Glazed Doughnuts for Chinese New Year

Posted on January 23, 2012 by

I decided to make some doughnuts for my coworkers because last week my boss made bagels for us to enjoy.  I had the perfect recipe, or so I thought.  Actually the doughnut recipe was quite good, but the glaze recipes are what really caught my eye.  But more about that later.

I set off to making my doughnut dough.  Should be easy.  No problem-o.  By the time I’m done mixing the dough and it’s about to rise, I can tell something is wrong.  There is no way this is going to rise, I can just tell.  It’s too hard.  I figured I put too much flour in there.  But I decided to give it an hour anyway, and see what happens.  Sure enough, nada. 

I will not be stopped!  I try again.  Same thing.  Now I’m irritated.  I decide it must be the recipe.  Certainly not the baker, haha. 

Find a new recipe.  This one works.  But, as I’m making it, I realize why attempts #1 and #2 were utter failures.  You see, I have this candy thermometer and the Celsius is in a pretty red font and the Fahrenheit is in a bland black font.  Moreover the Celsius is on top.  Being on top, and being pretty red, I obviously read that line of numbers.  So, where I was trying to get my warm water to 100 degrees…it was actually more like 200 and killing the yeast.  Of course I knew that too-hot of water (or milk, or whatever) will kill yeast.  I was just too much of a space cadet to realize that I was making it that excessively hot. 

Doughnut attempt #3 worked like a charm.  Because of this fiasco I didn’t get to use the original doughnut recipe that I wanted to use, but the one here is very good and worth sharing. 

I made two different glazes for my doughnuts.  First, to celebrate Chinese New Year, I have a Rich Five-Spice Glaze.  Second, because I love cranberries, Tart Cranberry Glaze.  I should warn you, these store fine but do not put them in an airtight container because the moisture makes them a little too damp.  Put them in a box or loosely covered, but not sealed.  I had half in a box and half in a pie carrier and the boxed ones were definitely better off and the glaze retained a slight crispy film.

Glazed Doughnuts
Source: Alton Brown

1 1/2 c milk
2 1/2 oz vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 c warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 c sugar
1 1/2 t salt
1 t nutmeg
23 oz all-purpose flour (about 3 c), plus more for dusting surface
Vegetable oil for frying

  • In a medium saucepan, heat milk over medium heat until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside and allow it to cool to a lukewarm temperature.
  • In a small bowl, sprinkle the yeast over the warm water (95-105 F) and let dissolve for 5 minutes, until it starts to foam. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the lukewarm milk and shortening mixture. Add eggs, sugar, salt, nutmeg, and half of the flour.
  • Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then increase the speed to medium, beating until well combined. Add the remaining flour, combining on low speed at first, and then increasing the speed to medium and beat well.
  • Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  • On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.  (or use glasses like I did…)
  • Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Rich Five-Spice Glaze (enough glaze to cover 18 doughnuts), from Food and Wine
3 ½ c powdered sugar
1/3 c heavy cream
1 ½ t light corn syrup
¾ t Chinese Five Spice Powder
½ t vanilla extract
¼ t salt
2-3 T hot water

  • In a medium bowl, mix all ingredients with a fork, adding more or less water as needed.
  • Dip top of doughnuts, let harden slightly, and re-dip if desired.

Tart Cranberry Glaze (enough glaze to cover 18 doughnuts) from Food and Wine
1 c fresh or frozen cranberries
2 T sugar
¼ c water
3 ½ c powdered sugar
1 ½ t light corn syrup
½ t vanilla extract
¼ t table salt
2-3 T hot water

  • In a small saucepan, combine cranberries, sugar, and water.  Simmer, crushing berries until like jam – about 6 minutes.
  • Transfer to a bowl with all other ingredients except hot water.  Mix with a fork, adding water as needed.
  • Dip top of doughnuts, let harden slightly, and re-dip if desired.
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Don’t Fly with Cupcakes…

Posted on January 10, 2012 by

Happy New Year!

This isn’t my normal recipe post, but I just found this too funny not to share.

The TSA has differentiated between traveling with cupcakes (no problem) and “cupcakes in a jar” (Houston, we have a problem).  For your afternoon funny, read this article. 

I should have a recipe to post soon!

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Gingerbread Nests

Posted on December 21, 2011 by

I relented to the peer pressure of the blogosphere and baked a batch of Christmas cookies.  These are the softest, chewiest gingerbread cookies I have ever tasted, and they are really delicious (just ask my co-workers!).  If you want my permission, I see no problem with eating four at a time.  I would highly recommend you include these on your plate of treats that you leave out for Santa on Christmas Eve, he will probably give you a little extra somethin’ for doing so.

