Om nom Recipes

futurisms | corcordium | phoods the saturday soup – vegetarian...

Sun, 13 Feb 2011 02:13:15 -0500

futurisms | corcordium | phoods

the saturday soup – vegetarian pho

easyfastcheapcooking: Creamy Lemon Fusilli with Spinach and...

Mon, 08 Nov 2010 12:45:05 -0500

easyfastcheapcooking:

Creamy Lemon Fusilli with Spinach and Tomatoes

Silky Smooth Pumpkin PieAdapted from Cook’s Illustrated,...

Wed, 03 Nov 2010 15:41:16 -0400

pumpkin pie, under attack!

my first canned yams, ever

vegetable, dairy

cooking the filling

adding the dairy

straining the yams, also my nerves

smoother, silkier pumpkin pie

slice of pumpkin pie

Silky Smooth Pumpkin Pie
Adapted from Cook’s Illustrated, November & December 2008

A half-recipe of your favorite pie crust, chilled

My choice these days is my All-Butter, Really Flaky Pie Dough

1 cup heavy cream
1 cup whole milk (I used 2 cups of half and half instead of one cup each of cream and milk)
3 large eggs plus 2 large egg yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (regular canned yams can be substituted)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger (I used 1 1/2 teaspoons of ground because I’m not a huge fan of fresh ginger)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

Preheat oven to 400 degrees F.

Roll out dough on generously floured (up to 1/4 cup) work surface to make 12-inch circle about 1/8-inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang all around pie plate.

Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pan from refrigerator, line crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate. Bake 5 to 10 more minutes until crust is golden brown and crisp. Remove plate and baking sheet from oven.

Make the filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat. Whisk in cream mixture slowly, until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm pre-baked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees. Continue baking until edges are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.)

[ Source ]

Majestic and Moist Honey CakeAdapted from Marcy Goldman’s...

Wed, 03 Nov 2010 08:36:41 -0400

majestic and moist honey cake

slow like honey

honey

sunken honey cake

honey cake

majestically moist honey cake

Majestic and Moist Honey Cake
Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones.

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan.

[ Source ]

hellyeahrecipes: Spinach and Cashew Cheese Ravioli 1 9oz. jar...

Tue, 02 Nov 2010 11:56:41 -0400

hellyeahrecipes:

Spinach and Cashew Cheese Ravioli

1 9oz. jar of organic tomato sauce

1 pack of organic wonton wrappers

Filling:

1 large bunch of organic spinach, de-stemmed

1 cup pure water

2/3 cup soaked raw cashews v2 tbsp Raw Tahini

3 tbsp nutritional yeast

2 tbsp cold-pressed virgin coconut oil

1 large clove of garlic

1 tsp fresh squeezed organic lemon juice

1 tsp pink Himalayan or Celtic sea salt

Blend all filling ingredients, with the exception of your spinach, until creamy. Chiffonade the spinach and place in a medium saucepan.

Add blended ingredients to saucepan and warm over medium heat, stirring constantly for about 5 minutes until sauce thickens. Place in a bowl and set aside. Place your wonton wrappers on a dish covered in a damp paper towel (so they don’t dry out on you). Fill a small bowl with water and set next to your filling and wrappers—it’s time to make the raviolis.

Place one wonton square in your hand and spoon about 1 tbsp of filling into the center of the wrapper. Dip your finger in the little bowl of water and wet the edges of your wonton square. Fold wrapper into a triangle and pinch the edges together, making sure that you pinch from the filling to the edge to force air pockets out of your ravioli. Air pockets with cause raviolis to break apart when boiling.

Now you can stop “designing” at this point, or you can continue to fold and “fancify” your ravioli by wetting the two corners at the bottom of your triangle and folding inward (see Lincoln, bottom, left).

Repeat this process until you have all the ravioli that you want. While you work, warm your tomato sauce in a saucepan over medium heat.

Bring a large pot of water to a boil and drop your ravioli into the water. Boil for 2 minutes and remove from water with tongs or a slotted spoon. Place ravioli on a plate and top with tomato sauce and enjoy!

simplerecipes: Curried Ratatouille 2 tablespoons oil 1 teaspoon...

