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  • in Recipes

    Brown Butter Apple Cider Blondies

    Brown butter brings depth of flavor to these Brown Butter Apple Cider Blondies with warm nutty notes. Boiled apple cider is the secret ingredient that amplifies the apple flavor.

    Here’s something I can’t get enough of lately – Brown Butter Apple Cider Blondies. They’re are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds craveable a toasty note. Although browning butter requires an extra step, it’s so worth it!
    One of my favorite ingredients to use in fall and winter months is boiled apple cider. I always purchase Vermont Boiled Cider from King Arthur Baking (or you could try making your own.). It is truly a wonderful addition to this recipe. Nobody’s paying me to say that! As an avid baker I use it in everything from apple pie to apple fritters. You can absolutely still make this recipe if you don’t have boiled cider on hand. See the recipe notes for my suggestions and substitutions.

    Browning butter is easy!
    Brown butter will elevate nearly any baked good. It’s a special ingredient. When making it, butter solids can change fast from light to brown on the stove top. So watch the butter carefully as it cooks. It has several bubbly/foamy stages, beginning with big shiny soapy bubbles. Then, that will subside to smaller bubbles followed by foam that will start to look golden. And that’s when you need to remove the saucepan from the heat.
    Pour the browned butter into a bowl with the milk solids that have browned and fallen to the bottom of the pan. Let it cool before using it in the batter.

    Get cookin’!
    Next, fry shredded apples in butter. How could that ever be a bad thing? Raw apples give off juices during baking, so cooking off some of that liquid in a saucepan just makes good sense. It also give you the opportunity to spice things up with a little cinnamon.

    Mix up the batter.
    All the best blondie ingredients are accounted for here. Such as lots of brown sugar. And this is the stage to add in a little boiled cider to give the apple flavor a boost! Next, mix in the dry ingredients and the pecans.

    13×9 love.
    Spread the batter evenly into a 13×9 inch pan. This recipe makes a big pan of blondies that is made for sharing! Then, you’ll bake it until golden and puffy. And all the while you can enjoy the fragrance that fills your kitchen (which beats any fancy seasonal candle, if you ask me).

    Creamy glaze flavored with boiled cider adds yet another layer of apple flavor. Spread it on and scatter the top with more chopped pecans.

    It’s recipes like this that really make me feel present in the season. And there’s plenty to share! I hope you’ll enjoy making them (and eating them!) as much as I have.
    This blog post is sponsored by Go Bold With Butter! View their other fall recipe right here.

    Brown Butter Apple Cider Blondies

    Heather Baird

    Brown Butter Apple Cider Blondies are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds a toasty note. Browning butter requires an extra step, but it’s so worth it! Boiled apple cider is the secret ingredient that boosts the apple flavor.If you don’t have boiled cider on hand, you can still make this recipe using regular apple cider. See the recipe notes for my suggestions and substitutions.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

    Course DessertCuisine American

    Servings 12

    Equipment13×9 inch baking pan
    Ingredients US CustomaryMetric Fried Apples2 tablespoons butter1 cup grated apple about 2 medium apples1 tablespoon ground cinnamonBlondies3/4 cup butter1 1/2 cups light brown sugar firmly packed2 large eggs2 tablespoons boiled cider2 teaspoons vanilla extract1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup chopped pecansToppings1 cup powdered sugar1 tablespoon boiled cider1 tablespoon heavy cream1/4 cup chopped pecans
    Instructions Fried ApplesMelt butter in a large saucepan over medium heat. Add grated apples and cinnamon and cook while stirring for about 4 minutes until the apples soften.Place fried apples in a bowl and cool.BlondiesPreheat the oven to 375°F. Coat nonstick cooking spray in a 13×9-inch baking pan.Melt butter in a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Pour the brown butter into a large mixing bowl and cool for about 15 minutes. Do not let solidify.After letting brown butter cool, add brown sugar, eggs, boiled cider and vanilla extract. Mix well. Add flour, baking powder and salt. Mix until just combined.Fold in the cooled fried apples and chopped pecans into the batter and pour into the prepared baking pan. Spread evenly.Bake blondie batter for 21-25 minutes, or until golden brown. Take out and cool completely.ToppingsWhisk powdered sugar, boiled cider and heavy cream together in a small bowl. Then, spread the glaze over blondies and sprinkle with pecans. Let stand for about 10 minutes.Cut into squares, serve and enjoy!
    NotesSubstitutions
    Substitute 1/4 cup regular apple cider for the boiled cider in the fried apple mixture. Cook the mixture down until all of the liquids have evaporated before using it in the batter. 
    Substitute 2 tablespoons regular apple cider for the boiled cider in the glaze recipe. Add a pinch of cinnamon to add a little color to the glaze, if desired.
    What to expect:
    This is a delicious, chewy fall treat that has huge apple flavor. It’s a great alternative to apple pie at Thanksgiving.
    Browned butter is easy to make but requires a watchful eye. Make it in a stainless saucepan so you can best judge its color. It will be much harder to judge the doneness in a dark nonstick pan.

