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      King Cake

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      1 Warm the milk and bloom the yeast: In a small saucepan set over medium-low heat add the milk and honey and stir constantly until the milk is warm and the honey has dissolved. Remove the milk from heat.
      When it’s warm to the touch but not hot (about 100°F), sprinkle the yeast over the milk and stir. Set aside for 5 minutes until small bubbles start to form. If bubbles do not form, discard and start over with new yeast.

      2 Melt the butter: In a small microwave-safe bowl add the cubed butter. Cover the bowl and microwave the butter for 30 to 45 seconds, or until the butter is mostly melted. Some solid chunks are ok.

      3 Prepare the dough: Into a large bowl or the bowl of your stand mixer add the milk mixture and butter, making sure to scrape into the bowl any solid parts or yeast residue. Add the eggs, salt, cinnamon, nutmeg, vanilla and almond extract (if using).
      Beat together with a whisk until blended, about 5 to 10 seconds on medium speed if using the mixer whisk attachment, or by hand. You just want to bring it together a bit.

      4 Add the flour and knead the dough: Switch the attachment on your stand mixer to the dough hook. Add 3 cups flour and set the stand mixer to low until the flour has absorbed into the liquid.
      Increase the speed to medium and mix until a rough dough forms and pulls away from the sides of the bowl. Knead the dough with the hook for 5 minutes until a smooth supple dough forms. The dough will be fairly soft, and a little tacky but not sticky.
      (If you don’t have a stand mixer, stir the flour into the liquid with a wooden spoon until a rough dough forms. Then dust your hands and a clean surface lightly with flour and knead the dough by hand for 10 minutes.)
      If the dough seems too wet as you knead it, add a little more flour, 1 tablespoon at a time. The dough should be pliable and not so sticky that you can’t handle it.

      5 Let the dough rest: Lightly grease a bowl so the dough doesn’t stick. Stretch and form the dough into a smooth ball. Place the ball in the bowl, cover with plastic wrap and let sit in a warm place for 1 hour or until it has doubled in size.

      6 Make the filling: About 10 minutes before the dough has finished rising, make the filling. In a medium microwave-safe bowl add the butter and cover the bowl. Set the microwave for 30-45 seconds. You want the butter melted completely.
      Add the brown sugar, cinnamon, nutmeg, and salt to the melted butter. Stir until a thick paste forms. Cover and set aside until you’re ready to use.

      7 Fill and roll the dough: Line a rimmed baking sheet with parchment paper or a silicon baking pad.
      Once the dough has doubled, turn it out onto a clean work surface. Use a rolling pin to roll the dough into a large rectangle, about 10-inches by 24-inches wide. The dough will be pretty thin, about 1/4 to 1/2 inch thick.
      Using a small offset spatula, butter knife, or silicon spatula, spread a thin layer of cinnamon sugar filling over the dough, leaving 1 inch at the top of the rectangle bare (the long side).
      At first, it won’t seem like there is enough filling but keep spreading, scraping up any thicker areas. Eventually, you’ll be able to get a thin coating of the filling all over the dough. That’s what you want.
      Starting at the long side, roll the dough up to form a long, thin log. Pat and press the 1-inch bare dough border at the top to the log, making sure it seals. Turn the log so the seal is at the bottom.

      8 Cut and twist the dough: Using a sharp knife, cut the log lengthwise, splitting the log in half.
      Twist the two halves together, making sure the cut “strip” side is facing upward.
      Move the twisted rope to the prepared baking sheet and form a ring. Tuck the ends of the dough under each other to help seal the ring together.

      9 Give the dough a second rise: Cover the ring with plastic wrap and leave it in a warm place to rise until puffy and almost double in size, about 45 to 60 minutes.

      10 Preheat the oven: About 30 minutes into the second rise time, preheat the oven to 350°F.
      11 Make the egg wash and bake the cake: Once the ring has risen, beat the egg yolk together with the water and gently brush it over the ring.
      Bake in the oven 25 to 35 minutes, or until the top is golden brown and sounds hollow when you tap it. If you have an instant-read thermometer, it should be done at 195°F to 200°F. Don’t worry if some of the filling has oozed out while baking, that’s totally normal.

