Foodies of NE Fall 2012 : Page 66

Baked Spice Donuts Ingredients: 1 cup Jules All Purpose Gluten Free Flour 1 tsp baking powder ¼ tsp baking soda ¼ tsp salt 1/3 c. sugar ½ tsp cinnamon ¼ tsp nutmeg 1/8 tsp cloves 2 tbsp butter (I used Earth Balance) 1 egg, beaten ¼ c. plain yogurt (2% or full fat) ¼ c. scalded milk (dairy or any alternative milk will do) Preheat oven to 350˚. In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, and cloves. Cut in the butter, working with your hands to incorporate everything un-til the mixture feels like sand. Pour in the beaten egg, yogurt, and milk. Stir to combine. Don’t overmix! Pipe into a donut pan and bake for 15 minutes or until springy to the touch. Remove directly to a cooling rack. Brush top of each donut with simple sugar mixture and then sprinkle cinnamon sugar on top. Simple Sugar Mixture: Simple Sugar made by heating ¼ c. sugar with 2 tbsp water, bring to a simmer, stir or swirl in the pan to combine. It will turn into a syrup very quickly. Cinnamon Sugar: 2 tbsp sugar mixed with ¼ tsp cinnamon Harvest Salad Ingredients: Spring Lettuce Mix ½ pear, thinly sliced ½ c. sweet potato, sliced ¼” thick, roasted at 350 de-grees until cooked through 2 tbsp chopped pecans For the dressing: 1 ½ tsp Balsamic Vinegar 1 tsp Dijon mustard 1 tbsp Extra Virgin Olive Oil ½ tsp honey pinch of sea salt freshly ground black pepper Make dressing first. Combine balsamic vinegar and mustard and blend until emulsified. Drizzle olive oil while whisking. Add honey, salt and pepper. Whisk again. Set aside. Plate the salad ingredients. Drizzle the dressing over the salad. 66 Foodies of New England

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