Sat, 30 Oct 2010 17:17:46 -0400

simplerecipes:

Curried Ratatouille

2 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
5 cloves
4 large cloves of garlic grated
1″ knob of ginger grated
2 medium onions diced
2 teaspoons kosher salt
1-2 serrano chilies seeded and minced
1 red bell pepper chopped
2 small zucchini or summer squash cubed
1 small eggplant cut into 1/2″ cubes
4 medium tomatoes chopped
2 teaspoons garam masala
1 teaspoon turmeric

Heat the oil in a pot over medium high heat until hot, then add the cumin, black mustard, and cloves. Fry the spices until they start to pop (be careful, the hot oil will spatter). When the spices are popping and fragrant, add the garlic and ginger, stir frying until very fragrant (about 1 minute). Add the onions and salt and fry over medium heat until the are translucent and starting to turn brown (20-30 minutes). Add the bell peppers, zucchini, eggplant, tomatoes, garam masala and turmeric and stir to combine. Turn the heat down to medium low, cover and cook for 20 minutes covered, remove the lid and cook for another 10 minutes uncovered.

via No Recipes

hellyeahrecipes: Baked Mushroom Risotto with Sauteed Eggplant ¼...

Mon, 25 Oct 2010 15:59:42 -0400

hellyeahrecipes:

Baked Mushroom Risotto with Sauteed Eggplant

¼ cup dried mixed or shitake mushrooms

1 cup warm water

1½ cups Arborio rice

2 cups vegetable stock

1 large eggplant

2 tbs sunflower oil

3 garlic cloves, diced

1 red chilli, diced

1 tbs rice wine vinegar

1 tsp dark soy sauce

pinch of white pepper

4 shallots, finely sliced

250g (9 oz) cherry tomatoes

¼ cup flat leaf parsley, roughly chopped

toasted sesame seeds (optional)

Soak the dried mushrooms in the cup of warm water for about 30 minutes.

Dice the eggplant and lay out on a clean tea-towel or absorbent paper, sprinkle over a little salt and allow to sit for about 30 minutes, and then pat dry.

Pre-heat the oven to 180°C/356°C

Strain the mushrooms reserving the liquid. Finely dice the mushrooms and combine with the Arborio rice in an oven proof dish.

Combine the stock and reserved liquid from the mushrooms, topping up with a little more stock to make three cups total.

Pour the stock mixture over the rice and mushrooms and place in the pre-heated oven for 40-45 minutes until liquid is absorbed and rice is tender.

Start to sauté in the last 15-20 minutes of the risotto cooking time.

Heat the oil in a good sized frypan over a medium heat. Add the garlic and chilli and cook for 1-2 minutes until fragrant. Add the eggplant and toss over a medium-high heat for 7-8 minutes until soft and golden.

Add the rice wine vinegar, fry for a few seconds then add the soy and white pepper, continue to toss, add the shallots and cherry tomatoes and cook for a further few minutes until the cherry tomatoes begin to blister.

Remove from the heat, check seasoning, add a little more soy if need be and toss through the parsley.

Serve immediately piled on top of warm baked mushroom risotto and sprinkled with a little toasted sesame seed.

hellyeahrecipes: Caramel Corn Chocolate Chip Cookies makes 60...

Mon, 25 Oct 2010 06:49:52 -0400

hellyeahrecipes:

Caramel Corn Chocolate Chip Cookies

makes 60 cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups coarsely chopped caramel popcorn

1 cup (6 oz.) Nestle Semi-Sweet Chocolate morsels

1 cup (6 oz.) Nestle Butterscotch Flavored Morsels

1 cup peanuts or chopped, toasted almond slices

Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in popcorn, morsels and peanuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

comealongponds: foodwhore: Snickerdoodle Pumpkin Ice Cream...

Sat, 16 Oct 2010 19:13:22 -0400

comealongponds:

foodwhore:

Snickerdoodle Pumpkin Ice Cream Sandwiches

CAN I PLEASE HAVE THIS OH MY GOD.

veganfeast: Apple Cinnamon Muffins 2 cups all-purpose flour 2...

Sat, 16 Oct 2010 03:50:14 -0400

veganfeast:

Apple Cinnamon Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup raw sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup soy milk
Replacer for 1 egg, beaten …you can use apple sauce
1/4 cup vegetable margarine, melted
1 cup apple - peeled, cored and chopped

Preheat oven to 350 degrees.
“Grease” muffin tin.
Mix all the ingredients together then fold in the apples last.
Fill muffin tins and bake 15 minutes or so until browned.
Makes 12.

