Amy Emberling, Frank Carollo Antonis Achilleos
October 3, 2017
Amy Emberling, Frank Carollo Antonis Achilleos
October 3, 2017
Frank Carollo is one of the founding Partners of Zingerman’s Bakehouse, one of the nine businesses in Zingerman’s Community of Businesses. His paternal grandparents came to Detroit from Sicily in the early part of the 20th century and his mother grew up in Austria. Frank was greatly influenced by the culinary traditions of his heritage. He came to Ann Arbor in 1972 to study Engineering. During his final term at the University of Michigan he got a job as a cook in a restaurant and his life was changed forever. The food business provided a means for Frank to connect his love for food, baking and European culinary tradition and his hard-wired desire to be organized and systematic. The end result has been great breads and pastries everyday.
Amy Emberling is a Managing Partner at Zingerman’s Bakehouse. She has been an avid food lover and baker since her childhood in Nova Scotia, Canada where she especially enjoyed feasting on wild blueberries and freshly steamed lobster. After high school Amy moved to Cambridge, MA, and when she wasn’t enjoying Boston bakeries and restaurants, she studied American social movements at Harvard College. She then followed her passion for food and learned to cook and bake at L’École de Gastronomie Française at the Ritz Hotel in Paris, France. In 1999, she received her MBA from Columbia University. Amy was one of the original bakers at Zingerman’s Bakehouse when it opened in 1992 and played a management role until 1996 when she left Ann Arbor for what she thought would be the rest of her life. After a few years’ hiatus, though, she returned to be a Zingerman’s partner in 2000. As well as leading the bakery, Amy teaches seminars with ZingTrain and is a partner in Zingerman’s Candy Manufactory. Her twenty-five year career in food is characterized by her passion for baking, teaching, and caring for her staff and community.
This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan’s renowned artisanal bakery, Zingerman’s Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It’s no wonder Zingerman’s is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman’s bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every “I can’t believe I get to make this at home!” treat.
Makes 12 scones
These scones, with their oats, nuts, and milk rather than cream, at least approach being “healthy.” We love the way they taste, but they are also a concession to our customers who want something they can feel better about eating for breakfast. They can be even “healthier” if you switch out some of the white flour for whole wheat flour. It’s possible to swap as much as half the white flour for whole wheat flour without adjusting the other ingredients. If you use more than that, you will want to increase the milk quantity, because the whole wheat absorbs more liquid than white flour.
Heat the oven to 325°F. Toast the pecans on a sheet tray for 12 minutes, until toasty brown. Start checking after 8 minutes.
In a large bowl, combine the flour, sugar, oats, baking powder, baking soda, pecans, raisins, and salt. Stir to mix evenly.
In a small bowl, lightly beat the egg and then add to the dry ingredients, along with the butter, milk, and vanilla. Mix until completely homogeneous.
This is a very wet and sticky batter. Using a 2-oz portioner or a 1⁄4-cup measure, scoop the scones onto a sheet tray with at least 2 in between them. Place a little flour on your hands and gently flatten the scones into disks 2 in thick. Chill the scones for at least 30 minutes. This will help them attain more loft as they bake.
Preheat the oven to 375°F. Make the egg wash by beating together the egg, egg yolk, and water in a small bowl. In a separate small bowl, combine the cinnamon and sugar.
Using a pastry brush, apply egg wash to the top of each scone and then generously sprinkle with cinnamon sugar. Bake for 15 minutes, or until a nice golden color. Cool on a wire rack.
Makes 2 dozen cookies
These are intensely flavored cookies that practically make us jump up when we eat them! Karen Lucas, our pastry kitchen leader in the mid-1990s, introduced the first versions we created to our repertoire. She had made them for her brothers and then her own children and wanted to share them with more people. Karen left, but the cookies stayed. We continued to experiment to make them even more tempting. We replaced regular American brown sugar with muscovado brown sugar from Mauritius. It’s more complex in its flavor. Nowadays it’s available in many grocery stores, so try using it in place of brown sugar in your recipes. We increased the quantity of ground ginger and added pieces of candied ginger that really pop when you bite into them. (One of our secret indulgences is eating candied ginger as an afternoon sweet treat. Very satisfying.) With all this flavor we gave the cookie a more appropriate name—Ginger Jump-Up.
Preheat the oven to 350°F.
In a large mixing bowl, cream the butter, muscovado sugar, and molasses with a wooden spoon until well blended. If you are using a stand mixer, use the paddle attachment on medium speed. Add the egg and mix until the mixture is light and creamy.
In a separate bowl, combine the flour, baking soda, cinnamon, ground ginger, and cloves. Stir with a fork until evenly combined. Add all of the dry ingredients and the crystallized ginger to the creamed butter mixture and mix until completely incorporated. If using an electric mixer, use a low
Portion the cookie dough using a 3⁄4-oz [22-ml] portioner, or shape it by hand into balls, using about 11⁄2 Tbsp of dough for each. Place onto a sheet tray lined with parchment paper, leaving space for the cookies to spr With the palm of your hand, press each cookie down to a thick disk. Top each cookie generously with Demerara sugar. For the best coverage, dip the cookie’s top surface into the sugar to completely cover it. This is easier to do when the cookies are chilled.
Bake the cookies for 12 to 14 minutes. Overbaking will make the cookies too firm. You want them to be fairly soft. It is a little difficult to know when they are done, because they are so dark to start with that the color change is not dramatic. Look for firm edges, and avoid a visibly wet center. Also remember that they will continue to bake after you remove them from the oven.
These recipes may be reproduced with the following credit:
Recipes from ZINGERMAN’S BAKEHOUSE by Amy Emberling and Frank Carollo. (Chronicle Books; Oct. 3, 2017; $29.95/Hardcover, ISBN: 978-1452156583).
Contact: Amy Cleary