Rose and pistachio are an underrated power couple (at least in American cooking) that might possibly be better than the classic peanut butter and jelly combo. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Photographs copyright © 2017 by Kristin Teig. By cooking the sweet potatoes without salt, you end up with a versatile base ingredient that can be dressed simply with butter and salt, or added to many baked goods and sweets. This puree is part of a well-stocked freezer, as it can be adapted endlessly in many recipes or eaten as a quick, nukeable side dish. Roast a couple of extra sweet potatoes the night before you want to make the doughnuts, and the dough will come together quicker than a bowl of cereal. These crunchy cake doughnuts come together in a snap and are so delicious. We've grabbed the recipe for her easy-bake cinnamon-spiced, orange-glazed cake doughnuts that'll make any morning just sweet as can be. Heck's new book, Sweet Potatoes: Roasted, Loaded, Fried, and Made Into Piescelebrates all the delicious possibilities of this versatile superfood. The much-loved chef, editor, and writer has created recipes for Bon Appetit, Saveur, Cooking Light, Lucky Peach, and plenty of your other favorite food magazines, and for her newest solo effort, she's focused on just one ingredient: the humble sweet potato.
Mary-Frances Heck knows what the, uh, heck she's doing in the kitchen, and some pretty big-deal publications agree. Make a glaze with 2 cups confectioners’ sugar, 2 tablespoons milk, and ¼ teaspoon ground cinnamon.Įxcerpted from Portland Farmers Market Cookbook: 100 Seasonal Recipes and Stories that Celebrate Local Food and People by permission of Sasquatch Books. Reduce the nutmeg to 1½ teaspoons and add 2½ teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1½ teaspoons ground cloves. Pumpkin: Substitute ½ cup pumpkin puree for the applesauce and increase the sour cream to 1 cup. Make a glaze with 2 cups confectioners’ sugar and 2 tablespoons orange juice. Orange Sour Cream: Substitute 4 tablespoons zest (from 2 oranges) and ½ cup puree from whole oranges for the applesauce, increase the sour cream to 1 cup, and decrease the nutmeg to 1 teaspoon.
Apple Cider–Glazed Hazelnut Doughnuts Ingredients Variations The nuts from Freddy Guys Hazelnuts are processed into ground meal for a new take (and a heart-healthy boost) on homemade doughnuts, like this nutty, all-American gem.
The hazelnut doughnuts come from Barb Fouke, filbert farmer and owner of Oregon’s family-run orchard Freddy Guys Hazelnuts (99 percent of the country’s crop is grown in the state-who knew?). filbert) meal to the batter gives this doughnut recipe a distinctly Northwest twist. In this version from Ellen Jackson’s Portland Farmers Market Cookbook, reduced cider is replaced with applesauce, and the still-warm apple doughnuts are dunked in a cider and applesauce glaze. In New England, it’s traditional for cider makers to use freshly pressed juice to create the region’s beloved sweet and tangy treat: apple cider doughnuts.
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