Fried

Lumpia – taste testing

For those of you who know what Lumpia is bare with me as I share my story. Firstly I did not make them and I do not have a recipe to share per say. Lumpia is a Filipino spring roll that one of my daughters co-worker; when he found out that she had been to the Philippines and loved the food he shared some of his lumpia that a family member had made.

Well it all started there; his mother was upset that he shared one of this aunts because his other aunt makes a better one. The ones pictured here are his mothers version. Can you see where I am going with this? They were so excited to have impartial judges on who in the family make the “best”. Mind you each one of theirs was totally different in taste and looks I wish took pictures of each of them but at first we were unaware of the family Lumpia rival.

So what is Lumpia? I have mentioned on several occasions that different cultures have different names for similar items. For instance I would say the Filipino Lumpia would be our American egg roll except much thinner in a thinner wrapper; in Chinese I would say a spring roll. I am not saying they are the “same” just similar in that you are filling a wrapper; which there are so many different kinds of wrappers out there and so many different types of fillings; some just veggies some with a mixture of veggies and meat and then you are frying them to deliciousness.

We all thought that the second aunt gave us the best ones. I hope they have a do-over!

I found this recipe online from Vanjo Merano that 8 people gave it 5 stars – it looks promising I will have to try – let me know if you do before me!

Lumpia

dclarkabal
a fried wrapper filled with meat and veggies
Course Appetizer
Cuisine filipino

Ingredients
  

  • 50 lumpia wrappers
  • 3 cup vegetable oil for frying

filing ingredients

  • pounds ground pork
  • 1 small onion minced
  • 1 small carrot minced
  • teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ cup fresh parsley chopped
  • teaspoon kosher salt
  • 1 tablespoon sesame oil
  • 2 eggs

Instructions
 

  • add all the filing ingredients in a medium bowl
  • using a scoop or spoon 1 to 1½ tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed
  • Heat oil in a heavy pot. Deep fry lumpia in medium heat until it floats.
  • Remove from the pot. Let excess oil drip. Serve with a dipping sauce of choice. we like soy sauce and a sweet chili sauce for a couple of options
Keyword Lumpia

 

pickle-brined fried chicken sandwich

Current situation – me sitting at the island typing, dog chewing a nylabone; very loudly for some reason, husband washing the round me and daughter still upstairs probably reading something on her phone or possibly still sleeping who knows!

I used a whole jar of my own bread and butter pickles

 

Thought I would share just another day in paradise here in New England. It was supposed to be snowing all day here; which I was actually looking forward to. I planned to write my blog, make a large pot of chili for us and to share; read a magazine or two that have been sitting around and do some laundry all while it snowing outside. Guess I have to do all those things without living in a snow globe for now.

Happy Valentines Day! We are doing our usual VDay routine which is having a nice dinner at home. I picked up some gorgeous ribeye steaks from The Flying Butcher (https://www.theflyingbutcher.com/) yesterday. I am contemplating grilling outside or cast iron cooking inside. It will probably be the latter. Still figuring out the sides.

Back to the recipe I want to share with you all today. I had a fried chicken sandwich at one of our not so local haunts. MT’s local Kitchen and Wine Bar (https://www.mtslocal.com/) I was on the fence only because pickles on fried chicken just sounds weird to me. I have seen the combination dozens of times but it just didn’t appeal to me. Well I am all in now; so much so that I decided we were going to have it during the super bowl half-time show last weekend. There were 7 of us and even though we ate pretty much 10 pounds of wings and a couple of dips before the game even started. Everyone cleaned their plates so here is what I did and will be doing again!

pickle-brined fried chicken sandwich

a crispy very moist chicken sandwich worth making and eating

Ingredients
  

  • 4 boneless, skinless chicken thighs about 4 ounces each
  • 24 bread and butter pickle coins dill work too
  • 1/2 cup pickle brine
  • 1/2 cup mayonnaise
  • 4 teaspoon capers drained and chopped
  • Kosher salt and black pepper
  • 3/4 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon onion powder
  • 4-6 cups canola oil for frying
  • 1 1/3 cup green cabbage thinly sliced
  • 1 small red onion thinly sliced, optional for serving
  • 4 buns brioche sliced, butter and grilled
  • hot sauce optional for serving

