Baked Pumpkin Doughnuts

pumpkin doughnuts
I haven’t posted in a really long time.  I apologize.  Not that any of you were waiting around without anything to eat or lacking another post about complex carbs to drool over, but still.  I don’t like being inconsistent, but I’m thinking that may be the new word that will begin to define my life, starting in about four weeks.

We’ve been doing all kinds of prep to the house for the arrival of this tiny baby.  Amazing what all “needs” to be done to accommodate something that only weighs eight pounds.  But I’m a planner.  I love my ducks all in a row and a few of those ducks were still squawking around in my head, so we’ve been getting things done. We rearranged Olive’s room and Eleanor’s nursery, which will also be a guest bedroom.  I’ve made a Quiet Book for Olive for the one Sunday morning a month that our church doesn’t have their children’s program during services, and I’ve been trying to knit Eleanor a cardigan, which I’m sure she’ll like to put on one of her dolls when she’s five, because I think that’s about when I’ll be done with it.  Matt finished building Olive’s bed and I’ve bought the requisite new rug (I feel the need to buy a rug for each new life occasion) for the nursery and so we’re getting there.  Slowly but surely, I’ll be ready for this baby to enter our world.  Things left to do: buy Christmas presents for as many people as I can, write a few dozen blog posts, finish up my last three photo shoots, have a few cooking days to stock our freezer with ready to make meals for the winter, and create/shoot our annual Christmas card.  Yes, we will go to just as much trouble as we always do.  Unfortunately/fortunately.  It’s going to be epic. 🙂

So in the midst of all this planning, I woke at 6 last Sunday morning with my parents in town for a visit, a quiet house, and THIS picture on my Instagram feed.  I quickly scanned my brain pantry for the items and they were all there.  So, I got up and made them.  They were fantastically successful.  So easy and so worth buying a little doughnut pan, although I’m sure they’d bake up into amazing little mini muffins, as well, if you don’t have a doughnut pan.

I promise more regular posts in the coming weeks.  Life’s changing, but we still have to eat, right?!  I hope things have been going well for you.  And if they haven’t, these doughnuts will start you off in a better direction tomorrow.

baked pumpkin doughnuts

Baked Pumpkin Doughnuts*
makes 16

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups canned pumpkin
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour

Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).  Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
Cool completely, and store (not wrapped tight) at room temperature for several days.  I’d recommend a tupperware as opposed to a plastic bag.  They sweat like the dickens.

*taken from the King Arthur Flour website, which you all should subscribe to

 

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Mushroom Stuffed Mushrooms

stuffed mushrooms
I haven’t posted in a while.  Honestly, I have more literal time lately to post, but less mental space.  Ever feel that way?  This baby is crowding my brain and I’m still cooking all the time, but honestly, I’m cooking a bunch of repeats or things I don’t find particularly photo-worthy, so I just haven’t been shooting my food lately!  I did make this fabulous little side dish last week and we all agreed that it was better than the main dish (which I can’t remember – case in point).  So I’m sharing it with you!  I took little baby portobello mushrooms and tossed the stems in a food processor along with a bunch of other like-minded ingredients to form a great filling for stuffed mushrooms!  The kid tried “one happy bite” and that’s all we ask these days.  She has her comfort foods and right now, mushrooms isn’t one of them!  But that’s okay…I keep in mind that what kids observe, they’ll eventually imitate.  And she definitely observes people who enjoy pretty much every food on the map.  Trust the system, trust the system…

mushroom stuffed mushrooms

 

Mushroom Stuffed Mushrooms

12-15 baby portobello mushrooms, stems removed and reserved
1 ounce extra sharp white cheddar, grated
1 egg
1 tsp garlic oil or olive oil
1 garlic clove
4 tbs breadcrumbs
2 strips cooked bacon with drippings
1 tsp worchestershire sauce
1 tbs dijon mustard
a splash of chicken stock

Wipe the mushrooms with a paper towel and set in a greased baking dish, side by side.  Dump the stems of the mushrooms and all the other ingredients into a food processor and pulse until smooth.  Adjust seasoning with salt or pepper and extra chicken stock if it’s too thick.  The consistency for mine was like a pate or bean dip.  Top the mushrooms with the filling and pile it high.  Top with extra shredded cheese and a drizzle of olive oil and bake at 350F for 20-25 minutes, or until the tops are golden brown and puffed up slightly.  Enjoy!

