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Joy the Baker

Joy the Baker

Joy the Baker

For the past twelve years on JoyTheBaker.com, I’ve created recipes that are classic and approachable with a little twist that usually involves bacon or browned butter. I want my recipes to be an irresistible invitation and a pep talk, because baking can be intimidating at first, but once you work through the basics, there will be endless delicious things coming out of your oven. In 2017, I launched The Bakehouse, a baking school, out of my home studio in New Orleans. I gather a dozen students at a time around my large marble island and teach pie baking, biscuit making, and cake decorating. It’s the most rewarding way I’ve found to take my work offline and to make new friends. Now you, too, can experience The Bakehouse warmth and camaraderie, just as my students do! I couldn’t be more excited about this premiere issue of Joy the Baker. Friends, it’s going to be a delicious holiday!

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Country:
United States
Language:
English
Publisher:
Heinrich Bauer Publishing, L. P.
Frequency:
One-off
US$12.99

in this issue

2 min
almond confetti cookies

MAKES ABOUT 18 COOKIES 1½ cups all-purpose flour1 teaspoon baking powder1 teaspoon cream of tartar½ teaspoon baking soda½ teaspoon salt½ cup unsalted butter, at room temperature¾ cup granulated sugar1 large egg1 teaspoon pure vanilla extract½ teaspoon almond extract½ cup Christmas confetti sprinkles (I prefer confetti or jimmies over nonpareils) 1. In a medium bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt. 2. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3-4 minutes. Add the egg and extracts; beat until thoroughly combined. 3. Reduce the mixer speed to low and slowly add the dry ingredients into the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture…

2 min
what i learned in new orleans

WHEN PEOPLE ASK ME WHY I MOVED FROM LOS ANGELES TO NEW ORLEANS, I RESPOND WITH A QUESTION: Have you ever been to New Orleans? If you have, then I feel like you can answer your own question. There’s a spirit here unique to itself. It’s celebratory, raw, and emotive. Here, all the joys and sorrows of life are celebrated all the same. I moved to New Orleans in early January 2014 because the city called me to her. After several visits over a handful of years, New Orleans felt like the place I needed to be. Such is the way of a magical city: She’ll call to you until you heed. I also moved to New Orleans in an elaborate attempt to end a romantic relationship without having an actual…

1 min
about the bakehouse

SINCE 2017 I HAVE GATHERED AMATEUR BAKERS FROM ACROSS THE COUNTRY AT MY HOME STUDIO THAT I CALL THE BAKEHOUSE. The space is my baking dreams come to life: It has a huge open kitchen, a generous marble island, and a dining table large enough for a small army of people. I teach near weekly baking classes at The Bakehouse, making new friends in the name of biscuits and pie. The Bakehouse is a shotgun home built in the early 1900s in the historic New Orleans Bywater neighborhood. The Bywater area is known for its traditional architecture, lush greenery, and characters as colorful as the brightly painted shotgun homes. You’ll find the city’s sweetest restaurants, art galleries, curio shops, and community gardens within walking distance. It’s been a really special place…

2 min
muffuletta deviled eggs

MAKES 24 ▶ FOR THE EGGS 12 large eggs½ cup mayonnaise2 tablespoons Creole or whole grain mustard½ teaspoon Worcestershire sauce2-3 tablespoons heavy cream, depending on how loose you want the fillingSea salt and freshly ground black pepper to taste ▶ FOR THE TOPPING ½ cup cubed salami½ cup diced ham½ cup cubed provolone cheese½ cup finely minced olive salad (you can use giardiniera or just plain diced pitted green olives)CapersFinely minced chivesOriginal Louisiana hot sauce, optional but delicious 1. Fill a large pot with water about 6 inches deep and bring to a rolling boil over medium heat. Take the eggs out of the refrigerator just as the water boils. Use a large spoon to lower the eggs into the boiling water. After a few eggs, the water will cool and stop boiling. That's OK.…

1 min
creole tomato salad

SERVES 4 FOR THE SALAD 4 Creole tomatoes, sliced8 ounces fresh mozzarella, sliced½ medium sweet onion, very thinly sliced into rings3 tablespoons fresh torn oregano leaves¼ cup shelled roasted salted pistachios, coarsely chopped FOR THE VINAIGRETTE 3 tablespoons olive oil3 tablespoons red wine vinegar1 teaspoon Creole mustardSalt, freshly ground black pepper, and garlic powder to taste 1. Assemble this salad on the platter you’ll serve it on. Layer slices of tomato, mozzarella, and onion rings into a mound. 2. Sprinkle the top with fresh torn oregano leaves and chopped pistachios. 3. In a small jar with a tight-fitting lid, add all of the vinaigrette ingredients. Secure the lid and shake well. 4. Drizzle the dressing over the salad just before serving. RECIPE TIP ▶ If you can't find Creole tomatoes, use the freshest vine-ripened tomatoes you can find.…

1 min
pan-fried okra with spiced cornmeal

MAKES 2 LARGE OR 4 SMALL PORTIONS 2 tablespoons olive oil1 pound fresh okra, stems removed, cut into ½-inch pieces½ teaspoon kosher salt, divided½ teaspoon freshly ground black pepper½ cup fine yellow cornmeal¼ teaspoon cayenne pepper¼ teaspoon smoky paprika1½ tablespoons unsalted butter 1. In a medium nonstick skillet, heat olive oil over medium heat. Add okra and toss to coat. 2. Cover, stirring occasionally, until the okra is softened and bright green, about 8 minutes. 3. Season with ¼ teaspoon salt and ¼ teaspoon pepper and continue to cook the okra, uncovered, for 3 minutes. 4. In a small bowl, whisk together the cornmeal, remaining ¼ teaspoon salt and pepper, cayenne, and paprika. Toss the cornmeal into the pan with the okra. 5. Add the butter and stir it around the pan as it melts. 6. Once…