Instructions
 

  • add the chicken thighs and 1/2 cup pickle brine to a resealable bag and refrigerate for at least 1 hour or up to 24 hours. turning the bag occasionally to marinate evenly
  • make the pickle mayonnaise while the chicken is marinating and set aside. Finely chop the pickle coins and the capers. In a medium both together and the mayo. Season with salt and pepper and set aside
  • when you are ready to fry, heat 2 inches of the oil to 325' F in a large dutch oven or heavy bottom skillet you can fry in. In a couple of shallow dishes pour the buttermilk into one. the other with flour, corn starch and the onion powder season the flour mixture with salt and pepper.
  • remove the chicken from the brine one at a time. place in the buttermilk, allow the excess to drip off and then into the flour, repeat with all pieces. making sure to coat each piece, remove excess and place on a plate.
  • working in batches as needed. add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until the crust is deep golden brown and the chicken is cooked through; inner temp should be 165'F. transfer to a paper-lined plate or onto a cooling rack over a rimmed cookie sheet to cool. season with salt and pepper.
  • butter and grill your bread of choice.
  • Make the coleslaw by tossing the cabbage with half the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayo on the bottom of each bun; top with a piece of fried chicken, coleslaw and red onion. Hot sauce if using.

 

General Tso’s Cauliflower

I hope you are all doing well – I seem to be saying that with almost every blog, every email, every text and when I happen to see someone; though that is pretty rare as I work from home and don’t really need to leave the house very often. Pretty sure 2020 is going to be a year of reflection, a year of hope, a year of change and a deep look into our own  priorities and hopefully we are open to make some adjustments where needed.
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I am pretty sure it was a couple of weeks ago; time seems to be flying and standing still at the same time. When NH opened up restaurants to outdoor seating;  we met up with a few (6 maximum) friends at a Taproom for dinner and drinks. We ordered some apps for the table and one of them caught my attention and I knew; actually a couple of us mentioned we could totally make this. I was already planning on it in my head I would be making this at some point.
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That point happened last night and I am a little obsessed with them.  General Tso’s Cauliflower is a perfect combination of sweet and spicy plus a little healthy and unhealthy.  I will be making this again and I will also be making the sauce for chicken in the near future.

General Tso's Cauliflower

sweet and spicy snack
Total Time 50 mins
Course Appetizer, Snack
Servings 6 people

Ingredients
  

  • 2 tablespoons peanut oil plus more for frying
  • 3 scallions thinly diced save some for garnish
  • 2 cloves garlic, minced
  • 1 strip orange zest thinly sliced
  • 1/4 cup sugar
  • 3 tablespoon soy sauce
  • 2 tablespoon go chu jang Korean sweet & spicy hot pepper paste
  • 1 teaspoon sriracha
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ginger or 1/4 tsp ground
  • 2 teaspoon plus 3/4 cup cornstarch
  • 2 large eggs
  • kosher salt and black pepper
  • 1 large head of cauliflower cut into large florets

Instructions
 

  • Heat 2 tablespoons of the peanut oil in a medium saucepan over high heat. Stir in the scallions, garlic and orange zest and cook, stirring, until the garlic has turned golden, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger, sriracha, go chu jang and 3 tablespoons water. Bring to a boil and cook until the sugar dissolves completely and the sauce become fragrant, 2 to 3 minutes.
  • Stir 2 teaspoons cornstarch into 1/4 cup cold water in a small bowl or measuring cup. Whisk the mixture into the boiling sauce until thickened, about 1 minute. Remove from the heat and cover to keep warm.
  • Fill a large Dutch oven halfway with peanut oil and heat over medium-high heat to 350 degrees F. Set a wire rack in a rimmed baking sheet and set aside. Beat the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper. Add the cauliflower florets to the bowl and toss with the egg mixture. Sprinkle in the remaining 3/4 cup cornstarch a little bit at a time until the cauliflower is well coated
  • Fry the cauliflower in 3 batches; gently place the cauliflower in the hot oil and cook, keeping the pieces separated and adjusting the heat as necessary to keep the oil temperature at 350 degrees F, until light brown and crisp, about 6 minutes. Remove the cauliflower with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Transfer the cauliflower to a large bowl while it is still hot and toss with the sauce to evenly coat. Transfer to a serving plate and top with scallions.
Keyword cauliflower, fried cauliflower, general tso's cauliflower

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Stay healthy and strong!

