Memorial Day is the first celebration of the summer holiday. Many spend their time at the poolside, beach, or picnicking. Food, family, and fun are key to this holiday.
This holiday celebration to honor those who have served and lost their lives protecting America. This holiday started shortly after the Civil War. We deeply appreciate the sacrifice of many and their families. This traditionally was known as decoration day. As a child I remember going to Almo, Idaho (a small town near the City of Rocks & Burly Idaho) to clean up the family cemetery and decorating the graves for Memorial Day.
Enjoying family traditions and recipes during Memorial Day weekend creates a connection between ourselves and those who went on before us. We all have those tried and true recipes that come with no recipe card. It is fun to create your own traditions and recipes for the holidays.
This Memorial Day our menu will include Ciabatta and Cherry Almond Bundt Cake. It is one last time before the summer heat to get a few great bakes created. Ciabatta is a great, simple bread to start learning to create your own loaves of bread. The bread created by Arnaldo Cavallari, a miller, in Verona, Veneto, Italy in 1982 as a response to the popular French baguettes. This is a perfect bread for transportation.
3 3/4 cups of White whole wheat flour
2 1/4 Tsp. Dry Active Yeast (1 package)
2 1/4 Tsp. Salt
1 1/2 cups cold water
1/2 cups cold water
Olive oil for pans and the rising bowl
Bosch Mixer (I used the hand mixer) with dough hook(s)
Place flour, yeast (on the right side of the flour), and salt (on the left side of flour) 1 1/2 cup water in mixer bowl. Begin mixing on low. When the dough begins to form drizzle remaining 1/2 cup into the bowl and raise mixer to the next level up. Mix the dough for 5-8 minutes. You will know it is ready when it is stretchy and smooth.
Place dough in a square plastic container (enough room for bread to rise) with side oiled with olive oil. The square container assists with keeping the bread the proper shape for baking. Place lid on top. The lid keeps the dry skin from forming while bread rises. Raise dough until double in size about 1 1/2 – 1 3/4 hours at room temperature.
Dust a workspace well with flour (the dough will be sticky). Allow for it to naturally fall out of the container onto a floured surface. Coat the top of the dough with more flour. Handle the dough very carefully, don’t pat back down. You want to keep as much air as possible in the dough. Cut the dough lengthways into 4 equal sized loaves. Slightly stretch each piece lengthways and place on oiled baking trays. Let rest 30-45 min on a baking sheet.
Pre-heat oven 425 degrees. Baked bread 25 min. until golden brown and sounds hollow when tapped. Cool completely on wire racks.
Cherry Almond Bundt Cake
3/4 cup quartered Natural Bordeaux Maraschino Cherries
- rinse cherries
- dry well with paper towels
- toss with 2 tablespoons flour
- set aside
You can make your own maraschino cherries (make two days in advance)
- 1 pint of sour cherries
- 1 cup maraschino liqueur (possible substitutes are Amaretto, Grand Marnier, or contact your local store for assistance)
- Bring liqueur to a simmer. Turn off the heat, and add the cherries, stir, let cool, and pour into jars. Refrigerate. Make these a day or two before using. Cherries last for months.
1 Cup all-purpose white flour
2 teaspoons baking powder
3/4 cup unsalted softened butter (do not microwave)
3/4 white sugar (pulse slightly in the food processor before measuring)
Zest of 1 lemon
1/8 cup plus 2 tsp. finely ground almonds
3 large eggs
Pre-heat oven 350 degrees. Fluff flour and baking powder until well mixed in a bowl. Add all ingredients except the cherries to the mixer bowl, mix on medium speed for 2 minutes. Lightly fold cherries into batter. Place in a well butter bundt pan. Bake 25-45 min. When cooled and cake starts to pull from sides of pan remove from pan to cooling rack. Finish with Ganache and toasted almonds (place sliced almonds in a warmed pan and toss lightly until golden brown) on top.
Ganache
1 1/2 cups of heavy cream
1 lb. semi-chocolate or bittersweet chocolate chopped (we recommend 61% cacao)
In a heavy saucepan, bring heavy cream to boil. Turn off the heat. Add chopped chocolate pieces and let it rest until melted (this is key). Use a rubber spatula to stir the mixture until all the pieces are melted. Pour it into a room-temperature bowl, cover with plastic wrap. Refrigerate ganache until it is firm.
The weekend meal included trout almondine, roasted garlic green beans, ciabatta bread, and cherry almond cake. A nice pinot noir is served with the meal.
May your holiday be filled with great memories and remember your lifestyle is worth the best.
@4ChionLifestyle
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Shopping List
1 lb. Land O’ Lakes butter
Natural Bordeaux Maraschino Cherries
1 lb. natural almonds
1/2 lb. sliced almonds
All-purpose white flour
1 quart Heavy Cream
1 lb. 61% cacao semi-sweet or bittersweet chocolate
1 dozen eggs
1 small can Baking Powder
5 lbs. White whole wheat flour
