The method is similar to a classic cake recipe but with a slightly thicker dough. Set the wire rack with the muffins in a rimmed baking sheet. This quick and easy bread will not only impress, but it will also be gone in seconds. Use a neutral, refined oil, such as canola or vegetable oil -- they have a higher smoking point and a more neutral flavor. 1 / 2 … It’s okay if it’s a little lumpy. In a large bowl, mash one of the bananas (I use a potato masher) until it breaks down. For help, I turned to Rose Levy Beranbaum’s chapter on cream puff pastry in “The Pie and Pastry Bible.” She adds additional egg whites to increase the structure and crispness and stresses using water instead of milk in the base (milk causes the egg to bind more quickly when cooked, reducing potential volume). Subscribe now for full access. Melt your butter with maple syrup and salt in a saucepan on the stove. Roast 10 to 12 minutes for each pound. But no matter how wonderful they may appear, it’s hard to find a store-bought doughnut that compares with homemade. To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let cool 1 minute, then use a spoon to drizzle over the pie. Prep time: 20 mins Cook time: 50 mins Serves: 8 Ingredients For batter: 1/2 tsp ground ginger 1 cup pumpkin puree, canned 2 eggs 1 tbsp maple syrup … And what about French crullers? Baste turkey with glaze during last 30 minutes of cook time and continue roasting until turkey is 165°F. Or go with a fresh fruit glaze: Whisk chopped or pureed berries or stone fruit with powdered sugar and a little vanilla or a liqueur. Featured in: 2 tablespoons stone-ground mustard . To the butter add 5 Tbsp. The crisp, brittle crust of each golden-brown doughnut would give way to a warm and tender interior, delicately flavored and comfortingly fragrant. Let turkey stand 10 minutes before slicing. You don’t have to be Homer Simpson to swoon when you’re greeted with all those bright colors and sparkly decorations in a doughnut shop display case. Put roasted brussels sprouts in a bowl and drizzle with maple butter and stir to coat. Add maple syrup and 1 tablespoon butter. Wash, peel and slice your carrots into 1/2 inch thick buttons. For the chocolate, simply heat some cream, water, butter and a little vanilla and then stir over a bowl of some chocolate chunks or chips to melt. Makes about 2 cups glaze, enough to frost a batch of doughnuts, ¼ cup plus 2 tablespoons (¾ stick) butter, Rehydrating Dry-Packed Sun-Dried Tomatoes. Wreath-shaped puffs of air that are piped before baking, crullers may at first seem intimidating, but they’re nowhere near as difficult as they may appear, once you figure them out. After turkey has cooked about 1 1/2 hours, add maple syrup, orange juice, and remaining half of the butter mixture to small saucepan on medium; cook and stir 2–3 minutes or until sugar dissolves. www.dulcedough.com/2011/09/maple-cookies-with-maple-butter-glaze.html Heat oven to 325 degrees. Unlike cake doughnuts that use chemical leaveners, or risen doughnuts that rely on yeast, French crullers are based on pate `a choux, the same dough used to make cream puffs and eclairs. In a saucepan, melt the butter over medium-low heat. dried rosemary, ½ tsp. 1 small (1 / 2 cup) onion, chopped . Reduce heat to medium-low and … The trick here is adding a good amount of chocolate to the recipe -- I use both melted chocolate and cocoa for depth of flavor. Use immediately or cover and refrigerate until needed (bring back to room temperature and beat briefly before using). Leavened with baking powder and a little baking soda, these doughnuts don’t need time to rise. My siblings and I would pile in front of the TV, all four of us propped against the family dog (a very big St. Bernard), devouring her creations as we fought for the remote. Proper temperature is key: too high and the doughnut’s crust will scorch before it is done in the center; too low and the doughnut won’t cook in the oil, it will soak it up like a sponge. Or do what I still do, and throw on some cartoons. https://cooking.nytimes.com/recipes/210-roast-turkey-with-maple-butter-glaze It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Finally, fold in a little sour cream: It lends a slight tang and lightens the structure of the cake, making for a more delicate crumb. The best are wonderfully light and fluffy. In a small saucepan heated over medium-high heat, melt the butter and continue to cook until the butter browns, being careful not to burn. Splurge a little and buy good chocolate; you’ll taste the difference. Both of the meat dishes are roasts, with the maple flavor forming the main basis of the glaze. Place on a rack in a pan. Preheat the oven to 375 degrees. Remove