Wishing you all a merry and bright holiday filled with joy, a new year of peace, and more smiles than tears in 2012.

Gingerbread Nests
source: Peabody

3 c all-purpose flour
2 t ground ginger
1 t ground cinnamon
1 t baking soda
1/4 t ground nutmeg
1/4 t salt
3/4 c unsalted butter, room temperature
3/4 c firmly packed brown sugar
1/2 c molasses
1 egg
1/4 c sugar
1 t vanilla extract
1 c white chocolate chips

  • Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.  Set aside.
  • Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed.
  • Form dough into a thick flat disk, wrap in plastic, and refrigerate for 4 hours (or overnight).
  • Preheat oven to 350°F. Shape cold dough into 1-inch balls. Roll in sugar and place on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Cool on wire racks.

makes about 4 dozen
calories: about 100 per cookie

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Rhubarb Tart

Posted on December 17, 2011 by

Last week I was passing through Whole Foods to pick up some Fair Trade Chocolate…when what to my wondering eyes should appear but – RHUBARB!

I love rhubarb and can rarely find it, much less in wintertime.  I bought a bunch of it, knowing full well that I had several recipes at home to try and this was the perfect opportunity.  So what if it’s not a “Christmas dessert,” that’s sooooo overplayed anyway!

I’ve done my shopping, my wrapping, my card-sending,  and hopefully everything else that needs to be done.  A little non-Christmas baking is a welcome relief from all things red and green!  (For those of you who consider this Grinch-y, I should have a more seasonal post in a few days.)

Rhubarb Tarts
adapted from: Smitten Kitchen

Pastry:
1 c whole wheat flour *
1 c all-purpose flour
½ c cornmeal
½ c less 2 T sugar
1 t Kosher salt
½ c cold, unsalted butter, cut into small pieces
¼ c plus 2 T heavy cream
2 egg yolks
Rhubarb Vanilla compote (see below)

*any coarse/grainy flour should work.  The original recipe called for corn flour and I actually used a combo of whole wheat a graham flour because I happened to have it on hand.

  • Using a pastry blender or a food processor, combine dry ingredients with butter until mixture resembles coarse cornmeal.
  • Add heavy cream and egg yolks until combined.
  • On a well-floured counter, knead dough into a mass and then divide into 10 equal pieces (more or less if you want extra small or extra large tarts).  Using the heel of your hand, flatten each portion into a rough circle, reaching about 4” diameter.  Work quickly so it doesn’t get too warm.
  • Spoon 1-2 Tablespoons of the Rhubarb Vanilla compote into the center of the dough.  Fold edges over to create a pocket.  It should look rustic, not perfect.
  • Transfer tarts to a parchment-lined baking sheet and freeze for at least one hour and up to 2 weeks.  (Wrap in plastic if freezing for an extended period of time.)
  • Preheat oven to 375.  Bake frozen tarts for 35 minutes or until edges are brown and rhubarb is bubbling.  Serve warm or at room temperature.

Rhubarb Vanilla Compote:
1 ½ lb. rhubarb stalks
1 c minus 1 T brown sugar
½ vanilla bean or vanilla bean paste equivalent

  • Rinse rhubarb and trim ends.  Cut in half lengthwise and then on the diagonal into 1” chunks (will amout to about 3 cups).
  • In a large pot, combine rhubarb, brown sugar, and vanilla and heat to medium low.  The low heat will help the rhubarb release its liquid.  Cover and cook for 15 minutes or until, a sauce has formed.
  • Remove cover and increase heat to medium, cooking for 15 minutes or until rhubarb is completely broken down and sauce is thick.  Don’t walk away, it could burn!
  • Remove from heat and cool.  (Don’t forget to take out vanilla bean pods if you used them.)

*Compote can be done up to a week ahead of time.

Serves: 10
calories: 330

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Chocolate Babka

Posted on December 4, 2011 by

Since my last post, I visited Haiti where I helped build homes for those who lost them in the earthquake nearly 2 years ago.  I kind of suspected that I’d come back with no good baking recipes to share, and I was right.  We had no desserts, and overall the food left a bit to be desired.  This surprised me a little bit since I really love Dominican food; the similarities ended at rice and beans.  Several times we were fed fish spaghetti, which is basically plain spaghetti noodles with fish juice.  Seeing as I don’t like fish, this was especially delicious.

So, I have no special Haitian recipes to share with you.

For Thanksgiving I was still playing catch-up from Haiti, and both items I prepared were taken from earlier posts – Apple Cinnamon Cheesecake and Pear Cranberry Crisp.  Nothing new this year.

