Desserts

Taste of WGBH: 100 Years of Holiday Food and Drink

Wednesday, November 30, 2011
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Icy Espresso Frappe
By Lidia Bastianich

Friday, August 6, 2010
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Frappe di caffè

Serves 4

Recommended equipment
A blender and a food processor, if needed
4 tall glasses, chilled, and 4 long spoons

Ingredients
2 cups strong freshly brewed espresso
6 tablespoons sugar or more to taste
3 cups finely crushed ice or ice cubes
1/2 cup whipping cream

Directions
While the espresso is hot, stir in 5 tablespoons sugar (or to taste). Let the coffee cool to room temperature.

If you don’t have crushed ice, pulverize the ice cubes in a food processor (my preference) or a blender, into fine bits. Return the crushed ice to the freezer.

Whip the cream, with a spoonful of sugar if you like, until smooth and holding soft peaks. Keep it chilled.

When thoroughly cool, pour the espresso into the empty blender jar. Churn on high speed for at least 2 minutes, until it becomes light in color and frothy.

Pour an equal amount of the espresso frappe into each chilled glass, quickly add a share of crushed ice and top with a mound of whipped cream. Serve right away with a long spoon

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Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.

Wine Loves Chocolate, Chocolate Loves Wine

Wednesday, January 9, 2013
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One Stop at Home: Makin' the Donuts

By Danielle Dreilinger   |   Wednesday, June 6, 2012
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June 7, 2012

 
Going to Betty Ann's at Wood Island, as we did for the MBTA One Stop series, is not just about donuts. But if you sleep late, you might settle for the food half of the equation.
 
Bill Scantlebury's jelly donuts are made with yeast, which gives them a spongy texture cake-style donuts lack. Since WGBH News didn't ask for his recipe, we gave it our own try using sourdough starter we had on hand.
 
Note: Deep-fry at your own risk.
 
Sourdough Jelly Donuts
Adapted from 1, 2, 3, 4
 
Ingredients
1/2 c. sourdough starter
2 c. all-purpose flour
~ 1/3 c. rye flour*
scant 1/4 c. sugar
2 tbsp. melted butter
1 egg
1/3 c. sour milk
1/2 tsp. salt
1/4 tsp. each fresh grated nutmeg and powdered galangal**
about 2 c. granulated sugar for coating
approx. 1/3 c. jam for filling
 
* Ordinary all-purpose flour is fine.
** Nutmeg is traditional. You can substitute ginger for galangal.

Directions
1. Mix the dough in a stand mixer (or knead it) to develop the gluten, about 3 minutes on second speed. Add more flour if the dough looks too wet.
 
2. Place the dough in a greased container, cover and let rise in a warm place. It does not have to double.
 
3. Pinch the dough into pieces and roll them into balls, golf-ball-sized or smaller. (They expand in the oil.) Cover with a cloth or plastic wrap and let proof until they look puffed and soft. It won't take long.
 
4. Set up:
- A deep-frying station — either a plug-in electric fryer or a pot on the stove
- A draining station — a plate covered with paper towels or a cookie rack over a rimmed baking sheet
- A sugaring station — sugar in a deep bowl
- A jelly station — a cake decorating kit with a wide metal tip works
 
5. For maximum inflation, tug the donuts gently around the equator until they're halfway between a ball and a disk. Carefully lower the donuts into the oil with a slotted metal spoon. Fry only a couple at a time so the oil stays hot. Flip after about 4 minutes if they don't flip over on their own. Let the donuts brown. Don't jump the gun.
 
6. Drain. Roll in sugar while still warm. Wait a few minutes, then inject the donut with jelly (or dulce de leche, or Nutella, etc.). You may need to start the hole in the donuts with a chopstick or skewer. Sugar the hand that holds the donut so you don't knock the sugar off.
 
If this is all too much work, Betty Ann's is open from 7 a.m. to 10 or 10:30 a.m. every day but Monday.

