Sweet One Makes the Salt Crescents!

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Sweet One (Amy) and her Salt Crescents for Easter Dinner!

This Easter, Amy sent out an invitation to the entire family and we have 9 or 10 attending Easter dinner at her and TT's (my son) beautiful new home. We have a complicated blended family, as most do these days!

Amy has been planning her first Easter dinner and I am excited to be a part of it. She decided on a menu of:

Holly's Stuffed mushrooms

My Brie and Artichoke dip 

My Parmesan Asparagus with garlic aioli

Crown Roast of Pork stuffed with apricot basmati rice

Scalloped potatoes

Green beans with bacon and slivered almonds

Salt Crescents

Carrot Cake

I can hardly wait! 

 She and TT invited us to dinner last night and she allowed me to photograph her making the Salt Crescents. She has already started setting her table and it is beautiful! She chose a beautiful Easter runner from Williams and Sonoma with matching little bird salt and pepper shakers, from Pottery Barn. She purchased a beautiful long, low, hand blown, rectangular vase, (Crate and Barrel)  to put the daffodils into jelly beans, as per my blog "Hop to it".  I will post pictures as her table is transformed into a vision of Spring!

Salt Crescents

adapted from Eva Kenly

2 T yeast (Amy used the quick rise variety, it was quick!!)

1 c. warm water (110F-115F)

1/4 tsp. sugar (this helps the yeast to quickly proof)

Dissolve yeast and sugar in the water and allow to proof. About 5 minutes.

1/2 c. evaporated milk, warm

1/4 c. sugar

2 tsp. salt

3 T. olive oil

3 1/2 c. flour

Glaze: 1 egg white, lightly beaten

Topping: 2 T coarse salt

              2 T Caraway, poppy or sesame seeds

In a large bowl, mix the milk, sugar, salt, and oil. Beat in 1 c. of the flour, then add the yeast mixture.

Add 2 c. flour and beat well. Turn out on a lightly floured surface and knead until smooth and no longer sticky, adding more flour if necessary.

Place the dough in a buttered bowl, turning to coat the top. Cover with a tea towel and let it rise, until double in bulk.

Punch down and let the dough rest for five minutes, then divide into equal four parts.

Working with 1 part at a time (keeping remainder covered), shape into ball. Roll on a floured surface into a 9 inch circle. Cut circle into 8 wedges. 

Roll up each wedge, starting from the wide end and rolling towards the point. Shape into a crescent and place on a silpat or parchment lined baking sheet.

Brush crescents with beaten egg whites and sprinkle with salt and/or your choice of seeds. Brush again with egg white. Let rise again, until double, about 30 minutes. (Eva taught to cover lightly, but, the cover sticks to the top of the crescents and rip's the top off) 

Pre heat oven to 400F

Bake crescents for 15 minutes or until golden brown on rack in middle of oven. Unless you are using a convection oven, bake one sheet of crescents at a time, for perfect browning.

*Makes 32 crescents

* I freeze them in freezer bags, and take them out, as needed.

Wee Bear wanted in on the action and just loves "Sweet One"! 

                                                         ~

Mountain Man made it back to his home in Oroville, Washington, his dog "Lucky" by his side! Lucky is lucky for several reason's. One he was rescued by my brother from a litter of 8, and he was the only one to be rescued :-( Lucky is a 60 pound puppy!! Mountain Man left him with his daughter's while he visited in the Southwest, and from what I understand, he was really being a puppy!! He was passed from one daughter to the other and created havoc everywhere he went!! 

This video was shot at the dance we went to at Harold's. Mongollan was playing inside and Young Country played outside!

My brother and I. He is a GREAT brother, I am the lucky one!!

Cheers!
JJ