 

Double Dark Chocolate Waffles

Double Dark Chocolate Waffles
The chocolate cravings have gone overboard.  I really blame it in all seriousness on pregnancy.  When I’m not pregnant, chocolate is good and fine, about on par with every other sweet. Not pregnant,  I don’t think about it outside of seeing it, I don’t dream up ways of using it to its maximum potential in breakfast foods, and I don’t think that it’s “needed” to get from 8 a.m. to 8 p.m. successfully.  When pregnant…well, all those things suddenly become priorities.  Like on Labor Day, I got up and looked up a basic buttermilk waffle recipe and then thought of the maximum way I could choco-fy it.  And I did.  Yes, I’ve had a similar waffle recipe on this blog before, BUT it wasn’t as good.  These waffles are fluffier, less dense, and the chocolate chips remain melty like a fresh-baked chocolate chip cookie during your entire breakfast.  So.  I’m not sorry for seeming repetitive.  If you’re pregnant, I’ll understand if I get a thank-you note in the mail later this week.
Double Chocolate Buttermilk Waffles
I topped these in three different ways and they were all good: melted butter and powdered sugar – easy, and the most cookie-like experience.  Butter with maple syrup: most waffle-like experience, but I’ve always felt that syrup on a chocolate anything is too much.  Turns out, it’s not.  And three: fresh raspberries all over the suckers.  Chocolate dipped fruit, anyone?  They were all good.  Dress it up, dress it down, this will be your new craving.

Double Chocolate Waffles
Double Dark Chocolate Waffles
makes about 12 Belgian-style waffles

2 cups AP flour
2 tablespoons brown sugar
2 tablespoons Dutch-process cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup dark chocolate chips

Heat your waffle iron.  In a large bowl, combine the dry ingredients with a whisk until fully incorporated.  In a smaller bowl, whip up the wet ingredients.  Gently whisk the wet into the dry until just combined.  Fold in the chocolate chips.  Cook waffles to the waffle-iron’s suggested time (mine has a handy little light that goes off when they’re done) and keep in a 200 degree oven while you cook the rest to keep them nice and warm and crisp on the outside.  Serve with powdered sugar and melted butter, or whatever.  It really doesn’t matter – it’s all good.

Roasted Green Chile and Caramelized Onion Dip

Green Chili and Caramelized Onion Dip
Here in the West Texas/Eastern New Mexico region, we have a summertime tradition.  We wait all year for it and when the weekend comes, we can smell it in the air.  On every supermarket corner, there they are: green chiles, rotating in a huge, iron roaster over a fire, filling the air with the sweet and savory charred smell of heaven on earth.  A couple weekends ago, it was Chile Roasting Day.  It only happens for a couple weekends at the end of the summer or the beginning of the fall season, so there’s a sense of urgency to buy as many bags as we can before they’re gone.  There’s just one problem: letting them go to waste (they’ll mold within a couple weeks in your fridge) or freezing them, which takes away some of their magic, if you ask me.

So this year, we bought two bags like this:
bag of roasted green chilies
…and we promised we wouldn’t let them go to waste OR freeze them.  Maybe we should store up for winter, but there’s something pretty special about waiting all year for something.  Like a summer tomato.  It’s worth the wait and any other time of the year, it just isn’t the same. (blog post coming soon…)

So all week, I’m going to be posting green chile recipes!  If you happen to live in this region, go stock up because I fear this weekend will be the last.  If you don’t live in this region, I’m sorry.  It’s really the only thing we have on you because we have to deal with dirt storms for a third of our year and 100 degree heat for another third.  Let us revel in this, our only leg up on the competition.  (mostly kidding – I’d send you a bag, but I don’t want to freeze them). 🙂

Today your recipe is a roasted green chile dip with caramelized onions.  I posted about a caramelized onion dip last summer and I thought it would be the perfect base for adding some green chile magic.  So here you go, my friends.  Enjoy the first green chile recipe of the best week of the summer.

