When I read 'The surprise of a winter radish' by Emily Horton at The Washington Post Food section on Wednesday I felt antsy. I couldn't wait for Sunday to arrive to make my excursion into the farmers market in DC for this elusive, new to me radish. All week I fantasized about....black radish!
Come winter, I crave hearty, comforting dishes and I pull out my Balkan food cookbook, sitting lonesome, shunned and tucked away the rest of the seasons. As earthy as the Balkan dishes are, they possess their own intricacies and flavor pairings sensibilities, and every winter I look at the cookbook for a refresher on the Balkan cuisine subtle flavor pairings brilliance.
This is the second post in the series of my professional collaboration with Red Star Yeast. It fits beautifully with my love for breakfast and brunch pastries. As you already know from my first post in the series, Marbled Rye Bread, I mostly like baking with yeast. More importantly I decided to bake cinnamon buns for my beautiful son away in college. He would be so happy to get this care package with his binoculars for his Natural Resources Conservation field work, some folders he had at home, granola I packed in individual small bags as snacks and these cinnamon buns. He will probably share the buns and granola with his roommate and floor buddies. He's got a generous spirit and a big heart. He is proud of my 'concoctions' and thrives on company, so feasting together and sharing makes him so happy, even when I say save some for yourself for the next day.