Holiday Recipes, San Francisco 2009.11
Content
Good Whip It , Whip It Good …..:::::For the Holidays:::::…. Holidays:::::…...
Italian Fudge Filled Cookies.......... Cookies.......................... ............................... .............................. .................................................2 ..................................2 Italian Cherry Cookies........... Cookies.......................... ............................... ............................... ........................................................2 .........................................2 Crisp Chocolate Chip Cookies w/ Dried Cherries and Pistachios............... Pistachios ....................................3 .....................3 Banana-Oatmeal Power Cookies.......... Cookies......................... .............................. .........................................................4 ..........................................4 Thumbprint Cookies... a childhood favorite............. favorite............................ ............................... ......................................4 ......................4 Sour Cream Coee Cake............. Cake............................ ............................... ............................... ............................... ....................................5 ....................5 Chocolate (Cinnamon) Cake.............. Cake............................. ............................... ............................................................5 ............................................5 Pizzelle........................... Pizzelle........... ............................... .............................. ............................... ............................... ............................... .................................6 .................6 Cinnamon Apple Beignets........... Beignets.......................... ............................... ............................... ..................................................6 ...................................6 Apple Baby Galee........... Galee.......................... ............................... ............................... ............................................................8 .............................................8 Thin French Apple Tart............. Tart............................ .............................. ............................... ............................... ......................................9 .......................9 Pumpkin Roulade with Ginger Buercream.............. Buercream............................. ............................... ...................................11 ...................11 Mama’s Pumpkin Bread.............. Bread............................. ............................... ............................... ................................................ .................................12 12 Double Chocolate Bisco............. Bisco............................. ............................... ............................... ............................... ...............................1 ................12 2 Hazelnut and Dried Cherry Bisco.............. Bisco.............................. ............................... ...............................................13 ................................13 Apple Cider Doughnuts: The Only Frying Recipe.........................................................14 Recipe.........................................................14 Gramercy Tavern’s Gingerbread................. Gingerbread................................. ............................... ................................................16 .................................16
Italian Fudge Filled Cookies 8 oz. cream cheese ½ lb. butter 2 cups flour ¼ cup confectioners sugar - Extra confectioners sugar to roll out dough. Combine the above ingredients. Chill in the refrigerator refrigerator for at least an hour. 1 14 oz. can sweetened condensed milk 1 pkg. 12 oz. chocolate chips 1 teaspoon vanilla Bring sweetened condensed milk to a boil boil over medium heat, stir stirring ring constantly. Pull off heat and add chocolate chips and vanilla. Stir until until smooth. smooth. Let cool. Get out the pillow case and sprinkle with confectioners sugar. Divide dough into pieces that can be easily rolled out to a thickness of ¼ inch. Place a scoop of chocolate fudge and roll into a log shaped piece. Place onto a cookie sheet. Bake at 375 degrees until golden brown, 30 minutes.
Italian Cherry Cookies 1 cup Crisco 1 cup sugar 4 eggs 5 teaspoon baking powder
1 oz. Almond Extract 1 cup maraschino cherry juice 1 cup chopped maraschino cherries 6 cups flour
Frosting: 2 tablespoons butter melted ½ cup milk Confectioners sugar Dash of salt ¼ teaspoon almond extract Cream together Crisco Crisco and sugar. Add eggs one at a time and beat until smooth. smooth. Add baking powder and almond extract and whip until creamy. Alternately add cherry juice and flour. Stir in cherries. cherries. Bake at 375 for 8-10 minutes. minutes. Take out and let cool. Frost and sprinkle with toppings.