Roasted Green Chili Dip
Roasted Green Chile and Caramelized Onion Dip

makes about two cups

1/4 cup vegetable oil
3 TBS unsalted butter
2 large, yellow onions, sliced thin
8 oz cream cheese
1/2 cup sour cream
1/2 cup mayo
7-10 roasted, mild green chiles, seeded or not, it’s up to you.
1 TBS red wine vinegar
kosher salt to taste – I used about 2 teaspoons

In a large, deep sided skillet, add the oil and butter over medium-medium high heat until the butter starts to bubble.  Add the sliced onions and spread out into one layer and let them sizzle for about 5 minutes until they start to color.  Stir them around and repeat this process, not stirring too much to let them caramelize.  This process takes about 30 minutes and you want to err on the side of too caramelized than not enough.  Mine looked like this:
Caramelized Onions
Meanwhile, in a food processor, add the cream cheese, sour cream, mayo and vinegar and a teaspoon of salt.  Pulse until blended.  When the onions are done, scoop them into the food processor and add the green chiles.  I added just three at first, two seeded and peeled, and one whole, minus the stem.  It wasn’t enough green chile flavor for me, so I just kept adding them.  There are LOTS of amazing flavors in the roasted skins and since you are blending them up, it’s completely recommended to not peel the skins from your chiles when you add them.  So!  Add a few, pulse, and see how you like it.  Add some salt, pulse some more.  Add a few more chiles.  Really, it’s up to your taste and what you like.  We ended up adding 7 green chiles, 3 peeled and seeded and 4 whole (minus stem).  It was a perfect heat level for us AND we were using mild chiles, so obviously, with the hot variety, you might want to seed all of them.  I bought mild because I wanted LOTS AND LOTS of flavor without killer heat.  This is a fun game of taste testing, so have some chips ready.  Enjoy!

 

Banana Coffee Almond Shake

Coffee Almond Banana shake

Coffee, frozen banana, toasted almonds, milk and a squeeze of chocolate sauce.  How can you go wrong with that?!  This is an extremely simple, delicious and relatively low sugar pick-me-up for your hot summer afternoon!  I saw a recipe similar on Serious Eats and had to try my own version!  The only sweetness comes from the banana and a tablespoon of honey – not too shabby for something that seems pretty indulgent!  It was absolutely perfect for that mid-afternoon I-gotta-have-something-sweet attack that happens to me every day.  Enjoy and change up the ingredients as you like!
Coffee Banana Almond shake

Banana Coffee Almond Shake
makes one large or two small servings

1/2 cup strong brewed coffee, room temp
1/4 cup milk (any kind of milk will work)
1/4 cup toasted sliced almonds
1 frozen banana
1 TBS honey, agave nectar, whatever you like best
5 large ice cubes (about a cup of crushed ice)

In a blender, add the coffee, milk, almonds and banana and blend for about 30 seconds.  Then add the ice and blend for 30 seconds to a minute more.  Drizzle with chocolate sauce (or not – it’s up to you, but I had some in my pantry and, well, it was awesome) and serve!

Chilled Strawberry Soup

Chilled Strawberry Soup
I ran across this interesting recipe last week and wanted desperately to try it.  A chilled strawberry soup!  What could be more summery or fun?