Taco bar – fish, chicken, beef and shrimp

We are going to celebrate May 5th aka cinco de mayo with a little taco party for family and friends.  While it may look like a lot of work it really isn’t too bad.  Your time will be spent mostly dicing and slicing and a little frying.  The reward far out weighs an hour or so prepping for your party.  And pulling off a party in less than 2 hours is quite satisfying.

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some of the ingredients for today – plus I made a frittata with some of these ingredients

Being the Saturday before and writing this I have made up my shopping list and am just about to head out to the store.  I am going to make up a few things today like the Mango salsa the chipolte mayo and the beef taco mixture and then tomorrow will be a cinch to pull everything together.

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I plan on setting out several small bowls filled with sour cream, salsa, fresh cilantro, diced tomatoes, lime wedges, diced green onions, shredded cabbage and lettuce and some shredded cheese.  I think that is all that is needed to top your taco no matter which one you choose to make.  I’ll set up my fry station and assembly line the fish, chicken and shrimp. and them place them on a platter for everyone to create their own special taco.
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When everyone arrives it is nice to have something to snack on and what better than a 7 layer dip. you could also set out some chips and salsa for a slightly lighter fare. Since I will have my fryer out I might just have to make churros but we’ll have to see if everyone has room for something sweet after the taco bar.

Beef Taco
1 pound hamburger
1 small can tomato sauce
salt and pepper
2 tablespoons chili powder

Brown meat and drain excess fat.  add tomato sauce, chili powder, salt and pepper to taste.
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Chicken, Shrimp and Fish Taco
F
lour
Egg beaten
Breadcrumbs
salt and pepper

Set out 3 dishes, 1 for flour, 1 for eggs, 1 for breadcrumbs. make sure to salt and pepper each one.  Dip each piece of meat in the flour first, then the beaten eggs and finally in the breadcrumbs. An easy way to remember the dipping order is FEB flour, egg, breadcrumbs

Fry in batches in 350’F oil till browned and cooked through.

Chipotle Mayo

Ingredients
  

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2-3 chipotle peppers in adobo sauce
  • 1 tsp adobo sauce
  • 1/2 lemon squeezed

Instructions
 

  • Add all ingredients to blender. Blend until combined.

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Mango Salsa
2 Limes – sectioned, diced
2 ripe mangoes, diced
4-5 red radishes, small diced
1 small red onion, small diced
1 tablespoon chili powder
½ bunch fresh cilantro, leaves chopped
¼ cup extra virgin olive oil
Kosher salt, freshly cracked black pepper

Add all into a dish stir and refrigerate until ready to use.
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It can be intimidating to slice up a mango. They naturally have a flat bottom; slice along both sides. If you can’t slice through just move over a little bit.

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Make vertical and horizontal slices to the skin not through it. Flip the skin inward and then you can slice off all the chunks.

7 Layer Dip
1 can refried beans
1 container Sour cream
1 packet Taco seasoning mix
1 jar prepared salsa
handful of iceberg lettuce shredded
Shredded cheddar cheese
Chopped tomatoes – dry on paper towel and seeding them will help with wetness
Green onions – chopped

Mix the taco seasoning into the sour cream, set aside.
Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions
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Crispy Potato Gnocchi & Pesto

It is a pretty big day here in New England. The Patriots are playing for the AFC championship later today. We were supposed to get 1 to 2 feet of snow I guess at one point they said 30+ inches. But it looks like 6-7 inches, guess it was fake news. I really wanted at least a foot; I mean I feel if it’s going to be this cold at least it can be beautiful and I got snowshoes for Christmas that I want to try them out.
IMG_3927.JPGA friend of mine posted this little Sunday prayer that is quite clever and made me laugh so I have to share it.

Our Brady, who art in Foxboro, hallowed be thy arm. Thy title will come, it will be won, in Kansas City as it is in New England. Give us this Sunday, our weekly win & give us many touchdown passes, but do not let the Chiefs pass against us. Lead us not, into frustration, but deliver us to the valley of the sun. For thine is the MVP, the best of the AFC, & the glory of the Patriots, now & forever, AMEN!!  GO PATS!!!
IMG_3902.JPGBack to food – I still have some gnocchi that I was going to either freeze or make something. I think i mentioned my freezers are ridiculously full so I ended up making something pretty delicious that I wanted to share with you. Honestly I have no idea why I have never made them before. Potato Gnocchi; I feel I have to specify that they are potato since there are many variations out there in the world. But who doesn’t like crispy potatoes and why wouldn’t a crispy potato gnocchi be marvelous? Well it is so here you go!
img_3908.jpgCrispy Potato Gnocchi & Pesto

