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RECIPES
Applesauce Spice Doughnuts . . . . . . . . . . 11
Spicy Buffalo Wings . . . . . . . . . . . . . . . . . . 11
Blue Cheese Dressing . . . . . . . . . . . . . . . . 12
Fried Calamari . . . . . . . . . . . . . . . . . . . . . . 12
Better than Fast-Food French Fries. . . . . . 12
Hush Puppies . . . . . . . . . . . . . . . . . . . . . . . 13
Herbed Beer-Batter Onion Rings . . . . . . . . 13
Crispy Chicken Fingers . . . . . . . . . . . . . . . 14
Honey Mustard Sauce . . . . . . . . . . . . . . . . 14
Applesauce Spice
Doughnuts
Makes about 24
3¹⁄
cups unbleached, all-purpose
3
flour, divided
1
tablespoon baking powder
½
teaspoon salt
¾
teaspoon cinnamon
¼
teaspoon ground allspice
¹⁄
teaspoon freshly grated/
8
ground nutmeg
¾
cup granulated sugar
2
tablespoons solid vegetable
shortening
1
cup applesauce
2
large eggs
Flour for dusting
Oil for frying
Powdered or granulated sugar
for dusting
Put the flour, baking powder, salt and
spices in a medium bowl and stir with a
whisk to blend; reserve. Put the sugar and
shortening in a large bowl. Using an elec-
tric mixer on low speed, beat to blend and
break up the shortening. Add the apple-
sauce and eggs; beat until smooth. Add the
flour mixture in two additions and blend on
medium speed until mixed. Cover dough
and chill for a least 1 hour.
Divide dough into two equal portions.
Place one portion of dough on a gener-
ously floured surface and dust with flour.
Roll out to ½-inch thickness. Cut dough
with a floured doughnut cutter and place
doughnuts on a waxed paper-lined baking
sheet or tray. Repeat with remaining dough.
Re-roll scraps and repeat.
Heat vegetable oil in Cuisinart
Deep Fryer until it reaches 375°F. Carefully
lower 3 doughnuts into the hot oil - do not
overcrowd! Fry on each side, about 1½
to 2 minutes, turning with a slotted spoon
or wire skimmer. Remove and drain on
layered paper towels. Pat gently to remove
any excess oil, and sprinkle with desired
amount of sugar.
Spicy Buffalo Wings
Makes 24 pieces
12
chicken wings
½
cup unsalted butter, melted
5-8
tablespoons "Louisiana style"
hot sauce
1
tablespoon cider vinegar
Oil for frying
Blue Cheese Dressing (page 12)
and celery sticks, carrot sticks,
zucchini sticks
Cut wing tips from wings and discard
or reserve for making chicken stock.
Split each wing at the joint and cut
through so there are 2 pieces from each
wing. Rinse and dry completely. In a
large bowl, combine the melted butter,
hot sauce and cider vinegar and stir until
completely blended.
Heat oil until it is 375°F. Put half the wings
into the Cuisinart
and cook until browned and crispy, about
12 to 15 minutes. Remove wings; drain
briefly on layered paper towels.
Then stir hot, crispy wings into the hot
sauce mixture. Repeat with remaining
11
®
4-Quart
®
4-Quart Deep Fryer
Capítulos
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