Nutmeg Apple Cider Doughnuts

by rivka on October 24, 2014 · 0 comments

in uncategorized

1-DSC_0996

It’s Friday, which means it’s almost the weekend — which, in my strange wonderland, means it’s time to choose weekend cooking projects. I’ve got my eye on this lovely, meringue-topped walnut cake from Food52, and possibly homemade bagels. I’m also contemplating steeping bourbon with some apple peels, a cinnamon stick, and some star anise, for when I’m allowed to drink the stuff again.

But I’ve got a different weekend cooking project in mind for you, if you’re still shopping. In fact, it’d go very, very well alongside that bourbon I’m going to make. Or just some apple cider. Or some cold milk.  ‘Tis the season for apple cider doughnuts: They were my project last weekend and this weekend, they’re all yours.

When I got a hankering for these guys last week, I went searching around for a yeast doughnut recipe, because everyone knows yeast-risen doughnuts are superior to their cake counterparts. Turns out – and here’s proof of my goldfish cracker-sized memory - I made yeasted nutmeg doughnuts last year. They were delicious. (Make them!) But they take much more time to make, and I was nervous that between reducing the cider (key to getting a concentrated flavor) and all the rising, the doughnuts wouldn’t be ready to bring to my friends Sunday afternoon, and that’s what good friends do.

1-DSC_0928

[click to continue…]

Email Email Print Print

{ 0 comments }

1-DSC_0694

I have a (very cynical) theory that for every 10 vegetarian soup recipes out there, 9 of them had authors who sneaked in some chicken stock when no one was looking. I often read these recipes incredulously: you’re telling me your meatless soup is deep and complex, and yet it contains no miso, no tomato paste, no porcini mushrooms, no smoked anchovies - no umami whatsoever. Heck, it doesn’t even have much in the way of spices. This all seems mostly impossible.

But as I’m not coming to find, there are magical exceptions to this rule. There are owners of a certain restaurant in Brooklyn by the name of Franny’s, which I have love-love-loved for a very long time, who make pretty much everything turn to gold. They are experts at pasta and pizza; masters of crostini and of fritti, those fried bites that start a meal. Well, no surprise: it turns out, they’re pros at soup, too.

[click to continue…]

Email Email Print Print

{ 1 comment }

Menemen – Turkish Eggs with Tomatoes and Peppers

October 14, 2014
Thumbnail image for Menemen – Turkish Eggs with Tomatoes and Peppers

It must have been 2005 when I first fell for shakshuka, the Israeli dish of eggs fry-poached in a spicy, oniony tomato sauce. For a few years, I obsessively sought it out at restaurants; eventually, I taught myself to make it at home. There are a few places – like the kitschily named but legit Dr. […]

Read the full article →

Gingerbread Apple Right-Side Up Cake

October 3, 2014
Thumbnail image for Gingerbread Apple Right-Side Up Cake

‘Tis the season for apple picking. Or, if (ahem) you’re in denial about that certain season, and also about the veryveryimminent life changes you’re anticipating, you might spend Sunday mornings gallivanting around the farmers’ market in all-too-summery yoga clothes, enjoying the sun and stocking up on way too many “second” apples at 99 cents a pound. It’s […]

Read the full article →

Okra Curry

October 1, 2014
Thumbnail image for Okra Curry

A long while back, I got into a major Indian food kick. I made dosas (but really, really good dosas), eggplant curry, sambar, mushroom muttar curry, and more. I bought and made chutneys and stocked way too much ghee and ate as much Indian food as I could get my hands on. Summer seems to call for […]

Read the full article →

Chile Relleno Casserole

September 22, 2014
Thumbnail image for Chile Relleno Casserole

During our week on Hilton Head Island, my brother-in-law and I spent an afternoon bouncing around recipe ideas and exchanging high fives over recent cooking successes. I told him about my dosas and a particularly good peach slab pie, he told me about the ethereal cake doughnuts he’d recreated from an old family recipe. Then […]

Read the full article →

Persian Stuffed Onions + Rosh Hashana Menus

September 17, 2014
Thumbnail image for Persian Stuffed Onions + Rosh Hashana Menus

This recipe isn’t exactly my culinary Mount Everest. It’s more like, say, pilates: the thing I know I’d like if I did it but can’t quite get it up to try. Let’s break it down: there’s the separating of onions into layers, which looks at the outset like a royal pain. There’s the filling, which […]

Read the full article →

Mexican Street Corn Salad

September 8, 2014
Thumbnail image for Mexican Street Corn Salad

Late summer is a predictable season around here. There are tomatoes on the counter, which we position strategically to keep fruit flies at bay. (I can’t say we necessarily succeed – those fruit flies are such a nuisance.) There’s a glut of second nectarines and peaches, perfectly ripe and 99 cents a pound from Toigo, […]

Related Posts Plugin for WordPress, Blogger...
Read the full article →