Lemon Anise Churros

Photo Courtesy of Nicki Dowey

From the kitchen of One Perfect Bite...When a chef whose specialty is Southwestern cooking, adds Asian spices to pâte à choux, the end result is a churro with attitude. In its simplest form, a churro is a cylindrical piece of fried dough. It was developed by Spanish shepherds centuries ago and it got its name because it resembled the horns of the Churro sheep they tended. The original churro was the size of a breadstick and was usually eaten for breakfast. The churro escaped its borders during the Age of Discovery and can now be found on tables in many parts of the world. Chef David Walzog added ground star anise and lemon zest to the churros he made during his tenure in the kitchen at Arizona 206. They are delicious and easy to make, but they are not with out pitfalls. The churro must be well-drained, but still warm when it receives its sugar coating, and it must be served immediately after that's been done. These wait for no man or woman. You've been warned. You'll see what happens when I don't follow my own advice at the bottom this post. Having shared that with you, I'd like it to remain our little secret. If you have never had a churro, I hope you will give this recipe a try. If you've had them before, I hope you'll give this version a try. The star anise and lemon zest make these really special. Here's the recipe.

Lemon Anise Churros...from the kitchen of One Perfect Bite, inspired by David Walzog

Ingredients:
1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup water
1 stick (4-oz.) unsalted butter
2 teaspoons ground star anise
Grated zest of 1 lemon
4 large eggs
1 cup granulated sugar
1 cup confectioners' sugar
Vegetable oil for deep frying

Directions:
1) Sift flour and salt into a medium bowl
2) Combine water, butter, anise and lemon zest in a 3-quart saucepan. Bring to a boil over high heat. Add flour, all at once, and cook, beating constantly until flour forms a ball and films bottom of pan. Remove pan from heat.
3) Beat in eggs, one at a time, until incorporated and mixture is smooth and shiny.
4) Combine granulated sugar and confectioners' sugar in a plastic bag and set aside.
5) Spoon batter into a pastry bag fitted with a medium-sized star tip.
6) Heat 3-inch of oil in a deep pan until it reaches 375 degrees F.
7) Pipe batter into oil in 5 to 6-inch lengths. Do not crowd pan. Fry until golden brown, about three minutes. Remove from oil and drain on paper toweling. Continue frying until all batter has been used.
8) Drop warm churros into bag of sugar and shake to generously coat. Serve immediately. Yield: 6 servings

You might also enjoy these recipes:
French Quarter Beignets - One Perfect Bite
Zeppole - One Perfect Bite
Calas Sweet Rice Fritters - One Perfect Bite
Recipe of the Day: Churros - Mark Bittman
Churros con Chocolate - Baking Bites

Zeppole for the Feast of St. Joseph

From the kitchen of One perfect Bite...The calendar for March contains a holiday as important to Italians as St. Patrick's Day is to those of Irish ancestry. The feast of St. Joseph always falls on the 19th of March. Religious Italians believe that the intercessions of St. Joseph saved the population of Sicily from a serious drought during the Middle Ages. So, in his honor it is the custom for all to wear red on this day, in the same way that green is worn on St.Patrick's Day. Those who observe the holiday will attend Mass and make a contribution of food that is placed on a large altar called St. Joseph's table. The table, which is blessed by a priest, consists of three tiers to represent the Trinity. The table will be laden with meatless food that will include pasta with bread crumbs, seafood and fava beans. The beans are considered to be lucky because during the Sicilian drought the bean crop did not fail. The bread crumbs are symbolic of the sawdust that covered the floor of St. Joseph's workshop. The top tier of the altar always contains a statue of St. Joseph. The feasting begins with a traditional cry of "Viva la tavola di San Giuse!" When everyone has had their fill, the altar is smashed and three children, representing the holy family, will knock on doors asking for shelter. The re-enactment is called the "Tupa Tupa" or "Knock Knock." At the end of the celebration, everyone is given a fava bean to remind them to pray to the man who saved the Sicilians. I know that celebrations such as these are fading into history and, sadly, the ties that bind these various communities to their emigrant roots will be lost. I had the great privilege as a child to see the preparations for this celebration from the Italian kitchen of my childhood benefactor, Mrs. S. She taught me how to make zeppole, which are served on this day. A true zippole is baked and filled with cream. It is a time consuming process, so I set out to find one that would be easier to do. I found one developed by Giada De Laurentis that I want to share with you today. I had to smile as I prepared the recipe. Certain foods have spread across oceans and found their way into the diets of people who have nothing else in common. We can add fried dough, to that list. This version of zeppole can, fairly, be called an Italian donut. It is simple and inexpensive to make and, when served warm, absolutely wonderful. Here's the recipe for a delicious Italian donut.

Zeppole...from the kitchen of One Perfect Bite, courtesy of Giada De Larentis
Ingredients:
1 vanilla bean
1/2 cup + 3 tablespoons granulated sugar, divided use
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying

Directions:
1) Cut open vanilla bean lengthwise. Scrape vanilla bean seeds into a small bowl. Add 1/2 cup sugar and cinnamon and stir to combine. Set aside.
2) In a medium saucepan combine butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in flour. Return pan to heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
3) Transfer flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding next. Beat until smooth. If not frying immediately, cover with plastic wrap and refrigerate.
4) Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until a deep-fry thermometer registers 375 degrees F. Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately. Yield: 4 to 6 servings.

