I made Kendall Conrad’s doughnuts last night. They’re delish, like everything else in her cookbook. What’s more, they’ll make a great master recipe for things like carrot cake, lemon cake, and spice cake, all of which could be made into doughnut form factors. Which is good, because I bought two of the special baked doughnut pans.
Last night I had one topped with whipped French cream. Mmmm. Here’s a pic sans cream:
Kendall Conrad's SCD Doughnut
And in other news, I finally got a smart phone (iPhone 4)! I’m now living in 2011, late to the party as usual. It’s definitely a life-changer to have the Internet in your pocket, available anywhere, anytime. It’s going to be especially helpful for our trip to Miami and France next year. I tried to create this post from my phone, and it was all going great until I tried to add the photo, which is not possible yet through WordPress’ mobile interface. Time will fix that, I’m sure. I’m excited that this little machinery could help me to blog a lot more. Yea!
Next up, a photo diary of how we got a ten-year-old camellia bush into our backyard. Stay tuned.
Before I started back on SCD again, I made my usual round of quince jelly. One minor health crisis later, and now I’ve made quince jelly using honey instead of sugar, which is SCD-compliant. Here is the recipe, with instructions for both sugar and honey versions:
4 c quince juice (you’ll get this from 4 lbs of quince)
3 c of sugar or 2 lbs of honey
2 T lemon juice (only needed for the sugar version)
optional: spices such as star anise, vanilla, or ginger. I have found 5 star anises, 1 vanilla bean, or a 1″ piece of unpeeled ginger thinly sliced work well.
- Wash 4 lbs of quince to remove the fuzz.
- Cut them into one-inch pieces and toss into a big pot with some water in it to keep them from browning while you cut up all the quince. You don’t have to core or remove the seeds, unless you are saving the seeds to make quince tea (in which case, set the seeds aside to dry).
- After you’ve cut up all the quince and they’re in the pot, make sure the water is just covering them.
- Add any spices you’re using.
- Bring the quince-water up to a boil and then simmer it for 45 minutes, stirring occasionally to prevent sticking.
- Remove the spices and mash the quince, then let simmer for another 5 minutes.
- When cool enough to handle, drain the cooked quince through a few layers of cheese cloth over a bowl to catch the juice. Let it drain for a couple of hours. (At this point, I often freeze the juice until I’m ready to make jelly from it.)
- Measure the amount of juice you have. As a general rule, you’ll use 3/4 c of sugar or honey to 1 cup of quince juice. You should have approximately 4 cups.
- In your preserving pot (it’s best to use a white enamel or copper-bottomed pot to prevent scorching), combine the quince juice, the sweetener, and if you’re using sugar, the lemon juice. Stir to dissolve everything and bring up to 222F, which is the gel point, stirring occasionally and removing foam (there will be a ton of it if you use honey). This will take a while, but will allow you witness one of the most beautiful colors in the natural world.
- In the meantime, sterilize your jars and lids. Do this by boiling the jars for 15 minutes and putting the lids in for the last five minutes of that. Then just keep them all warm until you’re ready to spoon in the jelly.
- When your jelly reaches 222F, use a clean ladle to pour into the sterilized jars, keeping 1/4″ head space. Put the lids on and screw on the bands (the bands don’t need to be sterilized).
- Technically speaking, you don’t need to further process this jelly as you would a jam, fruit butter, or preserves. However, if it makes you feel better, you can process the jars in a boiling water bath for 5 minutes.
- Store in a cool, dark place.
The two on the left are the quince-honey and are a little darker than the quince-sugar version on the right.
We made an awesome breakfast this morning and that got me to thinking that there aren’t many fancy breakfast occasions. The only ones I can think of are Christmas and New Year’s, and maybe Easter. I think we need more because there are so many fab things to make for breakfast.
Our New's Year's Day Breaky-poo
The Man got a waffle maker for Christmas this year from my dad. We busted it out this morning for its maiden voyage.
Gluten-free waffle in situ
I was going to refer you over to Oster’s site for the recipe, but since they do such a poor job explaining how to actually make this recipe (one assumed, incorrectly, that was the whole point of recipes), I am printing it in its entirety here. They can sue or thank me. I modified this for gluten-freedom and some other finer points learned by doing.
Light N’ Crisp Gluten-free Waffles
2 egg yolks
2 cups milk
2 cups Bob’s all-purpose gluten-free flour
1 T baking powder
1/2 tsp salt
1/3 cup oil
2 eggs whites, stiffly beaten
Makes five full-sized waffles.
Preheat the waffle maker to the highest setting. Put all ingredients, except egg whites, in a large mixing blowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 3/4 cup batter over the hot waffle grid. Close the waffle maker and bake for 12 minutes.
You can freeze these apparently, too. I’m going to try that since these made quite a bit.
Why do perfect food items such as this make me so very happy?