California Immigrant Raisin Buns

I love the raisin rolls in the bread-for-the-table baskets at Max's Opera Café  (I ask for only raisin rolls to avoid getting half white rolls) and thought I'd make my own. However, it was harder than I'd thought, finding a recipe for raisin rolls in any of my bread books. I found the original base recipe for these delicious rolls at a Dutch site, Weekend Bakery -  https://www.weekendbakery.com/posts/recipe-for-raisin-buns/.

When these rolls immigrated to CA, they developed some new ideas. They altered. That's the way it is when you move to a new country. So enjoy the new version, as well as the old.

Features of the original base recipe I found appealing :

1) The picture looked right!
2) What is more Californian than raisins? We grow tons of raisins in the Great Central Valley of California. Well apparently if I were Dutch, I'd feel the same way. The original baker uses a very goodly number of raisins He/she says...
 "The amount of raisins used is usually the same as the amount of flour used. It seems like a lot, but you need this amount to get a good raisin bun so you do not ‘have to bicycle from one raisin to the next’ as we say."
3)What is more Californian than lemons and oranges? Our Dutch friend includes a sweetener made from orange and lemon zest, something I often include in my own bread recipes.  

However I altered the original recipe - which I make in a bread machine.  I only make my bread dough in the machine. (The Dutch version has by hand instructions you can follow) I then shape that dough into rolls, proof them in a 200 degree oven and then switch the oven to 350 degrees for baking. That is how I always use my bread machine. I never use the baking cycle, because it came out weird when I first tried, and it's so easy to do the baking in my own pans in the oven. It's the kneading and temperature setting right that is work/challenge when making bread.

A) I converted the European measurements to American cups, teaspoons etc. I rounded some things up, and just changed a few, based on my own experiences making break. I think I increased the butter just a touch, and maybe the flour. (When I ran the measurements through the European to American converter, I did not get an equal amount of raisins and flour, btw) I may have changed some other things...
B) I noted that the Dutch baker suggested using more liquid for American flours. I used more than twice as much liquid - though he had only suggested 10-20 percent more. That was based on the taste I was going for. I like airy bread. 
C) I used more yeast. Again - I like airy bread.  If you want to be more rustic, use less and check out the amounts in the original recipe. 
D) I use a combination of buttermilk and water (half and half) and, as I said I use a lot more liquid than in the original. I use buttermilk a lot. Buttermilk makes dough rise more. Did I say, I like airy bread? I love the taste too.

The original baker uses milk.
E) I use a mix of CA black raisins and CA golden raisins. The Dutch baker has an interesting writeup in the original recipe, about raisins, currents and more,  that is definitely worth reading.
F) I do the hurry-up version of prepping the raisins, alluded to by the original baker (see 'Prep 1')

* * *

Here is how I make these California Immigrant Raisin Rolls - They are delicious

Bread Machine Note: (Different machines require different  ingredient order. In my machine you put in the dry stuff and then the liquid. My old machine was the opposite)

Prep 1
- Put on tea kettle to boil water
- Measure out 2.5 cups of mixed raisins (Today that's 1/2 cup golden , 2 cups black - but whatever I have on hand)
- Pour boiling water over raisins. Let them soak 5-10 minutes or more. Strain in colander/strainer. Add enough flour to take away any residual moisture. This is by feel. I don't want wet raisins. Work them by hand till they feel relatively dry. Do this in the colander/strainer over the sink so that extra flour falls through.

Prep 2
Grate peel from one big  CA lemon and one CA navel orange, Mix with 4 T sugar.

Measure out another 1T sugar, and set aside

Dry  Stuff 
4 cups bread flour (has higher gluten) I admit when I run out of bread flour I use all-purpose.
1 and 1/2 teaspon salt (don't skip this) - but remember that salt retards yeast growth - so I always put the salt far down in the machine or at least not near the yeast

Wet Stuff
1 egg yolk
1/2 stick (4 T) butter I use unsalted 

***

Primero/ I put the dry stuff in the machine
Entonces/Then I put in the raisin mix in the machine
Entonces/Then I put in the orange peel mix in the machine
Entonces/Then I put in the wet stuff in the machine
Entonces/Then I add that last 1 T sugar to the machine
Entonces/Then I put about 2 and 1/4 teaspoons  of GOOD FRESH YEAST in the little trap on the top of my machine . My yeast goes in a trap door on the top of the machine. OR If you add the yeast to your dry ingredients inside your machine instead, then I recommend making a nest in the flour and putting the 1T sugar and yeast together. Yeast likes sugar to grow

(2 1/4 is a typical package of yeast sold in grocery stores around here. (Also my machine won't hold more than that amount of yeast!) However, I buy large bags of yeast at Costco and keep it in a jar in the refrigerator. I always smell my yeast and if it doesn't smell yeasty, I get fresh yeast. Those Costco bags are so economical that even if you put half of it in the compost bin, it's still more cost effective than the packages - Watch the expiration dates on the packaged yeast too. If if doesn't smell like yeast. It won't do the job.)

