Sourdough Hot Brown Recipes
HOT BROWN
On any given day in the 1920s, more than 1,200 people would dance the night away at Louisville's Brown Hotel. When the fun wrapped up in the wee hours, the partiers would be ravenous, so hotel chef Fred Schmidt created this spin on ham and eggs: an open-face turkey sandwich with bacon and a Mornay sauce. The hotel still serves the dish, but if you can't get there, try this variation on it. We crumbled the bacon so you get a bit in each bite!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 hot brown sandwiches
Number Of Ingredients 12
Steps:
- Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
- Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
- Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
- Crumble the bacon over the sandwiches. Sprinkle with the parsley.
SOURDOUGH BROWN BREAD
This is something I came up with when I had some leftover proofed sourdough starter that I needed to use up. And it turned out to be yummy! I used my KitchenAid mixer to mix and knead the dough, but I suppose you could make this dough in your bread machine, then pull it out, shape it and bake in the oven. Note: Prep time does not include rising time.
Provided by Kater
Categories Sourdough Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- If using an ABM, place ingredients in bread machine pan in order according to the manufacturer's specifications.
- Select dough cycle and press start.
- If using KitchenAid mixer, or doing by hand, combine all ingredients and knead.
- Turn dough out onto lightly floured surface and shape into desired loaf.
- Place in greased loaf pan and let rise, covered, until dough has doubled.
- Uncover and bake at 350 degrees for about 30 minutes, or until bread sounds hollow when tapped.
- Immediately remove from pan and let cool on wire rack.
- For a soft crust, brush top with melted butter.
Nutrition Facts : Calories 2852, Fat 49.7, SaturatedFat 28.4, Cholesterol 125.8, Sodium 3920.2, Carbohydrate 529.9, Fiber 21.6, Sugar 64.3, Protein 69.2
ORIGINAL HOT BROWN
This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.
Provided by BIKEMAMA96
Categories Meat and Poultry Recipes Turkey
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
- Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
- Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.
Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g
SOURDOUGH HOT CROSS BUNS
Enjoy baking sourdough bread? Then you have to give these hot cross buns a go. They take more effort, but the result is some of the best buns you'll ever taste
Provided by Barney Desmazery
Time 1h5m
Number Of Ingredients 10
Steps:
- Before you start, ensure the sourdough starter is very bubbly (if it's not, feed it and wait until 1 tsp of the starter floats in warm water). Tip 200g of the starter into a large bowl with all but 2 tbsp of the egg, the milk, flour, sugar, cinnamon, mixed spice, orange zest and raisins. Mix with your hands until you have a shaggy dough (all the flour should be mixed in). Or, do this in a stand mixer fitted with a dough hook. Cover with a clean, damp tea towel and leave to prove for 30 mins. Cover the rest of the sourdough starter and keep chilled.
- Work the butter and 1 tsp salt into the dough by squashing it in using your hands. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy (again, this can be done in a stand mixer fitted with a dough hook). Form the dough into a ball, then return it to the bowl. Cover and leave somewhere slightly warm for 3-4 hrs to prove until the dough has almost doubled in size.
- Tip the dough onto a floured work surface and knead briefly, then divide into 12 pieces, about 100g each. Roll the pieces into balls and arrange on a baking tray lined with baking parchment, leaving some room between each. Cover with a clean, damp tea towel, then leave to prove again for 2-3 hrs at room temperature until doubled in size, or chill overnight (this will result in better flavour and a neater shape).
- If the buns have been chilled, remove from the fridge 1 hr before baking. Heat the oven to 200C/180C fan/gas 6. Brush the buns with the reserved egg. Tip the remaining starter into a piping bag fitted with a small nozzle, and pipe crosses onto the buns. Bake for 20-25 mins until light brown. Leave to cool slightly and serve warm, or cool completely. Best eaten on the day, but will keep for two days in an airtight container.
Nutrition Facts : Calories 343 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.09 milligram of sodium
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