Wednesday, October 05, 2005

Shout outs galore

First shout is is to the lovely Kitchenette whose recipe in the comments section merits a promotion to the blog. Yes I will be making this on Saturday. Yes I will need ot eat salad for the rest of the week to get over the deep fried goodness.

Form the Kitchenette:

I escaped Washington last weekend for an apple picking adventure outside of Philly at a place called Lynvilla Farms. Picked 1.5 bushels, made 3 apple pies, downed a carton of cider and a few cider donuts. One of these days I'm going to make the devilish donuts myself. Here's a recipe if anyone feels inspired (I'm telling you, the things are addicting):

1 cup apple cider
1 cup sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cup all-purpose flour
2 tsp. baking powder
1 tsp.baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
vegetable oil or shortening -for frying

GLAZE
2 cup confectioners' sugar
1/4 cup apple cider

For glaze, mix confectioners' sugar and cider.
Dip doughnuts while warm;
serve warm.(I would make glaze optional if I were making
the doughnuts. I like them plain)

Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.

Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.

Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.

Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon.


And shout out to Demetrius who asked for the recipe for apple pie filling. It's not that different form strudel filling. Here it is.

6 firm apples (Granny Smith, Macoun etc), peeled and chopped into 1/4 to 1/2 slices depending on the apple. For firmer apples like Granny Smith, you can cut them into 1/4 inch slices. For softer apples like Golden Delicious, you should cut them into 1/2 inch slices.
1/2 cup golden raisins or cranberries
juice of 1 lemon
1/3 cup of sugar
1 teaspoon cinnamon
1 tablespoon cornstarch

3 comments:

the kitchenette said...

how'd they turn out? I ate a salad today in solidarity with you.

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