MBTA One Stop: Wood Island

By Danielle Dreilinger   |   Wednesday, June 6, 2012
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The week of June 4, attention was on the Suffolk Downs stop of the Blue Line where developers want to build a casino. But what happens at the places on the map you might not know as much about? This is the start of our new web feature MBTA One Stop, where we find one place near an MBTA station that epitomizes the community. Have ideas for our next stop? Let us know.
 
EAST BOSTON — Almost no one gets off at the Wood Island Blue Line stop at 7 a.m. on the Friday of Memorial Day weekend. Bennington Street — triple-deckers, cemetery and ocean air — is so quiet you could walk right by about the only place that's open.
 
Inside, Betty Ann Food Shop, est. 1931, seems strangely vacant. There are no chairs or tables and nearly nothing in the glass display case. The walls are mint green.
 
But back in the kitchen, three people are working: owner Bill Scantlebury, Patricia Luyo and a woman in a pink shirt who readily gives her age (63) but insists on being identified only as "L." — "I'm a retired schoolteacher. I don't want my kids to find me."
 
Nearly all the equipment comes from an earlier time, though the GE fridge finally gave out last year after over seven decades.
 
"That's when products were made in America and they lasted," says L. She slices off a strip of dough, cuts it into sections, rolls one into a ball under her palm and places it on a tray. The slab of dough looks like it might creep over and swallow up the table.
 
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Game of Thrones: The Cookbook

By Abbie Ruzicka   |   Wednesday, May 30, 2012
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May 31, 2012

medieval lemoncakes
You don't need a spit or a cauldron to make these cookies inspired by "Game of Thrones." (Abbie Ruzicka/WGBH)

 
BOSTON — A little more than a year ago, roommates Chelsea Monroe-Cassel and Sariann Lehrer began a food blog with the idea of cooking the medieval recipes from the "A Song of Ice and Fire" (Game of Thrones) series by author George R.R. Martin. The two started testing out the medieval foods they read about in the series by searching for the recipes online and through medieval cookbooks and altering the recipes for modern-day palates. 
 
Their blog, "Inn at the Crossroads," became wildly popular amongst Game of Thrones fans. With the blessing of George R.R. Martin himself, Monroe-Cassel and Lehrer have turned their food blog into a new book: A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook
 
Elizabethan Lemon Cakes
Recipe excerpted from “A Feast of Ice and Fire”
 
Makes 36 small cakes
Baking: 15 minutes
Prep: 5 minutes

2 1/2 cups flour, plus more as needed
1 egg
2 cups granulated sugar
2 egg yolks
6 tablespoons unsalted butter
1/3 cup confectioners’ sugar
Grated zest from 2 lemons
1 1/2 teaspoons milk
 
Preheat the oven to 350°F and grease a large baking sheet.

In a large bowl, combine the flour and granulated sugar. Cut in the butter, then add the zest and the whole egg and yolks. Mix thoroughly, adding more flour as needed, until the dough is no longer sticky and can be easily shaped by hand.

Roll the dough into balls about 1 inch across and place them on the prepared baking sheet at least 2 inches apart, giving them room to spread as they bake.

Bake for 15 minutes, until the tops are just slightly golden. Allow the cakes to cool for a minute before moving them to a cooling rack.

Mix the confectioners’ sugar and milk to a smooth consistency. Once the cakes have cooled, use a spoon to drizzle the icing over the cookies.

For the icing:

3 cups confectioners' sugar, sifted
1/3 cup lemon juice, plus more if needed
1 teaspoon unsalted butter, softened
Yellow food coloring (optional)
Garnishes such as candied orange peel, pomegranate seeds or decorative sprinkles (optional)

Mix the confectioners' sugar and lemon juice together in a double boiler over medium heat, stirring all the while. Stir in the butter. Mix until the icing is a nice, smooth consistency, suitable for pouring. Add more juice, if necessary. If you would like, tint the icing yellow with food coloring. 
 

About the Authors
Danielle Dreilinger Danielle Dreilinger
Danielle Dreilinger is an author and news producer for WGBH.org.



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