Appelbeignets (Dutch Apple Fritters)

Yum

Of course I have every intention of starting those New Year resolutions. Really. Healthier recipes are coming your way...a couple of them, at least. But c'mon. The whole year is looming ahead of us. There is plenty of time. Let's start the New Year right with another Dutch tradition: Appelbeignets!

A few years ago, I hauled out my Fry Baby (circa 1975...no kidding) to make Oliebollen. They are by all accounts a precursor to the modern day doughnut...fried balls of dough studded with raisins or chopped apple and rolled in sugar...all of Holland celebrates with them on New Year's Eve. I found them to be pretty awesome, but deep frying isn't my thing so I put the Fry Baby into storage. 

This year, a deal on cooking oil got me to thinking about those Oliebollen and how I've been wanting to try and make their better looking cousin, the Appelbeignet....literally a Dutch Apple Fritter. Out came the Fry Baby...

Just peel, core, and slice a few apples....

I searched around for a good recipe to use and I found several very similar ones. A few use a bottle of ale in the batter, but I didn't have any so I went the way of buttermilk.  To brighten things up, I decided to use a little orange zest, but otherwise the batter is pretty straight forward. Simply peel, core and slice some apples...I used a few Honeycrisp....and make a simple batter. Very easy.

Appelbeignets (Dutch Apple Fritters)

Printable Recipe

3 medium tart apples, peeled, cored and sliced into 1/4-inch slices
1/2 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon fresh orange zest, divided

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup buttermilk

powdered sugar for dusting, if desired

Heat at least 2 cups of oil to 375 degrees F.

Whisk together the sugar, cinnamon, and 1/2 tablespoon orange zest. Sprinkle over the apples,

Whisk together the flour, baking soda, and salt. Beat the egg into the buttermilk and stir in half of the orange zest. Add the buttermilk mixture to the flour, stirring until combined. If the batter is too thick, add more buttermilk a teaspoon at a time to thin it out.

Dip the apple slices into the batter, covering completely. Carefully drop two or three slices into the hot oil. Cook until golden brown on both sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with powdered sugar. Serve immediately.

I couldn't decide if I wanted them rolled in cinnamon-sugar.....

.....or simple sprinkled with powdered sugar. I made them both ways.

What is your New Year tradition?

Next up: Good for you Banana-Pear Chewy Granola Bars!

Cornbread Waffles

A few weeks ago, I was the lucky recipient of a box of cornbread mix. Not just any cornbread mix, mind you....this was an advanced, preview box of Fleischmann's Simply Homemade Cornbread Mix. I was kind of excited about it, which is not unusual for me considering how I feel about food.

I've really never had good luck with making my own cornbread, so I was happy to give this mix a try. Of course, I can't just follow the recipe on the box...or even the recipes that were sent along with the box. Perfectly good and easy recipes, I might add. No, I was in the mood for waffles on Sunday and the first thing I thought of was that box of cornbread mix. Let's see how I did....

First, I added about a tablespoon of orange zest to the mix. Orange zest is one of my favorite things..it adds a little something, no? Then I simply beat two eggs into a cup of buttermilk and added 1/3 cup melted butter and a teaspoon of vanilla. I folded the buttermilk mixture into the cornbread mix just until it was combined. Then I made my waffles. Easy stuff!

I use a Belgian waffle maker and this recipe made 8 large waffles. 

A little butter, warm syrup, and fruit...perfect combination.

The best part of making waffles out of cornbread mix is the crunchiness of it all. It's not always easy to get the right texture, but this version even froze beautifully. Go ahead and make up a batch in advance...they are great to pop in the toaster for a quick breakfast before work or school.

Fleischmann's Simply Homemade Cornbread Mix has just rolled into your local Walmart stores for a mere $1.78 per box. Plus, you can find all sorts of recipes on their website, Simply Homemade.  It looks like they have all sorts of mixes...now I want to try the Pretzel mix. How fun!

So, tell me. Would you make a basic batch of cornbread or would you mix it up?

Disclosure: I was given a box of cornbread mix to try. All opinions are my own.

Sweet Potato Madeleines with Chocolate-Orange Ganache

Once again I find myself in a sweet situation. Or should I say a "sweet potato" situation? It is, you see, time for the annual Blogger Sweet Potato Recipe Contest, sponsored by the North Carolina Sweet Potato Commission. Last year the theme of the contest was "healthy"...not such an easy task for me. I managed to squeak in a few recipes...Double Sweets and Beets Pizza, Sweet Potato Scones, and Sweet Potato Stuffed Dates. This year, the contest is calling itself the "No More Mallows" Recipe Contest...much more open, don't you think? I have decided that for my first recipe, I will channel my inner Proust. Let's make those sweet potatoes into the traditional French tea cake, the Madeleine. These are easier to make than you might think....

Sweet Potato Madeleines with Chocolate -Orange Ganache

Printable Recipe

1/3 cup plus 1 tablespoon cake flour

1 teaspoon baking powder

2 large eggs, room temperature

1/4 cup granulated sugar

1/4 cup unsalted butter, softened

1/4 cup mashed, cooled sweet potatoes

1/4 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 tablespoon orange zest

1/2 teaspoon vanilla

Preheat oven to 350 degrees F.; grease a Madeleine pan with butter or spray with cooking spray.

Whisk together the cake flour and the baking powder; set aside

I just wrapped my sweet potato in foil and baked it for 45 minutes in a 350 degree oven.

You only need 1/4 cup--store the rest away for another recipe. Or more of this one. :)



Freshly ground nutmeg is a new thing for me...I love it!

In a medium bowl, beat the eggs until thick and golden, about 3 minutes. Add the sugar and the butter and continue to beat for another 2 minutes. Beat in the sweet potatoes, salt, nutmeg, orange zest and vanilla. Carefully fold in the flour/baking powder mixture, and stir until incorporated.

Fill each portion of the Madeleine pan about 3/4 full. Bake for 9-10 minutes, or until the tops spring back when lightly touched. Cool completely on a wire rack.

When cooled, dip into warm Chocolate-Orange Ganache. Place on waxed paper and chill to set chocolate.

Aren't they pretty? Seriously, they are good enough to eat as is...but I wouldn't want you to miss the Chocolate-Orange Ganache.

Chocolate-Orange Ganache

1/2 cup semi-sweet chocolate chips

1/3 cup heavy cream

1/2 tablespoon orange zest

1/2 tablespoon unsalted butter

Place the chocolate chips in a small bow.

Heat the cream, butter, and orange zest in a small saucepan until almost boiling. Pour the hot cream over the chocolate chips. Stir until the chocolate is melted and smooth. 

I think Proust would approve, don't you?