Tag Archives: fried

pumpkin.yeast.donuts

We had friends in town from Japan (!!) and despite all of us having already eaten dinner when we finally got a chance to kick back and chat, I felt I needed to make something to nibble on. Lately I’ve been a little homesick for that amazing New England foliage, which of course means an intense craving for all things pumpkin and cider related, so pumpkin donuts and hard cider won. I poked through Pinterest and the interwebs in general, and came across this recipe which I used as a base.

  • Place 2TB butter and 1/3 cup milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 45 seconds.
  • Sprinkle 1 TB yeast over the warm milk. Sprinkle 2 TB sugar over the yeast. Make sure they both sink – proof until foamy.
  • Add 2 cups flour, 1 1/2 TB pumpkin pie spice,  1/2 tsp salt, & 1/2 teaspoon cinnamon into the bowl of a stand mixer.
  • Add the yeasty liquid, 1/2 cup pumpkin puree, and 1 egg into the dry ingredients and mix with the bread hook attachment.
  • Rise until doubled on a heating pad, about 1 hour.
  • Once risen, punch down the dough and roll out to about 1 inch on a well floured surface.
  • Use 2 random pieces of glassware (or a donut cutter if you’re cool) to cut out donuts. *Cover loosely with a cloth and let rise while heating the oil for frying. (* I was so excited I cut this step short – it’s rather important)
  • Fry 1-2 minutes per side in hot oil and set on a paper towel to collect excess grease.
  • We dusted them with powdered sugar and happily shoved them in our faces. So. Good.

We only had a few leftover from a batch of about a dozen donuts (as well as the holes) and found they were just as good zapped in the microwave with some cinnamon sugar and vanilla ice cream. Sometimes life is hard indeed.

donut

You can of course bake these guys instead of frying them (for the health conscious out there) but I am not in possession of a donut pan, and honestly feel if you’re going to make a donut, do it the right way. But it’s totally up to you.

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quail.eggs.on.toast

I have walked by the stand selling quail eggs at the local farmers market for the last 3 years. I don’t know why it took me so long to give them a shot, but this last Saturday was the magic day. I purchased a dozen for $4 and the kiddo manning the booth was very helpful! Had he not given me a few pointers, I guarantee I would have ruined more than one of these teeny tiny speckled shells.

quail egg

First of all the membranes on the inside of the shell are so thick you couldn’t possibly crack them like a regular chicken egg lest you destroy everything inside. Tap lightly on a counter and then insert a knife end into your depression, cutting the membrane and shell around half the egg. You can then split the shell with your finger and pour your egg into a little dish.

quail egg II

These eggs also cook in the blink of an eye, so dropping them directly into a hot pan should you plan on cooking more than one won’t work. I cracked 3 into a small glass dish and was able to pour them individually into my buttered frying pan to cook. Lightly salt and pepper, and flip after about a minute. Only 20-30 more seconds or so and you’re done!

I fried 3 eggs each for the husband and I and placed them on toast with browned reindeer sausage, thin cut onion and topped with garden grown chives. It was pretty amazing overall and I think I’m officially a quail egg fan.

Quail egg III

What makes them so different? These little guys pack a rich punch. They seem so full of flavor (more so than your standard chicken egg) and let’s face it, they’re pretty friggin’ cute. It’s no surprise that royalty through the ages have coveted quail eggs as favorite foods. I’m excited to try them poached or boiled and plan to try some on a salad or two for garnish!

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