Chocolate Mousse Catering
Salt Point, NY 12578
Phone: 845-518-6533

Chocolate Mousse Catering

Hudson Valley Caterers

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Apple Cider Doughnuts Recipe

chocolatemousse September 23, 2016 Leave a Comment

Apple Cider Doughnuts Recipe

It’s a fall tradition to consume Cider Donuts.  Freshly pressed Apple Juice makes for a light, apple-scented treat. The cider adds more than flavor, though; its acidity makes the baked goods more tender. Here is my homemade apple cider donut recipe.

Fresh apple cider doughnuts! Picture by Megan.chromik and availablee at https://www.flickr.com/photos/17796522@N08/3950745212
Fresh apple cider doughnuts!
Picture by Megan.chromik and available at https://www.flickr.com/photos/17796522@N08/3950745212

Ingredients

1 cup granulated sugar
1 stick unsalted butter, at room temperature
2 large eggs
3.25 cups all-purpose flour
1.25 teaspoons table salt
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons ground cinnamon
.5 teaspoon freshly ground ginger
.25 cup low-fat buttermilk
.5 cup apple cider (or juice)
1 tablespoon vanilla extract
Corn oil (for frying)
Cinnamon sugar for dusting

Instructionsapple-red-apple-fruit-red-38240

  1. Beat sugar and butter until mixture is pale and fluffy.
  2. Add eggs.
  3. In a separate bowl, mix flour, salt, baking powder, baking soda, cinnamon, and ginger.
  4. Pour buttermilk, cider, and vanilla into sugar mixture.
  5. Add flour mixture and combine gently just until fully moistened.
  6. Line two baking sheets with parchment paper and dust with flour. Turn dough out onto one baking sheet and pat into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up.
  7. Remove dough from the freezer; cut out about 18 – 3″ doughnuts with holes. Place cut doughnuts on the other baking sheet as you go and return to the freezer for 5 minutes.
  8. Line a plate with a few layers of paper towels and set it nearby. In large pot, heat 3 inches of oil to 370° (test with an instant-read thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.
  9. When doughnuts are cool enough to handle but still warm, sprinkle all over with cinnamon sugar
  10. Enjoy!

Filed Under: Uncategorized Tagged With: apple, apple cider, apple cider doughnut recipe, apple cider doughnuts, apple picking, apple season, baking, cooking, cooking fun for kids, doughnuts, fall, farm fresh, homemade, recipe, seasonal treats, treats for kids

There Is Something Delicious Growing…

chocolatemousse June 9, 2016 Leave a Comment

There Is Something Delicious Growing…

There is a delicious treat growing in the backyards of Dutchess County. They are better known as fiddleheads, but regardless of the subspecies, all fiddleheads are a part of the fern family. The first sprouts of a young fern push through the loose soil in early April and emerge as tightly curled, pinwheel-stems that resemble the top of a handle of a fiddle. As the plant matures the stems slowing unravel to reveal the familiar wide and delicate fern-leaf spread. Though some local farms grow them for sale wild ferns can be found all over New York in shaded, wet area. If you want to wander about and harvest your own they are easy to locate as they are an extremely predominant plant species along creeks and on the borders of marshy areas.

Although there are several edible varieties the Ostrich fern is typically the variety harvested for human consumption. Should you decide to gather your own please be sure to research the varieties of edible species and be able to distinguish them clearly from non-edible. It is important you only harvest ferns listed as edible as there are several varieties are poisonous. It should be also noted that the growing season for the heads is very short. They typically emerge in mid-April and can be found with some effort as late as mid-June.

So what do fiddleheads taste like? Some people have noted a taste that is reminiscent of a cross between asparagus and broccoli. Others have said they have a flavor combination more closely related to roughage like spinach and broccoli rabe. But regardless of flavor or whether you get them from a farmers market or pick your own, fiddleheads should always be cooked!

There are several means of preparing them, the most common being steaming, sauteing and baking. The method, however, is less important than the preparation. Fiddleheads often have a rough skin (somewhat like an onion) that may still be encasing them. It is important to clean the heads thoroughly and remove all traces of the skin prior to cooking. Generally, the skin will easily slide off by simply running the heads under water.

Once clean and a method of cooking decided the next step is to monitor them. Fiddleheads do not take long to cook but should be cooked thoroughly. Ideally, a fiddlehead should be very tender and maintain a bright green color and overcook should be avoided as they will become dry and wilted.

Now that you know all about this little, hidden, treat all that is left is to give them a try! Check out my tasty, no-hassle, fiddleheads sauteing recipe. Throw them over just about anything, chicken, eggs, fish or even a salad and give your meal an extra pop of excitement.

 

Sauted Fiddlehead

Filed Under: Uncategorized Tagged With: cooking, delicious, fern, ferns. fiddlehead, great recipes, Ostrich, recipe, sauteing, seasonal vegetables, spring

Lets Light This Chicken Up:

chocolatemousse May 23, 2016 Leave a Comment

Lets Light This Chicken Up:

Grilling Poultry 101 

Grilling chicken can be a bit tricky to master.  A perfect piece is well-browned on the outside and tender, moist, and juicy on the inside.  Cooking poultry on the grill is a slow process, but well worth the patience.

Here are a few tips to ensure success:

1- Grease the Grill: Even if your chicken has skin or is marinated, play it safe and lightly spray the rack with nonstick cooking spray or brush it with oil.

2- Heat the Grill: Mark the chicken on a hot grill, this seals in the juices and makes it will ensure that the chicken does not stick to the grill.

3- Close the Top: Once the poultry has grill marks, lower the flame and close your grill cover.   This will make your grill work like an oven, and your food will cook more evenly.  Covering the grill also  cuts off some of the oxygen, leaving a smaller chance of flare-ups.

4- Be Patient:  The chicken will cook more evenly (and quickly!) if you follow the recipe cooking instructions or turn it over only once midway through the grilling.

5- Use the Correct Utensil: Use long-handled tongs or a wide metal spatula to move the chicken. Poking it with a fork will cause juices to escape.

6- Limit Seasonings: Marinades and sauces, usually contain a high sugar content, and will burn if the grill temperature is too hot. Lightly season the meat with salt and pepper just prior to grilling and sauce when the chicken is almost fully cooked.

Chipotle-Orange Glaze

Ingredients

2 oranges

1 small shallot, minced

1 chipotle chile in adobo sauce, minced

2 Teaspoons minced fresh thyme leaves

1 Tablespoon molasses

3/4 Teaspoon cornstarch

To Taste  Kosher Salt

 

Directions

  1. Grate zest from 1 orange.
  2. Squeeze 2/3 cup juice from both oranges
  3. Combine zest, juice, shallot, chile, and thyme in small saucepan.
  4. Whisk in 1 tablespoon molasses and 3/4 teaspoon cornstarch.
  5. Simmer mixture over medium heat until thickened, about 5 minutes.
  6. Season with salt.

 

Filed Under: Uncategorized Tagged With: bbq, charcoal, chicken, chipotle, cooking, gas, glaze, grill, orange glaze, outdoor cooking, poultry, seasoning, slow cook, slow grill

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