Bacon Jam

 

Bacon Jam

This one-of-a-kind dish is a must try to those who love bacon. The sweet and salty combination of the sugar and the bacon plus the bitterness of the coffee just leaves an impression that you will never forget!

Yields: Makes 2 Cups.

Ingredients:

1 pound Bacon, chopped into 1” squares

2 Shallots, finely diced

2 Garlic cloves, minced

¼ cup Light brown sugar

¾ cup Strong brewed coffee

½ cup Apple cider vinegar

3 tbsps. Maple syrup

¼ - ½ tsp. Ground chipotle pepper

2 tbsps. water

Method of Preparation:

1. In a small pot over medium heat, Throw in the bacon and cook it until they turn crisp. With a plate lined with paper towels. Drain the oil from the bacon pieces by throwing the bacon on the plate.
2. Reserve half of the bacon fat from the pot to use later.
3. In the same pot with the bacon fat. Throw in the shallots and allow it to sauté for 2 minutes. Add the garlic and cook for another 2 minutes. Then add the brown sugar, vinegar, coffee and maple syrup to the pot. Cook for another 5 minutes.
4. Add the bacon, chipotle, and water. Stir to combine.
5. Reduce the heat to low and allow it to simmer for 30 minutes or until it has formed into a thick and syrup consistency.
6. Pour the jam into a clean air-tight container and allow it to cool before putting it in the fridge.
7. Serve the jam with a side of buttered toast and enjoy!

Coffee Fig Dip

Coffee Fig Dip

This amazing dip has this creamy taste, yet fruity and bitter aftertaste that will make you crave for more!

Yields: Makes 1-2 Cups.

Ingredients:

4 figs, chopped

1 cup White wine

1 Shallots, chopped

½ tsp. Ground coffee beans

1 tbsp. Green tea

Salt and pepper to taste

1 tsp. Tarragon leaves

2 – 3 tbsps. Double cream

Method of Preparation:

1. In a pan, sauté the shallots in a bit of oil, add the white wine and allow it to boil for a few minutes.
2. In the same pan, throw in the coffee beans and green tea. Mix to combine.
3. In a blender, throw in the fig mixture in the pan. Add the cream, tarragon, salt and pepper to taste. Blend until smooth.
4. Serve in a bowl with your favorite crackers and enjoy!

Bourbon Nut Bread

Bourbon Nut Bread

This sensational bread will make your morning toasts taste amazing! Worth a try for those that want a different breakfast or dinner bread in the evening!

Yields: Makes 1 Loaf.

Ingredients:

¼ cup Vegetable oil

2 large Eggs

1 ½ tsps. Almond extract

1 ½ cups Sour cream

½ cup Bourbon

1 cup Light brown sugar

2 ¼ cups All-purpose flour

2 ½ tsps. Baking powder

½ tsp. Baking soda

½ tsp. Salt

1 ½ tsps. Ground nutmeg

1 tsp. Instant espresso

1 ¼ cups (6 oz.) Chopped pecans or walnuts

Method of Preparation:

1. Preheat the oven to 325°F.
2. In a mixing machine. Add the oil, eggs, almond extract, sour cream, bourbon, brown sugar. Mix to combine.
3. Add the dry ingredients to the mixing machine. Mix again to combine.
4. On a clean flat surface that has been lightly floured, turn over the mixing bowl and knead the dough until it has started to come off your hands. *Scatter the flour over the surface until the dough doesn’t stick to your hands.*
5. In a buttered loaf pan, add the dough and bake them for about 30-40 minutes. Use the toothpick test to see if it doesn’t stick to the toothpick.
6. Take the loaf out of the oven and allow it to cool before serving. Serve with a side of butter or any filling and enjoy!

Coffee Rubbed Bacon with Fried Onion

Coffee Rubbed Bacon with Fried Onion

The saltiness of the bacon is complemented with the bitterness of the coffee taste. It’s the perfect combination with the side of fried onion’s sweetness. Brings circle to this wonderful rollercoaster of flavors!

Yields: Makes 1 Serving.

Ingredients:

2 Slices of thick-cut Bacon

1 tsp. Coffee beans, finely ground

To make the fried onions:

½ cup Red onions, chopped in the center and rings are removed one-by-one

½ cup All-purpose flour

Salt and pepper to season

2 cups of Vegetable oil

Method of Preparation:

1. In a small bowl, throw in the bacon and coffee. Coat the bacon with the coffee.
2. Using a pan, Sear both sides of the bacon for at least 5 minutes. Set it aside.

