Desserts

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. 
 

Does A Chocolate Habit Help Keep You Lean?

By Allison Aubrey   |   Wednesday, March 28, 2012
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Doughnut Muffins

By Susie Middleton   |   Friday, March 2, 2012
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spicy red beans

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.

Yields about 24 medium muffins.

For the muffins:

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon
To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Make ahead tips

You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

 

Nutrition information (per serving):

Size : per muffin; Calories (kcal): 430; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 5; Monounsaturated Fat (g): 6; Carbohydrates (g): 57; Polyunsaturated Fat (g): 1; Sodium (mg): 270; Cholesterol (mg): 90; Fiber (g): 1;

Susie Middleton is editor at large for Fine Cooking magazine.

We Heart Wine AND Chocolate!

Tuesday, February 14, 2012
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Feb. 14, 2012


Friends and Members of WGBH gathered at One Guest St. to celebrate Valentine's Day. They sampled wines paired with Chocolee Chocolates, located in Boston's South End. (Photos by Volunteer Phil DiPrima)

Yes, you CAN try this at home! Below is the list of wine and chocolate pairings our guests sampled. Give them a try:

Wine: Pacific Rim Organic Riesling **voted favorite pairing of the evening
Chocolate: Valrhona Ivorie “Feves” (35% cacao)
Chocolate: Valrhona Guanaja “Feves” (70% cacao)
Why: Lean and off-dry, this Riesling is refreshing and crisp and is often paired with spicy Asian dishes. Start the night with an experiment from one end of the chocolate spectrum to the other, and see which you find to be the better match!




Wine: 2009 Oveja Negra Sauvignon Blanc / Carménère blend
Chocolate: Hazelnut Bark with White Chocolate (70% cacao)
Chocolate: Valrhona Jivara “Feves” (40% cacao)
Why: This very unique wine blend – 85% white grape, 15% red grape! – offers citrus and minerality on the nose, followed by spice and earthiness on the palate. Try it with the Dark on Dark Truffle for a pleasurable match that’s just as unexpected! Then try it with our one milk chocolate of the night for – maybe? – a more middle-of-the-road experience…



Wine: Chilensis Carménère
Chocolate: Valrhona Manjari “Feves” (64% cacao)
Chocolate: Valrhona Guanaja “Feves” (70% cacao)
Why: The previous wine’s 15% Carménère is the perfect segway to the 100% Carménère of this Chilensis wine. The Chilensis, a deep ruby wine from Chile, offers lots of fruit (strawberry, plum, red cherry) to go along with more subtle notes of chocolate and spice. Try both Valrhona dark chocolates of the night – one with slightly more cacao than the other – and see which one captures the chocolate note of the wine.



Wine: 2010 Casillero del Diablo Cabernet Sauvignon
Chocolate: Valrhona Jivara “Feves” (40% cacao)
Chocolate: Valrhona Guanaja “Feves” (70% cacao)
Why: This wine gives you bright cherry, dark, plum, and toasted oak. But it also serves as a perfect platform to repeat the same tasting of chocolates as the previous pairing, except this time with Cabernet Sauvignon instead of Carménère. Which of the two dark chocolates works better with Cab? And is it the same or different than with the Carménère?



Wine: H&G Cabernet Sauvignon Chalk Hill
Chocolate: Valrhona Guanaja “Feves” (70% cacao)
Chocolate: Valrhona Jivara “Feves” (40% cacao)
Why: The ripe, concentrated Cabernet Sauvignon from Sonoma offers black fruit and hints of mocha on the nose. Let the mocha of the wine go head-to-head with the espresso of the chocolate, then ease back into the Valrhona milk chocolate for a more subtle experience.



Wine: Calville Blend 2010 from Eden Vermont Ice Cider Company 
Chocolate: Milk Chocolate Bark with Assorted Nuts, Dried Fruits and Wasabi Peas (70% cacao)
Chocolate: Carmelia Valrhona
Why: This sophisticated dessert wine has a complex, balanced flavor and a long finish. It is made from 100% Vermont apples, concentrated before fermentation using natural winter cold weather. In addition to traditional New England favorites Macintosh and Empire, Russet apples provided full bodied sweetness, Calville Blanc apples provided acidity and citrus notes for balance, and Ashmead's Kernel apples provided natural tannins for structure. Pair the cider first with the heat of the Spiced Poblano Truffle, then contrast it with the smooth milkiness of the Carmelia Valrhona.



Wine: Noval Black Port
Chocolate: Dark Chocolate Almond Bark (70% cacao)
Chocolate: Carmelia Valrhona
Why: The Port offers juicy red fruits and sweet spice, a more-than-able partner to the unusual chocolate toasted almond bark. Then shift gears for a more traditional, end-of-evening pairing of Port with caramel.


You can find these romantic goods at Gordon’s Fine Wine & Liquors in Waltham, Whole Foods Markets in Cambridge and Dedhm, and Chocolee Chocolates in Boston.

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


Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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