2013 So Far…

The Year-to-Date has been a veritable microcosm of life itself, with New Year’s Day a mix of Success, Failure, and In-Between. Here is 2013 so far, broken down for you:

Success: Homemade doughnuts

Failure: Did not participate in the local Polar Bear swim. Instead I only watched as a group of nearly-naked people in bizarre hats and body paint jumped in the frigid Atlantic ocean.

Success: Did not participate in the local Polar Bear swim. Instead I only watched as a group of nearly-naked people in bizarre hats and body paint jumped in the frigid Atlantic ocean.

Failure: Cooked and attempted to glaze a shoulder picnic ham. Turned out to be the wrong cut of meat. A bit greasy and fit more for chomping on post-Apocalypse than on the first day of the year.

Success: Scalloped potatoes. Broccoli with Horseradish. Brown butter chocolate chip cookies.

In between: Key lime pie. When I finally bothered to look at the recipe moments before I commenced, it turns out I was missing a few key ingredients: no graham crackers, no condensed milk. So I made homemade versions of both, (only I didn’t have graham flour on hand to put the graham in graham cracker. I never knew that graham flour existed before yesterday), which took the better part of the afternoon. After all this from-scratching, the pie was done at about 11 p.m., long after I lost interest in it and nearly everyone who might eat it was in bed. My husband dutifully ate a piece with me. It turns out that key lime pie is not really a winter-ish sort of thing. Why didn’t someone tell me this when I randomly bought a bag of key limes?

Success: Watched all five episodes of the BBC series Cranford. This was a real treat. Except for the fact that every time someone in the series died or complained about the destruction of the countryside due to industrialization brought on by the new railroad, I cried. And as unwanted death and development happened repeatedly throughout the series set in the 1840s, there was a lot of weeping. Not from the characters — they were perfect stoics. A day spent cooking and crying is about as cathartic as it gets on the domestic front.

I am now prepared to take on the rest of the year. Which means design projects, handmade goods and a few events on the horizon. See you in 2013!

Homemade Raised Doughnuts*

2 1/4 – 2 1/2 cups (295 – 325 grams) all-purpose flour

1 1/2 teaspoons active dry yeast

3 tablespoons (40 grams) room temperature unsalted butter, cut into small pieces

3 tablespoons (35 grams) granulated white sugar

1/4 teaspoon salt

1/2 cup (120 ml) milk, heated to lukewarm

1 large egg, lightly beaten

Topping:

1/2 – 1 cup (100-200 grams) granulated white sugar or 1/2 – 1 cup (60 – 120 grams) sifted powdered (confectioners or icing) sugar

homemadedoughnuts

Homemade Doughnuts: In a large bowl whisk together 2 1/4 cups (295 grams) flour and the yeast. Add the butter and, with a pastry blender or your fingertips, cut or rub the butter into the flour mixture until you have coarse crumbs. Stir in the sugar and salt.

Make a well in the center of the flour mixture and add the lukewarm milk and lightly beaten egg and stir until you have a ball of dough. Add more flour, a tablespoon at a time, if necessary. Then transfer the dough to a lightly floured surface and knead until the dough is no longer sticky and is smooth and elastic (about five minutes). Shape the dough into a ball and place in a large lightly greased bowl, turning once. Cover the bowl with plastic wrap and let rise in a warm place until doubled (approximately 1 1/2 – 2 hours). Then place the dough on a lightly floured surface, and gently punch the dough to release the air. With a lightly floured rolling pin, roll the dough to a thickness of about 1/2 inch (1 cm). Cut the dough into about 2 1/2 – 3 inch (6-7 cm) circles, using a lightly floured doughnut cutter or cookie cutter (will need a smaller cookie cutter to cut out the center “hole”). Place the doughnuts on a lightly floured baking sheet, lined with parchment or wax paper. Gather up the scraps, roll, and cut out remaining doughnuts. You can keep the doughnut holes to fry separately, if you like. Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won’t stick) and let rise in a warm place until almost doubled (about 30-60 minutes).

Clip a candy thermometer to the inside of a large, deep,  heavy bottomed saucepan (Dutch oven), and at medium-high heat, bring about 2 inches (5 cm) of oil (canola, vegetable, peanut, or corn) to 375 degrees F (190 degrees C). Carefully place the doughnuts into the hot oil, about 2 to 3 at a time (do not over crowd). Fry each side until golden brown, about 45-60 seconds per side. The doughnut holes will only take about 30 seconds per side. Carefully remove the doughnuts from the hot fat with the end of a wooden spoon, tongs, slotted spoon, bamboo chopstick, or Chinese skimmer. Place on a baking sheet lined with clean paper towels. After a minute, roll the doughnuts in the sugar. Let the oil return to 375 degrees F (190 degrees C) before adding more doughnuts. These doughnuts are best freshly made.

Makes about 8 – 3 inch doughnuts and 8 doughnut holes.(The recipe can be doubled.)

*Recipe & image from The Joy of Baking

 

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4 thoughts on “2013 So Far…

  1. Wish I’d gotten to you before you attempted your key lime pie. Here at Word of Life we have a progressive meal each month. The hostess provides the main dish and the guests bring the salad and the dessert. We host, so always look forward to the items brought by the guests. First month the dessert was key lime pie. Ok…….. I don’t care for key lime pie. Second month the guest brought key lime pie. Ok…….. I still don’t care for key lime pie. And yes, you guessed correctly, the third month was key lime pie. By this time I can’t stand the sight of key lime pie. Again this year we will host starting January 18th. If anyone shows up with key lime pie I might……………

  2. This post made me laugh aloud — I’d consider not hurdling into the ocean at this time of year a success as well! Thanks for the doughnut recipe!

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