* * *

Because this is a high rising recipe - you need to make sure you don't just assume your dough cycle will stop on time. I messed up my old machine leaving dough in for too long. So set your machine to the dough cycle, but start checking around 1 hr 30 minutes and keep an eye on it to avoid the dough rising out of the canister and into your machine. I let my dough rise as high as it will go. You can stop sooner for denser bread. Same thing when you proof it. I think some bakers might think that I over rise my bread. I think it's a matter of taste and what you like.

* * *

About 1 hr 30 minutes after I start the machine... I turn my oven onto 200 degrees and spray my muffin pans with cooking spray. The original recipe made 12 regular rolls. My version makes 15 very large rolls. I think you could get 20  (or more) out of this with no problem.

Once the dough cycle is done  to my satisfaction (I run mine for 1:40 - 1 hr 50 minutes) then I take the dough out. Shape the rolls in the muffin pan. The dough is very sticky - because I use so much liquid I think. Watch out for the dough spilling into your oven if you overfill pan (I put a cookie sheet below in case of dough drips, because we like the bigger rolls)

I put the rolls in the 200 degree oven to proof for 20 minutes. You can go longer if you forgot to set your oven early, or if they just look like they need it.

Reset the oven to 350 degrees - It's OK that the rolls are in the oven as the temperature changes.

I last baked them at this temperature for 28 minutes. I checked them around 20 minutes, and simply stuck a good old fork in to test.  Ovens vary. Pan thickness varies. Check them early, maybe eat a sample roll or whatever works to get the right bake on your rolls.

* * *

These rolls don't need anything on them. But I'm sure cheese, peanut butter or butter would be good.

My California Garden - Fuyu Persimmons (Eating and Recipe suggestions)

Fuyu Persimmon

Make prime smoothies and salads

California!

Persimmons started out in China, but now they call themselves California natives - having lived here since the mid 1800's. This year we've had a prime crop. I'm partial to non-astingent Fuyu type, since they taste good either crispy - we eat them out-of-hand like apples or add chunks of them to our main dish salads. Then again, if they soften we scoop them out, freeze them, and make them into delicious smoothies - I throw the frozen pulp together with some pieces of frozen bananas, a little non fat milk and some vanilla - better than ice cream!

Do delicious persimmons grow where you live? https://www.crfg.org/pubs/ff/persimmon.html

Hiking Windy Hill:Glorious Royal Purple Lupine

Windy Hill Arroyo Lupine

I identify with the Lupine Lady, Miss Rumphius, when it comes to lupines. I'd like to carpet the world with their glorious purples and blues. In addition to the Arroyo Lupine I saw hiking Windy Hill yesterday, I'm partial to the big silver-foliaged bush lupines, and miniature bi-color lupines with their little white throats.

If you not acquainted with  Miss Rumphius, I recommend her highly. Like many nature lovers, she wanted to preserve the wildflowers that once thrived before people crowded in. She did it by distributing seed. I haven't had a ton of luck when it comes to getting lupines established in my yard, even though it's supposed to be conducive to my heavy clay soil. I've also read that it's a natural when it comes to discouraging foraging deer. My neighborhood is too surburban for that to be a problem, but I live pretty close to people who do have issues with losing their yard crops to our local mule deer.

Before the Spaniards arrived in California, local folks ate lupine seed, though you needed to know what you were doing to remove the toxins. It makes sense that they are edible, once properly processed, since they are legumes - just like peanuts and other beans.

I'm not interested in snacking on them, just enjoying their brilliant royal purple robes every spring. The draw of Lupines in flower, is one of the things that keep me hiking California.


                                                             

Also On my Flower-Lovin' Hiker's Bookshelf

              

Dungeness is a Local Treat

Dungeness Season -

Monterey or Half Moon Bay?

California!

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You can include it in cioppino or toss it in pasta. 

We like it best plain on salad with a Louie dressing. The Half Moon Bay fisherman I chatted with at our local Farmer's Market likes his best on salad with an olive oil and lemon dressing.

The season is always too short for me. Nothing beats Dungeness Crab!