    Keyword apple cider glaze, boiled apple cider, brown sugar, browned butter, chopped pcans

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  • in Recipes

    Sweet Potato Muffins

    These soft  -packed  are complemented by a crunchy oat and walnut streusel while the  heat of cinnamon and nutmeg add a cozy level of spice. From November/December 2021 issue.  2½ cups (313 grams) all-purpose flour 2 teaspoons (10 grams) baking powder 1 teaspoon (2.25 grams) kosher salt, divided ½ teaspoon (1 gram) ground nutmeg ¾ cup (150 grams) […] LEGGI TUTTO

  • in Recipes

    Teacup Apple Charlottes

    Teacup Apple Charlottes are layered with soft ladyfingers, vanilla custard and tender spiced apples. Make them ahead for an elegant Thanksgiving Day dessert.

    I hope you won’t mind the many apple desserts I have on the agenda this month. I’m trying to use the bounty that my mom brought me from her trip to an orchard. It’s been fun to think up new ways to use them, and this recipe is one I loved instantly!
    This Teacup Apple Charlottes recipe is my riff on the British classic. The original is made with buttered white bread that lines a pudding tin, then it’s filled with cooked apples and served with a sweet sauce and whipped cream. This version isn’t quite as elaborate, and presented in teacups!

    Creamy custard.
    Begin by making a crème patissiere. Making this always feels special because it tastes so indulgent. It’s one of my favorite pastry elements. I usually break out the vanilla bean paste or split half a vanilla bean and scoop the seeds into the custard. If you don’t have those on hand, just use vanilla extract. The result will still be lovely.
    Cover the surface of the custard with plastic wrap so it doesn’t develop a skin. Refrigerate it until you’re ready to assemble. One important note: Crème patissiere should be thick enough to hold in a spoon. This is not a sauce, it’s a custard. Be sure you cook it until thickened.

    Next, bubble up some sugar and water together in a skillet – just until the edges start to caramelize. You can see here it’s lightly golden and ready for the next step.

    Have the apples ready to pour in at a moment’s notice. Caramelization happens quickly, and requires a watchful eye. The caramelized edges may seize up a little when the apples are added but this is normal.

    Punch up the flavor!
    Immediately pour in the juice of one orange and some apple brandy, if you have it. I did not have this on hand, so I added a little boiled cider to the mixture. Stir, stir, stir. You may see little clumps of caramelized sugar lurking about. Keep stirring while cooking and they’ll dissolve in the acidic juice of the orange.

    Cook the apples down until most of the moisture has evaporated, and the apples are golden brown and shiny with syrup.

    Prep the teacups.
    Line six teacups with ready-made soft lady fingers standing upright. You can find these at most grocery stores in the bakery aisle. This is a wonderful shortcut without compromising flavor.

    Pipe or spoon the pastry cream into the bottoms of the cups, about 1/3 of the way full.

    Next, spoon in the apples. Aim for equal parts crème patissiere and apples for a nice balance. The apples are a little sharp, especially if you use Granny Smith apples.

    Whipped cream can be served on the side, but I think the desserts look best presented with a big dollop on top.

    I could see these being served as a fun ending to Thanksgiving dinner, and the components can be made ahead. I’m always for a low stress dessert, especially when entertaining a houseful of people.

