Apple Fritters

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Fritters.  Say it again.  Fritters.  I love that word.  You know that when someone says fritters, you are in for something good.  Fritters can be found in a wide variety of combinations. They can be savory, like beer-battered corn fritters, or they can be sweet, like these apple fritters. They can even be filled with meat or seafood like these shrimp beignets (ok, these are called beignets, but they are basically fritters). What they all have in common is that crispy, crunchy exterior and soft center. 

The original recipe called for cinnamon and nutmeg, but I opted to use my homemade apple pie spice.  It adds a welcome dimension.  Granny Smith apples are used for two reasons.  While they maintain their shape through the process, they become soft once fried.  One thing that can ruin the fried texture of fritters is excess moisture, so be sure to pat your diced apples dry before adding them to the batter.  You'll note that the recipe also calls for apple cider in the batter and in the glaze to deepen the apple flavor.  Please do not substitute it with apple juice.  That would compromise the flavor.

They are delicious on their own warm out of the fryer, but the glaze really seals the deal on these bad boys.  It sets up nicely, so that when you take your first bite, not only do you get the crispy and crunchy, you get a little sugar flakiness before sinking your teeth into the soft, apple studded center.   Drool on the laptop. Good heavens, I need to go make another batch STAT!

Baked Pumpkin Cake Doughnuts

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Normally I don't go for recipes that require a special tool or baking pan, but when I saw this recipe on my Facebook like page, I was headed to the store for a new pan.  As you can probably tell, it is a doughnut pan.  They are inexpensive and easy to find.  I found mine at the craft store and with a 40% off coupon, I got a good deal.  However, you still can make this recipe without a doughnut pan.  Just use a standard muffin pan and increase the baking time.  After all, one can never have too many pumpkin muffin recipes in their repertoire.

These are delightfully moist and cakey treats with a beautiful orange color. They are served best warm from the oven and rolled in cinnamon sugar, but they will keep for several days.  This is a delicious recipe that I will go back to again and again.  In fact, I might even experiment a bit and substitute half of the oil with mashed banana to give it that pumpkin-banana bread flavor that we also enjoy.

Homemade Beignets

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I know-- more sugar and more fried food, but I couldn't take you through a culinary tour of New Orleans without sharing this recipe (I promise to get to some heart healthy foods real soon).  Along with Mardi Gras, another thing people associate with New Orleans (especially if they have paid a visit to the city of jazz) are the beignets (prounced ben-yay and literally means bump) from Café du Monde.  Mmmm--beignets.  I remember my parents taking me and my sisters there, each one of us trying to out do the other blowing the powdered sugar off of the fried dough.   The warm pillows were tender, a little crispy, and darn near perfect.  Predictably, we polished off every last one with gusto.

Although I know I am a long way from Jackson Square, I still need my beignet fix every now and then.  Sure, they do sell a Café du Monde beignet mix (and it does produce a fine product) at my local store, but you should know me by now.  I like to steer clear of boxed mixes as much as I can and go homemade.  

There are quite a few recipes out there for homemade beignets, but the one problem I had with them is that they all require a rising time!  Wouldn't that produce a bready/cakey doughnut? Café du Monde beignets have a hollow bump.  I know from the box mix that their beignets do not have a rise-- just mix, cut, and fry.  I even checked the back of the box at the store for the leavening agents used and it read, yeast, and/or baking powder, baking soda.  And/or?  That made me think of a waffle recipe that I have that uses two of the leaveners with no rising time and that recipe produces crisp and fluffy waffles.  So-- I went with the best recipe I had and added the extra leavening agent.  The results...

Perfectly "souffled" beignet goodness!  Normally I don't like pictures of food that have been bitten into, but I made an exception so you could see for yourself.  Crisp, tender, and a that perfect hollow bump!!  It has been a few years since I tasted the real deal, but I have to admit that these might taste even better.  Probably has to do with being homemade.  A little love is added in the mix.

The recipe calls for just a half a cup of evaporated milk.  What to do with the leftover? 1. Make another batch of homemade beignets ☺or 2. Make a pot of Stove-Top Macaroni and Cheese for dinner--yum!

Apple Cider Doughnuts

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It's Fall!  Whoohoo!!  Fall is without a doubt my favorite season.  I love the change of colors, long walks in the woods with my family and our doofus Black Labrador, picking apples... I love watching college football, sleeping with the window open on a cool night and waking up with a cold nose, and I love Fall baking and cooking.  So, I thought it would be fitting to start the season off with this recipe.  Enjoyed as a morning treat, prelude to a long walk, afternoon pick me up or a late night indulgence, these doughnuts are sure to satisfy.

I am embarrassed to say how long I have been holding on to this recipe.  I made it once and it was o.k., so I held on to it hoping to make the changes to suit my tastes (that was five years ago).  Fast forward to a couple of weeks ago when I was out shopping and purchased a new cookbook all about doughnuts.  Of course, the first page I opened to was-- Apple Cider Doughnuts.  Although quite different from the recipe that I had that was collecting cobwebs, it did have a few new ingredients that I thought might help the old ones.  And you know what?  They did.  Especially the small addition of graham flour.  It makes for a wonderfully nutty crunchy crust. With a few extra additions of my own  (a double concentration of cider and some extra spices), these came out great!  Here are a few step by step photos to help you with the doughnut making process.

Once the dough is mixed, line two baking sheets with parchment paper.  Generously dust one of the baking sheets with flour and add the dough.  Dust the top of the dough with flour.

Using the rolling pin from your child's baking set (love those little kitchen tools:), or just pat by hand, roll the dough to a 1/2-inch thick. Place the baking sheet in the freezer for 20-30 minutes to firm up.

Once chilled and frim, use round cutters to cut out doughnuts and doughnut holes.  Place the cut dough onto the other prepared baking sheet.  Scraps can be rerolled and cut again (chilling if necessary).  Place the doughnuts in the refrigerator to rest for 30 minutes.

When ready to fry, get your station set up.  Don't forget the mug of hot apple cider to get you in the mood:)

When the oil reaches 350º F.  Gently drop the doughnuts into the oil a couple at a time.  Too many will cause the oil temperature to drop too quickly.  Remember, these are cake doughnuts and they are delicate.  No pushing or prodding, otherwise you will have doughnut misfits.  Tasty, but not pretty.  Fry on both sides until golden brown. 

Drain the doughnuts on a wire rack set over a paper towel lined baking sheet.  Allow to cool a few minutes before dredging in the cinnamon-sugar mixture.

Enjoy them warm, at room temperature, or for any leftovers, warm briefly in the microwave for a melt in your mouth treat that will really get you in the seasonal mood.  Embrace Fall and the change of the seasons.

Speaking of change, The Galley Gourmet is now on Facebook!  There is little link on the side bar of the page, so feel free to check it out.  Bear with me, for I am new to the social media world:)