The original recipe called for Riesling and a garnish of black pepper and olive oil and next time I do it, I really want to try that version.  Since I would be serving it to Olive and wouldn’t be cooking the alcohol out, I decided to alter the 1/2 cup of Riesling for lime juice and I think the results were so refreshing.  Some might call this a smoothie, and it basically is, but it’s thinner and if you go the adult version route, it would certainly be more elevated than a smoothie.  Olive loved this different snack and I loved it for breakfast this morning!  I garnished the soup with a bit of chocolate mint from my plant out back.  Did you know there was such a thing as chocolate mint?!  I didn’t but was intrigued and I think there is a subtle smooth difference between it and basic sweet mint (which has the quintessential “gum” flavor).  I thought mint and hints of chocolate would be great on a strawberry soup and it was – next time I may even add some dark chocolate shavings as a garnish!

Enjoy!  It’s a hot one out there, today!

Chilled Strawberry Soup
makes about 3 cups

3 cups strawberries, hulled
1 cup plain Greek yogurt
Juice from two large limes (about 1/2 cup)
1/3 cup raw honey
Garnish: mint, chocolate, cracked pepper

Put all ingredients except the garnish in a blender or food processor and blend for about a minute, scraping down the sides.  If you want to go the extra mile, strain the soup through a fine mesh sieve to remove the seeds. Chill for at least an hour and garnish as you wish!  (I didn’t chill ours at all and it was great).

Vegetable Puff Pastry Pizza

Vegetable Pizza on Puff Pastry
This was lunch for me and Olive, today.  I LOVED it.  We had a random selection of leftover veg in the fridge and my mind always goes the leftover route of omelet or fritatta, but not today.  We had puff pastry in the fridge and a tiny bit of leftover Romesco sauce and so I knew I had a pizza in there, somewhere.  The flavors were amazing and the whole thing took 20 minutes to make (minus the time it took to let the puff pastry thaw out.)  Super winner in my book.

Olive took two bites of one tiny square and declared herself done, not hungry, anymore.  Okay!  I have to roll with things like that.  Inside my head, I think, “What could I offer her that I know she’d eat? Crackers?  Pasta?  Something without kale and asparagus on it?”  But no.  I can not get into that habit or I’ll have the toughest time getting out of it.  In the last few months, I’ve seen Olive eat potatoes of all colors (those purple things on the pizza are potatoes), tomatoes, asparagus, kale, carrots and cheese.  So in my head, I knew that this wasn’t a challenging meal for her.  She’s had a tough week with food, though, and I knew before I even made it that it would probably tank.  I asked her later how she liked lunch and she said, “It was good! I tried two bites!”  So there you go.  To her it wasn’t a failure.  To me it was because she didn’t inhale it like she would’ve a pizza with just pepperoni and cheese.  Quantity doesn’t always mean quality.  I have to remember that exposure and consistency are the major keys to training up good eaters.  Mere exposure is helpful because then you don’t have the kid that cries at the sight of vegetables on their plate and familiarity breeds comfort, eventually.  Eventually.  Eventually is the result of patience and to be honest, it’s not my strongest attribute.  But I’m learning and I’m trying and I will tell myself on days when my little half-pint only eats four bites all day that she will be okay.  She’ll learn.  Eventually.

unbaked Veggie Pizza
Here’s the pizza raw so you can see better what I found in my fridge to add:  kale rubbed with a bit of olive oil, leftover roasted root vegetables, leftover grilled asparagus and half a tomato.  The sauce was our leftover Romesco sauce and I put all this on top of one sheet of frozen puff pastry.  Puff pastry is flawless.  Super fancy-seeming lunch in 20 minutes.  I’ll take it!

Veggie Pizza

 

Vegetable Puff Pastry Pizza
serves two as a main or 4 as an appetizer

One sheet frozen puff pastry, thawed
2 TBS tomato sauce or Romesco sauce
Any toppings you like.  I used:
1/2 cup chopped kale
1/2 cup chopped (already cooked) asparagus
Half a tomato, cut into wedges
1/2 cup (already roasted) potatoes and carrots
1/2 cup shredded Italian blend cheese

On a rimmed baking sheet, spray with oil and lay out your puff pastry to thaw.  When thawed enough to unfold, spread it out and roll it out bigger on each side to be about 1″ longer all the way around.  Spread your sauce and then sprinkle the cheese to cover it well.  Arrange your vegetables and coat the kale in a little bit of olive oil and rub it into the leaves to soften them up.  Bake in a 400F oven for 15-20 minutes until golden brown.

