from our kitchen

Party Staters

Stir up some fun with these natural fruit syrups from Monin. Flavors such as strawberry, mojito mint, and mandarin orange turn lemonade, iced tea, and club soda into refreshing drinks perfect for warm-weather get-togethers. Drizzle raspberry syrup over fresh peaches and ice cream, or add a splash of almond to your next cobbler. Brush lemon or lime syrup on cooled cake layers before frosting. Sweeten a cup of coffee with hazelnut or praline syrup, or mix-andmatch cinnamon and gingerbread syrups for spiced teas. Choose from more than 70 fresh flavors ($6.95 for a 750ml bottle, or order a sampler pack of 12 [50ml] bottles for $8.95). For recipes and more information, visit www.monin.com.

Important Safety Message

Because several readers have contacted us regarding problems with the Icebox Rolls recipe on page 154 of our April 2004 issue, we've learned that it contains an error. Combining the water and shortening exactly as we describe in the instructions could, in some cases, cause the mixture to ignite, creating dangerous fire and safety hazards. The correct recipe is printed below.

ICEBOX ROLLS

MAKES 3 TO 4 DOZEN

PREP: 15 MIN.; STAND: 35 MIN.; CHILL: 12 HRS.; RISE: I HR., 30 MIN.; BAKE: 15 MIN. PER BATCH

1 cup boiling water

½ cup shortening

1 (¼-ounce) envelope active dry yeast

½ cup warm water (100° to 110°)

1 teaspoon sugar

2 large eggs

½ cup sugar

1 teaspoon salt

5 cups bread flour

¼ to ½ cup butter, melted

POUR 1 cup boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 minutes or until completely cooled.

STIR together yeast, ½ cup warm water, and 1 teaspoon sugar in a glass measuring cup; let stand 5 minutes.

BEAT eggs at medium speed using a heavy-duty stand mixer; add ½ cup sugar and 1 teaspoon salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended.

COVER and chill dough 12 hours or up to 5 days.

TURN dough out on a lightly floured surface, and roll to ¼-inch thickness. Cut with a lightly floured 2 ½-inch round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets.

COVER and let rise in a warm place (85°), free from drafts, 1 ½ hours or until doubled in bulk. Brush rolls evenly with melted butter.

BAKE at 400° for about 15 minutes or until golden brown. Brush again with melted butter, if desired.

Ground Beef: Building the Best Burger

After testing the top-rated Stuffed Border Burgers for this month's "What's for Supper?" menu (page 174), the Foods staff had a lively discussion about the makings of a perfect hamburger. We all agree that you definitely want to start with fresh, good-quality ground beef-but what about that lean-to-fat ratio? And is it really worth it to pay more for an expensive cut of ground beef? There were lots of different opinions, so we headed for the local supermarket to do a little research.

Prices will vary according to store and weekly specials, but the minimum percentage of lean meat found in the different types of ground beef is set by government standards. We weighed the ground beef before and after cooking, shaping four burgers from each pound of meat.

Extra-lean ground beef ($4.19 per pound) and ground sirloin ($3.99 per pound) were both labeled 92% lean, but we found the sirloin had a much better flavor and was not quite as dry. Ground round ($3.29 per pound and 85% lean) proved to be the group's favorite. Juicy and flavorful, it tasted considerably less greasy than ground chuck ($2.79 per pound and 80% lean). Whether pan-fried or grilled, they all yielded a cooked weight of around 12 ounces, which let us know that there was still a good bit of fat hanging around in some of those burgers. Ground beef ($1.69 per pound and 73% lean) yielded a cooked weight of 10 ½ ounces and left an alarming amount of grease in the skillet. Where cost is concerned it's a bargain, but if a recipe doesn't allow for a good bit of fat to be drained off after browning (such as meat loaf or stuffed peppers), then opt for a leaner cut.

MARY ALLEN PERRY

Copyright Southern Progress Corporation May 2004
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