Ingredients
Package of gnocchi – or make your own if you adventurous (I plan to try making my own some day)
1 tablespoon olive oil
1 tablespoon butter
¼ cups Basil pesto – store bought or clink on the link here cookingatclarktowers basil pesto  

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Bring a pot of water to boil, add the gnocchi and when they float to the top remove them from the water.
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In a saute pan heat a tablespoon of olive oil and a tablespoon of butter, once hot add the gnocchi, try not to over crowd (like I did) or they will steam instead of fry (like mine did) let them brown before turning over, brown them all over.
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Remove to a shallow dish and cover with about a quarter cup +/- of pesto. Sprinkle with freshly grated Parmesan cheese and enjoy!
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Recipe adapted from two peas & their pod

Scallopini – Milanese – Piccata

Super quick dinner that everyone will love; if they don’t you are probably reading / following the wrong blog. Or maybe should rethink who you eat dinner with – OK I know you can’t probably stop feeding your kids but you can definitely make them take the “no thank you” bite and they might just like it enough to keep going.
IMG_3737.JPGYou might be thinking I am confused today having 3 different “meals” listed in the title. Well it is quite possible. Last night was our annual Christmas party and I am literally writing this while setting up for it and directing 3 of my on hand “staff” aka as my daughter, one of her friends and my sister-in-law. So if this blog is a little frazzled you’ll know why.  I am SUPER multi-tasking right this minute.

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Yes that is my glass of wine – wink wink

OK so back to why I listed the 3 above and they actually are in order of how you can make a quick dinner that again you will love. They all start with thin sliced meat. Usually Chicken but I had Turkey on hand and usually always do in my freezer so that is what I used. So thin sliced meat lightly breaded and fried in a little oil in the pan. This is the definition of Scallopini. To make it a Milanese you need to make a sauce by deg-lazing the pan with white wine and a little lemon juice and then finish it off with a tab of butter. Then to make it a Piccata you add a small jar of capers. Voila dinner 3 ways!
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Turkey, Chicken or Veal cutlets – buy them or slice your own
salt & pepper
flour
2 tablespoon Olive or vegetable oil
¼ cup white wine
3 cloves garlic
½ cup chicken broth
2 teaspoon lemon juice
1 jar capers
2 tablespoon unsalted butter
1 lemon sliced

Salt and pepper both sides of the cutlets, dredge lightly in flour. Shake off the excess.
IMG_3726IMG_3727Swirl some oil in your saute pan, place them in the pan, not touching and leave them alone until they release on their own. Should be about 3-5 minutes. Flip, cover and cook another 2-3 minutes. Remove them from the pan and set aside. If there is excess fat in the pan, pour it off.  
IMG_3729IMG_3730Deg-laze the pan with white wine and add the minced garlic; cook the garlic just till it starts to get brown and cook till the liquid is about gone. Don’t walk away from the stove about 2 minutes. Add the broth, lemon juice and capers.
IMG_3731IMG_3732IMG_3733Return the cutlets to the pan and let the juice reheat the meat up. Transfer to a warm plate.
IMG_3734IMG_3735For the sauce add the butter and sliced lemons, once the butter melts pour the sauce over the cutlets. If you want to be fancy and have fresh parsley it looks really nice chopped sprinkled on top.

Thanksgiving Leftover Egg Roll

I hope you had a wonderful day/weekend however you spent your time! We had 9 for Thanksgiving dinner and today (Saturday) will be 11 for homemade pasta (another personal cooking class for my sister-in-law) and Bolognese.
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For as far back as I can remember my family took all the leftovers from Thanksgiving and made them into a casserole of sorts. Basically take a 9×13 container and fill it or several of them with a little bit of everything and then top it with gravy. I still love doing this but this year when the family was cleaning up after eating I asked them to put everything in their own containers. I wanted to try making a thanksgiving leftover egg roll after seeing something similar floating around on FB.