    Teacup Apple Charlottes

    Heather Baird

    This recipe is my riff on the British classic, Apple Charlotte. This slightly less involved version is served in a teacup, layered with crème patissiere, and topped with freshly whipped cream. See the recipe notes for instructions to make them ahead.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 20 minsCook Time 15 minsTotal Time 35 mins

    Course DessertCuisine American, British

    Servings 6

    Equipment6 oz. teacups (6)
    Ingredients US CustomaryMetric Crème patissiere2 tablespoons cornstarch1 cup whole milk1 egg2 egg yolks6 tablespoons granulated sugar2 tablespoons unsalted butter1 teaspoon vanilla extractPinch of saltSpiced apples1/2 cup granulated sugar3 tablespoons water6 Granny Smith apples peeled cored and chopped into 1/2 inch pieces2 tablespoons apple brandy or boiled apple cider1/4 cup orange juice from 1 large orange1/2 teaspoon ground cinnamon2 tablespoons unsalted butterCrème chantilly2/3 cup heavy cream2 tablespoons granulated sugar1/2 teaspoon vanilla extractAssembly36 ready-made soft lady fingers about 1 1/2 packagesGround cinnamon for garnish
    Instructions Crème patissiereIn a small bowl, dissolve the cornstarch in 1/4 cup of the milk. Beat the whole egg, then the yolks, one at a time, into the cornstarch mixture.In a saucepan, combine the remaining 3/4 cup milk and the sugar; bring to a boil whisking constantly. While whisking the egg mixture, slowly pour 1/4 of the hot milk into it, to temper the eggs. Return the remaining milk in the saucepan to medium-low heat.Pour the hot egg mixture into the saucepan in a thin stream, whisking, so as to not scramble the eggs. Whisk constantly until the mixture begins to boil. Remove from the heat and whisk in the butter and vanilla; stir in the salt.Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface so it does not form a skin. Cool to room temperature. Refrigerate until ready to use.Spiced applesPlace the sugar and water into a saucepan set over medium heat. Cook gently until the sugar has dissolved and turns lightly golden at the edges. Immediately pour in the chopped apples, add the apple brandy or boiled cider, orange juice, cinnamon, and butter. Stir together briskly. The caramel may seize when the apples are added; this is normal. Keep stirring until lumps have disappeared. Cook uncovered over medium high heat. Cook for 10 minutes, or until all of the liquid has evaporated and the apples are fork tender. Remove from the heat and set aside to cool.Crème ChantillyPour the heavy cream into the bowl of an electric mixer fitted with the whip attachment. Whip the cream on high until it starts to thicken. Add the sugar and vanilla extract. Whip until stiff peaks form.Use immediately, or store in the refrigerator until ready for use.AssemblyPlace six 6 oz. teacups on a baking sheet or tray. Line each teacup with six soft ladyfingers standing upright. Spoon or pipe the pastry cream into the bottoms of the teacups, about 1/3 full. Add an equal amount of spiced apples on top.Add dollops of Chantilly cream on top of each cup. Sprinkle with pinches of cinnamon and you’re ready to serve!
    NotesWhat to expect:
    The pastry cream balances the flavors of tart granny smith apples. The lady fingers are soft and cake-like.
    Patience and a watchful eye are both required for the caramel portion of the apple recipe. Be careful not to burn the sugar, and don’t try to multitask during this step.
    The orange juice in the apple recipe really brightens the apple flavor. Use freshly orange juice squeezed from one large orange.
    To make these ahead, assemble the lady fingers, pastry cream, and apples in the teacups. Cover each cup with plastic wrap and refrigerate until ready to serve. Just before serving, top with the whipped cream and sprinkle with cinnamon. 

    Keyword creme chantilly, creme patissiere, espresso pastry cream, soft lady fingers, spiced apples

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Parmesan-Herb Buttermilk Bread

    The classic flavors of ranch dressing— , , onion, and garlic—come together in this delicious  quick . Serve slices warm with butter, or top with your favorite fillings for an open-faced sandwich. 2½ cups (313 grams) all-purpose flour 1 tablespoon (12 grams) granulated sugar 1½ teaspoons (7.5 grams) baking powder 1 teaspoon (3 grams) kosher salt 1 teaspoon (3 […] LEGGI TUTTO

  • in Recipes

    Pumpkin Cranberry Mini Cakes

    Pumpkin Cranberry Mini Cakes celebrate two of the season’s best flavors. Cream cheese frosting balances tart cranberry filling sandwiched between layers of pumpkin sponge.

    Even though the first day of fall was in September, it feels like it’s only just arrived here in East Tennessee. There’s a snap in the air and the trees are finally showing their colors. I see geese flying south almost daily, and their path seems to navigate right over our backyard. I’ve seen and felt all of these things before, but each year it feels new. Funny, isn’t it?
    All of this has urged me to start holiday baking in earnest. I’ve been piecing together flavors for new recipes with autumn flavors. This recipe started out as an idea for petit fours, but as the build progressed it was clear they were meant to be a bit larger.

