DAY Recipe

DIRECTIONS

Squeeze juice from lemon halves into large bowl of cold water; add squeezed lemons. Cut off stem and top 3/4 inch of 1 artichoke and discard. Using scissors, trim sharp tips from leaves. Place artichoke in lemon water until ready to cook. Repeat with remaining artichokes.Drain artichokes and cook in large pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes. Drain artichokes well. (Can be prepared 8 hours ahead. Cover and refrigerate. Steam artichokes 10 minutes to rewarm before continuing.)

Mix extra-virgin olive oil, grated pecorino Romano cheese, 1 1/2 teaspoons black pepper and 3/4 teaspoon salt in small bowl to blend. Gently press artichoke leaves outward from center to open artichokes slightly. Pull out small purple-tipped leaves, then scoop out fibrous choke. Place 1 artichoke on each of 4 plates. Sprinkle artichoke cavities with salt and pepper. Drizzle 1 tablespoon cheese dressing over each artichoke. Divide remaining cheese dressing equally among 4 small ramekins; serve dressing with artichokes.

DIRECTIONS

Step 1: Mixing the Batter
In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.

To make by hand: Combine the milk, the remaining sugar, salt, oil or butter,and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloonwhisk or dough whisk, at least 40 strokes by hand, until thick and sticky.Add the yeast mixture and beat vigorously for 1 minute more. Continue to addthe remaining flour gradually, 1/2 cup at a time, then beat vigorouslyanother 100 strokes, about 2 minutes. The batter will stay sticky. Scrapedown the sides of the bowl with a spatula.

To make by mixer: Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorouslyabout 2 minutes on medium speed. The batter will stay sticky. Scrape down thesides with a spatula.

Step 2: Panning and Rising
Generously gease the bottom and sides of the coffee cans or glass baking canisters. Divide the batter evenly between the 2 molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers. Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (overrisen loaves collapse during baking). If the batter overrises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.

Step 3: Baking, Cooling and StorageAbout 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350° (325° if using glass molds).

Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes. Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.

Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.

DIRECTIONS

Pulse together flour, sugar, baking powder, and salt in a food processor. Add suet and pulse until mixture resembles coarse meal. Transfer mixture to a bowl. Drizzle evenly with milk and stir with a fork until incorporated. Knead until a slightly sticky dough is formed.

DIRECTIONS

Remove zest from oranges in long 1/2-inch-wide strips with a vegetable peeler and remove any white pith from zest. Julienne zest diagonally and transfer to a small saucepan. Cover zest with cold water and bring to a boil, then drain and repeat. Drain again and pat dry.

Bring 2 cups water with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved. Add zest and simmer, stirring occasionally, until translucent and tender, about 25 minutes.

Cool zest in syrup, then drain, discarding syrup. Set on a rack over a baking sheet to catch drips and arrange zest on rack, separating strips with a fork. Dry zest 1 hour.Cooks’ notes:
• Zest may be candied up to a week ahead and kept in an airtight container.

• Leftover zest makes a great addition to rice pudding, pound cake, or ice cream.