To make the fried onions:

3. In a bowl, throw in the flour and season with salt and pepper.
4. Wet the onions before throwing them into the season flour. Coat each ring and set them aside.
5. In the same pan, add the oil and deep fry the onions for at least 5-6 minutes or until golden brown. Drain the oil with a plate lined with paper towels.
6. Serve the bacon with the fried onions and enjoy!

Espresso Hazelnuts Balls

 

Espresso Hazelnuts Balls

This amazing and nutty appetizer will instantly be the favorite in a party or in a celebration! The coffee will bring a familiar taste that will match the hazelnuts and the immense sweetness!

Yields: Makes 3 Servings.

Ingredients:

1 package (9 oz.) Chocolate Wafers

1 cup Hazelnuts, toasted and skinned

1 ½ cups Confectionary sugar

1 tbsp. Instant espresso

½ cup Orange liqueur

2 ½ tbsps. Light corn syrup

½ cup Sugar

Method of Preparation:

1. Crush the wafers and hazelnuts together using a mortar and pestle or food processor. Add the confectionary sugar and combine.
2. Dissolve the espresso in the orange liqueur and add the wafer crumbs with the corn syrup and mix them in the same food processor. Until they form into a pasty mixture.
3. With the pasty mixture, form them into balls and set it aside.
4. With the sugar. Pour it in a bowl and roll each ball to coat them in the sugar.  Lay them in a baking tray lined with wax paper and allow it to age for a week or so before serving. (Place them in the refrigerator.) Enjoy!

HALLOWEEN OATS

HALLOWEEN OATS

Ingredients
 
1/2 C. old-fashioned rolled oats
1 C. soy milk
1/4 C. canned pumpkin puree
3 dashes ground cinnamon
1 tbsp chopped walnuts
1/2 tsp avocado honey

Directions:
 
Add the following to a big pot:
cinnamon, oats, puree, and soy milk.
Get everything boiling then lower the heat and let the mixture lightly boil for 7 mins. Add in your honey and
oats, and let the oatmeal sit for 2 mins.
Enjoy.

Amount per serving (1 total)

Timing Information:

Preparation Cooking Total Time 15 m

Nutritional Information:

Calories 244 kcal
Fat 9.7 g
Carbohydrates 31g
Protein 10.9 g
Cholesterol 0 mg
Sodium 273 mg

* Percent Daily Values are based on a 2,000 calorie diet.

ROLLED OATS AND WHEAT GERM

Ingredients:

1/2 C. rolled oats
1 C. water
1 tbsp honey
1 tbsp wheat germ
1 tsp flaxseed oil
1/4 C. soy milk

Directions:

For 6 mins microwave your oats and water.
Then add in your flax oil, wheat germ, and honey.
Finally add your milk and enjoy warm.

Amount per serving (1 total)
 
Timing Information:
Preparation Cooking Total Time: 7 m
 
Nutritional Information:

Calories 318 kcal
Fat 9.2 g
Carbohydrates 52.2g
Protein 9 g
Cholesterol 0 mg
Sodium 35 mg

* Percent Daily Values are based on a 2,000 calorie diet.

OVEN OATMEAL

Ingredients:

3 C. rolled oats
1 C. brown sugar
2 tsps ground cinnamon
2 tsps baking powder
1 tsp salt
1 C. milk
2 eggs
1/2 C. melted butter
2 tsps vanilla extract
3/4 C. dried cranberries

Directions:

Set your oven to 350 degrees before doing anything else.
Get a bowl, and mix: salt, melted butter, oats, cranberries, milk, baking powder, beaten eggs, cinnamon, vanilla extract, and brown sugar.
Pour the mixture into a casserole dish coated with non-stick spray and cook in the oven for 45 mins.
 
Enjoy warm.
 
Amount per serving (8 total)
 
Timing Information:
 
Preparation Cooking Total Time 50 m

Nutritional Information:
 
Calories 393 kcal
Fat 15.3 g
Carbohydrates 59.2g
Protein 6.8 g
Cholesterol 79 mg
Sodium 502 mg

* Percent Daily Values are based on a 2,000 calorie diet.