      12 Cool the cake and add the baby: Let the cake cool on the baking pan for 10 minutes, then loosen the bread from the pan with a spatula. Then carefully move the cake to a wire rack, using two spatulas, and let cool completely to room temperature.
      Once the cake has cooled, insert the baby into the cake (I usually push it in on the bottom so no one can tell where it is).

      13 Make the glaze: To make the glaze, sift powdered sugar into a medium-sized bowl. Add 2 tablespoons of milk and the vanilla. Stir until the ingredients are fully incorporated and a glaze forms.
      The glaze should be thick and opaque but still pourable. If the glaze is too thick, add more milk, 1/2 teaspoon at a time, until the desired thickness has formed.

      14 Finish and serve the cake: Place the wire baking rack with the cooled cake over a rimmed baking sheet.
      Spoon the glaze all over the cake making sure the top is completely covered. Then immediately sprinkle the colored sugar over the cake. The wet glaze will allow the sugar to adhere to the cake. Let the glaze and sugar dry, then move the cake to a serving platter. LEGGI TUTTO

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      Classic Cheese Fondue

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      Cozy up to a warm bowl of gooey cheese fondue accompanied by plenty of fruit and vegetable dippers. It’s easy to make at home for a special night in. 

      This is a bit of a departure from the mostly sweet menu here on the blog, but I’ve always loved a good fondue and this is my all-time favorite cheesy recipe. The melted wine and cheese concoction along with the right other ingredients (dippers!) makes a lovely, intimate meal. It is easily made at home for a fraction of the cost that you’d pay at a fancy fondue restaurant.

      If the lack of a fondue pot is keeping you away from this heavenly indulgence, then I’m happy to say you don’t really need one to start. A regular saucepot and dinner forks will do just fine. And if you find that you enjoy fondue-ing as much as I do, then that’s when you should shop for your own dedicated fondue pot with a burner. I couldn’t resist using my most beloved fondue pot for this post, which was given to me as an anniversary gift from my husband years ago.

      For me, the magic combination is 1:1 ratio of Gruyere to Swiss. Don’t go for the pre-shredded stuff, because those have added stabilizers which hinder melting, and anti-caking agents such as cellulose to keep the cheese from clumping together. They won’t bubble up properly in this recipe and those fillers are not very appetizing! 

      If your grocery store has a cheese counter (most large US stores do) then purchase blocks there, and ask for them to shred it for you at the deli. Or, if you have a food processor, then the shredder attachment will make short work breaking down the blocks into feathery shreds.

      I’m including a few tips on serving and safety when firing up a fondue pot. I have several books on the topic and this seems the right place to share what I’ve gleaned from them, along with some of my own experience. These all pertain to cheese-based fondues.

      It’s best to make the cheese fondue on the stovetop in a saucepan, and not directly in your fondue pot. Transfer the mixture to the fondue pot after it’s mixed. If you’re without a fondue pot, simply serve the fondue in the saucepan placed on a trivet, or transfer it to a pre-warmed bowl. The best way to pre-warm a bowl is to fill it with hot water, when the fondue is ready, pour out the water and wipe it dry before filling.
      An overfilled fondue pot is a recipe for disaster. Fill it no more than halfway full.
      Fondue forks should be regarded as cooking implements and not dining tools. Don’t eat directly from the fondue fork. Instead, place the dipped, cheese-covered food on a plate and use a standard fork for eating. If you’re without fondue forks, use large dinner forks as your mode of dipping, and salad forks for eating.
      If you’re fondue-ing for family night, small children should be watched closely near an open flame. Provide them separate small ramekins of melted cheese away from the pot. They are also enthusiastic dunkers, so I don’t recommend using your best table linens.
      Cheesy fondues need to be stirred intermittently. This is a pleasant babysitting job, and you can help keep the cheese mixed by swirling your fondue fork in a figure 8, stirring the cheese as you dip.
      Don’t keep the burner on the entire time. Unless your fondue pot is electric, it could make the cheese too hot to enjoy. Re-light the burner when the cheese cools and bring back to melty consistency. When you’re almost done eating the fondue, turn the burner to low and allow the remaining cheese to form a browned crust. Remove and break it into pieces to eat for a crusty cheese delicacy.