Crisp Chocolate Chip Cookies w/ Dried Cherries and Pistachios http://www.williams-sonoma.com/recipe/crisp-chocolate-chip-cookies-with-driedcherries-and-pistachios.html Makes a generous 4 dozen cookies. Although they're flatter and crisper than the classic Toll House Ho use cookie, these still have lots of chocolate chips. "Natural" pistachios are the green ones, not the ones that have been dyed red. Ingredients:
* 1 3/4 cups all-purpose flour * 3/4 tsp. salt * 3/4 tsp. baking soda * 12 Tbs. (1 (1 1/2 sticks) unsalted butter, butter, at room temperature temperature * 1/2 cup firmly packed light brown sugar * 1/4 cup granulated sugar * 3 Tbs. light corn syrup * 2 Tbs. whole milk * 2 tsp. vanilla extract
* 1 cup miniature bittersweet or semisweet chocolate chips * 3/4 cup unsalted toasted shelled natural pistachios, chopped * 3/4 cup dried tart cherries, chopped Position the racks in the upper and lower thirds of an oven and preheat to 375°F. Butter 2 baking sheets. In a small bowl, whisk together the flour, salt and baking soda. In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the brown and granulated sugars and beat until light and fluffy. Add the corn syrup and beat until well blended, then beat in the milk and vanilla. Reduce the speed to low, add the flour mixture and beat just until smooth, scraping down the sides of the bowl with a rubber spatula as necessary. Using the spatula, stir in the chocolate chips, pistachios and cherries. Transfer the dough to a work surface and press it together with your hands. Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. With the palm of your hand or the flat bottom of a glass, flatten each ball into a disk about 3/8 inch thick. Bake for 4 minutes, switch the position of the pans and bake until the cookies are light golden brown, 4 to 6 minutes more. Transfer the baking sheets to wire racks and let cool for 3 minutes, then transfer the cookies to the racks and let cool completely. The cookies will crisp as they cool. (The cookies can be stored in an airtight container at room temperature for up to 3 days.)
Banana-Oatmeal Power Cookies http://www.williams-sonoma.com/recipe/banana-oatmeal-power-cookies.html Makes about 18 cookies; serves 6. These cookies have it all nuts, nu ts, grains and fruit. Their portable size makes them perfect p erfect for taking on hikes, bike rides and all sorts of expeditions.
Ingredients: * 1 cup all-purpose flour * 1/2 cup flaked coconut * 1/2 cup rolled oats * 1 tsp. baking soda * 1/2 tsp. salt * 1/4 tsp. ground cinnamon * 3/4 cup firmly packed light brown sugar * 6 Tbs. (3/4 stick) unsalted butter, at room temperature * 1 very ripe banana, mashed * 1 egg, at room temperature * 1/2 cup chopped dried dried apricots or golden raisins * 1/2 cup chopped walnuts Directions: Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner. In a bowl, stir together the flour, coconut, oats, baking soda, salt and cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Add the banana and egg and beat with a fork until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots ap ricots and walnuts. Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used. Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.
Thumbprint Cookies... a childhood favorite. http://www.joyofbaking.com/ThumbprintCookies.html 1/2 cup (113 grams) unsalted butter, room temperature 1/4 cup (50 grams) granulated white sugar 1 large egg, separated 1/2 teaspoon pure vanilla extract 1 cup (140 grams) all purpose flour 1/8 teaspoon salt 3/4 cup (100 grams) nuts, toasted and finely chopped 1/2 cup jam
Sour Cream Cofee Cake ½ cup butter 1 cup sugar 2 eggs 1 cup sour cream
2 cups flour 1 teaspoon baking powder ½ teaspoon baking soda 1/2/ teaspoon salt
1 teaspoon vanilla Cream together butter and sugar. Beat in eggs one at a time. Mix in sour cream and vanilla. Mix until until smooth. Sift together together dry ingredients and add to cream mixture. mixture. Set aside. Streusel: ½ cup brown sugar 2 tablespoons flour 2 teaspoon cinnamon ¼ cup melted butter Mix above ingredients ingredients together. It will have a crumbly crumbly texture. You can add more brown sugar and flour if necessary. Spray an angel food pan with Pam. Place half of the the coffee cake batter in the pan. Top with one half of streusel. Place remaining half on top of streusel. Top with remaining remaining streusel. Bake at 350 degrees for 45 minutes.
Chocolate (Cinnamon) Cake 1 cup sugar 1-3/4 cups all-purpose flour 3/4 (++) cup Ghirardelli Cocoa (++ == a bit more than...) 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup unsalted softened butter heaping lots of vanilla extract 1 cup boiling water if desired, sprinkle some cinnamon too Directions: 1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan. 3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire racks. Cool completely.
