8/2/2019 Recipes From the Homemade Pantry by Alana Chernila
3/8
For Joey,
Sadie,
and Rose
We cannot go back in time. Instead, we must
reinvent life for ourselves.
LAURIECOLWIN
Copyright 2012 by Alana Chernila
Photographs copyright 2011 by Jennifer May
All rights reserved.
Published in the United States by Clarkson Potter/Publishers,
animprint of the Crown Publishing Group, a division of Random
House,
Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON POTTER is a trademark and POTTER with colophon is a
registered trademark of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
[CIP data]
ISBN 978-0-307-88726-9
eISBN 978-0-307-95326-1
Printed in China
Design by Stephanie Huntwork
Cover Jacket design TK
Cover Jacket photography TK
10 9 8 7 6 5 4 3 2 1
First Edition
8/2/2019 Recipes From the Homemade Pantry by Alana Chernila
5/8
DAIRY
BUTTER makes 6 to 8 ounces (12 to 16 tablespoons)
1 Combine the cream and salt in the bowl of a stand mixer
fitted with the paddle attachment and cover with a dishtowel to
prevent splattering. Beat at medium to high speed,
peeking in every 20 seconds or so. In 1 to 3 minutes, the
cream will be whipped and airy, then it will stiffen. After
that, the cream will break, and you will have both liquids
and solids in the bowl.
2 When the fat separates from the buttermilk, pour the
buttermilk into a jar and refrigerate to use within 3 days.
(It will make remarkable Pancakes, page 144.)
3 Run your hands under cold water, then squeeze the butter
together, kneading it in the bowl. Place the bowl in the
sink, rinse the butter in cold water, and squeeze it again.
Repeat this process until the water runs clear and the
butter does not release any liquid when you press on it.
storageroom temperature covered container or butter bell, 5
days
fridge covered container, 1 weekfreezer roll and cut into
sticks, wrap individually in plastic
wrap and a freezer bag, 3 months
1 pint heavy cream
teaspoon kosher salt
tense moments ~ Dont skimp on the squeezing andkneading of the
butterif you do, the buttermilk still trapped in
your butter will cause the butter to go rancid within a day!
So
keep kneading until there is no sign of cloudy buttermilk
coming
out of the butter.
8/2/2019 Recipes From the Homemade Pantry by Alana Chernila
7/8AISLE 9
220
GRAHAM CRACKERS makes 45 to 50 2 3-inch crackers
1 In the bowl of a stand mixer, combine the flours with the
salt, baking soda, baking powder, 1 teaspoon of thecinnamon, and
the brown sugar. Mix for 10 seconds using
the paddle attachment, then add the butter and shortening.
Mix on medium speed for 30 seconds.
2 Combine the honey and vanilla with cup cold water in a
liquid measuring cup and stir to combine until the honey is
mostly dissolved. With the mixer running on medium-low
speed, slowly pour the honey mixture into the bowl, giving
the mixture time to absorb the liquid. Continue to mix for
another 20 seconds, or until the dough comes together. Itwill
still be slightly crumbly. Push the dough into a ball,
wrap it in waxed paper, and refrigerate for at least 2
hours,
and up to 3 days. (The dough can be wrapped and frozen
at this point.)
3 Take the dough out of the refrigerator about 20 minutes
before you are ready to bake. Preheat the oven to 350F.
Cut the dough in half, and lay one half between two sheets
of waxed paper dusted with rye flour. Roll the doughas thin as
you can get it, ideally 18inch. It will still be
slightly crumbly, but just press it back together and keep
rolling. Use a pizza wheel, crinkle cutter, or knife to cut
2 3-inch rectangles. Use a spatula to separate the
rectangles from the waxed paper and set them on an
ungreased baking sheet. The crackers wont spread, so
they can be quite close. Reroll any scraps and repeatthen
repeat again with the second half of the dough.
4 In a small bowl, combine the remaining teaspooncinnamon with
the granulated sugar. Sprinkle the crackers
with the cinnamon mixture and prick the dough several
times with a fork. Bake for 15 minutes, or until just
starting to brown at the edges. Cool on a wire rack. The
crackers are great out of the oven, but their flavor and
texture improves the next day.
1 cup (5 ounces) all-purpose
our cup (3.38 ounces) whole
wheat our
cup (1.75 ounces) rye
our, plus more for dusting
teaspoon salt
teaspoon baking soda
teaspoon baking powder
1 teaspoons ground
cinnamon cup (2 ounces) packed
dark brown sugar,
homemade (page 51) or
store-bought
3 tablespoons cold unsalted
butter, cut into 1-inch cubes
4 tablespoons (2 ounces)
shortening (see page 217),
cut into 1-inch cubes
4 tablespoons honey 2 teaspoons Vanilla Extract,
homemade (page 65) or
store-bought
1 teaspoon granulated sugar
storageroom temperature
covered container, 10 days
fridge unbaked dough inwaxed paper, 3 days
freezer unbaked dough,wrapped in plastic and afreezer bag, 4
months (thaw
in the refrigerator beforerolling out); baked crackers,freezer
bag (recrisp in a
375F oven for 5 minutes),4 months