Loaded Baked Potato Soup

Sat, 16 Oct 2010 02:29:18 -0400

Loaded Baked Potato Soup:

needsomefiction:

Me? I am not a fan of soup. I can think of one, ever, that I have liked (it was a thick onion + bacon soup). My issue with it is that it’s always so watery (yes, I realise that is generally the point of soup), and flavourless, so the only soups that appeal to me at all are creamy bisque-esque soups - but bisques tend to be seafood, which is a no-go for me. This recipe looks AM-A-ZING, everything I love about food in one bowl.

Actually, the whole website is awesome.

fuckyeahcookies: Mayan Chocolate Cookies Ingredients:1 1/2 cups...

Thu, 30 Sep 2010 17:33:29 -0400

fuckyeahcookies:

Mayan Chocolate Cookies

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon instant espresso coffee powder, such as Medaglia D’Oro
1/4 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper
3/4 cup unsweetened cocoa powder
3/4 cup unsalted butter at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla
About 1/2 cup chocolate chips

INSTRUCTIONS:
Sift together the flour, baking powder, salt, cinnamon, espresso powder, black and cayenne peppers and the cocoa powder.

Using an electric mixer, beat the butter with 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla; mix well. Add the sifted dry ingredients and blend well. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees.

Line a baking sheet with parchment or a nonstick lining such as Silpat. Place the remaining 1/4 cup sugar in a small bowl.

Roll a piece of dough about the size of a small walnut between the palms of your hands. Using your index finger, press an indentation in the center of the cookie. Place 4 chocolate chips in the indentation. Mold the dough around the chips to enclose them completely; press to seal. Roll the dough into a ball, then roll in the sugar and place on the baking sheet. Continue forming the rest of the dough.

Bake for 8 minutes. Do not overbake. These cookies are best when still a little moist in the center.

Yields 36 to 40 cookies.
PER COOKIE: 85 calories, 1 g protein, 11 g carbohydrate, 4 g fat (3 g saturated), 15 mg cholesterol, 50 mg sodium, 1 g fiber.

simplerecipes: Reeces Peanut Butter Cup Banana Bread 3 Sticks...

Fri, 17 Sep 2010 18:44:35 -0400

simplerecipes:

Reeces Peanut Butter Cup Banana Bread

3 Sticks softened butter
2 Cups sugar
5 eggs
½ Cup peanut butter
1 teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt
1 small box vanilla pudding mix (4 serving size)
2 Cups flour
5-6 ripe bananas
20-30 recees peanut butter cup minis
-icing-
½ Cup powdered sugar
1 Tablespoon peanut butter
2-3 Tablespoons milk

Preheat oven to 350 degrees F. Cream the butter and sugar until smooth. Add eggs until smooth. Add peanut butter, cinnamon, baking soda, salt, pudding mix and flour until combined. Stir in bananas and Reeces. Pour batter into 3 greased bread pans. Bake 45-60 minutes or until toothpick comes out clean from center of each loaf. Let cool. Place powdered sugar, milk and peanut butter in a bowl. Whisk until smooth and drizzling consistency. Drizzle over each loaf.

via Picky Palate

simplerecipes: Brie & Bacon Fettucine 1/2 lb fettucine 1/2...

Wed, 15 Sep 2010 17:06:40 -0400

simplerecipes:

Brie & Bacon Fettucine

1/2 lb fettucine
1/2 large onion, thinly sliced
2 strips of bacon, chopped
1/4 cup brie, rind removed
1/4 cup of pasta water (water the pasta has cooked in)
black pepper
parmesan cheese

In a large skillet saute the bacon and onion slowly over medium heat until bacon begins to crisp and onion is light brown. Meanwhile cook the pasta in salted water until al dente. Take the pasta out of the water with tongs and place in the skillet with the onion and bacon. Add the brie. Toss with the pasta water. When the brie melts, add a good grind of black pepper and serve with a scant sprinkling of parmesan cheese on each serving.

via Cooking with Amy

hellyeahrecipes: Chocolate Nutella Cookies 1 1/2 sticks of...

