Tuesday, November 11, 2014

Lemon Curd Filled Doughnuts

Shortly after making lemon curd, I decided to surprise The Mister's office with lemon curd filled doughnuts. I am not known for providing the prettiest desserts, but the bowl almost always returns empty especially for doughnuts. Remember the beignets? I've made them twice and the bowl returned empty at lunch time. So, looks aren't everything, right?

Lemon Curd Filled Doughnuts

Adapted from Jelly-Filled Doughnuts recipe from the Southern Living 1984 Annual recipes book, page 55

I used the recipe for the dough and stored the dough in the refrigerator overnight.
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 6 Tbsp butter
  • 2 packages yeast
  • 1/2 cup warm water
  • 4 egg yolks
  • 3 cups all-purpose flour, divided

In a pot on low heat, cook milk, sugar, salt and butter until sugar dissolves and butter melts. Allow the mixture to cool.

In the mixer, put in yeast (I used the rapidrise bread machine yeast), water, egg yolks, 2 cups of flour, and the warm milk mixture. Beat with mixer and slowly add the remaining flour to the dough to get a smooth dough. (On this day, I added about 1 3/4 cup of flour.)

Put the dough in a greased bowl and allow to rise one hour.

Here's where I deviated from the instructions...

After allowing the dough to rise, I put the dough in the refrigerator overnight. The next day, I floured my surface to prepare for rolling and took the cold dough out of the refrigerator and rolled it onto my surface about a 1/2 inch thick. i cut the dough with my 2 1/4 inch biscuit cutter. (The Mister wanted them bigger, but to yield more, I used the smaller cutter. The recipe book suggests using a 3 inch cutter.) I placed the cut rounds onto a cookie sheet and allowed them to rise for another hour.

After an hour, I heated oil in my cast iron skillet (I don't have a fryer, but I can imagine keeping the temperature steady would be more easily done by using a fryer.) to 375 degrees F. I dropped a few doughnuts in and flipped them when they turned brown. It took about 15 seconds on each side. The book recommends cooking for one minute on each side, but I found that mine took a lot less time. Allow the doughnuts to drain and cool a little on paper towels.

To fill and glaze, I formed an assembly line and volunteered The Mister to help. The first station involved doughnuts on a stack of paper towels draining and cooling enough to handle. The second station involved filling the doughnuts with lemon curd. I used my Dessert Decorator by Wilton, but a piping bag or even a ziploc bag could be used to fill the doughnuts. (We were in a hurry to finish so some of the doughnuts were still quite warm when we filled them, thus causing the filling to ooze out.) The third station was glazing. I dipped one side into the glaze and allowed the doughnut to dry on cooling racks. Once dry, I dipped the other side and allowed it to dry on the racks.

Tuesday, November 4, 2014

Lemon Curd, SL1987

I am thankful that we live in an area with friends who we frequently share produce and food. Hawkeye was cleaning out his refrigerator before a trip and gave us several lovely, tart lemons. Combining the fresh squeezed juice with some lemon juice I had previously frozen and stored in the freezer, we whipped out a beautifully luscious bowl of lemon curd.

Lemon Curd

Adapted from the Southern Living 1987 Annual Recipes, Page 139
  • 5 beaten eggs
  • 2 1/3 cup sugar
  • 1/2 cup lemon juice
  • 1/2 cup butter
  • 2 Tbsp grated lemon rind ( I forgot to include this but the lemon curd turned out tasty anyway.)

Boil water in a double boiler. (I used two pots, one on top of the other.) Put the eggs, sugar, lemon juice, butter, and lemon rind in the double boiler. Stir. Stir Stir. The mixture should thicken after about 15 minutes of cooking. When the mixture thickens, remove from heat and cool before serving. Goes great with doughnuts!

Tuesday, October 28, 2014

Corn Pudding, SL1981

I really enjoy planting and harvesting a garden (the weeding, not so much.). My mom's neighbor also grows a large garden every year. This year, they had an abundance of corn to harvest and they kindly shared with us. After shucking and cleaning the corn, The Mister and I removed the kernels and stored it in the freezer.

