Buttermilk Cake Doughnuts

 

This is one more reason my husband has added to to the "why we should get a fry daddy list". I am standing my ground, the dutch oven works perfectly fine for the occasional fry. And now these doughnuts are added to my reasons why we don't need a fry daddy list - I would eat these all the time...these are so good! Like Michael Pollan says, eat at much junk food as you like as long as you make it yourself. 

Buttermilk Cake Doughnuts

Adapted from Nancy Silverton as seen on Serious Eats

Ingredients:

• 1/4 crème fraîche or sour cream
• 3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon (0.3 ounce) packed fresh yeast or 1 1/8 teaspoons active dry yeast
• 3/4 cup plus 2 tablespoons buttermilk
• 1 extra-large egg
• 2 extra-large egg yolks
• 1 tablespoon pure vanilla extract

How to:
In a small stainless-steel bowl set over a pot of gently simmering water, heat the crème fraîche until just warm.

Heat the oil to 375°F.

Over a large mixing bowl, sift to combine the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the crème fraîche over it. Allow it to soften, about 1 minute.

Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well; whisk together the liquid ingredients. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and dust them with flour.

Sift an even layer of flour onto a work surface. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch thickness, and cut out remaining doughnuts and holes.

Fry the doughnuts one or two at a time to keep the oil temperature up. It takes about 45 seconds per side. When they are a light golden brown, remove from oil and place on a paper towel lined baking sheet. The doughnut holes take less time and you can fry 4 to 5 at a time.

Add the finishing touches of your liking. I made three varieties: sprinkled powdered sugar over doughnuts, pressed the doughnuts into cinnamon sugar mixture, dipped them in a quick frosting made by slowly mixing buttermilk into some powdered sugar until a thick, but thin enough to run off of a spoon, mixture was formed.

Kaffir Lime and Ginger Ice Cream

My friend Liz tipped me off that our co-op had kaffir limes in stock.  This time last year I came across kaffir limes and attempted a sorbet. It was a complete flop. Too bitter to even eat. But this ice cream  was worth waiting for. This is one of the best ice creams I have made, so unique, so good. If you see these at your local store -- they're in season in California right now -- buy them and try this!

Kaffir Lime and Ginger Ice Cream
Adapted from David Lebovitz Ginger Ice Cream recipe in Perfect Scoop

Ingredients:

• 3 inch piece of ginger
• 1 cup whole milk
• 2 cups heavy cream
• 5 egg yolks
• 3/4 cup sugar
• Pinch of Salt
• Zest of three kaffir limes
• Juice of two kaffir limes, approximately 2 tablespoons
  

How To:

Bring two inches of water to a boil in a saucepan. Cut the ginger into thin slices, no need to peel. Drop the ginger into the boiling water and blanch for about two minutes.  Strain and remove ginger.

In a saucepan, heat 1/2 of the cream, milk, salt, sugar, and blanched ginger. Be sure not to boil. Once the sugar has dissolved and the mixutre is warm, remove from the heat and let steep for one hour.

Add the remaining cream, zest and juice to the saucepan.

In a medium sized bowl, whisk the egg yolks together. Begin to reheat the milk mixture and slowly add in the egg yolks. Over medium heat gently stir the mixture until it thickens. It will be done when the mixture evenly coats a spoon and holds a line when you run your finger along the backside.

Remove the ginger slices with a slotted spoon, and pour the mixture into a bowl. Let chill in the refrigerator for at least one hour.

Once chilled, pour into an ice cream maker and freeze according to its instructions. Remove ice cream and put into a freezer container and let set for an hour before serving.

Notes: The kaffir limes I used were very small, maybe an inch or so in diameter, adjust accordingly. Also, I skipped the crystalized ginger that David Lebovitz's recipe calls for. I wanted the lime to really come through and not have the ginger dominate. The ginger adds a perfect balance to the kaffir lime scent and flavor.

Mango Ginger Creme Brulee

I recently had a wonderful ginger creme brulee at Ngon Vietnamese Bistro in St. Paul. Here is my take on the classic creme brulee inspired by the dish at Ngon.

