 minutes on low speed.
    6. Cover and let rest 20 minutes.
    7. Sprinkle in salt and knead on medium speed for 5 minutes.
    8. Cover and let rise until doubled (about 2 hours).
    9. On a floured surface, divide the dough into 2 and shape into loaves.
    10. Put dough on pans.
    11. Cover and let rise (1 1/2 to 2 hours).
    12. Preheat oven to 425°F 45 minutes before baking.
    13. Bake until medium brown and loaf sounds hollow when tapped (about 45-50 minutes).
    14. Remove pans from oven.
    15. Immediately remove loaves from pans and let cool on a wire rack.

    Source

  • Vanilla Frosting

     Ingredients

    • 1 cup unsalted butter, softened
    • 1/4 teaspoon salt
    • 3 cups icing sugar
    • 3 tablespoons heavy cream
    • 1 teaspoon vanilla extract

    Method

    1. Cream the butter in the bowl of a stand mixer with a paddle attachment.
    2. Gradually add icing sugar while mixing on low speed.
    3. Gradually add heavy cream and vanilla while mixing on low speed.
    4. Increase speed to high and beat for a minute.
    5. Pipe or spread on cooled cake or cupcakes.

    Source