      What to dip? More like what not to dip! My favorite dippers tend to be fresh fruit and vegetables, although my new favorite dipper is roasted fingerling potatoes. I love cheesy potatoes of all sorts, and this was a revelation. I also feel that no cheese fondue is complete without French bread cubes – so good! 

      Most of our fondue nights are for a party of two, which means there will be leftovers for lunch the next day. Instead of re-melting the leftover fondue, we simply cut the chilled fondue into pieces and serve it alongside crudités and light charcuterie meats. Even chilled it holds the wonderful wine notes that make fondue so delicious.

      It is always a risk to call any recipe “classic” since popular dishes like this can be made in a variety of ways and can differ across the geography of where it originated. However you slice it, this recipe uses two great cheeses of Switzerland, and makes a fine fondue. 

      [click to print]
      Classic Cheese Fondue
      Yields 6 servingsEmmental cheese is Swiss cheese with buttery notes and fruity flavor, it is traditionally used in this recipe. American style Swiss cheese (such as Alpine Lace) can also be used and is milder with nutty flavor. Purists may object, but a small amount of cornstarch is added to this recipe. It keeps the wine and cheese from separating when heated, and no one will know it’s there.1 garlic clove, halved
      1 1/2 cups sauvignon blanc wine
      1 tablespoon cornstarch
      1 tablespoon water
      1/2 lb. Swiss cheese, coarsely grated
      1/2 lb. Gruyere, coarsely gratedAssorted dippers: grape tomatoes, fresh celery and carrot sticks, roasted fingerling potatoes, French bread cubes, tart apple slices, small whole radishes.Rub the interior of a 4-quart saucepot with the cut sides of the garlic (discard garlic).Pour the wine into the pot. Bring to a simmer over medium heat. In a small condiment cup, stir the cornstarch and water together to form a slurry. Set aside. Add the cheeses to the pot of simmering wine gradually. Stir in a figure-8 and zigzag pattern to prevent the cheese from balling up. Avoid using a circular motion. Cook until the cheese is melted and creamy (do not boil).Re-stir the cornstarch slurry if it has settled; add it to the fondue and stir in figure-8/zigzag motions to combine. Bring to a simmer and cook, stirring constantly, until thickened about 5-8 minutes. Transfer the cheese to a fondue pot set over a flame and serve immediately.Notes:
      Two tablespoons of kirsch (cherry eau-de-vie) may be added to this fondue for a truly authentic Swiss Fondue. Kirsch can be hard to locate but can often be found in pastry supply stores.Almost any dry white wine can be used in this recipe, but for my personal taste only sauvignon blanc will do.

      link Classic Cheese Fondue By Heather Baird Published: Monday, February 08, 2021Monday, February 08, 2021Classic Cheese Fondue Recipe LEGGI TUTTO

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      Super Easy, Super Moist Chocolate Cupcakes

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      Cupcakes:
      1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
      2 Whisk dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
      3 Mix wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
      4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
      5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
      6 Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
      7 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
      Frosting:
      While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
      To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like. LEGGI TUTTO

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      Buffalo Chicken Chili

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      This Buffalo Chicken Chili is the best of two game day classics: buffalo chicken wings and chili! Top your bowl with sour cream, tortilla chips, chopped green onions, cheese, and extra buffalo sauce for a new Super Bowl favorite. (Slow cooker and Instant Pot directions, too!)

      Photography Credit: Aaron Hutcherson

      Buffalo chicken chili is the best of two game-day favorites: buffalo wings and chili! The chili is made with all the things you love about chili—beans, tomatoes, chili powder, cumin, peppers—but it also has buffalo wing sauce to give you that kick of spice you know and love!
      Bonus: it cooks in only about 30 minutes!

      WHAT KIND OF CHICKEN TO USE FOR BUFFALO CHICKEN CHILI
      This recipe calls for boneless, skinless chicken breasts, as white meat is what you would have with buffalo wings, but chicken thighs would work just as well.
      (Want to make a vegetarian version? Try roasted cauliflower instead of chicken.)

