Emeril’s NEW Jelly Donuts

For some reason, Food Network and Emerils.com have different recipes for Emeril’s Jelly Donuts. I’m including both. This one if from Emeril’s own website.

INGREDIENTS:

1 (1/4 ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 deg F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
1 1/2 cups sweetened whipped cream
1 1/2 cups vanilla pastry cream
1 1/2 cups raspberry filling
Shaker of powdered sugar
1 cup chocolate glaze
1 cup powdered sugar glaze

DIRECTIONS:

  1. In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Stir to dissolve and set aside. In an electric mixer, beat the eggs and remaining 3/4 sugar until thick and pale yellow in color.
  2. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, half and half and salt.
  3. Add the flour, 1 cup at a time.
  4. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.
  5. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. LET THE DOUGH RISE until double in size, about 1 1/2 hours.
  6. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4 inch thick, in the shape of a rectangle. Using a 3 inch round cutter, cut the dough into circles. Place the rounds on a baking sheet.
  7. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and LET THE DOUGH RISE until double in size, about 30 minutes.
  8. Preheat the fryer to 350 degrees.
  9. Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning. Remove the doughnuts from the oil and drain on a paper towel-lined plate.
  10. Fit each pastry bag with small round tips. Fill each bag with a different filling. Pipe the donuts, alternately with the different fillings. Sprinkle some of the filled donuts with powdered sugar. Glaze the remaining donuts with the two different glazes. Place on a serving platter and serve.

POWDERED SUGAR GLAZE:

1 cup powdered sugar
3 tablespoons milk

In a small bowl, combine the powdered sugar and the milk and whisk until smooth.

RASPBERRY FILLING

4 cups raspberries
3/4 cups plus 2 tablespoons water
3/4 cup sugar
2 tablespoons cornstarch

In a saucepan, combine the raspberries, 3/4 cup of water and the sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain in a fine-mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tablespoons of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes. Remove from heat and cool completely.

 

 

Advertisements

Emeril’s Jelly Donuts

Link here: http://www.foodnetwork.com/recipes/jelly-filled-donuts-3644849

INGREDIENTS:

1/4 cup whole milk
3/4 ounce (4 1/2 teaspoons) instant yeast
1 tbsp sugar

3 tbsp sugar
1 1/2 teaspoons salt
1/4 teaspoon mace
2 tablespoons nonfat powdered milk
1 large egg
3/4 c milk
2 cups all-purpose flour
1 cup bread flour

1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling doughnut
3 tablespoons unsalted butter, room temperature

DIRECTIONS:

  1. Microwave 1/4 c milk at 15 sec intervals until it is warm BUT NOT HOT. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes.
  2. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
  3. Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
  4. Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
  5. Add enough oil (or vegetable shortening) to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the donuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate.
  6. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
  7. When donuts are cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam.
  8. Enjoy!

Emeril’s White Cheese

Ingredients

2 quarts whole milk, as fresh as possible
1 cup heavy cream (optional)
2 cups fresh buttermilk
2 tablespoons fresh lemon juice, strained
1/4 to 1/2 teaspoon salt, if desired
Heavy Cream, for serving

Directions

In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.

Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.

Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.

Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

Recipe courtesy of Emeril Lagasse, 2002

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-fromage-blanc-recipe.html?oc=linkback

Emeril’s Deep Dish Pizza

Ingredients

Chicago Style Deep Dish Pizza Dough, recipe follows
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
8 ounces mushrooms, wiped clean and thinly sliced
1 green bell pepper, cored and cut into thin rings
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
1 pound crumbled hot Italian sausage
1 cup grated Parmesan
Chicago-style Deep Dish Pizza Dough:

11/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
1 teaspoon salt

Directions

While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

Preheat the oven to 475 degrees F.

Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.

Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Chicago-style Deep Dish Pizza Dough:

In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Divide into 2 equal portions and use as directed.

Recipe courtesy of Emeril Lagasse, 2002

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/chicago-style-deep-dish-pizzas-recipe.html?oc=linkback

Emeril’s Red Sauce

To use on pizza, as a dipping sauce for garlic bread, with pasta, on enchiladas. Basically for everything.

Ingredients

1 tablespoon olive oil
3/4 cup chopped yellow onions (1 medium yellow onion)
1/2 teaspoon minced garlic (2 cloves garlic)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can tomato sauce
4 1/2 teaspoons tomato paste
1 cup water
1/2 teaspoon sugar

Directions

In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.

Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.

Recipe courtesy of Emeril Lagasse, 2007

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/best-basic-red-sauce-recipe.html?oc=linkback