ROLLED OATS I

Ingredients

1 egg, beaten
1 3/4 C. milk
1/2 C. packed brown sugar
1 C. rolled oats
2 tbsps butter

Directions

Get a big pot and pour in your milk then add: brown sugar and beaten eggs.
Get everything boiling and continually stir the mix for about 4
mins. Shut off the heat and then add your butter. Let the butter melt.

Enjoy warm.


Amount per serving (3 total)
 

Timing Information:
Preparation Cooking Total Time: 15 m

Nutritional Information:
Calories 357 kcal
Fat 13.9 g
Carbohydrates 48.8g
Protein 10.5 g
Cholesterol 94 mg
Sodium 145 mg

* Percent Daily Values are based on a
2,000 calorie diet.

CRANBERRY MAPLE OATMEAL

 
CRANBERRY MAPLE OATMEAL
 
Ingredients

3 1/2 C. plain or vanilla soy milk
1/4 tsp salt
2 C. rolled oats
1/4 C. pure maple syrup
1/3 C. raisins
1/3 C. dried cranberries
1/3 C. sweetened flaked coconut
1/3 C. chopped walnuts
1 (8 oz.) container plain yogurt
(optional)
3 tbsps honey (optional)

Directions

Boil your milk in a large pan. Then combine in cranberries, oats, raisins, and maple syrup.
Let this cook, boiling, for 6 mins.
Then shut off the heat and add in your
coconuts and walnuts.
Before eating add a dollop of honey
and yogurt.

Enjoy.

Amount per serving (6 total)
Timing Information:
Preparation     Cooking    Total Time
      5 m               10 m           15 m

Nutritional Information:
Calories 379 kcal
Fat 10.4 g
Carbohydrates 63.1g
Protein 11.6 g
Cholesterol 2 mg
Sodium 212 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CROCK POT OATMEAL

Ingredients

1 C. steel cut oats
3 1/2 C. water
1 C. peeled and chopped apple
1/2 C. raisins
2 tbsps butter
1 tbsp ground cinnamon
2 tbsps brown sugar
1 tsp vanilla extract

Directions
 
For 7 hours on low cook the following in your crock pot: vanilla
extract, oats, brown sugar, water, cinnamon, apples, butter, and raisins.

Enjoy with milk.

Amount per serving (6 total)

Timing Information:
Preparation Cooking 15 m
Total Time 6 h 
 
Nutritional Information:Calories 208 kcal
Fat 5.6 g
Carbohydrates 37.2g
Protein 3.9 g
Cholesterol 10 mg
Sodium 35 mg

* Percent Daily Values are based on a
2,000 calorie diet.

PITA PIZZA WITH GREEN OLIVES, MONTEREY JACK & CHOPPED SALAD

INGREDIENTS {SERVES 4}
Chopped Salad:
1 garlic clove, peeled and halved
2 tablespoons balsamic vinegar
1 small red onion, halved, thinly sliced
¼ cup extra virgin olive oil
Coarse sea salt and fresh black pepper
3 hearts of romaine, coarsely chopped
4 medium Kirby cucumbers, cut into
bite-sized pieces
2 medium tomatoes, cored, seeded,
and diced
1 ripe avocado, diced
5 fresh basil leaves, torn into pieces
8-10 fresh mint leaves, torn into pieces

Pita Pizza:
4 (7 inch) pocketless pita breads
8 oz. Monterey Jack cheese, grated
½ cup pitted and chopped green olives
2 jalapeño peppers, minced
Crushed red pepper flakes
Freshly milled black pepper
Shaved Parmesan cheese for garnish

RECIPE
Place a pizza stone or an inverted rimmed baking sheet in the upper thirdof the oven and preheat the oven to 450°F.

To prepare the salad, vigorously rub the inside of a large bowl with the garlic. Add vinegar and red onion and set aside for 5 minutes. Whisk in the oil and season with salt and pepper. Add the lettuce, cucumber, tomato, avocado, basil, and mint and toss well.

Bake the pitas, in batches if necessary, on the heated pizza stone or pan for 3 minutes.

In a small bowl, combine the cheese, olives, and jalapeños. Divide this mixture among the four pitas.

Return the pitas to the oven, two at a time, and bake until the cheese is bubbling and lightly browned, about 5 minutes.

Mound the salad on top of the pizzas, sprinkle with Parmesan cheese, and serve.

