Ingredients

For the dough:

• 1 ¼ cups milk, heated to 110°F
• 2 ¼ teaspoons (one package) active dry yeast
• 2 eggs
• 8 tablespoons (1 stick) butter, melted and cooled
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 4 ¼ cups all-purpose flour, plus more for rolling out the dough
• 2 quarts canola oil

For the topping:

• 4 ½ cups shredded sweetened coconut
• 22 ounces soft caramels
• 3 tablespoons milk
• 1/2 teaspoon salt

For the chocolate glaze:

• 8 ounces dark chocolate chips
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 tablespoon unsalted butter

Preparation

In the bowl of a stand mixer, combine warm milk with yeast. Stir lightly and let sit until the mixture is foamy, about 5 minutes.

Attach mixer with a dough hook and beat eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour and mix until combined. Gradually add the rest of the flour until the dough pulls away from the sides of the bowl.

Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, about 1 hour.

Turn the dough out onto a floured surface, and roll it out until 1/2-inch thick. Using floured 3½" and 1½" cookie cutters, cut out 6 donuts and holes.

Put the donuts on a parchment-lined baking sheet with plenty of room between each one. Cover with a kitchen towel and let rise in a warm place until puffy, about 45 minutes.

Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.

Carefully add the donuts to the oil, a few at a time. Fry, flipping once until puffed and golden, about 4 minutes.

Transfer donuts to a wire rack to drain.

Make the topping while donuts cool. Preheat oven to 350ºF. Spread coconut on a rimmed baking sheet and bake for 10-15 minutes, stirring frequently. Remove from oven and set aside to cool.

Melt caramels, milk, and salt in a double-boiler by placing a medium bowl over a smaller pot of simmering water.

Cook, stirring constantly, until the caramels are melted. Remove from heat.

Carefully spread 1 tablespoon of caramel on the top of each donut. Combine the remaining caramel with toasted coconut in a large bowl. Mix well. Spoon 1/4 cup of the coconut mixture on the top of each donut, covering the caramel layer.

Make the chocolate glaze by mixing chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a small saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth.

Dip the bottom half of each donut in the chocolate glaze and return to wire rack to let excess drip off. Use a fork to drizzle the tops with chocolate. Let donuts sit until the chocolate hardens, about 20 minutes.

Thrillist

Ingredients

• 2 1/2 c. water
• 2 1/2 c. chicken stock
• 2 c. farro
• 4 tbsp. olive oil
• 2 medium shallots
• 1 1/2 lb. turnips (3-4), peeled and cut into bite-sized pieces
• 1/2 lb. carrots, chopped (4 medium)
• 2 cloves garlic, thinly sliced
• 1/2 c. white wine
• 1/2-1 c. chicken stock
• 1 c. parmesan cheese, grated
• 3 tbsp. chopped parsley
• salt
• pepper

Preparation

Cook the farro according to package directions, cooking 1 minute short of the time used on the package, using half water and half chicken stock (5 cups liquid to 2 cups farro). Drain. The grain should have a slightly chewy texture. In a large frying pan, heat 3 tbsp. olive oil. Add shallots and cook until caramelized and still slightly firm, about 6-8 minutes. Add turnips, carrots, and garlic and cook for about 1 minute, just until fragrant. Stir in the farro and the white wine, scraping up the browned bits. Add enough stock to barely cover the veggies and farro and cook over medium until reduced by half and the turnips are tender. Remove from heat and stir in cheese, parsley, salt and pepper. Drizzle with olive oil and serve.

Penzey’s Spices

Ingredients

• 1 lb thick cut bacon
• 3/4 c. lager
• 1 c. maple syrup
• 2 tbsp. black pepper
• 1 tsp. salt

Preparation

Preheat the oven to 375. Put the bacon in a single layer on a rimmed baking sheet. Bake until crispy, about 20 minutes. Meanwhile, combine the rest of the ingredients in a saucepan and reduce over medium heat until reduced by half and thicker than syrup, about 20 minutes. Brush the glaze on the bacon and bake until caramelized, 8-10 minutes. Cool on a rake for 5 minutes.

