Wild Mushroom Quesadilla, Monkey Bread

Dinner 3/01

Wild Mushroom Quesadilla

Dessert

Monkey Bread
(recipe below)

The wild mushroom quesadilla was a combo of shiitake, oyster and bluefoot mushrooms, with sliced red bell pepper, red onions and mozzarella Teese between red pepper tortillas cooked on the griddle.

For dessert, Liz made Monkey Bread again -- the recipe (below) is adapted right off the label that came with the '50s style earthenware mold. Here it comes out of the oven...



...Monkey Bread unmolded, ready to be glazed and eaten. Delicious with bourbon... er, so I am told. ;)



Monkey Bread

2 tbs. soy margarine to grease pan

Dough

3/4 c. warm soy milk
1/2 c. warm water
2 tbs. soy margarine, melted
1/4 c. sugar
2 tsp. yeast
3 1/4 c. all purpose flour
1/2 tsp. salt

For Sugar Coating

1 cup firmly packed light brown sugar
2 tsp. ground cinnamon
6-8 tbs. (about 1 stick) soy margarine, melted

For Glaze

4 tbs. soy margarine
1/2 cup firmly packed light brown sugar
1/4 cup maple syrup
1 tsp ground cinnamon
1 tbs. water

1. Grease monkey bread pan with soy margarine.

2. For the dough, in a bowl whisk soy milk, water, melted soy margarine, sugar and yeast.

3. In the bowl of an electric mixer fitted with dough hook, combine the flour and salt and beat on low speed just until combined. Slowly add the soy milk mixture and beat until the dough comes together, 1 to 2 minutes. Increase the speed to medium and beat until the dough is shiny and smooth, 5 to 6 minutes.

4. Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute. Form the dough into a ball. Coat the inside of a large bowl with nonstick spray (or soy margarine), place the dough in the bowl and cover with plastic wrap. Let stand in warm place until doubled in bulk, about 1-2 hours.

5. Prepare sugar coating: In bowl, stir together the brown sugar and cinnamon. Put the melted soy margarine in another bowl. Set aside.

6. Turn the dough out onto a floured surface and shape into an 8 inch square. Cut the dough into 6 equal strips, then cut each piece crosswise into 8 pieces to form a total of 48 pieces. Roll each piece into a ball, dip in soy margarine, and roll in sugar mixture. Stack balls into pan, cover with plastic wrap, and let rise 30-45 minutes in warm place. (Don't let it rise over the top edge of the mold).

7. Position a rack in the lower third of an oven. Place mold on a sheet pan to catch any drips during baking. Preheat oven to 350F degrees.

8. Remove plastic wrap and bake in 350F degree oven for 20 minutes. Cover pan loosely with aluminum foil to prevent over browning and bake additional 25-35 minutes more until bread springs back when touched.

9. Meanwhile, make the glaze: In a saucepan over medium heat, combine the soy margarine, brown sugar, maple syrup, cinnamon and water. Heat, whisking, until the ingredients are dissolved. Bring to a boil and boil for 1 minute. Remove the pan from the heat and cover to keep warm.

10. Transfer the bread pan to a wire rack and let cool for 5 minutes. Run a knife around the edge of the mold, and turn the bread out onto a plate and let cool for 10 minutes. Using a spoon, drizzle the warm glaze over the top and side of the bread. Let the glaze set for about 10 minutes. Serve the bread warm.

Tags: teese, mushrooms, dessert, monkey bread, vegan, food, dinner, tofu666