Nutrition Info per serving:
693 calories.
43g total fat. 
4g saturated fat.
61mg cholesterol.
997mg sodium.
58g carbohydrates
10g fiber.
25g protein.

MARINARA PIZZA

INGREDIENTS {SERVES 4}

1 recipe Pizza Dough, mixed and risen
Extra virgin olive oil as needed
Coarse kosher or sea salt
Fresh sliced tomatoes
Thinly sliced garlic
Chopped black olives or whole capers
(optional)

RECIPE
When the dough is ready, knead it lightly, form it into a ball, and divide it into two if you like; roll each piece into a round ball and place each ball on a lightly floured surface. Sprinkle with a little more flour, cover with plastic wrap or a towel, and let rest while you heat the oven.

Preheat the oven to 500°F or higher. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). 
Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. If you have a peel and baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary. If you’re using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets.

Sprinkle the top with some salt. Top the pies with fresh sliced tomatoes, thinly sliced garlic, extra virgin olive oil, and, if you like, a few chopped black olives or whole capers.

Slide the baking sheet into the oven on a rack set in the middle (or the pizza itself onto the stone, which should be set on a lower rack). Bake for 6 to 12 minutes, depending on the oven heat, until nicely browned. Serve immediately or at room temperature (these will keep for a few hours).

Nutrition Info:
510 calories per serving.
19g total fat. 
3g saturated fat.
0mg cholesterol.
1169mg sodium.
75g carbohydrates.
3g fiber.
11g protein.

MARINARA, MOZZARELLA, ARUGULA & LEMON PIZZA

 

INGREDIENTS {SERVES 4}
 
1 recipe Pizza Dough
2 cups tomato purée (straight from a jar, or
whole tomatoes from a 28 oz. can, puréed)
1 clove garlic, smashed
1 teaspoon dried oregano
1 teaspoon tomato paste
½ teaspoon salt (Note: taste the purée
before adding, particularly if it was
processed with salt)
Ground black pepper
¼ teaspoon red pepper flakes (optional)
2 cups shredded mozzarella cheese
½ cup grated Parmigiano-Reggiano
Optional but really nice:
½ bunch (about 2 cups) arugula,
cleaned and dried
½ lemon
A drizzle of olive oil

RECIPE
Pour the tomato purée into a medium-size saucepan and heat over medium heat. Add the garlic, oregano, and tomato paste. Stir to make sure the paste has been absorbed into the puree.

Bring up to a boil (this helps sauce reduce a bit), then lower the heat and stir to make sure the sauce is not sticking. The sauce can be ready in 15 minutes or can simmer for longer, up to ½ hour. It will reduce by about one-fourth, which gives you at least ¾ cup of purée per pizza.

Taste for salt and season accordingly, and add the black pepper and/or red pepper flakes. Remove the garlic clove.

Ladle the sauce into the middle of dough circle, and with a rubber spatula, spread until the surface is completely covered. Place the mozzarella (1 cup per 12 inch pizza) on top of the sauce. Remember, the cheese will spread as it melts in the oven, so don’t worry if it seems as if your pizza is not amply covered with cheese.

Place in a preheated 500°F oven and bake as directed for the pizza dough (see details in preceding recipe). When the pizza is done, garnish it with the Parmigiano-Reggiano and the arugula (if using). Squeeze the lemon all over the greens and/or drizzle with olive oil if you wish.

Nutrition Info per serving: 
563 calories.
14g total fat.
6g saturated fat.
26mg cholesterol.
918mg sodium.
85g carbohydrates.
6g fiber. 24g protein.

FIG, TALEGGIO & RADICCHIO PIZZA

FIG, TALEGGIO & RADICCHIO PIZZA

 

INGREDIENTS {SERVES 4}

3 dried Mission figs
½ cup dry red wine
2 tablespoons raw walnut pieces
All-purpose flour
1 (6 oz.) ball No-Knead Pizza Dough
2 tablespoons extra virgin olive oil
½ small head radicchio, shredded
(about ¼ cup)
2 oz. Taleggio or another pungent cheese,
cut into small pieces

RECIPE
Preheat the broiler with the rack set 5 inches from the element or flame. If you are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high heat until it gets smoking hot, about 15 minutes. Transfer the skillet (turned upside down) or griddle pan to the broiler.