Thrillist

Ingredients

Fluffy Champagne Pancakes

• 2 large eggs
• 1 cup lowfat buttermilk
• 2 tablespoon canola oil
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon fine sea salt
• 2 teaspoons baking powder
• 2 tablespoon granulated sugar
• 1/4 cup champagne (I used Brut)

Smashed Strawberry Syrup

• 1 pound strawberries, hulled and halved
• 3/4 cup granulated sugar
• 1/4 teaspoon orange zest
• 1/2 tablespoon fresh-squeezed orange juice
• 1 teaspoon cornstarch
• 3 tablespoons champagne

Preparation

Whisk together the egg, milk, and oil. Set aside.

Sift together the flour, salt, baking powder, and sugar.

Gradually stir the milk/egg mixture into the dry ingredients just until you no longer see any dry flour. It will be a little lumpy - thats okay. Set aside for 15 minutes.

Preheat a griddle to 375 degrees.

For the syrup, combine strawberries, sugar, and orange zest , juice, and cornstarch in a medium saucepan. Smash strawberries and turn heat to medium. Bring to a boil, reduce to simmer for 10 minutes without a cover. Remove from heat and stir in the champagne.

As the sauce is simmering, cook the pancakes. Gently fold the champagne into the batter until it’s just incorporated. Drop 1/4 cup of batter onto a greased griddle. Bake on one side until bubbles begin to form, and the edges start to firm. Flip the pancakes and cook until golden (another couple minutes). Repeat with remaining batter. The recipe will make 9 pancakes.

Top pancakes with warm strawberry syrup, and serve with a mimosa (if you like).

Veggie and the Beast

Ingredients

• 3 tablespoons warm water (105°F to 115°F)
• 1/2 teaspoon active dry yeast
• 3/4 cup whole milk, room temperature
• 2 tablespoons (1/4 stick) unsalted butter, melted, cooled slightly
• 2 tablespoons sour cream plus additional for serving
• 1 large egg, separated
• 1/8 teaspoon sugar
• 1/8 teaspoon salt
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon chopped fresh dill
• Vegetable oil (for frying)
• 2 ounces American caviar

Preparation

Pour 3 tablespoons warm water into bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes.

Whisk milk, melted butter, 2 tablespoons sour cream, egg yolk, sugar, and salt into yeast mixture. Add both flours; whisk until smooth. Cover with plastic wrap; let stand at room temperature until very small bubbles begin to form on top of batter, 2 1/2 to 3 hours (batter will not rise).

Using electric mixer, beat egg white in another medium bowl until stiff but not dry. Fold beaten egg white and dill into batter. Brush griddle or large nonstick skillet with oil; heat over medium heat. Working in batches, drop batter by tablespoonfuls onto griddle; cook until bubbles form on top and blinis are golden on bottom, about 1 minute. Turn blinis over and cook until golden on bottom, 30 seconds to 1 minute. Transfer blinis to rimmed baking sheet. DO AHEAD: Can be made 2 hours ahead. Rewarm uncovered in 350°F oven 5 minutes.

Serve blinis with sour cream and caviar.

Bon Appetit, January 2009

Ingredients

• 1 c. self-rising flour
• 1 c. fine yellow cornmeal
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tbsp. sugar
• 2/3 c. buttermilk
• 1/3 c. water
• scant 1/4 c. bacon fat
• 1/3 c. creme fraiche or sour cream
• 2 eggs
• 1/3 c. scallions, thinly sliced
• 1/4 c. crisp bacon, finely chopped
• Canola oil, combined with some bacon fat if desired

Preparation

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.

In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well. Add eggs and mix until just combined.

Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon. To keep the hoecakes tender, avoid overmixing.

Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.

Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Garden & Gun, April/May 2013

Ingredients

• 2 oz Cathead pecan vodka
• 1/2 oz. cold strong coffee
• 9 drops Bittermens Xocolatl mole bitters
• 3 oz. tonic water

Preparation

Combine all ingredients in a Collins glass. Stir, add ice.

Garden & Gun, June/July 2014

Ingredients for Pork

• 12 cloves garlic
• 1 tbsp. paprika
• 2 tsp. sugar
• 1 tsp. salt
• 1 tbsp. tomato paste
• 1/2 c. white vinegar
• 1/4 c. water
• 1/4 c. vegetable oil
• 1 medium red onion, chopped
• 2 lbs. pork tenderloin, cut into medium dice
• 1/4 tsp. red pepper flake

Preparation

In a blender, combine garlic, paprika, sugar, salt, tomato paste, vinegar, and water, and blend to a smooth paste. In a large skillet, heat oil over medium-high heat. Add onions, and stir until light golden. Add meat and paste, stir well to coat and reduce heat to medium. Stir in red pepper flakes. Cover and cook for about 35 minutes, stirring occasionally. Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.

