Text 38863, 113 rader
Skriven 2010-06-09 21:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Ice Wine Martini
========================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> I just went and checked.  The recipe that was included says to use 1
 DS> ounce Inniskillin Vidal Icewine with 2 ounce premium vodka.  Shake
 DS> with ice and garnish with a frozen grape.
 DS> However, they gave us 50 ml each of icewine and vodka, so to follow
 DS> the recipe we'll have to supplement the amount of vodka.

After several attempts to perfect the perfect ice wine cocktail I
have given up. Just drink the wine!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Glazed Buttermilk Cake Doughnuts
Categories: Doughnuts
  Servings: 13

    3/4 c  buttermilk
      1 lg egg
      3 lg egg yolks
    1/3 c  grapeseed or canola oil
  3 3/4 c  cake flour, plus extra for
           dusting
      1 c  granulated sugar
      2 ts baking powder
    1/2 ts baking soda
  1 1/2 ts ground cinnamon
    1/4 ts freshly grated nutmeg
      1 ts kosher salt
      1    lemon's finely grated zest
      2 c  confectioners' sugar
           Peanut oil, 2 inches deep in
           frying pot

Whisk together the buttermilk, egg, egg yolks, and grapeseed or
canola oil. Sift 2 cups of the flour into another bowl (or simply
put it in the bowl and fluff it up with a whisk).

In the bowl of an electric mixer fitted with the paddle attachment,
combine the remaining 1 3/4 cups flour, the granulated sugar, baking
powder, baking soda, cinnamon, nutmeg, salt, and lemon zest. Mix on
low speed to combine. Add the buttermilk mixture and continue mixing
just until the dough comes together. Remove the bowl from the mixer
and use a spatula gently to fold in the 2 cups of flour you set
aside. The dough will be very sticky.

Transfer the dough to a 12 x 14 inch sheet of waxed or parchment
paper. Put a second sheet of paper on top and roll the dough between
the paper to an 8 x 10 inch oval 3/4 inch thick. Put the dough,
still between the sheets of paper, on a baking sheet and freeze
until it is firm enough to cut, about 30 minutes.

Take the dough from the freezer and remove the top sheet of paper.
Dust the dough with flour and replace the paper. Flip the dough over
and remove and discard the bottom sheet of paper (which is now on
top). Now the dough is loosened from the paper and should be easy to
cut.

Lightly coat a baking sheet with nonstick cooking spray or rub with
a paper towel dipped in canola oil.

Cut out the doughnuts using a floured 3-inch round cutter. Cut out
1-inch centers (I used a knife, since I don't have a cutter that
small; this was a pain in the neck but got the job done). Transfer
the doughnuts to the prepared baking sheet. Re-roll the scraps and
repeat to make a total of 13 doughnuts and 13 holes. Cover with
plastic wrap and chill in the refrigerator for at least 30 minutes
or up to 1 day. (If making dough ahead, bring it to room temperature
before frying. I also experimented with freezing the dough, wrapped
in parchment, at this point and defrosting completely before frying;
the resulting doughnuts were excellent, but it was very hard to pry
the defrosted dough from the parchment paper. I should have
transferred the frozen donuts to a greased baking sheet, covered
with plastic wrap, and defrosted in the refrigerator.)

Just before frying, prepare the glaze by whisking together the
confectioners' sugar and 1/4 cup hot water; use a bowl wide enough
to dip a donut in. Prepare a plate lined with paper towel for
draining the donuts and have your bowl of glaze waiting next to a
rack set over a baking sheet (to catch drips).

In a large high-sided skillet or wide pot (I use my 5-quart Dutch
oven), heat 2 inches of oil over a medium high flame until it
registers 375 F on a candy or frying thermometer. Fry the doughnuts
3 at a time until golden brown, about 3 minutes total, carefully
turning them with a wire skimmer or slotted spoon halfway through. I
adjusted the heat to keep the temperature between 365 and 375 when
it threatened to climb past 380. Use your skimmer to remove the
doughnuts to the paper towel-lined plate to drain for a second and
immediately dip one side of each doughnut into the glaze. Put the
doughnuts, glaze side up, on the rack; let set until the glaze sets,
about 3 minutes.

Fry doughnut holes 1 minute per batch. Drain, glaze, and let set.
Serve the doughnuts and holes warm or at room temperature on the day
they are fried.

Adapted from The Craft of Baking
Posted by Robin Bellinger
From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A mean guy shouldn't have any wine.

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