      IS THIS BUFFALO CHICKEN CHILI SPICY?
      The ingredients that give this chili a lot of flavor (even though it cooks quickly) are the fire-roasted tomatoes and green chiles, so be sure you look for “fire-roasted” on the label for both of them. The tomatoes might be with the other canned tomatoes in your grocery store, but for the chiles, I found them with the Mexican ingredients.
      In terms of spice, buffalo wing sauce is relatively mild, as are the canned green chiles. If you want to make it spicier, try the following:
      Add more hot wing sauce.
      Add a few teaspoons of a spicier hot sauce.
      Sprinkle in some crushed red pepper flakes or cayenne pepper.
      Add in some hot chiles, like diced jalapeños or chiles in adobo sauce.

      WHAT TO SERVE WITH BUFFALO CHICKEN CHILI
      If you want to make this an even heartier meal, serve it over steamed white rice or Spanish rice.
      As far as toppings go, it’s all up to you! I like to include sour cream, tortilla chips, chopped green onions, extra buffalo sauce, and cheese.
      You can go the more common route of shredded cheddar cheese, or lean into the buffalo chicken theme with some crumbled blue cheese—maybe even drizzle on some ranch or blue cheese dressing. (Sounds kind of strange, but I think it could work. Let me know if you do!)
      MAKE-AHEAD TIPS FOR BUFFALO CHICKEN CHILI
      The only thing that really needs to cook in this chili is the chicken. You can use leftover shredded chicken or buy a rotisserie chicken from the grocery store to make this meal come together even more quickly.

      HOW TO MAKE THIS CHILI IN THE SLOW COOKER OR INSTANT POT
      Want to make this chili in a slow cooker or pressure cooker? No problem!
      SLOW COOKER INSTRUCTIONS: Just dump all of the ingredients except the beans into the slow cooker and cook until the chicken is cooked all the way through, two to four hours on high, or six to eight hours on low. Then shred the chicken, add the beans, taste, and adjust the seasonings to your liking, and serve!
      PRESSURE COOKER INSTRUCTIONS: Cook on high pressure for 10 minutes, then do a quick release. Shred the chicken, add the beans, and adjust seasonings to taste. 
      STORING AND FREEZING BUFFALO CHICKEN CHILI
      This chili stores well in the fridge for up to five days, and it will freeze perfectly for up to three months if stored in a freezer-safe bag or airtight container. Reheat the soup gently on the stovetop.
      MORE BUFFALO CHICKEN GOODNESS: 

      Buffalo Chicken Chili Recipe

      Ingredients
      2 boneless, skinless chicken breasts (1 1/2 pounds)
      2 14.5-ounce cans diced fire-roasted tomatoes
      1 7-ounce can diced fire-roasted green chiles
      1 cup unsalted or low-sodium chicken stock
      3/4 cup buffalo wing sauce, plus more for serving
      1 tablespoon chili powder
      2 teaspoons ground cumin
      2 15.5-ounce cans cannellini beans, drained and rinsed
      Salt and ground black pepper
      Sour cream, crumbled blue cheese, diced green onion, and tortilla chips, for serving

      Method

      1 Cook the soup: Add the chicken, tomatoes, chiles, chicken stock, buffalo wing sauce, chili powder, and cumin to a large pot or Dutch oven. Bring to a boil; reduce to a gentle simmer over medium heat, and cook until the chicken is cooked all the way through, about 25 minutes.

      2 Shred the chicken and add the beans: Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken along with the beans to the pot, and cook until the beans are warmed through, about 5 minutes.

      3 Season and serve: Taste the chili and season with salt, pepper, and more buffalo wing sauce as desired. (Note: buffalo wing sauce tends to be high in sodium, so you might not need to add very much, if any, additional salt.)
      Ladle the chili into bowls and serve topped with sour cream, crumbled blue cheese, diced green onion, tortilla chips, or whatever other ingredients you enjoy.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Aaron Hutcherson
      Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade.
      More from Aaron LEGGI TUTTO

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      Chocolate Dipped Orange Madeleines

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      Madeleines are buttery French tea cakes with a distinctive scallop shell shape. This version is a riff on the classic sponge, but with bright orange flavor. A dip in chocolate glaze makes them an indulgent tea time treat.

