Goldmember
Ambassador of Golden Yoo-Hoos
My frickin' inbox has been flooded with requests for more frickin' recipes!
Due to the stream of overwhelming, positive responses to my first installment in the series, "Goldmember's Secret Recipe Files,"
Goldmember has decided to bring to you, the Tone Rooms audience, a cherished recipe handed down through generations
of the van der Smut family:
No. 2: Golden Rods
2 cups baker's flour
1 tsp active yeast
1 ½ cups warm Evian water
1 tsp sugar
1 tsp salt
2 tbsp extra virgin olive oil
1 stick Dutch or Irish butter, melted
1 tbsp seasoning mixture (finely ground rosemary, oregano, garlic power)
Pour water, sugar, salt, and olive oil into a mixing bowl. Add (do not mix in) flour, then make thumb-size dimples in the flour surface.
Pour yeast into the dimples, then cover with additional flour. Mix very well, then let rest for a shmoke and a pancake break.
Come back, add seasoning mixture, making sure to mix gently, then take hand-size amount of dough to make each golden rod.
Rods should be around 2 inches thick and 6-8 inches long (or 10 if you are shooting for authenticity). Baste with melted butter,
then bake at 400 for 10 frickin' minutes. Rods should be firm and golden brown. Adjust time for your altitude.
Serving Suggestion: Serve Goldmember's Golden Rods with a nice Chianti and some fresh red grapes.
Coming soon...No. 3: Golden Breasts
Due to the stream of overwhelming, positive responses to my first installment in the series, "Goldmember's Secret Recipe Files,"
Goldmember has decided to bring to you, the Tone Rooms audience, a cherished recipe handed down through generations
of the van der Smut family:
No. 2: Golden Rods
2 cups baker's flour
1 tsp active yeast
1 ½ cups warm Evian water
1 tsp sugar
1 tsp salt
2 tbsp extra virgin olive oil
1 stick Dutch or Irish butter, melted
1 tbsp seasoning mixture (finely ground rosemary, oregano, garlic power)
Pour water, sugar, salt, and olive oil into a mixing bowl. Add (do not mix in) flour, then make thumb-size dimples in the flour surface.
Pour yeast into the dimples, then cover with additional flour. Mix very well, then let rest for a shmoke and a pancake break.
Come back, add seasoning mixture, making sure to mix gently, then take hand-size amount of dough to make each golden rod.
Rods should be around 2 inches thick and 6-8 inches long (or 10 if you are shooting for authenticity). Baste with melted butter,
then bake at 400 for 10 frickin' minutes. Rods should be firm and golden brown. Adjust time for your altitude.
Serving Suggestion: Serve Goldmember's Golden Rods with a nice Chianti and some fresh red grapes.
Coming soon...No. 3: Golden Breasts
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