Put figs in a small skillet set over medium heat, pour in the wine, and bring to a boil. Turn off the heat and let the figs soak for at least 30 minutes. Drain, then chop into ½ inch pieces. Toast the walnut pieces in a dry skillet over mediumhigh heat, 3 to 4 minutes. Transfer to a plate, let cool, and then coarsely chop.

To shape the dough, dust a work surface with flour and put the ball of dough on it. Sprinkle with flour and knead a few times until the dough comes together. Add more flour if necessary. Form it into an 8 inch round by pressing from the center out toward the edges, leaving a 1 inch border thicker than the rest.

Open the oven door and quickly slide out the rack with the cooking surface on it. Pick up dough and quickly transfer it to the cooking surface, being careful not to touch the surface. Drizzle 1 tablespoon of oil onto the dough, scatter the walnut pieces on top, then radicchio, then chopped figs, and then cheese. Slide rack back into oven and close door. Broil pizza until crust has puffed up around the edges, pizza has blackened in spots, and cheese has melted, 3 to 4 minutes.

Remove pizza with a wooden or metal peel or a square of cardboard, transfer it to a cutting board, and let it rest a few minutes. Drizzle remaining 1 tablespoon of oil on top, cut the pizza into quarters, transfer it to a plate, and eat. 

Nutrition Info per serving: 
689 calories. 14g total fat. 
4g saturated fat. 
13mg cholesterol. 
862mg sodium. 
116g carbohydrates.
 7g fiber. 17g protein.

No-Knead Pizza Dough

This recipe comes to us from Joe Yonan, author of Serve Yourself: Nightly Adventures in Cooking for One.

Makes 5 (8-inch) pizza crusts or 10 (5-inch) flatbread

• 4 cups bread flour, plus more as needed
• 1/4 teaspoon instant dry yeast (also known as rapid-rise or bread machine yeast)
• 1 1/2 teaspoons fine sea salt
• 1 1/2 cups water
• Olive oil

Combine the flour, yeast, and salt in a large bowl. Add the water and stir until blended. Cover the bowl with plastic wrap and let it rest for 8 to 12 hours at room temperature (about 70°F).
After 8 hours, the dough will have risen and be bubbly on the surface. The timing is very forgiving here; you can let it continue bubbling and very slowly expanding for several more hours if you like. Transfer the dough to the refrigerator for about an hour before dividing, so it’s easier to work with.
Lightly rub your hands and work counter with olive oil. Turn out the dough onto the counter in one piece. Lightly dust it with flour and fold the dough on itself a few times, adding more flour if needed, until it comes together and holds its shape when you gather it into a ball. Cut into 5 equal pieces (for pizza), about 6 ounces apiece, or 10 equal pieces (for flatbread), about 3 ounces apiece.
Refrigerate or freeze what you’re not going to use right away. Transfer the balls to individual freezer-safe plastic food storage bags, drizzle with olive oil, and turn the dough to coat it in the oil. Refrigerate for up to 3 days or freeze for up to 3 months.
Sprinkle the piece(s) you are going to use immediately with flour and transfer it to a lightly floured baking sheet. Cover with a towel or plastic wrap and let rise for about 1 hour.
Proceed with one of the pizza recipes on pages 106 to 
118 or to the flatbread recipe on page 115.
Note: If you have refrigerated the dough, remove it from the refrigerator and let it rise for about 1 hour. If you have frozen the dough, defrost in the refrigerator for 8 to 12 hours, then transfer it to the counter to rise for an hour. The dough should be pliable and able to be easily stretched into shape.

PIZZA STRUDEL

INGREDIENTS {SERVES 4}

3 cups lightly packed baby spinach leaves
4 oz. part-skim mozzarella cheese
(1 cup shredded)
6 sun-dried tomato halves
8 fresh basil leaves
1 large ripe tomato
1 tablespoon cornmeal
½ lb. whole-wheat pizza dough, thawed
if frozen
Cooking spray
¾ cup part-skim ricotta cheese
1 large egg white

RECIPE
Preheat the oven to 450°F.
Finely chop the spinach and shred the mozzarella. Finely chop sun-dried tomatoes and cut the basil into ribbons. Slice the ripe tomato into thin half-moons.

Sprinkle a work surface with the cornmeal. Using your hands and/or a rolling pin, stretch the dough into a 10 by 16 inch rectangle. Spray a baking sheet with cooking spray and transfer the dough.