Leftover Veggie Pizza

Ginger Ale Poached Apricots over Warm Cinnamon Rice Pudding

Apricots Poached in Ginger Ale Poached Apricots with Cinnamon and Vanilla Bean
Simplicity.  I crave it, lately.  Maybe because I’m in a world filled with a bouncing-off-the-wall toddler and red-headed drama, or maybe it’s because the summer is heating up and I’m busy shooting weddings, all the while wondering who this little baby growing inside me will turn out to be.  I forget I’m pregnant most days.  Other than my sudden urge to rearrange all the furniture and the hair tie holding my pants together, it’s easy to forget while dealing with everything else.  That’s why I love cooking so much – it forces you to slow down and spend some time in thought.  Even if for just five minutes – there will be some point in meal prep where you must wait.  And in that waiting usually comes contemplation (if you can keep your phone out of reach).

Last week when I stood over my stove and smelled the tart sweetness of apricots stewing, I was transported back to the very first time I made jam.  It was about this time four years ago and the (now gone) huge, old apricot tree in our front yard decided to dump about 10 lbs of fruit on our lawn for a week straight.  I didn’t know what to do with all that fruit and I’d never made jam before, but I just started to create.  Took a base recipe and made all kinds of flavors: Vietnamese Cinnamon, Vanilla Bean, Red Pepper, Bourbon, Chinese 5 Spice – they were all amazing and I felt so good about not letting any of that fruit go to waste.  I also learned the simplicity of jamming.  The joy of tasting that fruit completely come ALIVE with just the addition of some sugar and a squeeze of lemon.  I never cared about apricots before that year, but since then, they’ve become one of my favorite fruits.
Poached Apricots in Ginger Syrup
I didn’t make jam with these store-bought apricots, but I did let them poach in some leftover ginger ale and a stick of cinnamon and vanilla bean.  The scent in my kitchen was as bright as the summer sun.  When the apricots were done poaching, I removed them from the liquid and let the ginger ale reduce until it was a syrup.  The apricots are sitting in that syrup in my fridge, now.  Waiting to be poured over ice cream or spooned over a warm biscuit with butter.  Or maybe just eaten straight out of the jar. Last week I made a cinnamon vanilla bean rice pudding for Olive’s snack time and added some poached apricots on top.  The combination was so comforting and for a few minutes, we both just ate and smiled at each other.

Coconut Milk Rice Pudding with Poached Apricots

Ginger Ale Poached Apricots with Cinnamon Rice Pudding

2 lbs of apricots, halved, pits removed
1 liter of ginger ale
two cinnamon sticks (or a tsp of ground cinnamon)
1 vanilla bean, split
1/4 cup sugar

Place the apricot halves in a large, non-reactive pot over medium-high heat.  Add the ginger ale, cinnamon, vanilla bean and sugar and let the mixture come to a boil.  After 10 minutes, remove the apricots with a slotted spoon and set them in a large bowl.  Allow the liquid to reduce to about 1-2 cups of liquid and pour over the apricots in the bowl.  Spoon apricots and syrup over rice pudding, ice cream, waffles, whatever you want!

Cinnamon Rice Pudding*
makes about 2 cups

1 cup coconut milk
1 1/2 cups whole milk
1/3 cup arborio rice (short grain rice)
1/4 cup dark brown sugar
1 tsp cinnamon
1 tsp vanilla bean paste
pinch of salt
1 egg

In a medium saucepan, heat the milks, rice and salt until the mixture boils.  Reduce heat and let the mixture cook about 20-25 minutes, stirring often, until the rice absorbs most of the liquid.  Remove from heat and in a smaller bowl, add the brown sugar, cinnamon, vanilla bean paste and egg and whip until smooth.  Add 1-2 tablespoons of the hot rice mixture to the egg mixture, stirring quickly to temper the egg.  Then, while whisking, add the egg/sugar mixture back into the pot of rice and let it cook over low heat until slightly thickened, about 10 more minutes.

