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The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
I love a good homemade doughnut, so it should be no surprise that I was super stoked to take on this month’s doughnut challenge. Lori was pretty generous with the challenge requirements – asking that we simply make doughnuts! 2 cake and 2 yeast doughnut recipes were provided and the sky was the limit as to how we might want to tweak these recipes – fillings, toppings, shapes, and sizes were all up to the bakers.
Since I still haven’t acquired a doughnut pan, I decided that I would go the yeast doughnut route. I also knew that I would want to be baking these bad boys rather than frying them. Me + hot frying oil = not fun times. I settled on adapting the Baked Doughnuts recipe from Heidi Swanson’s 101 Cookbooks. I halved the initial recipe and veganized it with great results.
I opted for three different glazes (Pumpkin Pie Spice, Southern Comfort, and Apple Cider) and attempted my first filled doughnuts. For the doughnut filling I combined about 2/3c vanilla pudding with 1/3 c pumpkin butter and piped it into the doughnuts – I am telling you, that filling was off the charts! I seriously considered just bypassing piping it into the doughnuts and piping it straight into my mouth. The only things I would change for the future would be to make my glazes a little thicker and to try to show some self-restraint and allow the doughnuts to cool a little bit longer before dunking them into the glazes and devouring.
You can view the adapted doughnut recipe plus the glaze recipes after the jump.
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.
This month’s challenge was to make a filling and roll it in grape leaves. I’ve tried stuffed grape leaves a few times before at various restaurants, but have never really been a huge fan of them. They often have a very “briney” taste that is a little off-putting to me. Nonetheless, I was excited to try rolling some from scratch.
The filling for the grape leaves was totally up to each individual cook, but whatever filling was chosen had to include rice. Lori provided two recipes for inspiration – one with meat and one without. I opted to go the meatless route and followed Lori’s Cold Stuffed Grape Leaves recipe with a few additions.
I knew that rolling the leaves was going to be the most time consuming part, and I also knew that I wanted to go all out with a tasty Greek feast to accompany the grape leaves. Taking those things into consideration, I enlisted the help of a fellow daring cook to knock these babies out. That was definitely a good decision – having someone to help stuff and roll the leaves not only helped make the time go faster, but I think it also helped me my maintain my sanity. The smaller the grape leaf, the more difficulty I had in getting it rolled and stuffed without splitting. I got desperate near the end and started layering the smaller torn leaves in creative ways to try and produce enough grape leaves to fill the pan tightly.
Despite all the difficulty rolling, I have to say that the end results were fantastic. These were by far the best stuffed grape leaves I have ever tasted. And while they probably won’t be in my regular rotation of cooking, I am so glad I had the opportunity to make them and enjoy the company of good friends while doing so!
You can view the recipe for the Cold Stuffed Grape Leaves after the jump.