IDEA ALLEY

Cheese grits live! And lemony rolls

— Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Returning to a topic from a few weeks ago, many Alley Kats were frustrated to learn that Kraft stopped making garlic cheese (the one sold in a tube that is necessary for the perfect cheese grits). But this week we have good news, at least for grits fans.

“As one of many troubled over first the loss of Kraft’s jalapeno cheese and finally, their garlic cheese, I couldn’t help but notice the garlic cheese consolation recipe you recently ran. Thanks,” writes B. Witsell.

“The problem is, of course, not being able to find the ingredients to make the traditional Thanksgiving and Christmas cheese grits.” “My personal attempt to solve the problem caused me to challenge my friends at Maison Terre to design a dry package mix (grits included) that would taste like the old recipe.” And they did. Maison Terre, a Little Rock company, makes a Jalapeno Cheese Grits mix that Witsell describes as “tasty.” On its website maisonterre.net, Maison Terre describes the mix as “our response to Kraft’s jalapeno and garlic cheese crisis.” Amy Beck shares this delicious-sounding recipe for lemon rolls in response to a request from Velma Norman. Beck notes that the recipe was published in our Tri-Lakes Edition section in April.

Sticky Lemon Rolls With Lemon Cream Cheese Glaze

3 lemons Dough: 3/4 cup milk, warmed to about

100 degrees 1 envelope active yeast 1/2 cup butter, very soft 1/4 cup granulated sugar 2 teaspoons vanilla extract 41/2 cups all-purpose flour,

divided use 1/2 teaspoon salt 1/2 teaspoon freshly ground

nutmeg 2 eggs Vegetable oilFilling: 1 cup granulated sugar 1/4 teaspoon freshly ground

nutmeg 1/2 teaspoon ground ginger 3 tablespoons butter, very soft Glaze: 4 ounces cream cheese,

softened 1 cup confectioners’ sugar Zest and juice the lemons.

Divide the zest into three portions. Divide the juice into two portions; set zest and juice aside.

Place milk in the bowl of a stand mixer and sprinkle yeast over warm milk and let stand for a few minutes. With the paddle attachment, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg and one part ( 1/3) of the lemon zest. Stir in the eggs and enough of the remaining flour to make a soft, yet sticky, dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable. (If you don’t have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured counter top. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable and stretchy.) Coat the top of the dough with vegetable oil, and turn the dough over so it is coated in oil.

Cover the bowl with plastic wrap and a towel, and let the dough rise until nearly doubled, about an hour.

For the filling: In a small bowl, mix the sugar with the nutmeg and ginger; then work in the second part of the lemon zest ( 1/3) with the tips of your fingers until the sugar resembles soft sand.

Slowly pour in one part of the lemon juice, stirring. Stop when the sugar and lemon juice form a wet, clumpy mixture. (You may not need all of the lemon juice.) To assemble: Lightly grease a 13-by-9-inch baking dish with baking spray or butter. On a floured surface, pat the dough out into a large, yet still thick, rectangle, about 10 by 15 inches.

Spread the dough evenly with the 3 tablespoons of softened butter; then pour and spread the lemon-sugar mixture over the top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firmly inside.

Cut the long dough roll into 12 even rolls. Pinch the bottom of each roll closed and place each one, open and cut side up, in the prepared baking dish.

Cover the rolls with a towel, and let them rise for an hour or until puffy and nearly doubled.

(You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the refrigerator, and let them rise at room temperature for an hour.)Heat oven to 350 degrees.

Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190 degrees.

Make the glaze: While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the remaining lemon juice and blend until well combined. Add the confectioners’ sugar and blend until smooth and creamy.

Finish the rolls: When the rolls are done, smear them with the cream cheese glaze and sprinkle the remaining lemon zest over the top. Let cool for about 10 minutes before serving, but do serve while still warm.

Next week: Teriyaki sauce like that served at the much missed Leather Bottle restaurant.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail:

[email protected]

Please include a daytime phone number.

Food, Pages 35 on 09/14/2011

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