Kamut Bread Loaf

8 cups Fresh Milled Kamut Flour

3.5 cups Warm Water

6 tbsp Butter

6 tbsp Sugar or Honey (1/4 cup + 2 tbsp)

2 1/2 tsp Salt

4 tsp Instant Yeast

-Prepare the Yeast Mixture: Heat the water to 110-115°F (warm, not hot). Add instant yeast and sugar/honey to the water. Let it sit for 5–10 minutes until frothy. This step ensures your yeast is activated.

-Mix Dry Ingredients: In a large mixing bowl, combine fresh milled Kamut flour, salt, and optional flaxseed or dough enhancer if using.

-Combine Wet and Dry Ingredients: Gradually pour the yeast mixture into the dry ingredients. Add olive oil and mix until a dough forms.

-Knead the Dough: Knead by hand for 8–10 minutes or in a stand mixer for 5–7 minutes. The dough should be smooth, elastic, and slightly sticky. If the dough feels too dry, add a tablespoon of warm water at a time until it reaches the desired consistency.

-First Rise: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–2 hours until it doubles in size.

-Shape the Dough: Punch down the risen dough to release air. Divide it into two equal portions, shape into loaves, and place them in greased bread pans.

-Second Rise: Cover the loaves with a towel and let them rise again for 35–45 minutes until they dome above the pan edges by 1–2 inches.

-Bake: Preheat the oven to 400°F (200°C). Bake the loaves for 20–25 minutes (35 min elevation adjustment), or until the internal temperature reaches 190°F (88°C) and the tops are golden brown.

-Cool and Serve: Remove the bread from the pans and cool on a wire rack. Allow it to cool completely before slicing to avoid a gummy texture.

Maple Glazed Ham

10 lb ham bone in, skin on

30 Cloves (optional for studding the ham - decorative purpose)

Pineapple juice (or 2 oranges)

1 cup water

Glaze

3/4 cup (185ml) maple syrup (sub honey)

3/4 cup (165g) brown sugar , packed

3 tbsp dijon mustard (can sub American or other plain mustard)

3/4 tsp ground cinnamon

1/2 tsp All Spice (or nutmeg)

Instructions 

Take ham out of fridge 1 hour prior.

Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).

Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.

Remove ham rind (skin)

Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)

Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.

Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.

Insert a clove in the intersection of the cross of each diamond on the surface (optional).

Glaze and Baking

Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (for more even caramelisation).

Pour the pineapple juice over the ham. -Or-Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.

Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan)

Pour the water in the baking dish, then place in the oven.

Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.

Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won't peel off with the foil.

Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it "paints" the ham even better – but be sure to save pan juices for drizzling. 

Serving and presentation tips

My favourite sauce: Use pan juices as the sauce – it's loaded with flavour! Pour into a jug and warm so it's pourable. Thin slightly with water if required. Drizzle sparingly as the glaze flavour is intense!

Other condiments: Dijon mustard, wholegrain mustard, onion jam, tomato chutney, cranberry sauce.

Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!

Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)

Leftovers: See list in post for recipe using leftover ham and ham bone!

Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze – don't forget the bone! See How to Store Glazed Ham for directions.

Ultra Creamy Mac and Cheese (not baked)

3 cups (16 oz) macaroni noodles measured dry

5 tablespoon butter

4 tablespoon all-purpose flour

2.5 cups milk I use 2%

1.5 cups heavy cream or whipping cream

2.5 cups sharp cheddar shredded

1 cup monterey jack shredded

½ teaspoon mustard powder (Skip)

½ teaspoon garlic powder (1/4 tsp)

½ teaspoon onion powder (1/4 tsp)

pinch of smoked paprika (Skip)

salt and pepper, to taste (salt only)

1. Boil the macaroni noodles in a large pot of salted water according to package instructions. Drain and set aside.
2. In a large saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook the mixture, whisking constantly, for 2-3 minutes until it becomes a light golden color.
3. Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Continue cooking the mixture, whisking frequently, until it thickens and comes to a simmer.
4. Reduce the heat to low and stir in the grated cheddar and Monterey jack cheeses, mustard powder, onion powder, garlic powder, and smoked paprika. Stir until the cheese is fully melted and the sauce is smooth.
5. Add salt and pepper to taste
6. Add the cooked macaroni noodles to the cheese sauce and stir until the noodles are glossy and well-coated.
7. Enjoy your extra creamy and cheesy mac and cheese!

Light Fluffy FMF Biscuits

2 cups FMF + extra for rolling  (I use soft, white wheat milled on the pastry setting of my wonder mill)

6 TBSP of frozen grated butter unsalted

3/4 cup buttermilk

1 tsp salt (reduce by half if using salted butter)

2 tsp baking powder

1/4 tsp baking soda (if using regular milk increase baking powder to 2 1/2 teaspoons and delete the baking soda)

Mix 1-1/2 cups of flour and 3/4 cup of buttermilk and refrigerate overnight.

Mix all the frozen grated butter and 1/2 cup of flour and freeze overnight.

Next morning, mix the salt, baking powder, and baking soda to the buttermilk mixture.

Then mix the frozen butter mixture into the buttermilk mixture. (Add more buttermilk, if needed to get the consistency of the dough that you want)

Knead the dough a few times and pat (roll) out to 1/2”-3/4”.

Bake 450 degrees 10-13 min.

Caramel Maple Popcorn

For a hardening caramel:

2 tbsp butter

3/4 cup maple syrup

1/2 batch of popcorn 

1/2 cup maple syrup

Line baking sheet with parchment and preheat oven to 250F. 

