What to do on a post-Thanksgiving Sunday morning? Why, make chocolate cake doughnuts, of course. My two granddaughters offered to help, and we all had a jolly good time. Oops! That’s my British schooling showing. The photo above shows the results of our happy efforts. I posted a story on chocolate doughnuts a while back, so just click here and you’ll get the recipe and see step-by-step pictures of the whole process. I want to emphasize that the dough is quite wet. That is as it should be. I think it’s best to mix it the night before so that it firms up and becomes quite easy to handle. Resist any temptation to add more flour to the dough or the doughnuts will cook up dry. How do I know? I’ve done it! It’s fine to flour your work surface and the cutters you use as necessary to prevent sticking. Do have fun!
Years ago, when I was the National Spokesperson for Cuisinarts, Inc., I developed a recipe, “Yogurt and Jalapeño Corn Bread” for the food processor. I demonstrated it all over the country and people raved about it. As the years passed, I lost track of the recipe until last night. I made a beef and bean chili and my wife said, “Why don’t you make that yogurt cornbread to go with it?” That’s all I needed. I had all the ingredients, and off to the kitchen I went. […Read More]
Peach season is at its peak where I live, so make sure to bake this scrumptious torte now. About thirty years ago I made a recipe for Plum Torte, a New York Times classic that became that paper’s most popular recipe ever. I’ve baked it every year since. This year, thanks to fantastic local peaches grown by Tom and Lynn McCamant at their Forbidden Fruit Orchards, a friend suggested I try making a peach torte. Because peaches are such a juicy fruit, I knew I couldn’t simply use them as is. […Read More]
There are many ways to a southern biscuit, but not so many to a great one. And by great I mean light, fluffy, flaky, tender on the inside and crusty on the outside. Several years ago, Scott Peacock’s recipe in The New York Times caught my eye, and it has taken me all that time to finally getting around to baking a batch. Scott learned the recipe from Edna Lewis, and she included lard, the traditional southern cooking fat, in biscuits. Are you cringing at the thought of lard? Don’t. You can order excellent lard rendered from pastured pigs. It’s great in pie crusts, too! But is lard healthy? […Read More]
Just today I received the following email from a reader: “Dear Mr. Patent, I love your Baking in America book and have used and enjoyed many of its recipes. Yesterday I made the blueberry scone recipe, and I have to ask: does this recipe have an error in buttermilk quantity? The dough turned out like a batter, and when compared to other scone recipes, it seems to have at least double the liquid. I checked and double-checked my work, and I know I followed the recipe, but the dough was all wrong and the “scones” were like pancakes. Is this an error in the recipe or did I miss something? Many thanks and thanks for such a great book.” […Read More]
Gateau Basque is one of the most famous desserts from French Basque country. And with good reason. A tender, sweet, cookie-like dough encloses a thick pastry cream flavored with vanilla and orange zest. A special cherry jam is often spread over the pastry cream before the top crust goes on. It is exquisite. I learned how to make Gateau Basque from Bernadette Irribarren, a native of the area, who has been baking the cake regularly for decades. At the time I was collecting recipes from immigrant bakers for my cookbook, “A Baker’s Odyssey.” Bernadette invited me to her home so that I could learn first-hand how she makes this special dessert. […Read More]