Ingredients:

• 3 egg yolks
• 2 cups heavy cream
• 1/2 cup sugar
• 1 mango
• 1 tablespoon freshly grated ginger
• 1 teaspoon vanilla extract

How to:

1. Preheat the oven to 325 degrees F.
   
2. In a food processor puree the mango with 1 tablespoon of cream. Mix in the grated ginger and set aside.
3. Heat the remaining cream and vanilla in a sauce pot until the mixture reaches a boil. Remove from the heat and let cool for 10-15 minutes.
4. While the cream is cooling, beat the egg yolks and 1/4 cup of sugar until the egg yolks become a pale yellow. Mix in the mango ginger puree.
5. Slowly whisk in the cream mixture
6. Pour mixture into 3 8-ounce or 6 4-ounce ramekins. Place the ramekins into a roasting pan and fill up the pan with warm water until the water covers half the ramekins half way.
7. Bake for 45 minutes if 8 ounce ramekins, or about 30 minutes if 4 ounce ramekins. The mixture should look firm with slightly soft center.
8. Refrigerate for at least 2 hours.
9. Before serving, sprinkle the remaining 1/4 cup of sugar over the custard. Either using a kitchen blow torch or broiler, caramelize the sugar on top. Serve immediately.

Notes: Delicious and highly recommended! I was a bit nervous to add in more liquids (mango puree) in fear that the creme brulee wouldn't set, but it turned out great! I would recommend this or even experimenting with more flavors. The mango ginger puree added about 3-4 tablespoons of extra liquid.

Coconut Chocolate Chunk Cookies

These cookies were an attempt to use up the shredded coconut in the baking cabinet. They turned out so good that I think I will have to replenish our coconut supply to make them again!

This recipe made about two dozen cookies.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, room temperature
  
• 1/2 cup sugar
• 1/4 cup dark-brown sugar
• 1 teaspoon coconut extract
• 1 egg
• 6 oz. semisweet chocolate chunks
• 1/4 cup unsweetened coconut

How to:

1. Preheat the oven to 375 degrees F.
2. Line two cookie sheets with parchment paper.
   
3. Whisk together flour, baking soda and salt in a bowl and set aside.
4. Using an electric mixer, mix together the butter and sugar until well incorporated. Then add the egg and coconut extract to the butter and sugar. Mix until smooth.
5. Slowly add in the dry ingredients. Once the dry ingredients are well incorporated, use a wooden spoon and mix in the chocolate and coconut.
6. Spoon about 1 tablespoon of the cookie dough onto the cookie sheets, about 1 1/2 inches apart.
   
7. Bake for 10-12 minutes. Remove from oven and immediately move the parchment paper and cookies off the pan and cool on a wire rack.
   

Chocolate Dipped Candied Orange Slices

I ate these every time I visited Bern, Switzerland last summer. There was a darling chocolate shop in the Old Town of Bern that had the most delectable chocolate dipped candied orange slices - among other treats. I have been meaning to try my hand at making these since I got back to the States. I finally got around to it. I did a little researching for recipes, and they all seemed to vary quite a bit in the sugar to water ratio. Rather than following any particular recipe, I decided to go with using a basic simple syrup -- equal portions water and sugar -- and it turned out great.

Ingredients:

• 1.5 cups water
• 1.5 cups sugar
• 2 oranges
• 1 cup semi-sweet chocolate chips

How to:

1. Using a very sharp knife, slice the oranges into wedges about a quarter inch thick. I was able to cut 16 slices per orange, but this will depend on the size of the oranges you're using.
2. In a large skillet (at least 12 inch) bring sugar and water to a boil.
3. Place the orange slices into the skillet. Reduce the heat to a simmer. Let the orange slices simmer for about 30 minutes, until the pith becomes translucent. Flip the oranges once or twice and occasionally press the oranges down into the syrup.
4. Remove the orange slices from the syrup and cool on parchment paper.
5. When the orange slices are cool, melt the chocolate in a double boiler. Dip half of the candied orange into the chocolate and let set on a sheet of parchment paper.
   
6. The orange slices are ready too eat once the chocolate is cool and hard -- you can store the orange slices in the refrigerator.

Notes: Don't forget to save the syrup from the skillet! It's great over pancakes, ice cream or in other baked goods. I am trying to think of what to use mine in. Also, the bigger the skillet the better - you do not want to over crowd the pan. I was barely able to get 2 full oranges in a 12 inch skillet.

Cherry Sauce

My parents went on a trip to Door County, Wisconsin a few months ago. Door County is famous for its cherries. My parents gave me two quarts of cherries canned in their own juice. Not only did I have some cherries in my cabinet, I was trying to think of how to use the giant bottle of kirschwasser I had in my liquor cabinet from making fondue a couple of weeks ago. A minor dent was made in both the cherries and kirschwasser - I used about one pint of the cherries and 3 tablespoons of the brandy.

