Archive for the ‘Baking’ Category

Rolled and cut with biscuit cutters

Rolled and cut with biscuit cutters

Carefully slide off floured spatula

Carefully slide off floured spatula

Montauk_Fat Tuesday

In my working class Polish Catholic family, the day before Ash Wednesday has always been doughnut day. Pancake day, Fat Tuesday, Mardi Gras,… pretty much all the same. Last night we had some lovely lemon doughnuts with boiled lemon icing and some holes with powdered sugar. Do not make too many of these things, they will kill you. Be sure to use fresh oil or oil that has only been used for sweets. We took care to replace the fish cake oil and wash the fry pot very well. Last night we had them with brandy, but they go great with iced cold milk and hot coffee. Good Stuff!


Allow the doughnuts to drain and cool completely before icing or dusting.

Allow the doughnuts to drain and cool completely before icing or dusting.

Iced with boiled lemon icing and holes tossed with 10x sugar.

Iced with boiled lemon icing and holes tossed with 10x sugar.

Lemon cake doughnuts

2 cups cake flour

2 teaspoon baking powder

1/2 teaspoon lemon zest

1 egg

7 Tablespoons sugar

6 Tablespoons milk, warm

2 1/2 Tablespoons melted butter

Combine flour and baking powder and sift, add lemon zest, reserve. Beat egg until light and frothy, slowly add sugar. Scrape bowl with spatula before slowly drizzling milk and butter into the eggs. Now add the wet to dry in one shot and mix as little as possible. The dough should be sticky and messy. Wrap in plastic wrap and refrigerate for at least two hours or overnight. To cook, remove dough from fridge and allow to rest for one hour. Roll out with large amounts of flour to 3/8 inch. Cut into desired shapes and transfer with a well floured spatula to a well floured piece of was paper. Allow cut doughnuts to rest for up to one hour before cooking, this will allow them to resist soaking up oil while cooking. Carefully slide the doughnuts into 375 degree oil with the well floured spatula. Take some care to not get too much flour into the deep fryer. Cook for 1-2 minutes on each side, flipping carefully with chopsticks or tongs. Remove to several layers of paper towel, drain one side for 15-25 seconds and then flip and allow to drain the other. Doughnuts must be completely cool to ice, but if you will be tossing them in sugar or 10x they will be tossed while still slightly warm.

Boiled lemon icing

1 egg white

1/2 cup sugar

1 teaspoon corn syrup

2 teaspoons lemon juice

pinch cream of tartar

Combine all ingredients and mix well. In a double boiler or a heat proof bowl over boiling water beat the icing well with hand mixer or whip for seven minutes, until icing firms up, comes away from sides of bowl, and begins to lose some of its volume. Remove from heat and continue to beat until icing is room temperature and stiff and airy. Spread on cooled cakes or doughnuts with a small spatula or use a pastry bag to apply. Good Stuff!



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Ay! Calamansi!

Calamansis and cookies

Toasted Palmerita Crust

Tell me what you call them. As a child we called them calamandarins. Food encyclopedias call them calamondins and calamansis. They are evidently, a hybrid of kumquats and tangerines and surprisingly, a traditional mainstay of Filipino cuisine. And one more thing, if you buy green keylimes at the market, you may be getting these. You’ll know if they are orange inside and not the muted pale yellow of keylime flesh. There is good news, however, it appears from my experience that they can be substituted for keylimes in a pie recipe. Good Stuff!

Calamansi Pie

1 cup cookie crumbs

5 Tablespoons sugar

3 Tablespoons melted butter

Mix well and press firmly into a 9 inch pie pan. Toast at 400 degrees for 10 minutes. If the crust needs some shaping when it comes out of the oven, it must be done immediately. The crust will set quickly as it cools. Allow to cool while preparing the filling.

3 eggs, separated

1 14 oz. can sweetened condensed milk

1/2 cup calamansi juice

1 Tablespoon calamansi zest

Beat egg yolks well. Fold in sweetened condensed milk. Beat egg whites to soft peaks. Add juice and zest to yolk mix and immediately fold in the egg whites. Pour gently into the prepared shell and bake at 350 degrees until lightly browned, about thirty minutes. Give the pie a gentle shake to confirm that the custard has set. Allow to cool completely before slicing and serving. Good Stuff!

Calamansi Pie in Palmerita Crust



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A Tart Sweetcake

Assembled ingredients

Citrus comes with the best price tag down here, none! Fruits from friends, vacant lots, listed properties, or even swiftly grabbed from an idling car from somebody’s side yard, make shopping for citrus superfluous. This cake helped to utilize some deceptively sour oranges (they looked sweet!) Mixed with some meyer lemons, the scent of this cake is just wonderful. It can be made with any citrus, but fruit that is nearly unpleasant in its tartness will work best. The olive oil provides a surprisingly savory note. Good Stuff!


Meyer Lemon and Sour Orange Olive Oil Cake


1 1/2 cup cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup wholefat yogurt

1 cup sugar

3 eggs

1 Tablespoon zest of citrus

1/2 cup olive oil

5 Tablespoons sugar

5 Tablespoons citrus juice


Preheat oven to 350 degrees. Line the bottom of a loaf pan with parchment paper, oil the surface of the paper and the sides of the pan. Combine the first three ingredients, sift, and set aside. Beat eggs well, add sugar and mix well, add yogurt and zest. Add combined wet ingredients, all at once, to dry ingredients and gently fold together. Add olive oil, once again all at once, and gently fold together. Pour into prepared loaf pan and bake for 40 minutes. Meanwhile, combine 5 Tablespoons sugar and juice in a small saucepan and heat until sugar is completely dissolved. Allow to cool while cake is in oven. Remove cake from oven and allow to rest for ten minutes in pan. Carefully remove from pan and place on plate. Perforate or score the top of the cake with a fork or toothpick. Uniformly pour the prepared citrus syrup over the cake. Allow to cool completely and serve fat slices with a dusting of powdered sugar. Good Stuff!