from heat and set aside. America Reaches For Tradition; Giving Thanks, At The President's Table. Stuff with lemon, apple, onion and celery. (Pop-up thermometers that come with turkeys are unreliable.) With a dessert, that is to be desired. NYT Cooking is a subscription service of The New York Times. There’s something magical about the doughnut. Melt the butter down until just browned (about 5 minutes) then stir in the maple syrup and remove from the heat. Remove the maple-syrup glaze … In a small saucepan, heat the butter and maple syrup over medium-low heat until the butter is melted, then add the confectioners’ sugar, and whisk until smooth. It is perfect as a dessert or with a cup of coffee in the morning. Spread remaining butter mixture over ham. This is fine ( choux dough cracks when it bakes in the oven too). Grade B maple syrup is less filtered than Grade A, making for a more richly flavored syrup; it is generally available at most markets. Glazes are simple to make. Add the chicken stock, maple syrup, and cider vinegar to the skillet and cover. Baste every 20 minutes. Place the powdered sugar into the bowl of a stand mixer or a large bowl. Sriracha, and ½ tsp. They triple in size. Imitation maple syrup should also work with these recipes, though the results won't be as satisfying. Glaze. Use an instant-read thermometer inserted into thigh without touching bone. If you'd like a more traditional frosting style glaze, add the powdered sugar and whisk. Simply roll them out and cut them up. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has … In combination, the tastes of maple syrup and walnuts is simply wonderful. We’d savor every last bite, licking the rich chocolate glaze from our fingers as we watched cartoons. To make the glaze, in a medium bowl, whisk together the powdered sugar, maple syrup, melted butter, lemon juice and salt. Bake, uncovered, for 1-1/2 hours. Before carving, let rest out of the oven for at least 20 minutes. While the potatoes and beets are in the oven, make the brown butter glaze by adding 1 stick of butter to a skillet along with the fresh thyme sprigs. I always chose one of the long johns she shaped using a large dog-bone-shaped cookie cutter. To make the glaze melt 3 Tbsp. You can whip up a batch of cake doughnuts in about an hour. Set the glaze aside. smoked paprika, 3 tsp. Heat the mixture until the butter has melted and is bubbling. Instructions. After a lot of trial and error (and several dozen eggs), I found a winner. Opt out or. During the last half hour of roasting, place grated ginger in a small, double layer of cheesecloth; squeeze juice into a small saucepan. While waiting on the dough to rise, prepare the maple glaze by mixing the maple syrup, melted butter, and vanilla together. Finally, be sure to enjoy the doughnuts while they’re still warm. The information shown is Edamam’s estimate based on available ingredients and preparation. Because they crack, the doughnuts may be a bit misshapen. Bring the mixture down … Remove the cover and continue to cook until the sauce is thickened and shiny, and the vegetables are tender, approximately 7-10 minutes. Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors. Then fry. Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Place carrots into a pot and cover with salted water; bring to a boil. In a medium bowl whisk the … These are made with a technique similar to the buttermilk cake doughnuts. 1 / 4 cup Land O Lakes® Butter. The mixture will look somewhere between a glaze and a paste. I add an extra egg yolk for a little more richness, and mix in a cup of buttermilk for both texture and a hint of tang. Stir until completely combined. And always use a thermometer -- a candy or digital probe works well -- to keep the temperature consistent. Bring turkey to room temperature before roasting. 1 / 4 cup soy sauce . Before too long, we were picking out our favorites from the freshly frosted bunch. Another problem I had was getting the delicate cruller dough into the oil to fry. Noelle Carter is the former Los Angeles Times Test Kitchen director. When all of the ingredients are incorporated, briefly beat over high speed to remove any lumps. Melt butter in maple syrup over medium heat, and pour over turkey. One at a time, hold the base of a muffin and dip the top into the glaze to fully and evenly coat. Increase heat to high and bring the mixture to a boil; cook for 10 minutes. Allow glazed cookies to stand about 20 minutes to set up before storing. Keep warm on lowest heat. For chocolate lovers, there’s nothing like a great devil’s food doughnut, but so many times the store-bought variety is overly sweet and artificial tasting. I found the solution in Nancy Silverton’s excellent “Pastries From the La Brea Bakery,” in which she suggests piping the dough onto a square of well-greased parchment paper and then flipping the paper and cruller over into the hot oil, allowing the pastry to slide off -- this helps the cruller keep its shape. Preheat the oven to 300 degrees. In a small saucepan over medium heat, whisk the butter and maple syrup together until the butter is completely melted and is combined with the syrup. Put on another pot of coffee and take in the quiet morning. When they fry, these puff up nicely for about a minute or so, and then they sort of explode around the edges. Wash and dry turkey. Pour maple syrup over ham, separating slices. 