      I haven’t posted madeleines to this weblog in years, but I make them every so often for an afternoon pick-me-up. I decided to remedy the situation a couple of days ago when my new shell pan arrived. I have the classic madeleine pan with a more elongated shell shape, but the new pan holds a little more batter per cavity. And I’m all for a more robust madeleine!

      I’ve used the same recipe for these cakes for more than 10 years. It’s adapted from Epicurious and is likely the most unfussy version of madeleines you’ll find. As written, it is classic with zesty lemon flavor, but it’s also a fine blank canvas for other zests and flavorings.

      Many madeleine recipes require resting the batter or chilling the pans before baking, all in an effort to achieve a crisp exterior and the signature bump that develops during baking. This recipe skips those steps and, in my experience, the cakes always turn out perfect. I noticed in my new pan with deeper cavities, the bump was a little more pronounced. This turned out to be a good thing, because the cakes can be held by their bumps for easy dipping.

      This adaptation was inspired by an extra-large orange in my refrigerator. It had the most beautiful fragrant peel, and it deserved to be used in something special. Chocolate and orange flavors together are a favorite of mine, so they were destined for dip in semisweet glaze.

      Speaking of chocolate, I’m not sure if I’ve shared this here previously, but I prefer to melt chocolate in the microwave, as do many modern chocolatiers. With the right timing, it’s less likely to overcook or seize from the steam created in a double boiler. The key to the microwave method is to use a Pyrex bowl to hold fine chopped chocolate and heat in 30 second intervals. Between heating intervals, stir well using the residual heat from the bowl to melt the chocolate. Using this method in this recipe creates a very smooth, nearly flawless glaze.

      What a treat! These just beg to be enjoyed with a cup of hot tea and a good book. We’ve had grey skies here this week, and these buttery little cakes have been a bright spot in such chilly conditions. 

      If you’re in need of a madeleine pan, you’ll find links to the ones I own below. These are affiliate links. I’ve included instructions for both pan sizes.

      Chefmade 12-Cavity Non-Stick Spherical Shell Madeline Bakeware
      Chicago Metallic Professional 12-Cup Non-Stick Madeleine Pan

      [click to print]
      Chocolate-Dipped Orange Madeleines
      Yields 15-20 cakesA madeleine pan is required for this recipe, which can be found online for purchase and in cookware stores (see blog post for sources). Shallow shell pans will yield more cakes, and require less bake time. Pans with deeper cavities will yield less cakes and require longer bake time.Cakes
      2 large eggs
      2/3 cup (135g) granulated sugar
      1 teaspoon vanilla extract
      1 teaspoon finely grated orange peel
      1/8 teaspoon fine grain salt
      1 cup (123g) all-purpose flour
      10 tablespoons (141g) unsalted butter, melted, cooled slightly but still warmGlaze
      1 cup (6 oz.) semisweet chocolate chips (or bar chocolate, chopped)
      2 tablespoons neutral-tasting oil such as vegetable oilPreheat oven to 350°F.Coat a madeleine pan with flour-based baking spray (or butter and flour well, which is in keeping with tradition). In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, orange peel and salt. Add flour; mix until just combined. Gradually add cooled melted butter in steady stream, beating just until blended.For large, deep cavity shells (such as the one pictured) spoon batter into the cavities 2/3 full. If using a shallow shell pan, spoon about 1 tablespoon batter into each indentation in pan. Bake large shells for 20-25 minutes, or until browned around the edges and a bump develops on top. Bake shallow shells about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, washing the pan and greasing it before baking each batch. Let the cakes cool completely on a wire rack.For the glaze, place the chocolate and oil in a microwave-safe bowl (Pyrex recommended). Heat in 30 second intervals at 100% power. Stir well between heating intervals using the residual heat from the bowl to melt the chocolate. When a smooth, thin consistency is achieved, the glaze is ready to be used.Line a large baking sheet with parchment paper. Holding the madeleines by their bumps, dip the faces of the madeleines into the chocolate and transfer to the prepared pan. When all of the cakes are dipped, transfer them to the refrigerator to chill until the glaze is well set. It will lose its shine and take on a matte appearance (about 5-7 minutes). Remove from the refrigerator. Serve at room temperature. Keep cakes stored airtight, or in a dish covered with plastic wrap.
      link Chocolate Dipped Orange Madeleines By Heather Baird Published: Friday, February 05, 2021Friday, February 05, 2021Chocolate Dipped Orange Madeleines Recipe LEGGI TUTTO