Pizzelle 6 eggs 3 ½ cups flour 1 ½ cups sugar ½ lb. butter (melted and cooled) 4 teaspoons baking powder Flavorings: Choose one; 1 oz. Anise Extract 3 Tablespoons Amaretto 3 Tablespoons Frangelico
Beat eggs, adding sugar gradually. Add cooled butter, and one flavoring. Mix until smooth. Mix in baking powder and flour. Dough will be sticky. Heat pizzelle pizzelle iron, and spray with Pam. Drop a cookie scoop of dough on each burner. Cook until golden brown. 2-3 minutes.
Cinnamon Apple Beignets Makes a lot, but there won't be any left over 3 eggs 3 cups ricotta 1/2 cup brown sugar 2 oz apple sauce 1 pinch salt 1 1/2 cups flour 1 tbsp baking powder 1 Granny Smith apple, peeled and cored Créme Anglaise (see recipe below) Caramel Sauce (see recipe below) Method: Sift together dry ingredients and set aside. Whip together eggs, ricotta, brown sugar and apple butter. Dice apples and add to ricotta mixture. In a large mixing bowl, fold together ricotta mixture with dry ingredients until just combined (don't over mix). Heat Hea t frying oil to 375º. Drop beignets by the heaping tablespoons into hot oil and fry until dark golden brown. Serve hot with Créme Anglaise and Caramel Sauce. Garnish with powdered sugar and cinnamon. Extra batter will keep for a day or two, refrigerated.
Créme Anglaise (Makes approximately 6 cups) 1 quart whole milk 1/2 vanilla bean, split and scraped 12 egg yolks 1 1/2 cups sugar 1 cup half 'n' half 1 pinch salt
Method: In a large mixing bowl, whisk egg eg g yolks and sugar until the ba batter tter forms pretty, pretty ribbons or until your arm gets tired (about 2 minutes). Place milk and vanilla bean in a large soup pot and bring to a scald over medium heat, stirring occasionally. While constantly stirring, gradually add 1/2 of the milk to the sweetened yolks. Place all of the ingredients in the soup pot and return to the stove ov over er medium heat. It is very important to slowly and constantly stir the sauce, keeping keep ing the spoon in constant contact with the bottom of the pot. Failure F ailure to do so will result in a very loose omelet. Cook until the sauce turns nape (meaning that it will coat the back of the spoon.) Add the half n half and chill immediately over an ice bath. After the sauce has cooled, strain out the vanilla bean and store in the refrigerator. Sauce will keep for 4 days. Caramel Sauce (Makes 4 cups) 3 cups sugar 1 cup water 2 cups heavy cream Pinch cream of tarter
Method: Place sugar, water and cream of tarter in a very clean, heavy-bottom stainless steel pot over low-heat. Stir until dissolved. At this point, if there are any sugar granules on the sides of the pot; rinse them down with a wet paper towel. Cover pot with stainless steel lid and increase heat to medium-high. Cook until caramel is amber in color. At this point you've basically made napalm so be careful! Remove from heat and whisk in heavy cream, 1 tablespoon at a time, until incorporated. (Take care when adding the cream as the hot sugar water will bubble up and release steam.) Allow to cool before serving. * It is very important that all utensils, pots and measuring devices are very clean to ensure a smooth sauce. If you shoe the caramel it will turn to the consistency of sand. Don't try to fix it, you can't, it's impossible. Go to the Mexican grocery and buy a jar of cajeta. Garnish with: Powdered sugar, Toasted almonds, Fresh diced peaches, Whipped mascarpone cream
Apple Baby Galette http://www.cuesa.org/seasonality/recipes/desserts/dess_fw16.php Galette Dough 2 cups (10 ounces) all-purpose flour 1 teaspoon sugar 1/4 teaspoon 6 ounces coldsalt sweet butter 1/2 cup cold water Filling Approximately 1 pound (2 - 3 large) tart cooking apples 1 tablespoon flour 4 -5 tablespoons sugar Pinch of cinnamon 2 tablespoons butter, melted
PREPARATION: For the dough 1. Combine first three ingredients and cut in the butter until mixture looks like cornmeal. Stir in ice water until mixture just holds together. Press into a ball, flatten and wrap in plastic wrap. Put in refrigerator to relax dough and chill for at least 30 minutes. minutes. 2. To make individual gallettes: divide dough into four pieces. Press each piece into a small circle and roll into 6-inch diameter circle, 1/8-inch thick. Put dough on a baking sheet lined with parchment paper and place in refrigerator while preparing apples. It is very important to keep this dough chilled at all times. For the filling 1. Pre-heat oven to 400 degrees. Peel, quarter and core apples; slice in 1/4-inch slices. Divide fruit into 4 portions, approximately 3/4 cup per tart.
