Paul Gauguin - Harvest Scene
Harvest Scene
Paul Gauguin
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  Dawna Barton - Harvest Home I I I
Harvest Home III
Dawna Barton
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Friday, November 10, 2006

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  Tom Menard - Simple Country
Simple Country
Tom Menard
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Saveur Cooks Authentic American: Celebrating the Recipes and Diverse Traditions of Our Rich Heritage
Saveur Cooks Authentic American:
Celebrating the Recipes and Diverse Traditions of Our Rich Heritage

by the Editors of Saveur Magazine, 1998, Chronicle Books

“On Mennonite farms in south-central Kansas, these meat-filled buns (pronounced ‘BEER-ocks’), which the Mennonites learned to make in Russia during the 18th and 19th centuries, were once served in fields, as part of a working lunch. Today, they’re enjoyed anytime.”

Makes 12

For Dough:

1 teaspoon active dry yeast
5 cups bread flour
1/2 cup sugar
1 1/2 cups lukewarm milk
10 tablespoons butter, melted
2 eggs, lightly beaten

For Filling:
3 tablespoons vegetable oil
1 yellow onion, peeled and finely chopped
1 pound ground beef
4 cups shredded green cabbage
1/4 pound mild Cheddar cheese, grated
2 tablespoons Dijon mustard
Freshly ground black pepper

1.  For dough, dissolve yeast in 2 tablespoons warm water in a small bowl. Mix together flour, sugar, and 1/2 teaspoon salt in large bowl. Add milk, 8 tablespoons butter, and eggs to yeast, then stir into flour (if dough is too dry add more water). Turn dough out onto a lightly floured surface and knead until elastic, about 5 minutes. Put dough in an oiled bowl, turning it to coat with oil, then cover bowl with a clean dish towel and set aside for dough to rise until doubled, about 30 minutes. Punch dough down, then set aside to rise for 30 minutes more.
2.  For filling, heat 2 tablespoons oil in a large skillet over medium heat. Add onions and cook until soft, about 15 minutes. Increase heat to medium-high, add beef, and brown for 8 minutes. Stir in cabbage, cook for 10 minutes, then add cheese and mustard and season to taste with salt and pepper. Cook for 5 minutes more, then set aside to cool.
3.  Preheat oven to 350 degrees F. Return dough to floured surface and divide into 12 balls [illustrations included in cookbook]. Roll out into 6-inch rounds. Spoon about 1/4 cup beef mixture into center of each round, ten fold edges in and pinch closed. Place, seam side down, on an oiled baking sheet and set aside to rise for 20 minutes. Bake until golden, 15 to 20 minutes. Brush tops with remaining 2 tablespoons butter. Serve warm or at room temperature

Featured Archive Recipe:
Nachitoches Meat Pies

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