1 / 2 cup apple cider . From now on, I’ll never make choux paste any other way. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. A classic buttermilk cake doughnut is a great place to begin. I prefer to call them “artisan” or “rustic,” but if you’re really concerned about looks, frosting, like makeup, works wonders on imperfections. Truss, and season with salt. America Reaches For Tradition; Giving Thanks, At The President's Table. https://www.food.com/recipe/maple-cinnamon-glaze-for-cakes-etc-185680 She left in January 2019. Just keep frying them until they’re golden all over. And add some coffee -- you won’t taste it but it will help bring out the chocolate flavor. Slowly beat in the maple syrup. In this easy vegetable side dish recipe, sweet potatoes are tossed with Not quite Krispy Kreme light -- you want to know you’re eating one -- and with just a little “chew” to give it personality. Refrigerate the raw doughnuts overnight, then set them out on the counter first thing in the morning to warm and begin rising while you inhale that first cup of super-strong coffee. Then all you have to do is fry the doughnuts and frost them. Thigh should register 175 to 180 degrees at thickest part, breast meat 170 degrees. Glazed Sweet Potatoes Recipe: How to Make It | Taste of Home Use a doughnut cutter, or go with a couple of biscuit cutters or empty cans. You need to mix the dough and give it time to rise before rolling out and cutting. maple syrup, 3 tsp. And believe it or not, they’re really not hard to make. Let the glaze set for … Making breakfast for someone special? It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Add 1 tablespoon pure maple syrup. Using a silicon brush, apply the glaze to the outside of whatever you’re glazing. MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. But a little investment in advance preparation yields a nice payoff, as most of the work can be done the day before you fry. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily. 2/3 cup maple syrup… Roast in the oven for 30 minutes. Put one extra large or two regular size bananas on a parchment lined baking sheet and bake for 15 -20 minutes until the skins are shiny and black. These take a little more time to prepare. Melt the butter over medium heat in a small saucepan, stirring often, until melted. The glaze is rich with a beautiful sheen, but the method is simple. For maple, whisk together syrup with some powdered sugar and butter -- brown the butter first just to give the glaze a little depth. Using the whisk attachment or a hand mixer, beat in the melted butter and browned bits along with the vanilla. Make sure the butter is melted but not browned or burned. It should not be considered a substitute for a professional nutritionist’s advice. My favorite mornings growing up, I’d wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning. Remove from heat and add in the maple syrup, stir to combine. MAPLE-BOURBON GLAZED CHICKENYield: 4 to 6 servings. unsalted butter in a small bowl. And the flavor is terrific. But perhaps the best trick she gave was making the dough in the food processor -- it’s much easier than mixing in the eggs by hand and it increased the volume of my crullers by a third. Remove from the heat and whisk in the … I could soon tell by the aromas wafting through the house that the morning was going to be special. In a small saucepan heated over medium-high heat, melt the butter and continue to cook until the … The trick is making a doughnut that is light and airy but still firm enough so it won’t collapse as it cools -- something both delicate and structured. How to make Maple Glazed Carrots. If the glaze starts to set or becomes too thick for drizzling, warm it briefly over very low heat. Add in the brown sugar, maple syrup, mustard, cinnamon and cloves, stirring to mix together … Get recipes, tips and NYT special offers delivered straight to your inbox. Then, of course, there are yeast-raised doughnuts. 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