    Setting the scene.
    Before I get into the cake, I wanted to share this little table. My bestie and I set up an autumn-themed tablescape just outside my back door. The more we arranged the more I began to consider it a trial run for this year’s Thanksgiving table. My set of vintage Noritake china with persimmon-hued flowers seemed just right, and they inspired the decors for the mini cakes.
    (For those interested, the china has been discontinued but Replacements.com has some nice pieces here.)

    The cakes!
    Begin this recipe with an easy pumpkin sponge baked in a sheet pan. It’s a tasty base that can easily support layers of filling. Then spread on a layer of cranberry filling. This is simply made from a can of organic whole berry cranberry sauce.

    Next, the cream cheese filling. Spiced pumpkin sponge and cream cheese were made for each other, if you ask me. (See My Favorite Pumpkin Roll Recipe for more on this.) This layer also balances out the tartness of the cranberry.

    Trim the edges of the cake to neaten them using a large serrated knife. Then top the whole thing with a layer of marzipan. This is a classic element in most petit fours recipes, and it tastes great!

    Using that same large serrated knife you used to neaten the edges, cut the cake into pieces. I have a kitchen-dedicated ruler that really helps to make even portions. You can see this in action in the video at the end of this post.

    Draped glaze.
    After all the cakes are cut, cover them in a thick confectioners’ glaze made of powdered sugar, milk, and vanilla extract. This is a much easier topping to make than poured fondant, and it dries to a satin finish. The coating doesn’t need to cover the entire cake. An asymmetrical drape will give enough coverage while still showing off those delicious layers.

    Small flowers can be fashioned by using leftover marzipan. I wanted to match the little flowers on the Noritake china on the table, so I tinted them an orangey-persimmon hue.

    Gold dragees in the centers of each flower gives them a little sparkle as a finishing touch.

    The cakes were really beautiful on the table. Petite but not too small. And you can’t get any more season appropriate than Pumpkin & Cranberry, right?

    These Pumpkin Cranberry Mini Cakes require a little planning and effort, especially if you make the decors on top. But they are well worth the effort. The recipe provided yields 20 mini cakes, but it can be halved to feed a smaller crowd.

    Pumpkin Cranberry Mini Cakes

    The pumpkin sponge cake portion will need to be made twice to yield the two 15×10 sheets needed for all 20 cakes. If you require less servings, the cake recipe can be made once and both filling recipes halved.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 2 hrsCook Time 50 minsTotal Time 2 hrs 50 mins