A dinner with friends offered up a great reason to try making Corn Pudding. It reminded me of the corn pudding I ate at my grandmother's house many years ago. Our guests must have thought the same as this spoonful was all that was left for me to photo after our party. :)

It doesn't look pretty, but it was tasty.

Corn Pudding

From the Southern Living 1981 Annual Recipes, Page 128
  • 2 cups corn kernels (We used fresh kernels from the freezer.)
  • 1/4 cup all-purpose flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 2 cups milk
  • 2 beaten eggs
  • 1 Tbsp melted butter
In a large bowl, combine corn kernels, flour, sugar, and salt, stirring to mix. In a separate bowl, (I used my mixing cup), mix the milk, eggs and melted butter, then pour into the corn mix. Stir to mix. Bake in a dish at 350 degrees for one hour. ( I used a greased 1 3/4 quart square baking dish.) Stir at the 15 minute mark and the 30 minute mark. It looked pretty dry on the outside, but the inside was still somewhat moist.

Tuesday, June 17, 2014

Strawberry Sauce, SL1987

When I told The Mister that I was planning to make a cheesecake ice cream for our dinner party, he immediately hinted that strawberries taste great on cheesecake. The next day, after work, the Mister returned home with a container of fresh strawberries and repeated that strawberries are tasty with cheesecake. I took that as my cue to come up with a way to incorporate strawberries into the cheesecake ice cream.

I must admit that the Mister's instincts were spot on (don't tell him I said that though!) as the strawberry sauce added a wonderful flavor and sweetness to the cheesecake ice cream. Our guests agreed.

Strawberry Sauce

Adapted from the Southern Living 1987 Annual Recipes, Page 198
  • water
  • 10 Ounces strawberries (I used fresh. The recipe calls for frozen.)
  • 1 1/2 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • sugar* see note, the recipe omits this item
I put the strawberries in a bowl with measuring demarcations and filled the bowl with water to the 2 cup line.

In a saucepan, I mixed the cornstarch and lemon juice. I added a little of the strawberry water and continued mixing until the cornstarch dissolved. Next, I added the remaining strawberries and water to the cornstarch mix and cooked over medium-low heat, stirring every five minutes for the first 30 minutes. After cooking for 30 minutes, I then began stirring more frequently watching the strawberries start to thicken. When the sauce thickened, I added one tablespoon of sugar to sweeten it a little. I allowed the sauce to cool and then refrigerated it for three hours before serving.

*Note: I followed the recipe as written in the cookbook at first, but when I tasted the strawberry sauce, it wasn't quite sweet enough so I added one tablespoon of sugar while cooking.

Thursday, June 12, 2014

St. Simons Island, GA

The Mister had to travel to coastal Georgia for work so I tagged along. While he was at work, I ventured through the town peering into antique shops. On his day off, we drove to St. Simons Island which at one time served as a very important location for navigational trade of sea cotton and oak.

Clockwise from top left: Lightkeeper's Dwelling with Lighthouse in the background; The Maritime Center; A.W. Jones Heritage Center home of the Coastal Georgia Historical Society; and Moss draping from the oak trees
We visited the St. Simons Lighthouse built in 1872 and using its original Fresnel lens, it continues to shine a beacon of light out to sea to this day. After walking through the Lightkeeper's House attached to the lighthouse, The Mister and I climber the lighthouse's 129 stairs to take in the view from the top. Unfortunately, it was raining so what we could see was limited. I can only imagine the view from the top on a clear day!

We also visited The Maritime Center which documents life as a Coast Guardsman of the 1940s. The exhibits at The Maritime Center were very hands-on and informative, not only of the Coast Guard Station, but also of the wildlife and plant life of the area and the impact of World War II on St. Simons Island.

Two aspects of St. Simons that I was absolutely delighted to observe were the moss draped oaks that lined the streets and the wide southern porches so typical in this area.