After Thanksgiving, though, I did have some time to bake and decided to try a Chocolate Babka bread that was recently featured in “Cooking Light.”  Apparently babka can mean different things to different people and cultures, but from what I can figure out the type of babka that this recipe creates is a variation on an Eastern European Jewish tradition.  It’s a yeasty bread that has chocolate swirls, so you kind of aren’t sure if it’s a bread for dinner or dessert.  Perfect for a snack though!

Chocolate Babka
source: “Cooking Light”


Dough
1 c warm milk (100-110 degrees)
1/2 c sugar
1 package active dry yeast
1/2 c butter, melted
2 t vanilla
1 t salt
3 large eggs
23/6 oz all purpose flour (about 5 1/4 c)

Filling
1/3 c sugar
1/4 c unsweetened cocoa powder
1 large egg white
2 t milk
1/4 c butter, divided
4 oz bittersweet chocolate, chopped

  • Combine first three dough ingredients in a large bowl and let stand for 5 minutes or until bubbles form on the surface.  Once foamy, add butter, vanilla, salt and eggs.  Stir.
  • Gradually add 22.5 oz flour (about 5 cups) to egg mixture, stirring until combined.
  • On a lightly floured surface, knead for 4 minutes, adding remaining 1/4 c of flour if necessary to prevent dough from sticking.
  • Place dough in a large bowl coated with cooking spray.  Cover and let rise in a warm place for 90 minutes or until doubled in size.
  • Meanwhile, prepare the filling.  Combine 1/2 c sugar and cocoa in a small bowl, stirring well.
  • In another bowl, combine egg white and 2 t milk.
  • Once dough has risen, divide into two equal portions.  (Cover 2nd portion to prevent drying.)  Roll dough into a 12×9″ rectangle.  Melt 1/4 c butter and brush over dough.  Sprinkle evenly with half of the cocoa mixture, leaving 1/4″ border.  Sprinkle with 2 oz of the chopped chocolate.  Drizzle with an additional tablespoon of butter.
  • Brush far edge of dough with milk mixture and loosely roll up, starting with a long edge.  Pinch seam to seal and turn over to make sure the seam is on the bottom and will not be visible.
  • Repeat with 2nd loaf.
  • Place both loaves on a baking sheet lined with parchment paper, cover, and let rise for an hour or until doubled in size.
  • Preheat oven to 325.  Brush loaves with remaining milk mixture.  Optionally, sprinkle with turbinado sugar.
  • Bake for 40 minutes or until browned.  Cool completely on wire racks.

Serves: 12 pieces per loaf
Calories: 213

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Key Lime Parfaits and a Baby Shower

Posted on November 4, 2011 by

During the past several weeks I spent my time preparing a menu for my sister’s baby shower.  Not only was I preparing a menu, but I was doing “test runs” on various items which we planned to serve.  The theme of the shower was simply green & tan (gender neutral colors planned for the nursery) and so I decided to go all the way and made the food (well, most of it) green.  Not like artificial weird neon green, but more or less natural.

I couldn’t exactly tell you all about my kitchen adventures during this time since my sister reads the blog!  You escaped the drama of the four different batches of key lime custard, four different icings, and the four tiered cake that had to be mostly thrown out simply because there was nobody to eat it!  (Four seems to be a theme, for some unknown reason….)

After all was said and done, the menu included the following:

  • Chicken salad in phyllo cups
  • Herb Apple Tea sandwiches
  • Cucumber Hummus tea sandwiches
  • Cake
  • Key Lime Parfaits
  • Cake Pops
  • Sugar Cookies
  • Lime & sherbet punch
  • Veggies & dip

My mom made half of the stuff (mostly the savory stuff) and I made the other (sweeter) half.  Here are a bunch of photos for your enjoyment.  I will include the recipe for the Key Lime Parfaits at the bottom of this post.

P.S.  I head out of town tomorrow for 10 days in Haiti where I’ll be doing some post-earthquake rebuilding.  I don’t expect it to be a culinary adventure so don’t count on any trip-inspired recipes upon my return.  But hey, ya never know!

Key Lime Parfaits
adapted from Cooking Light

Custard Layers:
1/2 c key lime juice (or fresh lime juice)
1/4 c sugar
1/4 t grated lime rind
2 large eggs
1 (14-oz) can of fat-free sweetened condensed milk

  • Combine ingredients in a large bowl, whisking until smooth.
  • Pour into a double boiler.  Cook over simmering water, stirring constantly, until mixture thickens (it will be over 160 degrees) and will coat the back of a spoon.
  • Remove from heat and bring to room temperature.  Custard will thicken as it cools.