Ingredients:

• 1 1/2 cups of cherry juice (liquid in the jar)
• 1 pint of jarred cherries
• 1 tablespoon rice starch (see note)
  
• 3 tablespoons kirschwasser

How to:

1. Heat the cherry juice in a skillet, reserve 1 tablespoon of juice and reduce about half
2. In a small cup, make a slurry with the remaining tablespoon of cherry juice and rice starch
3. Mix the slurry into the skillet
   
4. Once the starch is well incorporated, add the kirschwasser, slowly stir with metal spoon
   
5. Continue heating the juice until the desired consistency is reached
   
6. Add the cherries to the skillet, and remove from the heat

Notes: I poured the sauce over angel food cake. The sauce would be terrific over ice cream or crepes. I used rice starch, but corn starch would work just as well.

Meringues

Meringues are one of my favorite desserts - light, airy, not too sweet, and simple to make. I've used the same meringue recipe for many years, and can't recall its origin. These are great after a heavy meal (e.g. fondue!) or served with berries and cream.

Ingredients:

• 1 cup sugar
• 1/3 cup water
• 5 egg whites - at room temperature
  
• 1/4 teaspoon cream of tartar
• 1 teaspoon almond extract (optional - see note below)

How to:

1. Preheat the oven to 200 degrees F.
   
2. Heat water and sugar in a saucepan until it becomes a syrup (apx 235 - 240 degrees F)
3. Whip the eggs on low until they form soft to medium peaks
4. Add the cream of tartar
5. While the mixer is still running, slowly pour the syrup into the egg whites.
   
6. Add the teaspoon of almond extract
7. Mix egg whites until stiff
8. Using a spoon, dollop the mixture onto parchment lined cookie sheets.
   
9. Bake for 2 hours. Once 2 hours is up, turn off the oven and let meringues continue to dry in the oven for another half hour.

Notes:
The almond extract is optional. I often improvise and change the flavor of the meringues. Some of my favorite variations are Lemon - lemon extract and lemon zest - or Peppermint - peppermint extract and then when cool dipped in melted chocolate chips.

Blackberry and Cottage Cheese Tart with Hazelnut Crust

I love cottage cheese. Tim picked up some cottage cheese from the store, but accidentally one with high milkfat, which doesn't make a light midday snack. With perfectly good cottage cheese in the fridge and no one to eat it for a snack, I thought why not use it in a dessert?

I modified the tart dough from Martha Stewart's baking handbook by substituting 1/4 cup of flour out for 1/4 cup of ground hazelnuts and adding some lemon zest.

Ingredients:
Dough

• 6 tablespoons of butter, room temperature
• 1/4 cup powdered sugar
• 3 egg yolks
• 1 1/4 cups of flour
• 1/4 cup ground hazelnuts
  
• Lemon zest of one lemon
• 1/4 teaspoon of salt
  

Filling

• 1 1/2 cups of cottage cheese
• 1/4 cup powdered sugar
• Lemon juice from half a lemon
  
• 2 cups blackberries
• 1 tablespoon Honey
  

How to:

1. Starting with the dough, use an electric mixer and mix the powdered sugar and butter. Once its well incorporated add in the egg yolks and half of the flour. Slowly add the hazelnuts, the rest of the flour and lemon zest. Transfer the dough in plastic wrap and chill overnight.
2. Roll chilled dough out on a liberally floured surface. Place dough in tart pan with a removable bottom and trim the dough around the edges. Dust the excess flour off of the dough with a pastry brush. Make a few fork pricks on the bottom and chill in the refrigerator for 30 minutes.
   
3. Preheat the oven to 375 degrees F.
   
4. Place a piece of parchment paper (leaving about a one inch overhang) over the tart pan and fill with dried beans. Bake the crust for about 15 minutes, remove from the oven and remove the beans and parchment. Continue baking for another 15 minutes. Cool completely.
5. For the filling, blend the cottage cheese, powdered sugar, and lemon juice (reserving 1 tablespoon for glaze) in a food processor until all smooth (about 30 seconds). Spread the mixture in the tart crust.
   
6. Arrange blackberries in the tart.
7. Heat the honey and remaining lemon juice just before it boils. Using a pastry brush, glaze the berries.
8. Enjoy!