Search found 4 matches for kosher-salt
- on Wed May 22, 2019 12:18 am
- Search in: Desserts
- Topic: Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip
- Replies: 0
- Views: 252
Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip
Makes 1.5 cups; Serves 10; Working time: 45 minutes; Total time: 1 hour 45 minutesIngredients:
Crumb topping
- 3/4 cup all-purpose flour, spooned and leveled
- 1/2 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 cup old-fashioned rolled oats
- 3/4 cup pecans, chopped
Apple-blackberry filling
- unsalted butter, for pan
- 4 pounds apples (such as Golden Delicious and Gala), peeled, cored, and cut into 1/2-inch wedges
- 2 cups blackberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
- 3/4 teaspoon kosher salt
- sour cream whip, for serving
Directions:
- Make topping: whisk together flour, brown sugar, granulated sugar, cinnamon, cardamom, and salt in a bowl. Add butter and cut in with a pastry blender or your fingers until the mixture resembles coarse meal. Add oats and pecans and press mixture into small clumps. Freeze while preparing filling.
- Make filling: Preheat oven to 375°F. Butter a shallow 12-inch cast-iron skillet. Toss together apples, blackberries, sugar, cornstarch, lemon zest and juice, and salt in a bowl. Transfer to prepared skillet. Scatter topping over fruit.
Sour Cream Whip
- Beat together 1 cup each heavy cream and sour cream, 1/4 cup confectioner's sugar, and 1 teaspoon pure vanilla extract with an electric mixer on medium speed until soft peaks form, 1-2 minutes.
- on Tue May 21, 2019 11:50 pm
- Search in: Desserts
- Topic: All-Purpose Piecrust
- Replies: 0
- Views: 177
- on Tue May 21, 2019 10:17 pm
- Search in: Desserts
- Topic: Maple-Roasted Strawberries
- Replies: 0
- Views: 190
Maple-Roasted Strawberries
Serves 8; Active time: 10 minutes; Total time: 55 minutes; Nutrition: 46 calories, 2 g fat (0.5 g saturated), 50 mg sodium, 8 g carbs, 1 g fiberIngredients:
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- Kosher salt
- 1 pound strawberries, hulled and halved (quartered if large)
Directions:
- Heat oven to 350°F and line large rimmed baking sheet with parchment paper.
- In large bowl, whisk maple syrup, olive oil, vinegar and 1/4 teaspoon salt. Fold in strawberries.
- Transfer to prepared baking sheet, arrange in single layer, and roast just until juices are thickened, 40-45 minutes.
- on Tue May 21, 2019 9:08 pm
- Search in: Desserts
- Topic: Rooibos-Blueberry-Glazed Donut Holes
- Replies: 0
- Views: 196
Rooibos-Blueberry-Glazed Donut Holes
Makes 18 donuts; Working time: 45 minutes; Total time: 2 hours 45 minutesIngredients:
- 1/3 cup+1 tablespoon whole milk
- 1 1/8 teaspoons active, dry yeast
- 2 tablespoons granulated sugar
- 1 large egg, at room temp
- 1 tablespoon unsalted butter at room temp, cut into pieces
- 1/2 teaspoon kosher salt
- 1.5 cups all-purpose flour, spooned and leveled, plus more for work surface
- 1/2 teaspoon lemon zest
- 2 quarts canola oil, plus more for bowl and baking sheet
- 8 ounces blueberries (2 ounces)
- 6 tablespoons loose rooibos tea
- 2 cups confectioner's sugar
Directions:
- Heat milk in a small glass measuring cup in microwave on high for 30 seconds or until just warm to the touch (between 100°F and 110°F). Stir in yeast and granulated sugar. Set aside until frothy, 4-6 minutes (if mixture doesn't froth, discard and start again). Transfer to a bowl; add egg and whisk to combine. Whisk in butter and salt (don't worry if some lumps of butter remain).
- Stir in flour and lemon zest until a dough forms. Beat dough with an electric mixer fitted with dough hook on low speed, 5 minutes (dough will be sticky). Lightly oil a bowl. Transfer dough to prepared bowl and cover with a towel. Let rise at room temperature until doubled in size, 1 to 1.5 hours.
- Lightly oil a large baking sheet. Turn dough out onto a lightly floured work surface; lightly dust dough. Roll into an 18-by-1 1/4-inch rope. Cut into 1-inch pieces and roll into balls. Transfer to prepared baking sheet and cover with a towel. Let rise at room temperature until puffed, 25-30 minutes.
- Place a wire rack on a baking sheet. Heat oil in a large saucepan to 350°F to 360°F. Cook donuts, 3 or 4 at a time, until golden brown, 1-2 minutes per side. Transfer to wire rack using a slotted spoon; let cool.
- Cook blueberries, rooibos, and 1/2 cup water in a small saucepan, pressing berries with a potato masher to mash until syrupy, 8-10 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Add confectioner's sugar and whisk until smooth. Dip tops of donut holes in glaze.
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