Thursday, May 19, 2022
Sunday, August 1, 2021
This is an Enriched Bread Dough recipe to make eight fritters. If you need more you could easily double it. Bacon fat has been used to enhance the bacon flavor, but it could be replaced with an equal amount of butter.
This recipe is a 2-day process, but it is well worth the effort. You can adjust the timing to fit your schedule so you are not a kitchen slave.
For the dough:
- 250 grams flour (all-purpose) and more for dusting
- 115 grams of egg & full-fat milk (1 medium egg and enough milk to weigh 115 grams together)
- 40 grams sugar
- 28 grams bacon fat, cool (if you don't want bacon flavor, use butter instead)
- 100 grams recently fed sourdough starter (my starter is kept at 100% hydration)
For the apples:
- 2 big honey crisp apples (use any type of apple)
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- A smidgen of ground cardamom (optional)
- 1/2 teaspoon of salt
- 1 tablespoon butter
- 1/8 (15g) cup sugar (or more if you like it sweeter)
- 3 slices cooked bacon, chopped
For the glaze:
- 1/4 cup maple syrup
- 1¼ cups powdered sugar
- 1 tablespoon of milk
- Reserved syrup from cooking apples
- 2 tablespoons bourbon (optional)
10. Cut the log into about 10 equal-sized slices. Then cut each slice in the opposite direction into about 3 pieces. Tuck in any apple or bacon pieces as needed.
Sunday, July 11, 2021
- 2 tablespoons whole black peppercorns
- 2 tablespoons fresh coarsely ground black pepper
- 1 tablespoon whole coriander seeds
- 1 tablespoon coriander powder
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon whole mustard seeds
- ½ teaspoon mustard powder
- (Note: If you don't have mustard seeds & powder, add 1 teaspoon of horseradish)
- Crush all the seeds with a mortar & pestle until the seeds are cracked, but not a powder. You can also put the seeds in a ziplock bag and crush them with a heavy saucepan.
- Blend the crushed seeds with all the powdered spices.
- Store in a jar or airtight container to use to prepare pastrami.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-b...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...