Graham cracker layers:
3 T unsalted butter
3 T sugar
1/2 c graham cracker crumbs

  • Melt butter in a skillet over medium heat.  Mix in sugar until bubbling, about 1 minute.
  • Mix in crumbs, stirring until color deepens, about 3 minutes.
  • Remove from heat and cool.
  • Assemble alternating layers of custard and graham crackers.  Top off with some fresh whipped cream and lime zest.

serves: 4

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Peanut Butter Cup Blondies & learning to make gelato

Posted on September 17, 2011 by

This past Thursday one of my friends and I took a gelato making class here in New York City.  The class was offered by Mia Chef Gelateria, and they hold it on a daily basis.  This 6-student class takes place in the basement of the cafe, with a very relaxed and friendly atmosphere.  Included in the cost of the class is take-home gelato; we made four flavors and every student got to take home a pint of each flavor.

Along with the fun hands-on instruction, we did actually learn a little.  For example, the difference between ice cream and gelato is that gelato has less air in the mixture, making it more dense and flavorful.  Also, since gelato is made with more milk land less cream (the opposite of ice cream), it’s healthier than ice cream.  Therefore, in my head logic concludes that it is fine to have an extra scoop or two.  Right?

The flavors we made were Cookies & Cream, Tequila & Fig (a twist on Rum Raisin), Snickers, and Ferrero Rocher.  All were delicious, though my personal favorite was Snickers.

I would recommend any local New Yorkers with a sweet tooth consider taking a class here.  Or, just stop by for some very tasty (and unique) flavors.

Here are two pictures from the gelato class.

In my own kitchen, this week I made Peanut Butter Cup Blondies.  Like the Snickers gelato (both combining peanut butter and chocolate) almost everybody in the universe except my own mother will appreciate this combination.  The recipe is easy, and healthy(-ish) because I pulled it from Cooking Light.  Enjoy!

Peanut Butter Cup Blondies
source: Cooking Light

1 ¼ c all-purpose flour
1 c sugar
½ t baking powder
1/3 c creamy peanut butter
¼ c butter, melted and slightly cooled
2 T milk
1 t vanilla extract
2 large eggs, slightly beaten
¼ c semi-sweet chocolate chips
4 large peanut butter cups (or 12 minis), coarsely chopped

  • Preheat oven to 350.  Spray 9-inch baking pan with cooking spray.
  • Sift (or whisk) together flour, sugar, baking powder and salt.  Set aside.
  • In a separate bowl, combine peanut butter, melted butter, milk, vanilla, and eggs.
  • Add peanut butter mixture to flour mixture, stirring to combine.  Stir in chocolate chips.
  • Scrape batter into prepared baking pan.  Arrange chopped peanut butter cups over the batter.
  • Bake for 20 minutes or until toothpick comes out with moist crumbs.  Cool on wire rack.  Serve and enjoy.

serves: 20
calories: 153

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Basil Ice Cream

Posted on September 5, 2011 by

I’m in denial.

September is not here in my mind.  Summer is not leaving me.

At the very least I believe we will have an Indian Summer.  Like, pretty much through December, if you don’t mind.  My latitude clearly does not complement my attitude, because I should be living in a warmer climate.

Fortunately, I did get a beach day in this weekend, so all hope is not lost.

I wonder how nasty it would be to cover my bathroom floor  with sand.  Hmmm.  Probably nasty.  But, I do wonder….  Nah, nix that, I think a certain feline might mistake that for a litter box. Definitely nasty.  Must find ways to hang on to summer….

In light of this denial, I am still refusing to bake anything that I categorize as “fall-ish”.   Fall-ish would include things made with pears or apples or cranberries.   Those things are for crisp days, not for beach days.  So, this past week I made an ice cream dish.  Truth be told it was unimpressive, however a portion of it was worthy of blog recognition – vanilla basil ice cream.   You don’t even make the ice cream, so those of you without an ice cream maker, fear not!  This is super simple and barely merits being called cooking/baking, but it is yummy and unique and I think your dinner guests will be impressed. (Next time I’m going to try this with mint…same concept!)

Basil Ice Cream

1/4 c sugar
1/4 c water
1/4 c packed basil leaves
2 pints vanilla ice cream, softened

  • In a small saucepan, combine sugar and water.  Bring mixture to a boil and add basil leaves.  Blanch just until wilted, about 30 seconds.
  • Let cool and transfer to a blender.  Puree until smooth.  Let puree continue to cool.
  • In a medium bowl, stir cooled basil puree into the vanilla ice cream, leaving visible streaks.
  • Refreeze until firm.

