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.
Several years ago, my dad got into roasting his own pumpkins and convinced me that canned pumpkin was a poor imposter of the real stuff. Personally, I think it’s just a heck of a lot easier to peel open a can and go, but now that I’m SCD All The Time, I take the long road. It really does taste better than canned, I’ll give my dad that. It’s way more dense and the flavor is more complex.
Be warned that this is very rich. Hog that I so proudly am, even I can only handle a slice at a time. Plus, I serve it with whipped French cream. I made this for Halloween, but it would also work well for Thanksgiving, of course.
Crustless SCD Pumpkin Pie
2 c roasted and pureed pumpkin (to do this, peel, de-seed, and 1-inch-cube a pie pumpkin, roasting the pieces in the oven at 350F for an hour or two until very soft, then puree in your food processor)
1/2 c French cream (probably dripped SCD yogurt would also work)
1/2 c honey
1 T coconut flour
1 tsp cinnamon
1/2 tsp dried ground ginger
1/2 tsp ground nutmeg
1/4 tsp kosher salt
- Preheat oven to 350F.
- Butter a 9″ glass pie dish.
- Mix the wet ingredients together in a bowl.
- Sift the dry ingredients into another bowl.
- Mix the dry ingredients into the wets bowl using a whisk, and then pour it all into the baking dish.
- Bake for 55 minutes, watching near the end to make sure the sides aren’t browning too much. If so, cover them with foil.
- Serve with French cream whipped with a little honey.
Here it is just coming out of the oven:
And here it is served with whipped French cream:
After our football season ended so tragically last weekend, The Man and I consoled ourselves with this vanilla ice cream. Granted, I had planned for this to be a celebration treat. But. So it goes.
Vanilla Ice Cream
1 can coconut milk
1/4 c honey
3 vanilla beans
Makes enough for four, or just two football-depressed people.
- Split the vanilla beans down the center with a sharp knife. Scrape out the goodness.
- Put the vanilla beans, vanilla paste, honey, and coconut milk in a saucepan and bring to a simmer, stirring occasionally.
- Remove from heat and let the mixture sit for several hours so the coconut milk is flavored with the vanilla.
- Pour into the canister of your ice cream maker and process.
Note to self: This makes a really rich and coconut-y/vanilla-y ice cream that is awesome. In the past, I always put 1/3 c of honey in my coconut milk ice creams, but since I’ve been cutting back on honey, fruit, and carbs, 1/4 c of honey in this was just fine.
Go Jets! (sniff, sniff)
This is probably the best thing I’ve made in the last month. I literally licked the plate. The nice thing is the figs can be less than ripe.
Figs in Pork Fat
3 figs, sliced in half
pork belly fat (bacon fat would also work great)
white wine vinegar
- Put a tablespoon of pork fat and a tablespoon of butter in a skillet over medium-high heat.
- Slice the figs in half and place flat-side down in the skillet like so:
- When they’ve browned, turn them over to get them all glossy with fat, then remove from heat and put on a plate.
- In the skillet over low heat, add a teaspoon or two of white wine vinegar and rub your wooden spoon against the bottom of the skillet to get the caramelized goodness off.
- Add a tablespoon of honey to the skillet and stir to combine.
- Drizzle this nectar over the figs and add a small piece of fresh sage leaf on each fig half.
I didn’t know what a kugel was. I’d always heard of them, but never had one. Therefore, I had nothing to judge this against, so, I felt it turned out pretty good. Now that I’m reading up a little online about what a kugel actually is, I’m thinking I can continue to tweak this recipe, perhaps with the addition of dairy. In any case, I think I did figure out that a kugel is a loose term for a kind of casserole dish and can be sweet (e.g., apple kugel) or savory (e.g., noodle kugel). Here’s even a gluten-free potato kugel recipe for those following along at home. And here’s something called the Top 10 Kugel Recipes. Hmmm. That’s a lot kugel, or kugels?
Also, this is fulfilling part of my current mission to try new recipes using quince. (Coming soon: quince jello!)
This recipe is SCD-compliant, baby.
4 eggs, separated
1/2 c. nut flour (I used hazelnut)
1/2 c. raisins
3 T honey
juice of 1/2 lemon
1/8 tsp kosher salt
- Preheat the oven to 325F.
- In a mixing bowl, blend the honey and egg yolks together. It helps to drizzle the honey into the yolks slowly while whisking. Ask a friend for help here.
- In a separate bowl, beat the egg whites until stiff.
- Peel and grate the quince using a box grater. Don’t use the tiny shred, use the more medium shred size.
- Add the shredded quince to the honey-yolk mixture.
- Add the lemon juice, salt, and raisins and mix together with a wooden spoon.
- Now gently fold in the egg whites.
- Pour this batter into a well butter glass baking dish (8×8 or circle works well).
- Bake at 325F for an hour. You will likely need to put foil over the top for the final 15 minutes to keep it from browning too much.
- To serve, drizzle honey over and would be nice served with dairy (SCD yogurt), I think. Mmmm.
Here's the kugel before I put it in the oven.
Here's the kugel after its rendezvous with the oven.
And here's the kugel drizzled with honey and sitting atop my Granny's antique plate.