Ingredients for Green Bean and Thyme Verakka

• 2 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1 lb. green beans, sliced into 1/4" thick coins
• 10 sprigs of thyme, chopped
• 1 tsp. salt

Preparation

Heat oil in a pan over medium-high heat. Add mustard seeds. When they start to pop, add cumin seeds. Stir in beans, thyme, and salt. Stir-fry for about four minutes.

Ingredients for Cardamom Cornbread

• 1/2 stick unsalted butter, plus more for pan preparation
• 1/2 c. sugar
• 1 c. buttermilk
• 2 eggs
• 1 c. all-purpose flour
• 1 1/4 tsp. baking powder
• 1 c. cornmeal
• 1 tsp. crushed cardamom seeds
• 1 tsp. coarsely ground black pepper
• 1/2 tsp. salt

Preparation

Preheat oven to 375 degrees. Grease a 9" square pan or large cast-iron skillet with butter. Melt butter in the pan or skillet, and stir in sugar. Add the buttermilk and eggs, and stir to combine. Stir in flour, baking powder, cornmeal, cardamom seeds, pepper, and salt. Bake for 30 minutes.

To serve, place a square of cornbread on a plate, spoon pork over the cornbread, and top with a large spoonful of stir-fried green beans.

Garden & Gun, December/January 2012-3

Ingredients

• 1 tbsp. black pepper
• 1 tbsp. ground allspice
• 1 tbsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ground coriander
• 1 tsp. ground cloves
• 1 tsp. powdered ginger
• 2 large green bell peppers
• 1 tbsp. olive oil
• 1 small yellow onion, diced
• 1 small yellow bell pepper, stemmed and seeded, diced
• 1 small orange bell pepper, stemmed and seeded, diced
• 1/2 small eggplant, peeled and diced
• 1/4-1 tsp. salt, to taste
• 1 lb. ground lamb
• 1 garlic clove, minced
• 1 1/2 c. chunky tomato sauce or puree
• 1/4-1/2 tsp. black pepper
• 1/2-1 c. feta cheese, crumbled
• 1 tbsp. oregano
• 1/2 c. plain greek yogurt, optional
• fresh lemon wedges, optional

Preparation

Preheat oven to 350. Mix the first seven ingredients and set aside. Remove the tops from the green peppers, slice in half, and remove seeds and ribs. Place in an 8x8 pan, bowl up.

In a large skillet, heat oil at medium heat. Add onion, cook 5 minutes. Add the diced bell peppers, cook until onion is golden and soft. Remove and cool. Sautee the eggplant over medium-high heat until brown but still holding its shape. Add a dash of salt and the spice mix. Cook 1 minute and add to onion/pepper mix.

Brown the lamb, breaking into small pieces. At the end, add garlic, stir, and remove from heat. Cool slightly. Drain any oil or juices and stir in tomato sauce and 1/2 tbsp. spice mix. Remove from heat and cool. Add oregano to the feta, and mix.

Divide the meat/tomato mix between the peppers. Layer with the mix of peppers, onions, and eggplant. Cover with foil and bake for 20-30 minutes until the green peppers soften. Remove foil for the last 10 minutes. For the last 5 minutes, add the feta. Serve with yogurt and lemons if desired.

Penzey’s Spices

Ingredients

• 1 can of petit pois peas
• 4 tablespoons bacon grease
• 4 tablespoons flour
• 1 large onion, chopped
• 1 1/2 tablespoons sugar
• 1/2 teaspoon cayenne pepper (or less, to taste)
• Salt and pepper to taste
• 2 tablespoons butter

Preparation

Make a dark roux with the bacon grease and flour: Melt the bacon grease in a saucepan. Stir in the flour and continue stirring over medium-low heat for 10 to 12 minutes, or until the roux turns a chocolate color.

Add the onions and saute 5 minutes. Sprinkle sugar on the onion and cook 2 minutes. Add the peas (including the packing liquid in the can), cayenne pepper, salt and pepper. Reduce heat to low and cover. Simmer peas for 10 minutes. Stir in butter and serve.

NPR