Spiced Bourboun Apple Fritters with Bourboun Black Pepper Glaze

March 9th, 2012 § 0 comments § permalink

Makes about 20 fritters

Ingredients

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2 teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
½ cup milk
¼ cup *Buffalo Trace Bourboun
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Bourboun Black Pepper Glaze (recipe follows)

Directions

In a bowl combine all the dry ingredients and mix well. Add the wet ingredients and mix until a chunky batter is created. Place the batter in the refrigerator for approximately 30 minutes. Heat a large pan of oil to a medium-high heat. Remove batter abd using a large spoon, shape dough into fritter size dollops and drop into hot oil. Allow to fry for about 3 minutes per side or until both sides are golden brown. Take out of oil and place on paper towels. Glaze & eat!

Bourboun Black Pepper Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamin, freshly grated
¼ teaspoon vanilla
3 tablespoons milk
3 tablespoons *Buffalo Trace Bourboun

Directions

Mix all ingredients together until smooth and creamy. Drizzle over doughnuts!

Spiced Bourbon Apple Fritters with Bourbon Black Pepper Glaze

March 5th, 2012 § 0 comments § permalink

Makes about 20 fritters

Ingredients

 2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2  teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
½ cup milk
¼ cup *Buffalo Trace Bourbon
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Bourbon Black Pepper Glaze (recipe follows)

 Directions

 In bowl combine all the dry ingredients and mix well.  Add the wet ingredients and mix until a chunky batter is created.  Place the batter in the refrigerator for approximately 30 minutes.  Heat a large pan of oil to a medium-high heat.  Remove batter and using a large spoon, shape dough into fritter size dollops and drop into hot oil. Allow to fry for about 3 minutes per side or until both sides are golden brown.  Take out of oil and place on paper towels.  Glaze & eat!

Bourbon Black Pepper Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamon, freshly grated
¼ teaspoon vanilla
3 tablespoons milk
3 tablespoons Buffalo Trace Bourbon

Directions

Mix all ingredients together until smooth and creamy. Drizzle over doughnuts!

Lemon Aioli

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt

Directions

In a blender or food processor, place egg, zest and juice and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Garden Tomato Clam Fritters with Lemon Aioli

August 10th, 2011 § 0 comments § permalink

Makes about 30 fritters

Ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
2 cups clams, chopped (canned)
1 egg
¼ cup milk
½ cup tomatoes, chopped fine
2 tablespoons tomato puree
¼ cup red onion, chopped fine
Oil for frying
Lemon Aioli (recipe follows)
Lemon wedges for garnish

Directions

In a large bowl sift together the flour, baking powder, salt, pepper, lemon zest and parsley. Drain the clams and set aside. In another medium bowl whisk together the egg, milk, tomatoes, tomato puree and red onions. Add the clams and mix well. Little by little add the dry ingredients into to the wet until a thick batter is produced. In a medium fry pan with oil of about 3 inches, heat to about 360 ° F. When oil it hot drop by spoonfuls into the hot oil and fry for about 2-3 minutes or until golden brown, flipping a few times. Drain on paper towels and serve with lemon wedges and lemon aioli.

Lemon Aioli
Makes 1 cup

Ingredients

1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt

Directions

In a blender or food processor, place egg, zest and juice and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Honey Lavender Fritters With Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes about 20 -25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla seeds, sugar, baking powder and flour until combined. Mix in the lavender flowers and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot drop spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Once slightly cool, sprinkle powered lavender sugar over the top. Serve with fig compote.

Fig Compote
Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

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