Northshore Magazine

Northshore September 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 251 of 272

245 Combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl and set aside. In a separate bowl cream the butter with the sugar on medium speed using an electric mixer until smooth, light, and fluffy. Add the eggs and blend until fully incorporated, scraping down the sides and bottom of bowl. Add the apple cider and blend on low speed until thoroughly combined. Add the flour mixture to the bowl of wet ingredients and blend just until dough comes together. Line two baking sheets with parchment and sprinkle each generously with flour. Turn the dough onto one of the sheets, sprinkle the top with flour, and flatten dough with your hands to approximately 1/2 inch in thickness. Place the pan in the freezer for 20 minutes or until it has hardened slightly. Remove the dough from the freezer and cut donuts using a three-inch donuts cutter (a biscuit cutter can also be used along with a one-inch round cutter for the center). Transfer donuts and holes to the second prepared pan as they are cut and when finished cover the tray with plastic and refrigerate for at least 20 minutes or even overnight. Add enough oil in a deep heavy pan to a depth of three inches. Attach a candy thermometer to the inside of pot and heat oil over medium heat until it reaches 350° F. Meanwhile, prepare a plate lined with a thick layer of paper towels and blend the cinnamon-sugar topping mixture. Fry the donuts a few at a time being careful not to overcrowd the pan. Cook for one minute or until golden brown before turning and cooking the other side for 30to 60 seconds longer (long wooden skewers or two wooden spoon handles work well for this step). Remove from the oil, drain on paper towels, and toss in cinnamon- sugar mix to coat completely. nel apple slaw among other savory and sweet dishes. Eurostoves also offers baking classes with seasonal desserts such as apple cobblers, pies, crumbles, and cakes. Classes are $75 per person. A true foodie and locavore, chef Caro- lyn Greco offers hands-on cooking classes, farm harvest workshops, and chef demonstrations. This September, she is bringing her Apple Orchard class to Kitchen Local in Amesbury and Whittier Tech in Haverhill. To celebrate the season, and of course its yield, Greco will create a complete menu including both sweet and sa- vory dishes using fresh-picked apples from local farms. Along with hands- on cooking and culinary instruction on tips and techniques, she'll have an apple sampling for tasting popular and heirloom varieties, and she'll dis- cuss which of them are best for eating and cooking. The class ends with a INGREDIENTS: > 3 1/2 c. all-purpose flour, plus extra for the work surface > 2 tsp. baking powder > 1 tsp. baking soda > 1/2 tsp. cinnamon > 1/2 tsp. salt > 1/8 tsp. ground nutmeg > 4 tbsp. (1/2 stick) unsalted butter, at room temperature > 1 c. granulated sugar > 2 large eggs > 3/4 c. fresh apple cider > Vegetable oil for frying Cinnamon-Sugar Coating: > 1 c. granulated sugar > 1 tbsp. cinnamon CAROLYN'S FARM KITCHEN CIDER DONUTS Yields 12 donuts and 12 holes Left, Try your hand at making hard cider at Far from the Tree Cider in Salem. Above, Or perhaps apple cider donuts are in your baking future.

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