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      New Orleans Beignets

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      1 Start the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, salt, and 2 tablespoons of sugar.
      2 Bloom the yeast: In a 4-cup measuring glass or medium bowl, combine the warm milk (it should be about 100°F), remaining tablespoon of sugar, and yeast, and allow it to sit until foamy, about 5 minutes.
      3 Make the dough: Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour. Mix by hand or using the paddle attachment with your stand mixer set to low or medium low, until you get a wet dough with shaggy dry bits throughout. This can take anywhere from 30 seconds to 1 1/2 minutes depending on how you’re mixing.
      Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute.
      4 Knead the dough: Turn the mixer up to medium or medium-high (depending on the size and weight of your mixer) and knead on the hook for about 6 minutes. The dough should be tacky to the touch but not so wet that you can’t handle it.
      5 Shape the dough and let it rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic and allow it to rise until doubled in size, 1-2 hours depending on the temperature of the room.

      6 Set up your frying and dusting stations: Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts). Set a cooling rack over a baking sheet and place it next to the pot of oil along with tongs.
      Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan.
      7 Cut the dough and heat the oil: Once the dough has risen, turn it out onto a floured surface and roll it out into an oblong shape (about 10 inches by 14 inches and 1/4 inch thick). Cut the dough into 12 rough rectangles and cover with a flour-dusted tea towel to rest while you heat the oil.

      8 Fry the beignets: Heat the frying oil to 325℉. Fry the beignets in batches until golden, about 1 1/2 to 2 minutes per side.

      9 Drain and coat the beignets in sugar: Use your tongs or a frying spider to lift the beignets out of the frying oil and place them on the baking rack.
      Let some of the fat drain off for about a minute before covering in powdered sugar. You want to coat them with sugar while the beignets are still hot, but not straight out of the fryer dripping in oil. Drop the drained beignets into the bowl with the powdered sugar. Turn to coat. Repeat with the remaining beignets.

      10 Serve: Serve warm with another generous dusting of powdered sugar and hot coffee on the side. LEGGI TUTTO

    • in Recipes

      Overnight Beignets

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      Celebrate Mardi Gras from home with this famous New Orleans pastry. The dough rests in the refrigerator overnight for shorter work the next morning. 

      One of the things I love most about food is how it can transport you to another place without having to travel there. Beignets, for example. They can be made at home, and although they won’t taste exactly like the famous ones at Café du Monde (the recipe is closely guarded), they are pretty incredible from your own fryer. Brew yourself some strong chicory coffee and cut it with hot milk for an accompaniment, and you’ll have a near authentic New Orleans beignet-eating experience. 

      This was my very first foray into beignet making, and although I am well-practiced with making yeast doughs, I was not prepared for the instructions from King Arthur Baking’s recipe. It simply said “Combine all the ingredients and mix them together.” Huh?  This seemed a little undisciplined to me, compared to say, a doughnut formula. But I went forward anyway and things went so well, it’s a new favorite recipe.

      This dough must be chilled, and the yeasty flavor develops best overnight, or you can refrigerate it up to two days which is the route I took. Once mixed, I plopped the dough in a big, greased, zip-top bag so it would have room to expand if it decided to. Another step that seemed unusual was rolling the dough straight from the refrigerator. There is no second rise. The chilled dough is rolled flat, cut, and fried from this cold state. 

      My first fried square of dough was cold and underdone in the center. I decided to let the dough squares stand at room temp for 10 minutes and this remedied the problem. 

      The beignets puffed and pillowed to golden brown perfection in 360°F oil. I recommend using an electric skillet to make these, if you have one. Most have an interior thermometer that keeps the oil at consistent temp the entire duration of frying. If you don’t have an electric skillet, you’ll need a cooking thermometer clipped to the side of a heavy-bottomed pan. 