Sun, 12 Sep 2010 19:17:58 -0400

hellyeahrecipes:

Chocolate Nutella Cookies

1 1/2 sticks of unsalted butter, room temperature

3/4 cup of brown sugar

3/4 cup of white sugar

1 cup of Nutella

1/2 teaspoon of vanilla

2 eggs

2 cups, plus 2 tablespoons of all-purpose flour

1/4 cup of unsweetened cocoa

1/2 tsp baking soda

1/2 tsp salt

1 cup of chocolate chips

1/2 cup of chopped hazelnuts

Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

hellyeahrecipes: Oatmeal Raisin Chocolate Chip Orange Pecan...

Wed, 08 Sep 2010 10:06:44 -0400

hellyeahrecipes:

Oatmeal Raisin Chocolate Chip Orange Pecan Cookies

1 3/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

16 Tbsp butter (2 sticks)

Grated zest of one orange

1/2 cup granulated sugar

1 cup packed dark brown sugar

1 tsp salt

2 tsp vanilla

1 large egg

1 egg yolk

2 1/2 cups oatmeal rolled oats (Quaker Quick or Old Fashioned, do not use instant)

2/3 cup chocolate chips

1/2 cup chopped pecans (can sub walnuts)

1/2 cup raisins

Center rack in oven and preheat to 375°F. Line two large cookie sheets with parchment or Silpats. Whisk together the flour, baking soda, and cinnamon.

Combine granulated sugar with grated orange zest, set aside.

Heat ten tablespoons butter in small saucepan, place remaining 6 tablespoons butter in large mixing bowl. When butter is nicely browned (see: how to brown butter) and has a nutty aroma, pour over the remaining butter and mix until all butter is completely melted.

Add the granulated sugar and orange, brown sugar, vanilla and salt to the butter and whisk until combined. Add the egg and egg yolk. Whisk for thirty seconds and let stand for three minutes, repeat this process twice more until mixture is thick and shiny, this will enhance the flavor and texture of the cookies.

Working with the stand mixer, combine the wet and dry ingredients. Mix until fully incorporated. Add in the oatmeal, chocolate chips, raisins and nuts and mix well.

Spoon dough in 4 Tbsp balls onto baking sheet, about 2 inches apart. Bake for 10-11 minutes, until the edges just turn brown. Remove from oven and let cool for 5 minutes before transferring the cookies to a rack to cool completely.

hellyeahrecipes: Buffalo Burger Recipe 2 pounds ground bison...

Tue, 07 Sep 2010 16:46:14 -0400

hellyeahrecipes:

Buffalo Burger Recipe

2 pounds ground bison (buffalo)

2 Tbsp finely chopped fresh sage

1 1/2 teaspoons salt

2 teaspoons black pepper

1/2 onion, finely chopped

2 Tbsp vegetable oil

Smoky barbecue sauce

Sauté the onions in the olive oil over medium-high heat until translucent. Turn off the heat and let it cool.

When the onions are cool enough to touch, use your (clean) hands to gently mix them in with the bison burger meat, and add everything else. Do not overwork the meat, it will result in a tough burger. Just gently fold it until the onions, sage, salt and pepper are well mixed in.

Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty. Here’s a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking. Otherwise the burger will start to get a little egg-shaped as the edges contract from cooking.

Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done. A note on internal temperature. If you are getting the ground meat from a source you trust (we got ours from Whole Foods) that does their own grinding on site, or you grind your own meat, you can safely cook the burgers rare or medium rare. Otherwise you’ll want to cook the burgers until well done. Don’t press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving. Serve the burger with lettuce and tomato, topped with a smoky barbecue sauce.

livinginchaos: Makes 6...

Tue, 07 Sep 2010 16:46:14 -0400

livinginchaos:

Makes 6 servings
PREP: 20M
TOTAL: 30M

INGREDIENTS:

1 1-pound ciabatta, focaccia, or pain rustique, cut horizontally in half

1/2 cup pesto or roasted red pepper spread

1/4 cup mayonnaise

8 thin cheese slices (such as Jack, Swiss, or Havarti)

9 ounces assorted deli meats (such as salami, mortadella, prosciutto, ham, and turkey)

2/3 cup sliced drained peperoncini or pickled jalapeno chiles

Thinly sliced red onion

Sliced tomatoes

Arugula or other lettuce

PREPARATION:
Preheat oven to 400°F. Place bread, cut side up, on baking sheet. Mix pesto and mayonnaise in small bowl; spread over both cut sides of bread. Arrange cheese on bottom half of bread. Bake bread halves until lightly toasted, about 10 minutes. Top cheese with meats, then peperoncini, onion, tomatoes, and arugula. Cover with top half of bread. Cut lengthwise in half, then crosswise into 6 sandwiches.

