|
|||||
  |
Beinets, crullers, bomboloni and zepole are all some form of doughnut. And Americans love them! The newest form capturing the fancy of doughnut lovers is the savory doughnut. They are appearing in all the best restaurants usually stuffed. At Tony’s we stuff them with the best Gorgonzola and serve them with prosciutto and a drizzle . . . → Read More: Savory Doughnuts  Comments are closed  Blog Index  cheese, doughnuts, entree salad, fontina, Italian doughnuts, pancetta, savory doughnuts, stuffed doughnuts 
These apple fritters are a speedy version of a doughnut with apples in it. The fact it is not a yeast dough makes this come together really quickly with a bowl and a whisk. I divided the batter into two bowls and used Gala apples in one and Granny Smith in the other. The testers . . . → Read More: Apple Fritters 6 comments - (Comments are closed) Blog Index apple fritters, apples, beer batter, doughnuts, fritters, granny smith apples Doughnuts have always seemed to be an ethereal food – out of reach of most of us. But nothing could be further from the truth! In reality they take about 20 minutes to mix up, after which they rise, unattended and then sit contentedly in the refrigerator overnight. After a quick roll out the . . . → Read More: Fresh as a Daisy Doughnuts |
 Locally available at the Kitchen Conservatory and Left Bank Books Also available on: Kindle Nook iBooks
My name is Helen Fletcher and I would
|
|||
|
Copyright © 2013 Helen S. Fletcher and Josh Monken - All Rights Reserved. All Site Photography by T. Mike Fletcher unless otherwise noted. Powered by WordPress & Atahualpa |
|||||