      Ah, the beauty of fried dough! It’s difficult to convey how awesome a beignet is hot from the fryer, and doused with powdered sugar. They go down a little too easy!

      This recipe makes about 30. They are best on the day they are made, and if you’re not going to eat all 30 in one day, you can freeze half of the dough squares after you cut them. Place them between wax paper sheets in zip-top freezer bags. They can thaw overnight in the refrigerator when you’re ready for another batch. 

      Even though the usual parties and parades have been cancelled this year, Mardi Gras is still being celebrated in different ways. Some NOLA residents have taken to a new kind of festooning, called “Yardi Gras” where they deck the exteriors of their homes and lawns with green, gold, and purple decorations. (Check it out here.) It’s clear that the spirit of Mardi Gras is indomitable. 

      I say we fry up these beignets in solidarity. Enjoy!

      [click to print]
      Overnight Beignets
      Yields about 30 pieces
      Recipe from King Arthur Baking with Heather’s prep instructions.Plan ahead, because this recipe needs to chill in the refrigerator overnight, or kept chilled up to 2 days. If you want same-day beignets, they must chill for 4 hours at the very least.Beignets
      1/2 cup (113g) lukewarm water (105 °-115°F)
      1/2 cup (113g) lukewarm milk (105 °-115°F)
      2 tablespoons (30g) butter, melted
      1 large egg
      1 teaspoon vanilla extract
      1/4 cup (50g) granulated sugar
      2 teaspoons salt
      4 cups (480g) all purpose flour
      2 teaspoons instant yeastFry and garnish
      Peanut or corn oil for frying
      4 cups (450g) powdered sugarCombine all of the beignet ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix together until just combined and switch to the dough hook. Knead until smooth, about 2 minutes; do not over-mix. You may also knead together by hand or bread machine. The finished dough should be soft and smooth.Transfer the dough to a greased bowl and turn over once; cover with a sheet of greased plastic wrap. Allow the dough to rise, covered, for 1 hour, or until it’s well-puffed but not necessarily doubled in size. Gently deflate the dough, and place it in a greased bowl or greased plastic bag. Choose a bowl or bag that will allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.Lightly dust a work surface with flour. Remove the dough from the refrigerator and roll into a 14″ x 10″ rectangle; square off the corners using a bench scraper or sharp chef’s knife. Cut the dough into 2″ squares. Let the squares rest 10 minutes.Pour the oil to a depth of 1” a 10″ electric frying pan. You may also use a deep, heavy-bottomed 10″ frying pan with a thermometer clipped to the side and set over a burner. Heat the oil to 360°F. Fry 5 or 6 squares of dough at a time, about 1-2 minutes per side until golden and puffed. At first, they’ll sink to the bottom, then in a few seconds will bubble to the top.Line a plate with paper towels and transfer the beignets to the plate to drain and cool slightly. Sprinkle the beignets heavily with confectioners’ sugar and serve immediately.Note: These are best on the day they are made, and if you’re not going to eat all 30 in one day, you can freeze half of the dough squares after you cut them. Place them between wax paper sheets in zip-top freezer bags. They can thaw overnight in the refrigerator when you’re ready for another batch.
      link Overnight Beignets By Heather Baird Published: Wednesday, February 03, 2021Wednesday, February 03, 2021Overnight Beignets Recipe LEGGI TUTTO

    • in Recipes

      Braised Beef Short Ribs

      ha scritto per te

      1 Brown the ribs: Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).
      2 Sauté vegetables: Transfer ribs to a plate. Pour off the excess fat (do not put down the drain or you will clog your sink!). Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside.
      3 Deglaze pan with wine, then reduce sauce: Add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes on high heat.
      4 Braise ribs in oven: Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours.
      During the last 1/2 hour of cooking, add back in the vegetables.
      5 Chill overnight: Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
      6 Remove excess fat: The next day, remove the excess fat that has solidified at the top from the overnight chilling.
      7 Reduce sauce with ribs: Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.
      Serve over mashed potatoes, egg noodles, or rice. LEGGI TUTTO