INGREDIENTS
1 15oz can chickpeas, rinsed and drained
4 Tbsp coconut milk
5 Tbsp Organic Cocoa Powder
3 Tbsp Barrel Aged Runamok Maple Syrup
1 Tbsp Blood Orange Olive Oil
1 tsp Vanilla Extract, Tahitian
1/4 tsp Sea Salt, Fine
STEPS
Combine ingredients in a food processor fitted with the purée blade, and pulse until smooth, scraping the sides of the bowl with a spatula, as needed.
Store in an air-tight container in the refrigerator for up to one week.
INGREDIENTS:
2 ripe bananas, peeled and cut into quarters
1/4 Cup (1/2 stick) butter
1/2 Cup light brown sugar, packed tightly
4 Tbsp Butternut Squash Seed Oil
1/4 Cup dark rum (optional) or 1/2 tsp Rum Extract
1 quart pistachio or french vanilla ice cream
Ground Korintje Cinnamon for garnish
STEPS
Melt butter in large skillet over medium heat. Add Butternut Squash Seed Oil and heat, stirring to combine with melted butter. Add brown sugar, stirring until sugar is completely dissolved. When mixture begins to bubble slightly around the edges of the skillet, add banana slices and fully coat the fruit in the pan with the hot butter-sugar mixture, about 30 seconds. Add the rum (if desired) or rum extract. Use caution when adding the rum! Step away from the stove as you pour on the rum, as the pan may briefly flame up.
Scoop one generous serving of ice cream onto each dessert plate. Add sugared banana slices, and pour remaining pan sauce over the ice cream and bananas. Sprinkle each serving with a little cinnamon for garnish.
Serves 4.
INGREDIENTS
1/4 oz active dry yeast (usually 1 envelope)
1-1/2 Cup warm water (105° to 115°F)
1 Cup evaporated milk
2 large eggs (slightly beaten)
1 tsp of Kosher Salt
1/2 Cup + 1 tsp granulated sugar
1/4 Cup of shortening
7 Cups flour
Vegetable Oil (for frying)
1/4 Cup Powdered Sugar
1/2 tsp Sri Lankan Cinnamon (Rory says: this is my twist, because I love cinnamon and truly believe it should be in everything)
STEPS
Sprinkle the surface of 1/2 Cup warm water (105º to 115º) with the yeast, and 1 tsp sugar in the bowl of a heavy-duty stand mixer; let stand 5 minutes to allow yeast to “proof.” Add evaporated milk, eggs, salt, and remaining granulated sugar. Mix on lowest speed for one minute to combine.
Take an additional 1 Cup of hot (115°-ish) water, and stir in shortening until it has completely melted. Add to bubbly yeast mixture, and mix at low speed. While mixer is running, add, a little at a time, 4 Cups flour, mixing after each addition until dough is smooth.
Gradually an additional 2-1/2 – 3 Cups more flour (for a total of around 7 Cups), beating until a sticky dough forms. Transfer sticky dough to a lightly-oiled bowl; turn dough to grease entire surface, including top. Cover bowl with plastic wrap and chill in the refrigerator for at least 4 and up to to 24 hours.
After dough has chilled, turn dough out onto a prepared floured surface; use a rolling pin to roll out dough to 1/4-inch thickness. Use a sharp knife to cut rolled dough into 2-1/2-inch squares.
In a small bowl, combine powdered/confectioners’ sugar and cinnamon, stir so that cinnamon is incorporated throughout, before transferring to a flour sifter.
Add vegetable oil to a depth of 2 or 3 inches to a deep, heavy skillet or Dutch oven. Use a candy thermometer to carefully heat oil to 360°. Fry dough squares, in small batches, 2 to 3 minutes on each side, until beignet surface is golden brown. Use heatproof tongs or slotted spoon to remove finished beignet to drain on a wire rack. Dust beignets immediately with the sifted powdered sugar and cinnamon mixture.