Serve with poached apricots!

*adapted from this lovely recipe off Simply Recipes

Baked Double Chocolate Doughnuts

Chocolate Donuts
King Arthur Flour announced on their Facebook page that today is National Doughnut Day.  I was set up to post about a healthy snack today, but I was derailed by their incredible photos of this dark chocolate baked doughnut. I really hate frying things – not for any noble health reasons, but because I fright easily from splattering lava hot grease.  So these baked donuts were calling my name!  In the debate of cake vs raised doughnuts, I’m a cake gal.  I love the dense texture with the slightly crispy outside.  These baked doughnuts come mighty close to mimicking a fried cake doughnut and they were so easy to make!  I had fun with the different icings, too.  In the lineup were:

Espresso Double Chocolate Donuts
Espresso Glazed!  I don’t ever think I could pass up the coffee/chocolate combination if I tried, so I had to do this one.  My favorite, though, was…

Chocolate Chunk Donuts with Peanut Butter Frosting
Peanut Butter Frosted!  Thick, creamy peanut buttery frosting on a double chocolate doughnut?  Well, if you insist.  And then, my wildcard was inspired by Olivia the Pig’s favorite ice cream flavor, cherry chocolate chunk (my little girl watches one single episode all. the. time.) So I made cherry almond!  Because me and almond go way back…

Cherry Almond Chocolate Chunk Donuts
This was a super fun derailment and I hope you all enjoy some crave-worthy doughnut photos!  And try this super easy baked doughnut recipe!  I’ll add my frosting variations below!

Double Chocolate Baked Doughnuts*
makes 12-14 doughnuts

2/3 cup Dutch-process cocoa
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon cinnamon
pinch of cayenne
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
1/3 cup vegetable oil

Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, simply bake the batter in two batches. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, cinnamon, cayenne, baking soda, salt, and chocolate chips. Set aside.  (I added those other flavors because I’m addicted to Mexican chocolate).  In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.

Add the wet ingredients, along with the vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.  Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.

*adapted from this recipe on King Arthur Flour

For the icings:

I filled three bowls with 1 cup of confectioner’s sugar each.  Then, I added 2-3 tablespoons of boiling water to each, whisking until smooth.

For the Peanut Butter Frosting:
To the sugar, I added 2 more tablespoons of boiling water and 2 tablespoons of creamy peanut butter.  I also added a teaspoon of vanilla bean paste because I have to add it to everything, and a pinch of salt.  Whisk until smooth.  If too thick, add more water.  If too thin, add more peanut butter.  You can’t lose.

For the Espresso Icing:
To the sugar, I added a teaspoon of espresso powder, a teaspoon of cocoa powder, a teaspoon of vanilla bean paste and whisked until smooth.  Thin out with more water if desired.

For the Cherry Almond Icing:
To the sugar, I added 2 tablespoons of boiling water to about 1/3 cup cherry preserves and whisked until smooth.  I added vanilla, a teaspoon of almond extract and a couple pinches of salt because it was just solid sweetness at first.

Let the doughnuts cool completely before dunking them halfway into the icing of your choice.  Enjoy!

 

Crunchy Cornslaw – a new twist on the same ol’ slaw

Crunchy Corn Slaw Fish Tacos with Corn Slaw
This weekend we had a cookout with some of our friends from church and decided we’d bring a good coleslaw to go with the bbq type meats everyone would be cooking.  So we decided to do a punny version of coleslaw and bring cornslaw.  I started dreaming it up because every summer for the past four or five years, Matt and I have inadvertently gravitated toward a Corn Dish of the Summer.  A few years ago it was an amazing creamed corn, a year after that it was Esquites (a bowl full of the equivalent of Mexican street corn) and last year it was this amazing miso buttered corn with scallions and bacon, a la Momofuku.