~ ~ ~

Web Resources

http://www.sfexaminer.com/sanfrancisco/dungeness-crab-fishermen-clawing-toward-big-season/Content?oid=2912171

http://www.dfg.ca.gov/marine/dungeness_crab.asp

Still Life With Sprouts

Brussels sprouts, who knew,

That I was partial to you?

With cranberries, yum!

Recipe: A delicious, and easy, way to make sprouts with fresh cranberries.

My beautiful daughter makes them this way.

http://lacasadesweets.com/blog/2013/11/14/maple-roasted-brussels-sprouts-with-cranberries/

90% of brussels sprouts come from nearby Watsonville! http://patch.com/california/watsonville/love-em-or-hate-em-but-brussels-sprout-season-is-here

Postcard from Casa De Fruta (Field Trip San Francisco Bay Area)

The United States Interstate Highway System was the pride of the country in the late 1950's.   The U.S. put a ton of money into paving highways after the war. Kids that remembered the Great Depression came of age during the great international conflict. After folks came back home they began shuttling around the country on the new highway system burning cheap gas, and enjoying modern access to intercontinental travel.

Casa De Fruta evokes a past era of post-WWII agricultural-centered roadside breaks. Most of these low-key recreational stopovers have gone the way of twenty five cent a gallon gas, Burma Shave signs, and the lack of perceived need for seat belts, but Casa de Fruta remains a roadside rest success. It's got lovely spacious grounds, clean bathrooms, plenty of parking, a place to park your trailer, a playground, a lovely pond complete with ducks, a wonderful little puffer billy train and plenty of fruit, wine, sandwiches and souvenirs. We always stop there on the way to and from trips, like Disneyland, on Interstate Highway 5.

 ~ ~ ~ 

Web Resources

Postcard from Highway 152 - Field Trip San Francisco Bay Area
http://postcardfromcalifornia.blogspot.com/2014/06/postcard-from-hi-152-field-trip-san.html

A Hundred Years of History at Casa de Fruta http://www.casadefruta.com/about-history.php

The U.S. Interstate Highway System
http://www.history.com/topics/interstate-highway-system

CA Highway 152 http://en.wikipedia.org/wiki/California_State_Route_152

Gilroy CA http://en.wikipedia.org/wiki/Gilroy,_California

Western Gardens Field Trip: Sunset Open House

In late spring Sunset Magazine opens it's doors for it's open house, or Celebration Weekend. It's in my own neighborhood and I love to go.

This year I biked over and plunked down my twenty bucks first thing on Sunday morning. Good thing I got there early as I found that one of the talks I wanted to hear was already starting. It was about planting meadows (from turf) to replace lawns. I went back later for my very favorite talk by succulent author Debra Lee Baldwin and the owner and creator of Succulent Gardens. I love their succulents. Spent all my cash in their booth (made a trip to the ATM for more!) on more echeveria for my garden. I highly recommend taking a field trip to the Succulent Gardens fall open house. I'll be back there this year for more beauties. The Santa Cruz county area is gorgeous too.

There are always a lot of good talks at the Sunset Open House. I go for the garden talks but the food and wine are extremely popular as well. In between talks I moseyed on over to check out the tiny houses and demo garden. There's always some kind of vacation house or something similar and it's like touring a playhouse. This years tiny houses were really tiny mobile homes that work like a cottage - though I urge caution in assuming that you could really downsize as most building and safety departments won't permit this type of house for temporary or permanent living. Special situations do allow for them though, so check them out. They cost around $60,000.

Because I live in the area I've walked through the Sunset demonstration gardens many times, but for those who don't come often, just walking the beautiful western style grounds is a pleasure. The celebration includes lots of wine (tasting also I think and maybe beer too - you can tell that's not my thing but it's a big part of the do) and delicious artisinal type food, but seating is really limited. You want to eat early if you want a table - or duck out (return later) and walk over to roomy, green Burgess Park about a mile away and picnic there. There are also representatives from many vacation areas, outdoor and garden products with lots of samples. If you're looking for ideas for your home or yard you'll get plenty.

Current Clip from Succulent Gardens re: their open house. They have lots of activities and classes there but this one is a blowout event and really fun.
"September 26-27, 2014
Succulent Extravaganza!!! Our Fourth Annual at our nursery! Check back for line up of speakers and all the details. "

Highway Five (haiku)

Central Valley Way

Fruit, Nuts, Cotton, and Chavez.

Vital world food source.