    Course DessertCuisine American

    Servings 20 mini cakes

    Equipment15×10 jelly roll panlarge serrated knifesmall flower fondant plunger cuttersmall leaf fondant plunger cutterfluted pointed star fondant toolfood tweezers
    Ingredients  Cake ingredients3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons ground cinnamon1/4 teaspoon salt3 large eggs1 cup granulated sugar2/3 cup canned pumpkinCranberry filling14 oz. canned organic whole cranberry sauce1/4 cup granulated sugar1 1/2 teaspoons orange zest from one large naval orange2 tablespoons cold water1 tablespoon cornstarch1 tablespoon orange liqueur such as CointreauCream cheese filling 1 pkg. 8 oz. cream cheese at room temperature1 cup powdered sugar sifted6 tablespoons butter softened1 teaspoon vanilla extractAssembly1 lb. prepared marzipan2 cups powdered sugar4 tablespoons milk or cream plus more if needed1 teaspoon vanilla extractCopper brown gel food colorMoss green gel food colorGold sugar pearls
    Instructions Pumpkin sponge cakesPreheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper, or spray with flour-based baking spray. Cover a large work surface with parchment paper and lightly dust with powdered sugar.Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and granulated sugar in the bowl of an electric mixer until thick and pale. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.Bake for 12 to 14 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto the prepared parchment paper. Remove parchment paper that lined the pan from the cake, if necessary.Bake the sponge recipe twice so that you have two 15×10 sheets of pumpkin sponge.Cranberry fillingPlace the cranberry sauce in a medium saucepan over medium heat. Add the sugar and stir until the mixture begins to steam. Stir in the orange zest. Using an immersion blender, blend the mixture right in the saucepan to a smooth puree. (If you don’t have an immersion blender, cool mixture and transfer to a blender pitcher to puree. Then return it to the saucepan and re-heat.)In a small bowl, stir together the water and cornstarch to make a slurry. Add the mixture to the hot cranberry puree while whisking, and stir until thickened, 3-5 minutes. Remove from the heat an let cool. Add the orange liqueur and refrigerate until completely cool.Cream cheese fillingBeat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.Scrape down the bowl and mix again until light and fluffyAssemblyCut one of the pumpkin sponge cakes into thirds that you have three 10×5-inch long pieces. Spread one of the cake layers evenly with the cranberry filling. Top with a second sponge. Spread a layer of cream cheese filling on top of the second sponge evenly. Top with the third layer of sponge. Refrigerate the cake until firm, about 25 minutes.Meanwhile, roll out half of the marzipan to slightly less than 1/4-inch thickness. Remove the cake from the refrigerator and brush the top with water (I used a kitchen-dedicated spray bottle to mist it). Place the marzipan on top of the cake and trim away the excess so that the marzipan fits the top of the cake exactly. Save marzipan scraps. Refrigerate again for 15 minutes.Repeat the entire process of filling, covering, and chilling the second pumpkin sponge.Remove the cakes from the refrigerator and score the marzipan down the center length of the cake using a serrated knife. Score width-wise every two inches so that you have 10 mini cakes portioned. Using gently sawing motions, cut the cakes at their score marks. Repeat the process with the second assembled cake so that you have 20 mini cakes.In a small bowl, stir together the powdered sugar, 3 tablespoons milk or cream, and vanilla extract. Whisk until thick glaze forms. Add a more milk or cream if needed. The mixture should be so thick that it holds in the balloon of a whisk, and slowly pours back into the bowl in an opaque ribbon. Pour a spoonful of glaze over each cake, gently nudging the glaze over the sides of the cake with the back of a spoon. Let the cakes stand until the glaze is firm, about 1 hour.Meanwhile, tint a 2 oz. ball of marzipan with the copper brown gel food color. Knead well until a consistent hue is achieved. Repeat the process with another 2 oz. ball of marzipan and the moss green food color. If the marzipan is sticky, knead in a little confectioners’ sugar.Roll out each piece of marzipan and stamp small flower shapes from the copper marzipan using the flower plunger cutter. Gently shape them using a fluted, pointed star fondant tool. Use the small leaf plunger cutter to stamp shapes from the moss green marzipan. A leaf veiner can be used to create leaf impressions in the marzipan, if desired.When the mini cakes are firm, arrange flowers and leaves on top of each cake. When they are arranged correctly, use dot of leftover glaze to adhere them to the tops of the cakes (or you could use a water dampened art brush). Using cake decorator’s tweezers, press gold sugar pearls into the centers of each cake.Place cakes in a large cake box or in a baking pan that is taller than the cakes’ height. Store loosely covered in plastic wrap in the refrigerator (an airtight container will cause the glaze to wrinkle – avoid this). Allow cakes to stand at room temperature for a few minutes before serving. This knocks a little of the chill off and the flavors will be well developed.
    NotesThe work of building this cake can be spread out over a couple of days. The pumpkin sponge and cranberry filling can be made a day ahead of assembly. 
    Marzipan decors can be made ahead of time and stored airtight for freshness.
    Cake layers will stay well-defined and sharp when refrigerated. If left at room temperature for more than a couple of hours, the cranberry filling will begin to soak into the bottom sponge. 

    Keyword canned pumpkin puree, cranberry cake filling, cream cheese cake filling, organic canned cranberry sauce, pumpkin sponge cake

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  • in Drink

    Episode 209 – Through the Looking Glass with Deke Dunne

    Combine your ingredients in a cocktail shaker with ice, give em a good, hard shake, then strain into a highball glass or a double rocks glass over ice, top with a splash of sparkling water or club soda, and enjoy.If you’re following along at home, you’ll recognize the Cancha cocktail as a Daiquiri made with honey syrup and lengthened by a dealer’s choice amount of carbonated water. It’s a drink that’s popular in both Trinidad and Cuba, where rum and lime are a very popular combo, and for some reason it seems to have a more medicinal heritage than the classic daiquiri. Perhaps that’s from the honey syrup, perhaps it’s that late Victorian association between carbonated water and health benefits, or maybe it’s just because the Cancha is a feel-good cocktail.This drink can be found on Allegory’s “Passage to the Somewhat Familiar” section of their cocktail menu, along with a Cold Brew Negroni and a Tequila drink called the Infante because sometimes when you’re surrounded by surrealist murals, you need to ease into happy hour with a drink that makes sense. From there, it’s a choose your own adventure, and the possibilities may very well lead you down your own mixological rabbit hole.Show NotesIf you find yourself in Washington, DC, you need to check out this gorgeous hotel and grab a drink with Deke and his team at Allegory. If you walk in the front of the hotel, you’ll continue past the front desk into the library, then turn right through an unmarked door into the speakeasy.The following gallery features a scenes from muralist Erik Thor Sandberg, as well as some of the cocktails you can enjoy at Allegory. All photos are courtesy of Kimberly Kong. LEGGI TUTTO

