Over the weekend I learned to make Paczki. Surprisingly really easy. And delicious.
not bad, but i think next time i’d hold off on the lemon (it calls for 2 tbs of lemon juice and i think its a little sour for my liking). unique, though, i’ve never made anything like this with zucchini nor almond pesto
1 new recipe a week. Shrimp summer rolls. are these thai or vietnamese? a different recipe that looked not as good as this one was in my thai cookbook, but ive only ever had em at pho places.
What you need:
Spring roll wrappers
Bibb lettuce (iceberg or romaine would work in a pinch but they have a different texture)
Soften the rice wrappers in a dish of hot water for ten seconds or so.
Place the wrappers on a damp paper towel on a plater, stack fillings, then roll up like a burrito. Dip into hoisin (which I mixed with sriracha) and devour.
Yum yum yum
dang bread u fancy
ok, this was the first time I ever made challah bread. I got the recipe from Smitten Kitchen, and it’s filled with a fig/orange zest paste, and while I’ve yet to taste it, the recipe was tricky at first — twice yesterday I tried it and the dough simply would not rise - I learned because there was too much flour; the yeast was active and just fine.. I tried again today, adding an extra egg and a tablespoon of water. It looks absolutely ridiculous, and my house smells SO GOOD.
Whole wheat blackberry ricotta scones, recipe adapted (ie i couldn’t find raspberries, that is the only difference) from Smitten Kitchen.
Bourbon-less Bourbon-Maple Pecan Pie
For Thanksgiving at my mom’s house last week, I made a bourbon-maple pecan pie, except I realized at the last second that I didn’t have any booze in the house. I left it out, since it was a nominal amount in the recipe (just 2tbs) and upped the vanilla extract a bit to counter that. In any case, it was delicious even without the bourbon…and it made my house smell delightful while it baked.
Recipe adapted from SweetApolita:
1 pie crust (unbaked) 9”
4 tablespoons melted, unsalted butter
4 large whole eggs
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 cup golden corn syrup
1/2 cup pure maple syrup + some for drizzling
2 tablespoons bourbon or whiskey
2 teaspoons pure vanilla extract
1 1/2 cups broken pecan pieces
Preheat oven to 350 F. Place pie crust on plate, ruffle or fork-indent (is that a verb?) the edges, then pour the pecans into the empty shell.
In a bowl, mix together all of the remaining ingredients until smooth and pour over pecans.
Bake until the pie is set and a knife comes out clean, about 1 hour and 15 minutes.
Drizzle a few tablespoons of maple syrup over the pie (optional, but why wouldn’t you?).
Grapefruit Mint Sorbet
TUMBLR STOP DELETING MY POSTS AFTER I TYPE THEM ALL OUT OMG.
Make a simple syrup on the stove with 1 cup water, a scant cup of sugar, and about 1.3 cup of mint leaves, finely chopped. Stir on low heat until sugar dissolves.
Remove from heat, then pour in 1.5 cups of no-sugar-added grapefruit juice.
Chill the entire mixture, then process according to ice cream maker directions — mine took about 15 minutes to come together. This made about 1.5 pints.