October 29, 2010

DB Doughnuts (Donuts)

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

There is a reason a variation of fried dough exists in so many cultures---and that is Donuts Rock!  At least twice a year I whip out the frying equipment and make some donuts.  There is no beating a freshly homemade donut, I'd even venture to say that they could beat out a chocolate chip cookie on my favorites list.

For this month's challenge I gave the Nancy Silverton recipe a try.  In it I used So Delicious Coconut Yogurt in place of the sour cream and a mixture of the yogurt thinned with almond milk for the buttermilk.   They tasted decent (fried dough always does) but I overmixed and added a little more flour than I would have liked and they were a little too dense.  If you make this recipe be very careful not to use all of the flour unless you absolutely have to.  Thanks Lori for the nice challenge!

-This month I made the Nancy Silverton recipe for cake doughnuts.
-In place of the sour cream and buttermilk I used So Delicious Coconut Yogurt.
-I adapted the pumpkin donut recipe two years ago, take a look at my Pumpkin Spice Donut Holes (vegan).
-See Lori's blog, Butter Me Up, for all the doughnut recipes.
-Visit the Daring Kitchen and see other deep fried deliciousness made this month by browsing the Daring Baker Blogroll.

I feed them fresh donuts and this is how they repay me?  
Alex and his friend Keith got into a MAJOR slime fight on the donut day.
Penny was shocked!
But relieved to see that her brother cleaned up nicely.
She's busy cruising everywhere!

October 12, 2010

Gingery Turnips

My fall CSA shares from 9 Bean Rows started the same week I scored some locally grown fresh young ginger.  So I did a quicker take on this Food and Wine recipe.   I quickly blanched the halved roots and then fried them in olive oil with shallots, finely julienned ginger, the turnip tops and finished with a splash of umeboshi vinegar.  Yum!  

And Penny is tasting solid foods, here she is with some baked apple.