2. Remove galette dough from refrigerator and put one teaspoon flour and one teaspoon sugar in the center of your circle of dough, spreading to cover entire round. Put apples in center of circle, leaving approximately 1-inch of uncovered dough around edge. Put one tablespoon sugar and pinch of cinnamon on top of apples. Fold uncovered edge of pastry over apples, pleating to make it fit. Brush edge with melted butter and sprinkle with sugar. Bake for 20 - 25 minutes. Cool on rack.
Thin French Apple Tart yields 8 slices 1/2 Package of refrigerated pie dough (unless you want to make your own) 1/4 C. Sugar 1/2 tsp. ground cinnamon 2 pounds Golden delicious apples, peeled cored, and thinly sliced 2 1/4 tablespoons honey 1/2 tsp. vanilla extract Preheat oven at 425 degrees Place dough on a largely floured surface. roll into a 12” circle and place on a pizza pan. Combine sugar and cinnamon. Sprinkle 1 tbsp. sugar mixture over dough. arrange apple slices in a rose flour, flour, starting on the outside of the dough, working inwards. Sprinkle apples slices with remain sugar/cinnamon and bake for 30 minutes. Combine honey and vanilla and microwave for 40 seconds and brush over the warm tart. Serve warm.
Whole Wheat Spice Bars with Maple-Cream Icing http://www.bhg.com/recipe/bars/whole-wheat-spice-bars-with-maple-cream-icing/ Makes: 32 bars, Prep: 20 min., Bake: 20 min. Whole Wheat Spice Bars with Maple-Cream Icing 1/2 cup butter, softened 1/3teaspoon cup packed brown sugar 1 baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup molasses 1/2 cup water 2 eggs 1 cup all-purpose flour 1 cup whole wheat flour flour Maple-Cream Icing 1. Preheat oven to 375 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, ginger, baking soda, and salt; beat until combined. 2. Add molasses, the water, and eggs; beat until well mixed. Beat in all-purpose flour and whole wheat flour. 3. Spoon batter into prepared pan, spreading evenly. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack. 4. While bars are cooling, prepare Maple-Cream Icing. Spoon icing over uncu uncutt bars; spread evenly. Let stand until set. Cut into bars. Makes 32 bars. Maple-Cream Icing: In a medium bowl, stir together 1/3 cup dairy sour cream, 1 teaspoon vanilla, and 1/2 teaspoon maple flavoring. Gradually whisk in 3 cups powdered sugar, whisking until smooth.
Pumpkin Roulade with Ginger Buttercream Yield: 8 serve; Prep: 45 min; Inactive Prep: 1 hr 0 min; Cook: 12 min; Total: 1 hr 57 min For the cake: 3/4 cup all-purpose flour 1/2 teaspoon baking powder
1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 3 extra-large eggs, at room temperature 1 cup granulated sugar 3/4 cup canned pumpkin (not pie filling) 1/4 cup confectioners' sugar, plus extra for dusting For the filling: 12 ounces Italian mascarpone cheese 1 1/4 cups sifted confectioners' sugar 2 tablespoons heavy cream 1/4 cup minced dried crystallized ginger (not in syrup) Pinch kosher salt Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until un til the top springs back when gently touched. While the cake is baking, lay out a clean, thin cotton d dish ish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake cak e and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack. Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt. To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel
as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.