Spread the ricotta along the middle of the dough, leaving a 3 inch border on each long side and a ½ inch border on the top and the bottom. Sprinkle the spinach and sun-dried tomatoes over the cheese. Arrange the tomato slices on top, then top with the mozzarella and basil. Whisk the egg white and brush it along each side of the dough. Fold the two short sides of the dough over the filling then roll the whole thing up lengthwise like a jelly roll. Press with your fingers to seal the top and bottom firmly. Position the roll so it is seam side down (diagonally if needed to fit).

PIZZA WITH ZUCCHINI & SMOKED MOZZARELLA

INGREDIENTS {SERVES 4-6}

About ¼ cup plus 1 tablespoon
extra virgin olive oil, divided
20 oz. refrigerated or frozen and thawed
pizza dough, white or whole wheat
1 large zucchini, trimmed and thinly
sliced on the bias
¼ teaspoon ground fennel seed
¼ teaspoon dried oregano
¾ teaspoon coarse salt, divided
1/8 teaspoon crushed red pepper flakes
9 grinds black pepper, divided
¼ cup plus 1 tablespoon tomato paste
¾ cup plus 2 tablespoons strained
canned tomatoes
½ tablespoon finely chopped garlic
1 tablespoon finely chopped fresh
oregano leaves
1 lb. smoked mozzarella, thinly sliced
Chile oil, for drizzling (optional)

RECIPE
Very lightly oil the inside of a medium-sized bowl with about ½ tablespoon oil, thenplace the dough ball inside it. Cover with a dishtowel and let sit for 1 to 2 hours.
Meanwhile, heat 2 tablespoons oil in a 10 inch, heavy, nonstick sauté pan,and heat over medium high. When hot, add the zucchini slices, fennel, dried oregano, ¼ teaspoon salt, the red pepper flakes, and 4 grinds pepper; sauté until tender, about 6 minutes, then set aside off the heat.
To make the sauce, add the tomato paste, strained tomatoes, garlic, fresh oregano, ½ teaspoon salt, 5 grinds pepper, and 2 tablespoons olive oil to the bowl of a food processor or a blender. Purée until smooth, about 30 seconds.
(You should yield about 1¼ cups sauce.)

Heat the oven to 500°F. Lightly grease a baking sheet with ½ tablespoon oil.
Place the dough on top and use your fingers to stretch it into a 16 inch round or large rectangle. Pour the remaining oil from the bowl on top and spread it over the dough with your fingers. Spread sauce evenly on top of the dough, leaving a ½ inch border on all sides (if you prefer your pizza saucy, use all of the sauce). Top evenly with the mozzarella and zucchini. Bake until the cheese melts and the dough is cooked through, about 10 minutes. Serve, drizzled with
chile oil, if desired.

Serving Suggestions: Offer garden salad or sautéed corn alongside and sliced peaches with zabaglione for dessert.

GRIDDLE SUPER PIZZA

INGREDIENTS {SERVES 1}
Crust:
1/3 cup chickpea flour
1/3 cup water
1 teaspoon oil
1/8 teaspoon sea salt
Cooking spray
Toppings:
¼ cup marinara sauce
¼ cup chopped fresh spinach
¼ cup shredded mozzarella
¼ cup quartered cherry tomatoes
1/8 teaspoon oregano


RECIPE
Whisk flour, water, oil and salt together until smooth.
Pour batter onto hot griddle misted with cooking spray.
Heat each side for 4-5 minutes (until crust starts to brown).
Flip crust once more and top with marinara sauce, spinach, cheese,
tomato and oregano.
Heat for 3 minutes or until cheese melts.
OPTIONAL: Double ingredients to make two personal 8 inch pizzas.

ASPARAGUS TART

INGREDIENTS {SERVES 4}

1 lb. finger-thin asparagus spears
8 oz. puff pastry
2/3 cup crème fraîche
½ teaspoon Dijon mustard
2 tablespoons freshly grated
vegetarian Parmesan
2 medium organic egg yolks
Sea salt and freshly ground
black pepper

RECIPE
Preheat the oven to 400°F. Bring a large pan of salted water to a boil. Cut the asparagus spears where they begin to become woody. Add to the pan, bring back to a boil and cook for 4 minutes. Drain and refresh in cold water. Remove and dry on a clean towel.
Roll the pastry thinly into a rectangle 16 by 8 inches and trim to neaten the edges—if you don’t have a baking sheet large enough, adjust the dimensions accordingly. Lay the pastry on the baking sheet. Blend the crème fraîche, mustard, Parmesan, 1 beaten egg yolk, and seasoning together in a bowl. Spoon this cream over the pastry, leaving 1 inch of pastry clean around the borders. Place the asparagus on top in a single layer. Beat the remaining egg yolk and paint the pastry borders. Bake the tart for 30 minutes. Serve 5 minutes out of the oven, although it is excellent cold.

