These sourdough donuts from Baking Sense were outstanding. I iced them with a simple vanilla glaze and dipped them in the most fantastic candied sesame seeds. The end result tasted like a donut meeting a dim sum sesame ball.
Sourdough Donuts: Mix the dough up the day before (it takes most of the day) , cut and let rise for about 2 hours the next morning before frying. Recipe in link below. I substituted 1/2 tsp nutmeg for the 1 tsp cardamom because I feel like donuts have to have nutmeg.
Line a baking sheet with parchment paper. In a large skillet over medium high heat, combine water and sugar. When the sugar dissolves and it starts to boil, pour in sesame seeds. Stir with a heatproof spatula constantly for about 8 minutes, until the liquid evaporates and the sesame seeds are completely dry and crisp. They should just barely start to brown. Pour out onto parchment lined baking sheet, break up larger clumps of seeds and let cool.
Let donuts cool for a couple minutes before dipping in vanilla glaze, then immediately in cooled sesame seeds.
These retro green olive appetizers really gussy up a quarantine Friday night. Serve with cold gin. Fancy boom.
25ish green olives
1 cup shredded cheddar cheese
3 TBSP butter, softened
1/2 cup all-purpose flour
2 TBSP milk
Preheat oven to 400 degrees. Line and/or grease a baking sheet. Pat green olives dry with paper towels.
By pulsing in a food processor, or by hand, combine the cheese, butter and flour until they are well combined. Stir in milk until the mixture will stick together when pinched.
Put about 1 tablespoon of cheese mixture in your hand, press an olive in the middle, and mold the cheese mixture around the olive so it is completely sealed. Place on prepared baking sheet and repeat with remaining olives.
This tasty and simple cake is based on a recipe by husband’s late aunt. It is an excellent use of that Cream of Wheat sitting in the pantry.
3 cups sugar
2 cups water
1 tsp lemon juice
6 eggs, room temperature
1/2 lb. unsalted butter, melted
1 1/2 cups farina (Cream of Wheat, Malt-O-Meal)
3/4 cup all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Make Syrup Ahead: Bring water, sugar and lemon juice to a boil and reduce for 10 minutes. Cool.
For Cake: Preheat oven to 300 degrees. Grease a 9×13″ pan. In a large bowl, beat eggs and melted butter together with a whisk until well-mixed – about 5 minutes. Add farina, flour, sugar, baking powder and vanilla and whisk to combine.
Bake for 35-40 minutes, until firm in the center.
Slowly pour the cool syrup over the hot Ravani. Let cool completely before cutting.