So, you found your way to my kitchen! Fantastic! I am Babette and I am so happy you join me here today. I usually be busy busy in the theatre, you know, the Millibo, but we can’t be dere right now, so for de moment I am cooking up treats just for you in mys kitchen. I call it “Babette’s Kitchen.” Maybe dere be soup, or some dessert ting or just a time for youz and me to be together. I take the weekend off to catch up on my beauty sleep, and you know I needs it, but Monday through Friday I am dere for youz. Join me!
Follow the Millibo Facebook page and you see the most up to datest videos and maybe some secrets. I am working on de instapin too, so stay tuned. So glad you join us here today.
(Sure! Please do share dese wit your Faciebook friends.)Donate to the Millibo
Monday, April 20
Howling is good for the soul!!
Babette is back in the kitchen and kicking off her Monday with a howling good Chicken Parmigiana. She does get a little sidetracked coaching for the 8pm nightly howl but you know how to do the Chicken already. https://themat.org/babettes-kitchen-a-place-to-get-fed/
Posted by The Millibo Art Theatre on Sunday, April 19, 2020
Tuesday, April 21
Here in Babette’s Kitchen, we don’t shy away from the nitty-gritty human emotion that can accompany baking failure. Have a nice day, dammit.
Here in Babette's Kitchen, we don't shy away from the nitty-gritty human emotion that can accompany baking failure. Have a nice day, dammit. https://themat.org/babettes-kitchen-a-place-to-get-fed/
Posted by The Millibo Art Theatre on Tuesday, April 21, 2020
Wednesday, April 22
Babette does all she can to support her favorite little theatre, The Millibo Art Theatre!
Please join Jim Jackson and Birgitta DePree of The Millibo Art Theatre for our FREE virtual COS Creatives livestream. Showtime is 4:30-5:30 p.m
Posted by Colorado Springs Indy on Wednesday, April 22, 2020
Thursday, April 23
Babette plays hockey (oops) I mean she plays hoookey.
Friday, April 24
Babette shares a recipe from her good friend Gunilla, a lovely Swedish lady she met on her journey from Bulgaria to her adopted home, Brazil.
Many of you have been asking -"Can Babette really cook in the Kitchen or is she only hiding out there because it is the most glamorous place in the house?" Today we answer your doubting question with a delicious recipe for Swedish Coffee Rolls. It is a beautiful thing and the full recipe is on our web site at https://themat.org/babettes-kitchen-a-place-to-get-fed-2/
Posted by The Millibo Art Theatre on Friday, April 24, 2020
Vetebrod Recipe for YOU!
VETEBROD KRANZ from Babette’s Kitchen to yours
Babette is so happy to share Gunilla’s recipe for this very Swedish coffee bread. This version adds marzipan to the filling to make it extra special, which you deserve of course. More wonderful Swedish recipes can be found in “Fika: The Art of the Swedish Coffee Break” by Anna Brones and Johanna Kindvall’s (Ten Speed Press, April 2015).
Makes one large and very pretty “kranz” or two 10” logs
INGREDIENTS FOR THE DOUGH
7 tbsp. unsalted butter
1 1⁄2 cups whole milk
2 tsp. active dry yeast
4 1⁄2 cups flour, plus more for dusting
1⁄4 cup sugar
1 1⁄2 tsp. ground cardamom
1⁄4 tsp. kosher salt
INGREDIENTS FOR THE FILLING
1⁄2 cup granulated sugar
8 tbsp. unsalted butter, softened
1 tbsp. ground cinnamon (enough to lightly cover the entire dough)
INGREDIENTS FOR THE TOPPING
1 egg, beaten
Pearl Sugar (This is hard to find and can be omitted)
PUTTING IT ALL TOGETHER
Heat milk to @ 115 degrees and combine with melted butter.
Add yeast to milk and butter and let sit until bubbly and foamy – @ 10 minutes.
Combine flour, sugar, salt and ground cardamom. Whisk lightly to combine.
Stir flour mixture into yeast mixture until a dough forms.
Knead until smooth and elastic – @ 4 minutes.
Cover with cloth and let rise in warm place until double in size – @ 1 hour
Roll dough into rectangle @ ¼ inch thick- @ 11” x 17” rectangle
Spread with softened butter
Sprinkle with sugar and cinnamon
Dot with marzipan if you want to make it extra special
Starting at long end, roll dough into long log.
Shape your dough cylinder into a wreath or two logs (be adventurous)
Transfer to parchment covered baking sheet
Cover with towel and let rise again until double in size – @ 45 minutes
Using scissors, make 1” cuts three-quarters of the way through the dough cylinder
Fan dough slices away from center, alternating left and right.
Brush with egg wash and sprinkle with pearl sugar.
Bake @ 375° until golden brown – @ 22 to 26 minutes