Mama’s Pumpkin Bread 2 3/4 C. sugar 1 C. vegetable oil 4 eggs 2 C. canned pumpkin 3 1/2 C. flour 1/2 tsp. baking soda 2 tsp. salt 1 tsp. salt 1 tsp. cloves 1 tsp. allspice 1 tsp. cinnamon 2/3 C. water Mix together first four ingredients. Add remaining ingredients. Bake at 350 degrees in two greased regular loaf pans. Bake for about one hour until top is just done (toothpick (toothpick test it!) Or you can bake it in five mini loaf pans or in muffin pans. ** Truly AMAZING frozen and then defrosted (and travels well)
Double Chocolate Biscotti (yields about 30 biscotti) 2 C. flour 1/2 C cocoa powder (unsweetened) 1 tsp. baking soda 1 tsp. salt 6 tsp. butter, soft 1 C. granulated sugar 2 large eggs 1 C. Chopped walnuts 3/4 C. chocolate chips 1 tsp. powder sugar Whisk flour, cocoa, baking sugar, and salt. salt. In another bowl beat butter and gr granulated anulated sugar until light light and fluffy. Add eggs to butter/sugar and beat. Then stir in in flour mixture mixture to form dough. Add walnuts and chips. On baking sheets make two logs 2” wide and sprinkle with powder sugar. Bake for 35 minutes. Cool for five minutes. minutes. On cutting board cut logs into 1/2” slices and re-bake until crisp. ~10 minutes.
Hazelnut and Dried Cherry Biscotti http://www.williams-sonoma.com/recipe/hazelnut-and-dried-cherry-biscotti.html Makes about 4 dozen biscotti. Biscotti means "twice baked" in Italian, and double baking is the secret to making these popular, crunchy cookies. As durable as they are tasty, these cookies keep extremely well and are a good choice to give as a gift. They are delicious served with fresh fruit, and are perfect for dunking in coffee or a sweet dessert wine such as vin santo. * 8 Tbs. (1 stick) unsalted butter, at room temperature * 3⁄4 cup sugar * 2 eggs * 2 tsp. vanilla extract * 1 3⁄4 cups all-purpose flour * 1⁄2 tsp. baking powder * 1⁄2 tsp. ground cinnamon * 1⁄4 tsp. salt * 1 cup hazelnuts, toasted, skinned and coarsely chopped * 1⁄2 cup dried tart cherries, coarsely chopped * 1 tsp. grated orange zest Preheat an oven to 350°F. Lightly grease and flour 1 large baking sheet or line it with parchment paper. Have another ungreased baking sheet on hand. In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, cinnamon and salt. Gradually add the flour mixture to the egg mixture and beat on low speed or stir with a wooden spoon just until incorporated. Mix or stir in the hazelnuts, cherries and orange zest until evenly distributed. The batter should be very soft. Turn the batter out onto a generously floured work surface and divide in half. With wellfloured hands, transfer one-half onto the greased baking sheet and shape into a log about 12 inches long and 1 1/2 inches in diameter. Place on one side of the sheet. Repeat with the remaining batter, leaving at least 4 inches between the logs. Bake the logs until the edges are golden, 25 to 30 minutes. Transfer the pan to a wire rack and let the logs cool for 10 minutes. Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices 1/2 inch wide. Carefully turn the slices on their sides and return them to the oven. When you run out of room on one baking sheet, start transferring slices to the other sheet. Bake until the edges are golden, about 10 minutes more. Let the biscotti cool completely on the pans on wire racks. Store in an airtight container.
Apple Cider Doughnuts: The Only Frying Recipe Adapted from Lauren Dawson at Hearth Restaurant Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer) 1 cup apple cider 3 1/2 cups flour, plus additional for the work surface 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature 1 cup granulated sugar 2 large eggs 1/2 cup buttermilk Vegetable oil or shortening (see my explanation in the post) for frying Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider) Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon) Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside. Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eg eggs, gs, one at a time, and continue con tinue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together. Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto on to one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may reroll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels. Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aaside. side. Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughn doughnuts uts into the glaze or cinnamon sugar mixture (if using) and serve immediately.
Gramercy Tavern’s Tavern’s Gingerbread Gingerb read 1 cup oatmeal stout or Guinness Stout 1 cup dark molasses (not blackstrap) 1/2 teaspoon baking soda 2 cups all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg Pinch of ground cardamom 3 large eggs 1 cup packed dark brown sugar 1 cup granulated sugar 3/4 cup vegetable oil Confectioners sugar for dusting Accompaniment: Unsweetened whipped cream Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. (She is not kidding about this. I used a nonstick pan with a butter/flour spray and still lost a chunk of cake. I will be more generous next time.) Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about ab out 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely. Serve cake, dusted with confectioners sugar, with whipped cream. Do ahead: This gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature. I am sure it will keep well-wrapped in the freezer even longer.