To make stove-top popcorn:

Coat a medium-sized heavy-bottomed pot with olive oil spray and place over medium-high heat. To the oiled pot, add 1/3 C popping corn and cover with a lid. Shake the pot every minute or so to rotate the kernels. Once they begin to pop, continue shaking the pot occasionally to prevent burning. Once most of the kernels have popped, remove pot from heat.

To make the caramel:

In another pot, place butter and 3/4 C of the maple syrup over medium-low. Simmer 8-10 minutes, until it reaches “soft ball” stage (it will stiffen when a drop of the syrup is added to a cup of cold water). 

Pour hot syrup over the popcorn and quickly stir to coat. Spread onto the parchment, removing any unpopped kernels, sprinkle with salt, and bake at 250F for 10 minutes. Meanwhile, heat remaining 1/2 C maple syrup in your pot, simmering for 5-8 minutes until it reaches “soft ball” stage. Pull popcorn from oven and pour hot maple syrup over top, stirring to coat.

Original Authentic Fettuccine Alfredo

1 pound dried or fresh fettuccine pasta

½ pound (2 sticks) unsalted butter (preferably European style), at room temperature and sliced

½ pound finely grated parmesan cheese (preferably Parmigiano Reggiano)

Kosher salt, to taste

Bring a large pot of water to a boil, then salt generously with kosher salt. Cook the fettuccine, stirring often during the first 4 minutes and occasionally after that, according to package directions, until al dente.

Drain the pasta, reserving 1 cup of pasta water (or more to reheat the pasta later, if you predict you will have leftovers).

Return the pasta to the pot, off heat, and stir in the sliced butter, a small pinch of salt, half the cheese and a splash of the reserved pasta water (about ¼ cup). Toss the pasta vigorously, adding the rest of the cheese and more pasta water as needed for the sauce to emulsify. If you are having trouble getting the cheese to melt quickly, it's okay to turn the heat on low under the pot. Just work quickly so the sauce doesn't curdle.

Serve on warmed plates (see notes) with more parmesan cheese and a fresh grinding of black pepper.

Notes:

How to Warm Plates

Stack your plates or bowls and place them in the oven, at its lowest setting (usually 150ºF), for 15 minutes. Alternatively, if your plates/bowls are not oven safe, just run them under hot water and dry with a kitchen towel before plating the food.

Authentic Alfredo sauce tends to want to solidify when served in cold plates, due to the temperature shock.

Storage and Reheating

While fettuccine Alfredo tastes best when freshly made, that doesn’t mean you shouldn’t enjoy your leftovers!

The leftovers will keep in the fridge for up to 5 days, stored in an airtight container. They do not freeze well.

Reheat on the stove, over medium-low heat, adding more water (or pasta water, if you remembered to save extra) and butter.

Fresh Milled Sourdough Blueberry Discard Bread

INGREDIENTS

Dry Ingredients:

2 cups (250 g) all-purpose flour

2 teaspoons (10 g) baking powder

½ teaspoon (2.5 g) salt

1 tablespoon (15 g) corn starch (I skip)

1 cup (148 g) blueberries (fresh or frozen)

Wet Ingredients:

1 cup (200 g) granulated sugar

8 tablespoons (113 g) unsalted butter (melted)

2 (2) large eggs

½ cup (125 g) sourdough starter discard

3 tablespoons (45 g) sour cream (or plain greek yogurt)

zest of half a lemon

¼ cup (60 g) milk

1 teaspoon (5 g) vanilla extract

Crumb Topping:

1.5 tablespoons (21 g) butter (melted)

¼ cup (50 g) granulated sugar

¼ cup (30 g) all-purpose flour

INSTRUCTIONS

(Elevation adjustment 450°F, then 375°F and takes at least 60 min.)

Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a 9" x 5" loaf pan with parchment paper.

For the crumb topping, place 1.5 tablespoons (21 g) butter, ¼ cup (50 g) granulated sugar, and ¼ cup (30 g) all-purpose flour in a bowl and use a fork to mix it until it becomes a coarse crumble. Set aside.

In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 teaspoons (10 g) baking powder, ½ teaspoon (2.5 g) salt, and 1 tablespoon (15 g) corn starch (I don't use the cornstarch).

In a medium bowl, whisk together 1 cup (200 g) granulated sugar, 8 tablespoons (113 g) unsalted butter melted, zest of half a lemon, ½ cup (125 g) sourdough starter discard, 2 large eggs, 3 tablespoons (45 g) sour cream, ¼ cup (60 g) milk, and 1 teaspoon (5 g) vanilla extract until fully combined. Add to the dry ingredients and fold in 1 cup (148 g) blueberries.

Pour the batter into the loaf pan and sprinkle the crumb topping over the top. Lower the oven temperature to 350°F (176°C) and bake the loaf for 45-60 minutes. Check for doneness with a toothpick around 45 minutes. If the top is browning too quickly, tint with aluminum foil and continue baking until a toothpick comes out clean.

Remove the loaf from the oven and allow it to cool completely in the loaf pan before slicing.

NOTES

Fresh or Frozen Blueberries: We chose fresh blueberries for this sourdough blueberry bread with a crumb topping. While frozen blueberries work just as well, keep in mind that they may cause the batter to turn a bit purple!.

How to Store

Room temp: Sourdough blueberry bread can be stored in an airtight container at room temperature for up to 5 days.

Refrigerate: For longer storage, store it in an airtight container in the fridge for up to a week.

Freeze: Wrap the slices individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. They will stay fresh for up to 3 months in the freezer.