Posted by Adam Kuban, March 20, 2008 at 1:00 PM
Purim starts tonight, and one of the traditional foods associated with the holiday is Hamantaschen. The triangular treats are said to either resemble the villain Haman's tri-corner hat or his triangular pockets (hamantaschen literally means "Haman's pockets"). Though originally associated with Purim, this little pastry pocket is traditionally filled with lekvar (prune paste), mohn (poppy seeds), or apricot paste. Schwartz goes a little out of the pocket here with a chocolate-filled version.
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Posted by Ed Levine, June 1, 2007 at 4:45 PM
I know that some of you will grouse and tell me that an apple fritter is not a doughnut. And, you're probably right. But, because it's sold in doughnut shops everywhere, I'm including this recipe.
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Posted by Ed Levine, June 1, 2007 at 2:45 PM
And here's the first of that handful of recipes I just told you about. It's for an old-fashioned buttermilk cake doughnut. Cake doughnuts are different from yeast-raised doughnuts in that they get their lift from baking soda and baking powder. Here, Nancy has used a bit of yeast for just a little extra rise. But don't worry, these still have the soft, moist interior you associate with the best cake doughnuts.
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Posted by Ed Levine, June 1, 2007 at 2:19 PM
My friend Nancy Silverton is one of the greatest pastry chefs and bread bakers this country has ever produced. So when she gives a recipe for doughnuts, I'm sure to dog-ear the page it's on. She kindly allowed Serious Eats to feature a few of my favorite doughnut recipes from her book Pastries from the La Brea Bakery
. I'll be posting them throughout the day, but first, here's her take on what may be the biggest stumbling block for most home cooks: the deep-frying process.
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