You might also enjoy these recipes:

New Orleans Beignets - One Perfect Bite
Calas - Sweet Rice Fritters - One Perfect Bite
Open Mouths Laughing - One Perfect Bite

This recipe is being linked to:
Designs By Gollum - Foodie Friday

French Quarter Beignets

Photo courtesy of Ron Dauphin

From the kitchen of One Perfect Bite...A still warm beignet cloaked in confectioners' sugar must be included on the long list of pleasures that is New Orleans. To have beignets, in various shapes, with mugs of steaming coffee at the Cafe du Monde, or elsewhere in the French Quarter of the city, is a near perfect way to start a day or end a night of revelry. While I can't take you there, I can show you how to enjoy this treat in your own kitchen with a quiet cup of coffee and a table and floor relatively free of sticky powdered sugar. While I've tried, I can't find a way to keep the powdered sugar off your face. Everyone will know exactly what you've been doing. For the uninitiated, a beignet is a warm, crisp piece of fried dough that is topped with a heavy layer of confectioners' sugar. Food historians believe French colonists brought beignets to New Orleans in the 18th century. Some believe the Ursaline nuns brought the recipe with them from France, others believe the Acadians, who were expelled from Nova Scotia, introduced them to the people of New Orleans. No one is sure how the donuts got their name. The Celts had a word "bigne" that meant to raise. The French called donuts "beignet". We know for sure that beignets are made with yeast and while they are allowed to slowly rise, how they got their name is not at all important to those who love them. This recipe makes about 48 donuts. The good news is that the dough keeps well for about five days when it's refrigerated. That's important on several levels. Though beignets should be thought of as a dessert and can be eaten anytime, once fried and cool they quickly lose their appeal. Day old, they become bird-fodder or the base for bread pudding. You can cut this recipe in half to produce a less gargantuan quantity. These should always be served warm. If I haven't frighted you away and you actually make these, I know you'll love them. They are addictive. Here's the recipe for your downfall.

French Quarter Beignets...from the kitchen of One Perfect Bite, inspired by Paula Deen and others

Ingredients:
1-1/2 cups lukewarm water
1/2 cup granulated sugar
2-1/4 teaspoons active dry yeast
2 eggs, room temperature slightly beaten
1-1/4 teaspoons salt
1 cup evaporated milk
7 cups all-purpose or bread flour
1/4 cup shortening, melted and cooled to room temperature
Nonstick spray
Oil, for deep-frying
3 cups confectioners' sugar

Directions:
1) Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
2) In another bowl, beat eggs, salt and evaporated milk together. Whisk egg mixture into yeast mixture.
3) Mix 3 cups of flour into yeast mixture. Add shortening and continue to stir while adding remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
4) Preheat oil in a deep-fryer to 350 degrees F.
5) Place confectioners' sugar in a paper or plastic bag. Set aside.
6) Roll dough out to about 1/4-inch thickness and cut into 2-inch squares. Deep-fry, flipping constantly, until golden color. Drain on paper towels for a few seconds then place in bag with confectioners' sugar and toss to thickly coat. Serve warm. Continue until all beignets have been fried and coated. Yield: 48 donuts.

You might also enjoy these recipes:

Open Mouths Laughing
Donuts for National Donut Day
Apple Fritters

This post is being linked to:

Wild Yeast - Yeast Spotting

Laughing Mouths - Kou Xiao Gao or Open Mouths Laughing - Foodie Friday

From the kitchen of One Perfect Bite...I first sampled this lovely pastry at a vendor's stall in one of the labyrinthine streets of a hutong, or old neighborhood, in Bejing, China. I was surprised when I found them. I mistakenly believed that a lack of ovens and dairy cattle would preclude the serving of cakes and pastries as a snack or dessert. While fruit is more commonly served, griddle-cooked or steamed desserts are also available. Lard or oil substitute for the butter, cream and milk we associate with desserts in the West. These delightful mouthfuls, usually served with a sprinkling of sugar, are an example of a Chinese pastry. They are a bit like a Western donut but the exterior is slightly crustier and they are cooked in a different fashion. Anyone can make these. They require no special equipment, save for a food processor, a deep pan and a candy thermometer. Here's the good part. They take five minutes to assemble and form and can be on a plate 10 minutes later. The Chinese call these Kou Xiao Gao or "open mouth laughs" because a special technique causes them to split open as they fry. Once the dough is made and formed, oil is heated quickly to a temperature of 300 degrees F. At that point all the pastry balls are added to the oil and held below the surface to encourage them to rise and split. The oil will gradually increase in temperature until it's about 350 degrees F. The balls are first cooked at the lower temperature so the insides will heat and expand before the outer surface crusts or seals. The balls are cooked until they are a golden brown. Once drained they are sprinkled with sugar and served warm. I have also seen these coated with sesame seeds. This is a snack that's fun to make at anytime of year. I thought you might like to have some simple dishes for Chinese New Year. The kids will love this one. Here's the recipe.

Laughing Mouths (Kou Xiao Gao)...from the kitchen of One Perfect Bite inspired by Jacki Passmore

Ingredients:
1/2 cup superfine sugar
1 tablespoon butter
1 egg
2 to 3 tablespoons water
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
Oil for deep frying
3 tablespoons confections' or superfine sugar for dusting

Directions:
1) Combine sugar, egg and 2 tablespoons water in bowl of a food processor. Process until smooth. Slowly add flour, salt and baking powder. Pulse until a soft dough forms, adding 1 tablespoon reserved water if required.
2) Using a tablespoon measure, break off 18 piecs of dough. Wet hands and form into balls.
3) Heat oil in a wok or deep-sided frying pan over high heat until it reaches 300 degrees F. Reduce heat to medium-high and add balls all at one time. Use a pancake turner to push dough under oil. This will cause them to rise and split. Cook balls until they are a golden brown, about 2-1/2 to 3 minutes. Transfer with a skimmer to paper toweling to drain. Sprinkle with sugar and serve. These are best served warm. Yield 18 pieces.

This recipe is being linked to:
Designs By Gollum - Foodie Friday