IMG_3658And I had recently had an appetizer couples cooking class and I had them making a typical egg roll; pork, cabbage, carrot and scallions; except I had them air fry them, for the only reason being that there were 6 of them and we had made a lot app’s and it was the last one we made. I was a little worried about all of us being around hot oil. Did I mention that they bring wine with them. Just didn’t think it would be a good idea.
IMG_3659They were good air fried but we all were in agreement that we should have fried them in oil especially since the definition of a egg roll is “a Chinese-style snack consisting of diced meat or shrimp and shredded vegetables wrapped in a dough made with egg and deep-fried.” So egg rolls have been on my mind.
IMG_3661The ones I made were super easy and a big hit with everyone. I made 20 egg rolls and there were 7 of us that made them basically disappear. There were 2 left and my daughter brought them to one of her co-workers who also thought they were awesome. I wasn’t too sure about dipping sauces but they are a must. They just add another level of flavor. I always have thai sweet chili sauce in the fridge, I wanted to use the leftover cranberry sauce I made but my husband threw it away grrrrr. Thankfully I had a can of whole berry sauce that I added some orange juice and sriracha too that made a really nice tart sauce with a little heat. And of course there is always leftover gravy that I didn’t get a picture of but everyone gobbled up all 3 sauces.
IMG_3663Thanksgiving Leftover Egg Roll

Egg roll wrappers
Leftover turkey chopped up
Leftover stuffing chopped up
Cranberry sauce
1 egg – beaten

Oil for frying
Yes it was that simple

Cranberry dipping sauce
whole berry cranberry sauce
splash of orange juice
sriracha to taste
place everything in a small sauce pan and bring to a boil for about a 2-3 minutes

A few comments from the crowd
“what a fun way to eat leftovers”, “you are just amazing”, “these are SO good”

IMG_3662On the back of the package of egg roll wrappers will tell you how to fill, wrap, seal  and fry.

Fried Brussel Sprouts & Piperade sauce

I wanted to give you all an update on my quest to like brussel sprouts! OK so that might not be the most exciting statement of the year, week or even day but I did come across another way that my husband will eat them.  My daughter and I actually do like them and would probably add them to my grocery shopping list a little more often if the faces and comments I get from my husband were a little less ummmm painful to see/hear.
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The other day my husband was at the grocery store with me; I’m not a fan of him going to the store with me; don’t get me wrong I wouldn’t mind if he didn’t end up spending me more money than I was thinking of spending. He’s like a little kid ooohh that looks yummy; and puts it in the cart. So I was grabbing the things that were on my list and yes there were brussel sprouts on it; he made a comment and a face and said several times that we really didn’t need them; such a child!
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My daughter had tried some fried brussel sprouts with a some red pepper sauce that she absolutely loved. Trying to recreate something we’ve had at a restaurant is kind of our thing. Sometimes it works and sometimes not so much. After making the sauce my first comment was; “where has this been all my life?” We all know the true test would be my husband. All I can say is my daughter and I both witnessed him finishing his plate AND reaching into the sprout bowl and grabbing a large one with his fingers and eating it.  YUP I win!!!!
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Piperade Sauce – definition below

Ingredients
3 plum tomatoes or use whatever you have on hand
3 tablespoons extra virgin olive oil
1 medium onion, diced
2 red or green bell peppers (we used red because that is how Abbi had it)
1/2 teaspoon salt
4 cloves garlic, minced
1 teaspoon sugar
1/2 teaspoon hot Paprika or Espelette

Brussel Sprouts
Oil for frying
Balsamic vinegar
salt

Directions
using a 12 inch skillet over medium high heat, add the oil until hot but before it starts to smoke. add onions, peppers and the salt. saute, stirring frequently, until the onions are translucent and pepper start to lighten in spots; about 10 minutes.  Add garlic and saute for another minute or so.
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Add the tomatoes and the paprika, reduce the heat to medium low, cover and cook till the tomatoes are starting to breakdown and the peppers are soft; about 15  minutes.
removing the cover and continue to cook for about 5 minutes, you want to let it thicken a bit. It should be the consistency of a slightly runny relish.  Adjust the salt and enjoy!
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Brussel Sprouts
prepare your sprouts by trimming off the outer, dry leaves, cut the bottom off and slice lengthwise. Fry them in batches in about and inch or so of oil. Drain, salt and place them in a bowl with the piperade sauce, drizzle with a little balsamic vinegar, stir and serve.
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Not my favorite picture to share but it tasted delicious!

wikipedia definition of Piperade
Piperade
(Gascon and French) or Piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.