Five Great Places to Get Doughnuts in New York: People often...

Wed, 01 Sep 2010 01:59:44 -0400

Apple cider doughnuts

Rings and holes, ready to fry

Apples cider doughnut holes

Holes!

Apple sider doughnuts

Five Great Places to Get Doughnuts in New York:

People often ask me for local eating recommendations but I always dodge these questions because restaurant reviewing, dissecting and generally telling people where to spend their hard-earned money is so not my bag. But I’m going to do something uncharacteristic today and just outright admit my five favorite local places to indulge my doughnut habit because it would be a shame to have done as much hip-padding research as I have on the subject and not allow you to share in my doughy discoveries:

1. The doughnut holes at Tabla’s Bread Bar.
2. The crème brûlée (like, brûléed and everything!) at the Doughnut Plant on Essex Street.
3. The barely-sweetened petite pistachio doughnut from Balthazar’s Bakery.
4. The made-to-order, airy yeast doughnuts available at brunch at Back Forty, served with a rotation of dessert sauces (last time was concord grape, swoon).
5. The apple cider doughnuts at Hearth, but look below! You can now get them in your own kitchen.

Apple Cider Doughnuts
Adapted from Lauren Dawson at Hearth Restaurant

Author’s Note:

Most apple cider doughnuts, despite their name, are kind of a bummer because they don’t taste very apple-y. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. And despite the fact that these are cake doughnuts, which have always played second fiddle to yeast doughnuts in my experience (likely because cake are more likely to get stale sooner, or you know, by the time you buy them), I think this is all the more reason to make them at home.

Personally, I don’t think a sweetened doughnut needs any kind of topping, but I went with a cinnamon-sugar coating anyway. Hearth dips theirs in an apple cider glaze, and serves them with applesauce and barely-sweetened whipped cream. We had ours with a dark beer.

Makes 18 doughnuts + 18 doughnut holes
(suggested yield for a 3-inch cutter; my larger one yielded fewer)

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying

Toppings (optional): Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F**An easy way to find out if your thermometer’s readings are accurate**. Have ready a plate lined with several thicknesses of paper towels.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.

Silky, Decadent Old-School Chocolate MousseAdapted from Gourmet...

Wed, 01 Sep 2010 01:13:46 -0400

Chocolate mousse

Almost ribbony yolks

Chocolate mousse

Mousse

mouu...

Silky, Decadent Old-School Chocolate Mousse
Adapted from Gourmet Magazine, October 2009

Yes, the eggs are raw. And I’ve been doing this long enough that I know someone is soon going to ask me if you can cook the eggs instead of using them raw or use yogurt instead of whipped cream or replace the eggs with flax seeds and water or skip the booze or reduce the butter, and so on, so let me just add this disclaimer: Yes, you may. You may make any changes that you see fit, any adjustments that will make this dish more enjoyable for you. You will, after all, be crafting this for you and not me. And it might be some kind of phenomenal when you’re done, something that exceeds your wildest expectations. But it will not be chocolate mousse.

This is. And I think it is fantastic.

8 ounces bittersweet chocolate (no more than 60% cacao), chopped
3/4 stick (3 ounces) unsalted butter, cut into 6 pieces
3 large eggs, separated
1 tablespoon Cognac or other brandy (or swap with a liqueur of your choice)
1 cup very cold heavy or whipping cream
1/8 teaspoon salt

Get out one large heatproof, two medium and one small mixing bowl and dust off your electric hand mixer.

Set the large bowl over a saucepan of barely simmering water and melt the chocolate and butter in it, gently stirring it until smooth. Remove from heat. Alternately, you can melt them in your microwave, stirring thoroughly at 30 seconds and every 15 seconds thereafter until the mixture is smooth.

In the small bowl, beat yolks with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.

In one of the medium bowls, beat the cream with cleaned beaters until it just holds stiff peaks.

In the other medium bowl, beat the egg whites and salt with cleaned beaters until they just hold soft peaks.

Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Transfer to 8 (4 ounce) ramekins or one large serving bowl, or go restaurant-style, serving it in stemmed glasses with white or dark chocolate shavings on top.

Do ahead: Mousse can be chilled, its surface covered with parchment paper, up to 2 days. Let stand at room temperature at least 30 minutes before serving.

[Source]