SPINACH FETA ROLLS 2 cups (500 ml) whole milk, warmed 1 tbsp (15 ml) granulated sugar

2 × ¼ oz (7 g) envelopes instant yeast ½ cup (125 ml) unsalted butter, melted 2 eggs, divided 6 cups (1.5 L) all-purpose flour, plus more for shaping

3 tsp (15 ml) kosher salt, divided 1 bunch green onions, thinly sliced 4 cloves garlic, minced 2 tbsp (30 ml) extra-virgin olive oil ½ cup (125 ml) finely chopped fresh dill 1 lb (450 g) frozen spinach, thawed, drained and excess water squeezed out 1 lemon, zest only ¼ tsp (1 ml) freshly ground black pepper ½ tsp (2.5 ml) dried oregano 1 In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly. 2 Add butter, 1 egg, flour and 1 tsp (5 ml) salt. Mix with a dough hook until smooth and elastic, 3 to 5 minutes. If you do not have a mixer, mix and knead by hand for 8 to 10 minutes. 3 Transfer dough to a clean bowl and cover with a damp tea towel. Let rise at room temperature until doubled in size, about 1 hour, or place in refrigerator and let rise overnight. 4 While dough is rising, make filling. In a small frying pan over medium heat, sweat green onions and garlic in olive oil. Transfer to a medium mixing bowl. Add dill, spinach, remaining 2 tsp (10 ml) salt, lemon zest, pepper, oregano, sour cream, remaining egg and feta and mix well. Check seasoning and adjust, then set aside. 5 Once dough has risen, roll out to an 11 × 18-in (28 × 45 cm) rectangle. 6 Spread spinach mixture evenly on dough. Tightly roll into an 18-in (45 cm) log. Place log on a baking sheet and set in freezer for about 10 minutes to slightly chill dough and make it easier to handle. 7 Meanwhile, line a large baking sheet with parchment. 8 Remove log from freezer and lay on a cutting board. Cut into 12 even slices. Cover with a damp towel or plastic wrap and let rise for 1 to 1½ hours, or until doubled in size. If making ahead, add cut slices to baking sheet, cover with plastic wrap and store in refrigerator overnight. When ready to bake, take out while oven preheats. 2 tbsp (30 ml) sour cream 12 oz (340 g) cubed feta 1 egg yolk 2 tbsp (30 ml) whipping cream 9 Preheat oven to 350 F (175 C) and set oven rack to centre position. 10 Once rolls have risen, mix egg yolk and whipping cream and brush onto rolls. Bake for 30 to 35 minutes, until golden brown. Makes 12 rolls

Must be legal drinking age. Please enjoy responsibly.

1 Butter a 9 x 13-in (3.5 L) casserole dish. Set aside. 2 In a medium mixing bowl, mix eggs, cream, brown sugar, cinnamon and salt. Dip a piece of bread into egg mixture and place standing up in casserole. Repeat with remaining bread until casserole is full. Pour remaining egg mixture over bread. Cover with foil and refrigerate overnight. 3 The next morning, preheat oven to 350 F (175 C) and set oven rack to centre position. Remove casserole from refrigerator and let sit at room temperature while oven is heating. 4 Bake casserole for 30 minutes. Remove foil and bake for another 30 minutes. 5 Garnish with pecans, icing sugar and syrup. Serve with more maple syrup. Serves 4 to 6 PAIRS WITH BAILEYS DELICIOUSLY LIGHT Ireland $31.49 46400 KIM CRAWFORD PROSECCO Italy $23.99 251072


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