 

 

Crispy Risotto Cakes

I am SO excited to have another trick up my sleeve for leftover risotto. I only have leftovers because I double or so the batch every time I make it 🙂  My daughter works at my favorite local restaurant and she has a tendency to text me when she knows that her dad and I would love their special for the night. This is both awesome and terrible. Awesome because we have an amazing dinner, terrible because it gets mighty costly since they make such amazing food we can’t seem to resist.
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One such dish is dayboat scallops over a crispy risotto cake with some greens and a light sauce. Let me just say that seared scallops are just plain heavenly; all they need is a little salt and pepper and I am one happy camper. Throw in a crispy risotto cake and ahhhhhhhh!
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I am in the habit of making a double batch of risotto. While it is not difficult to make it is a little time consuming as you can’t or at least shouldn’t leave the kitchen. Don’t get me wrong you can still multitask but it’s best to hang around the stove so you can be sure to add more liquid to the rice before it dries out completely.
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I have shared with all of you how I make Arancini see link for the post/recipe https://cookingatclarktowers.com/2016/03/20/arancini/

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I started out using the wrong pan

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had to switch to a nonsitck

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I made a mess of the first pan!

The guys at the restaurant shared with Abbi how they make the crispy risotto cake. She came home and declared we can totally make them; So we did!

Directions:
Spread out the risotto on a nonstick sprayed rimmed sheet pan, using a cookie cutter that I would also spray with nonstick spray.  Cut out your rounds, on tray that will fit into your freezer, cover it with wax paper and freeze your rounds for an hour or so.  Transfer to a freezer bag for use anytime you want to make them. Great for a quick side during the week.

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It is a messy job but my rice was super wet, I might dry it out a little more next time.


Apple Cider Doughnuts

Tis the season for fresh apple cider! I am not a huge fan of drinking cold apple cider, I do like warm cider and cooking with cider is delicious. My guys were working a few towns away and went by a cafe in the middle of nowhere that made cider doughnuts that they raved about. Of course it took them a few months to actually bring me one home. Honestly they were just OK – I was told by the guys that “they needed to be eaten first thing in the morning when they were fresh”  Well that wasn’t going to happen for me.

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This was a couple of years ago. A week or so ago my daughter brought home some store made cider doughnuts that were just plain terrible; there was an after taste. I figured maybe I just plain ole didn’t like cider doughnuts. On Halloween my company put out some hot and cold cider and again some cider doughnuts. Third times a charm – NOPE it was not. You would think I would just give up – not me; I had some cider in the fridge that wasn’t going to last too much longer. I decided to make my own cider doughnuts. Voila’ success – finally a cider doughnut that has great flavor, fairly easy and I finally get to taste a cider doughnut that I got to finish.
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mine was very wet – I had to use more flour on my hands and board

The only problem I had was I don’t own a doughnut cutter nor a fryer. I looked a few places for a cutter, no luck. I try not to fry too much but when I do I always use my dutch oven; it can handle the high heat. I have a ridiculous amount of cookie cutters. I riffled through them and for a 3” round cutter; now I needed a small round cutter for the hole in the center. For the people reading this that know me really well; they are going to LOVE this. The smallest and closest thing I had to a small circle was a tiny frog cutter. Since I was little I have always collected frogs; I have moved away from the mass produced ones to ones that are unique funky and pretty cool. Making in happen here in NH – just saying.
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Apple Cider Doughnuts

Ingredients:
2 cups cider
3 cups all-purpose flour
½ cup whole wheat flour
⅔ cup packed brown sugar
2 tsp baking powder
¾ tsp salt
½ tsp baking soda
¼ tsp of each cinnamon, allspice, nutmeg and ground cardamom
2 large eggs
6 Tbs butter, melted and cooled
Oil for deep frying

img_4668Directions:
In a small saucepan, bring cider to a rapid boil and cook over high heat until reduced by half – cool completely

In a large bowl, whisk flours, brown sugar, salt, soda, powder and spices. In a small bowl whisk eggs, melted butter and cooled cider. Stir into dry ingredients until moistened (dough is pretty sticky). Cover and put in the fridge for at least an hour, you want the dough firm enough so you can shape the doughnuts.


Divide dough in half, on a floured surface pat each portion to ½ inch thickness; make sure to flour your hands and cutter(s) cut out about a dozen doughnuts.


Heat oil to 365’ and fry a few at a time. 1 minute on each side or until golden brown. Fry holes a few at a time approx. 1 minute on each side. Drain and cool slightly. Using a paper lunch bag; if you have one on hand; add some cinnamon and sugar and enjoy!

 

 

Recipe adapted – Taste of Home