Now, I’m not saying this is THE corn dish of the summer of 2014, but it’s a start.  We really like it.  To compliment the sweetness of the corn, I added a Granny Smith apple and poppyseeds.  To offset the sweetness, I added plenty of purple cabbage and red onion and fresh poblano peppers – everything diced the same size (that’s important).  Then, I made my own mayo because we had just run out and I didn’t remember it the TWO times I’d been to the grocery store that day.  I was not going back.  So, homemade mayo with a little dijon and brown sugar and sherry vinegar – the perfect sauce for our perfect summer slaw!

Corn Cole Slaw
This stuff was fantastic as a side for smokey sausages on the grill (and grilled bread, of course!)  Tonight, I made fish tacos and made a little Srirracha mayo with the leftover batch of mayo from the slaw and topped our tacos with the still-crunchy slaw.  Amazing!  Welcome to summer, my friends!

Fish Tacos with Corn Slaw and Srirracha Mayo

Crunchy Cornslaw

4 large ears of corn
1/2 head purple cabbage, diced
2 poblano peppers, diced
1/2 cup red onion, diced
3 carrots, peeled and grated
1 Granny Smith apple, diced
1 TBS poppyseeds
1 cup of mayo (homemade or not – just don’t buy something fake or low fat or “miracle”)
2 TBS dijon mustard
2 TBS sherry vinegar
1 TBS brown sugar
salt and pepper to taste

In a large bowl, cut all the corn from the cobs directly into the bowl.  Add cabbage, peppers, onion, carrots, apple and poppyseeds and stir to combine.  In a smaller bowl, mix together the mayo, mustard, vinegar and brown sugar and fold into the corn mixture until everything is coated.  Season to your taste with salt and pepper.  If you want to make your own mayo, I’ll give you our super easy recipe below!  Happy cooking!

Homemade Mayo *
makes about 2 cups

2 large eggs
4 tsp dijon mustard
2 tsp white wine vinegar
1 tsp kosher salt
2 cups non-flavored oil like canola, grapeseed, vegetable

Add the eggs, mustard, vinegar and salt to a large cup and add the oil (if using an immersion blender). Start processing as you gradually lift the immersion blender up, letting the oil get sucked under in a steady stream.  If using a food processor, add everything except the oil to the processor or blender and blend for 30 seconds.  While running, slowly drizzle the oil in a thin, steady stream until all the oil is added and the mixture is smooth.

*adapted from Spike Mendelsohn’s awesome book, The Good Stuff

 

Fish Tacos 

2 fresh cod fillets or other firm, white fish
1 egg, beaten
1 cup panko breadcrumbs
1 tsp Old Bay seasoning
salt and pepper
olive oil for pan frying

Pat the fish fillets dry with paper towels and season each side with salt and pepper.  Cut into fish-stick sizes (mine were about 3-4″ sticks) by cutting the fillet across it’s width.  Put the beaten egg in a large bowl and the panko and seasoning mixed together in a separate bowl. Dip each stick into the beaten egg and then roll in the panko/Old Bay mixture and pat on all sides to fully coat.  Lay the coated fish sticks on a clean paper towel while you finish the others.

In a large, non-stick skillet over medium-high heat, add about 4 TBS of olive oil and let it heat till it shimmers.  Add the fish sticks without crowding (I had to do two batches) and fry till golden brown on each side.  Keep warm and crisp in a 250F oven until ready to assemble the tacos.

For assembly:

Dollop some srirracha mayo (there’s no recipe here – just add srirracha or any hot sauce to mayo and mix it up till it’s a heat level you like!  Mine was about 2 TBS per cup of mayo) along the center of a soft-taco sized tortilla.  Lay two fish sticks on top of the mayo and then top with the cornslaw.  Enjoy!