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Chocolate Nutella Fudge with Sea Salt

Posted on August 27, 2011 by

Good afternoon, everyone!  I am writing to you as I await the arrival of Hurricane Irene.  The media and social hype for the storm is quite entertaining.  By the time it gets to the New York City area I suspect that it will be little more than a tropical storm.  So why did people go buy gallons of milk and dozens of eggs?  I do not know.  And do they not realize that these eggs and milk will go bad if and when we lose electricity?  Silly, silly people.  And evidently people don’t have a few extra rolls of toilet paper and batteries at home either, since everyone seemed to suddenly need them.  Either I’m uber-prepared by the fact that I have batteries sitting around, or they’re just crazy.  I’m leaning towards the probability that they’re crazy….

Earlier this week – post-earthquake (which I didn’t feel anyway – BOO) and pre-hurricane – I made some fudge that was quite delicious.  Here’s what my bossman said:

I walk into boss’ office.
Bossman: You’re going to hell.
Confused look on my face.  Pregnant pause.
Because that fudge is SINFUL.

Ok bossman, you’re a riot.  Glad you liked it…I think.

 Chocolate Nutella Fudge with Sea Salt
source: Giada DeLaurentiis

Butter for greasing pan
1 can sweetened condensed milk (14 oz)
1 t vanilla extract
8 oz bittersweet (60%) chocolate, chopped (or use chips)
1 c Nutella, room temperature
3 T unsalted butter, room temperature and cut into 1/2″ pieces
1/2 t sea salt

  • Grease bottom and sides of 8×8 pan with butter.  Line with  paper, leaving 2″ overlap on sides.  (The butter just holds the parchment in place.)
  • In a double boiler, combine sweetened condensed milk, vanilla, chocolate, Nutella, and butter.  Stir until chocolate and butter have melted and are smooth, about 5-7 minutes.
  • Pour mixture into the prepared pan, smooth with spatula, and sprinkle with sea salt.  (You can use more or less to taste.)
  • Refrigerate until firm, at least 2 hours.
  • Remove fudge from pan using parchment overlap, and peel off the parchment paper.  Cut the fudge into 3/4″ squares, using a warm, clean knife with each cut.  (To warm it, run it under hot water.)
  • Store in the refrigerator in an airtight container.

makes 50 pieces
calories per piece: 85

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Blueberries & Cream Popsicles

Posted on August 16, 2011 by

This past weekend I went to Atlantic City for a quick visit.  Man, that place is weird.  Can’t be bothered to find a bathroom?  No problem, here’s a wall.  Can’t be bothered to find your pants?  No problem, your shirt almost covers your butt.  Feeling short?  The boardwalk, with all of its planks and gaps would obviously be the perfect place to wear platform stilettos (preferably with your pants-less outfit, of course).  I mean really!  And just because a restaurant tells you that you have a 45 minute wait, that is pretty much the same as a 90 minute wait in their opinion, so don’t expect to be seated anytime before your stomach starts eating your own internal organs.  Sheesh.

I did, however, get to come home with a box of salt water taffy, which is a treat in and of its self.

This recipe has zero to do with Atlantic City or salt water taffy, but I just felt like sharing.

Instead, my recipe is for Blueberries & Cream popsicles.   It was one of those days where I had several ingredients in my refrigerator and realized that they all could be combined to make something tasty.  And boy were these good and easy.  I should note that the recipe instructs you to layer the blueberry and cream layers and then do a little swirl.  Because my popsicle molds are narrow and rocket-shaped, this wasn’t really practical so I combined everything together prior to filling the molds, bypassing the decorative swirl element.  They taste the same, but that’s why my photos look the way they do.

Yum Yum!

Blueberries and Cream Popsicles
source: Everyday Food Magazine

6 oz (1 c) blueberries (fresh or frozen)
3/4 c sugar, divided
1 c plain yogurt, low fat
1 c heavy cream

  • In a small saucepan, bring blueberries and 1/4 c sugar to a boil over high heat.  Reduce heat and simmer, crushing berries with a wooden spoon, until syrupy.  Transfer to a small bowl and refrigerate until cool, at least 30 minutes or as long as overnight.
  • In a medium bowl, whisk together 1/2 c sugar, yogurt, and cream until sugar dissolves.
  • Pour the yogurt and blueberry mixtures into popsicle molds, alternating them to make several layers of each.  Swirl together with a skewer, insert handles, and freeze until solid.

PS Cats like them too.  :)

servings: 8
calories: 200

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