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#228 - In the Kitchen with Rebecca Miller Rebecca Miller, Meteorologist for NBC5 television and WBAP radio in Dallas/Fort Worth, and Carol start rolling in the dough! The mixing and kneading begins when Becky prepares a delicious Wheat Germ and Honey Bread from scratch; a recipe passed down from her father. Then she is ready with the big whisk to help Carol prepare a mouthwatering White Chocolate Coconut Mousse; a recipe inspired by the tales of her trips to South Africa. For more of Carol's recipes, and the most up-to-date weather information, please visit the NBC5 website at: www.nbc5i.com. Wheat Germ & Honey Bread Makes 2 large loaves or 3 medium loaves, depending on size 1/2 cup warm water (105°-115° F) 2 packages yeast 1 teaspoon sugar 7 - 8 cups unbleached flour 1 cup milk + 1 cup water 1 tablespoon salt 1/2 cup honey 3/4 stick butter 2 large eggs, room temperature 1 1/2 cups natural wheat germ Make yeast sponge by dissolving yeast in 1/2 cup warm water in large mixing bowl. Add 1 teaspoon sugar. Cover and set aside for about 30 minutes until frothy. Heat milk and water in skillet over low heat---heat to about 150° F to scald milk. Turn off heat, add salt, dissolve then add butter and let melt. Lightly oil measuring cup before measuring 1/2 cup honey. Add honey to milk/butter. When this has cooled to 110°, add it to the sponge mixture. Add eggs and blend with whisk; add wheat germ and blend with whisk. Stir in flour until dough is kneadable. Turn out onto a well-floured board and knead in the rest of flour, about 10 minutes. Put dough in well-greased bowl, invert dough so greased side is up. Cover with damp towel and let rise until double. Punch down dough. Turn out onto well-floured board, flattening it by hand. Divide into 2 or 3 equal portions, and roll each with rolling pin until 1/2-inch thick. Roll each portion tightly into a loaf; put each into well-greased loaf pan, seams down. Let rise until double. Place pans in cold oven. Heat to 400° F and bake for 15 minutes. Remove loaves, brush with butter, return to 350° oven for 20-30 minutes. Cool then eat if you can wait!. White Chocolate Coconut Mousse Serves 8 1/2 cup coconut milk 6 ounces white chocolate 2 egg yolks 1/4 cup sugar 1 tablespoon cornstarch 1/2 teaspoon coconut extract (or 1 tablespoon coconut liqueur) 1 cup whipping cream 1 tablespoon sugar 4 egg whites 3 tablespoons sugar toasted coconut for garnish Heat coconut milk and white chocolate over medium-low heat, stirring occasionally, until white chocolate is partially melted, about 2-3 minutes. Reserve. For coconut custard: Place egg yolks in a double boiler (or metal bowl placed over a pan of simmering water) along with 1/4 cup sugar, and cook over medium-low heat (with simmering water in the bottom portion of the double boiler), stirring constantly with a whisk, until sugar dissolves, about 2 minutes. Sift cornstarch over egg yolk mixture and whisk to combine. Pour in the reserved coconut milk mixture slowly and cook over medium heat, stirring constantly until mixture thickens, about 3-5 minutes. Stir in coconut extract (or liqueur) and remove from heat. Let cool 10 minutes, stirring mixture occasionally while it cools. Reserve. Using an electric hand mixer in a large bowl, beat whipping cream until almost stiff, about 2-3 minutes. Add 1 tablespoon sugar to whipped cream and continue to beat until mixture is stiff, about 1 minute (don't over-beat or you will end up with butter!). Fold the reserved coconut custard into the whipped cream. Using an electric hand mixer in a large bowl, beat egg whites until soft peaks begin to form, about 2-3 minutes. Add 3 tablespoons sugar to beaten egg whites. Beat until stiff peaks are formed, about 1 minute. Using a rubber spatula, fold custard/whipped cream mixture into egg whites. Spoon mousse into serving bowls and chill thoroughly, about 2 hours, until ready to serve. Sprinkle with toasted coconut to serve. |
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