 ~ ~ ~

Resources

Cesar Chavez Short Bio of an Important Labor Leader http://www.biography.com/people/cesar-chavez-9245781

History of CA Agriculture : http://harvest.mannlib.cornell.edu/node/11

Why is the Central Valley in California so Important?

http://en.wikipedia.org/wiki/Central_Valley_(California)#National_Farmworkers_Association_.28NFWA.29

Major Languages Spoken: English, Spanish, Hmong, and 27 other languages as well

English-Spanish Dictionary Links for Agriculture: http://extension.oregonstate.edu/eesc/how-to/english-spanish-agricultural-dictionaries

National Hmong American Farmers http://www.nhaf.org

About Rich Language Mix in Central Valley http://scholarship.law.berkeley.edu/cgi/viewcontent.cgi?article=1104&context=bjalp

Free Grub(s) - Chicken Haiku

A few neighbor gals

Stop by unexpectedly

Guess the grubs were good

SLO Down for Farmers (Slow Travel - San Luis Obispo)

Thursdays from 4:00 in the afternoon, through 'till about 9:00 p.m is the time to pull over and head for downtown San Luis Obispo (SLO)  for the Farmer's Market, known locally as Farmers. 

Barbecued locally raised meats galore, a huge variety of ethnic, artisinal and other local eats, live entertainment, alternative and mainstream vendors of every imaginable (and some I never thought of) products, oh and did I forget to mention agricultural produce , mostly local fruits and vegetables along with honey, dairy and meat? Part county fair, part traditional farmer's market this California agricultural tradition is a huge draw for folks all over southern and central CA, not to mention a few like me who live in the Bay Area with our own local markets.

What better excuse for SLOing down the next time you're tooling by on Highway 101?

Daydreaming About Summer in the Land of Fruits and Nuts

Folks used to think fruits and nuts when they thought of California. Now when I tell people where I'm from, they think silicon.

Still, even in Silicon Valley, which is much cooler than the great Central Valley of California,  we still grow 'em. Both damson plums and walnuts  grace my yard and serve the local population of birds and squirrels, not to mention the occasional raccoon, possum or skunk, well.

If we're really lucky we even get a few.

Dogged Delight (Field Trip to Stacks for Breakfast)

This Doggie Founder Sign,
on display at the San Carlos Stacks,
gives a hint as to why this restaurant
is my kind of place

My daughter and I are partial to the local breakfast/lunch chain Stacks. We head over there for brunch when she's home for college and reminisce over  long-ago out-to-lunch memories from her younger days. The staff never seems to mind how long we hang out in the big comfy booths. They also know how to decorate for the winter holidays.

Oh yes, their food is pretty durn good too - especially their blueberry wheat germ pancakes and the yogurt sundae (it's a regular meal not a desert).

The main  link (http://www.stacksrestaurant.com )  doesn't currently show the Stacks in San Carlos and Redwood City.

Persimmons on Parade

Thanks to my good neighbor Jen, we have persimmons this year. I know I could buy them at the downtown Farmer's Market, good ones too. But, around here, buying persimmons is like having to buy lemons. It feels wrong.

I scored both types that grow in the area, Fuyu and Hachiya. We actually have a Fuyu tree in our yard, and we used to get a lot of fruit from it. But no more. The squirrels scored all but one pathetic half of a fruit. Or maybe it was the raccoons. They were certainly busy with our small tomato patch this year.

But, luckily for me I scored with the homegrown persimmons. Of course, as y'all know, the Fuyu are the kind you eat hard. You can eat them out of hand, but we are pretty partial to them in our regular big supper salads. Tonight we had our first local crab salad of the year. Hooray for crab season! The pairing of persimmon and crab is right up there with apples and honey, mashed potatoes and gravy, or apples and cheddar cheese. Some flavors were just meant to go together.

I used some of the ripe Hachiya (you never want to eat those astringent guys until they are good and mushy) in a persimmon cake for Thanksgiving. I lost my original recipe, but there are variants on the web and I just played around with what I found. I'm not actually sure what I ended up putting in other than buttermilk, plenty of persimmon, dark raisins, local walnuts, and no oil or butter. It's basically a very minimal any-kind-of-oil-or-butter with 3 ripe persimmons (about a cup and a half of fruit). Delicious. That is what fruit cake should taste like, not heavy but dense and rich with fruit.

I'm partial to these little darlings in a smoothie with frozen bannana, milk and vanila as well. Heaven. I better freeze up those other two Hachiya's right now so I can have one tomorrow. BTW if the Fuyu get over ripe they work in any of the same way as their astringint cousins. That's why we planted a Fuyu tree. You get the value of both types of fruit.

Good simple California eating. Could food grow any better?