CARNIVAL JELLY DONUTS

FASCHINGSKRAPFEN: CARNIVAL JELLY DONUTS

As nineteenth-century celebrity chef F. G. Zenker explained in his 1824 cookbook Der Zuckerbäcker Für Frauen Mittlerer Stände (Confectionery for Middle Class Ladies) ,lightness

is everything. Viennese Carnival donuts must be so ethereal that they do not sink more than
halfway into the hot lard; this is how they receive the characteristic pale ring around their
middles. There used to be a time when you would find these only for Carnival (Fasching), but
these days, every bakery and café has them year-round. The most traditional filling is apricot
preserves, but there is no reason that you can’t use raspberry, strawberry, or any other flavor you
choose. Lemon curd, for example, is one of my favorites.
Makes 20 jelly donuts
½ ounce (2 envelopes) active dry yeast
2 cups plus 2 tablespoons lukewarm milk (about 105°F), divided
1¾ ounces (about 3 tablespoons plus 1 teaspoon) sugar, divided
2 pounds 3 ounces (about 8 cups) unbleached all-purpose flour (plus a handful more to roll out dough)
6 large egg yolks
3½ ounces (7 tablespoons) unsalted butter, melted and cooled Large pinch of salt
½ cup apricot preserves
About 2 tablespoons melted butter to brush with
Oil or shortening for frying
Confectioners’ sugar
1. In a small bowl, combine the yeast, ¼ cup warmed milk, and 1 teaspoon sugar. Stir to dissolve. Stir in 2 ounces (about ½ cup)
flour. Cover this “sponge” with plastic wrap and let rise in a warm place until doubled in volume, about 20 minutes.
2. In a separate bowl, whisk the yolks until frothy. Gradually, whisk in the melted butter.
3. Transfer the risen sponge to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, beat in the
egg mixture, the remainder of the milk and sugar, then about half the flour. Switch to a dough hook attachment, gradually add
the remaining flour and, finally, the salt. Beat on medium-low speed until the dough is smooth, shiny, and elastic, about 5
minutes.
4. Remove the dough from the bowl and set on a floured surface. Knead very briefly to turn it into a ball. Set in a buttered
bowl, cover with plastic wrap, and let rise in a warm place until doubled in volume, about 45 minutes.
5. Using a rolling pin, roll the dough on a floured surface until it is a little less than ¼-inch thick. Then, using a 2¼-inch-diameter
cookie or biscuit cutter, cut out as many circles as you can. Gather up the scraps and roll out the dough one more time,
cutting out more circles. This is easier if you let gathered-up scraps rest for 5 minutes before re rolling.
6. Brush the edge of each round with a little water. Spread every other circle with about a scant teaspoon of preserves to
within ½ inch of the edge. Top each with a plain circle, making sure the moistened edges touch. Press the edges lightly to
help the dough adhere. Using a 2-inch cookie or biscuit cutter dipped in flour, cut out each donut once more, discarding the
trimmings.
7. Brush these lightly with melted butter on each side. Set on a baking sheet lined with parchment paper and cover loosely with
plastic wrap. Let rise until they are about 50 percent larger—any more than that, and they will expand too much during
frying.
8. Heat at least 2 inches of oil or shortening in a deep pan to 350°F. If you’re not using a deep fryer with a built-in thermostat,
check the temperature using a candy or deep-fry thermometer. (See Frying Tips, p. 92.) Slide in the donuts, one by one,
making sure not to crowd the pan. Fry until the underside is light brown, about 1½ minutes. Turn the donut and cook until the
other side is brown, about 1 minute. There should be a pale “collar” around the middle of the donut where it floated above the
fat.
9. With a slotted spoon, lift out the cooked donuts and drain on a cooling rack set above a baking pan or on paper towels. Dust
with confectioners’ sugar just before serving

Boiled Potatoes

Boiled Potatoes by goodbyehunger