Friday, August 17, 2012

Daring Cooks Cornmeal Challenge: Mini Corn Dogs


Once more, it's time for the Daring Cooks Challenge!

Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge or cornmeal! Rachel provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we'd never tried before - opening our eyes to the literally 100s of cuisines and 1000s of new-to-us recipes!

I like corn dogs. It's summer. It feels like State Faire time of year. I don't think I need to say any more.

Mini Corn Dogs

Ingredients

  • 4 hot dogs (cut in half for mini)
  • ¼ cup flour
  • ¾ cup corn meal
  • ¾ tsp baking powder
  • ½ tsp sugar
  • ¼ tsp baking soda
  • ⅛ tsp cayenne
  • 1 egg
  • ½ cup + 2 Tbsp buttermilk
  • oil for deep frying
  • flour for dusting

Directions
  1. Cut hot dogs in half and put toothpicks in the ends
  2. Mix together flour, cornmeal, baking powder, sugar, baking soda, cayenne, egg and buttermilk. Add extra buttermilk for beer if needed to  get the right condistency
  3. Roll hot dogs in flour and tap off the excess. Dip in batter and fry in 350 degree oil until golden brown. Drain on paper towels.

Wednesday, August 15, 2012

Cinnamon Lime Panna Cotta



I thought I posted this recipe a long time ago, but looking back I realize I had not. I'm not sure why, especially since it's easy and very tasty and looks fancy. It can be made hours ahead, making it a perfect dinner party food.

Try it next time.

Cinnamon Lime Panna Cotta

Ingredients

  • 1 ½ cups milk
  • 2 cups heavy cream
  • 3 sheets gelatin
  • ½ cup sugar
  • 2 zested limes
  • 1 cinnamon stick
  • ½ tsp vanilla

Directions

  1. Bloom gelatin in ½ cup milk
  2. Combine cream sugar, milk, lime and cinnamon. Simmer until sugar dissolves
  3. Let zest and cinnamon steep in milk for half an hour
  4. Add gelatin and stir until dissolved.
  5. Divide into individual servings. Chill until fully set. Garnish with lime zest and cinnamon shavings

Friday, August 10, 2012

Rye Hot Dog Buns



Sometimes, I love a good hot dog, but the hot dog buns always leave much to be desired. I finally made my own hot dog buns and they weren't difficult at all. They were somewhat sweet with a not too strong rye and caraway flavor. They were soft and toasted perfectly. This is a hot dog that will go great with strong mustard and kraut. Do not sully this dog with ketchup.

The cool thing about hot dog buns is making them with the slit down the middle. How do you get them to stay attached? I didn't initially understand how to make these buns, but I've attached a diagram that should explain how to make these. Try them for your next BBQ. I guarantee you won't want to go back to regular hot dog buns.

This post has been submitted to Yeastspotting

Rye Hot Dog Buns

Ingredients

  • ¾ cup rye flour
  • ¾ cup milk
  • ½ cup onion, diced
  • 3 tbsp honey
  • 2 Tbsp butter
  • 1 Tbsp yeast
  • 3 cups AP flour
  • ¾ cup water
  • 1 Tbsp caraway
  • 2 tsp salt
  • 1 egg white
  • 2 Tbsp water

Directions

  1. Puree onion in a blender to make an onion smoothie. If it won’t puree, add the honey to the blender as well.
  2. Combine rye flour, milk, yeast, onion, honey and butter in mixing, bowl. Stir and let rest 10 minutes
  3. Add water, salt, caraway and 2 ½ cup of flour. Mix and add more flour as necessary until dough pulls away from the bowl.
  4. Knead until smooth. Place in greased bowl and let rest for 1 hour
  5. After an hour, gently de-gas dough and divide dough into 13 pieces. Roll each piece into a 6 or 7 inch tube and line them up on a piece of parchment paper is ½ inch of space in between each.
  6. Let dough rest until about 20 minutes until tubes have begun to grow together
  7. Mix egg white and 2 Tbsp water together. Brush dough with egg white and let dough rest another 15 minutes
  8. Bake buns at 350 degrees for 20 minutes. Let dough rest of pan another 5 minutes before transferring the parchment paper to a cooling rack. Let cool 30 minutes
  9. Now here’s the cool part!
  10. Slice completely down the center of each tube (lengthwise). Where you sliced will be the sides of the hot dog bun, and where the buns grew together is the split down the middle. You will end up with 12 hot dog buns and 2 slices of rye bread to eat immediately.
  11. Serve with hot dogs, or anything else delicious.



in the diagram, the black rectangles are the tubes of dough. The red dotted lines are cut lines. Where I have marked is one hot dog bun. And the blue arrows are the awesome end pieces you get to eat right away when you slice the buns


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