  • in Recipes

    Old Fashioned Sweet Rice Fritters

    These Rice Fritters, aka Sweet Calas, are a southern fried doughnut famous in New Orleans. Crispy on the outside, soft and tender on the inside, coated with powdered sugar!

    This recipe was developed in partnership with my friends at Imperial Sugar. CLICK HERE FOR THE FULL RECIPE.
    Sweet Rice Fritters Are A Classic Creole Recipe
    Rice Fritters are a classic southern recipe. The sweet yeast batter is mixed with mashed rice to create a tender fritter-style doughnut that is fried until golden and coated with powdered sugar. Calas used to be a popular street food in New Orleans, much like Zeppole or beignets. 
    Sweet Calas – What To Expect:
    These little rice fritters are crispy on the outside and soft and tender on the inside. The yeast dough is flavorful and airy, while the mashed rice adds texture. Grab a napkin because you’re sure to get powdered sugar all over your shirt!The subtle cinnamon flavor in the batter really makes these little doughnuts unique! You could even add small diced apples into the batter to create a rice apple fritter!Make ahead! Start the batter the night before, and in the morning it will be ready to fry for a special breakfast!

    Ingredients:
    For the full list of ingredients with measurements CLICK HERE
    Cooked rice. You will want to use soft rice, and mash it up well! If using leftover rice, reheat it with a bit of water to steam it. You don’t want the rice to have any “bite”Active Dry Yeast. You can also use Rapid Yeast as well!Warm water Large eggsGranulated sugarKosher saltGround cinnamonAll purpose flourVegetable oil for fryingPowdered sugar for coating
    How To Make Rice Fritters (Step by Step):
    Place the mashed rice into a medium bowl and set aside. Do your best to mash the rice as best you can. The rice adds texture, but you don’t want whole grains of rice in the fritter. 

    2. Sprinkle yeast into warm water and allow it to dissolve, until foamy, 10 – 15 minutes.

    3. Pour the yeast mixture into the mashed rice and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours or overnight. 

    4. Remove the rice mixture from the refrigerator and add in the whisked eggs, sugar, salt, and cinnamon. Stir to combine. Add in the flour and stir until evenly incorporated. 
    5. Cover the bowl with a towel and place in a warm, draft-free place for 1 hour, until the mixture is bubbly and slightly airy. It will increase in size slightly. This isn’t a typical yeast dough. It will be thinner and more “batter-like”. 
    6. Heat oil in a medium Dutch oven, or electric fryer until it reaches 365°F. Drop the fritter batter by the heaping tablespoon into the oil and fry until golden brown, turning once, to brown evenly. Remove the fritters from the oil with a slotted spoon and transfer to a paper towel lined plate or baking sheet to absorb excess oil. Work in batches of 4 – 5 fritters at a time.
    7. Place the powdered sugar in a large zip-top or brown paper bag. Add in half the fritter and shake to coat. Repeat with the remaining fritters.

    Tips:
    I own a small electric fryer, which is what I used for this. It’s a recent purchase that I decided upon after years of HATING the way frying foods made my house smell! It is an inexpensive item that I use on the rare occasions I deep fry anything, and actually plug it in in my garage or out back. It’s an easy little appliance to store (I bought a small 1.1 Liter fryer) and having the ability to fry things outdoors keeps that stale fried smell out of my house! I wish I had purchased this years ago!If you don’t have an electric fryer, use a Dutch Oven or a heavy bottomed pan.Using a small scoop (1.5 tablespoon) makes portioning out the batter MUCH easier! Here’s the one I use.The batter expands a bit while frying, so work in batches! Serve these warm or at room temperature. They are best served the same day they are made.
    How To Store:
    Like I mentioned above, I don’t recommend storing these for any length of time. Like any doughnut, they are best if served the day they are made…and if they’re warm, even better!

    For the FULL RECIPE hop over to Imperial Sugar and print it out! LEGGI TUTTO