Serve as soon as beignets are cool enough to handle with bare hands. Enjoy!
Recipe adapted from: New Orleans Beignets
Dummy’s Guide to New Orleans Beignets
Test Kitchen Secret: You can keep the freshly-fried beignets warm in a 200° oven up to 30 minutes, as you cook up the whole batch. To make beignets ahead of time, store the dough in an airtight container in the refrigerator up to one week.
In the previous post, we used a lyric by Seattle band Nirvana to give us a theme to riff on, while talking about Super Bowl parties. (Just to clarify, Seattle’s NFL team, the Seahawks, are vying for the football championship this weekend, after winning the Super Bowl last year).
To be fair, we must also let the New England Patriots have their due. Based in Boston, the Patriots have been to the Super Bowl three times in the last decade — but have lost the last two times they played in the big game.
Perhaps it would be for the best, then, that the team not dwell on their past as they look ahead to this weekend’s championship. We urge that they (yes, you guessed it) don’t look back. (Boston’s “Don’t Look Back”? You know we had to say it.)
We encourage you to do the same. Don’t look back at trusted-but-tired sweet recipes you’ve used before. More
INGREDIENTS
makes 8 servings
Cake:
Nonstick vegetable oil spray
1-1/2 Cups all-purpose flour
3/4 tsp Ground Cinnamon
3/4 tsp Kosher Salt
1/2 tsp Ground Cardamom
1 tsp baking powder
1/2 tsp baking soda
2 Cups (8 oz) fresh (or frozen, thawed) cranberries
2/3 Cup sugar
2/3 Cup (packed) dark brown sugar
1/2 Cup Extra Virgin Olive Oil
2 large eggs
1/2 Cup sour cream
1 Tbsp freshly grated orange zest
2 tsp freshly grated lemon zest
1 tsp Vanilla Extract
1/3 Cup Red Apple Balsamic (or Red Apple Cider will work too)
Lemon glaze:
1 Cup powdered sugar
2 tsp freshly grated lemon zest
3 Tbsp strained fresh lemon juice
1/8 tsp Kosher Salt
Citrus-cranberry compote (optional, but a nice touch!)
Special equipment:
An 8″-square cake pan
STEPS:
For cake:
Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line the bottom of the pan with parchment paper cut to fit; coat paper with spray.
In a medium mixing bowl, whisk flour with the cinnamon, cardamom, kosher salt, baking powder and baking soda. Set aside. Pulse the cranberries in a food processor until the fruit is finely chopped but not puréed; set aside also.
Combine sugar, brown sugar, and oil in another medium bowl; whisk to blend. Add the eggs, one at a time, stirring between additions to incorporate thoroughly. Stir in the sour cream, orange zest, lemon zest, and vanilla.
Mix in the dry ingredients in three “batches,” alternating each dry addition with the red apple vinegar for the first two additions, mix until thoroughly blended. Gently fold in the chopped cranberries. Transfer batter into the prepared pan and smooth the batter on the top.
Bake the cake, taking care to rotate the pan halfway through. You’ll know the cake is baked when a toothpick or clean knife blade, inserted into center of cake, comes out almost clean: about 60 – 70 min.
Remove cake from oven and put a wire rack; allow cake to cool in pan for at least 15 min. Carefully run a thin knife around inside edge of pan, then turn out the slightly cooled cake onto the cooling rack. Gingerly peel off the layer of parchment paper, then flip cake right-side-up, and allow to cool for at least another 20 min.
For lemon glaze:
Whisk together the powdered sugar, lemon zest, lemon juice, and salt in a small bowl.
Spread glaze over the still-slightly-warm cake, allowing the drizzle to drip down the cakes’ sides. Allow the glazed cake to stand until the drizzle becomes “crackly,” about one hr.
Slice cake and serve at room temperature.
DO AHEAD: Cake can be made up to two days ahead. Store the cake in an airtight container, at room temperature.
Serve cake with Citrus-Cranberry Compote , if desired.
Adapted from epicurious