Perforate or score the cake with a fork or toothpick


Treacly citrus syrup drizzled over perforated cake


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Assembled ingredients

Flip the rosti bottom crust and assemble the sides

We eat many potatoes around this house. In fact, when baking potatoes we always do a few extra. Next day bakers can be used for hash, breakfast, or rosti. This frittata uses a rosti as the bottom crust. Also interesting in this recipe is the fresh garbanzo beans. A rare treat. Simply soak some dry ones for about 36 hours and rinse and drain well if fresh bean are unavailable. We use a mandolin to grate the potato, but a grater will work just as well. Serve with white burgundy or wheat beer and hot sauce. Good Stuff!


Garbanzo Frittata with Rosti Crust

2 baked potatoes, chilled completely, shred most and reserve the ends for the sides of the crust

1 Tablespoon or so of bacon fat or olive oil

In a non stick skillet over medium heat, lay out the shredded potato in the fat. Do not pat down or crush in any way. Be careful to cover the entire pan. Brown the bottom for ten minutes or until golden brown. Flip over and add the sides to your crust. Put into a 350 degree oven for about ten to fifteen minutes. Meanwhile, assemble your eggmix.

4 eggs

1 cup shucked fresh garbanzo beans or presoaked dry garbanzos

1 Tablespoon butter

2 Tablespoons water or stock

any potato scraps from the crust

1 Tablespoon herb oil

up to 1 cup of vegetable leftovers from the fridge, in the pictured one we added some baby zucchini and braised arugula

1/2 cup grated cheddar

1/4 cup cottage cheese

1 Tablespoon grated Parmesan

salt and pepper to taste

Simmer the beans until nearly tender in the butter and water. Allow to cool in the liquid, but discard any remaining liquid before adding to the eggs. Beat the eggs, add remaining ingredients, reserving half of the cheddar to spread over the top. Add the beans and carefully add to rosti crust. Sprinkle on the remaining cheese and bake for 20-35 minutes in the 350 degree oven. Good Stuff!

Served almost hot with soup

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My Angel’s Spinach Quiche

Assembled ingredients, note the green eggs

Baked golden to perfection

While I do not have the time to make quiche, I certainly do not have the time to make pastry dough. My wife makes the quiche around here and we use Pillsbury pie crust for all of our pie applications. It costs a little more than the store brand but is a superior product. We toast the pie shell for about ten minutes in a 425 degree oven before pouring the quiche batter in. Let it cool somewhat before adding the eggmix as well. The green eggs are in the informed(?) opinion of the farm where we got them “…lower in cholesterol…” Yea, what she said. They are mighty tasty. This makes a great side dish and even a satisfying meal. Good Stuff!


Angel’s Spinach Quiche

7 eggs

1/2 cup cottage cheese

1 cup shredded cheddar cheese

1/2 cup heavy cream

1/2 cup diced shallot, caramelized

1 pound spinach, washed thrice, chopped, and lightly sauteed with 2 cloves of chopped garlic. drain cooked spinach for a few seconds before use

1 prebaked pieshell

Beat eggs. Add cream and cottage cheese. Add shallots, spinach, and cheddar, fold together gently and season lightly with salt and pepper. Reserve about an ounce of cheddar to spread on top. Pour eggmix into pieshell carefully, sprinkle cheddar on top and bake at 350 degrees for 25-35 minutes, until golden brown. Good Stuff!

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Ginger Snaps

Deep brown ginger snaps

Fresh Ginger Snaps


1 cup sugar, plus 1⁄2 cup more for rolling
¾ cup (11⁄2 sticks) unsalted butter
1 large egg
¼ cup molasses
2 Tbsp. fresh ginger, peeled and minced

½ tsp. fresh lemongrass, minced (optional)
2 cups all-purpose flour
2 tsp. baking soda
½ tsp. kosher salt
½ tsp. ground cinnamon


We do not soften butter for cookies. Use the butter as cold as your mixer will allow. Our Kitchenaid can mix it right out of the refrigerator. Beat the butter until light and fluffy, adding the sugar one spoon at a time. Add the egg and then the molasses and ginger/lemongrass. Mix the flour, soda, and salt, then add to butter mix. Scoop teaspoons of dough and roll into balls. Roll the balls in a bowl of sugar before spreading on a cookie sheet. Leave room for spreading. Bake at 350 degrees for 16 – 20 minutes. Remove from sheet immediately to a cooling rack. Good Stuff!


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Pecan Butterballs

Assembled ingredients

Lined up in rows, they will expand some, but not much.

Often called Mexican wedding cakes, these little clouds of butter and nuts are a Christmas staple in our household. Served with chilled eggnog they bring life into perspective.


Pecan Butterballs


16 Tbsp. (2 sticks) unsalted butter
½ cup confectioners’ sugar, plus about 11⁄4 cups for coating the cookies
2 tsp. pure vanilla extract
¼ tsp. salt
2 ¼ cups all-purpose flour
1  cup finely chopped pecans


Beat the butter until light and fluffy, adding the sugar one spoon at a time. Slowly add the vanilla. Once incorporated, add the flour, slowly at first, then dump the rest. Add the pecans and salt and mix gently. Refrigerate the completed dough before working. Scoop teaspoons of dough and roll into balls. Bake at 350 degrees for 16 – 20 minutes. Allow to cool slightly before transferring, in batches, to a grocery bag with the remaining powdered sugar inside. Tumble gently until completely covered and spread to finish cooling. Good Stuff!


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