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Sunday, August 1, 2021

Sourdough Apple Bacon Fritters w/Maple Bourbon Glaze

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)

9:00 AM
1. Weigh everything for the dough into a bowl and mix until roughly incorporated and cover the bowl.

2. Stretch and fold once an hour for a total of 4 sets over a 4 hour period. Add water or flour to adjust consistency.

1:00 PM
3. Cover the bowl and let the dough ferment for several hours, until it expands a bit and air bubbles form. Fluffy, not totally proofed.

4. While waiting, peel and core the apples, cut them into 1/2 inch cubes.

5. Melt butter in a saucepan, add the apples along with spices and sugar.

6. Cook, stirring for about 10 -12 minutes until the apples are a bit softer and the syrup thickens to coat the apple pieces. Drain the cooking juices (reserve for the glaze) Let cool and refrigerate.

4:00-5:00 PM (when the dough is ready)
7. Prepare a baking sheet with parchment paper generously dusted with flour and set aside.

8. Flour a bench surface and roll out the dough into a rectangle roughly 15"x10".

9. Scatter the apple pieces and bacon on the dough, press lightly and roll to form a log and then flatten the log with your hand so that it measures about 15"x5".

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. 

11. Scrunch everything back into a rough ball and stretch it out into a rough log tucking the apple and bacon pieces back into the dough. (use flour to stop it from sticking)
12. Once the log is formed, divide it into 8-10 pieces (you can decide how big or small)

13. Take one piece at a time, onto the palm of your hand and form the dough into a disk, tuck any loose apple pieces into the dough, and place it on the baking sheet lined with flour-dusted parchment.

14. Once done cover the baking sheet with a damp cloth or plastic wrap and place the tray in the refrigerator until bedtime. (Set a timer so you don't forget.)

15. Remove the baking tray from the refrigerator and set it on the counter for the final proof, overnight, 5-8 hours. When ready, they will look puffed up and the dough will be fluffier and softer.

7:00 AM
16. Place the baking tray back in the refrigerator to chill a bit while heating the oil and making the glaze.
17. Heat the oil in a deep-fryer to 375°F/190°C.
18. Mix syrup, sugar, milk, and reserved syrup from the cooked apples and bourbon with a whisk.
19. Drop one to two fritters at a time and fry turning (about 60-90 seconds per side) until done.
20. Remove from the hot oil using a slotted spoon and drain on a cooling rack over another baking sheet.
21. Drizzle the glaze over fritters while still warm.


Sunday, July 11, 2021

Pastrami Rub Spices


  • 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.

Saturday, July 10, 2021

Sous Vide Beef Pastrami


  • 1 home-cured or pre-packaged corned beef brisket (approximately 3 to 4 pounds)
  • 3 tablespoons pastrami rub



  1. Put the corned beef in a pot slightly larger than the meat and cover it with cold water. Refrigerate for at least 8-10 hours. This will remove the excess salt from the meat. It is best if the water is changed a couple of times; at 3 hours, and 6 hours. 
  2. Prepare the Immersion Circulator for Sous Vide and set the water temperature for 65.5°C/150°F.
  3. Remove the desalinated corned beef from the pot. Pat it dry with towels and place into a vacuum sealing bag, or a gallon-sized sealable freezer bag. 
  4. Vacuum seal the bag, or carefully submerge the freezer bag in the water bath until most of the air has been removed before sealing the bag. 


  1. Once the bag is sealed, place it in the water bath and cook the corned beef for 30 hours.
  2. Fill a large container with a 50/50 mix of ice and water. Place the bag of sous vided corned beef in the ice water for 30 to 60 minutes to quickly reduce the meat's core temperature to 1-3°C/34 to 38ºF. Place the meat in the refrigerator until ready to smoke (up to two days ahead of time).


  1. Set your smoker to 107°C/225°F or prepare a grill for 2-zone cooking and get the indirect side to about 107°C/225°F. If you are using a gas grill, simply turn off the burners on one half of the grill for indirect cooking, adjust the grill temperature to approximately 107°C/225°F, then add a smoker box or smoking wood pouch according to the manufacturer's instructions for the full smoke flavor. Use lots of wood.
  2. Prepare the brisket again. Combine the rub ingredients in a small bowl and mix well.
  3. Remove meat from the vacuum/freezer bag. Trim excess fat. Pat the surface dry with paper towels and season generously all over with the dry rub mixture.
  4. Place the meat in your smoker or on the cooler side of the grill as far from the heat source as possible. Allow the meat to smoke until it reaches an internal temperature of 52°C/125°F, about 1 hour. 
  5. Now, you have pastrami! The pastrami was fully cooked during the sous vide process. The goal is to convert the Corned Beef into Pastrami by adding a smokey flavor to the meat while reheating it to a temperature that is pleasant when served.


Remove the pastrami from the grill, wrap it in a double layer of foil, and allow it to sit for 1 hour before slicing. Slice the Pastrami against the natural grain of the meat for the best texture. 

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