Buttermilk Fried Chicken

Ingredients:
3 cups buttermilk
2 T kosher salt
1 T freshly ground black pepper
2 teaspoons cayenne pepper
4 pounds medium chicken wings, thighs and drumsticks
2 cups all purpose flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
18 ounces crisp beer, such as lager or pilsner 2 1/4 cups
vegetable oil, for frying

Preparing the buttermilk marinade:
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

* * * * * * *

Preparing the batter:
In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.

* * * * * *

Preparing the chicken:
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.

In a large, deep skillet, heat 1 inch of oil to 350 degrees F. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees F; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

Serves 6

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Radish and Bibb Salad with Buttermilk Dressing

Ingredients:
3 large heads of Bibb lettuce, leaves torn
8 radishes, thinly sliced
1/3 cup snipped chives
2 T mayonnaise
1/3 cup buttermilk
2 T red wine vinegar
1/4 cup extra virgin olive oil
salt and freshly ground pepper

Preparing the salad:
Whisk the mayonnaise with the buttermilk and vinegar. Gradually whisk in the olive oil and season with salt and pepper. Toss the lettuce with the radishes and chives with the dressing.

Serves 8

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Low Fat Ranch Dressing

Thinly slice snow peas (about 1/2 pound for this amount of dressing), refresh in ice water bath, spin dry and drizzle with this dressing.

Ingredients:
1/3 cup non-fat buttermilk
3 T low fat mayonnaise
2 T chopped fresh dill
2 T finely chopped red onion
2 teaspoons white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparing the dressing:
Combine all ingredients and refrigerate.

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Onion-Cheese Pull-Apart Quick Bread

Ingredients:
1 1/2 sticks cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 T poppy seeds
kosher salt and freshly ground pepper
1 cup coarsely shredded Gruyère cheese, 3 ounces
2 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preparing the bread:
Preheat the oven to 425 degrees F. Butter a 9-inch by 4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

In a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-inch by 24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

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Ingredients
1 1/2 stick(s) cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tablespoon(s) poppy seeds
Kosher salt and freshly ground pepper
1 cup(s) coarsely shredded Gruyère cheese, 3 ounces
2 cup(s) all-purpose flour, plus more for dusting
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
1 cup(s) buttermilk
Directions
1. Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
2. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
3. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
4. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
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Ingredients
1 1/2 stick(s) cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tablespoon(s) poppy seeds
Kosher salt and freshly ground pepper
1 cup(s) coarsely shredded Gruyère cheese, 3 ounces
2 cup(s) all-purpose flour, plus more for dusting
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
1 cup(s) buttermilk
Directions
1. Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
2. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
3. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
4. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
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The Best Rice Pudding

Ingredients:
3 T unsalted butter, plus more for greasing pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
1/2 to 3/4 cup raisins soaked in 1/4 cup of rum or cognac, optional

lazy cream, for serving

Preparing the rice pudding:
Preheat the oven to 350 degrees F. Grease a 13-inch by-9-inch by 2-inch baking pan with butter.

Using a double boiler over medium heat, cook the rice in the milk with a pinch of salt uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.

While the rice is cooking, combine the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.

Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

Pour the mixture into the prepared baking pan. Drain and add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving. Serve with a dollop of lazy cream on top and a sprinkle of ground cinnamon.

Serves 16

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'Over The Top' Hot Chocolate

Ingredients:
1/2 T organic, dark Dutch process cocoa powder
1/2 T white sugar
1/2 T cornstarch
1/2 T instant powdered milk
pinch ground cinnamon
pinch salt
pinch vanilla powder
4 ounces whole milk
3 ounces whipping cream
chocolate shavings, for garnish
chopped pistachios, for garnish

Preparing the hot chocolate:
Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate.

Add the whipping cream to the bottom of a serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug.

Add chocolate shavings and pistachios on the top.

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Fresh Fig Gelato

Generally, the recipe calls for 50-50 fruit to water, with about half a cup of sugar (depending on the sweetness of the fruit) and the juice of half a lemon.

Ingredients:
1 1/2 cups sugar
1 pint water
3 cups fresh black mission figs (other fruit purees can be substituted)
1 T nutra stabilizing powder (a soybean derivative)
juice of half a lemon

Preparing the gelato:
Peel the figs.

Combine the sugar, water, figs, lemon juice in a saucepan. Gently simmer for about 2 minutes. Remove the figs from the syrup and puree, either in a blender or with an immersion stick. Return the puree to the syrup and pour into a bowl over an ice bath to cool down. Chill thoroughly.

Stir in nutra stabilizing powder, whisking to dissolve completely. [The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.]

Process the puree in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.

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Aebleskiver [Danish Pancakes], Yet Another Way

Ingredients:
3 eggs
2 cups milk
2 cups cake flour
2 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
vegetable shortening and butter, for greasing the pan
confectioners' sugar

Preparing the aebleskiver:
1. Combine eggs, milk, flour, sugar, baking powder, and salt. Beat until batter is similar in consistency to pancake batter. (Add flour, if needed.)

2. Place aebleskiver pan over medium heat; add equal amounts Crisco and butter to molds until each is about ⅓ full. When shortening sizzles, add enough batter to almost reach mold tops. Cook for 3 minutes or until a brown shell has formed around bottom of each mold. Flip aebleskivers.

3. Cook for 3 minutes more or until well browned on other side. Remove from pan. Serve warm, sprinkled with sugar.

Makes 4 dozen

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