Festive Lundi Gras.

Patato Latkes.

Classic-Latkes-Applesauce-2

. 2 pounds russet potatoes
. 1 small yellow onion
. 3 tablespoons matzo meal
. 1 large egg, lightly beaten
. 1/4 teaspoon baking powder
. 2 teaspoons kosher salt
. Vegetable oil, for frying
. 1 tablespoon chopped fresh herbs, such as chives or parsley
. Sour cream, for serving

. Peel the potatoes and shred them in a food processor.
. Transfer the potatoes to a large bowl.
. Repeat with the onion.
. Transfer the onion to the bowl with the potatoes.
. Stir in the matzo meal, egg, baking powder and salt.
. Fill a large skillet with 1/2 inch oil.
. Heat over medium-high heat until the oil is very hot.
. Working in batches, scoop the potato mixture by 1/4-cupfuls.
. Add them carefully to the skillet, flattening each latke.
. Fry, turning the latkes once, until golden brown, about 3 minutes.
. Serve the latkes immediately, or keep them warm in 200 F oven.
. Garnish with fresh herbs and serve with sour cream.

Apple & Caramel Pork.

Caramel-Apple-Pork-Chops

. 4 (3/4 inch) thick pork chops
. 1 teaspoon vegetable oil
. 2 tablespoons brown sugar salt and pepper to taste
. 1/8 teaspoon ground cinnamon
. 1/8 teaspoon ground nutmeg
. 2 tablespoons unsalted butter
. 2 tart apples – peeled, cored and sliced
. 3 tablespoons pecans (optional)

. Preheat oven to 175 degrees F (80 degrees C).
. Place a medium dish in the oven to warm.
. Heat a large skillet over medium-high heat.
. Brush chops lightly with oil and place in hot pan.
. Cook for 5 to 6 minutes, turning occasionally, or until done.
. Transfer to the warm dish, and keep warm in the preheated oven.
. In a bowl, combine brown sugar, salt &pepper, cinnamon &nutmeg.
. Add butter to skillet, and stir in brown sugar mixture and apples.
. Cover and cook until apples are just tender.
. Remove apples with a slotted spoon and arrange on top of chops.
. Keep warm in the preheated oven.
. Continue cooking sauce in skillet, until thickened slightly.
. Spoon sauce over apples and chops. Sprinkle with pecans.

Eggnog Cups.

tarts_00908_xl

. 7 large egg yolks
. 2/3 cup sugar
. 2 tablespoons all-purpose flour, sifted
. 2 cups milk
. 1/2 vanilla bean, split lengthwise
. 1 teaspoon nutmeg, preferably fresh grated
. 1 recipe Lucinda Scala Quinn’s Pate Brisee
. 1 tablespoon, plus 1 cup heavy cream
. 2 tablespoons confectioners’ sugar, sifted
. 1 tablespoon rum

. Put 6 egg yolks and sugar into the bowl of electric mixer.
. Beat on high speed until thick and pale yellow, about 5 mins.
. Add flour; beat until combined.
. Meanwhile, bring milk, vanilla, and nutmeg to a boil.
. With mixer running, pour one-quarter milk mixture into egg mixture.
. Slowly add egg-milk mixture to saucepan with remaining milk.
. Reduce heat to medium.
. Cook, whisking constantly, until mixture thickens and bubbles.
. Pour through sieve into a medium bowl.
. Let cool, 30 to 45 minutes.
. When cool, refrigerate until chilled and set, at least 2 hours.
. On a lightly floured surface, roll out dough to 1/8 inch thick.
. Cut into eight 6-inch squares.
. Place squares into ovenproof ceramic cups.
. Allow excess to drape 1 to 1 1/2 inches over edges.
. Mix remaining egg yolk and 1 tablespoon cream in a small bowl.
. Brush over surface of dough, and refrigerate, at least 1 hour.
. Preheat oven to 350 degrees. Place cups on a baking sheet
. Gently prick bottom of dough inside of cups with the tines of fork. . Bake until crust is a deep golden color, 20 to 25 minutes.
. Let cool completely on a wire rack.
. Meanwhile, whip remaining cup cream on medium-high speed.
. When cream starts to thicken, add confectioners’ sugar.
. Add rum, and continue to beat until soft peaks form.
. Spoon 1/4 cup chilled custard into each cooled pastry shell.
. Add a dollop of whipped cream, and serve.

Jelly Doughnuts.

fwx-stacked-jelly-doughnuts-2

. 1 cup warm milk (110 degrees F/45 degrees C)
. 1/3 cup water 1 egg, beaten
. 3 tablespoons margarine, melted
. 3/4 cup white sugar
. 4 1/2 cups bread flour
. 1 teaspoon salt
. 1 1/2 teaspoons ground nutmeg
. 1 tablespoon active dry yeast
. 3/4 cup any flavor fruit jam
. 2 quarts vegetable oil for frying

. In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast.
. Set machine to the sweet dough cycle.
. Once dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
. Roll the dough out to a 1/4-inch thickness.
. With a floured cookie cutter, cut into 2 1/2-inch rounds.
. Place 1/2 teaspoon jam or jelly in center of half of the rounds.
. Moisten edges with cold water.
. Top with the remaining rounds, pinching edges together firmly.
. Place the sealed doughnuts on an greased baking sheet.
. Cover and let rise until doubled in a warm place, about 45 minutes.
. Heat oil in deep fryer to 375 degrees F (175 degrees C).
. Fry one layer of doughnuts at a time.
. Turn doughnuts as they rise to the surface until golden brown.
. Remove from oil and remove excess oil with paper towels.
. Toss with sugar if desired.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s